Sargent Choice Fresh Summer Roll September 4, 2024 Ashly Estrada, Nutrition Student Why We Chose This Recipe This recipe is versatile, refreshing, and colorful, making it perfect for the summertime and early fall! While the ingredients can be adapted based on seasonal availability, it’s a dish we love to make every semester due to its […]
March 28, 2023 Abigail Morrissey, Nutrition Student Why We Chose This Recipe As we enter the Spring season, more fruits and vegetables can be grown locally and these items are often less expensive and taste better. This salad is easy to make and contains plenty of vegetables, whole grains, and protein for a delicious, satisfying, […]
Sargent Choice ScooperBowl Texas Caviar February 6, 2023 Tessa Paget-Brown, Dietetic Intern Why We Chose This Recipe This recipe is a fun and affordable option, especially for occasions where you might be feeding big group, such as a Super Bowl watch party. It is a great source of plant-based protein, fiber, and micronutrients! This no-cook […]
By Alaina Coffey, Senior Dietetics Student, Sargent College At this week’s Test Kitchen we gathered to bake Roasted Root Vegetables with Rosemary, a perfect dish for anyone looking for a new side for Thanksgiving or the winter holiday meals. This is a simple and forgiving recipe that you can make additions to, or substitutions. This recipe […]
By Alaina Coffey, Senior Dietetics Student – Sargent College At this week’s test kitchen we served up a nutritious, flavor-packed meal of lentils with roasted carrots and beets. Lentils have numerous health benefits: they are high in protein and fiber, low in fat, and full of minerals such as iron, copper, phosphorus, folate, and manganese. This […]
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 […]
Written By: Alaina Coffey, Senior Dietetics Student, SAR 16 This cauliflower rice recipe was a huge hit among students at SCTK, and a new favorite recipe for Karen! We created “fried rice” by using cauliflower made into small granules in a food processor as the base, replacing the rice. Recent trendy and innovative recipes have called […]
By Emma Balek, Sargent Choice Nutrition Center Practicum Student & Senior Dietetics Student and Sarah Butler Mazerall, MBA, MS, RD, LDN, SCNC Registered Dietitian Recently in the SCNC’s Healthy Cooking on a Budget Class we took on the challenge of making a one dish wonder that gives us all the grains and vegetables we need […]
By Caroline Patrick, Graduate Nutrition Student At the Sargent Choice Test Kitchen we’re all about pampering our food. During our last Test Kitchen, goers were massaging the well-deserving kale, and this week we were fanning brown rice like royalty. I could nearly hear the granules singing, “I’m so fancy.” What exactly were we doing fawning […]
By Jay Patruno, Sargent Choice Ambassador & Freshman Dietetics Student Nothing is better on a hot summer day than a refreshing salad. So on a muggy October evening a salad turned out to be the best snack. Sargent Choice’s kale and quinoa salad with citrus dressing is a simple, fun recipe that is sure to […]