Program Overview 

Objective: Increase consumer purchase, preparation and preservation of Kentucky grown and value-added commodities through marketing and educational collaborations. The Plate it Up Kentucky Proud project provides healthy, great tasting recipes using Kentucky Proud products for the people of Kentucky. 

Undergraduate students in the Department of Dietetics and Human Nutrition's Experimental Foods course engage in a community-based student experiential learning project to create, modify and test recipes focused on Kentucky food products. Cooperative extension agents submit original recipes and students modify them in order to increase the nutritional value.

Student Spotlight

"It was neat creating alternatives to a recipe that people will actually utilize." - DHN Student
"This was a great application of nutritional skills. I enjoyed enhancing the overall nutritional quality of our product as well as the trials, errors and science involved in recipe development." - DHN Student
"The project was a fun and practical way to use what we learned in class." - DHN Student

Recipe Spotlight

Fall 2014
Broccoli Chowder
Grilled Sweet Potatoes
Smashed Potatoes

Summer 2014
Italian Chicken and Summer Squash Skillet
Glazed Cantaloupe Bread
Corn and Sweet Potato Confetti Salad

Spring 2014
Cauliflower Casserole
Baked Broccoli Frittata
Broccoli, Grape Pasta Salad

Winter 2013
Cheesy Broccoli Potatoes

Fall 2013
Pumpkin Apple Muffins
Eggplant Lasagna
Ratatouille Soup
Confetti Quesadillas

All Recipes

Recipes by Season 

Plate it Up Recipes on Youtube

To learn more visit Plate it Up! Kentucky Proud.

Plate it Up Kentucky Proud is a partnership project between the University of Kentucky Cooperative Extension Service, the Kentucky Department of Agriculture and the University of Kentucky School of Human Environmental Sciences.