While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Vegetables are dirt candy - so dig in. June 17 is National Eat Your Vegetables Day!

It’s one of those things in life that we should just accept: toast will always fall to the floor buttered side down, and mom is usually right - especially when she tells you to eat your vegetables.
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Vegetarians are (mostly) not here just to ruin your good time. Really. I swear. I was one, myself for seven years and all I wanted at a cookout was to hang out with my friends, and not have to worry that the omnivores would gobble up all the meat-free sides before I got to the table.

These days, while I'm likely to smoke up a brisket, a rack of ribs or some animal innards when company comes over, the non-meat options surely don't get short shrift.

Here are a few of my favorite ways to celebrate the bounty of the season and make sure all my guests leave full and satisfied - no matter how they choose to chow down.
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Scorpacciata is a term that means consuming large amounts of a particular local ingredient while it's in season. It's a good way to eat. David LeFevre is the executive chef and co-owner of Manhattan Beach Post in Manhattan Beach, California.

Like Garrison Keillor said, “Sex is good, but not as good as fresh sweet corn."

Sweet corn evokes memories of my summers on the East Coast with my grandfather and the wonderful meals that my grandmother would make with the corn that my grandfather and I had picked, shucked and cooked.

When corn season comes around, it is always an exciting time in the restaurant. We focus on a few key things when we are cooking with corn: the best quality product, a fresh product, minimal cooking time so as to not lose the fresh sweet flavor, proper technique, and making sure to remember it’s a fun, down-and-dirty experience to eat it.
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

For Logan Cox, there is food all around you.

The executive chef of Ripple in Washington, DC, says take a look at the ground and most of it is available for your consumption - so don't be afraid to dig in.

"All of these items should be thoroughly washed in cold water two or three times before using. Avoid lawns or places that use chemicals," says Cox.

"The more brush, the better. If foraging in wild places, bring a book, guide, or a smart phone that has the Google Goggles App to confirm what you find. "

Five Lesser Known Edible Items To Find in Backyards or Nearby Wooded Areas: Logan Cox
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