Green Bean Salad with Cherry Tomatoes and Toasted Hazelnuts
A colorful summer salad that makes delicious use of a late summer bumper crop of beans and cherry tomatoes.
Ginger Scented Carrot Soup
Easy, delicious and filling!
Warm Salmon Salad with Crispy Potatoes
In a kind of updated homage to Swiss rosti, this light salad combines things we love: a bed of crispy potatoes, some delicious fish, flavorful greens and a perk-you-up dressing.
Smoked Trout Hash with Mustard Greens
We’ve combined assertive mustard greens, smoky trout and crisped potatoes in this interpretation of a hash. If you prefer a milder green, substitute mature spinach or chard. Make it a Meal: Lay a poached egg on top and serve with sliced tomatoes and cracked pepper.
Honey-Soy Broiled Salmon
A sweet, tangy and salty mixture of soy sauce, rice vinegar and honey does double-duty as marinade and sauce. Toasted sesame seeds provide a nutty and attractive accent. Make it a meal: Serve with brown rice and sautéed red peppers and zucchini slices.
Curried Squash & Chicken Soup
Red Thai curry paste adds heat and depth of flavor to this simple soup. If you like, omit the chicken and spinach to make an even simpler first-course soup.
Asian Green Bean Stir-Fry
Pungent and savory black bean-garlic sauce is the secret ingredient in this ultra-quick stir-fry.
Grilled Tomatillo Salsa
Tomatillos are delicious raw, but they take on a sweet, smoky flavor when cooked on the grill. This quick salsa makes a great topping for grilled meats and fish and it’s excellent with eggs and corn tortillas. If you like, add some diced avocado just before serving.
Garlic-Chile Flank Steak
Serve this great-tasting, tender steak as part of a taco party or with a mixed green salad and sliced avocados.
Chunky Peach Popsicles
Make sure to reserve a portion of the peaches as you puree the mixture so the pops will be packed with icy cold, chunky bits of fruit. For a grown-up twist, try adding 1 to 2 teaspoons finely chopped fresh mint, lemon verbena or basil.
Vermont Cheddar Mashed Yukon Golds
Extra-sharp Cheddar and buttermilk add a tangy punch to these mashed potatoes. And, yes, we may be a bit biased, but we prefer Vermont Cheddar cheese.
Green Beans with Caramelized Red Onions
For an attractive presentation, trim the stem ends of the beans, leaving the pointed ends intact. Most fresh beans today do not require stringing, as the fibrous string has been bred out of them.
Sauteed Green Beans & Cherry Tomatoes
Here’s a simple saute that is well suited for a special meal and versatile enough for your everyday repertoire.
Fennel with Preserved Lemon Salad
Crunchy and refreshing, this can be eaten as a salad or tucked in a sandwich. Use a mandolin slicer for paper thin slices of fennel for best results.
Salt & Pepper Sirloin
A simple grilled steak topped with tangy tomatillo salsa is a favorite of EatingWell’s Food Editor, Jim Romanoff. Instead of serving a slab of steak, he likes to slice it and fan it on the plates. Not only is it more attractive this way, it is easier to control portion sizes.
Celery, Walnut, and Date Salad with Pecorino
Something totally different to do with celery! This is a scrumptious combination that can be addictive.
Spinach, Avocado & Mango Salad
Reader Jennifer Sanders contributed this salad, which offers a wealth of color and texture, as well as antioxidants.
Grilled Corn with Chipotle-Lime Butter
Make a large batch of this zesty, spicy butter, freeze it in small portions and use while corn is in season.
Scrambled Eggs with Smoked Salmon
Smoked salmon has such a rich and salty flavor that a little bit goes a long way in this sophisticated take on scrambled eggs. Consider a slice of hearty German rye bread with a schmear of Neufchâtel cheese to accompany this savory dish.
Mixed Greens with Grapes & Feta
Contrasting sweet grapes with savory feta cheese and crisp, colorful greens, this salad makes an elegant first course.
Curried Tofu Salad
This vegetarian nod to the classic curried chicken salad is perfect for spreading on toasted whole-wheat bread or scooping onto a pile of crispy salad greens for lunch.
Roasted Baby Bok Choy
A quick trip to a hot oven, combined with a drizzle of lemony dressing, brings bok choy to the table in no time at all.
Green Beans with Bacon & Hazelnuts
The toasted smoky flavors in this fast saute make it a warm addition to any winter meal.
Sauteed Spinach with Red Onion, Bacon & Blue Cheese
Bacon and blue cheese transform spinach into a stellar side. Popeye would be jealous.
Broccoli Salad with Creamy Feta Dressing
Finely chopped raw broccoli is tender and mild–here it’s tossed with a creamy dressing, meaty chickpeas and sweet bell pepper.
