This is a quick dinner where most of the ingredients are easily taken from your dining hall.
Tomatoes, orange bell peppers, garlic, olive oil, salt, mushrooms. In a medium frying pan, heat up the oil at medium heat. Add the garlic and mushrooms and let sizzle. When the mushrooms start to brown, add the peppers, and tomatoes. Boil water and cook the pasta. Back in the frying pan, let everything simmer down until the tomatoes are soft. and there is a thin sauce cooking down. Serve over the pasta!
Simple dinners are the best. Take some vegetables from the dining hall’s salad bar, toss in olive oil and roast at 425 for 30 minutes. Toss into a bowl of salad greens, maybe add some cold ingredients, and munch away. Shown here with cut-up persimmons from Sarah’s parents.
A simple dinner tonight: salad with mesclun, sweet potato chunks, dried cranberries, feta cheese, sliced almonds. My mom’s favorite multigrain crackers on the side— they remind me so much of home. I can’t wait for Thanksgiving break.
When I was asked to bring a savory dish to a swing dance potluck a few days ago, I was stumped. Mostly because I really wanted to make my favorite quinoa dish, but the potluck was nut-free and the dish requires pesto. So I changed my attack plan and decided to try a new recipe: a butternut squash-wild rice salad inspired by this recipe. My version of the salad include cooked wild rice, cubed and roasted butternut squash, dried cranberries, feta cheese, and a dressing of olive oil, red wine vinegar, whole-grain dijon mustard and a touch of honey. I would have added scallions, but onion-y foods and Lindy Hop do not mix.
The Idea: A cookbook for college students with recipes that can be used long after college. The concept is simple. Most of the ingredients come from dining halls, but the resulting food is so much better. Everything is vegetarian (see the footnotes to make it meat friendly); everything is healthy to some extent. All that you will require is a cookie sheet, a frying pan, a spatula, a knife, a bowl (the size would be better larger but we will leave notes) and stuff to eat it with.
The Extras: Every now and again when the three of us writing this are together at home, we will post yummy recipes to do at home too! And in the summer we will post summer recipes as well as restaurant reviews as the three of us hit up budget conscious places that are also vegetarian friendly.
The People: Two college roommates and a senior in high school who all adore good food.
Sheila, the resident vegetarian and (mentally) five-year-old food gourmand.
Sarah the chemist. Way better at cooking than she thinks she is.
Anna the health nut foodie. Not in college but very budget friendly.