Eating Through College

A hungry architecture student from the University of Oregon on a mission to keep the belly happy. Here's a catalogue of my favorite recipes. *Unless stated, these recipes are not original and are taken from the cited sources.

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[eatingthroughcollege]

  Best of Breakfast: Orange-Thyme Waffles with Mascarpone and Fruit

[kollegiatekerfuffle]

[eatingthroughcollege]

Ingredients:

4 large Granny Smith apples

1 cup flour

1/4 teaspoon baking powder

2 tablespoons sugar

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 large egg, beaten

3/4 cup milk

2 teaspoons pure vanilla extract

vegetable oil for frying

For the cinnamon-sugar topping:

1/3 cup sugar

2 teaspoons cinnamon

[eatingthroughcollege]

Profiteroles

Yeild: 18-22 puffs

Ingredients:

1 cup milk

1 stick butter

1/4 teaspoon salt

1 cup flour

4 eggs

Ice cream or whipped cream, for serving

Hot fudge or caramel sauce, for serving

Instructions:

1. Preheat oven to 425 F and line two baking sheets with parchment paper.

2. Heat milk, butter and salt in a medium sauce pan over medium heat until the butter is melted and the milk is just below the boiling point. Next, add the flour (all at once), reduce the heat to low, and stir constantly with a wooden spoon until the mixture forms a dough ball – about two minutes. The mixture will pull away from the sides of the pan and some flour will coat the bottom of the pan.

3. Transfer the dough to a food processor, add eggs, and mix until the dough is completely combined and thick.

4.  Next, transfer the dough to a pastry bag or a plastic zip-close bag with the corner snipped off. Pipe the dough into about 1 1/2 inch-wide rounds onto parchment paper-lined baking sheets. You can also use an ice cream scoop or two spoons (dip in water between scoops). Make each dough round approximately the same size so they cook at the same rate.

5. Bake until they are light brown – about 20 minutes. Turn off the oven and leave the puffs in the oven (with the door shut!) for another 10 minutes – this will give them a nice, crisp exterior.

6. Remove from the oven, and with a sharp knife, immediately make a small slit in the side of each puff to let steam escape.

7. Let them cool slightly and then serve, split and filled with your favorite ice cream or whipped cream and topped with your favorite sauce. Note: If you have made them ahead, reheat in a 350 F oven until warmed through.

8. Store extras at room temperature in an air-tight container or zip-close bag, or freeze for up to one month in a zip-close bag.

Here is how to make them:

Heat milk, butter, and salt in a medium sauce pan over medium heat until the butter is melted and the milk is just below the boiling point.

Next, add the flour (all at once), reduce the heat to low, and stir constantly with a wooden spoon until the mixture forms a dough ball. The mixture will pull away from the sides and some flour will coat the bottom of the pan. This takes about two minutes or so.

Transfer the dough to a food processor, add eggs, and mix until the dough is completely combined and thick.

Next, transfer the dough to a pastry bag or a plastic zip-close bag with the corner snipped off. Pipe the dough into about 1 1 /2 inch-wide rounds onto parchment paper-lined baking sheets. You can also use an ice cream scoop or two spoons (dip in water between scoops).

Make each round approximately the same size so they cook at the same rate.

Bake at 350 F until they’re light brown – about 20 minutes. Turn off the oven, and leave the puffs in the oven (with the door shut!) for another 10 minutes. This will give them a nice, crisp exterior.

Remove from oven and, with a sharp knife, immediately make a small slit in the side of each puff to let the steam escape. Let them cool slightly and then serve, split and filled with your favorite ice cream or whipped cream and topped with the sauce of your choice.

If you’ve made them ahead, reheat in a 350 F oven until warmed through.

