Recipes from the September/October 2014 Issue of EatingWell

Experience Italy's fresh and stunning cuisine with EatingWell's best recipes from the September/October 2014 issue. Try our beautifully simple, authentic pasta recipes, discover new ideas for mushrooms and learn how to make quick and delicious weeknight meals using a sheet pan. Plus, get tips from the <em>EatingWell</em> Test Kitchen on how to lighten up creamy chowder. <strong><a href="">Download a FREE Pasta Recipe Cookbook!</a></strong>
Bucatini alla Puttanesca
Tuscan Kale & White Bean Bruschetta
Artichoke & Parmesan Stuffed Mushrooms
Sicilian Marinated Olives
Cartwheel Pasta with Peppers & Onions
Fusilli with Yellow Squash & Grape Tomatoes
Bread & Tomato Soup
Curried Pork Chops with Roasted Apples & Leeks
Orecchiette with Broccoli Rabe
Macaroni with Sausage & Ricotta
Dario’s Florentine Steak
Paprika Chicken Thighs with Brussels Sprouts
Fried Winter Squash with Black Olives
Orange, Anchovy & Olive Salad
Sicilian Eggplant Caponata
Spinach & Warm Mushroom Salad
Baked Vegetable Soup
Broccoli-Cheddar-Chicken Chowder
Clam Chowder
Fish Stew with Olives, Capers & Potatoes
Southwestern Vegetable Chowder
Squash & Corn Chowder
Baked Tofu Stir-Fry with Cabbage & Shiitakes
Potato-Kale Hash with Eggs
Stuffed Eggplant
Spaghetti with Halibut & Lemon
Mini Meatloaves with Green Beans & Potatoes
Almond Cookies
Apple Bavarian Torte
Pineapple Green Smoothie
Mascarpone-Stuffed Figs

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