SCTK: Brown Rice Bowl with Lemongrass, Tofu, and Cashews
By Caroline Patrick, Graduate Nutrition Student Another cold night and another warm meal with excellent company. At this week’s Test Kitchen, we made a delicious rice bowl filled with the cutest baby...
View ArticleSCTK: Indian Chickpea and Sweet Potato Kaftas
By Caroline Patrick, Graduate Nutrition Student We heralded in the Chinese New Year last week with a cross-cultural inspired feast. Indian koftas, sugar cookies, spicy rice noodles, and dumplings were...
View ArticleSCTK: Oatmeal Breakfast Bars
By Caroline Patrick, Graduate Nutrition Student Good ol’ fashioned oats are always on a shelf in my pantry—right next to thepeanut butter. Oats and peanut butter are a classic combination that I never...
View ArticleSCTK: Carrot Bread
By Alaina Coffey, Senior Dietetics Student, Sargent College Baby carrots may be one of your staple grab-and-go snacks but for this fall recipe we put carrots to use in a new, creative way. We shredded...
View ArticleSCTK: Lentils with Roasted Carrots and Beets
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...
View ArticleSCTK: White Bean Blondies
By Alaina Coffey, Senior Dietetics Student – Sargent College Despite their many health benefits, beans get a bad reputation – but what if you could receive the health benefits of beans at the same time...
View ArticleSCTK: Lentil Soup
By Alaina Coffey, Senior Dietetics Student – Sargent College Students cried tears of joy while dicing onions to make lentil soup! The soup recipe, adapted from Sabrina Pashtan’s Saborina.com,...
View ArticleSCTK: Cauliflower Curry
By Alaina Coffey, Senior Dietetics Student, Sargent College This vegan curry recipe was a comforting meal for a chilly evening, and pleased vegans and meat-eaters alike. The recipe was more similar to...
View ArticleSCTK: Mexican Quinoa Salad with Orange Lime Dressing
By Alaina Coffey, Senior Dietetics Student, Sargent College This Mexican quinoa salad recipe, which includes traditional ingredients such as corn, black beans, and avocado, was very popular...
View ArticleSCTK: Blueberry Lemon Yogurt Cake
By Alaina Coffey, Senior Dietetics Student, Sargent College Students baked blueberry lemon yogurt cake and thoroughly enjoyed this tasty treat at Wednesday night’s test kitchen. After baking and taste...
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