A version of this post was originally published on the Atinhoula A. Martinos Center website.
Enjoying the Fourth of July holiday at home this year and looking for a new recipe? Try taking a page out of the Martinos Cookbook!
Researchers from the Atinhoula A. Martinos Center for Biomedical Imaging recently came together to create a cookbook with their favorite recipes to share the gift of food during the COVID-19 pandemic.
The Martinos Cookbook includes more than 70 recipes from researchers, representing cuisines from around the world and covering every meal from throughout the day.
The cookbook is available as a PDF, as our gift to you. If you are able, please consider a donation of any amount to the MGH COVID-19 Response Effort. We have all benefitted from the efforts of MGH during this difficult time.
Here are a few of our favorites that could be a perfect fit for your summer barbecue.
Grapefruit and Avocado Salad with Lemon Honey Dressing
Contributed by Paige Sparks, Senior Research Coordinator, Sperling Lab
“This is a recipe my family always enjoys in the summertime. This recipe is from a cookbook that was created by a group my mother was in when she was early in her career.”
Paige Sparks
Ingredients
Salad
Bibb/Boston/Butter lettuce leaves
1 grapefruit, peeled, sectioned, membranes removed
1 ripe avocado, peeled and sliced lengthwise
Crumbled blue cheese
Dressing
Juice of 3 lemons
1/2 cup light olive oil or safflower oil
1/4 cup honey
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon pepper
*We always use safflower oil for the dressing, and the dressing
makes more than needed, so it can be kept for a while!
Method
- Blend dressing ingredients well (ideally in a blender or food processor, but a whisk would work!)
- Create a bed of lettuce leaves and top with grapefruit, avocado, and
bleu cheese. - Drizzle on dressing
Pasta alle Opzioni
Serves 8-12
Contributed by Mary Catanese, Postdoctoral fellow, Hooker Lab
Dreamt up one day for a gathering and to my surprise just about everyone loved it… doubling the recipe is more than enough for parties and gatherings of over ten people! Very nice to share!
Mary Catanese
Ingredients
1 pound of your favorite pasta
2-3 cups of your favorite tomato sauce (from a jar or your favorite
recipe)
1 container of your favorite pesto (a favorite brand or your favorite
recipe)
Opzioni: your favorite type of chicken (for example, roasted, seared or
milanese) and/or la verdura (e.g., mushrooms, peppers and/or onions
sautéed in garlic), parmesan or mozzarella cheese
*Pasta alle opzioni allows you to create your own favorite
version – you can also try vegan or with eggplant or zucchini
… and you can always skip the carbs!
Method
- Prepare pasta, drain, add a touch of butter or extra virgin olive oil.
- Heat tomato sauce and pesto together … serve over pasta.
- For opzioni, toss in pollo e la verdura: I suggest to prepare chicken
first (for example, chicken tenders or roasted chicken), if you add
la verdura, I suggest sautéed peppers and onions and/or
mushrooms (could simply use a jar of roasted red peppers), then
add chicken and stir, then add the tomato sauce and pesto and
serve over pasta. You can also toss it all together and heat on low
for a little while and serve. - Serve topped with freshly grated parmesan … and maybe prepare
some garlic bread! - You can also toss everything together and bake with mozzarella
until melted (at ~350)…
Buon appetito!
COVID-19 Research at Mass General
Researchers and clinicians at Massachusetts General Hospital Research Institute are mobilizing to develop new strategies to diagnose, treat and prevent COVID-19. Learn more.
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