Current Issue

JulyAugust-2015-CoverIf you’re looking to limit starchy carb consumption (it is swimsuit season, after all) let us help you incite a few dropped jaws this summer and squeeze more nutrients in while you’re at it with our spiralized veggie feature on page 50. You might be surprised to learn you can make more than “zoodles” (aka zucchini noodles) with hardy produce like beets, jicama, sweet potato and daikon radish.

Of course, it wouldn’t be summer without the token barbecue feature – except we’re a little bored with the same old, so we asked our skilled recipe developer Jill Silverman Hough to shake things up with recipes that’ll get you excited about firing up your grill. Have some fun with chile cheese fondue, upside-down peach cake, foil-pack bouillabaisse, beer-can chicken, a grilled chicken salad and Cuban sandwiches!

It’s also prime time for seasonal wild Pacific salmon. Find out everything there is to know about wild salmon and enjoy 5 inspired dishes on page 62. Finally, top everything you make off with a burst of pure flavor. Recipe creator Amy Symington outdid herself with “5 Super-Fresh Salsas” on page 34, each of them wildly different and with endless pairing suggestions.

Make it a healthy, delicious summer!

– Alicia Rewega, Editor-in-Chief


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What’s Inside:

VEGGIE NOODLES
Cut carbs and give new life to vegetables with these scrumptious spiralizer dishes that go way beyond run-of-the-mill zucchini noodles. .



FRESH CATCH
Wild Pacific Salmon is in season and we’ve got 5 splendid recipes to try. Plus, we give you shopping, prep and cooking tips for party-perfect salmon.



LET’S GRILL
Forget the boring burger. Create an unexpected masterpiece on the grill like Chile Cheese Fondue and Cuban Mojo Sandwiches.


Plus:

  • Crowd-pleasing dips and spreads
  • Special 2-week vegetarian meal plan
  • Make your own lavender foot soak
  • Easy salsas

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