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Jefferson Recipe Contest 2021

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Congratulations to Our Winner

In honor of National Nutrition Month® we hosted a recipe contest in collaboration with the Ramily Food Market located on both Center City and East Falls campuses. The Ramily Food Market is a student food pantry to help combat food insecurity. The top three recipes were created and ranked by a panel of nutrition experts.

The winner of our recipe contest is Alyssa Cunningham for her easy and delicious Peanut Noodles. In addition to winning a gift card and a donation to the Ramily market in her name, Alyssa's recipe will be featured at Jefferson East Falls Dining!

We want to also highlight two additional recipes by Debra Zelnick and Evelyn Skoumbourdis and thank our panel of judges listed below

Judges

Rabiya Bower, RD, LDN
Program Coordinator, MS in Nutrition and Dietetic Practice (MS/RDN) Program
Department of Nutritional Sciences

Emily Rubin RD, LDN
Director of Clinical Dietetics Celiac Center, Fatty Liver Center, Weight Management Center

Reina Marino, MD
Director of the Weight Management and Environmental Health programs at the Marcus Institute of Integrative Health- Jefferson Health

JCHP + Ramily Food Market
Recipe Content Winner

Alyssa Cunningham - Peanut Noodles

Ingredients

  • 1 box of pasta (any type)
  • ½ cup peanut butter
  • ½ cup low-sodium soy sauce
  • ¼ cup rice vinegar
  • ¼ cup water
  • 1 and ½ Tablespoons sesame oil

Directions

  1. Cook pasta according to package directions
  2. Whisk together peanut butter, soy sauce, rice vinegar, water, and sesame oil in a separate bowl.
  3. Drain cooked pasta, add peanut sauce and mix together.
  4. Top with red pepper flakes, green onions, and sesame seeds (optional)

Nutrition Facts per Serving:

Makes 4 servings.

Calories 580, Total fat 24g, Saturated Fat 5g, Cholesterol 80mg, Sodium 1930mg, Total Carbohydrate 70g, Dietary Fiber 2g,  Total Sugars 5g, Protein 23g. 

Download PDF of Recipe

Honorable Mentions

Cranberry Quinoa Walnut Salad

Ingredients

  • 1 c quinoa
  • 1 c dried cranberries (Craisins)
  • 1 c fresh broccoli
  • 1/4 c chopped walnuts
  • 1/4 c sliced green onions (scallions)
  • 1/4 c balsamic vinegar
  • 1 1/2 Tbsp olive oil
  • 4 cloves garlic minced
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions

  1. Combine quinoa with 2 c water in saucepan and bring to boil over high heat.
  2. Reduce heat to simmer, cover and continue to cook until water absorbed (15-20 min).
  3. In a medium bowl, combine cooked quinoa, cranberries, broccoli, walnuts and green onions.
  4. In a small bowl, whisk balsamic vinegar, olive oil, and garlic until blended.
  5. Pour over quinoa mixture. Toss together until salad is well coated. Season with salt and pepper.
  6. Chill in the refrigerator for at least 30 minutes before serving.  

Nutrition Facts per Serving:

Makes 4 servings.

Calories 283, Total fat 13g, Saturated Fat 1g, Cholesterol 0mg, Sodium 303mg, Total Carbohydrate 34g, Dietary Fiber 5g,  Total Sugars 2g, Protein 9g. 

Quinoa Tabbouleh

Ingredients

  • 1 cup Quinoa any variety – cooked and cooled
  • 2 large tomatoes, or a good sized package of cherry or grape tomatoes, chopped small
  • 1 large white or red onion, chopped small
  • 1 large, or 2 small bunches parsley, chopped finely (stems should be removed)
  • 3-4 Tablespoons Olive Oil
  • Healthy squeeze of fresh lemon juice
  • Salt, pepper, garlic powder, and powdered cumin to taste

Directions

Toss everything into a bowl, mix well, season to taste and enjoy! 

  • Best when refrigerated for a while to let the flavors marinate. 
  • Keeps for about a week in a sealed container without issue.

Nutrition Facts per Serving:

Makes 4 servings.

Calories 304, Total fat 17g, Saturated Fat 2g, Cholesterol 0mg, Sodium 13mg, Total Carbohydrate 33g, Dietary Fiber 5g,  Total Sugars 3g, Protein 7g.

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