Research Projects
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Spinach Preparation & Cooking Below are pictures taken during the days we spent in the UNH Thompson School Teaching Kitchen preparing and cooking the spinach dishes used in our feeding trial to assess the bioavailability of lutein in human volunteers. We incorporated the 'Springer' and 'Spinner' spinach cultivars, grown at our UNH Woodman Research Farm, into creamed spinach, curried lentil soup, stuffed shells, enchiladas, and roasted red pepper dishes. After the dishes were prepared and cooked they were separated into individual serving sizes and vacuum sealed into microwavable bags. Food samples were then placed into a freezer prior to participant distribution. Preparing five different dishes, along with servings of plain spinach leaves, gives our participants a choice for their daily spinach dose! Here are the recipes. (left) Ray and Joanne "spice things up", (right) Dean and Mark are cutting up vegetables for the lentil curried soup and enchiladas. (left) Everyone was busy doing something (Joanne and Ray's daughter, Jean Marie, even stopped by to help), (right) Chef Joanne cooking with a smile. (left) Joanne (foreground) and Catherine (background) preparing the ingredients for the stuffed shells, (right) Joe washed his hands before putting them in that bowl (I checked). (left) Chef Adam with a sheet full of the stuffed shells, (right) Dean and Dave "testing" the curried lentil soup (just to make sure it tasted OK).
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Every burner in the kitchen was going.