[eatingthroughcollege]

Falafel Recipe 

printer-friendly recipe

  Yield: Serves 4 to 6 

Preparation Time: 1 hour, 15 minutes, plus 12 to 24 hours to soak the chickpeas

Cooking Time: 2 hours, 30 minutes 

  Ingredients: 

1 cup (1/2 lb/250 g) dried chickpeas

1 onion, finely diced 

3-4 large cloves garlic, crushed

1 teaspoon salt

1 teaspoon cumin

1/2 teaspoon dried red pepper flakes

1/4 bunch fresh parsley leaves, minced 

1/2 teaspoon baking powder

4-6 tablespoons all-purspose flour

Oil, for frying

Sesame Sauce (optional, for serving) 

1 tablespoon minced  fresh parsley leaves (optional, for serving) 

Instructions: 

1. Soak the chickpeas in cold water for 12 to 24 hours; drain. After soaking, add them to a medium pot with fresh water; bring up to a boil, then turn the heat down slightly and cook until they’re easy to mash with your fingers, about 1 to 2 hours; adding more water as necessary so that they’re always immersed; drain. Pick through the beans to remove any skins you find.

2. Add the chickpeas, onion, garlic, salt, cumin, and red pepper flakes to a food processor and pulse until it forms a chunky paste (do not purée it; alternatively, this can be done by hand using a large mortar and pestle). Transfer to a large bowl and stir in the parsley. Sprinkle in the baking powder and gradually add enough flour to form a dough, being careful not to over-mix. Cover the bowl and refrigerate 1 hour.

3. Add about 3 inches (7.5 cm) of oil to a medium saucepan; heat the oil to between 350 to 375°F (175 to 190°C). As the oil heats, shape the fritters with a Falafel mold or with 2 spoons, gently scraping them against each other to form oblong shaped falafels.

4. Fry the Falafel in batches so the pan doesn’t get overcrowded. Fry each batch until golden brown outside and fully cooked inside, about 4 to 6 minutes, and then transfer to a paper towel-lined plate to drain any excess oil. Repeat this process until all the batter is fried.

  5. Serve immediately, with a drizzle of Sesame Sauce and a sprinkle of parsley on top, if using.

    Tabbouleh Recipe 

printer-friendly recipe 

   Yield: Serves 6 

Preparation Time: 45 minutes 

Cooking Time 0 minutes 

  Ingredients: 

3 bunches (1 lb/500 g) fresh parsley

1/2 cup (100 g) fine-ground bulgur wheat

1 cup (250 ml) hot water

Juice of 2-3 lemons (about 1/2 cup/125 ml)

3/4 cup (185 ml) olive oil 

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 sprigs fresh mint leaves, minced

1 onion, minced 

3 tomatoes, diced 

Romaine lettuce leaves, for serving 

  Instructions:

1. Wash the parsley and completely dry it. Holding them by the stems, gatyher a handful of parsley leaves together in one hand. Roll the leaves tightly together and use a sharp paring knife to cut them into thin strops. Repeat this process until all the parsley is chopped. 

  2. Put the bulgur in a medium bowl and pour the water on top; soak until softened, about 10 minutes. Drain the bulgur in a fine mesh sieve, pressing with the back of a spoon to extract the excess water. Fluff the bulgur with a fork. 

  3. Whisk together the lemon juice, olive oil, salt, and pepper in a small bowl. Gently combine the parsley, bulgur, mint, onion, tomato, and dressing in a large bowl. 

  4. Transfer to a serving bowl and servew tih lettuce leaves to scoop up the salad.  

[eatingthroughcollege]

Brusseles Sprout Salad with Cranberries, Pecans, and Goat Cheese  printer friendly recipe  Serves 10 1 large stalk Brussels sprouts 1 cup dried cranberries 1 cup sweetened pecans (I love Trader Joe's) 4 oz. goat cheese, crumbled 1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 2 teaspoons maple syrup 1 teaspoon dijon mustard Remove Brussels sprouts from the stalk and trim off the tough bottom and any damaged leaves. Thinly slice the Brussels sprouts. I pulled some leaves off and left them whole because I thought it looked pretty. Place sliced/chopped Brussels sprouts in a bowl or platter and sprinkle with cranberries, pecans, and goat cheese. In a small bowl, whisk together the olive oil, vinegar, syrup, and mustard. Season to taste with salt and pepper. Pour dressing over the salad and toss to coat. Cover and refrigerate until ready to serve.

