The COVID-19 pandemic has made eating in an everyday occurrence across the country, but for cancer patients who often have unique nutritional needs, at-home meal preparations can be particularly challenging. Fortunately, culinary experts at the OSUCCC &ndash; James are here to help with tips and easy-to-prepare recipes that can help cancer patients and caregivers get the most out of their homemade meals and snacks. &ldquo;In The James Instructional Kitchen, we work with patients, outpatients and caregivers on personalized nutrition education plans,&rdquo; says chef Stephanie Urrutia, RD, LD, a senior culinary educator at the OSUCCC &ndash; James. &ldquo;We focus on high-protein, high-calorie and easy-to-eat recipes, and provide information tailored to the patients&rsquo; diagnoses. Today&rsquo;s Recipe: Veggie Quesadilla Quesadillas are quickly assembled meals that can be balanced and filling with the addition of vegetables. Adding in zucchini, yellow squash, broccoli and black beans as with this recipe adds fiber, antioxidants, vitamins, trace minerals and protein. Using a whole wheat tortilla adds in whole grains and a chewy texture to the quesadilla that complements the crispy, browned exterior from cooking the quesadilla on a skillet. The black beans and cheese add protein as well as a velvety mouthfeel that can be welcome if mouth sores, dry mouth and difficulty swallowing pose issues during treatment. The quesadilla can be steamed in the microwave to make a quicker cooking option that is also softer and potentially easier on the palate. Additional vegetables can be added to the quesadilla post-cooking in the form of salsa, avocado and guacamole. Calories can be increased with sour cream, Greek yogurt or more guacamole. The vegetables can be adjusted to fit the seasons &mdash; Brussels sprouts in the fall, onions in the spring. The cheese, beans and spices can be adjusted as well to create different flavor profiles, including feta cheese, Kalamata olives, tomatoes, red onions and white beans with oregano. There are many additional possibilities. As always, it&rsquo;s important to remember that safe preparation and handling of foods is the most important factor for food preparation to make sure that you have lowered the risk for introducing foodborne illnesses, bacteria and viruses into your body.