Going Green in July

Although most Americans associate the colors red, white, and blue with the month of July, summertime is a great time to go “green” from growing or buying produce from the local markets to saving some “green” by cooking at home

Arugula Salad with Figs and Walnuts Arugula Salad with Figs and Walnuts by Janet Bond Brill, PhD, RD, LDN, has a spicy, yet sweet and crunchy contrast of flavors and textures. It makes a wonderful and healthy accompaniment to any summer meal.
Gluten-Free Key Lime Pie Looking for a cool, “green” way to end your meal? Try Gluten-Free Key Lime Pie! This recipe by Charles Jeffrey Wiesner, DTR, is a refreshingly sweet dessert that melts in your mouth.

Enjoy!

About Meredith Hink MS, RD, CD

I am a Corporate Dietitian with a foodservice distribution company. My professional areas of interest include food safety and sanitation, food marketing, food law, and vegetarian nutrition. In my spare time I am an avid food photographer and enjoy spending time with my husband and two dogs.

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