Roasted Corn with Basil-Shallot Vinaigrette
A simple combination – roasted corn with a basil vinaigrette – has a fresh flavor that is pure summer.
Sesame Snap Peas with Carrots & Peppers
The colorful combination and Asian-inspired flavors make this side dish a pleasure to whip up for a weeknight dinner.
Honey-Mustard Vinaigrette
Here is a great, all-purpose salad dressing. The pleasing pungency of Dijon mustard makes it a good match for slightly bitter greens, such as escarole, chicory, radicchio or Belgian endive. It also makes an irresistible dipping sauce for crunchy vegetables (especially fennel) and crusty whole-wheat bread.
Greens with Parmesan Vinaigrette
Make a simple vinaigrette more interesting with freshly grated Parmesan.
Creamy Garlic Dressing
Enriched with low-fat buttermilk and reduced-fat mayonnaise, this thick, garlicky dressing makes a sumptuous topping for potato, pasta or romaine salads.
Moroccan-Rubbed Grilled Steak & Sweet Potatoes
A Moroccan-inspired spice rub coats the steaks and is tossed with the sweet potatoes as well. The foil-packet cooking method for the sweet potatoes yields excellent results (and fewer dishes). Make it a Meal: Sautéed greens, such as arugula, kale or spinach, and a glass of Zinfandel round out the meal.
Crushed Red Potatoes with Buttermilk
This simple preparation makes a smashing and virtually labor-free alternative to traditional mashed potatoes.
Sugar-Free Chocolate Sauce
An easy recipe for chocolate lovers!
Chimichurri Sauce
Chimichurri sauce is a tangy herbal accompaniment that can liven up any meat or poultry dish.
Smoked Salmon Tartare
Smoked salmon gets an added crunch when served on radish slices.
Crunchy Bok Choy Slaw
A versatile side dish to go with grilled meats or poultry. Crispy, crunchy and thoroughly delicious.
Watermelon Salsa
Sweet, savory and crunchy salsa accompanies grilled pork or chicken rather nicely. Try it with tortilla chips as a refreshing alternative to a tomato salsa.
Cucumber Salad
Sliced cucumbers tossed with rice-wine vinegar make for a refreshing and simple summer salad.
Wake-Up Smoothie
With a stash of berries in your freezer, you can jump-start your day with this nutritious, tasty smoothie in just minutes. It provides vitamin C, fiber, potassium and soy protein.
Avocado-Corn Salsa
A fresh salsa of avocado and corn is great with simple sautéed fish or just about anything Mexican-inspired—huevos rancheros, a quick quesadilla or atop rice and beans.
Cilantro-Lime Vinaigrette
Orange juice and cilantro yield a tangy dressing that you’ll want to have on hand.
Coffee Rub
Coffee can be used as a great way to start your day…or end it, at the grill. The dark and toasty undertones from the coffee in this dry rub pair well with dark meats. Any freshly ground coffee beans will work; choose dark roast for the biggest coffee flavor or a lighter roast if you’re looking for something a little more subtle. Use on: Chicken thighs, duck, beef, lamb
Aromatic Rice Pudding
Store-bought rice pudding gets a boost from some simple stir-ins.
Steak & Purple-Potato Salad
This colorful salad inspired by salpicón, a favorite dish in Chile, is hearty enough to be a main course any night of the week. Serve it on a bed of mixed greens. We’ve changed the flavors somewhat so the ingredients are easily found here.
Grilled Steak with Fresh Corn Salad
Prepare the ingredients for this easy salad before you head to the grill with the steak. That way, you can mix together the corn salad and serve it at once, while the taste is still bright and summery.
Spicy Cranberry Chutney
What could be better with a simple roast or grilled vegetables than a spicy fruit chutney? Nothing, except knowing it was a gift from someone you cherish. Consider including a decorative serving spoon, tied to the side of the jar with raffia.
Roasted Beet, Walnut, Gorgonzola and Arugula Salad
A delicious blend of beautiful ingredients!
Goat Cheese Pesto
The taste of soft goat cheese is more present in this California version of pesto than Parmigiano-Reggiano is in a basil pesto. Consider it a multidimensional recipe: dip, sauce and spread.
Mediterranean White Bean Salad
This pretty salad is easy to prepare and can be a light meal topped with crumbled feta, served on a bed of greens and toasted baguette on the side.
Bistro Beef Tenderloin
Tenderloin is the most luxurious cut of beef. Although it’s a fantastic dinner-party dish, leftovers the next day are pure heaven. Trim off any visible silver skin, the translucent, tough membrane lying along the outside curve of the tenderloin.