EatingWell September - October 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
my heroes

Years ago I edited a story for EatingWell about Dan O’Brien, a South Dakota rancher who had forsaken cows in favor of bison, to help restore nutrients to his land. He decided to raise them entirely on grass to produce a healthier, tastier meat. It was my first taste of crafting a story about a food hero, someone who was bucking the system to produce food in a better way. I was hooked. It certainly wasn’t the first such feature for EatingWell. We’ve been telling these stories about innovators, creative problem solvers and visionaries since we got started back in 1990. And while we always give plenty of pages and lots of delicious effort to our recipes, tips and techniques, it’s our devotion to writing about where our food comes from…

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1 min
chatter

WHAT’S TRENDING EATINGWELL.COM 1 APPLE TREATS Make your orchard haul even sweeter with our dessert recipes for pies, cupcakes and more. EatingWell.com/AppleTreats 2 SNACK ATTACK Get fresh, fun ideas for kids’ snacks. Mango fruit leather, anyone? EatingWell.com/HealthySnacks 3 ITALIAN TONIGHT Cook up a taste of Italy with our healthy lasagna or eggplant Parmesan. Mangia! Mangia!EatingWell.com/ItalianCooking FOLLOW NOW Fall is for sheep and wool festivals. None in your local area? Flock to these shepherds on Instagram: @herdyshepherd1 James Rebanks farms Herdwick sheep in the English Lake District and wrote a bestselling memoir about it. Cozy up to The Shepherd’s Life with a steaming cup of tea. @bcbshepherdess Redecorating? Californiabased shepherdess Brittany Cole Bush sells hides @shepherdesshides from ecologically minded farms. (Kaos Sheep Outfit hides pictured.) @wingandaprayerfarm Knitters can source a rainbow of colors from southern Vermont fiber farmer Tammy White, who raises goats, sheep and alpacas…

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2 min
take a dip

BE SALMON SMART There are plenty of wild and farmed salmon that are rated Best Choice and Good Alternative by Monterey Bay Aquarium’s Seafood Watch program. Download the app for the most up-to-date information. Salmon & Fall Vegetables with Bagna Cauda ACTIVE: 40 min TOTAL: 40 min A platter full of salmon and roasted and raw vegetables alongside a piquant dip lets everyone choose their own dining adventure. 1 pound fingerling potatoes, halved if large, and/or sweet potato,cut into ½ -inch-thick wedges 1 bunch broccolini, trimmed 1 tablespoon extra-virgin olive oil ½ teaspoon salt, divided 1 pound salmon (see Tip, below) 1 small fennel bulb, cut into . -inchthick wedges, fronds reserved 2 medium heads Belgian endive, leaves separated ½ small head radicchio, cut into ½ -inch-thick wedges BAGNA CAUDA ⅓ cup extra-virgin olive oil 2 cloves garlic, very thinly sliced 8 anchovy fillets 2 tablespoons sherry vinegar 1 tablespoon…

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2 min
30-minute solution

Steak & Pepper Tartines with Arugula Salad ACTIVE: 30 min TOTAL: 30 min Crack open an oatmeal stout to serve alongside these knife-and-fork sandwiches. 5 tablespoons extra-virgin olive oil, divided 3 cups presliced fresh bell pepper-andonion mix (10 ounces) 2 teaspoons white-wine vinegar plus 2 tablespoons, divided 1 pound shaved sandwich steak ¾ teaspoon ground pepper, divided, plus more to taste ¼ teaspoon salt, divided ½ cup shredded Gruyère or provolone cheese 8 cups baby arugula (5 ounces) 4 slices crusty whole-wheat bread (½ inch thick), lightly toasted 8 teaspoons prepared horseradish aioli or horseradish sauce (see Tip, below) 1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add peppers and onions and cook, stirring often, until softened and starting to brown in spots, 5 to 7 minutes. Stir in 2 teaspoons vinegar. Transfer the vegetables to a bowl. 2. Add…

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3 min
eat more veg !

Sautéed Carrots with Gomasio ACTIVE: 20 min TOTAL: 20 min Classic gomasio is a blend of toasted sesame seeds and salt, but it also comes flavored with seaweed and garlic. Find it in the natural-foods section or Asian-food section at large supermarkets or at Asian markets. Or substitute 2 tablespoons toasted sesame seeds and ¼ teaspoon salt. 1½ pounds baby carrots (about ½-inch diameter) 2 tablespoons toasted (dark) sesame oil, divided ¼ cup cider vinegar 1 tablespoon pure maple syrup ¼ teaspoon salt 2 tablespoons gomasio 1. If necessary, cut carrots into pieces no larger than ½ inch thick. Heat 1 tablespoon oil in a large skillet over mediumhigh heat. Add the carrots, cover and cook, stirring occasionally, until slightly tender, 5 to 7 minutes. 2. Meanwhile, whisk the remaining 1 tablespoon oil, vinegar, syrup and salt in a small…

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2 min
global eats

Chicken Fesenjan ACTIVE: 30 min TOTAL: 50 min Laced with tangy-sweet pomegranate molasses and fragrant spices, this Persian stew is traditionally prepared for festive occasions. It can be made with chicken or lamb and always includes plenty of ground walnuts. 1 ½ cups walnut halves, toasted 6 large skinless, bone-in chicken thighs (2½ -3 pounds) 3/4 teaspoon salt, divided ¼ teaspoon ground pepper 1 tablespoon extra-virgin olive oil 1 large onion, sliced ¼ cup water ¼ teaspoon ground cinnamon ¼ teaspoon saffron ⅛ teaspoon ground cardamom 1 cup low-sodium chicken broth ⅓ cup pomegranate molasses(see Tip, below) 2 tablespoons honey 1 tablespoon lemon juice Pomegranate seeds & chopped fresh parsley for garnish 1. Pulse walnuts in a food processor until coarsely ground. 2. Sprinkle chicken with . teaspoon salt and pepper. Heat oil in a large pot over mediumhigh heat. Add the chicken and cook until browned, 4 to…

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