Blog
Test Kitchen: Sargent Choice MaraMon French Toast Bake
Mia Sugarman, SAR Dietetics ‘22 Sargent Choice MaraMon French Toast Bake Recipe modified from DinnerThenDessert Yield: 12 Servings Base Mix Ingredients: 1 loaf whole grain bread (French or sourdough preferable) 8 eggs 2 ½ cups milk or alternative ¼ cup sugar ½ cup brown sugar 1 tablespoon vanilla extract 2 teaspoons cinnamon ¼ teaspoon nutmeg Topping Ingredients: ½ cup whole wheat flour ½ cup brown... More
Test Kitchen: Sargent Choice Creamy Artichoke Soup
Mia Sugarman, SAR Dietetics ‘22 Sargent Choice Creamy Artichoke Soup Recipe modified from FoodNetwork Yield: 4 Servings Ingredients: 2 tablespoons extra-virgin olive oil 3 leeks, white part only, washed and chopped 1 clove garlic, minced 1 small potato, peeled and chopped 1 (8 ounce) can artichoke hearts 2 cups low sodium chicken or vegetable stock ½ teaspoon salt ¼ teaspoon freshly ground black... More
Test Kitchen: Sargent Choice Cherry Lime Bread
Mia Sugarman, SAR Dietetics ‘22 Recipe modified from SixSistersStuff Yield: 16 Servings Bread Ingredients: ½ cup unsalted margarine or butter, softened 1 cup sugar 3 eggs 2 cups white whole wheat flour 1 ½ teaspoons baking soda 2 teaspoons baking powder ½ teaspoon salt 1 teaspoon vanilla 1 lime zested, 1 lime juiced 1 ½ cups plain Greek yogurt or alternative 1 can no... More
Test Kitchen: Sargent Choice Chopped Greek Salad
Mia Sugarman, SAR Dietetics ‘22 Are you interested in creating Sargent Choice recipes with local produce this summer? BU is excited to partner with ReVision Urban Farm based in Dorchester, only 5 miles from the Charles River Campus. Part of the Victory Programs family, ReVision Urban Farm is located right off of... More
Test Kitchen: Sargent Choice Shamrock Shake and Leprechaun Bait
Mia Sugarman, SAR Dietetics ‘22 Xavier Toledo, SAR Dietetics ‘21 Sargent Choice Shamrock Shake Recipe modified from foodjoysunshine Yield: 4 Servings Shamrock Shake Ingredients: 1 cup milk 1 cup plain Greek yogurt 1 ½ teaspoons vanilla extract 2 Tablespoons honey 1 avocado 2 cups spinach (+additional as desired) 10-15 fresh mint leaves ½-1 cup ice (optional) Additional honey to taste Mini chocolate chips for garnish... More
Test Kitchen: Sargent Choice Whole Grain Mozzarella and Veggie Sticks
Mia Sugarman, SAR Dietetics ‘22 Xavier Toledo, SAR Dietetics ‘21 Sargent Choice Whole Grain Mozzarella Sticks Recipe modified from FoodNetwork Yield: 6 Servings Whole Grain Mozzarella Sticks Ingredients: 10 whole-grain Melba toasts ⅓ cup whole wheat breadcrumbs 1 tablespoon dried oregano Salt and black pepper to taste Large pinch ground cayenne 2 large egg whites 1 large egg 1 clove garlic, minced ⅓ cup... More
Test Kitchen: Sargent Choice Sweet Potato Gnocchi
Mia Sugarman, SAR Dietetics ‘22 Sargent Choice Sweet Potato Gnocchi Recipe modified from PinchOfYum Yield: 6-8 Servings Ingredients for Sweet Potato Gnocchi: Gnocchi: 1-lb sweet potatoes 1 cup ricotta cheese or silken tofu ¼ cup parmesan cheese or alternative 1 ½ teaspoons salt 1 ¼ cup white whole wheat flour (more for dusting) Sauce and other ingredients: 5 cups finely chopped broccoli... More
Test Kitchen: Sargent Choice Apricot Hamantaschen
Mia Sugarman, SAR Dietetics ‘22 Sargent Choice Apricot Hamantaschens Recipe modified from OnceUponAChef Yield: 30 Servings Ingredients: 1 cup confectioners’ sugar 2 ¼ cups white whole wheat flour, spooned into a measuring cup and leveled-off with a knife, plus more for rolling the dough 3 large egg yolks, divided ¾ teaspoon salt 2 sticks margarine, cut into cubes, very cold 1-2... More
Test Kitchen: Sargent Choice Dumplings
Mia Sugarman, SAR Dietetics ‘22 Test Kitchen: Sargent Choice Dumplings Recipe modified from TheWoksOfLife Yield: 10 Servings Ingredients: 1 package dumpling wrappers (whole grain, if possible) *Note, if you wish to attempt making your own wrappers, we like this recipe from The Woks of Life! Filling: 3 tablespoons olive oil (plus ¼ cup) 1 tablespoon minced ginger 1 large... More
Test Kitchen: Sargent Choice Valentine’s Raspberry Chocolate Bark
Mia Sugarman, SAR Dietetics '22 Recipe modified from AmysHealthyBaking Yield: 8 Servings Ingredients: 4 oz unsweetened chocolate, roughly chopped 1 ½ teaspoons organic stevia, or adjusted to taste ½ teaspoons vanilla creme stevia ½ cup freeze dried raspberries 2 tablespoons almonds, diced very finely ¼ teaspoons coarse sea salt Directions: Line a baking sheet with a silicone baking mat or... More