Eggplants are more than a funny name with an odd shape. They are versatile, nutritious, and tasty.  There are different varieties of eggplant, some of which are white rather than the more common purple color, and some of which are round or oval rather than elongated. Like many vegetables,...

This blog post was written by Illinois State University student, Hannah Gold. Zucchini is a great source of antioxidants and nutrients, but it might seem like there are only a few ways you can prepare it, such as eating it plain or with minimal seasonings. A fun new way to eat zucchini is...

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...

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...

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...

This blog post was written by Illinois State University graduate student and dietetic intern, Joo Yee Lim. Green beans don’t usually get much attention other than their once-a-year debut in Thanksgiving casseroles. However, their unassuming profile hides some pretty interesting facts!...

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...

This blog post was written by Illinois State University graduate student and dietetic intern, Kayla Kaspari.  Get inspiralized by zoodles, or zucchini turned into pasta noodles. Spiralizing has gained popularity over the last few years, and not just in your kitchen. You can now find...

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. Chefs and foodie entrepreneurs have given this bland veggie new life. Use...