[eatingthroughcollege]

Grilled Cantaloupe and Vegetable Salad {Inspired by ABC's The Chew) 

printer friendly recipe

Yield: 4

  Ingredients: 

1/2 pound peeled and deveined shrimp, on skewers (optional) 

1 ear Sweet Summer Corn, husk removed 

2 medium zucchini, sliced lengthwise into 1/2-inch strips 

1 medium cantaloupe, halved, seeded, skin removed and cut into 1-inch thick wedges 

1 head romaine lettuce, chopped (I added in some baby spinach) 

2 Persian cucumbers, or 1 English cucumber, sliced 

1 cup cherry tomatoes, any color, halved 

croutons (optional) 

1 small bunch fresh basil leaves 

1/2 cup Daphne Oz's Red Wine-Shallot Vinaigrette (or a drizzle of extra virgin olive oil, balsamic, sea salt, and pepper) 

Instructions:

 Heat a grill or grill pan to medium-high heat. Coat grates with oil. Season shrimp lightly with salt and pepper, if using. Place shrimp skewers on the grill and cook until pink on the outside and opaque in the middle, about 2-3 minutes per side. Remove from grill. Meanwhile,  place the corn on the grill and cook until browned in places. I like the corn on the more raw side, if you like yours more soft, cook for 20-30 minutes, turning occasionally. Grill the zucchini until tender-crisp, about 3-4 minutes per side. Grill the cantaloupe until grill marks show up, about 2 minutes per side. 

Cut the corn kernels off the cob. Leave the other vegetables and cantaloupe in large pieces, or cut into bite-sized pieces. 

Place lettuce in a large serving bowl or platter. Arrange grilled shrimp, vegetables, cantaloupe, cucumbers, tomatoes, and croutons on top. I like to arrange the ingredients in rows. 

Tear or chiffonade basil and sprinkle over the salad. 

Dress salad with olive oil, balsamic vinegar, salt, and pepper, or Daphne's Red Wine Shallot Vinaigrette. 

I'm always looking for new ways to spice up my Summer dishes, and ABC’s The Chew serves up everything from grilling and outdoor entertaining to road trips and picnics. Watch weekdays 1e|12p|c on ABC to see what celebrity chefs Mario Batali, Michael Symon, and Carla Hall, lifestyle expert Clinton Kelly and fresh face of healthy living Daphne Oz are dishing out to inspire you this Summer.

[eatingthroughcollege]

Roasted Cherry Tomato Cappellini 

printer friendly recipe 

Serves 4

2 tablespoons extra virgin olive oil 

5 cups red and yellow cherry, grape, or other small tomatoes

5 cloves garlic, peeled 

1/4 cup dry white wine

1/4 teaspoon salt 

pinch red pepper flakes 

8 oz. cappellini 

1/2 cup fresh basil leaves, torn

1/4 cup toasted pine nuts 

1/4 cup freshly grated Parmesan cheese 

Preheat the oven to 400 degrees. Place olive oil, tomatoes, garlic, wine, salt, and red pepper flakes in a large Dutch oven or oven-safe pot. Roast for 45 minutes.

Meanwhile, cook cappellini in salted water according to package directions. Drain and add to the pot of tomatoes. Add basil and pine nuts and toss to combine. Serve with Parmesan on top. Garnish with additional basil.

Shrimp option: 

Coat 3/4 pound shrimp with 1 tablespoon extra olive oil and 1 tablespoon minced garlic. Coat a skillet with cooking oil  and set over medium high heat. Add shrimp and cook until pink and cooked through, about 2 minutes per side.

[eatingthroughcollege]

Individual Whole Peach Pies 

printer friendly recipe 

Makes 4 

1 store bought or homemade pie crust (I used Trader Joe's frozen pie crust)

4 small to medium very ripe peaches, halved and pit removed (if they are too large they may not fit in muffin tin) 

4 heaping teaspoons honeycomb  

1 egg 

4 teaspoons turbinado sugar 

Preheat oven to 425 degrees. Lightly coat 4 wells of a muffin tin with cooking spray. 

Divide the pie crust dough into quarters. Roll into disks. 

Place 1 heaping teaspoon of honeycomb into one side of each peach where the pit was. Place the other half on top so the peach is whole again. Place each peach on the center of each of the dough disks and wrap dough around the peaches. The dough does not have to completely enclose the peach if it does not reach the top. If peach is completely enclosed, use a paring knife to cut several slits for air to escape around the top. If peach is not completely enclosed, be sure the sides are supported by the muffin tin or oven proof bowls, as the halves will want to separate during baking. Place each pastry wrapped peach so that it just sits in the prepared muffin tin well. 

