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  • Description: Ingredients:
    12 ounces package frozen, puréed, cooked squash, thawed

    1 1/2 teaspoons freshly grated ginger

    1 tablespoon soy sauce

    2 teaspoons honey
    Directions:
    Combine ingredients in a medium mixing bowl and mix well.
    Yield:
    2 servings
    Nutrition Tip
    Many people love the fresh, delicious flavors of squash during the fall and winter months. However, there may come a time when you are tired of eating the same whipped squash or baked squash as a side to your meal.

    This dipping sauce is a delicious and versatile take on squash. Try it with fresh cut vegetables and/or whole grain breadsticks. Having frozen vegetables on hand can help make healthy eating more feasible.
  • Description: Ingredients:
    1 dozen local eggs

    1/4 cup unsweetened almond milk

    1 cup chopped spinach

    1 cup quartered cherry tomatoes

    1/2 cup diced red onion

    1 teaspoon pepper

    1/2 teaspoon salt

    1 teaspoon garlic powder

    1 teaspoon fresh basil

    6 slices of Ezekiel bread, whole grain 4:9

    1 diced avocado (for serving)

    1/2 cup feta cheese (for serving)

    Pico de gallo (for serving):

    3/4 cup diced tomato

    1/3 cup red onion

    1 tablespoon lime juice
    Directions:
    Preheat oven to 350 degrees.

    In a large bowl, whisk together the eggs, almond milk, pepper, salt, garlic powder, and basil.

    Stir in tomatoes, spinach, and onions.

    Cut a piece of Ezekiel bread in half, then chop into pieces and divide evenly to the bottom of the Strata holder. (Each Strata gets 1/2 slice of bread.)

    Divide the mixture evenly between 12 strata holders and bake for 10 minutes or until the e...
  • Description: Ingredients:
    1 (4 to 4 1/2 pound) piece watermelon, preferably seedless

    3 large ripe tomatoes, preferably green or orange heirlooms, seeded and cut into 1-inch cubes

    1 medium sweet onion, such as Vidalia, sliced

    4 tablespoons chopped fresh mint

    1 cup (4 ounces) crumbled feta
    Directions:
    Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed.

    Transfer to serving bowl. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.

    Add the tomatoes, onion, and mint to the watermelon and toss gently. Add the feta and toss again. Serve immediately.
    Yield:
    10 servings (3/4 cup)
    Nutrition Tip
    The tomatoes and watermelon in this recipe are rich in a phytochemical called lycopene, which give these fruits their red/pink color. Phytochemicals, or phytonutrients, provide plants with natural protection against disease, sun damage, fungus, and bugs. Many of...
  • Description: Ingredients:
    1 small 6” whole wheat tortilla

    1 tablespoon hummus

    1/2 avocado

    2 slices roasted peeled eggplant

    1 tablespoon olive oil
    Directions:
    Peel eggplant completely with a knife or vegetable peeler. Cut the eggplant into slices (of preferred size and shape).

    In a large bowl, add 1/2 cup warm water.

    Add 4 to 6 cups of cool water after a few minutes.

    Put the eggplant slices into the water and let them sit, submerged for 30 minutes.

    Preheat oven to 375 F.

    After 30 minutes, drain and pat eggplant until thoroughly dried. Lay eggplant on a baking sheet and lightly brush with olive oil.

    Turn all the pieces over and spray the other sides.

    Bake until the downside has browned nicely (10 to 15 minutes). Turn all the pieces over and bake alternate side is browned (about 10 more minutes).

    Assemble hummus, avocado, and roasted eggplant on tortilla.
    Yield:
    1 serving
    Nutrition Tip ...
  • Description: Ingredients:
    3 eggplants

    1 1/2 cup chopped onion

    1 1/2 teaspoon minced garlic

    2 cups low-fat ricotta cheese

    1 1/2 cup part-skim mozzarella cheese, grated

    3/4 cup wheat germ

    1 teaspoon oregano

    1 teaspoon basil

    3 large, fresh tomatoes, sliced

    1 teaspoon olive oil
    Directions:
    Place parchment paper onto baking sheet.

    Slice the eggplant into 1/3-inch circles. Place on baking sheet.

    Put a few grains of salt on each slice.

    Bake for 15 minutes at 350 F.

    Sauté onions and garlic until soft.

    Combine the cheeses.

    Combine wheat germ and spices.

    Drizzle olive oil on bottom of a large baking pan.

    Layer ingredients this way: eggplant, wheat germ, cheese, tomato, eggplant, tomato, wheat germ.

    Cover pan with aluminum foil.

    Bake for 30 minutes at 350 F.

    Uncover and bake 5 minutes. Serve warm.
    Yield:
    12 servings
    Nutrition Tip
    With...
  • Description: Ingredients:
    1 12-ounce can tuna, packed in water, drained

    30-ounce can cannellini white beans, drained and rinsed

    1/4 cup small capers, drained and rinsed

    6 tablespoons olive oil

    3 tablespoons red wine vinegar

    1/4 teaspoon ground black pepper

    1 medium red onion, thinly sliced

    3 cups cherry tomatoes, cut in half

    3 cups fresh arugula

    6 fresh basil leaves
    Directions:
    In a large bowl, add the tuna and break it into bite-sized pieces with a large fork. Add the beans and capers.

    Into a separate bowl, add the olive oil, red wine vinegar, and black pepper.

