EatingWell April 2020

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
eat the rainbow

This April color-themed edition of EatingWell has six different covers, each loaded with produce in one hue (above). You ended up, by chance, with one of them. My opinion: our art team, along with photographer Maren Caruso, nailed it! Over the years, we’ve made plenty of covers that show off fruits and vegetables. At their best, they get you inspired about eating the good stuff. But, truth is, you probably don’t need a ton of help in that department. You’re as into fruits and veggies as we are. When we ask what you think of our stories, you consistently rank ones that focus on ingredients like pumpkins, potatoes or cauliflower as your favorites. (Find out about joining our feedback panel to share your thoughts about our stories at The traffic…

2 min
what’s trending on

1 Rainbow Recipes We’re all about coloring your plate every day of the week, starting with this Eat-the-Rainbow Chopped Salad with Basil & Mozzarella (right). Lots more at: 2 30-Day Sustainable Eating Challenge To celebrate Earth Day (April 22), try our daily tips to eat greener and cut down on food waste. 3 Easy Easter Sides Balsamic Roasted Carrots. Garlic-Parmesan Asparagus. We could keep going, but why not hop on over to our website yourself? GOOD-LIFE GURUS Brighten up your feed this month by following these colorful Instagrammers. @rainbowplantlife For produce inspiration and pretty presentation ideas (like this berry tray), visit vegan blogger Nisha Vora’s feed. You’ll be sure to find great recipes to cook for dinner too. Think Turmeric Chickpea Curry, Green Goddess Pesto Pasta and Za’atar White Bean Stuffed Sweet Potatoes. @saltyseattle The next time your…

7 min
a pan & a plan

Lemon & Fennel Poached Salmon ACTIVE: 15 min TOTAL: 35 min Poaching salmon in an aromatic broth infuses it with flavor while keeping it moist. Cook it with the skin on and keep the simmer gentle to ensure the fish stays intact. 1 medium bulb fennel with fronds (about 1 pound), trimmed and thinly sliced, fronds reserved for garnish½ cup dry white wine1 lemon, thinly sliced, plus wedges for garnish1 clove garlic, thinly sliced1 tablespoon coriander seeds1 tablespoon fennel seeds1¼ pounds salmon fillet, skin-on, cut into 4 portions4 cups water1 teaspoon salt, divided½ teaspoon ground pepper, divided1 tablespoon unsalted butter, cut into 4 pieces 1. Combine sliced fennel, wine, lemon slices, garlic, coriander seeds and fennel seeds in a large high-sided skillet or large pot. Place salmon, skin-side up, on top. Add water, ½…

2 min
riff it

Sheet-Pan Steak Fajitas ACTIVE: 30 min TOTAL: 45 min Preheat sheet pans to sizzle meat and vegetables just like in a skillet, but with a whole lot more hands-off time. 2 tablespoons extra-virgin olive oil1 teaspoon chili powder1 teaspoon garlic powder½ teaspoon ground cumin¼ teaspoon salt1 pound flank steak, trimmed4 cups sliced onions2 cups sliced bell peppers2 cups sliced poblano peppers8 6-inch corn tortillas, warmed½ cup guacamoleLime wedges for servingCilantro for garnish 1. Position racks in upper and lower thirds of oven and place a large rimmed baking sheet on each; preheat to 500°F. 2. Combine oil, chili powder, garlic powder, cumin and salt in a large bowl. Rub steak with half of the spice mixture. Add onions, bell peppers and poblanos to the bowl and toss to coat. Carefully place the steak on the…

3 min
one potato, two potato, three potato, score!

1. Cheesy Potato Skins ACTIVE: 40 min TOTAL: 40 min Serve these savory bites as a side or cut into 1-inch pieces and serve as an appetizer. Refrigerate or freeze the potato flesh to make mashed potatoes another night. Prick 4 large russet potatoes (about 3 lbs.) several times with a fork. Place on a microwave-safe plate and microwave on High for 5 minutes. Carefully flip the potatoes and continue microwaving until soft, 8 to 10 minutes more. Meanwhile, preheat broiler to high. Line a large rimmed baking sheet with foil. Cut the potatoes in half lengthwise and, leaving a ¼-inch border, scoop out the insides (reserve for another use). Brush both sides of the potato skins with 2 Tbsp. extra-virgin olive oil and sprinkle with ½ tsp. salt and ¼ tsp. ground…

1 min
use it up

Crispy Ham & Pea Shoot Salad ACTIVE: 25 min TOTAL: 25 min Turn leftover ham into a crouton-esque topping with a quick sear in a hot pan. 4 tablespoons extra-virgin olive oil, divided4 ounces diced ham (scant 1 cup)1 tablespoon whole-grain mustard5 tablespoons cider vinegar, divided1 cup peas, fresh or frozen¼ teaspoon ground pepper1 tablespoon chopped fresh tarragon4 cups baby arugula3 cups pea shoots (see Tip)½ cup toasted unsalted sunflower seeds 1. Heat 1 tablespoon oil in a medium skillet over medium-low heat. Add ham and cook, stirring occasionally, until crispy, 8 to 10 minutes. Using a slotted spoon, transfer the ham to a plate. 2. Add mustard to the pan and scrape up any browned bits. Stir in 4 tablespoons vinegar and the remaining 3 tablespoons oil. Add peas and pepper; cook, stirring occasionally,…