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three zucchini fritters on a blue plate
January 19, 2021 - Filed Under: Food and Health, Food, Nutrition and Wellness

Zucchini is a versatile and budget-friendly vegetable, and this recipe takes a popular kitchen staple to the next level without a lot of prep time. I like to make these on nights when I want something a little more fancy than sliced zucchini with my meal. It’s also a terrific entrée for your friends or family members who don’t eat meat but will eat dairy and eggs.

A woman and man walk for exercise.
January 11, 2021 - Filed Under: Family, Food and Health, Food, Nutrition and Wellness, Nutrition

A new year often signals a new start or reboot, which is a great thing. For many, this means setting health and wellness goals like losing weight, eating healthier, and being more physically active.To be able to achieve your goals and make your resolutions a reality, your goals need to be realistic and measurable.

Apple pie smoothie in a blender
January 5, 2021 - Filed Under: Health and Wellness, Food and Health, Food

Some of my favorite winter desserts are fruit-based, including apple pie and apple crisp. But as we begin the new year, I need to get back to healthier eating habits!

If you are looking for a bright apple flavor without the calories found in a pie or caramel apple, try this smoothie! A 1-cup serving is just 90 calories!

Closeup of herbs and spices on a cutting board.
December 14, 2020 - Filed Under: Food and Health, Food, Health, Nutrition

Many of the foods enjoyed during the holiday season include herbs and spices, which have known health benefits. Just like fruits and vegetables, herbs and spices contain antioxidants, or properties that may protect cells from damage.

Omelet ingredients cooked on a foil-covered sheet pan
December 14, 2020 - Filed Under: Food, Nutrition and Wellness, Nutrition

If you have a large family and need new breakfast ideas, this sheet pan omelet will please a crowd and keep you from spending hours in the kitchen. Best of all, you can customize it for your family's taste preferences.

You don’t have to precook any of the toppings, but they may be a little crunchy. I prefer to sauté the mushrooms, onions, and peppers first to cook out some of the water and get the flavors to blend together a little before adding to the egg mixture. You know I love spicy foods, so I’d even add a little salsa to this for some more kick!

Success Stories

A woman wearing a white visor, maroon shirt, jeans, and boots marks a clipboard as five cows and three calves rest under a tree.
About Extension, Beef, Marketing and Business Planning, Rural Development, Food, Food Safety, Health, Nutrition, Rural Health
Volume 4 Number 3

See what's new in Extension: Gather for First Extension Beef-Production Workshop, the Food Factor Goes Digital, Extension Professionals Share Expertise, and Extension Offers New HappyHealthy Program. 

Red potatoes in a biodegradable basket are flanked on either side by green snap beans.
Agri-tourism, Culinary Tourism, Local Food System Economies, Farmers Markets, Economic Development, Rural Development, Food, Health, Nutrition, Rural Health, Vegetable Gardens
Volume 4 Number 2

From the youngest to the oldest generations, thousands of people are visiting, shopping, and enjoying themselves at the Hernando Farmers’ Market, held Saturdays on the historic DeSoto County Courthouse lawn.

The market has more than just fresh produce. It connects the community by uniting the shoppers, producers, and artisans who come.

A little girl in a white chef’s hat stands beside her mother
Food, Rural Health
Volume 3 Number 4

For anyone relying on Pinterest, Facebook, or other online recipe sites to plan healthy meals, Marilyn Lunsford is encouraging those home cooks to look in a different, more local place.

Watch

Turmeric
Sunday, April 15, 2018 - 7:00am
Chicken Nuggets for Grown Ups April 8, 2018
Sunday, April 8, 2018 - 7:00am
Wild Rice March 18, 2018
Sunday, March 18, 2018 - 7:00am
Cast iron Care May 28, 2017
Sunday, March 11, 2018 - 3:00am
Magical Meat Mixes March 4, 2018
Sunday, March 4, 2018 - 2:00am

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