Recent Recipes
Simple Watercress Salad with Citrus Dressing
Combining culinary skills with knowledge learned through their coursework, students of MUIH’s cooking lab created this heart-healthy and delicious recipe with ingredients fresh from the farmers market. Enjoy as a light lunch or side dinner salad on a warm spring or summer day!
Lentil Maitake Burgers with Sundried Tomatoes and Thyme
These savory burgers were created by nutrition student Lindsay Aragon in the Whole Foods Cooking Lab. Lentils, mushrooms, sundried tomatoes, and walnuts offer a perfect canvas for flavor-rich herbs and spices. Serve warm with a side of her Crunchy Apple Almond Slaw for a healthy and satisfying meal.
Crunchy Apple Almond Slaw
This perfect-for-summer recipe was designed by nutrition student Lindsay Aragon in the Whole Foods Cooking Lab. The star of the dish is cabbage, which has strong cholesterol-reducing effects, and is assisted by vitamin C-rich lemon juice and nutrient-dense almonds. Serve alongside her Lentil Maitake Burgers with Sundried Tomatoes and Thyme for a for a healthy and satisfying meal.
Season’s Bounty Salad
This Mediterranean-influenced dish was created by nutrition students Eva El-Khatib, Becky Mears, and Megan Ántoni Placa in their Whole Foods Cooking Lab focused on raw food. A masterpiece that nourishes on all levels, the flavor is tangy without being bitter and includes the best of what the spring season has to offer…a true medley!
Berry Beet Smoothie
Although all the seasons are important, we’d be lying if we said we didn’t revel in all the benefits of spring! This recipe from Nutrition & Integrative Health student Jessica Waller will help you kick off the season with a smoothie that has that “spring” feeling. Nutrient-rich beet juice is blended with bright, energizing ingredients like carrots, blueberries, pineapple, and baby greens, to help you feel refreshed and revitalized!