Blog Posts by The Editors of EatingWell Magazine

My fiance's mom and grandparents decided to visit us in Vermont one Easter weekend. Dan and I had been dating for two years, but I hadn't spent much time with his grandparents and, needless to say, I was a tad nervous that they were coming to our little condo for dinner.

We didn't have a dining room so we put our kitchen table in the sunroom and hung twinkly white lights. I didn't need to look long for the centerpiece of the meal-I made one of my favorite EatingWell spring recipes: Pork Tenderloin with Sweet Onion-Rhubarb Sauce.

Dan's grandfather, always quiet, was particularly silent as he devoured the pork. But there was a glint in his eye every time he took a bite. When they left to go back to their hotel after dinner, his grandfather hugged me and said, "You're a great girl." I was in. Who knew that rhubarb would be one of my soon-to-be-grandfather-in-law's favorites?

I think rhubarb is pretty perfect-I love how tart and tangy it is, begging to be paired with

My weekly grocery shopping trips practically require a manual these days. I have such a hard time remembering what I should buy-farm-raised or wild-caught, grass-fed or free-range? Is organic really healthier or will conventional do? And what about local?

Plus, some of the adjectives on food products are fancy marketing rather than fact-based claims. Take the term "natural," for instance. Since it's not defined by the FDA, it's more or less meaningless.

So to make the trip through the aisles a little easier, and figure out how to make the best choices, here's a little help.

For shopping and label-decoding advice, check out these handy Green Choices Buyer's Guides from EatingWell:

• Seafood Buyer's Guide
  Keeping track of which seafood is sustainable isn't an easy task. At present the USDA has no organic certification program for seafood. This guide tells you what to look for at the fish counter.
• Meat and Poultry Buyer's Guide
  Meat and

Blackened Salmon SandwichIn the spring, when stunning fillets of deep red-orange wild salmon begin to appear in fish markets, I get inspired. I'll buy a fillet and make a quick and healthy salmon recipe for dinner that night.

Salmon is a very forgiving fish to cook- it's pretty fatty as far as fish goes, so even if you overcook it a bit, chances are good that it'll still be moist and tender.

If the ease of cooking salmon isn't enough of a reason to eat it regularly, consider the health benefits. No common fish delivers more of the omega-3 fatty acids that help keep arteries clear and hearts strong than salmon. The past decade has shown that these fatty acids may also strengthen the immune system and eyesight, and even improve mental functioning.

My go-to EatingWell salmon recipes to cook at home are:

• Easy Salmon Cakes-which are terrific because you can use canned salmon, which is almost exclusively wild
• Roast Salmon with Salsa (quite possibly the most simple, delicious recipe

Haroset Cake with Zabaglione SauceThe Passover meal, or Seder, is both a joyous and solemn occasion and the food evokes many memories for Jews the world over. I attended my first seder just last year. I love learning about different religious traditions, particularly those that involve great food, and was thrilled to get an invitation from my neighbor.

Her large country kitchen was packed with folks of all ages, and we all gathered at three long tables for the meal. I enjoyed several bowls of perhaps the most delicious matzo ball soup ever. (Her secret is seltzer in the matzo ball mixture).

Make your special meal light and healthful with EatingWell's Passover recipes. Whether you choose to serve a traditional brisket or go a more contemporary route with Salmon Cakes, a light hand with fat and salt and a deft touch with seasonings keeps your meal flavorful and satisfying. Serve seasonal and easy side dishes, such as Endive & Watercress Salad or simple Roasted Asparagus. And for dessert, a Flourless Sponge

During my weekly trip to the supermarket, I spend about 70 percent of my time in the produce section. I love fresh fruits and vegetables and would love to buy all organic, but like most people, I can't afford the higher prices on every produce item from bananas to lettuce.

But when I factor in the health benefits of organics, suddenly I can justify adding a few higher-cost fruits and vegetables to my basket. In some cases organic is actually healthier than conventional produce.

According to the Environmental Working Group, these are the 10 foods worth buying organic (they're the most heavily contaminated with pesticides when grown conventionally):

• Apples
• Bell peppers
• Celery
• Cherries
• Lettuce
• Nectarines
• Peaches
• Pears
• Strawberries
• Imported grapes

And to help you justify your higher food costs, consider these three reasons to eat organic that writer Marissa Lippert uncovered in the March/April issue of

Opening a perfectly ripe avocado is one of the small joys in my life. On a recent trip to Mexico, I went to a farm in avocado country-in the Mexican state of Michoacán where about 225,000 acres of avocados are cultivated. Avocados, the large, savory berries of evergreen trees in the Laurel family, are believed to have originated in MesoAmerica. I ate avocados at every meal and definitely had my fair share of guacamole. (Need a recipe for your own party-worthy guacamole? Try EatingWell's perfect Quick Guacamole.)

4 more yummy avocado recipes:

• Even though most of us equate avocados with guacamole, why not try topping your tacos with Avocado & Corn Salsa instead?
• One of my favorite new recipes from EatingWell's current issue is Skillet-Roasted Strip Steaks with Pebre Sauce & Avocado-a quick, delicious and utterly simple supper.
• Avocados can go sweet too-try blending up a Raspberry-Avocado Smoothie for a mid-afternoon snack or serving a beautiful Papaya-Avocado Salad at

Trying to shed a few extra pounds? The number-one way to sabotage your success, in my experience, is to focus your energy attempting NOT to think about food. Another surefire way to sabatoge your diet is to totally deprive yourself of anything edible that brings you joy, like pizza or ice cream. Research shows that, in fact, a history of restricting your eating sets you up for binging, which usually leads to weight gain and feelings of frustration, which results in your seeking solace in a pint of Chubby Hubby. For those who tend to be diet obsessed-are you?-the key to losing weight healthfully, happily and forever is to change the way you think about food.

Three things you can do right now to get on the path to a slimmer, saner you:

1. Stop trying to get by on rabbit food that doesn't supply enough calories to keep you moving. Instead, make a point to plan healthy meals that are satisfying (physically and emotionally).

2. Quit pretending you can go the rest of your

EatingWell's Chicken DivanNearly all my favorite comfort-food recipes include a creamy sauce. But I can do without all the richness and calories.

Chicken Divan, a '30s-era casserole of sliced chicken breasts and spears of broccoli baked in a sauce of butter, flour, milk and cheese or canned soup, was one of these favorites that just cried out for a healthy, delicious makeover. My sister Katie, a recipe developer and food stylist at EatingWell, put her expertise to work on this comfort-food classic.

Luckily at EatingWell we've developed plenty of techniques for making "cream" sauces without the (heavy) cream. EatingWell's take on Chicken Divan is a perfect example of how delicious a lightened cream sauce can be. The "rescued" version has fat cut by 66 percent, sodium reduced by 33 percent and calories lowered by 40 percent, and yet it retains its luscious appeal and is true to the spirit of the original dish.

The fix is relatively simple:

• Rather than use canned creamed soup, we use low-fat milk