Close Photo: Getty Images Enoki mushrooms are long and thin white mushrooms, usually sold in bundles. They are widely used in East Asian cuisine and are also known as enokitake, golden needle, futu, seafood or lily mushrooms. This is not the first time that these enoki mushrooms were recalled this year. The Food and Drug Administration announced aListeria monocytogenesoutbreak linked to enoki mushroomsin January, later expanded in March. There was reports of five illnesses and hospitalizations in California, Nevada, New Jersey and Michigan connected to that outbreak,according to the Centers for Disease Control and Prevention....

Close Photo:Getty Images Getty Images There’s an active recall in Canada on enoki mushrooms, according to theCanadian Food Inspection Agency. This is due to the mushrooms testing positive forListeria monocytogenes. If your enoki mushrooms match the recall information, dispose of them immediately or return them to where they were purchased. While there are no reported illnesses connected to this recall,Listeriainfection (aka listeriosis) can be serious for people who are age 65 or older, pregnant or immunocompromised....

ClosePhoto:Getty ImagesThere’s anactive recallon enoki mushrooms across Canada, according to the Canadian Food Inspection Agency (CFIA). This is due to a possibleListeria monocytogenescontamination.You may remember back in December,enoki mushrooms from the brand Good were recalledin Canada due to aListeriarisk. Now, the brand K-Fresh’s mushrooms are affected, distributed in British Columbia, Ontario, Quebec and potentially other provinces.The impacted bags of mushrooms have a UPC of “4 892742 010234” printed on the packaging....

Close Photo: Ali Redmond Active Time:20 minsTotal Time:20 minsServings:10Jump to Nutrition Facts Active Time:20 minsTotal Time:20 minsServings:10 Active Time:20 mins Active Time: 20 mins Total Time:20 mins Total Time: Servings:10 Servings: 10 Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat macaroni½cupmayonnaise1teaspoonDijon mustard¼teaspoonsalt¼teaspooncracked black pepper1largecarrot, finely chopped1mediumgreen bell pepper, finely chopped½cupcorn kernels, thawed if frozen½mediumred onion, finely chopped Cook Mode(Keep screen awake) Ingredients 8ounceswhole-wheat macaroni ½cupmayonnaise 1teaspoonDijon mustard ¼teaspoonsalt ¼teaspooncracked black pepper...

Close Photo: Jenny Huang Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts Active Time:20 minsTotal Time:20 minsServings:4 Active Time:20 mins Active Time: 20 mins Total Time:20 mins Total Time: Servings:4 Servings: 4 Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients½cupguava puree (thawed if frozen)¼cupextra-virgin olive oil¼cuprice vinegar1clovegarlic, crushed and peeled½teaspoonsalt¼teaspoonground pepper¼cupgrapeseed oil½cupno-salt-added canned small white beans, rinsed8okra pods, thinly sliced2cupsfresh amaranth leaves (see Tip) or microgreens6cupspacked arugula⅔cupcrumbled farmer’s cheese¼cupthinly sliced red onion...

Close Photo: Jenny Huang Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts Active Time:30 minsTotal Time:30 minsServings:4 Active Time:30 mins Active Time: 30 mins Total Time:30 mins Total Time: Servings:4 Servings: 4 Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients4corn, husked1tablespooncanola oil¼cupcoconut vinegar (see Tip) or cider vinegar2tablespoonsgranulated sugar1tablespoonginisang bagoong or fish sauce (see Tip)¼teaspoonsalt¼teaspoonground pepper2plum tomatoes, diced1mediumonion, diced1mediumgreen bell pepper, diced1jalapeño pepper, minced1teaspoonchopped peeled fresh ginger Cook Mode(Keep screen awake)...

Close Photo: Jenny Huang Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts Active Time:25 minsTotal Time:25 minsServings:4 Active Time:25 mins Active Time: 25 mins Total Time:25 mins Total Time: Servings:4 Servings: 4 Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients⅓cupcoconut cream (see Tip)¼cupcalamansi juice (see Tip) or lime juice¼cupcoconut vinegar (see Tip) or cider vinegar2teaspoonsfish sauce (see Tip)1(14 ounce) canhearts of palm, rinsed and cut into matchsticks1cupdiced tomato½cupsliced shallots or red onion2Thai chiles, coarsely chopped8small leaves Boston lettuce or endive1scallion, sliced1tablespoonfried garlic (see Tip)1tablespoonfried shallots (see Tip)...

