Majors: Biology

Hometown: Eldridge, IA

Favorite Summertime Food: Watermelon

Interest in Sustainable Foods: I thoroughly enjoy eating and I love knowing where my food comes from. This way, I know that the food I am eating is not only delicious but also safe. I believe that food is a crucial part of every community and eating locally can be a wonderful bonding experience that I cannot wait to share with all of you!

 

 

Creamy Spinach Dip

  

Ingredients

• 1 small shallot, peeled
• 1 5-ounce can water chestnuts, rinsed 
• 1/2 cup reduced-fat cream cheese
• 1/2 cup low-fat cottage cheese
• 1/4 cup nonfat plain yogurt
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 6 ounces baby spinach
• 2 tablespoons chopped fresh chives

 

 

 

Directions

1. Pulse a shallot and water chestnuts in a food processor until coarsely chopped. 

2. Add cream cheese, cottage cheese, yogurt, lemon juice, salt, and pepper and pulse until just combined. 

3. Add spinach and chives and pulse until incorporated.  

 

Cover and refrigerate for up to 3 days. Stir before serving. 

 

Recipe and photo courtesy of Eating Well

• 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
• 1/2 cup chopped onion
• 1 (14.5 ounce) can chicken broth
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1 cup milk
• 1/2 cup sour cream
• 1 teaspoon fresh lemon juice

Directions

1. In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.

2. In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.

3. Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but do not allow it to boil. Serve immediately. 

 

Recipe and photo courtesy of allrecipes.com