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The Pure Joy of Summertime Eating
Fresh Ideas for the Grill, Entertaining and Fast Weeknight Meals. PLUS: A Nation Transformed: How Finland Got Fit; a Consumer Guide to Fiber; and Our Expert's Take on the Controversial Headlines about Low-Fat Diets.
Featured in our June/July 2006 issue:
Lighten Up for Summer
The summer growing season is the perfect time to enjoy meatless meals. Fresh produce is at its best and, of course, everything tastes better outdoors. Our Healthy in a Hurry column serves up 7 vegetarian meals ready in less than 40 minutes. Try the Mediterranean Portobello Burger, Garden-Fresh Stir-Fry with Seitan or Smoky Corn & Black Bean Pizza. (page 8)
Cherries: Ripe for the Picking
We take full advantage of this favorite fruit's short season with recipes ranging from Cherry-Chipotle Barbecue Sauce for grilled chicken to a charming Sour Cherry-Fruit Slump to an elegant Vanilla-Kirsch Panna Cotta with Cherry Compote. (page 48)
Steak 6 Ways
Put the slow cooker and roasting pans away and break out the grill and skillet to savor every bite of these creative recipes. Texas Toasts with Filet Mignon, Watercress & Herb Butter, Flank Steak Pinwheels and Grilled Buffalo Steak with Radicchio-Beet Skewers are super summertime fare. (page 54)
Sweet Summer
Tarts made just for two; a scrumptious strawberry shortcake makeover, and a family-favorite blueberry crumble celebrate the fruits we wait all year for. (pages 22, 14, 24)
In the Aisles
Our taste-testers tackle the crowded field of tomato salsas. Find out which jars earn the trip from shelf to cart. (page 75)
We suggest stellar “ABC” (Anything but Chardonnay) white wines for summer sipping, priced from $8 to $16, for great taste and value. (page 66)
Health and Nutrition
FIT & FINNISH: How the people of Finland took a healthy message to heart and worked together to reverse the startling trends of heart disease; plus profiles of initiatives here at home for healthier communities coast to coast. (page 32)
Fiber: What you really need to know about this important nutritional component. Hint: Think volume, rather than type. (page 16)
Low-Fat: Our nutrition expert takes us behind the headlines to discuss the disappointing study results about low-fat diets and what it may mean for scientists and consumers alike. (page 39)
Recipes and photos are available.
EatingWell experts are available for media interviews.
Contact: Paula Joslin: paula@eatingwell.com, 802-425-5700 ext. 20
EatingWell, 823A Ferry Rd. PO Box 1010, Charlotte, VT 05445, USA
Tel. (802) 425-5700 • Fax (802) 425-3700
www.eatingwell.com
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