Strawberry Salad with Mozzarella and Balsamic Vinaigrette

Makes 4 servings Total time: 15 minutes Ingredients: Salad 6-8 cups loose salad greens 24 small strawberries 8 ounces fresh mozzarella 8 big leaves of basil Dressing ¼ cup olive oil 1/8 cup balsamic vinegar salt and pepper Directions: Whisk together olive oil, balsamic...

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Black-Eyed Pea Salad

Makes 8-10 servings Ingredients: 2 cups dried black-eyed peas 2-3 bell peppers finely chopped (I use red, green and yellow) 2 scallions finely chopped 1 garlic clove finely chopped 1/3 cup olive oil ¼ cup white wine vinegar ¼ cup...

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Arugula Salad with Mandarin Oranges

Ingredients: Salad 5 oz baby arugula 4 cooked bacon slices, chopped 4 medium fresh mandarin oranges (tangerines or clementines), peeled into segments Dressing 1/4 cup fresh orange juice 1 tsp grated orange zest 3 tbsp extra-virgin olive oil 1/8 tsp black...

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Spiced Pumpkin White Bean Bisque

Yield: 4-6 servings Ingredients: 1 tablespoon of butter or canola oil 1 medium onion, diced 3 cloves of garlic, minced 1 tablespoon of freshly chopped sage (or a little dry) pinch of ground nutmeg 1/2 teaspoon of ground cumin 2...

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Fruit Infused Water

Water infused with fruit, herbs and even vegetables makes a tasty, colorful, refreshing beverage. The D2d study encourages you to consider choosing infused water instead of a soda or other sugary beverages. The D2d Study team at the University of...

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Oatmeal Pancakes

This recipe was contributed by Patricia Sheehan who is the Project Manager at the D2d Coordinating Center at Tufts Medical Center in Boston. This recipe is modified from a version published in Cooking Light. They are a light, healthy, yummy...

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Basic Hummus

This recipe for healthy hummus was contributed by Ellen Vickery who is a Research Associate at the D2d Coordinating Center at Tufts Medical Center in Boston. Ingredients: One 15-ounce can low-sodium chickpeas, also called garbanzo beans, drained and rinsed ¼...

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