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Content tagged with “Recipes & Menus - Pompeian”

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Baked Cod Casserole
Dry white wine and Gruyère cheese give this fish casserole a rich flavor that hides its virtue. Before baking, we top...
Salmon Roasted with Tomatoes & Olives
Although you can use any firm-fleshed fish, such as halibut or cod, salmon is especially pretty with the roasted...
Risotto Cakes
Turn leftover risotto into crispy risotto cakes with this easy recipe. Serve with marinara sauce and a big salad for a...
Leek & Pancetta Risotto
Sizzled pancetta gives this creamy leek risotto great flavor and a bit of added crispy texture. We add a splash of wine...
Green Risotto
Serve this pretty, pesto-flavored risotto alongside roasted chicken or pork roast or serve with a big salad for a light...
Irene’s Winter Salad
Steamed broccoli and cauliflower florets tossed with a tangy lemon dressing is a great alternative to a green salad or...
Eggplant & Chickpea Stew
This tasty vegetarian stew, studded with plenty of eggplant and protein-rich chickpeas, is reminiscent of ratatouille....
Shrimp & Pea Risotto
This Spanish-inspired main-dish risotto is studded with plenty of shrimp and peas. If you happen to have fresh shelled...
Sweet Potato & Black Bean Chili
Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the...
Braised Winter Vegetable Pasta
In this vegetable-studded vegan dish we braise cauliflower, butternut squash and pasta in white wine and broth in an...
Creamy Garlic Pasta with Shrimp & Vegetables
Toss a garlicky, Middle Eastern-inspired yogurt sauce with pasta, shrimp, asparagus, peas and red bell pepper for a...
Tuna Pasta with Olives & Artichokes
Here we toss grilled tuna with pasta, artichoke hearts, green olives and tomatoes. Grilling the tuna gives this ultra-...
Shrimp Ceviche
Traditional ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks...
Spinach & Frisée Salad with Tangerines & Coriander-Crusted Scallops
The flavors of coriander and tangerine complement the sweet scallops in this easy-to-make dinner salad. Frisée has a...
Broccoli Rabe with Sun-Dried Tomatoes
Sweet sun-dried tomatoes and tangy vinegar provide the perfect balance for broccoli rabe. Try it tossed with whole-...
Arugula Pesto
This pesto is a great way to use fresh, flavorful spring arugula. Try tossing it with pasta, spread it on pizza instead...
Grits & Greens Casserole
Here we’ve combined two favorite Southern side dishes—grits and greens—into one casserole; it’s a natural choice to...
Cioppino
Cioppino is a fish stew traditionally made by Italian fishermen who settled in the North Beach/Fisherman’s Wharf...
Spring Salad with Beets, Prosciutto & Creamy Onion Dressing
Tender mixed salad greens (mesclun) from the garden or farmers’ market along with baby beets, crispy and salty...
Roasted Spring Vegetables with Arugula Pesto
These roasted vegetables tossed with arugula pesto are an easy side for a dinner party. Try serving them with a roasted...
Creamy Watercress Soup
Classic steakhouse flavors—horseradish, watercress and blue cheese—are combined in this pureed soup. The spicy, bold...
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