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Peach & Blueberry Cobbler

 
peach-and-blueberry-cobler

June 7th 2011By Eating Well

This is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. Other fruits may be substituted. It's especially beautiful when baked in and served right from a cast-iron skillet.Make the most of summer fruit with this lower-fat cobbler featuring peaches and blueberries. Yum!

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Paprika And Cauliflower Soup

 
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March 7th 2011By admin

A creamy delicious soup without any use of dairy products. Check out the recipe here.

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Moroccan Grilled Salmon

 
Moroccan-Grilled-Salmon

March 7th 2011By Eating Well

A fragrant and flavorful kosher fish dish. Moroccan spices and tangy yogurt transform salmon from everyday into something exotic. Yogurt mixed with the classic ingredients for chermoula—a Moroccan spice mix—serves as both the marinade and the sauce in this salmon dish. If you like your food on the spicy side, add a pinch of cayenne to the mixture.

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Frozen Pineapple Upside-Down Cake

 
Frozen-Pineapple-Upside-Down-Cake

July 21st 2011By Eating Well

Retro, creamy and delicious, this cake is the frozen version of the beloved classic. This takes a bit of extra time to make - but it's worth it.

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Creamy Smashed Potatoes with Chives

 
Creamy Smashed Potatoes with Chives

July 6th 2011By Jamie Geller

Chunkier and more rustic than your standard mash, these spuds are enhanced by the color and flavor of fresh chives.

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Creamy Mushroom Soup

 
Creamy Mushroom Soup

August 14th 2011By Jamie Geller

Mix up this creamy mushroom soup for the ultimate comfort food for any mushroom lover.

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Blueberry Tart with Walnut Crust

 
Blueberry-Tart-with-Walnut-Crust

June 3rd 2011By Eating Well

You'll want to eat dessert before the meal once you've tried this lovely cream-filled tart sweetened with maple syrup and fresh blueberries. A few tablespoons of maple syrup sweeten the topping and round out the flavor of the cream filling.

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