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Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

EatingWell

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July/August, 2008

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baked goods(1) | biscuits(1) | breakfast(2) | desserts(11) | drinks(2) | frozen(8) | fruit(5) | ice cream(7) | lamb(1) | main(17) | pizza(6) | pork(1) | poultry(3) | salad(10) | salsa(2) | sauce(3) | savory(1) | sides(6) | sweet(2) | vegetarian(4)

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Arugula Salad With Honey-Drizzled Peaches

(EatingWell, July/August, 2008)

Rich, nutty pecans complement the creamy tang of the goat cheese and peppery arugula balances the sweet juicy peaches and drizzle of honey in a simple, satisfying salad that lets the pure flavors of the ingredients shine.
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BBQ Baked Beans & Sausage

(EatingWell, July/August, 2008)

Here we turn baked beans into an easy main dish by adding chicken sausage and collard greens. Serve with: Coleslaw and cornbread.
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Bean & Tomato Salad With Honey Vinaigrette

(EatingWell, July/August, 2008)

This colorful bean-and-tomato salad really shines if you can find a colorful mix of tomatoes and beans at your local farmers’ market. Recently harvested beans (and thus freshly dried), as many heirloom beans are, cook more quickly than those usually found at conventional markets.
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Black Bean Nacho Pizza

(EatingWell, July/August, 2008)

Break out the napkins! This pie is an over-the-top, vegetarian concoction with black-bean spread, Jack cheese, tomatoes, scallions, olives and pickled jalapenos; it’s part nacho, part pizza. For an even more decadent treat, serve with low-fat sour cream. Beer pairing: Spicy foods need spicy beers—go for an India Pale Ale (IPA). If you’re not a hop-head, the malty sweetness of brown ales work well with the sweeter elements on the pizza.
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Blueberry Tart With Walnut Crust

(EatingWell, July/August, 2008)

Here we top a walnut-and-graham cracker crust with a maple-sweetened cream filling and fresh blueberries for a simple summer tart.
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Blueberry-Cinnamon Swirl Ice Cream

(EatingWell, July/August, 2008)

Blueberries and cinnamon add flair to homemade vanilla ice cream.
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Caprese Salad

(EatingWell, July/August, 2008)

Summer-ripe tomatoes and fresh mozzarella need only a sprinkling of fresh herbs, salt and pepper to shine in this simple summer salad.
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Cheddar Cornmeal Biscuits With Chives

(EatingWell, July/August, 2008)

These chive-flecked cornmeal biscuits taste best made with extra-sharp Cheddar, but any type of Cheddar will work.
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Cherry & White Chocolate Chunk Ice Cream

(EatingWell, July/August, 2008)

Chunks of white chocolate and cherries make homemade chocolate ice cream even more decadent.
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Chicken & Fruit Salad

(EatingWell, July/August, 2008)

Chicken, melon, walnuts and feta top mixed salad greens for a refreshing summer salad. Use your favorite summer fruit in place of the melon if you wish.
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Chocolate Cookie & Walnut Crunch Ice Cream

(EatingWell, July/August, 2008)

Chocolate wafer cookies and toasted walnuts are a delightful way to jazz up chocolate ice cream.
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Chunky Peach Popsicles

(EatingWell, July/August, 2008)

Make sure to reserve a portion of the peaches as you puree the mixture so the pops will be packed with icy cold, chunky bits of fruit. For a grown-up twist, try adding 1 to 2 teaspoons finely chopped fresh mint, lemon verbena or basil.
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Citrus Berry Smoothie

(EatingWell, July/August, 2008)

This meal-in-a-glass smoothie is bursting with berries and orange juice, healthful sources of carbohydrate and powerful antioxidants. Getting plenty of antioxidant-rich foods makes sense for active people, since free radicals are produced any time the body’s cells process oxygen.
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Coconut Creamed Corn

(EatingWell, July/August, 2008)

Creamed corn goes tropical with coconut milk, cilantro and lime juice. We love this with the kick of crushed red pepper, but it’s great without it if you don’t enjoy spicy food. Try it with garlic-rubbed grilled flank steak and a vinegary Asian slaw.
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Corn With Bacon & Mushrooms

(EatingWell, July/August, 2008)

This simple combination of corn, mushrooms and bacon goes with everything from burgers to lightly scrambled eggs and toast.
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Country Potato Salad

(EatingWell, July/August, 2008)

This updated picnic potato salad gets subtle flavor from smoked ham. If you can find them, small, thin-skinned early potatoes are best in this salad.
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Couscous & Fruit Salad

(EatingWell, July/August, 2008)

Try this fruit-and-nut-studded couscous salad alongside grilled salmon or chicken for supper or on its own for a fresh lunchbox treat.
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Easy Whole-Wheat Pizza Dough

(EatingWell, July/August, 2008)

This homemade, yeasted whole-wheat pizza dough requires only one rising, not two, so it’s quicker to make than you might suspect. Although bread flour provides more gluten to help the dough maintain its elasticity when shaped and baked, we tested the recipe with all-purpose flour and had good results. This sturdy dough was developed for grilled pizzas, but it can be used in any pizza recipe calling for 1 pound of pizza dough.
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Egg & Salmon Sandwich

(EatingWell, July/August, 2008)

Smoked salmon and egg whites on a toasted whole-wheat English muffin is the perfect power breakfast. For a more substantial meal, pair it with a piece of fruit or a glass of 100% juice.
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Eggplant Parmesan Pizza

(EatingWell, July/August, 2008)

Eggplant Parm is spun into a pizza with grilled eggplant, marinara, fresh basil and Parmigiano-Reggiano cheese. Beer pairing: Sweet and bitter elements on this pizza need a similarly balanced beer. A pale ale or amber ale fills the bill beautifully.
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Fresh Blackberry Sauce

(EatingWell, July/August, 2008)

An uncooked sauce with a lovely blackberry flavor. Serve over vanilla frozen yogurt or with a slice of angel food cake.
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Garden Pizza

(EatingWell, July/August, 2008)

Bell pepper, zucchini and a fresh tomato sauce give this vegetarian pizza a taste of summer. Beer pairing: Look for a brew without overpowering flavors, such as a lager or a less yeasty witbier, so the pizza’s fresh, subtle flavors can shine.
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Grilled Beef Tenderloin & Escarole

(EatingWell, July/August, 2008)

Lightly grilled escarole combined with tangy tomato vinaigrette makes an irresistible accompaniment to juicy beef tenderloin. Serve with: Grilled baguette.
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Grilled Chicken Ratatouille

(EatingWell, July/August, 2008)

We gave this classic Provençal dish a taste of summer by grilling the vegetables traditionally used in ratatouille (bell pepper, eggplant, zucchini, tomato). Topped with grilled chicken, it makes an easy main course for summer entertaining. We like fresh marjoram and basil to complement the flavors, but any fresh herb will work. Serve with: Polenta and a glass of Pinot Noir.
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Grilled Peach Salsa

(EatingWell, July/August, 2008)

Mint, cilantro and jalapeno flavor this grilled peach salsa.
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