Linguine with sautéed veggies
Make an easy tossed pasta by pairing it with some fresh seasonal vegetables (or what you might find in your fridge). Here, we added some sautéed onions, carrots, red bell peppers, broccoli, and string beans. Our secret ingredient: basil infuses extra virgin olive oil. Total prep takes about 25min. Just right for the college student who doesn’t have tons of time at hand.
Fresh salad made from freshly foraged day lilies and black raspberries that were found right on my college campus with an addition of lettuce, walnuts, cucumbers, tomatoes, and a light dressing of oil and vinegar.
Indulge in a warm and scrumptious snack that’s quick and easy. With an eighteen minute bake time and a ten minute prep time, this recipe is easily the simplest baked good to make. Also, for the more sophisticated palate, added twist of sage and honey. We used sage from our garden. For texture, you can also add 1/4c cooked corn kernels. First, preheat oven to 450 degrees and butter muffin pan. Then mix 1 egg, 1 stick of melted butter, 1/2c honey, and 1c milk in medium mixing bowl. Then add 1c all purpose flour, 1c cornmeal, 1 tbsp baking powder, 1 tbsp chopped sage, and 1 tsp salt. Stir until it is a homologous mixture (don’t over mix). Pour into pan and bake for 18 minutes. Test with a toothpick. When it is ready, it will come out clean. Remove from oven and let cool for 15min. Enjoy!
Wheat Bulgar for Breakfast
Need a new way to mix up your normal breakfast routine but don’t want to pile on the simple carbohydrates? Try making this instead of your Quaker oats. For one person, combine 1c water, 1/4c wheat bulgar, a small handful of raisins, and a dash of salt. Cook over a low flame for 10-15 minutes with the cover on. Then, when nearly cooked, add milk until desired consistency. Pour into bowl and top with a bit of brown sugar and sliced strawberries. But really, you can add anything you want to the basic recipe. Super healthy and filling!
So, I’ve never made a bean salad before, let alone cook beans that were not from a can. But here’s a simple variation on a chickpea salad that’s typically tossed with parsley and Parmesan. Instead, we made one using our home grown mint. We also added lemon juice and zest, raw broccoli bits, shredded parmesan, cayenne pepper powder, evoo, garlic, and salt and pepper. It’s all rather. Informal, but add to taste. Some important notes, if you are not using beans from a can, be sure to soak them overnight beforehand. Also, cook time is approximately one hour—simply boil them in a pot with salted water and then strain.
We had leftovers and so I experimented and made some hummus. It was fairly simple. Using a hand blender, I pulsed some of the chickpea salad and gradually added evoo and a touch of water. I also added a dash of cayenne pepper for a kick. While you can use this as a spread or dip, I just piled it on an English muffin. A great way to get some nutritious protein in as well!
Oatmeal with apple and cinnamon! Healthy start to the morning. :)
Like the Mexican food chain Chipotle, but a tad cooler. Not only does this place display a high tech ordering system, offer a great variety of options for burritos, and satisfy even the pickiest of palates, but it also strives to be sustainable—one burrito at a time. They also have great smoothies!