March/April 2011 Table of Contents

Great recipes and nutrition information from the current issue of EatingWell Magazine. Subscribe Now!

Columns

4 | Recipe Index (pdf format)

8 | From the Editor: Feeding Our Future

11 | Feedback & Letters

92 | Nourish: Working the Land By Judith Jones

Features

Grow Your Own

50 | First Harvest
Fresh spring recipes and fresh inspiration came when we planted and cooked from our garden. Follow our easy plan. By Carolyn Malcoun & Hilary Meyer

Web Extras: PHOTOS: The EatingWell Garden | Community: Join Our Gardening Well Group

Cooking Class

60 | Coffee's New Perks
Savor the rich flavors—and surprising health benefits—with recipes using one of the world's most popular beverages. By Joyce Hendley

Recipes in Season

68 | Outstanding Asparagus
At California's Fairview Gardens and around the country, the first spears of asparagus are just poking through the ground. Here are 5 delicious ways to enjoy spring's freshest stalks. Text by Mark Aiden | Recipes by Victoria Abbott Riccardi

Web Extra: How to Make Spring Rolls

Special Report

74 | Is This the Food of the Future?
Super salmon, Enviropigs, blemish-free apples—what does the pending arrival of a new wave of genetically engineered foods mean for our health and for the health of our planet?
By John McQuaid