Sargent Choice White Bean, Zucchini & Parmesan Salad September 13, 2022 Patricia Isabel Orus Deya, Nutrition Major Recipes modified from Martha Stewart Yield: 6 servings Ingredients 2 cans (15.5 ounces each) cannellini beans, drained and rinsed 2 zucchinis, trimmed, quartered lengthwise, and thinly sliced on the diagonal 1 cup green beans, trimmed and thinly sliced […]
Sargent Choice Vegetarian Brown Rice Sushi April 26, 2022 Mia Sugarman, 4th Year Dietetics Major, Psychology Minor Recipes modified from SCNC Archives Yield: 2 servings, 6 rolls each Ingredients 2/3 cup dry short-grain brown rice 1 cup water 1 teaspoon water 2 teaspoons light soy sauce 2 tablespoons seasoned rice vinegar 1 teaspoon wasabi powder […]
Sargent Choice Citrus Feta Salad April 19, 2022 Mia Sugarman, 4th Year Dietetics Major, Psychology Minor Recipes modified from goldilockskitchen.com Yield: 4 servings Ingredients 2 ripe oranges or 4 tangerines 1 blood orange 1 teaspoon minced shallot 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 3 tablespoons good quality extra virgin olive oil 1 (5-ounce) […]
Sargent Choice Spicy Tofu Lettuce Wrap April 5, 2022 Mia Sugarman, 4th Year Dietetics Major, Psychology Minor Recipes modified from vegetarian times Yield: 16 servings Ingredients 1 tablespoon minced fresh ginger 1 tablespoon minced lemongrass 2 cloves garlic, minced 1 lb. extra-firm tofu, crumbled 1 8-oz. can water chestnuts, drained and chopped 4 tablespoons low-sodium […]
Sargent Choice Nut-Free Sunflower Butter Oatmeal Balls April 12, 2022 Mia Sugarman, 4th Year Dietetics Major, Psychology Minor Recipes modified from homefullofhoney.com Yield: 4 servings Ingredients 1 cup plain Greek yogurt 1 cup old-fashioned oats 1/2 cup Sunflower Seed Butter 1/4 cup ground flaxseed meal, hemp hearts, chia seeds, or finely chopped nuts 1/4 cup […]
Sargent Choice Berry Vanilla Cheesecake Parfaits Mia Sugarman, 4th Year Dietetics Major, Psychology Minor Recipes modified from Recipe Runner Yield: 4 servings Ingredients 1 cup plain Greek yogurt 4 ounces cream cheese, room temperature 3 tablespoons granulated sugar 2 teaspoons vanilla bean paste 1 teaspoon granulated sugar (optional) Berries: 1 cup fresh blueberries 1 cup […]
Sargent Choice Thai Green Curry Mia Sugarman, 4th Year Dietetics Major, Psychology Minor Recipes modified from Cookie & Kate Yield: 4 servings Ingredients 1 cup brown basmati rice, rinsed 2 teaspoons olive oil 1 small white onion, diced 1 tablespoon finely chopped fresh ginger (roughly 1 inch nub peeled) 2 cloves garlic, finely chopped 3 […]
Sargent Choice Avocado Chocolate Mousse Mia Sugarman, 4th Year Dietetics Major, Psychology Minor Recipes modified from feelgoodfoodie.net Yield: 4 servings Ingredients 2 very ripe avocados* ½ cup dark or bittersweet chocolate, melted ¼ cup cocoa powder ¼ cup milk or non-dairy alternative 2 tablespoons maple syrup, honey, or agave 2 teaspoons vanilla extract Pinch sea […]
Mia Sugarman, Senior Dietetics major, Psychology minor Boston University Sargent Choice Quinoa Tabbouleh Recipes modified from Epricurious.com Yield: 8 servings INGREDIENTS 1 cup dry quinoa* 1 ¼ cup water ½ teaspoon salt 2 tablespoons fresh lemon juice 1 garlic clove ½ cup olive oil ½ teaspoon ground pepper 1 large English cucumber, cut into ¼” […]
Sargent Choice Sesame Miso Ramen with Crispy Mushrooms Mia Sugarman, SAR Dietetics ‘22 Recipes modified from Half-Baked Harvest Yield: 4 servings Ingredients 6 cups low sodium vegetable broth 2 tbsp low sodium soy sauce 2 tbsp rice vinegar 1/4 cup tahini (sesame seed paste) 3 tbsp white miso paste ¼-½ cup dried porcini mushrooms (optional, […]