Blog
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
Test Kitchen: Sargent Choice Refreshing Blueberry Ginger Drink
Sargent Choice Refreshing Blueberry Ginger Drink Mia Sugarman, SAR Dietetics ‘22 Yield: 2 servings Ingredients 1/2 cup blueberries 1/2 tsp ginger 2 sprigs mint 1 can sparkling water (plain, lemon, or lime) Ice Directions Divide blueberries and ginger into two cups. Mash with a spoon. Add sparkling water, ice, and sprig of mint to each... More
Test Kitchen: Sargent Choice Quinoa Salad with Dried Fruit, Pepitas and Herbs
Mia Sugarman, SAR Dietetics ‘22 Sargent Choice Quinoa Salad with Dried Fruit, Pepitas and Herbs Recipe modified from Gaining Grounds cookbook Yield: 6-8 servings Ingredients 1 cup quinoa 2 tbsp olive oil 2 tbsp lemon juice Zest of lemon and/or orange 2 scallions, thinly sliced 1 can garbanzo beans, drained and rinsed 1 large... More
October Wellness Demonstration: Nourishing Fall Soup
Sargent Choice Nourishing Fall Soup As the weather cools down and the leaves start to fall, we turned to this versatile, easy recipe to help us welcome the fall season. Make this dish ahead of time to enjoy throughout the week or freeze to save for later Time save options:... More
Test Kitchen: Sargent Choice Versatile Summer Orzo Salad
Mia Sugarman, SAR Dietetics ‘22 Sargent Choice Versatile Summer Orzo Salad Recipes modified from FoodNetwork & thespicemarket Yield: 4-6 servings Ingredients 1 cup uncooked whole wheat orzo 1 tablespoons turmeric 1 bunch of scallions (4-5 scallions) 1/2 cup feta cheese (crumbled) Dressing 1/3 cup olive oil 1/4 cup red wine vinegar 1 tablespoon Dijon mustard Salt & pepper to taste Lemon juice and honey... More
Test Kitchen: Sargent Choice Vegan Summer Rolls
Mia Sugarman, SAR Dietetics ‘22 Sargent Choice Vegan Summer Rolls Recipe modified from FromMyBowl Yield: 10-12 rolls Ingredients Rice Paper Rolls: 10-12 sheets of rice paper (brown rice paper, if possible) Large, wide bowl of warm water Filling: Crunchy veggies (bell pepper, carrot, and cucumber work well) 1 small block of braised tofu 1 cup cooked vermicelli noodles (whole grain, if... More