Today I want to talk about one of my favorite non-fish foods, caprese salad. Traditionally a summery salad featuring in-season tomatoes, this treat has a couple variations appropriate for fall and winter. First, I love to make the salad heartier by adding broiled or grilled shrimp. This is a great stand-by healthful choice for Italian restaurants as well. A couple days ago I ordered it for lunch even though it wasn't on the menu - no problem. The second twist, once tomato season is truly kaput, is to use roasted plum tomatoes and pesto. The star ingredient of buffalo mozzarella stays the same.
I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University, just outside of Austin, TX. During college, one of my very favorite evening outings was a leisurely trip to the healthful food market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware.
Beyond reading scientific studies about docosahexaenoic acid and selenium, I love to entertain, travel, watch reality TV, grill outdoors, and go to spin class. I live in Washington, DC and am surrounded by a cast a characters you will get to know as you read my blog, including my fiancé (Lloyd), my cat (Miles), and my three sisters.
Comments are welcome, but for answers to questions about seafood nutrition and preparation, please use the Ask a Dietitian feature.
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