EatingWell May - June 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.

United States
Meredith Operations Corporation
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10 Issues

in this issue

2 min
editor's letter

I Vegetables! If you’ve read EatingWell for a while, you know this: I want you to be as excited about eating vegetables as I am! I want your picky husband or wife or kids to eat more vegetables too. Chances are, many of you are right there with me, total vegetable fanatics. cited This issue marks our second annual Eat More Veg! challenge (page 54). This year we’ve teamed up with Recipe for Success, a nonprofit dedicated to ending childhood obesity. When I first spoke with their founder and president, Gracie Cavnar, I immediately wanted E atingWell to get involved. Gracie is a bundle of optimism, with a dash of Pied Piper. During our first chat, Gracie told me how she had become outraged about the junk food in the vending machines…

2 min

WHAT’S TRENDINGEATINGWELL.COM 1 CHEERS TO BRUNCH Raise a Bellini to Banana Bread French Toast and more lighter takes on brunch classics. 2SPIRALIZED EVERYTHING It’s fun to eat more veg with our tasty spiralized recipes, such as Shrimp Piccata with Zucchini Noodles. 3 SALAD A DAY Step up your salad game with fresh ideas, from Mediterranean Cucumber Salad to 8-Layer Taco Salad. THE BIG QUESTION How do you cook your favorite vegetable? “Aubergine, halved, roasted with olive oil for 30 mins. Top with goat cheese, garlic, rosemary and tomatoes. Roast 15 minutes more.” Pauline Mullens “Okra pan-fried with Indian spices (cumin seeds, salt and red chile pepper). Very simple and tasty.” Madhavi Prasad “I spiralize daikon radishes into noodles for pho, pad Thai and dan dan noodle dishes. The noodles soak up flavor like a sponge.” Brianna Camarda “Spinach sautéed with coconut oil,…

2 min
get twisted

We love to reinterpret the classics in the Test Kitchen. Turn the page to see how we make taco night Meatless Monday by stuffing tortillas with tangy roasted cauliflower. Then we tear down walls and give pita chips a nacho-like treatment with Middle Eastern flavors(see page 30). Thought breakfast sandwiches were always savory? See how we twist that idea on its head on page 37. MEAT LESS MONDAY CAULIFLOWER CONSERVATION Trade in a pound of ground beef for cauliflower in your tacos and save about 1,800 gallons of water, per estimates from UNESCO-IHE, an international waterresearch institution in the Netherlands. Chipotle-Lime Cauliflower Tacos ACTIVE: 20 min TOTAL: 40 min Before roasting, we toss cauliflower with a smokytangy sauce made with lime juice and chipotles in adobo sauce for crowd-pleasing results. ¼ cup lime juice (from about 2…

2 min
30 - minute solution

How We Go Fast Prep School Let someone else prep your collards—grab a bag of prechopped ones in the produce section. Double Down Steaming corn right on top of the collards saves time and dirties fewer pots. Blackberry BBQ Pork Chops with Collards & Corn ACTIVE: 30 min TOTAL: 30 min Mashing blackberries with some pantry staples yields a finger-licking-good barbecue sauce for juicy pork chops 1 tablespoon grapes eed or canola oil plus 2 teaspoons, divided 2 slices bacon, chopped 1 pound prechopped collard greens or kale (about 14 cups), tough stems removed ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 4 medium ears corn, husked and cut in half 1 tablespoon honey 2 teaspoons ketchup 1 teaspoon garlic powder 1 teaspoon cider vinegar 1 teaspoon finely grated fresh ginger ⅔ cup fresh blackberries 4 boneless pork loin chops, 1-1. inches thick (1-1. pounds) 1. Position rack in upper…

2 min
book club

Chicken & Sun-Dried Tomato Orzo ACTIVE: 30 min TOTAL: 30 min Artichokes, sun-dried tomatoes and Pecorino Romano cheese pack a flavorful punch in this rustic Italian-inspired dish. 8 ounces whole-wheat orzo 1 cup water ½ cup chopped sun-dried tomatoes (not packed in oil), divided 1 plum tomato, diced 1 clove garlic, peeled 3 teaspoons chopped fresh marjoram, divided 1 tablespoon red-wine vinegar 2 teaspoons extra-virgin olive oil plus 1 tablespoon, divided 4 boneless, skinless chicken breasts, trimmed (1-1¼ pounds) ¼ teaspoon salt ¼ teaspoon ground pepper 1 9-ounce package frozen artichoke hearts, thawed ½ cup shredded Pecorino Romano cheese, divided 1. Cook orzo according to package directions. Drain and rinse. 2. Meanwhile, place 1 cup water, . cup sundried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain. 3. Season chicken with salt and pepper. Heat…

1 min
no - cook

Antipasto Salad ACTIVE: 30 min TOTAL: 30 min It’s easy to turn the ingredients of the quintessential antipasto platter into a great big salad with the addition of leafy greens and other vegetables. ¼ cup extra-virgin olive oil 3 tablespoons red-wine vinegar ½ teaspoon dried oregano ½ teaspoon ground pepper 6 cups torn escarole 2 cups torn radicchio 1 pint cherry tomatoes, halved 1 15-ounce can no-salt-added chickpeas, rinsed ½ English cucumber, halved and sliced 1 cup slivered fennel ¾ cup diced fresh mozzarella (4 ounces) ½ cup chopped marinated artichoke hearts ½ cup sliced pepperoncini ½ cup halved and sliced radishes ½ cup sliced salami (2 ounces) ¼ cup sliced ripe black olives Whisk oil, vinegar, oregano and pepper in a large bowl. Add escarole, radicchio, tomatoes, chickpeas, cucumber, fennel, mozzarella, artichoke hearts, pepperoncini, radishes, salami and olives. Toss to coat. SERVES 5: about 3 cups each CAL 324 /…