Patient Care Jicama, Radish and Mango Salad By URMC Communications Apr. 9, 2018 Jicama looks like a brown turnip, but has a juicy, white flesh. It adds crispness to salads, slaws, and stir fry or crudité dishes. This light and refreshing salad is finished with a citrus-honey ...
Patient Care Rainbow Fruit Parfaits By Ruth Harper-Rhode Mar. 23, 2018 This light dessert combines colorful fruits with a honey-lime dressing to make a rainbow parfait. Each color represents a different group of phytonutrients and it is important to eat a variety of ...
Patient Care Arugula and Kale Salad with Mustard Vinaigrette By URMC Communications Mar. 22, 2018 Of all the cruciferous vegetables, broccoli may be the most well known for its cancer-preventive compounds. However, there are many other vegetables in this family, including arugula, kale and ...
Patient Care Avocado-Pineapple Smoothie By URMC Communications Mar. 17, 2018 In the spirit of St Patrick’s Day, we’ll be incorporating leafy greens into a smoothie. If you find many smoothies taste too sweet, this recipe is for you. It leans towards the savory side with ...
Patient Care Mushroom Barley Soup By Ruth Harper-Rhode Mar. 13, 2018 Several varieties of mushrooms are combined to provide a “meaty” texture and savory flavor to this rustic, vegetarian soup.
Patient Care Tuscan Beans and Greens By Ruth Harper-Rhode Mar. 5, 2018 This classic Italian entrée comes together quickly for a hearty and nutrient-dense meal. Serve with cooked farro or barley for a complete dinner.
Patient Care Chocolate Fig Bites By URMC Communications Feb. 28, 2018 These bites are chewy, rich and sweet because of the fig center.
Patient Care Roasted Vegetable Salad with Honey Vinaigrette and Spiced Almonds By URMC Communications Feb. 26, 2018 Hearty winter vegetables can go from side dish to main dish in this seasonal salad. Top with legumes or sliced chicken breast for some added protein.
Patient Care Miso Soup By Ruth Harper-Rhode Feb. 5, 2018 Miso soup is a tradition in Japan. It gets its name from having miso paste, which is a mixture of fermented soybeans and grains. It adds tasty flavor to this healthy soup!
Patient Care Vegetable Stock By Ruth Harper-Rhode Feb. 2, 2018 Vegetable stock is a staple for many plant-based recipes, especially soups. You could buy it at the grocery store but it’s also very easy to make on your own at home!
