Grilling season is here! What's your go-to side dish?If your answer is coleslaw, then you’re in for a treat! This coleslaw recipe starts with the standard cabbage, and then expands into other seasonal vegetables for extra flavor and crunch.

You cannot ignore it – pumpkins are everywhere. From pies, to coffee, and even bagels, it is hard to avoid. However, pumpkin is a versatile ingredient that does not always have to mean desserts and sugar. Our Sweet Pumpkin Sandwiches, a cousin to the more familiar Sloppy Joe, shows that pumpkin can shine as part of the main course, too.Choosing & Storing Pumpkin: Look for pumpkins without cuts and soft spots, and that are firm and heavy for their size. You can store pumpkins in a cool, dark place for up to two months.

We love the month of May! Not only are the temperatures getting warmer, but you're in for a treat at the local markets! Many local farmers' markets in Illinois are opening up this month if they take a winter break. There will be more and more variety for you to choose from as the month goes on. What's in Season for May?

Did you know? April is National Garden Month!

To many kids, cauliflower looks like 'white broccoli' when it shows up at the dinner table. While both of these vegetables are in the same family of plants, cauliflower can truly shine on its own. Plus, cauliflower can be found in purple and orange, too! Cauliflower is also having a trendy moment, and is used in many recipes in place of potatoes or other starchier items (think mashed 'potatoes', cauliflower crust for pizza, and more).

Though zucchini is officially classified as a summer squash, it is easy to find at the store all year long. Zucchini is a versatile vegetable and tastes great sautéed, baked into a casserole, added to soups, dipped raw into dip or added to top of a salad. And the extra bonus: zucchini's flowers (aka squash blossoms) are also edible! Our recipe below is a fun way to feature this vegetable and is a great one to get the kids involved in the kitchen.Zucchini Nutrition: Zucchini is fat and sodium (salt) free, low in calories, and high in vitamin C.

This winter, make your plates green with nutrition from two powerhouse vegetables – kale and collard greens. Both of these greens are members of the cabbage family and are a great addition to your meal as a side dish or as an addition to your favorite soup recipe. Our Greens recipe below is a great side to go along with baked chicken or roasted turkey.

Strawberries! Blueberries! Blackberries! (and more)Berries may be available in many stores all year long, but are seasonal to Illinois in the summer months. What does that mean for you? Foods that are in-season may cost less and taste better!On Let's Eat For Health, Illinois!, we've got many berry recipes that taste great for you to try this summer. One of our favorites is the Melon Berry Banana Fruit Salad. Try it and then tell us what you think on our Facebook page!

Have you tried a tomato yet this summer? A tomato always seems to taste better when in-season and grown close to home. We all know that tomatoes are used to make salsa, though many of us may only have tried fresh salsa when we go out to eat at restaurants. Next time, ditch the bottled variety at home, too – you can easily make your own!Selecting Tomatoes:Choose tomatoes with bright, shiny skin (while red is the most common, tomatoes do also come in other colors, such as purple or yellow). Avoid tomatoes that have cuts or bruises. 

Seeing pints of strawberries is a welcome sight at farmers' markets! When they are in season, strawberries tend to be easier to find, taste sweeter, and cost less than what we pay during the winter.Eating strawberries fresh as a snack is a great way to enjoy this sweet fruit. They also work great in easy recipes, like our Breakfast Parfait.Strawberries Nutrition: Strawberries are high in vitamin C, boasting more than citrus fruits when comparing ounce to ounce. Strawberries are also a high in folate, an important nutrient for your body's cell and tissue growth.