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Content tagged with “Fall” (Page 184)

Tomato-Herb Marinated Flank Steak
In this recipe, we make a dual-purpose sauce from garden-fresh tomatoes, shallot, marjoram and rosemary. We use half...
Chicken with Whole-Grain Mustard & Zucchini in Packets
Mustard and thyme flavor chicken and veggies in this easy dinner.
Catfish with Tomatillo Salsa in Packets
Tomatillos provide a distinctive tart flavor to a super-easy salsa that cooks with the catfish. Try it with tomatoes...
Five-Spice Shrimp & Vegetable Packets
Chinese five-spice powder makes this combo of shrimp, corn, snap peas and bell pepper sublime. Serve with quinoa or...
Mediterranean Tuna Antipasto Salad
Packed with protein and fiber, this tuna and bean salad is ready in a flash. For an extra kick, add a pinch of crushed...
Salmon & Eggplant Curry
Salmon and eggplant team up in this one-skillet curry flavored with coconut milk, basil and lime. We love the flavor of...
Chopped Greek Salad with Chicken for Two
Have a warm-weather supper on the table quickly with this Greek-inspired chicken salad. Feel free to substitute other...
Rosemary-Infused Cucumber Lemonade
Turn fresh rosemary, cucumbers and lemons into grown-up lemonade that will keep you cool on a hot day.
Feta Vinaigrette
This tangy dressing is from Claire's Restaurant & Bar in Hardwick, Vermont. Chef Steven Obranovich cautions...
Grilled Eggplant & Portobello Sandwich
Looking for a vegetarian option for your next cookout? This grilled eggplant and portobello sandwich is our answer. For...
Eggplant Pomodoro Pasta
Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss with fresh plum tomatoes, green olives...
Bean Burgers with Spicy Guacamole
These bean burgers will even please carnivores. The cornmeal coating gives a pleasant crunch and smoked paprika, cumin...
Bean & Butternut Tacos with Green Salsa
Beans and roasted butternut squash make an outstanding vegetarian taco filling. For the best flavor, use fresh, good-...
EatingWell’s Pimiento Cheese
This Southern favorite is a simple blend of Cheddar, mayonnaise and pimientos. If you like spicy foods, add a few...
Spiced Chickpea “Nuts”
When roasted in a hot oven, chickpeas become super crunchy. They’re a great low-fat substitute for nuts when salty...
Zucchini, Fennel & White Bean Pasta
Turn humble pasta and beans gourmet by adding roasted vegetables, fresh mint and tangy, salty aged goat cheese. When...
Green Pizza
Why not use cooler-weather vegetables like broccoli and arugula as an unconventional pizza topping? The arugula adds a...
Quick Roast Chicken & Root Vegetables
Roasted chicken in 45 minutes? No problem. This technique of starting bone-in chicken breasts on the stovetop and...
Salmon Chowder
The flavor of this salmon chowder is greatly enhanced by adding either fresh dill or dried tarragon: each herb lends...
Minestrone with Endive & Pepperoni
Considering that this minestrone soup incorporates mostly frozen vegetables, it is remarkably savory and aromatic. Look...
Ravioli & Vegetable Soup
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or...
Arctic Char on a Bed of Kale
Arctic char, related to salmon and trout, is sustainably farmed, making it a “best choice” for the environment. It has...
Apple-Bacon Pancakes with Cider Syrup
If you like apple pancakes and you like bacon, you’ll love the taste of these sweet, smoky pancakes. Any kind of apple...
Dolmas Wrap
This satisfying Middle Eastern wrap is full of dolmas and fresh vegetables. It makes a great take-along lunch if you...
Creamy Fettuccine with Brussels Sprouts & Mushrooms
Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look...
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