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Staff Picks from the May/June Issue of EatingWell

By Wendy Ruopp, April 18, 2014 - 11:04am

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Look at those gorgeous scallions on the cover of our May/June issue. We hope they inspire you to cook as much as they’ve inspired the EatingWell staff. Of course you’ll find scallions in plenty of recipes in this issue, but also cherries, snap peas, fresh greens…the magazine is packed with dishes that make the most of what’s showing up in your farmers’ market right now. Here are some of the recipes we particularly want to bring to your attention.

Don't Miss: Recipes from the May/June 2014 Issue of EatingWell



Seared Salmon with Sugar Snap-Fennel SlawSeared Salmon with Sugar Snap-Fennel Slaw: For Family and Company
“I picked up some spring veggies to jazz up our weeknight salmon for unexpected company. The Seared Salmon with Sugar Snap-Fennel Slaw recipe was super-easy and got rave reviews for its bright spring flavors, healthy profile and picture-perfect presentation. This will be a go-to quick dinner for us, maybe with veggie variations from the garden or farmers' market.” —Anne Treadwell, Research Editor


Slow-Cooker Brisket Sandwiches with Quick PicklesSlow-Cooker Brisket Sandwiches with Quick Pickles: Plug-In Party
“I'm planning to make these delicious brisket sandwiches all summer long. They have everything going for them: tender smoky meat, refreshing pickled cucumber & onion and savory garlic mayonnaise. I love that I can cook the brisket in my slow cooker and get a smoky taste without using the grill (secret ingredient: smoked beer). Perhaps my most favorite thing about them is that all the components can be made ahead of time—just the thing I'm looking for when I entertain.” —Stacy Fraser, Test Kitchen Manager

Intense Strawberry PreservesIntense Strawberry Preserves: Flavor of Summer
“I love the Intense Strawberry Preserves because they only cook for a short time but have an amazing amount of flavor and they make the ultimate peanut butter and jelly sandwich.” —Breana Lai, Associate Food Editor



Berry Chantilly CakeBerry Chantilly Cake: A Queenly Dessert
“The Berry Chantilly Cake was heavenly and scrumptious with lush fresh fruit. It would be perfect as an after-brunch dessert!” —Terry Lysogorski, Office Manager


What recipes in the May/June issue are you looking forward to trying? Tell us what you think below.

TAGS: Wendy Ruopp, Food Blog, Budget meals, Dessert, Dinner, Family meals, Quick meals, Vegetarian, What's in season

Wendy Ruopp
Wendy Ruopp has been the managing editor of EatingWell for most of her adult life. Although she writes about food for the Weeknights column of EatingWell Magazine, her husband does the cooking at home.

Wendy asks: What recipes in the May/June issue are you looking forward to trying?

Tell us what you think:

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