Recipes from the September/October 2013 Issue of EatingWell (Slide 16)
This vegetarian Brussels sprout and potato hash recipe is a quick, easy dinner, perfect for a cool fall evening. Resist the urge to stir it too much! Cooking the hash undisturbed allows a crispy caramelized crust to form on the potatoes at the bottom of the pan. Look for hash browns that don’t have added salt to help keep sodium in check.
Recipe: Brussels Sprout & Potato Hash
This healthy green juice recipe combines parsley, spinach, pears and celery to make a juice packed w…View slide
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