EatingWell March 2019

What's for dinner? Is it healthy? Is it easy? If you ask these questions, Eating Well is for you. The magazine "Where Good Taste Meets Good Health," Eating Well delivers the information and inspiration you need to make healthy eating a way of life with great, easy recipes (most take 45 minutes or less), the latest nutrition science, gorgeous photos and crisp, evocative prose.

United States
Meredith Operations Corporation
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10 Issues

in this issue

2 min
thank you, california

No matter where you are in the United States, your local supermarket is full of foods from California. With two-thirds of America’s fruits and nuts and one-third of our vegetables grown here, it has a bigger impact on what we’re eating than any other state. As we worked on this issue, fires burned across the state. This image, taken in November, shows workers picking greens just outside of Oxnard in Ventura County as the Woolsey fire glows in the distance. In this stretch of Southern California, the 101 Freeway cuts through dense development, butted right up to insanely productive farmland (most of which was spared by the fire). In Ventura County alone, there are nearly 20,000 acres of avocados, 15,000 acres of celery and 11,000 acres of strawberries. In 2017,…

3 min

What’s Trending @ 1 NEXT-LEVEL SALADS Get pro tips for making a big bowl of greens even more delicious. Think: homemade dressings, crunchy spiralized veg, plus new recipes like Superfood Chopped Salad with Salmon & Creamy Garlic Dressing. 2 LOW-CARB THE RIGHT WAY If you want to cut carbs, our nutrition experts can show you how to do it in a balanced way. Find carb-smart recipes, fill-you-up meal plans and tips on which are the best carbs to keep eating and why. 3 VEGGIE GARDENING FOR NEWBIES Would you love to garden but just don’t know where to start? Grow your green thumb with us! Get our step-by-steps for how to plan your plot, learn about the most low-maintenance veggies to grow and more. YOU ASKED US Julia Westbrook Associate Nutrition Editor What’s one simple way to improve my…

17 min
say cheese!

COOKING WITH KIDS Flower Power Tying the large leaves that grow around cauliflower heads together prevents flowers from budding, producing the dense white florets. Cauliflower Grilled Cheese ACTIVE: 30 min TOTAL: 50 min Use the oil from a jar of sun-dried tomatoes to coat the florets with flavor, while the chopped bits add color and bursts of umami. Don’t have a panini maker? Cook the sandwiches in a skillet over medium heat. Place another skillet on top, weighted down with four 15-ounce cans, to press them. 6 cups cauliflower florets (1-inch)2 tablespoons oil from a jar of sun-dried tomatoes½ teaspoon kosher salt¼ teaspoon ground pepper1¼ cups shredded sharp Cheddar cheese1 teaspoon dried oregano2 tablespoons butter, softened8 slices whole-wheat sourdough bread8 teaspoons chopped sun-dried tomatoes 1. Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking…

2 min
california’s new cult spice

On a misty morning, towering plants laden with fire-engine-red Espelette peppers—the culinary pride of the Basque region of France—stand in rows among the mountains, ready for harvest. Prized for a beguilingly complex, smoky-but-sweet heat, the spice made from these ground and dried peppers, called piment d’Espelette, was once a hard-to-find, import-only chef’s secret. But this scene isn’t set in the rolling hills of southwestern France—it’s in northern California’s Mendocino County. The famous pepper flourishes here and has a hint of Golden State terroir—slightly fruitier and brighter than its European cousin. Like these peppers, the man growing them is also a transplant. Ignacio “Nacho” Flores grew up working on his family’s corn farm in Michoacán, Mexico, before heading to California in search of work—first tending grapes in the Napa Valley and eventually…

2 min
elevated ski resort fare

Taco Beast Steamboat Ski Resort, Colorado Yes, they’ve put a taco truck on a mountain—snowcat treads and everything—serving up elevated street food, Colorado-style. Think locally sourced elk chorizo tacos, and the Tres Hermanas tacos, made with roasted winter squash, black beans and corn topped with cabbage, pickled red onion, cilantro and queso fresco. Taco Beast is the perfect midday recharge before heading back out on the slopes. $5 per taco; Rock Creek Lodge Mammoth Lakes, California Chef Jan Huffstutler’s homemade pasta is worth the 2-mile trek (you can snowshoe, cross-country ski or get snowmobiled in) through the woods to get to this backcountry cross-country ski lodge. Dishes you’ll find on the four-course prix-fixe menu include butternut squash ravioli with sage butter, and salmon en croûte with lobster sauce. Meals are served family-style on three…

2 min
reduce, reuse, regrow

Want to regrow your celery? Follow the same directions for sprouting lettuce here. ROMAINE LETTUCE Place the base of the head in a small dish of water, leaf-end up. Change the water daily. After a week, you should see small leaves growing out of the top. Trim—and eat—the growth and repeat several times until roots form, about 3 weeks. Then plant the lettuce, covering the roots and a couple inches of the base, in a pot or directly into the ground. Rather than harvest the whole head at once, pick leaves as you want to eat them, leaving about half of the existing leaves to encourage more growth. ONION Place the root end in a shallow bowl with enough water to just cover the roots. Change the water daily. You should see some…