Healthy

Dinners to try this Week

By Meredith Fisher

A new year means new food! Logistically speaking, it is comforting to make food you know and love but occasionally it comes time to spice up your routine. These recipes will add new dimension to foods you already know and love. Best of all, the recipes are easy to put together and can be prepared without a kitchen- goodbye, dining hall!

Sun-dried Tomato Couscous with Chickpeas and Roasted Kale

Photo:   Meredith Fisher

Photo: Meredith Fisher

This recipe builds off a fluffy couscous base with nutrient-filled greens and a scattering of protein-filled chickpeas. This dish will fulfill your craving for Mediterranean food and you will look like a whiz in the kitchen. The secondary elements of the recipe include pine nuts and sundried tomatoes, which elevate the taste and add complexity. This meal will come together right before your eyes and still look carefully thought-out and elegant.

INGREDIENTS (SERVES 4):

1   10-ounce box couscous

½ c. pine nuts

3T   olive oil

1    15.5-ounce can chickpeas, rinsed

2    bunches kale, stems trimmed

1    small jar sun dried tomatoes (or package of dried tomatoes, not in oil)

Salt, black pepper, and garlic; season to taste

  1. Cook couscous according to package instructions
  2. Add sundried tomatoes to couscous while water is still being absorbed. If they are out of a jar, they can be put directly into the couscous mixture. If they are dried, soak them in water for a few minutes to soften them. Cut the pieces into small bits
  3. Toast pine nuts in a skillet over low heat until golden, about 3 minutes. Set aside.
  4. Add olive oil to skillet and sauté kale on medium heat for 1 minute.
  5. Add chickpeas, garlic, salt, and pepper to the skillet. Cook until the greens are tender
  6. Incorporate chickpeas and kale over couscous. Top with toasted pine nuts

SHORT CUTS: Buy couscous mixture with pine nuts and spices already incorporated. Use a microwave instead of stove to cook the couscous. Microwave for 2 minutes or until all water is absorbed. Use microwave instead of pan to steam greens for 1 minute.

 

Zucchini Noodles with Creamy Avocado Sauce

Photo: Meredith Fisher

Photo: Meredith Fisher

I think we can all agree that avocados are one of the greatest foods on Earth and finding a new way to eat them is arguably one of the best discoveries of the week. Making your own pasta sauce may sound daunting, but is much simpler and even more satisfying than you can imagine. This recipe also incorporates zucchini noodles, allowing you to enjoy pasta, without all of the carbs. While some light equipment is required, this dish comes together in a snap.

For just under ten dollars on Amazon you can be the proud owner of a hand-held vegetable spiralizer, turning all of your favorite vegetables into shredded toppings or spaghetti noodles. 

INGREDIENTS (SERVES 4):

12 ounces zucchini (about 3 zucchinis)

2 ripe avocados

1/2 c. Basil Leaves

2 Tablespoons of lemon juice

1/3 c. olive oil

1 c. cherry tomatoes, halved

salt and black pepper; to taste

  1. Prepare sauce by mashing avocado and adding lemon juice, olive oil, and basil. Throw into the food processor for a quick whirl or simply mix by hand.
  2. Spiralize zucchini
  3. Place zucchini in pan over medium heat ensuring that there is enough moisture for the noodles to soften. Cook until softened, about 3 minutes. The noodles can also be cooked in the microwave for about 2 minutes.
  4. Add halved cherry tomatoes to pan, cook on medium heat until warm
  5. Cover noodles with sauce and serve.

SHORT CUT: Use normal pasta rather than zucchini noodles.* For a healthier option, use noodles made from a bean or lentil base, such as Tolerant Black Bean Fettuccine.

Must See: Boston Public Market

By: Yashi Gudka

Photography: Yashi Gudka

The Boston Public Market is an indoor public market featuring produce, delicacy items, and much more. All of the items are sourced from either Massachusetts or the greater New England area. It has a historic origin as seen in the revival of the original Faneuil Hall marketplace. The Boston Public Market is the only market of its kind in the entirety of The United States. It promotes Boston residents to purchase fresh and local food, encourages consumers to understand how food is produced, and promote regional flavours.

 

Taza Chocolate, Soluna Garden Farm, and Red’s Best Seafood are just a few examples of the great vendors the Boston Public Market has to offer. Vendors sell produce, beverages, poultry, and specialty products such as apple cider donuts and lattes.

 

 

The Boston Public Market also hosts exhibitions Wednesday through Friday on sustainable cooking and wellness events that are held in an event space within the market known as The Kitchen. At this venue, people are able to learn new cooking techniques, healthy eating, and overall wellness. Multiple culinary experts have been drawn from around the United States to educate people about the importance of food and share delicious recipes.

 

Over the next month, The Kitchen is filled with exciting programs; as per below:

FREE

Brown Bag Lunch- Fridays 12-1:30pm

Taste of the Season- Sundays 11am-1pm

REI Yoga- Thursdays 7-8am

Fresh, Fast, & Delicious for less


$10-20

Date Night Cooking, Risotto for Two- Saturday 1/30 6-8pm

Bakeology 101- Sunday 2/7 2-4pm (DIY Cupcakes)

For the Love of Fish- Thursday 2/11 5-7pm (with Red’s Best Seafood)


Next time you are in the South End, be sure to check out the Boston Public Market!  Also, interested students can purchase a membership at The Trustees in order to get 10% off your purchases at select vendors and discounts on programs at The Kitchen.