Recipes from the March/April 2012 issue of EatingWell (Slide 1)

Spring Pizza
Asparagus, chives and fontina cheese top this easy pizza recipe. Serve with baby greens tossed with …
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Cobb Egg Salad
The bacon, blue cheese and avocado in this egg salad make it decadent. Serve it open-face on a piece…
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Ribollita Soup
Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken th…
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Lisa's Granola
This easy cinnamon-spiked granola is loaded with almonds, walnuts and pepitas, but substitute other …
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Salmon Perok
This Alaskan-inspired salmon pie is pure comfort food. It doesn’t slice neatly, so scoop it like a…
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