Close Photo: Design elements: Getty Images. Collage: Cassie Basford. The high-priced gym chain came under fire for launching a day-long “We Don’t Speak January” campaign where new clients were forbidden from signing up for a membership. That’s right—people who visited the Equinox website on January 1 were greeted with this message, “It’s not you, it’s January.” Courtesy of Equinox The campaign feels belittling to those looking to form healthier lifestyle habits, while simultaneously seems like pandering to their current members who are already in a consistent workout routine....

Title:Contributing WriterEducation:Johnson & Wales University, University of WestminsterLocation:Columbia, MarylandExpertise:Healthy eating, West African cuisine, nutrition Title:Contributing Writer Education:Johnson & Wales University, University of Westminster Location:Columbia, Maryland Expertise:Healthy eating, West African cuisine, nutrition EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table....

EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

Title:Contributing WriterEducation:University of VirginiaLocation:Boulder, ColoradoExpertise:Farm-to-table, restaurant sustainability, local cuisine Title:Contributing Writer Education:University of Virginia Location:Boulder, Colorado Expertise:Farm-to-table, restaurant sustainability, local cuisine B.A. in History, University of Virginia EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives....

Title:Contributing WriterEducation:B.A. in Political Science and Spanish LiteratureLocation:San Francisco, CaliforniaExpertise:Photography, cookbooks, bakingEric Wolfinger is a James Beard Award–winning food photographer with a background in the kitchen. Eric worked as a line cook at Eccolo, Incanto and Harvest Moon Café and as a bread baker at Tartine Bakery before turning his focus to the camera lens full-time. He has photographed over 20 cookbooks, includingAmerican Sfoglino(James Beard winner),Tartine Bread(James Beard nominee),Bottom of the Pot(International Association of Culinary Professionals Award winner),The Farmhouse Culture Guide to Fermenting(IACP Award winner) andPrune(New York Timesbestseller)....

Title:Contributing WriterLocation:Sacramento, CaliforniaExpertise:Vegetarian diet, grains, legumes, vegetable cookeryErin Alderson is a California-based vegetarian cook and food writer. She is the author of three books (The Homemade Flour Cookbook,The Easy Vegetarian KitchenandThe Yearlong Pantry) as well as Casual (a series of recipe zines) and the founder of Naturally Ella, a go-to destination for online vegetarian recipes since 2007. Her recipes have also been featured onThe Kitchn,Simply Recipes,Food52andFood & Wine.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990....

Title:Contributing WriterEducation:B.A. in Philosophy, University of Notre DameLocation:Chicago, ILExpertise:Seafood, charcuterie, restaurant managementErling Wu-Bower is a James Beard Award–nominated chef whose restaurants include Pacific Standard Time and Maxwells Trading. He has also worked at Avec, Nico Osteria, The Publican, The Outpost, Green Dolphin Street and Cetrella, and held a position as visiting culinary director at his alma mater, the University of Notre Dame. Erling’s cooking draws from the early influences of his mother, the food critic and chef Olivia Wu, and his Cajun father....

Close Prep Time:15 minsAdditional Time:2 hrsTotal Time:2 hrs 15 minsServings:6Yield:6 cupsJump to Nutrition Facts Prep Time:15 minsAdditional Time:2 hrsTotal Time:2 hrs 15 minsServings:6Yield:6 cups Prep Time:15 mins Prep Time: 15 mins Additional Time:2 hrs Additional Time: 2 hrs Total Time:2 hrs 15 mins Total Time: 2 hrs 15 mins Servings:6 Servings: 6 Yield:6 cups Yield: 6 cups Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients3mediumtomatoes, sliced2smallred onions, sliced into rounds and separated1smalleggplant, cut into 3-inch sticks1smallorange bell pepper, sliced1smallyellow bell pepper, sliced1smallsummer squash, cut into 3-inch sticks1smallzucchini, cut into 3-inch sticks1teaspoonsea salt, divided3sprigsfresh parsley2sprigsfresh thyme1bay leaf4clovesgarlic, divided⅓cupextra-virgin olive oil2tablespoonsBanyuls vinegar or 1 tablespoon each balsamic and red-wine vinegar...