Inspired by the dynamic duo of Dr. Roizen and Chef Jim at the Cleveland Clinic, where I interned last summer, I’m embarking on a mission to introduce culinary medicine in an accessible way – through social media. Every Friday, I’ll be sharing a “Functional Foodie” recipe as part of my job as Patient Care Navigator at Princeton Integrative Health.

Last week, I asked the patients at my office what content they would like in regards to cooking. Overwhelmingly, they asked about quick dinners and ways to include more greens, without much effort. I thought, why not combine these two requests in one delicious recipe?

Luckily these noodles come together in 15 minutes, are a crowd pleaser, and full of pantry and freezer (hello, edamame!) staples.

Make sure to check out @princetonintegrativehealth for the full video 🙂

Continue reading →

For my mom’s 50th birthday, I wanted to do something special.  I took inspiration from some of her favorite restaurant dishes and brought them to our kitchen table. 

The first dish that I had to recreate was one that we had tried at Urban Hearth in Cambridge this past December.

On a whipped cloud of ricotta, laid a melody of sautéed spiced apples and onions.  It was simultaneously smooth yet crisp, sweet and sour. The accompaniment of a hearty whole wheat focaccia played with the dish’s sweetness in a rustic way.

When it came to making this dish myself, I had no recipe to rely on – just my memory.  According to my mom, this recreation was even better than the restaurant.

Continue reading →

I’ve always dreamt of throwing a dinner party.  According the Cal and Janice of Beacon Hill’s Elegant Findings antique china shop, it’s in my future.  They also predict that I’ll be married in 2 years, which sounds unlikely. 

Regardless, my graduation marked the perfect occasion for my ultimate epic dinner party.  I invited some of my closest Tufts friends, consulted many blogs for recipes, and crafted a melodious playlist for a farewell night.

WHAT WAS ON THE MENU?

After good company, good food is a crucial aspect of any gathering.  Luckily, my very talented friend, Ari, pitched in to help in more ways than one.  If you’re ever doubting your compatability with someone, cooking together is a telling test – and as we’ve established before, we make a stellar team.  Just like any meal, a balance of carbs, protein, and fats in a party menu are essential for me.  

Continue reading →

Last fall, I spent my semester remotely, mainly at my grandparents house.  Amidst an intense academic course load, my grandparents fueled me in the best way: with food.  One of the sure-hit Tuesday-night dinner was my favorite fish, Dorada, with pressure cooker caramelized onion brown rice, and some sort of vegetable side.  This could range from artichokes (as per the last post), or peperonata.  

Peperonata is an Italian dish made with sautéing bell peppers, tomatoes, onion, garlic, vinegar, and thyme.  You can serve it as a side or condiment.  

As I learn more about nutrition and the food system, I’m always amazed at how my grandparents’ innate “diet” has always been healthy and simple.  You don’t need to be a skilled chef to cook healthily, you need access (and quite honestly, the means) to quality ingredients. 

Continue reading →

Can artichokes be addicting? My Nonna Tina’s recipe points to sure yes.

In my family, we call my nonna’s top recipes “sure hits.” These include her infamous peas (which I try to replicate), her Dorada fish, and yes, these artichokes. A couple days ago, I was feeling nostalgic and called my nonna to ask how she prepares them. I braced myself for a complicated recipe. Instead, the key ingredient humbled me: Trader Joe’s frozen artichoke hearts.

As a college student, having frozen vegetables on hand are an easy way for me to eat a variety of vegetables with ease and convenience. This recipe will take you no longer than 10 minutes, really.

Continue reading →

Nearly every Sunday night, I have my “dinner with Ari”.  It sounds like a television show, and perhaps one day, the Medford TV channel will air our kitchen shenanigans.  Ari is one of my good friends from school, who shares my passion and tastes about food – it also helps that he’s an Ottolenghi fan, too.  Below, I’ve compiled a collection of the college-friendly dishes we’ve made over the semester to celebrate another week down.

Ottolenghi’s Veg Paella (GF + V)

What’s there not to love about paella? It’s fun, celebratory, and a one-pot dish.  It was the perfect dish to jumpstart the semester.  Ottolenghi’s paella was the obvious choice.  It uses cupboard ingredients, with saffron being the only oddity; you can dismiss the saffron, but including it does offer a more by-the-sea aroma.  Similar to risotto, paella uses a particular short grain rice.  What arborio rice is to risotto, bomba rice is too paella.  Since I didn’t have bomba rice at home, I used arborio rice.  Arborio rice has a creamier texture due to higher amylopectin content. While I’ve previously claimed that this paella suits four, we scarfed down the paella between the two of us with much joy.  We might as well have been in Spain! 

Continue reading →