by Alia Akkam in Healthy Recipes, July 20, 2014
by Dana Angelo White in In Season, June 26, 2014
Tomatoes? Check. Corn and cucumber? Double check. The next time you overdo it at the farmers market, you know what to do: Let’s get some salad up in here!
Cherry Tomatoes: Cherry Tomato Salad with Buttermilk Dressing (above, from Food Network Magazine)
Basil and garlic elicit their savory side, but these little tomatoes, tossed in buttermilk-sour cream dressing, also know how to sweet-talk.
by Jessica Goldman Foung in Scaling Back on Sodium, June 7, 2014
How you pick and store summer fruits can mean the difference between mealy disappointment and juicy perfection.
Buying: Turn to these antioxidant-packed fruits for a burst of sweet-tart flavor and vitamin C. When shopping for strawberries, raspberries, blueberries and blackberries, look for plump and well-shaped pieces that are brightly colored and firm.
Storing: Berries can be stored at room temperature for about 1 to 2 days. After that, get more mileage by keeping them in the fridge. Wash just before using and dry gently with a paper towel. Want to freeze berries? Use these tips.
by Katie Cavuto-Boyle in Uncategorized, September 14, 2013
Summer is a perfect time to experiment with one of the best flavor boosters beyond the spice rack: fire.
Grills, of course, are great for burgers, chicken and hot dogs. But hot grates also bring out something special in fruits and vegetables, lending a smoky essence (and some sexy grill marks!) to everything they touch. And much like salt, a little heat releases the mouth-watering scent of ingredients, enhancing the flavor of a dish without the extra sodium.
So while you have the kebab skewers out, have some fun. Here, a Caprese salad gets a low-sodium twist with grill-friendly paneer in place of the usual, saltier mozzarella. Just thread everything on a stick, and then head to the barbie.
by Dana Angelo White in Healthy Recipes, August 5, 2013
Summer may be winding down but there are tomatoes, cucumbers and radishes still ready for harvest. Refreshing, crisp and colorful, this simple salad is the perfect side dish to almost any meal. I swapped the traditional herbs like basil and parsley for anise-flavored tarragon, which lends it to fall flavors and comfort foods as well.
Tomato, Cucumber and Radish Salad with Tarragon Vinaigrette
• 1 bunch of radishes, stems removed, halved
• 1 English cucumber, halved and cut into 1-inch pieces
• 1 pint heirloom cherry tomatoes, halved if large
• 1 tablespoons tarragon, leaves whole
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tsp Dijon mustard
• Kosher salt and freshly ground black pepper
In a medium bowl, combine the vegetables.
In a small bowl, combine the tarragon through mustard. Whisk to combine. Toss with vegetables. Season with salt and pepper.
Photo by Yoni Nimrod
Katie Cavuto Boyle, MS, RD, is a registered dietitian, personal chef and owner of HealthyBites, LLC. See Katie’s full bio »
by Toby Amidor in Healthy Recipes, February 18, 2013
Pretty soon, gardens and farmers’ markets will be overflowing with tomatoes. Don’t dare waste them! When they’re piling up and you’re sick of salads and sammies, turn to these fresh ideas.
# 1 Make Jam
This tangy, sweet and savory jam tastes good on just about everything. Add some cayenne pepper for an extra kick!
Recipe: Tomato Jam
# 2 Hit The Grill
Charred tomatoes take on a distinct smoky flavor that will liven up any summer meal. Place cherry tomatoes on skewers or cut larger ones in half, then drizzle with oil and grill until they’re just warm and juicy.
# 3 Pair With Peaches
It may sound bizarre, but peaches and tomatoes are a match made in taste-bud heaven.
Recipes: Tomato and Peach Soup and Tomato Peach Salad with Ricotta (above)
by Dana Angelo White in Uncategorized, August 9, 2012
When fresh tomatoes aren’t in season, turn to canned as a healthy alternative. Check out these 12 ways to incorporate canned tomatoes into recipes.
Canned tomatoes are low in calories and brimming with fiber, iron, and vitamins B6 and C. They’re also an excellent source of lycopene, an antioxidant that can help lower the risk of heart disease, cancer and macular degeneration (an eye disease that occurs in older folks).
When purchasing canned tomatoes, look for “no added salt” versions—you can always add salt at the end if the dish needs it. For those worried about BPA, companies like Eden Foods sell BPA-free canned tomatoes.
Using no-salt added crushed tomatoes keeps sodium at bay in this lightened version of an Italian classic.
Recipe: Lightened Chicken and Eggplant Parmesan (above)
Tyler uses canned stewed tomatoes to make the delicious filling in his chicken enchiladas.
Recipe: Chicken Enchiladas
by Allison Milam in Uncategorized, August 1, 2012
The steamy days of August make for outrageously sweet and juicy tomatoes. We’ve got an idea for every day this month, but whatever you do, don’t refrigerate them!
1. Start by getting all the fun facts. Read In Season: Tomatoes.
2. Hit your local farmers’ market for lesser-known varieties like Black Krim, White Cherry and Sweet Tangerine.
3. The season can start early if tomatoes are grown in a green house.
4. Roast tomatoes with potatoes.
5. Make sweet, sour and spicy jam.
by Victoria Phillips in Healthy Tips, February 15, 2012
There’s the bottle of ketchup in the fridge. A weightlifter’s load of canned tomatoes in the pantry—crushed and whole, of course. You’ve got your tomato paste, your bag of sun-dried, your jar of marinara, your jarred salsas and your canned tomato soups. You could survive a natural disaster with the amount of tomatoes in your house. In its preserved form, the tomato is your lifeblood, your fallback. A sauce injects limp pasta with life and tomato soup reinvigorates grilled cheese with just a dip. It graces the tops of our favorite pizzas and finds its way on top of our hotdogs. Tomato products—keyword: products—build the foundation of our kitchens and is one of the only products that we do not insist on freshness. And that’s fine, up until a certain point.
by Dana Angelo White in Uncategorized, August 28, 2011
February is the month to think red — and not just because of Valentine’s Day. The shortest month of the year is also American Heart Month and National Cherry Month. Celebrate by adding more red foods like tart cherries, tomatoes and red cabbage to your diet. We spoke with Dr. Wendy Bazilian, MPH, RD to find out why these red foods are so important.
- #7: Tomato Salad
Tomatoes find their way on to salads and sandwiches without much consideration, but they deserve more attention for tomato week. Here are 10 fabulous nibbles where tomatoes are the star.
1.) Serve sweet and spicy tomato jam with whole grain crackers (or slices of toasted whole grain baguette) along with shards of sharp cheddar cheese.
Recipe: Tomato Jam
2.) Look for locally produced dried tomatoes at your local farmers market – it’s a great way to hold on to that tomato goodness for months.
Recipe: Sun-Dried Tomato and Goat Cheese Skewers
3.) Cherry tomatoes are the perfect size for skewers. Watermelon (also in season now) may seem like an unlikely match up, but the combo of flavors scream summer.
Recipe: Tomato, Watermelon, and Basil Skewers