The Nutrition Source

Recipes - Table of Contents

• Asparagus with Warm Tarragon–Pecan Vinaigrette — Mollie Katzen
• Asparagus Spears with Mandarin Orange — Harvard University Dining Services
• Caesar Salad — Joyce Goldstein
• Cardamom Roasted Cauliflower — Suvir Saran
• Carrot Coriander Soup — Singapore Health Promotion Board and Milind Sovani
• Cauliflower Tomato Soup with Indian Spices — Amy Myrdal Miller
• Fresh Spinach with Sesame Seeds — Harvard University Dining Services
• Green Beans with Dried Cherries — Harvard University Dining Services
• Green Beans with Chili Garlic Sauce — Harvard University Dining Services
• Green Chutney — Suvir Saran
• Kale with Caramelized Onions — Harvard University Dining Services
• Mushroom Stroganoff — Joyce Goldstein
• Portabella “Steak” Sandwiches with Umami Sauce — The Culinary Institute of America
• Rich Vegetable Stock — John Ash
• Roasted Brussels Sprouts — Harvard University Dining Services
• Roasted Brussels Sprouts with Shallots and Walnut Oil — Harvard University Dining Services
• Roasted Beets with Balsamic Vinegar — Harvard University Dining Services
• Roasted Balsamic Vegetables — Harvard University Dining Services
• Roasted Squash with Pomegranate — Mollie Katzen and Harvard University Dining Services
• Roasted Sweet Potatoes with Pecans— Harvard University Dining Services
• Ruby Chard Decorated with Itself — Mollie Katzen
• Sauteed Rainbow Swiss Chard — Harvard University Dining Services
• Spicy Broccolini with Red Pepper — Nina Simonds
• Subz Makhni (Stir-Fried Vegetables in a Tangy Tomato Honey Curry)  — Singapore Health Promotion Board and Milind Sovani
• Sugar Snap Peas with Fresh Mint — Harvard University Dining Services
• Tunisian Carrot Salad — Nancy Harmon Jenkins

• Citrus Salad with Ginger Lime Dressing — Amy Myrdal Miller
• Grilled Watermelon Salad with Roasted Figs — The Culinary Institute of America
• Strawberry Rhubarb Crisp — The Culinary Institute of America

• Bulgur Pilaf — Harvard University Dining Services
• Couscous with Mint and Pine Nuts — Harvard University Dining Services
• Couscous–Quinoa Tabouli — Mollie Katzen
• Forbidden Rice with Scallions — Harvard University Dining Services
• Hearty Whole Grain Bread — Liesbeth Smit
• Mediterranean Rice — Harvard University Dining Services
• Mixed Up Grains — Harvard University Dining Services
• Mushroom Barley Risotto — Harvard University Dining Services 
• Spicy Coconut Rice with Limes — Harvard University Dining Services
• Wheatberries and Chives — Harvard University Dining Services
• Whole Wheat Penne with Pistachio Pesto and Cherry Tomatoes — The Culinary Institute of America
• Wild Rice with Cranberries and Cider — Harvard University Dining Services

• Guacamole — The Culinary Institute of America
• Hot Pepper Vinaigrette — Joyce Goldstein
• Mint Vinaigrette — Joyce Goldstein
• Oregano Garlic Vinaigrette — Joyce Goldstein

• Asian Trail Mix — The Culinary Institute of America
• Dukkah — The Culinary Institute of America
• Mushroom Tofu Veggie Burger — John Ash
• Spicy Lemongrass Tofu with Asian Basil — adapted from Mai Pham
• Whole Wheat Penne with Pistachio Pesto and Cherry Tomatoes — The Culinary Institute of America

• Cod and Littleneck Clams — Richard Vellante
• Crawfish Étouffe — Susan Guillory
• Fish Creole — Susan Guillory
• Pan-Roasted Salmon Served with Minty Snap Peas — Nina Simonds
• Shaved Fennel Salad with Coriander Crusted Hamachi — Ming Tsai
• Shrimp and Chicken Gumbo — Susan Guillory
• Wild Salmon Salad — Richard Vellante

• Chicken, Shrimp, and Fruit Salad — Madhur Jaffrey
  
• Lemongrass Marinated Chicken Breast with Olive Couscous — Ming Tsai
• Spicy Chicken Kebabs with Moorish Flavors — The Culinary Institute of America
• Murg Hara Pyaaz (Stir Fried Chicken and Spring Onion) — Singapore Health Promotion Board and Milind Sovani

• Baked Ricotta with Rosemary and Pepper Flakes — The Culinary Institute of America

• Fruit Cooler —The Nutrition Source
• Sparkling Iced Tea with Lemon, Cucumber and Mint — Liesbeth Smit

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