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Staff Favorite Recipes from the September/October issue of EatingWell Magazine

By Wendy Ruopp, October 30, 2013 - 10:40am

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When I sent an office email to gather staff picks from the September/October issue of EatingWell, I was hoping at least two or three of my busy colleagues would take a minute to write back. But it turned out the issue was so enthusiastically received that I have 9 favorite recipes to share with you.

1. Chickpea & Chorizo Fideos
Chickpea & Chorizo Fideos
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I love this recipe! This Spanish pasta is quick, easy and flavorful from the little hit of chorizo. I've been eating it with a spinach salad with scallions, cherry tomatoes, artichoke hearts and a maple-smoked paprika vinaigrette (and a glass or two of red wine).
—Breana Lai, Associate Food Editor

2. Tomatillo & Pork Chili
Tomatillo & Pork Chili
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I made the chili this weekend. It's so brightly flavored and subtly spicy. Everyone loved it! Served with cheese quesadillas and cervezas. The Chickpea & Chorizo Fideos is also so delicious and I always have the ingredients on hand (hard chorizo keeps a long time). You can add veggies or a different protein too.
—Carolyn Casner, Recipe Developer & Tester

3. White Turkey Chili
White Turkey Chili
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I love the White Turkey Chili—easy to make and tastes indulgent but is packed with fiber-rich beans and sneaky zucchini; plus, my kindergartener has repeatedly requested that I pack the leftovers in his lunch.
—Nicci Micco, Content Director, Custom Publishing & Licensing

Don't Miss: Try All of Our Terrific Chili Recipes

4. Whole-Grain Cornbread
Whole-Grain Cornbread
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I love cornbread that's a little bit sweet, moist and rich-tasting, which typically means it’s laden with more butter, refined grains and sugar than I prefer. But not this cornbread. The Test Kitchen made a delicious cornbread that doesn’t taste “healthy” even though it is. I cannot wait to make this with one of our chili recipes and settle in to watch some football.
—Lisa D’Agrosa, Associate Nutrition Editor

5. Shrimp Dumplings
Shrimp Dumplings
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Mmm, they are so good! Just like my favorite greasy takeout comfort food—without all the grease. And I love that the recipe makes a big batch so you can freeze them for later.
—Penelope Wall, Content Licensing Account Director

6. Brussels Sprout & Potato Hash
Brussels Sprout & Potato Hash
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Brussels sprouts are the most crave-worthy veggie on the planet so I was very happy to see the recipe in this issue.
—Renée Lauber, Director of Health & Wellness Business Development

7. Panzanella
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I loved this month's Panzanella recipe. I can rarely pass up a loaf of chewy, tangy sourdough, and enjoyed having another option to combat the glut of end-of-summer tomatoes. Now when I buy sourdough we eat half and set half aside to (deliberately) go stale. It's so worth it for this recipe!
—Lindsay Westley, Custom Content Producer

8. Apricot-Chile Glazed Salmon
Apricot-Chile Glazed Salmon
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I absolutely love the Apricot-Chile Glazed Salmon from the chile story [“Chileman & The Pope of Peppers”]. It's so easy and so, so delicious. A go-to in my house already. I am also a big fan of French toast and I think the Pear-Cranberry Compote takes French toast (pictured at top) from something everyday-delicious to something really special without much effort. Any leftover compote holds really well and is perfect stirred into plain Greek yogurt.
—Stacy Fraser, Test Kitchen Manager

9. Vegetarian Chili
Vegetarian Chili
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This was my first time using TVP (textured vegetable protein) and I was pleasantly surprised. I really like it. The recipe is so easy and full of flavor. It’s definitely going to be a go-to fall and winter dinner recipe in our house!
—Sarah Hoff, Web Producer

Try Other Healthy Vegetarian Crock Pot and Slow Cooker Recipes

Don't Miss: More Recipes from the September/October 2013 Issue of EatingWell

What’s your favorite recipe from the September/October issue so far? Tell us what you think below.

TAGS: Wendy Ruopp, Food Blog, Budget meals, Dinner, Family meals, Healthy kids, Lunch, Quick meals, Recipe Makeover, 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’s your favorite recipe from the September/October issue so far?

Tell us what you think:

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