Pasta alla Norma is my new favorite eggplant dish. I used to hate eggplant. It was bitter and I couldn’t figure out how to use it. Then I discovered that the trick is to add enough salt to remove the bitterness and then roast or grill it to perfection. Once the...
This wonderful fall recipe comes from the farm where we get a weekly vegetable share. The spice mix is great with the pork, but could also be used with ground turkey or chicken. I typically use honeycrisp, ida red, or cortland apples, but really you could use any...
Just when I thought I couldn’t make one more soup, this potato and sweet pepper soup came along and changed my mind. Be sure to use local, fresh sweet peppers for the best flavor. The curry really makes this soup special. It brings out the sweetness of the...
Italian sausage with onions and peppers is a super easy low carb meal. Use fresh peppers in the summer and fall and frozen in the winter and spring. Either way, dinner will be done in about 15 minutes! If you are ambitious, try making your own homemade pasta sauce....
Quinoa Salad with Veggies and Feta This lightly dressed salad will give you a protein burst from the quinoa and feta and all your vitamins from the veggies. Sweet sun-dried tomatoes add a nice flavor that compliments the dressing. 1/2 cup quinoa1 cup water1 green or...
If you don’t like Brussels sprouts than this recipe is for you. The lemon has a strong flavor that takes over some of the bitter from the sprouts that some tasters do not enjoy. Make sure you use fresh sprouts, not frozen or they will be soggy. It is also key to...
Hi! I’m Jennifer Dedering, PharmD, BCACP. I am a registered pharmacist and very passionate about food as medicine – for both people and the environment. Every week I post a free meal plan with a focus on seasonal and local sourcing of food. Come back every week for tips to help the environment and check out what my family is eating. I promise it is delicious!
