Simple, refreshing fall flavors. Use a shredding blade on a food processor to make this quick apple beet slaw. Make sure to use a tart apple, such as Granny Smith, to counter the sweetness in the beets and carrots. If it is too tart for you, then you can add a...
Quiche is the perfect entrée for every season. In winter I love to use leeks. For spring I use mushrooms and spinach. Summer is perfect for broccoli and cheddar. Finally, fall brings bell peppers. Eat one freeze one Freeze homemade crust in a zippered bag Of course...
This butternut squash soup is what fall dreams are made of! Hot, creamy, sweet, and savory. Of all the soups I make in the fall and winter, this butternut squash soup just may be my favorite. This article may contain affiliate / compensated links. For full...
This Thai curry soup has just the right balance of salty and spicy. If you use full fat coconut milk, you will likely need to add more curry as the fat tampers the spice flavor. Thai Curry Soup A salty, spicy, veggie-packed soup 1 tablespoon Olive Oil1/2 Onion...
Making a whole roasted chicken is much easier than you would ever think and in my opinion is something that everyone should know how to cook. The prep will literally take you less then 10 minutes, then let your oven do all the work. Save your money and avoid...
Sometimes the simplest meals taste the most delicious, and this braised chicken and parsnips is no different. Even with minimal ingredients, this chicken comes out nice and tender each time I make it. The secret is in the apple cider vinegar. The acid of the vinegar...
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!
