Thursday night's Earth Week dinner featured chef Jody Adams' Seared Scallops with Sunchokes, Peas, and Herbs, Braised Fennel, local tomatoes, and more!
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Creative cooking with ingredients from Brown University's cafeteria, the Ratty
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- rattygourmet@gmail.com
- Providence, Rhode Island, United States
- Hi there! We are Annie and Connie, twins at Brown University who love food. We were inspired by Brown students who created mouth-watering food concoctions in the Ratty from ordinary ingredients, so we started this blog to showcase recipes using ingredients that can be found in our college cafeteria. College cafeteria eating doesn't have to be drab; with a dash of inspiration and pinch of creativity, you can dine like an Iron Chef judge at the Ratty.
Contributing Chefs
A hearty thanks to our contributing chefs!
Vishesh Jain
Vishesh is a student at Brown University who loves cooking as an expression of creativity and a way to make people happy. Inspired by culinary competitions and fellow students, he treats the Ratty as a combined grocery, kitchen, and dining room.Love the Ratty? Love cooking/blogging/taking pictures of food? Apply to be a contributing chef!
Dietitian's Corner
Color your plate, boost nutrition and health!
Recipe Highlight: Green, Purple, and Orange Salad
What’s great about this salad is that it combines servings of both fruits and vegetables of varying pigments, is full of fiber, and balances flavor of both salty and sweet on the palate.
A plate full of color is one that is rich in various vitamins and minerals. The different pigments naturally occurring in fruits and vegetables provide good sources of Vitamin A, C and E and minerals like magnesium, potassium and folate. The pigments of fruits and vegetables function as phytochemicals and provide protective benefits to the heart, some are anti-carcinogenic, and help to prevent against other chronic diseases. Fruits and vegetables derive color from chlorophyll (green); carotene (yellow and orange); and anthocyanin (red, blue, purple).
The salad bars at both the Sharpe Refectory and Verney-Woolley are great opportunities to boost color in your diet. Choose from varying flavors, textures, cuts, and colors to compose your creation. Choose not only from fruits and veggies, but beans, cheeses, tofu, or tuna to add protein and nutrition. If making a salad your entrée, make half your plate from veggies, one quarter from fruits, and one quarter from protein. Go light on the creamy dressings and reach for extra virgin olive oil and balsamic vinegar to dress up your salad. Lastly, add crunch, texture and fiber by sprinkling on sunflower or pumpkin seeds and top off with some dried cranberries or raisins.
If you like this recipe, you might also like the “Fruity Caprese Salad”
Brought to you by Gina Guiducci, Brown University Dining Services dietitian. Email: gina_guiducci@brown.edu
See past posts for Dietitian's Corner
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Blog Archive
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2011
(39)
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April
(9)
- Josh's Italian Pita Pizza
- Fruity Easter Salad
- Scallops, Tomatoes, and Fennel at Earth Week 2011
- Squash Bisque with Cheesy Bacon Collard Greens
- Golden Raisin Spring Salad
- Easy Peasy Beans
- "Andreas-style" Spinach Mushroom Pita Sandwich
- Maggie's S'mores Dessert Made with Love
- Chicken Salad, Broccoli, Tomato Sandwich Two Ways
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April
(9)
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