The Ohio State University Comprehensive Cancer Center – Arthur G. James Cancer Hospital and Richard J. Solove Research Institute (OSUCCC – James) created the Mobile Education Kitchen to take its nutrition expertise on the road.
The Mobile Education Kitchen will focus on nutrition as it relates to cancer risk-reduction through food. Its purpose is to educate the public about healthy, cancer-preventive foods and how to prepare these foods not only in tasty ways, but in ways everyone can understand and do at home. This includes directing attention to the American Institute for Cancer Research’s nutritional recommendations.
Celebration for Life, the signature annual fundraising event for the James Fund for Life, funded the Mobile Kitchen with a $500,000 gift. The kitchen is operated by culinary experts in nutrition services at The Ohio State University Wexner Medical Center.
Not to be confused with the typical retail food trucks that are so popular these days, the OSUCCC – James mobile kitchen will visit community festivals, public health events, health-related fairs, athletic events and more to deliver hands-on nutrition education in places where the public gathers. Teams including chefs and dietitians, as well as Ohio State students completing their dietetic internships, will staff the kitchen, offering cooking demonstrations, food samples and nutrition information.
If you are interested in the OSUCCC – James mobile education kitchen, please submit a request through our online form. A member of the team will contact you within three business days to discuss your event. Fees for the truck may apply.
The Mobile Education Kitchen was recently featured on 10TV's "Toward a Cancer-Free World" series.
Corn Mascarpone Stuffed Pasta with Poached Spring Vegetables and Basil Vinaigrette
(Yields around 20 hors d’oeuvres)
1 cup roasted sweet corn
3/4 cup mascarpone cheese
1/2 cup ricotta
1 tablespoon fresh parsley
1 tablespoon fresh basil
Zest of 1/2 a lemon
Juice of 1/2 a lemon
2-3 dashes of Tabasco
Salt and pepper to taste
Roughly 1 pound pasta for stuffing (such as shells)
Roughly 2 pounds fresh spring vegetables (such as green beans, squash, red peppers, asparagus)
Microgreens for garnish (such as pea shoots, radish flowers)
Basil Vinaigrette Ingredients:
1 cup salad oil
1/3 cup Champagne vinegar
1/3 cup agave nectar
1 1/2 teaspoons Dijon mustard
1/2 cup fresh basil
1/2 cup fresh spinach
Salt and pepper to taste
• Place all filling ingredients in a food processor and blend until incorporated. Remove from food processor and place in a piping bag. Refrigerate for 20 minutes while you prepare the pasta and vinaigrette.
• Bring a pot of water to a boil and season water with salt to taste like sea salt water. Add pasta and cook until al dente (8-10 minutes depending on pasta). Drain. Once cooled, heat a skillet with butter. Add pasta and sauté until lightly browned. Remove from skillet and refrigerate.
• Bring another pot of water with salt and sugar to a boil. Add vegetables and cook for 3 to 4 minutes. Drain water and place vegetables in a bowl of ice water to chill. Once cooled, remove from ice water and chop into small bite-sized pieces. Place in a separate bowl and refrigerate.
• For vinaigrette, combine all ingredients in a blender and blend on low. Slowly drizzle in salad oil until an emulsion forms. Pour through a strainer to remove larger chunks of spinach and basil. Set aside.
• Fill pasta with mascarpone cheese mixture and set aside. Place vegetables on plate first, followed by stuffed pasta and top with basil vinaigrette and microgreens.
Quinoa Granola with Coconut, Dried Fruit and Almonds
1 cup quinoa flakes
1 cup quick oats
1 cup pre-washed quinoa
2 cups sliced almonds
2 cups unsweetened coconut flakes
1 cup dried nectarines
1 cup raw pepitas seeds (pumpkin seeds)
1 cup dried cranberries
1/2 cup maple syrup
1/4 cup vegetable oil
1 tablespoon vanilla extract
1 teaspoon salt
• Preheat oven to 325°. Line rimmed baking sheet with parchment paper.
• In a bowl, whisk together maple syrup, vanilla and salt. Slowly add all ingredients except for dried fruit and coconut. Toss until thoroughly coated.
• Place mixture on lined baking sheet and spread. Cook for 40 minutes until golden brown. Keep an eye on it as oven times and temperatures vary.
• Remove from oven when finished and let cool. Break apart, and add dried fruit and coconut to finish.
• Serve and enjoy!
Toward a Cancer-Free World Blog
Nutritional know-how is on the move in Ohio with the unveiling of The James' Mobile Education Kitchen. Read More