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EatingWell

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March/April, 2009

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Almond & Honey-Butter Cookies

(EatingWell, March/April, 2009)

This thumbprint cookie uses honey as the only sweetener and tender ground almonds to replace much of the butter found in similar cookies. Just a touch of butter mixed with honey in the filling gives it a rich flavor without too much saturated fat.
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Almond-Crusted Pork With Honey-Mustard Dipping Sauce

(EatingWell, March/April, 2009)

Sliced almonds add a delectable, almost-like-fried-chicken crunch to the breading for these tender pieces of pork. We slice the pork thinly to keep the cooking time quick. The resulting pork “fingers” are great dipped in this surprisingly simple, delicious honey, soy and mustard sauce.
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Alpine Mushroom Pasta

(EatingWell, March/April, 2009)

In northern Italy, the influences of neighboring Austria and Switzerland are apparent in dishes like this pasta featuring Savoy cabbage and mushrooms in a light wine sauce. Serve with Caesar salad and bread sticks.
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Asparagus & Radish Salad

(EatingWell, March/April, 2009)

This colorful asparagus and radish salad is dressed with a sesame-soy vinaigrette. Pair it with grilled shrimp and rice noodles.
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Asparagus With Curry Butter

(EatingWell, March/April, 2009)

A touch of curry-infused butter dresses sauteed asparagus. This quick and delicious side dish would be just as welcome with a grilled cheese sandwich as it would with broiled salmon.
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Baby Beet Greens With Spicy Mediterranean Vinaigrette

(EatingWell, March/April, 2009)

This unusual salad ties together earthy greens, sweet-tart cranberries, smoky cheese and crunchy croutons with a spicy-sweet dressing. Baby chard and beet greens have bright-colored ribs and veins, which give this salad a beautiful look.
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Barbecue Portobello Quesadillas

(EatingWell, March/April, 2009)

This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat. Serve with coleslaw and guacamole.
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On October 14, 2010, 10:30 pm spm said:

Place extra chipotle peppers in their sauce in ice cube trays, freeze, and store in a ziploc for later use.


Barbecue Portobello Quesadillas For Two

(EatingWell, March/April, 2009)

This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat. Serve with coleslaw and guacamole.
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Cashew Salmon With Apricot Couscous

(EatingWell, March/April, 2009)

Yogurt sauce flavored with lemon, cumin and cilantro tops this Indian-inspired grilled salmon and apricot couscous. Try this quick, easy recipe for entertaining. Serve with steamed snap peas and a glass of gewürztraminer.
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Cheese-&-Spinach-Stuffed Portobellos

(EatingWell, March/April, 2009)

Here we take the elements of a vegetarian lasagna filling—ricotta, spinach and Parmesan cheese—and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce.
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Chicken With Honey-Orange Sauce

(EatingWell, March/April, 2009)

Here we combine raisins, cinnamon, honey and almonds with orange juice, zest, wine and broth to make a rich, savory pan sauce for chicken. There’s plenty of the gorgeous sauce, so be sure to serve whole-wheat egg noodles, couscous or rice on the side.
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On April 14, 2009, 10:01 pm reciperose said:

Perfect complement of orange, honey and savory. Great with quinoa too.


Chinese Braised Mushrooms & Tofu

(EatingWell, March/April, 2009)

Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.
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Couscous, Lentil & Arugula Salad With Garlic-Dijon Vinaigrette

(EatingWell, March/April, 2009)

This hearty combination of whole-wheat couscous and lentils perched atop a lightly dressed bed of arugula makes a tasty vegetarian main-course salad. The lemony vinaigrette is especially good for bringing out the spicy notes of the arugula.
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Crab Salad Melts

(EatingWell, March/April, 2009)

This crab and asparagus melt is delicious for a light spring dinner or lunch. You can use any type of crabmeat—including more affordable options available in pouches or cans near other canned fish or in tubs in the seafood department. Serve with a tossed salad.
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Cucumber Herb Vinaigrette

(EatingWell, March/April, 2009)

Pureeing vegetables into a salad dressing is a great way to give it body. Cucumber is the base of this herb-spiked dressing; it provides a mellow grassy flavor and a luxurious texture.
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Dandelion Salad With Goat Cheese & Tomato Dressing

(EatingWell, March/April, 2009)

Cultivated dandelion greens are a bit milder than their wild cousins, but they still have some bite—easily tamed with bacon and cheese in this salad.
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Egg Salad

(EatingWell, March/April, 2009)

Try this easy egg salad on your favorite multigrain bread or on top of lightly dressed salad greens.
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Egg Salad Bento Lunch

(EatingWell, March/April, 2009)

This egg salad bento box is a hearty lunch and snack all in one. Spoon the egg salad into a lettuce "bowl" to keep it looking pretty and enjoy with cocktail bread and veggies. Toss banana and blueberries with yogurt to keep the bananas from turning brown. Save the chocolate chips and pistachios for an afternoon pick-me-up.
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Farrotto With Artichokes

(EatingWell, March/April, 2009)

Here farro stands in for rice in a risotto-like dish, full of tomatoes, artichokes and fresh basil.
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Flourless Honey-Almond Cake

(EatingWell, March/April, 2009)

Honey and almonds flavor this simple (and gluten-free) cake. It’s lovely for afternoon tea or a spring holiday dessert. Be careful not to overbeat the egg whites—they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools.
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Fresh Herb & Lemon Bulgur Pilaf

(EatingWell, March/April, 2009)

This pilaf, made with nutty bulgur, gets plenty of bright flavor from fresh dill, mint, parsley, ginger and lemon.
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Garlic-Dijon Vinaigrette

(EatingWell, March/April, 2009)

This garlicky mustard vinaigrette is great to have in your repertoire as it goes with almost anything. The recipe makes plenty so you can fix it once and then have it on hand for several days. The garlic is delicious but bold here; use fewer cloves if you want to tone it down.
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Goat Cheese & Tomato Dressing

(EatingWell, March/April, 2009)

Tomatoes and goat cheese pair deliciously in this dressing. If you don’t have tarragon, try this with another fresh herb like basil or thyme.
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Greek Bison Burgers

(EatingWell, March/April, 2009)

Feta and spinach not only add great flavor to these Greek-inspired burgers, but also provide moisture and texture to lean ground bison. The yogurt sauce is a perfect condiment, with much less fat than regular mayonnaise.
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Comments:

On April 13, 2009, 4:20 pm chefginibee said:

I have not personally tasted this recipe. However, I'm a personal chef, and I have a client who loves Bison. I've made this for his family twice now to rave reviews!


Greek Orzo Stuffed Peppers

(EatingWell, March/April, 2009)

We steam brightly colored bell peppers in the microwave to save time and then stuff them with orzo, spinach and feta. This basic recipe will work with almost any filling—try substituting different types of cheese, herbs or beans. Serve with whole-wheat pita bread and cucumber salad.
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