    Pour the dressing over the tuna, bean, and caper mixture and allow the flavors to infuse while slicing the vegetables.

    Add the onion and tomatoes to the tuna mixture and toss gently.

    Place the arugula on a large platter and top with the tuna mixture. Chop fresh basil leaves and sprinkle over the top and serve.
    Yield:
    6 se...
  • Description: Ingredients:
    1 large head of cauliflower, florets cut into 1-2 inch pieces

    2 tablespoons olive oil

    2 tablespoons lemon juice

    1/2 teaspoon salt

    1/2 teaspoon black pepper

    2 garlic cloves, minced

    2 teaspoons fresh rosemary, finely chopped

    2 teaspoons fresh thyme, finely chopped

    2 tablespoons parmesan cheese, freshly grated
    Directions:
    Preheat oven to 450 degrees.

    Combine cauliflower, olive oil, lemon juice, salt and pepper and place on a large shallow roasting pan or a cookie sheet with aluminum foil. Roast for 20 to 25 minutes, until tender and lightly browned, stirring occasionally so cauliflower is evenly cooked.

    Sprinkle cauliflower with garlic, rosemary, and thyme then roast for 5 more minutes. 3. Remove from oven and sprinkle with parmesan cheese.
    Yield: 6 cups (8 servings) Nutrition Tip
    Don't underestimate the power of this white cruciferous vegetable. Cauliflower may not be as color...
  • Description: Ingredients:
    2 cups cooked corn, fresh or frozen

    1 avocado, cut into 1/2-inch cubes

    1 pint cherry tomatoes, halved

    1/2 cup finely diced red onion

    2 tablespoons olive oil

    1/2 teaspoon grated lime zest

    1 tablespoon fresh lime juice

    1/4 cup cilantro, chopped

    1/4 teaspoon salt

    1/4 teaspoon pepper
    Directions:
    Combine the corn, avocado, tomatoes, and onion in a large glass bowl.

    Mix together the rest of the ingredients in another bowl, pour over the salad, and gently toss to mix.
    Yield:
    6 servings
    Nutrition Tip
    As a healthy fat, rich in polyphenols, olive oil can be an excellent ingredient to add to salads, soups and sauces for a rich and savory taste. With 75% of the fatty acid building blocks that make up olive oil coming from monounsaturated fats, these fats may plan an important role in reducing risk of developing certain cancers, like colon cancer.

    Additionally, olive oil...
  • Description:
    Explore how creative arts activities can support relaxation to help you feel better and connect with others in the Dana-Farber community by joining the Zakim Center's monthly Creative Arts Online Workshops via Zoom. Materials will be provided and no experience is necessary to participate, but space is limited and registration is required.

    *These programs are open to Dana-Farber patients and caregivers.

    Please note that our May workshops are at capacity, but you can email to be added to the waitlist(s).

    Wire Sculptures with the MFA

    Wednesday, May 20, 11 a.m. - 12:30 p.m. ET

    Join us as we get playful with bending and twisting! Explore the wonderful world of wire sculpture! Inspired by a selection of dynamic artwork on view at the Museum of Fine Arts, we’ll learn about making our own sculptures out of wire. We’ll learn a basic technique for making wire people or animals. The possibilities are endless with the kinds of creations you can make...

  • Cucumber Soup

    1 Apr, 2026
    Description: Ingredients:
    6 pounds cucumbers (about 6 cucumbers), peeled, seeded, and coarsely chopped

    2 yellow bell peppers, stems and seeds removed, coarsely chopped

    4 green onions, chopped

    1 jalapeno pepper, minced

    2 tablespoons fresh cilantro, finely chopped

    1 tablespoon fresh mint, finely chopped

    1 tablespoon fresh dill, finely chopped

    3-4 garlic cloves, mashed to a paste

    1 teaspoon salt

    1/2 teaspoon paprika

    1/4 teaspoon black pepper

    1/2 teaspoon cayenne pepper

    4 cups low fat plain yogurt

    3 tablespoons extra-virgin olive oil

    2 teaspoons white wine vinegar

    2 tablespoons fresh chives, minced
    Directions:
    Combine the cucumbers, bell peppers, green onions, jalapeno, cilantro, mint, dill, garlic, black pepper, paprika, cayenne, yogurt, olive oil, and white wine vinegar in a large bowl.

    Working in batches, purée the ingredients in a blender until very smooth.

    Tran...
  • Description: Ingredients:
    1 sugar pumpkin

    1 can chickpeas (or use dried)

    1 can white beans

    2 cloves garlic

    1/4 teaspoon salt

    1/4 teaspoon pumpkin pie spice

    1/2 cup olive oil

    1/2 cup water

    1/2 cup tahini
    Directions:
    Prepare to roast the sugar pumpkin by slicing off the top and removing seeds* and stringy flesh.

    Cut pumpkin into quarters. Place flesh side down in a baking dish with 1 inch water on the bottom.

    Roast at 425 degrees for 50-60 minutes until skin is dark and lifts easily off the flesh. Scoop flesh into bowl and let cool.

    Drain and rinse canned beans, then place in blender or food processor. Add tahini, garlic, salt, pumpkin pie spice and water. Blend at high speed and add olive oil while mixing. Add additional olive oil or water as needed to get a thick smooth consistency. Keep refrigerated.

    *Roast the seeds for a healthy treat.
    Yield:
    30 servings
    Nutrition Tip
    Pumpk...