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!