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Content tagged with “September/October 2011” (Page 2)

Skillet Moussaka
In Greece, moussaka is made with beef or lamb, layers of sliced eggplant and a creamy béchamel sauce all baked together...
Smoky Mustard-Maple Salmon for Two
It doesn’t get much easier—or more delicious—than this speedy recipe for roast salmon for two topped with a smoky maple...
Lentil Burgers
Walnuts and fresh marjoram accent these vegan lentil burgers. Substitute oregano for marjoram if you like. Serve with a...
Smoky Maple-Mustard Salmon
It doesn’t get much easier—or more delicious—than this speedy recipe for roast salmon topped with a smoky maple-mustard...
Super-Simple Vegetable Broth
This very easy broth is just right as a base for many vegetarian soups. Recipe by Anna Thomas for EatingWell
Eggplant Bulgur Pilaf
One of the most important dishes at a Turkish table, this simple pilaf recipe features a combination of eggplant and...
Sicilian Caponata
This caponata is a vibrant mixture of fresh vegetables, including eggplant, onion, celery and tomatoes. Olives, capers...
Warm Lentil Salad with Sausage & Apple
We like the firmer texture of French green lentils in this hearty dinner salad featuring sausage and tart apples. Serve...
Skillet Chicken with Cranberries & Apples
Celebrate the flavors of fall with chicken cooked in a fast apple-cranberry sauce. If you prefer a less tart flavor,...
Braised Lamb Shanks & Eggplant
This slow-cooked lamb and eggplant stew melts in your mouth. Sumac, a lemony-flavored spice, gives the dish a fruity,...
Southwestern Sauté with Salsa Grits
Cheesy, salsa-flavored grits are the base for this easy bean and vegetable sauté. Use fresh salsa (found in the market...
Vegetarian Shepherd’s Pies
These mini vegetarian shepherd’s pies feature lentils, carrot and corn, crowned with a velvety mashed potato topping....
Spinach & Goat Cheese Bisque
A little fresh goat cheese and a touch of butter are just enough to make this spinach soup silky, creamy and a little...
Very Green Lentil Soup
Lentils seem to go with just about anything, and here they play well with a collection of greens and some cumin and...
Sicilian Olive Chicken
This saucy one-skillet chicken dish is full of tomatoes, spinach, olives and capers. Try Kalamata olives in place of...
Basic Green Soup
This chard-and-spinach soup gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice...
Salsa-Braised Kale
Braising kale in salsa and topping it with cheese makes a delightful side dish for your favorite Mexican meal....
Thin-Crust Whole-Wheat Pizza Dough
This easy homemade pizza dough for thin-crust pizza, made with 50 percent whole-grain flour, provides 4 grams of fiber...
Turkey Sausage, Fennel & Fontina Pizza
This hearty pizza, topped with crumbles of turkey sausage, sliced fennel and assertive fontina, is just the thing to...
Quick Pastrami Hash & Eggs
When we’re in a hurry, we love to have breakfast for dinner. Precooked diced potatoes—available in the refrigerated...
Fresh Tomato & Black Olive Pizza
Fresh tomato slices and chopped olives make a simple topping for this easy homemade pizza. If you want something more...
Kale Chips
Not a fan of kale? These crispy baked kale chips will convert you! For the best result, don’t overcrowd the pans.
Broccoli-Ricotta Pizza
This white pizza features three kinds of cheese—ricotta, Parmesan and sharp Cheddar—and chopped broccoli. Try other...
Pepperoni & Pepper Pizza
Using mini pepperoni slices (or chopping regular-sized slices) allows you to use less pepperoni, but still get plenty...
Scallop Scampi with Peppers
Use a mixture of bell peppers for a colorful (and vitamin C-packed) scallop stir-fry. Pat the scallops dry with a paper...
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