Simple as can be, this baked squash uses just two ingredients! It is healthy comfort food for the fall and winter and the perfect side when you really don’t feel like cooking. Don’t you hate it when someone tells you something is so easy, but you...
Red Potato Salad with Green Beans Fresh green beans and creamy potatoes with a mustard, oil, and vinegar dressing 1 pound Green Beans (trimmed)2 pounds Red Potato (cut into half inch cubes)1/2 Sweet Onion (sliced into very thin half-moons)4 tablespoons Balsamic...
This corn pudding is a creamy, summertime favorite with a touch of spice from the peppers. Some corn pudding recipes call for a lot of sugar. If that is what you are looking for, this is not the right recipe. Instead, this savory version allows the sweetness of the...
You will be surprised how easy these dill pickles are to make. No canning necessary! They are ready to eat within 24 hours, but the longer you wait to open the jar, the better the flavor. They will last up to 8 weeks in the refrigerator, so it is the perfect way to...
Sweet and Salty Broccoli Salad Creamy mayo, sweet raisons, crispy bacon, and broccoli combine in an unexpected way. 1/2 pound bacon (optional)1 head broccoli1 bulb onion or scallion1/4 cup raisins1/2 cup sunflower or raw pumpkin seeds3/4 cup mayonnaise (Try Primal...
Cilantro Lime Rice Tender rice, fresh cilantro, and a hint of lime. Top with grilled veggies, black beans or meat – just like your favorite burrito joint! 2 tbsp olive oil1 & 1/2 cups Basmati rice (white or brown)1 clove garlic (minced or 2 garlic scapes...
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!
