This blog post was written by Illinois State University graduate student and dietetic intern, Joo Yee Lim.
Once I discovered how to put balsamic vinegar to good use, this vinegar fought it’s way from the depths of rarely used ingredients in my kitchen pantry, to the easy-to-reach shelf, directly in front and right next to the olive oil. It flavors most all my vegetables from Brussel sprouts to carrots to green beans and more.
This blog post was written by Illinois State University graduate student and dietetic intern, Kayla Kaspari.
Cauliflower is no longer just a side dish; it’s often the star of the meal. This cruciferous vegetable is like the underdog that has recently been discovered for it’s enormous talent. What’s it’s talent? Versatility.