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 milk) 1, […]
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 (light or […]
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 hot […]
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 […]
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 […]
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 handful […]
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 […]
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 […]
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 […]
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 […]