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 3 […]

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 sea […]

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 into ¼” […]

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 2 tbsp […]

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 milk) 1, […]