EatingWell July - Aug 2017

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.

Country:
United States
Language:
English
Publisher:
Meredith Operations Corporation
Frequency:
Bimonthly
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10 Issues

in this issue

2 min
lakeside summer

My recipe for summer: equal parts casual get-togethers and hours in the water—pool, beach, river, lake, it doesn’t matter. It started when I was a kid. Just before July 4th, my family, along with two poodles, coolers, tennis rackets, fishing gear and cases of beer, piled into one Volvo station wagon. Extended family and friends all convened on the same stretch of Lake Champlain in Vermont. Boisterous evening feasts followed waterlogged days in the sun. This issue, we deliver on both of my key ingredients—parties and water. First the parties: this issue is chock-full of ideas to fuel your fun. I love a lobster feast for a crowd—it seems over the top, but is easy to execute (see page 68). Star chef Yotam Otto lenghi shares savory, flavor-bomb recipes for fruit…

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2 min
chatter

WHAT’S TRENDINGEATINGWELL.COM 1HASSELBACK EVERYTHING Slice into this trend with hasselbacked avocados, eggplant, tomatoes and more. EatingWell.com/ Hasselback 2MIX UP MARGARITAS Cool off with our refreshing (and low-sugar) summer sips. Must try: push-pop margs! EatingWell.com/ Margaritas 3EAT MORE FRUITS & VEG Join in on our 30-day August challenge and eat well every day. EatingWell.com/ EatMoreFruitVeg EDITORS’ PICKS Letters to a Young Farmerby Stone Barns Center for Food & Agriculture Leaders of the food world, such as farmer Joel Salatin, animal-science professor Temple Grandin and chef Dan Barber, share wisdom for farmers—and eaters. A reminder to support those who are brave enough to nourish us. — Julia Westbrook, Associate Nutrition Editor Notes on a Bananaby David Leite Step back to the ’60s— Julia Child’s on TV—and into Leite’s Portuguese- Catholic family home. Though the James Beard Award- winning…

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1 min
s’moregasbord!

Summer S’Mores Smash-Up Think outside the graham cracker box! Put out a variety of crisp cookies, fresh fruits, gooey spreads and candy. (Don’t forget the marshmallows!) Build a fire and see what tasty treats your friends and family come up with. Crunchy Things ▪ ALMOND, COCONUT, GINGER OR LEMON THINS ▪ CHOCOLATE WAFERS ▪ GRAHAM CRACKERS (REGULAR OR GLUTEN-FREE) Recipes at eatingwell.com/webextra Fruity Things ▪ BANANA SLICES ▪ PEACH SLICES ▪ QUARTERED PINEAPPLE RINGS ▪ RASPBERRIES ▪ STRAWBERRY SLICES Gooey Things ▪ APRICOT JAM ▪ CANDY BARS (SUCH AS DARK CHOCOLATE OR MOUNDS) ▪ CHOCOLATE-HAZELNUT SPREAD ▪ LEMON CURD ▪ NATURAL PEANUT BUTTER May We Suggest Whatever you’re baking, Enjoy Life Mini Chips are the perfect chocolatey complement. Add them to your brownie batter. Sprinkle them on top of your cupcakes. You even have permission to eat them straight from the bag. After all, they’re free from gluten, GMOs and…

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2 min
salad

HOME FRY Compared to a typical restaurant fried chicken salad, you’ll save over 300 calories just by pan-searing the chicken and crafting a skinnier creamy dressing. Fried Chicken Salad with Buttermilk Dressing ACTIVE: 45 min TOTAL: 45 min A blend of whole-wheat panko and fine cornmeal gives the chicken the perfect amount of crunch even though it’s not deep fried. 1 1/2 cups buttermilk, divided 1 1/4 teaspoons garlic powder, divided 1 1/4 teaspoons ground pepper, divided 3/4 teaspoon salt, divided 1 pound chicken tenders, halved crosswise 3/4 cup mayonnaise 3 tablespoon s chopped fresh chives and/or dill . cup whole-wheat panko breadcrumbs ? cup fine cornmeal . cup peanut oil 2 heads butter lettuce, trimmed 2 medium tomatoes, each cut into 8 wedges 1. cups fresh corn kernels (from 2 large ears) 1. Combine 1 cup buttermilk, 1 teaspoon each garlic powder and pepper and .…

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1 min
meatless monday

THE WHOLE PACKAGE In a recipe as simple as this, using the tastiest possible ingredients is key. That’s why we opt for the richer flavor of whole-milk ricotta over part-skim. Two-Cheese Fusilli with Marinated Tomatoes ACTIVE: 35 min TOTAL: 35 min Pair with a big green salad and a bottle of chilled rosé for a summer meal on the deck. 4 cups chopped tomatoes (1½ pounds) 2 tablespoons red-wine vinegar 2 cloves garlic, minced ½ teaspoon salt 8 ounc es whole-wheat fusilli 1 cup finely diced fontina cheese ½ cup whole-milk ricotta cheese (see Tip, above), at room temperature 2 tablespoons plus 2 teaspoons extravirgin olive oil ¼ cup thinly sliced fresh basil Freshly ground pepper to taste 1. Put a large pot of water on to boil. 2. Combine tomatoes, vinegar, garlic and salt in a large bowl. Set aside to marinate. 3. Cook pasta according…

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1 min
5 ingredients

Honey-Paprika-Glazed Steak & Onions ACTIVE: 30 min TOTAL: 30 min EQUIPMENT: Metal skewers We love the flavor of grilled onions with the steak but skewer up any veggies in your fridge begging to be cooked—zucchini, cherry tomatoes and eggplant are all good choices. Just adjust the cooking time as necessary. 2 tablespoons honey 1 teaspoon smoked paprika 1-1¼ pounds skirt steak (see Tip, below), trimmed 2 medium red onions, sliced into ½ -inchthick rings Fresh parsley for garnish 1. Preheat grill to medium-high. 2. Microwave honey in a small bowl on High for 10 seconds. Stir in paprika, 1 table spoon extra-virgin olive oil, . teaspoon kosher salt and . teaspoon pepper. Brush on both sides of steak. Thread onion slices onto skewers. Brush the onions with 2 table spoons extra-virgin olive oil and sprinkle with pepper to…

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