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Working@Duke's Thanksgiving Recipe Round-Up
Durham, NC - Everyone has a special recipe, whether it's a family secret, straight from a cookbook or something learned and perfected over the years.
With Thanksgiving upon us, favorite recipe creations will soon be making their way to dining room tables for the holiday.
For Kelly Deal , that means cooking a seasonal favorite - butternut squash lasagna. She first tried eating it during a workplace potluck three years ago and loved it so much she's made it herself over and over again.
"I've made it for a few autumn and winter potlucks. It's nice to have a hearty vegetarian entree available even though I'm not a vegetarian," said Deal, an associate in research at the Duke Global Health Institute. "When I make the lasagna, I usually make two - one to cook immediately and one to freeze. Add a spinach salad and some wine and dinner is served."
Before you start preparing meals with family and friends, check out some recipes Duke employees can't wait to serve this Thanksgiving:
Asian-inspired Brussels sprouts (adapted from recipe by Linda Fraser)
Submitted by: Emelia Chabot , clinical dietitian, Henderson Family Medical Clinic
Baked eggs with herbed grits
Submitted by: William Falls Jr ., staff specialist, School of Nursing
Butternut squash lasagna (adapted from recipe by Giada De Laurentiis)
Submitted by: Kelly Deal, associate in research, Duke Global Health Institute
Fresh cranberry relish
Submitted by: Kristen Lynam , clinical research nurse coordinator, Division of Maternal Fetal Medicine
Strawberry nut salad
Submitted by: Karen Goddard , manager of claims and administration, Corporate Risk Management
Tofu pot pie (adapted from recipe by Louise Hagler and Dorothy R. Bates)
Submitted by: Leslie Pardue , program coordinator for professional studies, Nicholas School of the Environment's Academic and Enrollment Services
Whole cranberry relish
Submitted by: Kathy Peterson , administrative assistant, Office of Divisional Deans, Arts & Sciences
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