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Test Kitchen: Sargent Choice Super Bowl Sweet Potato Bites Two Ways
Mia Sugarman, SAR Dietetics ‘22 Version 1: Sargent Choice Super Bowl Sweet Potato Bites Recipe modified from theroastedroot Yield: approx 24 bites Ingredients: 1 large sweet potato sliced into ¼ inch rounds 1 tablespoon vegetable oil 1 pinch ground cinnamon Herbed Ricotta: 1 cup ricotta cheese 1 ½ teaspoon Italian seasoning 4 teaspoons honey Salt to taste Toppings: 1 cup walnuts, roasted and chopped (optional) ¾... More
Test Kitchen: Sargent Choice Buffalo Cauliflower Dip
Mia Sugarman, SAR Dietetics '22 Sargent Choice Vegetarian Buffalo Cauliflower Dip Recipe modified from KaraLydon Yield: 6-8 Servings Ingredients: 1 head cauliflower, chopped into florets 1 tablespoon olive oil ⅛ teaspoon salt ⅛ teaspoon pepper 4 ounces cream cheese 1 cup plain Greek yogurt 1/3 cup Frank’s hot sauce (+ more to taste) 1 tablespoon ranch seasoning ¾ cup shredded mozzarella cheese ¼ cup... More
Faculty Wellness Demo: Apple Cranberry Walnut Salad
Patricia Orus-Deya, SAR Dietetics '23 Makes 4-6 servings Modified from crème de la crumb Ingredients 6 cups salad greens (any kind - we love seasonal spinach, lettuce, and arugula mixes) 1 red apple 1 green apple 1 cup walnuts 1/3 cup crumbled feta cheese (vegan: substitute 1/3 cup chopped kalamata olives or vegan feta) 1/3 cup dried cranberries or... More
Test Kitchen: Sargent Choice Chia Seed Pudding Parfaits
Mia Sugarman, SAR Dietetics '22 Patricia Orus-Deya, SAR Dietetics '23 Recipe modified from insidebrucrewlife Yield: 3 Servings Ingredients for 3 servings chia pudding: 1 cup milk or milk alternative 1-2 tablespoons honey ½ teaspoon vanilla extract ¼ cup chia seeds Berry Jam 12 ounces frozen berries, thawed (blackberry, blueberry, raspberry, mango) 1 tablespoon cornstarch 2 tablespoons honey Toppings (per 1 serving) 1 tablespoons berry... More
Test Kitchen: Sargent Choice Chickpea Shawarma Sandwich
Mia Sugarman, SAR Dietetics '22 Patricia Orus-Deya, SAR Dietetics '23 Recipe modified from Budget Bytes Yield: 4 Servings Ingredients: Chickpeas 1 15-ounce can chickpeas (rinsed, drained, and patted dry) 1 Tbsp grapeseed or avocado oil 1 tsp each cumin and garlic powder 1/2 tsp each sea salt + black pepper 1/2 tsp smoked (or regular) paprika 1/4 tsp each ground... More
Test Kitchen: Sargent Choice Creamy Pumpkin and Pea Pasta
Mia Sugarman, SAR Dietetics '22 Patricia Orus-Deya, SAR Dietetics '23 Recipe modified from Budget Bytes Yield: 2 Servings Ingredients: 8 oz pasta 1 cup frozen peas 2 cloves garlic 1 tbsp butter or margarine 1 cup pumpkin puree 1 cup vegetable broth 2 tablespoons plain yogurt 1 pinch nutmeg 1 pinch chili powder 1 dash cayenne pepper Salt and pepper to taste Directions: 1. Begin boiling... More
Test Kitchen: Sargent Choice One Bowl Microwave Apple Crisp
Mia Sugarman, SAR Dietetics '22 Patricia Orus-Deya, SAR Dietetics '23 Recipe modified from The Minimalist Baker Yield: 1 Servings Ingredients 1 ripe, crisp apple, peeled, cored, and thinly sliced lengthwise 1 tablespoon lemon juice ½ tsp water ½ tablespoon sugar ½ teaspoon cinnamon ½ teaspoon arrowroot or cornstarch Topping: 2 tablespoons oats 1 tablespoon whole wheat flour ½ tablespoon sugar Dash of... More
Test Kitchen: Sargent Choice Vegan Corn Chowder
Mia Sugarman, SAR Dietetics '22 Patricia Orus-Deya, SAR Dietetics '23 Recipe modified from Budget Bytes Yield: 5 Servings Ingredients: 1 tablespoon extra-virgin olive oil 1 yellow onion, chopped 2 stalks celery, diced 3 cloves garlic, minced 6 cups vegetable broth 1 cup yellow split peas 1 medium Yukon gold potato, peeled and chopped 1 can corn 3⁄4 teaspoon paprika Sea salt to taste 1½ tablespoons... More
Test Kitchen: Harvest Farro Bowl with Greens, Figs, and Goat Cheese
Mia Sugarman, SAR Dietetics '22 Patricia Orus-Deya, SAR Dietetics '23 Recipe modified from Feasting at Home and gimmesomeoven Yield: 2 servings Ingredients: ½ cup dry farro (yields ~1 ½ cups cooked) (may substitute other whole grain – quinoa, barley, brown rice, wheatberries) 4 cups leafy greens of choice (spinach, arugula, romaine, kale) 4 figs, halved or... More
Test Kitchen: Breakfast Hash with Brussels Sprouts and Sweet Potatoes & VLOG!
View this post on Instagram A post shared by Sargent Choice (@sargentchoice) Mia Sugarman, SAR '22 Patricia Orus-Deya, SAR '23 Recipe modified from The Minimalist Baker Yield: 2 Servings Ingredients Sweet Potatoes and Brussels: 1 medium sweet potato, chopped with skin on 1 cup brussels sprouts 1 tbsp olive oil 1 pinch sea salt or black salt Other Hash Ingredients: 2... More