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EatingWell

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April/May, 2006

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Narrow Display to Recipes with Tag:
appetizers(4) | beef(3) | cake(4) | chicken(4) | desserts(9) | drinks(2) | eggplant(1) | eggs(2) | fish(5) | main(21) | misc(1) | pasta(7) | pudding(2) | salmon(2) | salsa(2) | sandwiches(2) | sausage(1) | shrimp(1) | sides(6) | vegetarian(2)

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Arugula & Chicken Sausage Bread Pudding

(EatingWell, April/May, 2006)

Chicken sausage comes in a variety of flavors these days. The flavor you pick will have a big impact, so make sure you pick one you like. We tried and liked sweet Italian, apple and Chardonnay sausage and sun-dried tomato and spinach sausage in this recipe.
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Asparagus Topped with Creamy Tarragon Sauce

(EatingWell, April/May, 2006)

This sauce is like a luscious, creamy bearnaise sauce without all the calories and fat.
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Asparagus with Anchovies & Garlic

(EatingWell, April/May, 2006)

Think bold Caesar-salad flavors meet asparagus. This preparation will kick you in the taste buds with assertive garlic, spicy red pepper and rich, salty anchovy.
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Avocado & Corn Salsa

(EatingWell, April/May, 2006)

Serve this bright and tasty salsa with tortilla chips.
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Avocado Tea Sandwiches

(EatingWell, April/May, 2006)

Smoked salmon plays off crispy cucumber and creamy avocado.
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Avocado-Corn Salsa

(EatingWell, April/May, 2006)

This colorful salsa comes together in a snap with avocado, frozen corn and ripe tomato.
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Blackened Salmon Po’ Boy

(EatingWell, April/May, 2006)

Mashed avocado mixed with reduced-fat mayo creates a cool, creamy spread—the perfect counterpoint to the spicy salmon and peppery arugula in this sandwich. Catfish is another tasty choice.
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Blackened Salmon Sandwich

(EatingWell, April/May, 2006)

Forget the Filet-O-Fish; this may be the perfect fish sandwich. Blackening seasoning and sliced red onion add a little kick and the creamy avocado spread melts in your mouth. Make it a Meal: Serve with steamed asparagus or sautéed zucchini, oven fries and a salad.
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Broccoli Rabe, White Bean & Fontina Pasta

(EatingWell, April/May, 2006)

Use any vegetable in place of pungent broccoli rabe to make this a family-pleaser. Make it a Meal: round out the meal with a fresh salad of cherry tomatoes and cucumbers tossed with extra-virgin olive oil and balsamic vinegar.
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Chicken Divan

(EatingWell, April/May, 2006)

Once the signature dish of a New York restaurant, the Divan Parisienne, Chicken Divan became a party favorite. Here, its richer elements are streamlined, without sacrificing taste.
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Chicken with Sugar Snap Peas & Spring Herbs

(EatingWell, April/May, 2006)

Quick-cooking chicken cutlets are paired with an elegant but easy light sauce. This dish can be made without the sprouted beans, but is especially delicious with them. Make it a meal: serve over pan-seared rounds of prepared, store-bought polenta and open a bottle of sauvignon blanc.
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Chile-Spiced Asparagus

(EatingWell, April/May, 2006)

Earthy chili combines with the sour-power of sherry vinegar to create a fine dressing for the grassy-green asparagus. For a smoky twist, try substituting smoked paprika for the chili powder.
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Chocolate, Cherry & Almond Bread Pudding

(EatingWell, April/May, 2006)

This pudding’s rich vanilla flavor plays perfectly with the luscious chocolate, cherries and almonds.
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Chocolate-Cinnamon Sheet Cake with Almond Cream

(EatingWell, April/May, 2006)

Sheet cakes are a potluck dream: the baking pan holds the cake and makes it wonderfully portable. This one is accompanied by an almond "cream" made from heavy cream and reduced-fat sour cream. Together, the cake and cream replicate the taste of Mexican chocolate with its undertones of almond and cinnamon. Or make cream cheese frosting and add 1/4 teaspoon almond extract.
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Creamy Green Beans

(EatingWell, April/May, 2006)

For those who like their vegetables creamy, this recipe can’t be beat.
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Edamame Lo Mein

(EatingWell, April/May, 2006)

This is not the greasy Lo Mein of your favorite Chinese take-out, it tastes even better. Plus you get plenty of nutrients with the addition of edamame, a great vegetarian protein source. Make it a Meal: Fruit sorbet and sesame cookies are a perfect ending.
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Guacamole-Stuffed Eggs

(EatingWell, April/May, 2006)

Leftover guacamole serves as a delicious stuffing for hard-boiled eggs.
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Ham, Gruyere & Spinach Bread Pudding

(EatingWell, April/May, 2006)

High-quality smoked ham is worth the cost. It infuses the pudding with a smoky flavor that complements the spinach, peppers, rosemary and Gruyere.
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Haroset Cake with Zabaglione Sauce

(EatingWell, April/May, 2006)

Haroset is a fruit-and-wine concoction eaten during the Passover Seder and said to represent the mortar that the Israelites used to build Pharaoh’s temples. Here’s a flourless cake that uses those flavors to create a dessert perfect for Passover - and with a luscious, thick, Italian sauce (pronounced zah-bahl-YOH-nay).
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Key Lime Meringue Cake

(EatingWell, April/May, 2006)

A cake with a meringue? Though not unheard of, this one is definitely a flight of fancy, a cakey version of Key lime pie.
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Lemon Lovers’ Asparagus

(EatingWell, April/May, 2006)

Roast whole slices of lemon along with the asparagus for a beautiful look and sparkling, bright taste. Great with seafood, especially salmon or scallops.
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Lemon Zinger Cider

(EatingWell, April/May, 2006)

Lemon zinger tea adds oomph to plain apple cider.
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Linzer Cake

(EatingWell, April/May, 2006)

Linzer Tart (or Linzer Torte) is an Austrian specialty: an almond pastry topped with raspberry jam. Here it is reinvented as an American cake: almond-rich layers divided by raspberry jam. It’s even better when prepared a day in advance, giving the jam time to soak into the cake. If you like, buck tradition by using strawberry jam and garnishing with fresh strawberries.
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Marrakech Grilled Steak & Sweet Potatoes

(EatingWell, April/May, 2006)

Here we grill spice-rubbed strip steak to serve along sweet potatoes and onions cooked in a foil packet alongside it. Serve with steamed spinach.
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Moroccan-Rubbed Grilled Steak & Sweet Potatoes

(EatingWell, April/May, 2006)

A Moroccan-inspired spice rub coats the steaks and is tossed with the sweet potatoes as well. The foil-packet cooking method for the sweet potatoes yields excellent results (and fewer dishes). Make it a Meal: Sautéed greens, such as arugula, kale or spinach, and a glass of Zinfandel round out the meal.
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