Sargent Choice Spicy Tofu Lettuce Wrap April 5, 2022 Mia Sugarman, 4th Year Dietetics Major, Psychology Minor Recipes modified from vegetarian times Yield: 16 servings Ingredients 1 tablespoon minced fresh ginger 1 tablespoon minced lemongrass 2 cloves garlic, minced 1 lb. extra-firm tofu, crumbled 1 8-oz. can water chestnuts, drained and chopped 4 tablespoons low-sodium […]
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: purchase pre-cut vegetables, pre-cooked proteins […]
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 […]
Patricia Orus-Deya, SAR Dietetics ’23 Sargent Choice Fruity Holiday Spritz Ingredients (2 servings): – 2 cups of sparkling water – 1 Pomegranate (yielding ~1/4 cup pomegranate juice + 1/4 cup pomegranate arils) – 2 tablespoons orange juice – Juice of 1 lime (+ additional wedges for garnish) – 1/4 cup of frozen cranberries – […]
Jessica Spier, Graduate Nutrition Student, SAR ’17 Of the many lessons, tips, and tricks that culinary students and professionals accumulate in their time in a fast paced, high volume kitchen, one in particular stands out most—mise en place. It means, roughly, “everything in place,” standing for the act of preparation required of every chef to […]
Jessica Spier, Graduate Student in Dietetics, SAR ’17 For a sandwich, as a side, or served up as morning toast, there are so many different types and times that we enjoy bread. Thinking about lofty, fluffy, leavened loaves, there are two leaveners in particular most highly debated for baking the best bread: yeast vs. sourdough. […]
Kate Killion, Junior Nutrition and Health Student, SAR ’18 Has anyone else noticed the current food trend of piling up ingredients into one big bowl of food? I always thought they looked pretty on Instagram, but I’m telling you—they taste even better than they look (try out a bowl at Whole Heart Provisions in Allston, […]
Emma Aneshansley Senior Health Sciences Student, SAR ’17 I moved into a Stuvi1 apartment my junior year. Like most other students leaving the typical dorms for the first time, I was excited to have my own room and to be granted the new degree of freedom of being able to cook for myself. Luckily I […]
In the video above, chef Walter Dunphy prepares pear carpaccio with baby arugula, Boston Bibb lettuce, and microgreens. Walter Dunphy, BU’s executive chef, offers up a tasty pear carpaccio to ease the transition from heartier cool weather eating to healthy eating. Dunphy’s take on vegetarian carpaccio, which means thinly carved and served raw, is “relatively […]
In the video above, chef Walter Dunphy prepares a fruit, yogurt, and granola parfait. Looking for an alternative to rich butter cookies and dense fruitcakes? Walter Dunphy, BU’s executive chef, creates an elegant parfait of fruit, yogurt, and homemade granola to broaden your holiday dessert repertoire. Dunphy starts with an easy recipe for granola that […]