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PRESS RELEASESNews Release - March/April 2007For Immediate Release February 27, 2007INSIDE THE MARCH/APRIL 2007 ISSUE OF EATINGWELL: Introducing The EatingWell Diet, fabulous egg recipes and easy make-ahead tapas party 7 Steps to a New You How did one couple lose 100+ pounds between them in a mere 6 months? Our profile of Jan and David Blittersdorf includes the tips and techniques they learned as participants in the VTrim program, developed at the University of Vermont, that have helped them maintain their ideal weights for over a year. The EatingWell Diet takes those principles and adds great recipes and menu plans to help you lose weight the EatingWell way—eating fewer calories while increasing activity for healthy, permanent weight loss. (page 44) Super Salads In this related feature, we take you inside The EatingWell Diet and showcase some creative salads that go far beyond iceberg lettuce and low-cal dressing. Try the EatingWell Power Salad, packed with protein and colorful vegetables, Romaine Salad with Orange, Feta & Beans and Rainbow Chopped Salad. Mix and match our creative dressings to add flavor without loading up on fat and calories. (page 52) Entertaining with Tapas and Spanish Wines David Lansing, wine connoisseur, introduces us to the delightful variety of Spanish wines in our wine column, “Uncorked.” Pair them with the recipes in the feature “Small Plates from Spain,” by Victoria Abbott Riccardi, and you’ve got all you need for a festive tapas get-together on the first warm night of spring. (pages 70 and 76) Love Eggs? Four simple recipes with an international flair take eggs beyond breakfast and make them the featured ingredient for fast, healthy suppers any night of the week. Our Test Kitchen created Mini Chile Relleno Casseroles, Spanish Tortilla, Eggs Italiano and Smørgastarta (Swedish for savory sandwich torte). (page 26) Mastering Pork Bruce Aidells, legendary chef, shares some extraordinary recipes for one of the most versatile of meats—pork. With his guidance, master the techniques for Pork Medallions with Fig & Port Wine Sauce, Pork Tenderloin Stuffed with Porcini Mushrooms and Cider-Brined Pork Chops. Support family farms using our buyer’s guide and sources for all-natural pork. Plus: Serves 2 Maple Menu; Our Favorite Store-bought Hummus; Wonderful Wheat Berries Recipes and photos are available. EatingWell experts are available for media interviews. Contact: Paula Joslin, paula@eatingwell.com, 802-425-5700 ext. 20 |
 
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