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 […]
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 […]
Mia Sugarman, SAR Dietetics ‘22 Recipe modified from SixSistersStuff Yield: 16 Servings Bread Ingredients: ½ cup unsalted margarine or butter, softened 1 cup sugar 3 eggs 2 cups white whole wheat flour 1 ½ teaspoons baking soda 2 teaspoons baking powder ½ teaspoon salt 1 teaspoon vanilla 1 lime zested, 1 lime juiced 1 ½ […]
Mia Sugarman, SAR Dietetics ‘22 Are you interested in creating Sargent Choice recipes with local produce this summer? BU is excited to partner with ReVision Urban Farm based in Dorchester, only 5 miles from the Charles River Campus. Part of the Victory Programs family, ReVision Urban Farm is located right off of Blue Hill Avenue, […]
Mia Sugarman, SAR Dietetics ‘22 Xavier Toledo, SAR Dietetics ‘21 Sargent Choice Shamrock Shake Recipe modified from foodjoysunshine Yield: 4 Servings Shamrock Shake Ingredients: 1 cup milk 1 cup plain Greek yogurt 1 ½ teaspoons vanilla extract 2 Tablespoons honey 1 avocado 2 cups spinach (+additional as desired) 10-15 fresh mint leaves ½-1 cup ice […]
Mia Sugarman, SAR Dietetics ‘22 Xavier Toledo, SAR Dietetics ‘21 Sargent Choice Whole Grain Mozzarella Sticks Recipe modified from FoodNetwork Yield: 6 Servings Whole Grain Mozzarella Sticks Ingredients: 10 whole-grain Melba toasts ⅓ cup whole wheat breadcrumbs 1 tablespoon dried oregano Salt and black pepper to taste Large pinch ground cayenne 2 large egg whites 1 […]
Mia Sugarman, SAR Dietetics ‘22 Sargent Choice Sweet Potato Gnocchi Recipe modified from PinchOfYum Yield: 6-8 Servings Ingredients for Sweet Potato Gnocchi: Gnocchi: 1-lb sweet potatoes 1 cup ricotta cheese or silken tofu ¼ cup parmesan cheese or alternative 1 ½ teaspoons salt 1 ¼ cup white whole wheat flour (more for dusting) Sauce and […]