Ingredients: 4 tablespoons olive oil4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reservedSalt and freshly ground black pepper1/3 cup freshly shredded Parmesan Directions: Preheat the oven to 375 degrees F.Lightly oil the bottom of a 13 by 9 by...
Dark Velvet Beet Cookies Beets and cocoa give these cookies a red velvet cake vibe, while adding fiber, natural sweetener, and nutrition. 3/4 cup beet puree (from about 2 medium beets)1/4 cup buttermilk1 cup unsalted butter (at room temperature)1/2 cup...
Ingredients 1 lb of pasta- shells are fun because the peas hide inside 1 bunch pearl onions, tops and roots removed and bulbs scrubbed 2 cups peas- either snap peas, shelled peas, or a blend of both. 1 ¼ c cream 2 T lemon juice salt and pepper ¼ c finely chopped...
Strawberry Poppy Seed Salad Fresh greens, sweet strawberries, and a tangy poppy seed dressing 2 tablespoons white wine vinegar or champagne vinegar1 tablespoon sugar (not needed if your strawberries are sweet!)1 small shallot or sweet onion1 tablespoon poppy seeds1/2...
Italian Lentil Salad Tender lentils topped with crispy cucumbers and sweet grapes is a fresh, unconventional taste of summer. 1 pound green lentils2 scallions (chopped)1 cup halved seedless red grapes1 cucumber (diced)1 red, green, or purple bell pepper (seeded and...
Unstuffed Cabbage A quick and easy meal, infused with fall flavors. 1 & 1/2 pounds ground beef, pork, or turkey1 medium onion (chopped)2 garlic cloves (minced)1/2 head cabbage (coarsely chopped)8 ounce can tomato sauce2 tablespoons lemon juice1/2 teaspoon...
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!
