January Seasonal Foods. Leeks are part of the onion and garlic family and look similar to celery stalks. They pair well with all herbs and bring out the flavor in any dish...
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The Dining Digest: January 2020
January Seasonal Foods
Leeks are part of the onion and garlic family and look similar to celery stalks. They pair well with all herbs and bring out the flavor in any dish. The most difficult part of preparing leeks is cleaning them; since they grow in soil, make sure to clean your leeks thoroughly. Cut the root and the dark green parts off, leaving only the white and light green sections to cook. You can eat leeks raw, sautéed, or roasted. They are loaded with potassium, which helps regulate blood flow in your veins and arteries. Leeks also contain iron and vitamin B, which are helpful if you have anemia since they boost red blood cell counts.
Parsnips look similar to carrots, but are a light cream shade and contain more starch. They can be used in place of potatoes and turnips and have a sweet yet nutty taste. You can roast, bake, puree, mash, or boil your parsnips. They work well in vegan dishes like carrot and parsnip latkes. In order to pick the sweetest parsnips, look for ones that are very white in color and not yellow. Parsnips are rich in vitamins C and K as well as folate. One cup of parsnips contains about 6.5 grams of fiber, which helps your digestive system.
Dr. Mindy Haar
Dr. Mindy Haar’s Recipe
Mindy Haar, Ph.D., RDN, CDN, FAND has been a member of the New York Institute of Technology community for the past 15 years and now serves as chair of interdisciplinary health sciences and assistant dean for undergraduate affairs in the School of Health Professions. She has worked in many settings as a clinical dietitian and nutrition educator. Haar has taught and developed courses in lifestyle and weight management, professional and cultural issues in health care, and complementary and alternative medicine, and currently teaches community nutrition.
Parsnip Soup
Parsnip Soup
Serving Size: 8 people

  • 8 cups water
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon minced garlic (fresh, dried, or jarred)
  • 2 tablespoon minced onion (fresh or dried)
  • 8 medium parsnips, peeled and sliced into discs
  • 2 medium carrots, peeled and sliced into discs
  • In a large pot, add all ingredients and bring to a boil for 5 minutes.
  • Cover and reduce heat to low. Simmer for about 30 minutes or until vegetables are tender.
  • Using an immersion blender, puree the soup.
  • Add salt and pepper to taste.
  • Freeze any leftovers.
Want Your Recipe Featured in the Dining Digest?
Dining Services would love to include recipes from faculty, staff, and students in our upcoming issues! If you have a recipe that you would like to share, please send the recipe, your photo, and a little information about yourself to Dianna Potente at
Food Holidays
January 30: National Croissant Day

All cafes will be offering pretzel croissants for $2.
Grand Opening Avenue C
Avenue C at Anna Rubin Hall

We are pleased to announce that a new Avenue C location will be opening in Anna Rubin Hall, serving all the delicious offerings found at our other campus locations, with 24-hour fresh food, snack, and beverage options. The grand opening will be on February 6 at noon. There will be a cake and our canteen representative will be able to help you set up an account between noon and 1:30 p.m.
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We’d love to hear from you! Please visit our web page to submit your feedback and suggestions so we can better serve the New York Tech community.
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Campus Catering
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