In a small bowl whisk together the egg and 2 tablespoons water. Brush egg wash on pastry and sprinkle with 1 teaspoon of turbinado sugar. 

Bake for 13-15 minutes or until crust is golden brown. Let cool 5 minutes and then carefully remove from pan. 

[eatingthroughcollege]

Arugula Walnut Pesto and Sundried Tomato Pasta

  Yield: 4 servings | Prep Time: 5 minutes | Cook Time: 15 minutes | Source: Table for Two original

INGREDIENTS:

11 oz. baby arugula

1/2 cup shredded parmesan cheese

2/3 cups walnuts

1 tsp. salt

1 tsp. black pepper

1 1/3 cup olive oil

3-4 tbsp. sundried tomatoes

1 pound dried spaghetti

INSTRUCTIONS:

In the bowl of a food processor, add arugula (in batches), parmesan, walnuts, salt, and black pepper. Turn the food processor on high and drizzle in olive oil through the feed tube until everything is combined. Remove blade from food processor and using a spatula, scrape out the pesto and store it in an airtight container or what I like to do is store it in mason jars.

In a large stock pot, bring water to a boil then add pasta and cook according to the instructions on the back of the box. Drain pasta well, reserving 1 cup of pasta water. In a large bowl, add the pasta and 4 tbsp. of the arugula walnut pesto to the pasta. Toss gently until all is combined. If mixture looks too thick, pour a little bit of pasta water on top, 1 tbsp. at a time. You probably will not use all of the pasta water. Toss the sundried tomatoes in with the pasta and add more pesto, if needed.

Sprinkle parmesan cheese on top prior to serving.

Keep pesto in fridge in an airtight container for up to two months and keep pasta in fridge in an airtight container for up to 5 days.

Note: This makes a lot of arugula pesto but I like making a lot at one time because I store them in mason jars and keep the in the fridge for quick and easy meals on the weekdays after work. It keeps for a good couple months so it’s nice to have it on hand!

[eatingthroughcollege]

How To Make Coffee Concentrate to Serve Coffee to a Crowd

Makes about 1 quart of concentrate (about 3 quarts brewed coffee)

What You Need

Ingredients 12 ounces coffee, coarsely ground 6 cups water (plus more for serving)

Equipment 2 large bowls or pitchers Kitchen towel or cheesecloth Sieve Large coffee filter Covered container to store concentrate (such as a quart-size canning jar)

Instructions

Steep the coffee overnight. Place the ground coffee in a large bowl or pitcher and cover with 6 cups cold or room temperature water. Stir to make sure all the grounds are wet. Cover with a tea towel and let sit on the counter for 24 hours.

Strain the coffee concentrate. Place the sieve in the other large bowl or pitcher. Wet the coffee filter and use it to line the sieve. (I use an unfolded Chemex filter paper in these photos. A large filter for urn-style coffee makers would also work.) Carefully pour the coffee and grounds into the sieve, stopping whenever it gets too full. Let sit undisturbed until there is no more liquid dripping through the sieve, which can take 30-45 minutes. You will have about one quart of liquid.

Transfer the concentrate to a covered container. Discard or compost the grounds. Pour the strained coffee concentrate into a covered container for storage.

Store the concentrate in the refrigerator for up to one week.

Dilute the concentrate with 2 parts boiling water. When you're ready to make coffee, bring the appropriate amount of water to a boil. I like the ratio of 1 part concentrate to 2 parts water, but you can experiment to see what tastes best to you. Pour the concentrate into a carafe or thermos. Slowly add the hot water and serve.

Additional Notes:

If you would like to start with a different amount of beans, use a weight ratio of 1 part coffee to 4 parts water. (So 16 ounces of coffee beans would use 64 ounces, or 8 cups, of water.)

The concentrate can also be used to make iced coffee. Dilute the concentrate with 2 parts cold water and serve over ice.

