Blog
Test Kitchen: Sargent Choice Berry Vanilla Cheesecake Parfaits
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 ... More
Test Kitchen: Sargent Choice Thai Green Curry
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 ... More
Test Kitchen: Sargent Choice Avocado Chocolate Mousse
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... More
Sargent Choice Test Kitchen: Quinoa Tabbouleh
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... More
Test Kitchen: Sargent Choice Sesame Miso Ramen with Crispy Mushrooms
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... More
Test Kitchen: Sargent Choice Apple Crisp
Sargent Choice Apple Crisp Mia Sugarman, SAR Dietetics ‘22 Recipe modified from Taste of Home Yield: 8 servings Ingredients 1 cup white whole-wheat flour ¾ cup rolled oats ¾ cup packed brown sugar 1 tsp ground cinnamon ¼ cup butter, softened ¼ cup canola oil 6 cups chopped peeled apples ¾ cup sugar ... More
Test Kitchen: Sargent Choice Thai Pumpkin Coconut Curry
Sargent Choice Thai Pumpkin Coconut Curry Mia Sugarman, SAR Dietetics ‘22 Recipe modified from Julia’s Album Yield: 4 servings Ingredients for Curry 1 tbsp olive oil 1 onion, chopped 4 cloves garlic, minced 1 cup canned pumpkin puree 1 cup tomatoes (fresh or canned, diced) 1 cup vegetable stock (or water) 1/4 cup coconut milk (can sub regular... More
Test Kitchen: Sargent Choice Shredded Zucchini and Carrot Muffins
Sargent Choice Shredded Zucchini and Carrot Muffins Mia Sugarman, SAR Dietetics ‘22 Recipe modified from The Spruce Eats Yield: 12 servings Ingredients for Cinnamon Sugar Topping 1/4 cup white sugar 1 tbsp cinnamon Ingredients for Muffins 2/3 cup vegetable oil 2 large eggs (room temperature) 1/2 cup white sugar 1/3 cup brown sugar... More
Test Kitchen: Sargent Choice Vegetarian Breakfast Burrito
Sargent Choice Vegetarian Breakfast Burrito Mia Sugarman, SAR Dietetics ‘22 Recipes modified from Cookie and Kate Yield: 6 servings Ingredients Six 6” whole-grain tortillas 1 Russet potato (cubed or shredded) 1 cup carrot (shredded or diced) 6 large eggs ½ can pinto beans or black beans (drained, rinsed) Black Pepper, Garlic Powder Several dashes of... More
Test Kitchen: Sargent Choice Veggie Wrap With Pea Pesto
Mia Sugarman, SAR Dietetics ‘22 Recipes modified from The Mountain Table Yield: 4 servings Ingredients for Pesto • 1 cup sweet peas (can use frozen or canned) • 3/4 cup packed basil leaves • 1/4 cup mint leaves • 1/4 cup sunflower seeds • 1 1/2 tsp salt • 5-6 tbsp olive oil Ingredients for Veggie Wraps • 4 pieces whole-grain... More