These lemon blueberry muffins taste just like summer, bright and sweet! You can use fresh or frozen blueberries in this recipe. If you know me, then you know I like to keep it local and July is the perfect time to go blueberry picking. My strategy is to stalk a nearby...
You can use either bok choi or totsoi in this Asian fusion salad. There is something about peanuts that melds so well with the saltiness of the soy sauce and the oil/vinegar dressing. Top with steak, chicken, or beans for added protein and to make it a full meal. Bok...
Delicata squash is a variety of squash that I had not heard of until I joined a farm share. Now, out of all of the winter squashes, this thin-skinned beauty is my favorite. It is very sweet, especially when roasted and the biggest plus of all is that it doesn’t...
Shiso is a wonderful herb with a minty, anise flavor. I usually use it to brew tea (see my Shiso tea recipe here), but have discovered that it pairs wonderfully with fruit. Stone fruits in particular, such as nectarines, peaches, plums, and apricots, taste great with...
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...
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!
