This post comes to you from a recent Neumann grad, Ashley Onorato! Ashley is a recent graduate of the CDM program. For her capstone project, she created a cookbook of 20 vegetarian recipes. This is one of her favorites that she has shared with us!
You can purchase Ashley’s cookbook here:
Contributed by Jessica Zappasodi
I am sure you have packs of ramen lying around your rooms, stuffed in closets or hidden in drawers for those nights you are too tired to grab dinner. This recipe is a healthier spin on your classic ramen – it adds a few nutrients to the bowl. Bok choy is a type of Chinese cabbage. There are various ways of preparing this vegetable. You can cook its stalks and leaves, add them to soup, steam them, stir-fry, or eat them raw in salads. For this recipe, we are adding Bok Choy to ramen!
Contributed by Tara Convery
Mac and cheese is already awesome, but this simple and delicious recipe really blows away the box brand and eats more like a meal with the additional of some crunchy, fresh broccoli.
1 16oz coffee cup or coffee cup sized container, microwave, measuring cup, measuring spoons
Prep-time: 5 minutes
Contributed by Maureen Williams
Crock pot soups are a perfect way to make an easy meal for a cold night. Set everything up in the morning, let it stew all day, and then have a hearty and healthy dinner. This soup would be great with a good crusty bread and can be used for leftovers or frozen if you’re cooking for a small number.
Serves: 4 – 6
Prep time: 20 minutes
You’ll need: Crock pot, sharp knife, cutting board, ladle or other large spoon
Contributed by Tiffany McGregor
I sometimes shy away from mixing sweet and savory together, but this recipe just really, really works! The balance of creamy, crunchy, and chewy textures make it delicious and versatile as a main meal or the perfect side for just about any meat, poultry, or fish. This salad is a real crowd-pleaser and is in heavy rotation for summertime pot-lucks.
Prep Time: 20 minutes
You’ll need: Hot Pot, Slotted spoon, Bowl of Ice Water, Colander or strainer, Mixing Bowl, Sharp Knife, Cutting Board, measuring cups, measuring spoons
Contributed by Theresa Davidson
Pho (pronounced 'fa') is a Vietnamese soup consisting of broth, rice noodles, herbs, and meat - usually beef or chicken. Pho is a popular street food in Vietnam, which originated in the early 20th century in northern Vietnam, and popularized throughout the rest of the world by refugees after the Vietnam War. Theresa adapted this budget-friendly (less than $5 a serving), comfort food recipe from Food TV’s Ree Drummond, also known as The Pioneer Woman. The recipe can be found here.
Time: 15 minutes, including time to boil the water.
You'll Need: a sharp knife, measuring cups, measuring spoons, one large soup bowl