Author: Kat Vetrano

It’s impressive what a little blending can do for a vegetable. Kale—the almost-always-in-season green with healthful qualities but not always an exciting flavor profile—happens to fall under this category.

Brinner—where the two most loved meals of the day, breakfast and dinner, meet for one satisfying culinary affair.

One of the benefits of living in Portland is having access to an array of farmers markets—we have one in almost every section of the city!

When shopping for the week’s groceries, sometimes I overshoot it a little. Recently this mistake was a humongous bag of spinach.

If you want to help those in struggling in Japan, but feel too far away to make a difference, the answer could be as close as your next restaurant meal.

With the recent arrival of the PSU farmers market on Saturdays, many will be taking home green stalks of asparagus to roast away in the oven, as I do every spring.

By now, you’ve likely heard of the Meatless Monday campaign.

The ingredients in this salad are ones that will soak up the vinaigrette well, allowing the meal to be prepared in the morning and carried with you to campus.

When thinking of shredded vegetables, the dish that may instantly come to mind is coleslaw.

A few years ago, I was out to a French restaurant in another city with my parents. It was near Valentine’s Day, and my father asked if a lot of people liked to celebrate the special day at their restaurant.

You may be a diehard football fan and could care less what you eat along with your beer during the game. But I guarantee there is someone in the room who might be thinking, “I’m just here for the dip.”