Recipes from the March/April 2012 issue of EatingWell (Slide 40)
It’s quick and easy to mix together these slice-and-bake almond-coconut cookies whenever you need something sweet. The recipe makes enough dough so you can bake half and put the other half in the freezer—ready to pull out and bake up a few fresh cookies anytime.
Recipe: Almond-Coconut Cookies
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Asparagus, chives and fontina cheese top this easy pizza recipe. Serve with baby greens tossed with …View slide
Cobb Egg Salad
The bacon, blue cheese and avocado in this egg salad make it decadent. Serve it open-face on a piece…View slide
Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken th…View slide
This easy cinnamon-spiked granola is loaded with almonds, walnuts and pepitas, but substitute other …View slide
This Alaskan-inspired salmon pie is pure comfort food. It doesn’t slice neatly, so scoop it like a…View slide
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