Sliced zucchini on a cutting board with text

This blog post was written by Illinois State University graduate student and dietetic student, Shelby Holt.

With the rising trends surrounding ‘zoodles, this famous squash is growing more popular every day! Zucchini is a low-calorie summer squash, free of sodium, cholesterol, and fat. It is grown and prepared best from June through October. While most people would consider zucchini a vegetable because of the way we cook, prepare, and eat it, zucchini is botanically considered a fruit!

A side view of a BLT sandwich with bread, mayonnaise, bacon, tomato, and lettuce. Text says 'crafting the perfect BLT'

If you had to name one summer sandwich, chances are you’d name the ever-famous BLT. Not a summer goes by without me making this super simple sandwich. If you don’t already know, BLT stands for bacon, lettuce, and tomato, which are the key ingredients to this lunch icon. Of course, one could say bread and mayo are also important elements, but I guess BLTBM just doesn’t sound as appetizing!

A bunch of tomatoes of various shapes and colors in a wooden box. Text says 'How to use your heirloom tomatoes'

Is it pronounced toMAto or tomAHto? Is it a fruit or a vegetable? There are so many questions when it comes to tomatoes! But there’s one thing I think we can all agree on: the taste of a fresh garden tomato is no comparison to store-bought tomatoes that were picked unripe and traveled thousands of miles to their destination.

A tray of green beans set in front of an air fryer.

This blog post was written by Illinois State University graduate student and dietetic intern, Joo Yee Lim.

A person's hand is shown pouring balsamic vinegar into a white bowl.

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.

Spiralized zucchini and carrot noodles on a black plate, with a whole carrot and zucchini off to the side.

This blog post was written by Illinois State University graduate student and dietetic intern, Kayla Kaspari. 

Three slices of cauliflower on a cutting board.

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.

During spring, asparagus is everywhere!