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EatingWell

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May/June, 2008

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appetizers(3) | beef(1) | breakfast(3) | broccoli(1) | desserts(3) | drinks(2) | duck(1) | fish(8) | fruit(2) | main(23) | pork(3) | poultry(3) | salad(4) | salmon(1) | sandwiches(5) | sauce(1) | shrimp(6) | sides(6) | turkey(2) | vegetarian(4)

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Campari, Grapefruit & Pomegranate Cocktail

(EatingWell, May/June, 2008)

Balance herbaceous Campari with the sweet-tart flavors of pomegranate and grapefruit. This dusty pink drink looks festive in a stemmed wineglass with a twist of orange zest. For a slightly sweeter drink, use orange juice instead of grapefruit. To make a nonalcoholic version, omit the Campari and add an extra 1/3 cup of each juice.
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"Fajita" Burgers

(EatingWell, May/June, 2008)

This spicy burger is served on an oblong roll, slathered with a spicy chipotle mayonnaise and topped with roasted Anaheim peppers and a delicious slaw.
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On April 29, 2012, 7:39 pm frans11603 said:

yummy


Athenian Pasta Primavera

(EatingWell, May/June, 2008)

This Greek-inspired pasta dish features zucchini, bell pepper, peas, fresh mint and feta. Cherry tomatoes and chopped kalamata olives also work well.
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Berry Pudding with Cream (Rødgrød med Fløde)

(EatingWell, May/June, 2008)

This intensely-flavored berry pudding is topped with a delicious light cream. While it’s traditionally made at the end of the summer in Denmark, when raspberries and red currants are at their peak, it’s also wonderful with the strawberries and raspberries.
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Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms

(EatingWell, May/June, 2008)

Here smoky-flavored grilled mushrooms are served over a black-bean-and-hominy succotash. Serve with: Cornbread and an avocado-and-tomato salad.
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Broccoli & Goat Cheese Soufflé

(EatingWell, May/June, 2008)

This elegant broccoli and goat cheese soufflé will wow your family and friends. Soufflés are surprisingly easy to make—the only trick is getting them on the table before they deflate. Serve with: A tomato-and-fennel salad and, for dessert, fresh strawberries drizzled with balsamic vinegar.
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Caramelized Onion Lasagna

(EatingWell, May/June, 2008)

This unusual lasagna with portobello mushrooms, sweet onions, spinach and Gorgonzola cheese has a rich, complex flavor. It’s also great with goat cheese instead of Gorgonzola, if you prefer.
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Cardamom-Crumb Coffee Cake

(EatingWell, May/June, 2008)

Cardamom’s distinctive floral and spice aroma makes for a delicious and unique coffee cake. A member of the ginger family, it is widely used in the baking of Scandinavia and the dishes of Eastern India. If you prefer to go more traditional, cinnamon also works wonderfully in this cake.
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Cheesy Polenta & Egg Casserole

(EatingWell, May/June, 2008)

This memorable brunch centerpiece is rich with cheesy polenta, crumbled sausage and baked eggs.
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Duck & Strawberry Salad with Rhubarb Dressing

(EatingWell, May/June, 2008)

Strawberries provide a sweet counterpoint to rich duck breasts. Here, they meet in a quick salad for two, dressed with a rhubarb vinaigrette. Showcase the fruity, tangy dressing and the smoky grilled duck with the smoky, raspberry character of a Washington State Syrah.
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Elderflower Sparklers (Hyldeblomst Cocktails)

(EatingWell, May/June, 2008)

The elder tree’s white blossoms first appear in spring in Denmark, so these refreshing cocktails make an elegant homage to the season. The delicate, lightly floral flavors are perfect with Champagne or a dry, light white wine, such as Sauvignon Blanc. Have all the ingredients ice-cold before serving.
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Fresh Herb & Snap Pea Salad

(EatingWell, May/June, 2008)

Quickly cooked snap peas retain their distinctive crunch, becoming the star in this simple green salad.
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Green Salad with Asparagus & Peas (Salat med Asparges og Ærter)

