A good melon can be downright magical. This week I bought a cantaloupe and I’m greeted with its heady fragrance each time I open the fridge. My husband and I love melons so much we’ve been known to devour an entire, perfectly ripe cantaloupe in one sitting. At farmers’ markets I'm discovering other melon varieties, too, like canary and galia. Here are tips about five of my favorite melon varieties and recipes to enjoy them in. Get more recipes for melons and other fresh summer produce from EatingWell.
Cantaloupes have bright orange, firm, sweet flesh. These round melons have tan netting over yellow/green background. Try it in: Thai-Style Melon & Beef Salad
Cut into...read full post »
When I was a teenager I wouldn’t be caught dead eating a salad. Salad was just a pile of lettuce, maybe a cucumber, and some croutons—boring! Apparently I didn't know how great a salad could really be. In college I started paying more attention to my health and began eating more salads. I moved beyond cucumber and added lots of different healthy low-cal vegetables, I whisked up delicious dressings and added a little lean protein to keep me satisfied. Boring salads were a thing of the past.
Working in the EatingWell Test Kitchen, I’ve helped develop some salad recipes that are anything but ordinary, including our 7 Simple Summer Salad Recipes.
Here are four of my favorite salads. These...read full post »
When I planned my first garden a few years ago, I asked my friend Jessica for advice on how much of each vegetable I should plant. She said very matter-of-factly, “Only plant two summer squash seeds. If both grow into plants, you rip one out.” I thought she was crazy. One plant? I had so many delicious summer squash recipes that I wanted to try.
I ignored her advice and planted six. All six survived—and produced prolifically. I was completely overwhelmed with fresh squash, as were my friends, who by the end of the summer politely declined my continuous offers of free squash.
This year, I followed my friend’s advice so my crop is more manageable. But if you have any extra check out the cooking tips below or send them my way and I’ll try them in these...read full post »
Is organic food more nutritious than food produced via conventional methods? As a nutrition editor for EatingWell magazine, it’s my job to stay up on the studies that look at this very question. On July 29 researchers from the London School of Hygiene & Tropical Medicine reported that there was no nutritional difference between organic and conventionally produced foods. End of story? I don’t think so. Some studies show organics are more nutritious.
Consider these findings:
One of my first food memories is going out to our garden with my dad to pluck sun-ripened tomatoes off the vines. My dad’s tomato recipes were ultra-simple—he’d barely dress the tomatoes with red-wine vinegar, olive oil, salt and pepper and let them sit for about 30 minutes until the juices from the tomatoes released into the dressing. Then we’d dig in, sopping up the liquid with warm bread. It was so simple, and so utterly delicious.
That’s the great thing about tomatoes—it takes very little embellishment to make them shine when they're freshly picked and in season. The following recipes highlight their amazing flavor without a lot of fanfare.read full post »