Recipes From the May/June 2012 Issue of EatingWell (Slide 12)
The eggs cook right on top of this chickpea and potato hash—cook them a few extra minutes if you prefer hard-set eggs. Serve with warm pita bread and a cucumber salad with mint and yogurt.
Recipe: Chickpea & Potato Hash
Whole garlic cloves are mild when simmered with chicken in a simple white wine-mustard sauce in this…View slide
It’s definitely worth making your own corn tortilla chips—these low-fat baked tortilla chips hav…View slide
Try this cherry sorbet recipe with a dollop of lightly sweetened whipped cream or some more chopped …View slide
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