by Dana Angelo White in Uncategorized, August 28, 2011
by Dana Angelo White in Uncategorized, August 26, 2011
- #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
by Dana Angelo White in Uncategorized, August 25, 2011
- Don't you wish these guys grew all year long?
To refrigerate or not to refrigerate? When to peel and seed? Proper handling of fresh tomatoes is trickier than it might seem. Our readers asked tomato questions on Facebook and Twitter , here are our recommendations.
This is prime time for local produce so get out to your local farmers’ market or farm stand where colorful and plump tomatoes are abundant. Choose large tomatoes that are free of bruises and heavy for their size (heavy equals juicy). For smaller cherry tomatoes, look for ones that are brightly colored with tight skins.
Don’t look only for perfectly round or red tomatoes. Oddly shaped, bizarre-colored heirloom and other unique varieties are some of the tastiest kinds! Learn more about the various heirloom varieties.
by Toby Amidor in Healthy Tips, February 10, 2011
- You say tomato, we say gazpacho.
Between the backyard garden, CSA deliveries, and compulsive trips to the farmers’ market – my kitchen is bursting with tomatoes and other goodies like cucumbers, onion and herbs. What’s one of the most tasty and healthy ways to use up lots of veggies? When life hands you tomatoes . . . make gazpacho!
Step 1: Choose your ingredients
Take your pick of favorite fresh seasonal vegetables and herbs. The only other ingredients needed are olive oil, a source of acid, tomato juice, salt and pepper. If you’ve got some day old bread lying around, use it to thicken the soup (see recipe below).
Classic veggie options include tomatoes, cucumbers, sweet peppers, onion and celery. Then add a flavor punch with fresh garlic and herbs like parsley, basil, chives or cilantro. Use a good quality extra-virgin olive oil and some acidity from fresh lemon or lime juice or vinegar like red wine, balsamic or sherry.
by Dana Angelo White in Farmers' Market Finds, In Season, August 17, 2010
- Red peppers are one of 9 red fruits and veggies to eat now -- find out the other 8.
Each color contains different nutrients, so a rainbow-colored plate of fruits and veggies is likely a well-rounded, healthy one! In this occasional series, we explain what each color has to offer. We told you all about orange foods, and this month, in honor of Valentine’s Day and Heart Health month, we’ve got the scoop on red-hued eats.
Learn why you should eat more red foods »
by Dana Angelo White in Healthy Recipes, In Season, August 16, 2010
- Heirloom Tomatoes At The Farmers' Market
Juicy tomatoes are at their peak, and that means farmers’ markets are exploding with heirloom varieties. Heirloom tomatoes are special, because cultivators have saved the seeds and passed them down through the generations. They come in a range of sizes, colors and of course, flavors. We tested several varieties for taste and texture. Plus, a quick recipe for heirloom tomato sauce.
Photo gallery: Heirloom tomato taste test »
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 »
More Tomato Coverage:
by Katie Cavuto-Boyle in In Season, August 1, 2010
- 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 »
by Dana Angelo White in Farmers' Market Finds, In Season, June 3, 2010
Few can resist taking a bite out of a fresh-picked local tomato, and now that tomato season is in full bloom, heirloom varieties are at their ripest. Unlike their conventional, dull-flavored cousins, these summer beauties melt sweet, summer-fresh juices into your mouth.
Read More »
by Toby Amidor in Food News, August 14, 2009
I make it a point to only eat tomatoes when they’re in season. After spending the summer months eating sweet and juicy tomatoes from the local farmers market and my own garden, there’s just no going back to those dull and flavorless ones at the grocery store. So how was I able to make my favorite tomato sandwich for lunch yesterday? It’s all thanks to a local farmer’s greenhouse.
Read more »
by Katie Cavuto-Boyle in Healthy Recipes, August 2, 2009
From this week’s nutrition headlines: Tomato crops wiped out by blight, a new Smart Choice logo debuts and more proof that basic healthy lifestyle choices reduce your risk for heart disease, cancer and diabetes.
Read more »
I had the pleasure of traveling back to my culinary school stomping grounds last weekend — Providence, Rhode Island. While there, we decided to grab a glass of wine at Al Forno restaurant and, of course, have one of their famous pizzas. With all the fresh summer herbs in season, I’ve been on a serious pesto kick lately, so I was super excited when the waiter announced that night’s “special” pizza was a kale pesto pizza! Yep, pesto made from kale. I love, love, love kale and I especially love pizza — so what could be better? Well, my expectations were blown away. The pizza, of course, was phenomenal, but the kale pesto was the star of the show. Mild and smooth, this was one of the best pestos I’ve ever had and so unique to boot.
Get the recipe »