Cook with a Redbird chef summer virtual deadline

This summer, Redbirds can add another dish to their recipe books. Hear from Illinois State University’s combined master of science in nutrition and dietetic internship program students Mollie Mitchell and Mairead Boyle as they teach Redbirds step-by-step how to make Mexican quinoa stuffed peppers and shakshuka in their kitchen as the perfect dishes for summer dinners or a plate to show off to friends.

The virtual event is free to attend. Participants can register now through September 17 online. Questions can be sent to Juliana Nelson, assistant director for Alumni Engagement. In the following days, once registration is complete, guests will receive the recipes and a step-by-step video via email to follow along with as you prepare a new entrée to add to summer menus.