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  • 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 serv...
  • 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.

    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.

    *Please let us know if you need scissors mailed to you.





    Paint You...

  • 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.

    Transf...
  • 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...
  • Description: Ingredients:
    1 teaspoon olive oil

    1/4 cup red onion, diced

    1/3 cup red and green bell pepper (each), seeded and diced

    1/2 cup tomato, seeded and diced

    1/4 cup frozen corn, defrosted

    1/2 cup black beans, drained and rinsed

    1/4 cup kidney beans, drained and rinsed

    1/8 teaspoon ground black pepper

    1/4 teaspoon sweet paprika

    1/8 teaspoon ground cumin

    1/8 teaspoon allspice

    1/8 teaspoon ground coriander

    1/8 teaspoon chili powder

    1/8 teaspoon salt

    1/2 cup cooked red (or brown) rice

    1/2 ounces honey lime vinaigrette
    Directions:
    Toss onion, tomatoes, and peppers in olive oil. Place on large sheet pan and place in 450 F pre-heated oven. Cook for 4 minutes.

    Add black beans and corn and season by adding all the spices, salt, sugar, dressing and cooked rice. Toss well.
    Yield:
    4 servings
    Nutrition Tip
    Beans may have a bad reputation because of their af...
  • Description: Ingredients:
    2 medium red beets, tops trimmed

    1 golden beet, top trimmed

    1 candy-striped beet, top trimmed*

    3 oranges

    1/3 cup red onion, thinly sliced

    1/2 small fennel bulb, thinly sliced

    1/4 cup white balsamic vinegar

    1/3 cup olive oil

    1 teaspoon salt

    1 teaspoon pepper

    1 teaspoon dried or fresh tarragon

    3 cups spinach

    3 cups arugula

    2 cups baby lima beans (canned or frozen)

    1/4 cup walnut halves

    2 ounces goat cheese

    *If you are unable to find golden or candy-striped beets, feel free to substitute any beets equivalent to 4 beets.
    Directions:
    Preheat oven to 400 F.

    Wash and wrap beets individually in foil, and place on rimmed baking sheet.

    Roast until tender, about 45-60 minutes.

    Meanwhile, prepare the dressing in a small bowl. Whisk together the white balsamic vinegar, olive oil, salt, pepper, and tarragon. Set aside.

    Peel coo...
  • Description: Ingredients:
    3/4 cup whole-wheat flour

    3/4 cup unbleached or all-purpose flour

    1/2 cup oat bran

    1/2 cup pecans

    1 teaspoon baking soda

    1/4 teaspoon salt

    1/4 cup molasses

    1 cup boiling water

    1 cup Greek yogurt

    1 teaspoon vanilla

    2 large eggs

    1 tablespoon + 1 teaspoon canola oil

    1 cup fresh or frozen blueberries
    Directions:
    Coat a large skillet with 1 teaspoon canola oil and set over medium heat.

    In a small bowl, combine flours, oat bran, pecans, baking soda, and salt.

    In a large bowl, combine molasses, vanilla, and water.

    Stir in yogurt, eggs, and 1 tablespoon oil.

    Pour molasses mixture into flour mixture. Mix just until moistened.

    Gently stir in blueberries.

    Pour batter by 1/3 cupfuls on to the skillet, making a few pancakes at a time.

    Cook 2 to 3 minutes, or until bubbly and edges look dry. Turn and cook 1 minute, or until underside is...
  • Description: Ingredients:
    1 cup red onion, chopped

    1 cup carrots, chopped

    1 cup parsnips, chopped

    1 cup butternut squash, chopped

    2 tablespoons extra virgin olive oil

    1/4 teaspoon pepper

    1/4 teaspoon salt

    1/2 cup dry quinoa

    1 tablespoon apple cider vinegar

    1/2 teaspoon honey

    1/2 teaspoon Dijon mustard

    1 garlic clove, minced
    Directions:
    Heat the oven to 400 F.

    Toss all vegetables on a cookie sheet with 1 tablespoon olive oil, 1/4 teaspoon pepper, and 1/4aspoon salt.

    Bake for 35-40 minutes.

    While vegetables are roasting, make the quinoa as directed on the package. Set aside.

    In a separate bowl or jar, prepare the vinaigrette. Whisk (or shake) together remaining oil, vinegar, honey, mustard, garlic and salt and pepper to taste. Set aside.

    Once vegetables are fork-tender, toss with cooked quinoa and vinaigrette. This may be served warm or at room temperature.
    Preparatio...