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Content tagged with “March/April 2009” (Page 2)

Turkish Pasta with Bison Sauce
Sweet aromatic spices, cilantro, mint and lemon marry well with bison in this delicious pasta sauce.
Red Curry Bison Short Ribs with Baby Bok Choy
Thai red curry paste, garlic, ginger, cilantro and fish sauce flavor the coconut-infused broth for these braised bison...
Greek Orzo Stuffed Peppers
We steam brightly colored bell peppers in the microwave to save time and then stuff them with orzo, spinach and feta....
Vietnamese Tofu-Noodle Lettuce Wraps
Here we toss rice noodles with crunchy vegetables, fresh herbs, tofu and a light, sweet, tart and salty Vietnamese...
Pizza Roll-Up Bento Lunch
This easy pizza-inspired roll-up is a kid-pleaser. Make crunchy vegetables more appealing by selecting colorful...
Pizza Roll-Up
This easy pizza-inspired roll-up is a kid-pleaser.
Salmon Salad
Get out of your tuna salad rut and try salmon salad for a change. This version is spiked with olives, lemon, onion and...
Wheat Berry Pudding
Here, wheat berries are cooked with maple-sweetened, spiced milk to make a homey pudding. Try it for dessert or even...
Goat Cheese & Tomato Dressing
Tomatoes and goat cheese pair deliciously in this dressing. If you don't have tarragon, try this with another...
Dandelion Salad with Goat Cheese & Tomato Dressing
Cultivated dandelion greens are a bit milder than their wild cousins, but they still have some bite—easily tamed with...
Egg Salad Bento Lunch
This egg salad bento box is a hearty lunch and snack all in one. Spoon the egg salad into a lettuce “bowl” to keep it...
Soy-Lime Roasted Tofu
Here we marinate tofu cubes in soy sauce and lime juice with a touch of toasted sesame oil, then roast them—perfect...
Flourless Honey-Almond Cake
Honey and almonds flavor this simple (and gluten-free) cake. It's lovely for afternoon tea or a spring holiday...
Almond & Honey-Butter Cookies
This thumbprint cookie uses honey as the only sweetener and tender ground almonds to replace much of the butter found...
Soy-Lime Tofu & Rice Bento Lunch
Tofu, rice and vegetables are classic bento ingredients. Make extra rice for dinner and roll leftovers into balls for...
Egg Salad
Try this easy egg salad on your favorite multigrain bread or on top of lightly dressed salad greens.
Cashew Salmon with Apricot Couscous
Yogurt sauce flavored with lemon, cumin and cilantro tops this Indian-inspired grilled salmon.
Mexican Bison Stew
Mexican cooks are great at turning tough chunks of meat into delicious and tender stews. This one, which uses tougher...
Spicy Mediterranean Vinaigrette
Sweet raisins, honey and carrot juice balance the heat of crushed red pepper in this brightly colored vinaigrette.
Soy & Roasted Garlic Dressing
Roasted garlic gives this Asian-inspired dressing a deep, nutty flavor. It's great on any combination of salad...
Honey-Tahini Dressing
Extra-virgin olive oil and lemon juice are the backbone of this dressing, but it gets a unique toasty flavor from...
Garlic-Dijon Vinaigrette
This garlicky mustard vinaigrette is great to have in your repertoire as it goes with almost anything. The recipe makes...
Cucumber Herb Vinaigrette
Pureeing vegetables into a salad dressing is a great way to give it body. Cucumber is the base of this herb-spiked...
Mâche & Chicken Salad with Honey-Tahini Dressing
In this salad, mâche is tossed with spring ingredients—new red-skinned potatoes and fresh peas—and a lemony tahini...
Couscous, Lentil & Arugula Salad with Garlic-Dijon Vinaigrette
This hearty combination of whole-wheat couscous and lentils perched atop a lightly dressed bed of arugula makes a tasty...
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