Our Best New Recipes From the Latest Issue of EatingWell Magazine

Updated February 09, 2021
Credit: Dera Burreson

We’re ready for spring with these new recipes from the latest issue of EatingWell. These healthy recipes are packed with colorful produce to create meals that are fresh and flavorful. Try our Pea Pesto Gnocchi with Burrata or Spinach & Artichoke Chicken for a filling, nutritious dinner. Then complete your meal with our Homemade Pudding or Almond Butter Chocolate Chip Cookies. We hope you love these recipes as much as we do!

Start Slideshow

1 of 35

Pea Pesto Gnocchi with Burrata

Credit: Jacob Fox
View Recipe this link opens in a new tab

Here we pan-fry gnocchi to get them crispy, then coat them with a pesto-like sauce made with sweet peas, spinach, basil and cashews.

Advertisement
Advertisement

2 of 35

Honey-Lime Chicken Tenders with Rhubarb Salsa

Credit: Dera Burreson
View Recipe this link opens in a new tab

These chicken tenders are finished with a honey-and-lime glaze, a perfect foil for the chunky raw rhubarb, bell pepper and onion salsa.

3 of 35

Stir-Fried Shrimp & Sugar Snap Peas

Credit: Eva Kolenko
View Recipe this link opens in a new tab

This shrimp stir-fry has bright flavors from sugar snap peas, garlic and ginger and comes together in less than a half-hour for a quick, healthy meal.

Advertisement

4 of 35

Breakfast Salad with Smoked Salmon & Poached Eggs

Credit: Eva Kolenko
View Recipe this link opens in a new tab

Get your daily quota of veg by swapping your a.m. oatmeal for a big bowl of greens. This gorgeous breakfast salad is from Maya Feller, M.S., RD, CDN. In her Brooklyn, New York, nutrition practice, Feller works with patients to reduce their risk of chronic diseases by implementing a whole-foods diet. “When layered with a variety of ingredients, heart-healthy fats and proteins, breakfast salads are the perfect way to start the day,” she says.

5 of 35

Clean-Out-the-Fridge Vegetable Soup

Credit: Eva Kolenko
View Recipe this link opens in a new tab

This recipe is purposefully flexible so you can incorporate just about any veggie into it. Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.

6 of 35

Spinach & Artichoke Chicken

Credit: Dera Burreson
View Recipe this link opens in a new tab

Inspired by artichoke dip, we made a creamy cheese topping to serve on quick-cooking chicken breast cutlets for an oh-so-satisfying meal.

Advertisement
Advertisement
Advertisement

7 of 35

Tofu & Watercress Salad with Mango & Avocado

Credit: Eva Kolenko
View Recipe this link opens in a new tab

This tofu-topped watercress salad is a fresh, plant-based meal perfect for when you want something hearty but are looking to cut down on the meat. The mango and avocado add tangy flavor and creamy texture to bring the salad together.

8 of 35

Crispy Oven-Baked Fries

Credit: Eva Kolenko
View Recipe this link opens in a new tab

Classic french fries get their crispy exterior and pillowy soft interior thanks to a dunk or two in hot oil. The trick for achieving the same craveable results minus the deep fryer is to boil cut-up potatoes in salted, acidulated water prior to putting them into the oven. Yes, it’s an extra step, but it’s worth it. The salt helps extract excess moisture from the potatoes while the vinegar strengthens the exterior and helps the fries hold their shape. The result? Crispy on the outside and creamy on the inside.

9 of 35

Homemade Pudding

Credit: Eva Kolenko
View Recipe this link opens in a new tab

It pays to have a go-to homemade dessert that you can whip up when you need a sweet treat. That way you can be in charge of the ingredients and quality. And chances are very good that your cupboard is already stocked with what you need to make this unsung hero. To fancy it up, add whipped cream, toasted coconut, fresh fruit or nuts. Feeling indecisive? Make two batches—one chocolate and one vanilla—and swirl them together.

Advertisement
Advertisement
Advertisement

10 of 35

Lemon-Garlic Vinaigrette

Credit: Eva Kolenko
View Recipe this link opens in a new tab

While a 1-to-2 acid-to-oil ratio is common for vinaigrette, shifting it to 1-to-1½ yields a dressing with a brighter flavor and fewer calories. That means for every ½ cup of acid, such as vinegar or lemon juice, use 3/4 cup of oil. Here’s a good all-purpose take on the formula.