Of course, you don't have to use the concentrate to serve a crowd. Just use the ratio of 1 part concentrate to 2 parts boiling water to make as much or as little coffee as you want.

[eatingthroughcollege]

Ham, Cheddar and Chive Egg Bakes

Serves 6

2 tablespoons extra-virgin olive oil 3/4 cup diced yellow onion (from 1/2 medium onion) 2 garlic cloves, minced 4 ounces cooked ham steak, coarsely diced into small cubes (about 1 cup) 1-2 tablespoons butter, to grease ramekins 6 large eggs 3/4 cup whole milk 1 tablespoon fresh chopped basil, optional 3 tablespoons fresh chopped chives 1/4 teaspoon kosher salt 3/4 cup grated cheddar cheese 

Preheat the oven to 400°F. In a medium saucepan, warm the olive oil over medium-high heat. Add the onion and sauté until soft and translucent, about 5-7 minutes. Add the garlic and sauté for an additional 1-2 minutes, taking care not to let it brown or burn. Fold the chopped ham into the saucepan and stir to combine.

Thoroughly butter six 8-ounce ramekins. Place ramekins on a baking sheet so they’ll be easier to move to and from the oven.

In a small mixing bowl, beat the eggs with the milk, herbs and salt.  Fold the cooked onion mixture, chopped ham, and cheese into the mixture. Divide the mixture evenly into the ramekins. The cheese sometimes clumps up, so try to be sure it’s evenly distributed.

Place in the oven and cook for 20 to 25 minutes, or until tops are golden and have puffed slightly. Enjoy warm; cover and refrigerate any leftovers for up to 3 days. 

Recipe Notes

The basil is optional here; we had some in the garden that I chopped and used but I'd hate for you to buy a whole package just for a tablespoon in this recipe. The chives are the important part; the basil's an added bonus. 

If you don't have access to ramekins, feel free to make these in full-size muffin tins instead. Just be sure to grease the pan adequately so they don't stick.

[eatingthroughcollege]

Savory Egg Crostata with Butter and Mint 

Inspired by Furn Al Sabaya, Serves 4

3 eggs 1 tablespoon fresh mint leaves, thinly sliced 1 tablespoon melted butter 1/4 teaspoon salt 1 disk (1/2 recipe) Easy Cream Cheese Pie Dough, chilled at least 20 minutes

Preheat the oven to 450°F. Whisk together the eggs, mint, butter and salt.

Roll out the dough on a piece of parchment paper until it is a circle about 12 inches in diameter and 1/4-inch thick. Transfer the parchment paper and dough to a baking sheet. Fold up the edge of the dough about 1/2-inch all around, creating a lip that will keep the egg mixture from spilling out. Pour in the egg mixture and tilt the sheet pan to spread it evenly over the bottom of the crust. Carefully fold the edges of the dough toward the center. Pat around the outer edge of the crostata, making sure there are no cracks where the filling might leak out.

Bake for 15 to 20 minutes, until the egg has puffed and browned and the crust is golden. If any of the egg mixture has leaked out while baking, trim it away with a knife. Cool crostata for at least 5 minutes before serving.

Recipe Notes

The crostata tastes best the day it is made, but leftovers can be refrigerated and reheated in a 350°F oven for 5 minutes.

If you don't like mint, you can substitute other soft green herbs like dill, basil, parsley, chives or cilantro.

For a less decadent variation, use one ball (half recipe) of our Homemade Thin Crust Pizza Dough instead of the cream cheese pie dough.

[eatingthroughcollege]

Big Sur Bakery Scones

Adapted slightly from The Big Sur Bakery Cookbook by Michelle Wojtowicz, Phillip Wojtowicz, Michael Gilson, and Catherine Price, and published by William Morrow Cookbooks.

  Makes 2 dozen. 

A few notes on the recipe and my changes. The authors are precise about keeping everything very cold. They instruct you to freeze the fruit for a little while before adding it, which helps it stay distinct in the scones (a very smart technique). They also have you chill the bowl of dry ingredients and butter before mixing. Don't skip this; it gives great results.  

The original recipe specifies huckleberries or blueberries, but the authors say they rely on what's in season to guide them in the day's flavors. Peach is a favorite here, and blackberries are in season right now for me so that's what I use. 