(EatingWell, May/June, 2008)

Peas and asparagus are a sure sign of spring in Denmark—here they star in a simple, early-summer salad. Look for the thinnest, freshest asparagus spears you can find for this recipe and slice them into very thin rounds.
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Grilled Chicken Tenders with Cilantro Pesto

(EatingWell, May/June, 2008)

Cook chicken tenders quickly on the grill and top with pesto made with cilantro and sesame seeds for a zesty, speedy dinner. Serve with: Quinoa and grilled asparagus.
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Grilled Pork Tenderloin & Apricot Salad

(EatingWell, May/June, 2008)

Top fresh watercress with smoky grilled apricots and pork tenderloin for a quick and simple dinner. This tangy-sweet dressing marries well with peppery watercress. Serve with: Grilled whole-grain country bread and a glass of barrel-fermented Chardonnay.
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Grilled Pork Tenderloin with Aquavit Seasonings (Snapse Krydret Svine Mørbrad)

(EatingWell, May/June, 2008)

The seasonings traditionally used to make aquavit—a Northern European distilled spirit—vary with every recipe, but they usually include pork-friendly seasonings like caraway, cumin and fennel-so why not combine the two? This easy, pretty dish is great hot off the grill or made ahead and chilled.
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Hanoi-Style Tuna Patty Salad

(EatingWell, May/June, 2008)

This tuna-patty-topped salad, featuring rice noodles, fresh herbs and lots of fresh vegetables, deliciously exemplifies the Vietnamese approach to healthy eating.
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Honey-Mustard Turkey Cutlets & Potatoes

(EatingWell, May/June, 2008)

Potatoes, leeks and turkey burst with intense flavor when roasted with honey, mustard and curry. Serve with: Steamed snow peas and carrots and a glass of white wine.
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Italian Roasted Snap Peas

(EatingWell, May/June, 2008)

Serve this Italian-inspired combination of sweet snap peas, leeks and tomatoes with roast chicken or garlic-rubbed grilled steaks.
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Jumbo Prawns & Balsamic-Orange Onions

(EatingWell, May/June, 2008)

Slowly roasted orange-scented sweet onions are a delicious foil for shrimp. A small amount of prep yields a luscious entree. Serve with tortillas or rice.
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Lemon-Mint Snap Peas & Lima Beans

(EatingWell, May/June, 2008)

Fresh-tasting lemon-mint vinaigrette dresses up snap peas and lima beans in a hurry. The creamy texture of limas is a perfect counterpart to the crunch of the sugar snap peas. Try this vinaigrette with asparagus and green beans too.
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Meringue-Topped Strawberries & Rhubarb

(EatingWell, May/June, 2008)

Poaching brings out the flavorful strawberry and rhubarb juices with minimal effort. An airy meringue on top of the poached fruit is a healthy (and gorgeous) stand-in for a heavier whipped-cream or ice cream topping.
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Mozzarella-Stuffed Turkey Burgers

(EatingWell, May/June, 2008)

These tasty turkey burgers, served on toasted foccacia and dressed with marinara sauce, are reminiscent of a sausage pizza. Shredded mozzarella combined with fresh basil melts beautifully inside these gems.
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New England Fried Shrimp

(EatingWell, May/June, 2008)

Even cutting back on the tons of oil traditionally used for frying, these shrimp are still golden brown, crispy and delicious! Serve with: Tartar sauce, lemon wedges and a green salad to round out the meal.
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Pea & New Potato Salad (Nye kartofler og Ærte Salat)

(EatingWell, May/June, 2008)

Very fresh produce is the key to this easy side dish: walnut-size new potatoes, fresh peas, scallions and sweet, early-summer radishes. Danes insist on the freshest, newest potatoes possible (those from Bjäre peninsula of Skåne, in southern Sweden, are coveted with cultlike devotion). Look for them in farmers’ markets in spring and early summer.
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