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Staff Favorite Recipes from the July/August issue of EatingWell Magazine

By Wendy Ruopp, August 15, 2013 - 10:21am

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It was easy to get my co-workers to tell me their favorite recipe from the latest issue of EatingWell—many of them had a hard time picking just one. Here are our “staff picks” from the July/August issue. We think you’ll love them as much as we do.

1. Margherita Pizz’alad
Margherita Pizz’alad
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Margherita Pizz’alad (also shown above, being enjoyed by associate food editor Hilary Meyer’s daughter, Josie): The creamy fresh mozzarella, juicy tomatoes, bitter arugula and crisp pizza dough combine in perfect harmony. The simple ingredients shine on this delicious pizza that puts a unique (and healthy) twist on a classic.
—Lisa D’Agrosa, Associate Nutrition Editor

2. Prosciutto, Asiago & Bitter Greens Pizz’alad
Prosciutto, Asiago & Bitter Greens Pizz’alad
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I love Prosciutto, Asiago & Bitter Greens Pizz’alad. I’ve been on a homemade pizza kick lately and I love bitter greens so the combination of the two is perfect for me (and my pizza-loving family).
—Brierley Wright, Nutrition Editor

Don't Miss: Love Salad & Pizza? Get Our Other Delicious New Pizz’alad Recipes!

3. Turkey Ma Po Tofu
Turkey Ma Po Tofu
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My favorite recipe is the Turkey Ma Po because it is a lighter and more veggie-heavy version of a childhood favorite. It’s also the first recipe I developed for EatingWell!
—Breana Lai, Associate Food Editor

4. Seaside Tomato Gazpacho
Seaside Tomato Gazpacho
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All of the gazpacho recipes because I love summer vegetables! But I especially like the Seaside Tomato Gazpacho because the lobster on top makes it feel so special.
—Jessie Price, Editorial Director

5. Zucchini Bread Breakfast Pancakes
Zucchini Bread Breakfast Pancakes
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Put me down for the Zucchini Bread Breakfast Pancakes—I loved how sweet and flavorful they were just plain, even without syrup, and I appreciate a fresh idea for what to do with all the squash that comes with this time of year.
—Jennifer Brown, Production Manager

6. EatingWell Flag Cake
EatingWell Flag Cake
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Definitely the Yellow Sheet Cake with Cream Cheese Frosting & Berries! The combination of fresh berries, cream cheese frosting and vanilla cake is perfect and summery. And I love that there are different patterns you can try with the berry topping to work for any occasion or holiday.
—Penelope Wall, Senior Interactive Producer

Don't Miss: More Recipes from the July/August 2013 Issue of EatingWell

What recipe in the July/August issue is your favorite? Tell us what you think below.

TAGS: Wendy Ruopp, Food Blog, Budget meals, Dinner, Entertaining, Family meals, Healthy kids, Holidays, Quick meals, What's in season

Wendy Ruopp
Wendy Ruopp has been the managing editor of EatingWell for most of her adult life. Although she edits all the recipes for the magazine, her husband does the cooking at home.

Wendy asks: What recipe in the July/August issue is your favorite?

Tell us what you think:

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