11 of 35

Honey-Balsamic Roasted Tofu

Credit: Eva Kolenko
View Recipe this link opens in a new tab

We’re on Team Tofu and celebrate it in all its forms. But we’ve heard the grumbles about its taste and texture. Here’s how we change the haters’ minds and get them to embrace this inexpensive, versatile plant-based protein: soak the tofu in a well-seasoned marinade before roasting it in a hot oven.

12 of 35

Lemon Chicken Piccata

Credit: Eva Kolenko
View Recipe this link opens in a new tab

This luscious, lemony sauce is an all-around winner in our book. It has a bright, briny flavor, is made from ingredients you likely have on hand, and goes with everything from chicken to tofu to scallops. Bonus: It’s lower in calories than a lot of other pan sauces.

Advertisement
Advertisement
Advertisement

13 of 35

Wheat Berry, Chickpea & Feta Salad

Credit: Eva Kolenko
View Recipe this link opens in a new tab

Wheat berries have amazing texture—they practically pop in your mouth like caviar—and each 1/2-cup serving of cooked wheat berries has more than 4 grams of fiber. Since they take up to an hour to get tender, make them in a large batch and freeze whatever you don’t use right away in individual servings. (You can do the same thing with any whole grain!) That way, you can easily stir them into soup, season them with citrus and herbs for a pilaf or make them the base of a satisfying grain salad.

14 of 35

Garlic-Thyme Roasted Chickens

Credit: Eva Kolenko
View Recipe this link opens in a new tab

Roast two chickens, not one. It takes about the same amount of time and you can pop the second chicken in the fridge to use over the next few days. Your future self will thank you for skipping a trip to the store to grab a rotisserie bird—saving you not only time but at least 50 mg of sodium per serving, depending on where you get yours from.

15 of 35

Steamed Artichokes with Lemon-Basil Aioli

Credit: Eva Kolenko
View Recipe this link opens in a new tab

The simplest way to make artichokes: cook them whole and eat your way to the tender heart leaf-by-leaf. And they cook up in less than 10 minutes in the microwave!

Advertisement
Advertisement
Advertisement

16 of 35

Spaghetti with Anchovies & Breadcrumbs

Credit: Eva Kolenko
View Recipe this link opens in a new tab

Breadcrumbs on pasta are known in Italy as the poor man’s cheese and they are often used instead for lactose-sensitive individuals. This treatment is quite popular in the southern regions of Italy, such as Sicily, Calabria and Basilicata.

17 of 35

Almond Butter Chocolate Chip Cookies

Credit: Eva Kolenko
View Recipe this link opens in a new tab

All that’s required to make fresh-from-the-oven cookies is five ingredients, a single bowl and 35 minutes. “These cookies are a staple in our house,” says Top Chef ’s Season 14 champ Brooke Williamson. “The almond butter they call for is loaded with healthy fats and adds protein. My son Hudson is a big fan of them too!” If you use roasted almond butter, your cookies will have a darker hue.

18 of 35

Crispy Smoked Tofu & Coleslaw Wraps Crispy Smoked Tofu & Coleslaw Wraps

Credit: Johnny & Charlotte Autry
View Recipe this link opens in a new tab

Tossing the smoked tofu in cornstarch then pan-frying makes it super-crispy. Drizzle with hot honey or your favorite hot sauce to spice it up a little.

Advertisement
Advertisement
Advertisement

19 of 35

Smoky Chicken Stew with Kale & Pinto Beans

Credit: Dera Burreson
View Recipe this link opens in a new tab

Chipotle chile powder is made from smoked jalapeño peppers that are dried and ground, giving this stew a hint of smoky flavor.

 

20 of 35

Chipotle Coleslaw

Credit: Jacob Fox
View Recipe this link opens in a new tab

Serve this slightly spicy slaw as a side—or topping—on taco night.

21 of 35

King Arthur’s Irish Soda Bread

Credit: Eva Kolenko
View Recipe this link opens in a new tab

This recipe from King Arthur Baking Company is just the thing to bake up for St. Patrick’s Day.

Advertisement
Advertisement
Advertisement

22 of 35

Beef & Mushroom Stew with Mashed Potatoes

Credit: Jacob Fox
View Recipe this link opens in a new tab

This hearty beer-spiked beef stew is served with creamy mashed potatoes for a shepherd’s pie vibe.

23 of 35

Pineapple Spinach Smoothie

Credit: Eva Kolenko
View Recipe this link opens in a new tab

Use juice rather than added sugar, such as honey or maple syrup, to balance the bitter taste of greens and suddenly you have a serving of vegetables that tastes like dessert. Of course, you can use any juice without added sugar, including apple or orange, for example. But the relaxing-poolside flavor of pineapple combined with the ready-to-go convenience of the small, shelf-stable cans makes this our fave.

