March/April 2012 Table of Contents

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

Columns

4 | Recipe Index (pdf format)

7 | From the Editor: Simple Ways to Save

10 | Feedback & Letters

88 | Nourish: My Husband, the Chef
By Marcelle Soviero

Features

46 | Swimming Upstream
Alaska's wild salmon have been heralded as healthy, tasty and sustainable. Even better news, they're back in record numbers. Here's why.
By Rowan Jacobsen | Recipes by Barton Seaver

56 | The Glory of Greens
Break out of the basic-lettuce rut and let our experts guide you through the amazing world of leafy greens.
By Matt Thompson | Recipes adapted from Eataly & Lidia Bastianich

64 | The Breakfast Club
How farmers, award-winning chefs and one enterprising Michigan couple came together to host home-grown breakfasts for a cause.
By Jan Ellen Spiegel | Recipes adapted from Selma Cafeé

72 | Mad About Meatballs
Irresistibly savory and tender, these new takes on meatballs are also surprisingly healthy.
By Carolyn Malcoun