Staff Picks from the March/April Issue of EatingWell

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By Wendy Ruopp, March 5, 2014 – 12:00pm


Staff Picks from the March/April Issue of EatingWell

We’ve put together another delicious issue of EatingWell magazine—our March/April 2014 issue is packed with 46 new recipes that use the best ingredients of early spring. Take, for example, our cover models: colorful radishes. Who knew radishes could be so versatile? You can roast them, slice them thin for gorgeous tea sandwiches (pictured) and blend them into a creamy soup. There’s a feature story on grass-fed beef that includes recipes by meat master Bruce Aidells that you won’t want to miss: Rib-Eye Steaks with Piquillo Pepper Sauce! Flat-Iron Steak Salad with Mustard-Anchovy Dressing! The office smelled amazing when the Test Kitchen was cooking these beef recipes. Here are a few more staff favorites:

Tofu Stroganoff
Tofu Stroganoff: A Vegetarian Delight
Tofu Stroganoff rocked my world. It reminded me of the beef stroganoff that my mom used to make and as a vegetarian I haven’t enjoyed those flavors for years. It’s such a whole new way to make tofu that I’ll be definitely be using again—and again. —Lisa D’Agrosa, Associate Nutrition Editor

Honey-Mustard Tofu Tenders
Honey-Mustard Tofu Tenders: Quick Family-Friendly
I loved the Honey-Mustard Tofu Tenders, especially the dipping sauce. They were quick and easy and a big hit with everyone in my family (including a very picky 3-year old!). —Sarah Hoff, Web Producer Digital Marketing

Red Cabbage Salad with Blue Cheese  Maple-Glazed Walnuts
Red Cabbage Salad with Blue Cheese Maple-Glazed Walnuts:
A Fresh Take on Slaw

I loved the diversity of all the cabbage recipes. People sometimes think of cabbage as frumpy, but these dishes really highlighted how elegant cabbage can be. The hearty red cabbage salad was my favorite. A bit of blue cheese in both the dressing and the salad really puts it over the top and goes so well with the sweet walnuts. —Gretel H. Schueller, News Editor /

Homemade Yogurt
Homemade Yogurt: Healthier Customizable
I am a huge fan of the homemade yogurt recipe and will be adding it to my weekly cooking list. It’s great to know that you can easily make your own yogurt and be confident in knowing exactly what goes into it, to help control added sugars. —Jennifer Brown, Manager of Production Custom Publishing

Raspberry Overnight Muesli
Raspberry Overnight Muesli: An Easy Protein-Packed Breakfast
Breakfast is my favorite meal of the day—even though I usually (OK, always) eat the same thing: whole-grain cereal with milk. But I loved the Raspberry Overnight Muesli—it’s just as quick as pouring milk over cereal but keeps me going a lot longer. It’s also travel-friendly, which makes it perfect for rushed mornings. The raspberries were an added bonus! —Lindsay Westley, Content Producer

Southwest Quinoa Cakes
Muffin-Tin Magic: Southwest Quinoa Cakes
These little protein-packed pucks are every busy mother’s dream—I’ve made them twice in two weeks. They require extremely little chopping (a few scallions), just measuring and mixing together a few no-prep ingredients with easily prepared quinoa and voilà! A cute, perfectly portioned dinner that’s delish with avocado, the super-fast salsa in the recipe or store-bought salsa and a side of veggies. Both my kids gobbled them up. And if you are fortunate enough to have leftovers, freeze them for another meal. —Michelle Edelbaum, Digital Director

Mini Rum-Raisin Bread Puddings
Mini Rum-Raisin Bread Puddings: More Muffin-Tin Versatility
Imagine breakfast, dinner and dessert recipes all made in a muffin tin. Bread pudding is such a favorite of mine that sometimes I have a little trouble with portion control. The Mini Rum-Raisin Bread Puddings are just the ticket: scrumptious and just the right size! —Anne Treadwell, Research Editor

What recipes in the March/April issue are you looking forward to trying? Tell us what you think below.

Wendy Ruopp, Food Blog, Budget meals, Dessert, Dinner, Family meals, Quick meals, Vegetarian, What’s in season

Wendy Ruopp

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