Blog
Sargent Choice Test Kitchen : Vegetarian Sunbutter Noodle Salad
Ashly Estrada, Nutrition Student October 16, 2023 Why We Chose This Recipe This recipe is very versatile - the vegetables used in this recipe can be substituted based on the vegetables you like or have available. Making this type of salad is a great option for those students looking for ways to... More
Sargent Choice Test Kitchen: Chocolate Chip Cherry Cookies
October 20, 2023 Ashly Estrada, Nutrition Student Why We Chose This Recipe This recipe is a Sargent Choice favorite that has been made by many Boston University students over the years. The cookies are both delicious and nutritious! Baking these cookies can be a joyful and tasty way to celebrate the upcoming... More
Sargent Choice Test Kitchen: Honey Cake for Rosh Hashanah
September 24, 2023 Ashly Estrada, Nutrition Student Why We Chose This Recipe This recipe is delicious and a wonderful way to celebrate Rosh Hashanah. It can be very easy to include more fiber and nutrients in this type of cake through the use of whole wheat flour. Recipe adapted from Bellyful Yield: about 8... More
Sargent Choice Test Kitchen: Fresh Summer Rolls
Ashly Estrada, Undergraduate Nutrition Student September 20, 2023 Why We Chose This Recipe Making rolls is a fun way to include veggies in a meal or snack. This recipe can be easily modified to be dorm-friendly. Recipe adapted from Simple Veganista & Tastes Better from Scratch Yield: about 6 rolls Ingredients 6 rice papers (preferably... More
Sargent Choice Test Kitchen: Mini Vanilla Cakes
May 2, 2023 Abigail Morrissey, Nutrition Student Why We Chose This Recipe This recipe makes a quick, single-serving mug cake in the microwave, so it can be made in a dorm room! We modified this recipe to add some more nutrients to an already popular food. Recipe adapted from Dessert for Two and... More
Sargent Choice Test Kitchen: Chickpea Salad Sandwich
Sargent Choice Chickpea Salad Sandwich April 25, 2023 Abigail Morrissey, Nutrition Student Why We Chose This Recipe This recipe is great for dorm room cooking and it's a quick recipe to make and pack for lunch or dinner. Chickpea salad introduces a plant-based source of protein to students in a unique way. Recipe adapted... More
Sargent Choice Test Kitchen: Matzo Ball Soup
April 11, 2023 Abigail Morrissey, Nutrition Student Why We Chose This Recipe Matzo ball soup is part of Jewish culture and cuisine. It is most frequently enjoyed during the holiday of Passover and is also enjoyed year-round! We chose this recipe to introduce students to a recipe from a culture different than... More
Sargent Choice Test Kitchen: Pesto Egg Salad
Are you interested in creating Sargent Choice recipes with local produce this summer? BU is excited to partner with ReVision Urban Farm and the Urban Farming Institute to offer CSA farm shares on campus. ReVision Urban Farm and Urban Farming Institute are focused on ensuring that anyone can access local, nourishing... More
Sargent Choice Test Kitchen: Seasonal Spring Salad
March 28, 2023 Abigail Morrissey, Nutrition Student Why We Chose This Recipe As we enter the Spring season, more fruits and vegetables can be grown locally and these items are often less expensive and taste better. This salad is easy to make and contains plenty of vegetables, whole grains, and protein for... More
Sargent Choice Test Kitchen: Vegan Irish Stew
Sargent Choice Vegan Irish Stew March 14, 2023 Abigail Morrissey, Nutrition Student Why We Chose This Recipe Irish stew is typically made with root vegetables and meat. As we celebrate St. Patrick's Day this week, a vegan version of this recipe was a great opportunity to pay tribute to the Irish culture. This... More