March 7^th 2011By Eating Well

March 7^th 2011By Eating Well

These muffins are dense, grainy, fruity and delicious. A double dose of apple—diced fresh apple and dark, spiced apple butter (Smucker's brand is good)—makes them extra moist and flavorful.

March 7^th 2011By Eating Well

Creamy polenta laced with sharp Parmigiano-Reggiano makes a savory bed for sweet roasted vegetables. Butternut squash and cauliflower florets are called for, but you could vary the combination of roasted vegetables depending on the season or your cravings at the moment. Complete the meal with a salad of assertive winter greens.

March 7^th 2011By Eating Well

These crispy fried patties get a swift kick from the easy-to-make bean-and-salsa accompaniment. Instant brown rice only takes about 10 minutes, a great shortcut on a busy night. Garnish with sour cream and scallions.

March 7^th 2011By Eating Well

This is not your mother's spaghetti. It is so much better. Who could resist shiitake mushrooms and fettuccine?

March 7^th 2011By Eating Well

This is a great way to fulfill your daily need for flaxseeds. Oh yeah and it's a cake.

March 7^th 2011By Eating Well

These would be great for breakfast tomorrow. No one has to know how healthy they are. We'll never tell.

March 7^th 2011By Eating Well

An easy vegetarian lunch—the avocado makes the filling rich and creamy.

March 7^th 2011By Eating Well

You'll think you're in Tuscany when you taste this soup made with store-bought rotisserie chicken and canned cannellini beans. Buon appeptito!