by John Stingle, Dietetic Intern [University of Minnesota Medical Center – Fairview] It’s the time of year when tomato plants are on their last limb. Every fall my parents harvest
We’re starting a brand-new cooking class series for our volunteers! Bring a friend and learn from our talented chefs in the Open Arms kitchen. HOLIDAY COOKING FOR A CROWD For
by Alison Swenson, Dietetic Intern [University of Minnesota] Looking for another use for over-ripe bananas? Instead of banana bread, try these fun muffins that bake in half the time. I
by Lisa Knapek, Dietetic Intern [University of Minnesota – The Emily Program] As a child, I really did not like chili. I picked out everything except the hamburger and sauce.
by Christina Ellis, Dietetic Intern [University of Minnesota – The Emily Program] Chicken wings always seem to be a staple around football season; however, to change up the typical barbeque
by Alison Swenson, Dietetic Intern [University of Minnesota – The Emily Program] My 81-year-old grandmother says this is the best burger she has ever had. This recipe originally was supposed
by Lisa Knapek, Dietetic Intern [University of Minnesota – The Emily Program] With summer coming to an end, cooler days and longer nights are upon us. The change in the
Diana Brostow, Dietetic Intern [University of Minnesota – The Emily Program] I love this salad for so many reasons: it’s easy, it’s fast, it’s CHEAP, and it’s a fabulous meal
By Amanda Chicoine, Minneapolis VA Dietetic Intern I’m always on the lookout for a creamy pasta recipe without the fat and calories of an alfredo-based creamy pasta. This recipe allows
By Nicole Beyer, University of Minnesota Medical Center, Fairview Dietetic Intern Growing up, my parents never had to tell me to eat my vegetables; vegetables were, and still are, some
By Erin Lynch, VA Medical Center Dietetic Intern This is one of my favorite recipes. I’ve substituted so many of the vegetables in this soup, from rutabagas and turnips, to
By Rebecca Romash, University of Minnesota-The Emily Program Dietetic Intern, on rotation with Open Arms When I entered high school, my mother started her own catering company. I became very
Open Arms of Minnesota, the Twin Cities-based non-profit dedicated to providing nourishing, medically tailored meals to individuals with critical illnesses, has earned accreditation from the Food Is Medicine Coalition (FIMC). This recognition places Open Arms among an elite group of organizations nationwide that have demonstrated a high standard of care in delivering medically tailored meals (MTM).
Your Gift Will Help Us Serve More Clients!
Together we can continue to meet the increased demand for medically tailored meals with your support! We hope you think of us as you consider your year-end giving. Your donation is a gift of care, compassion, and encouragement!