All Posts By Dana Angelo White

Healthy How-To: Oven-Dried Tomatoes

by in Healthy Recipes, In Season, August 16, 2010
Oven-Dried Tomatoes
Oven-Dried Tomatoes - Photo by Con Poulos/Food Network Magazine

This week on Healthy Eats, we’re celebrating the superstar of summer: the nutrient-packed tomato! These juicy, delicious beauties are at their peak, and we can’t stop eating them.

If you like store-bought sun-dried tomatoes, you’ll love them dried from the oven. Although they take some time to cook or bake, it’s pretty straightforward — cook those babies low and slow.

Get the easy recipe »

Order This, Not That: Dairy Queen

by in Dining Out, August 12, 2010

frozen yogurt

I remember back when DQ only had vanilla and chocolate soft serve, and maybe a few sundaes to choose from. Nowadays the menu is bursting with all kinds of frozen concoctions. We scanned the options for the best (an worst) offerings.

See what to order and what to avoid »

Market Watch: Casaba Melon

by in Farmers' Market Finds, August 12, 2010

melon sorbet

This dazzling lemon-yellow melon is new to my kitchen. After a taste, I am a loyal fan.

A relative of cantaloupe, casaba tastes similar, but not quite as sweet. One cup has less than 50 calories, 2 grams of fiber and more than 60 percent of your daily dose of vitamin C. Add to a fresh salad, wrap with thin slices of salty prosciutto, or for our frozen treats week, make a cool and refreshing batch of melon sorbet.

Recipes to Try:

Melon Sorbet
Melon Wrapped in Prosciutto

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »

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Piña Coladas, Lightened Up

by in Healthy Recipes, Meal Makeovers, August 11, 2010
Dana's Lightened-Up Pina Colada
Dana's Lightened-Up Pina Colada

We can’t celebrate frozen treats week without tackling this summer essential: the frozen piña colada. Like a tropical vacation in a glass, piña coladas can be decadent and high-calorie. But don’t cut yourself off — skip the sugary mixes, break out the blender and try our slimmed-down version.

Find out how we slim it down »

5 Ingredients or Less: Peach Frozen Yogurt

by in 5-Ingredient Recipes, August 10, 2010

peaches

Tart yogurt shops like Pinkberry and Red Mango are in fashion this summer, but you won’t believe how easy it is to make your own in-style fro yo. Try our recipe for a seasonal favorite — smooth and silky peaches and cream.

Get the easy recipe »

Spotlight Recipes: Sweet and Savory Watermelon

by in Healthy Recipes, August 5, 2010
Watermelon Feta Salad
Watermelon-Feta Salad - Photo Courtesy Food Network Magazine

It’s a common myth that watermelon isn’t good for you. Despite a candy-like taste and high water content, it’s packed with nutrients.

Learn more, plus our favorite watermelon recipes »

In Season: Garlic

by in In Season, August 3, 2010
Garlic Vegetables
Pickled Garlic Vegetables - Photo by Con Poulos/Food Network Magazine

Though you may always be able to find it at the grocery store, garlic has a season, and we are in it! We’ve got the deets on garlic’s nutritional benefits (it fights off more than vampires), plus discover all the ways to savor this ancient bulb.

Read more, plus garlicky recipes to try »

Market Watch: Sweet and Juicy Nectarines

by in Farmers' Market Finds, August 2, 2010

nectarine

Summer is all about peaches, but I actually prefer the tangy sweetness of nectarines. They have all the juicy, sugary flavor you love – minus the peach fuzz.

Read more, and get Dana’s Nectarine Salsa recipe »

Market Watch: Pepper Relish

by in Farmers' Market Finds, July 28, 2010
Homemade Red Pepper Relish
Homemade Red Pepper Relish

My market is overflowing with pickles, pickled beets, jams, and salsas – it’s the farmers’ way of getting more mileage out of their seasonal goodies. Try out a savory take on jam with a personal fave – tangy pepper relish.

Sweet and spicy relish is made from cooking down fresh and dried sweet peppers and chilies, onions, vinegar, sugar, and spices. Spread it on sandwiches or add a tablespoon to homemade vinaigrette or hummus. For a simple and delicious appetizer, pour relish over low fat cream cheese or goat cheese and serve with whole grain crackers or thin slices of crusty baguette.

Recipe to try:
Green Salad with Red Pepper Relish Dressing
Red Pepper Relish

5 Food-Drying Tips (And a 10-Minute Recipe)

by in In Season, July 27, 2010

dried herbs

We’re celebrating all the ways to hold on to summer’s bounty this week, so we called upon our pal and food preservation guru Sherri Brooks Vinton for some wisdom on drying seasonal foods.

When I say the words “food preservation” I can often see listeners’ eyes widen and their head start to shake “no, no, no” at what they think is a daunting, all-day, steamy kitchen affair.  “Oh, I don’t have time for that,” they’ll say. But home food preservation doesn’t have to be difficult or time consuming. As a matter of fact, some recipes, like the one after the jump for making chile ristras, take no more than 10 minutes from start to finish. With that amount of time and a length of string, you can turn a bowl of destined-for-the-compost-because-I-couldn’t-make-that-much-salsa-if-I-had-all-day chilies into a year’s supply of clip-and-use dried peppers. You can use the same method for all manner of herbs such as rosemary, thyme, oregano and lavender.

Get Sherri’s food drying tips »