Also, the recipe instructs you to form the scones by packing the dough into a round cookie cutter, then lifting the cutter away. This creates very large scones — small cakes, practically — and I prefer smaller scones that I create by pressing a handful of dough into a thick puck. With this approach, I get over 2 dozen scones from this recipe, although the original yield is 1 dozen.

1 cup fresh huckleberries, blueberries or other fresh ripe fruit

3 1/2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

2 teaspoons baking soda

1 1/2 teaspoons kosher salt

1 cup (2 sticks) cold unsalted butter, cubed

2 tablespoons vanilla extract

3/4 to 1 cup well-shaken cultured buttermilk

2 to 4 tablespoons turbinado sugar

About 2 hours before making the scones, scatter the berries or fruit on a cookie sheet and put it in the freezer. (If using large berries, cut them in half.) 

Whisk together the flour, sugar, baking powder, baking soda, and salt, and drop in the cubed butter. Put the bowl in the freezer and leave it there for 30 minutes.  Meanwhile, adjust the oven rack to the middle position and preheat the oven to 375°F. Line a baking sheet with parchment paper or a Silpat and set it aside. 

Using a pastry cutter or two knives, work the chilled ingredients together in the bowl until the butter cubes are the size of peas. Make a well in the center. Combine the vanilla and 3/4 cup buttermilk in a separate bowl, and pour the mixture into the well. Mix the ingredients with a wooden spoon to form a shaggy, slightly crumbly mass. Let stand for 3 to 5 minutes to let the flour absorb the liquid, then fold one more time. If the dough seems simply too dry to come together, add 1 tablespoon buttermilk at a time until it just barely comes together. The dough should not be too wet; the scones will spread too much. 

Add the frozen fruit and gently mix them in, trying not to crush them. 

To shape the scones, scoop a small handful into your palm and press it into a tall, fat puck and put it on the prepared baking sheet. Repeat, leaving enough room for the scones to double in size. Sprinkle the tops of the scones with the turbinado sugar. Bake for 15 minutes or until they are golden brown around the sides but still tender in the middle. 

Carefully transfer the scones to a cooling rack and let them cool for at least 10 minutes before serving. Cool completely before storing in a loosely covered container. Store for up to three days. 

[eatingthroughcollege]

Beer Battered Onion Rings

Serves 4 to 6

Neutral cooking oil, such as peanut, canola, or cottonseed, for frying

4 sweet onions, such as Vidalia or Walla Walla

1 cup all-purpose flour

1 (12-ounce) bottle lager-style beer, such as Budweiser

2 teaspoons cornstarch

1 teaspoon kosher salt 

Freshly ground black pepper, to taste

Fill a heavy Dutch oven or cast iron pot with a few inches of oil and heat on medium-high until it reaches 365° to 375°F. Line a baking sheet with paper towels or a brown paper bag.

While the oil heats, slice off the root and tip ends of the onions. Peel the onions and cut them crosswise into 1/4-inch to 1/2-inch slices. Separate slices into individual rings, discarding the centers (or saving them for another purpose). 

In a shallow mixing bowl, whisk the flour, cornstarch, salt and pepper to combine. Whisk in just enough beer to make a smooth paste, working the mixture as little as possible. Whisk in more beer (about 1/2 cup) until the batter is smooth and creamy, about the consistency of pancake batter.

Using tongs, dip an onion ring into the batter and flip to coat completely, shaking excess batter back into the bowl. Drop the ring into the oil and repeat, working in batches so as not to crowd the pot. (Allow the oil to come back up to temperature before continuing with another batch.) 

Fry until golden, flipping occasionally, about 4 to 5 minutes. Remove the rings using a spider or tongs, and transfer to the prepared sheet pan to drain. Season with additional salt and serve immediately.

Recipe Notes

The batter must be made right before frying because the carbon dioxide in the beer dissipates quickly.

