EatingWell Blogs (Page 293)
I’m so glad that spring is (finally!) here and my farmers’ market is back in the swing of things. I can get my favorite salad greens (here's a recipe for my favorite dandelion-greens salad), garden-fresh rhubarb and fresh-from-the-oven bread directly from the best local purveyors. But shopping at the farmers’ market isn’t the only way I eat local. Here are 5 ways you can eat local beyond the farmers’ market from our new book, EatingWell in Season: The Farmers’ Market Cookbook.
Get the recipe: Dandelion Salad with Goat Cheese & Tomato Dressing
1. Join a CSA: My husband and I have had a community...read full post »
At long last spring is here (though it sometimes feels like it takes an eternity!) and for me that means one thing: time to break out my grill. Some of my favorite spring recipes are great for the grill, which keeps me out of the kitchen and enjoying the longer hours of daylight. Take full advantage of the nice weather with a few of my favorite spring grilling recipes:
Grilled Pork Tenderloin & Apricot Salad: This grilled pork dish offers a triple hit of the fruit with an apricot preserve glaze for the tenderloin plus a grilled apricot and watercress salad with an apricot-spiked vinaigrette. Serve with grilled whole-grain country bread and a chilled Chardonnay, which will...read full post »
Broccoli is my go-to everyday vegetable: it’s affordable and available year-round. And the icing on the cake is that it frequently earns a top spot on “superfoods” lists. This is partially because it’s packed with an array of vitamins and minerals. And partly because it delivers a healthy dose of sulforaphane, a compound thought to thwart cancer by helping to stimulate the body’s detoxifying enzymes. EatingWell has dozens of delicious recipes for broccoli (try our Ginger Broccoli).
According to recent research in the Journal of Agricultural and Food Chemistry, raw broccoli provides significantly more of this beneficial nutrient than cooked. (Cooking locks sulforaphane in, making it unavailable...read full post »
About 15 years ago I was at a small café in Rome with my sister. I ordered a sandwich with prosciutto, cheese and tomatoes. They pressed it. It was my first panini. I needed more. I was in love. Thankfully, since then the panini has made it big here in the U.S. You can get them at local delis, the airport and if they’re not there already, they’ll certainly make it to your favorite donut shop soon.
They’re also super-easy to do at home. I make them for a quick dinner. The Southwestern Cheese Panini in this picture is one of my favorite combinations. It includes shredded carrots, zucchini, salsa, cheese and the crowning touch….pickled jalapeños. And I always have tuna on hand so I often make our ...read full post »
Are you a vegetable-phobe? Or maybe you have a kid who won’t eat anything but iceberg lettuce in a salad or your husband (like mine!) swears that parsnips are only good for the compost bin. Let me offer you a glimmer of hope: it can take as many as 10 to 15 tastes before a person will learn to appreciate a new flavor, so don’t give up just yet. Use April Fools’ Day as an opportunity to add some vegetables to your picky eater’s diet. Here are a few ways to sneak some vegetables into meals so good they will ask for seconds (don’t miss our video that shows you how to make Baked Mac & Cheese healthy). And in case you were wondering, I’ve been stealthily adding parsnips to a blend of...read full post »