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Wendy Ruopp's Blog (Page 1)

We’ve put together another delicious issue of EatingWell magazine—our March/April 2014 issue is packed with 46 new recipes that use the best ingredients of early spring. Take, for example, our cover models: colorful radishes. Who knew radishes could be so versatile? You can roast them, slice them thin for gorgeous tea sandwiches (pictured) and blend them into a creamy soup. There’s a feature story on grass-fed beef that includes recipes by meat master Bruce Aidells that you won’t want to miss: Rib-Eye Steaks with Piquillo Pepper Sauce! Flat-Iron Steak Salad with Mustard-Anchovy...

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OK, I admit, football makes no sense to me. Yet that doesn’t stop me from enjoying the whole Super Bowl extravaganza. No matter who’s playing, I’ll be watching. And eating. That’s half the fun, right?

Don't Miss: What Is the Healthiest Super Bowl Food?

Of course, I have no desire to end up as big as those guys on the field. To not go overboard with extreme snacking, I’m going to make this healthy Buffalo Chicken Sandwich recipe. The chicken is crispy, tender and loaded with flavor; the secret is boneless, skinless chicken thighs that are coated in whole-wheat breadcrumbs and sautéed until golden in just a touch of oil. The sandwich then gets topped with the iconic fixings for Buffalo wings—carrots, celery,...

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When you look the new January/February issue of EatingWell magazine, there are a couple things you’ll notice right away. First of all: 2014? Already? Then you’ll focus on the gorgeous photo of colorful cauliflower. If you think to yourself, “I love cauliflower—wish I had some new delicious recipes for it,” we can help. Here are some staff-favorite recipes from the issue.

Don't Miss: Recipes from the January/February 2014 Issue of EatingWell

Our January cover vegetable stars in four fabulous recipes by award-winning cookbook author Molly Stevens. They were a big hit with several members of the EatingWell staff:



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The December issue of EatingWell features some truly spectacular recipes for cranberries—and this Cranberry-Lime Cheesecake is the jewel of the collection. It is as delicious as it is beautiful: creamy, light and luscious, with a tang of lime and a sweet-tart crimson-red topping of cranberries briefly simmered with a little sugar and more lime juice. What makes it EatingWell? A graham cracker crust that needs no butter and a filling made with reduced-fat cream cheese and part-skim ricotta cheese, blended smooth.

Easy-to-Follow Video: Watch This Cheesecake Being Made

The cheesecake bakes in a water...

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Cooking this recipe for Prosciutto-Wrapped Chicken with Mushroom Marsala Sauce does the travel-in-your-kitchen trick of making it feel like you’re having dinner in an Italian bistro. The Marsala is part of the spell, of course—treat yourself to a little bottle of the fortified wine next time you’re at the liquor store so you have it on hand to turn up the sophistication on savory sauces. The prosciutto is key, too—just a ½-ounce strip of thinly sliced cured ham wrapped around a nice boneless chicken thigh makes all the difference in boosting flavor and savoriness. (It doesn’t add much fat in the process—this recipe has just 3 grams saturated fat per serving.)

Don’t Miss: Download a FREE Mini Cookbook of Healthy Italian Dinners

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