24 of 35

Yellow Split Pea Sambar with Turnip, Eggplant & Okra

Credit: Eva Kolenko
View Recipe this link opens in a new tab

In Kerala in southern India, this classic stew is eaten at just about every meal. It’s typically enjoyed for breakfast with idli (steamed rice cakes) or dosa (rice crêpes). For lunch and dinner, it’s eaten with steamed rice and fish curry or braised beef dishes. Sambar powder is a mixture that includes coriander, fenugreek, cumin, black peppercorns, red chiles and asafetida. Find it at Indian markets or online.

Advertisement
Advertisement
Advertisement

25 of 35

Sweet & Spicy Soy-Braised Short Ribs

Credit: Dera Burreson
View Recipe this link opens in a new tab

The sticky sauce on these ribs, made with tamari (or soy sauce), gochujang, grated pear and honey, is inspired by bulgogi, a staple of Korean barbecue. Don’t skip the step of running them under the broiler before serving—it gives the ribs the crisp edges you’d get from grilling. Serve with stir-fried baby bok choy and brown rice to sop up the delicious sauce.

26 of 35

Warm Cabbage Salad with Bacon

Credit: Jacob Fox
View Recipe this link opens in a new tab

This warm cabbage salad bursts with flavor from a tangy Dijon vinaigrette and crispy bacon.

27 of 35

Jerk-Spiced Salmon & Quinoa Bowl with Mango Vinaigrette

Credit: Jacob Fox
View Recipe this link opens in a new tab

Chef Millie Peartree has been feeding the community in the Bronx, where she grew up, as a private chef, caterer and restaurant owner of Millie Peartree’s Fish Fry & Soul Food for more than a decade. Her healthy-eating philosophy is all about making simple but flavorful protein-packed meals. Mango juice in the vinaigrette balances the spiced salmon and roasted vegetables on these grain bowls.

Advertisement
Advertisement
Advertisement

28 of 35

Pork & Green Bean Stir-Fry

Credit: Johnny & Charlotte Autry
View Recipe this link opens in a new tab

Apricot jam adds just the right amount of sweetness to balance the spicy, salty and umami flavors without turning the sauce into a sugar bomb. Serve with cooked rice to round out the meal.

29 of 35

Chickpea Coconut Curry

Credit: Dera Burreson
View Recipe this link opens in a new tab

Here, coconut milk adds creaminess while keeping the dish vegan. Serve over basmati rice or with a side of naan.

30 of 35

Roasted Cabbage with Horseradish Cream

Credit: Jacob Fox
View Recipe this link opens in a new tab

Our roasted cabbage wedges have a beautiful char on the outside while the insides get slightly tender.

Advertisement
Advertisement
Advertisement

31 of 35

Flourless Chocolate Cake with Orange

Credit: Carson Downing
View Recipe this link opens in a new tab

Arielle Nir Mamiye, culinary director for the Jewish Food Society, confirmed that this cake follows guidelines for Passover and she suggested ohnuts.com as a great spot to find kosher ingredients. For a nondairy topping, try our recipe for Coconut Whipped Cream.

32 of 35

Roasted Chicken Thighs with Pear-Mustard Sauce

Credit: Jacob Fox
View Recipe this link opens in a new tab

The sauce in this recipe is inspired by the flavors of pear mostarda—the sweet, spicy and fruity Italian condiment. Using both Dijon mustard and mustard seeds provides a bit of bite and an extra pop of texture.

33 of 35

Roasted Pork & Potatoes with Fig Sauce

Credit: Jacob Fox
View Recipe this link opens in a new tab

We double up on the fig flavor with dried figs and jam, but if you don’t have fig jam on hand, other jams, like grape or apricot, would be delicious too.

Advertisement
Advertisement
Advertisement

34 of 35

Chickpea & Beef Burgers with Whipped Feta

Credit: Johnny & Charlotte Autry
View Recipe this link opens in a new tab

Chickpeas add fiber to this blended burger, but the real joy here is the light and fluffy feta sauce that tops the whole shebang.

35 of 35

Shrimp Risotto with Asparagus

Credit: Dera Burreson
View Recipe this link opens in a new tab

Asparagus, snap peas and a touch of lemon zest bring fresh spring flavor to this riff on classic risotto made with a whole-grain rice blend.

Replay gallery

Share the Gallery

Up Next