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Seared Salmon with White Beans & Fennel

 
Seared Salmon with White Beans and Fennel

March 7th 2011By Eating Well

Melt-in-your-mouth seared salmon fillets get an earthy bean topping. Perfect for lunch or an easy weeknight meal. You could call this recipe triple-fennel salmon because it uses the fresh fennel bulb, the fronds and fennel seeds. Add a mixed green salad to complete the meal.

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Grilled Eggplant Parmesan Sandwich

 
Grilled-Eggplant-Parmesan-Sandwich

March 7th 2011By Eating Well

This healthier eggplant Parmesan sandwich uses tender, smoky grilled eggplant instead of fried, so it has a fraction of the fat and calories. To make these sandwiches a cinch to prepare, make sure to have all your ingredients ready before you head out to the grill.

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Duck & Strawberry Salad with Rhubarb Dressing

 
Duck-and-Strawberry-Salad-with-Rhubarb-Dressing

March 7th 2011By Eating Well

Strawberries provide a sweet counterpoint to rich duck breasts. Here, they meet in a quick salad for two, dressed with a rhubarb vinaigrette. Showcase the fruity, tangy dressing and the smoky grilled duck with the smoky, raspberry character of a Washington State Syrah.

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Black Bean & Hominy Succotash with Barbecued Portobello Mushrooms

 
Black Bean and Hominy Succotash with Barbecued Portobello Mushrooms

March 7th 2011By Eating Well

Here smoky-flavored grilled mushrooms are served over a black-bean-and-hominy succotash. Serve with: Cornbread and an avocado-and-tomato salad. What is old is new again. You should try this succotash.

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