All Posts In In Season

Fresh Pumpkin or Canned? 11 Healthy Recipes

by in In Season, October 31, 2013

pumpkin bread
This time of year, everyone goes a little pumpkin crazy! Get in on the action with these healthy dishes, which call for either fresh pumpkin or canned (take your pick).

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12 Delicious Brussels Sprouts Recipes

by in In Season, October 26, 2013

brussels sprouts
Studies have found that these members of the cabbage family, which are now in season, may help reduce the risk of cancer. Pick up a bunch on your next trip to the market, and show them off in any of these recipes.

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In Season: Swiss Chard

by in In Season, September 26, 2013

swiss chard
This leafy green is in season and ready to bring nutritional goodness to your table.

What, Where & When?
Chard (aka Swiss chard) is a member of the beet family, but doesn’t produce an edible bulb. This green leafy has crinkly green leaves and silver stalks resembling celery ribs. Both the leaves and stalks are edible and the flavor is a cross between spinach and beets. The stems have an earthier beet flavor but are still delicious (even if you’re not a huge beet fan).

Common varieties include Ruby Chard, Rhubarb Chard, and Rainbow Chard. Ruby Chard has bright red stalks and deep red veins while Rhubarb Chard has dark green leaves with a reddish stalk and a stronger flavor. Rainbow Chard are other colorful chard varieties bunched together. The stalk colors vary from pink, orange, red, purple, white with red stripes, and ivory with pink stripes. Chard is in season during late summer into fall.

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Top 5 Fall Vegetables

by in Healthy Recipes, In Season, September 21, 2013

butternut squash
Fall starts tomorrow! And with the arrival of crisp days comes a bounty of seasonal veggies. Here are my top five, plus delicious ways to incorporate them into your meals.

1. Pumpkin
Pumpkins are fun to turn into Jack-o-lanterns, but you can use the flesh, seeds and empty pumpkin shell in your kitchen to make delicious and antioxidant-packed dishes. If cooking with fresh pumpkin is too labor intensive, use canned pumpkin puree (made from 100% pure pumpkin) to get the same nutritional goodness without the hassle.

Recipes to try:

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Market Watch: Donut Peaches

by in Farmers' Market Finds, September 1, 2013

donut peaches
Bursting with fresh summer sweetness, these lesser-known peaches are worth scooping up if you see them at the market!

Also known as a Saturn peach, this pleasantly “smushed” variety is a bit tricky to slice uniformly. But that’s part of what makes the peaches special–they’re a little goofy looking, but the flavor can’t be beat. Chomp into this tender and juicy peach, and you’ll find that it’s delicate, sweet and less acidic than traditional kinds.

Because of their odd shape, donut peaches are difficult to peel. They’re best for snacking out of hand or in recipes where that deliciously fuzzy skin can be left intact. Salsa and muffins are two personal favorites.

Recipes to Try:
Peach Muffins
Grilled Chicken Breasts with Spicy Peach Glaze
Rosemary-Mustard Pork with Peaches
Frozen Fruit Cups
Mango and Peach Salsa

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 »

Herb of the Month: Lovage

by in In Season, August 18, 2013


Have you even heard of this fresh herb? Here’s why lovage deserves some love.

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5 Ways to Wow with Watermelon

by in Healthy Recipes, In Season, August 15, 2013

watermelon gazpacho
Got an endless supply of this quintessential summer fruit? Here are some refreshing new ways to use it up.

#1: Make Real Sorbet
Most watermelon sorbets have no actual watermelon in sight! The real deal couldn’t be easier to make.

Recipe: Tropical Watermelon Sorbet

#2: Add to Salsa
Add a fresh and juicy crunch to a savory salsa and serve with fish or chicken.

Recipe: Fish Tacos with Watermelon Salsa

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Market Watch: Heirloom Eggplants

by in Farmers' Market Finds, In Season, August 4, 2013

heirloom eggplant
Most passersby ooh and ahh over these fantastically gorgeous nightshade veggies and then pass on buying them because they have no idea what to do with them! I’m here to help.

You certainly won’t come across these gorgeous gnarly varieties of eggplant in your local large chain grocery store. White, striped and even pumpkin-shaped — these oddly-shaped eggplants are mild and sweet and can be enjoyed in any eggplant recipe. They work especially well for roasting, grilling and other recipes where a perfect round shape isn’t necessary.

These eggplants go by names like Rosa Bianca and Pandora Striped; ask farmers at the market which varieties they’re growing.

Recipes To Try:
Eggplant Salad
Eggplant Ricotta Bites
Roasted Eggplant Spread
Grilled Eggplant with Yogurt and Mint
Roasted Eggplant Salad (Baingan-Bharta)
Pork Tenderloin with Eggplant Relish

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 »

Market Watch: Goat’s Milk Feta

by in Farmers' Market Finds, July 20, 2013

Sometimes I go to the farmers’ market in search of items that have nothing to do with produce. Local farmers often have other goodies like meats, cheeses, eggs, honey and baked goods to offer. On a recent trip to my favorite market I picked up a package of a profoundly delicious cheese: feta made from local goat’s milk.

Originating in Greece, feta cheese has been made for centuries. Classically made with sheep’s milk, some versions may also be a combination of both sheep and goat’s milk. Newer versions of this cheese from countries other than Greece may also be made with cow’s milk. Curds of the cheese are pressed together into blocks and stored in brine, which contributes to feta’s unique tangy flavor.

Cheese lovers will also be happy to know that feta is naturally lower in calories. One ounce of feta contains 40 fewer calories and 3 fewer grams of fat than the same portion of cheddar.

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22 Healthy Zucchini Recipes

by in Healthy Recipes, In Season, July 18, 2013

zucchini salad

It’s prime season for summer squash, and like most folks, I get all jazzed up when the zucchini harvest arrives. Here are 22 healthy ways to devour this summer goodie.

Soups, Salads, Snacks … and a Cocktail!
Zucchini is the chameleon of the produce world, adapting to any surrounding flavor and texture. It’s tremendously delish raw or cooked, shredded or sliced, roasted or pureed.

Who says a zucchini can’t be a meal?! These recipes prove this veggie is up to the challenge.

There’s nothing wrong with going the more traditional route. These simple side dishes turn up the flavor.

Breads and Muffins
Don’t count out the baked goods. Zucchini adds a subtle sweetness and helps keeps breads and muffins moist.

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 »