[eatingthroughcollege]

How to Pack the Perfect Salad in a Jar

Makes 1 salad

What You Need

Ingredients 1-4 tablespoons salad dressing Mix of raw and cooked vegetables, fresh and dried fruit, nuts, cheese, and other salad ingredients Salad greens 

Equipment Wide-mouth canning jars with tight-fitting lids: pint jars for side salads, quart jars for individual meal-sized salads, 2-quart jars (or larger) for multiple servings Large bowl, to serve

Instructions

Salad Dressing: Pour 1 to 4 tablespoons of your favorite salad dressing in the bottom of the jar. Adjust the amount of dressing depending on the size of the salad you are making and your personal preference.

Hard Vegetables: Next, add any hard chopped vegetables you're including in your salad, like carrots, cucumbers, red and green peppers, cooked beets, and fennel.

Beans, Grains, and Pasta: Next, add any beans, grains, and/or pasta, like chickpeas, black beans, cooked barley, cooked rice, and pasta corkscrews.

Cheese and Proteins (optional): If you'll be eating the salad within the day, add a layer of diced or crumbled cheese and proteins like tunafish, diced (cooked) chicken, hardboiled eggs, or cubed tofu. If you're making salads ahead to eat throughout the week, wait to add these ingredients until the day you're planning to eat the salad and add them on top of the jar.

Softer Vegetables and Fruits (optional): Next, add any soft vegetables or fruits, like avocados, tomatoes, diced strawberries, or dried apricots. If you're making salads ahead to eat throughout the week, wait to add these ingredients until the day you're planning to eat the salad and add them to the top of the jar.

Nuts, Seeds, and Lighter Grains: Next, add any nuts or seeds, like almonds, walnuts, and sunflower seeds. If you're making a salad with lighter, more absorbent grains like quinoa or millet, add them in this layer instead of with the beans.

Salad Greens: Last but not least, fill the rest of the jar with salad greens. Use your hands to tear them into bite-sized pieces. It's fine to pack them into the jar fairly compactly.

Storing the salad: Screw the lid on the jar and refrigerate for up to 5 days. If you're including any cheese, proteins, or soft fruits and vegetables, add these to the top of the jar the morning you plan to eat your salad.

Tossing and eating the salad: When ready to eat, unscrew the lid and shake the salad into the bowl. The action of shaking the salad into the bowl is usually enough to mix the salad with the dressing. If not, toss gently with a fork until coated.

[eatingthroughcollege]

Shrimp and Avocado Summer Salad Rolls

Makes 4 rolls, serves 2

For the rolls: 12-15 medium shrimp (about 1/2 pound), peeled, deveined and tails removed 2 teaspoons grapeseed or other flavorless oil 1/8 teaspoon salt 4 rice paper wrappers (or more, if needed) 1 avocado, halved, pit removed and cut into 12 slices 8 sprigs cilantro 4 cups shredded romaine (about 1 head)

For the dressing: 2 tablespoons tahini 2 teaspoons yellow miso paste 2 tablespoons lemon juice 2 tablespoons warm water 1/2 - 1 teaspoon sambal oelek, or more to taste (optional)

To cook the shrimp, preheat the oven to 400°F. Toss the shrimp with the oil and sprinkle with salt. Lay the shrimp on a baking sheet in a single layer. Roast for 5 to 8 minutes, until the shrimp are pink and cooked through. Remove from baking sheet and let cool.

Meanwhile, make the dressing by mixing the tahini and miso in a small bowl. Slowly whisk in the lemon juice and water until a smooth dressing forms. Add sambal oelek for some spiciness, if desired.

To assemble rolls, fill a large pie plate or other shallow dish large enough to fit the rice paper wrappers with warm water. Arrange the shrimp, avocado, cilantro and lettuce in bowls or plates around a damp cutting board, with the rice paper wrappers and soaking water nearby. 

Submerge a wrapper in the water and let sit until it is no longer stiff, but not so soft that it immediately folds onto itself, about 20 to 30 seconds. Place the softened wrapper on the cutting board. Arrange 3 shrimp in a row in the middle of the wrapper, followed by 3 pieces of avocado, 2 sprigs of cilantro and about 1 cup of lettuce. Fold in the two sides of the wrapper, then roll the wrapper around the filling, trying to compress the lettuce as much as possible, similar to wrapping a burrito. (Remove some lettuce if you are finding it difficult to roll.) The rice paper will stick to itself, sealing the roll closed. Transfer roll to a plate and repeat with remaining ingredients.

Cut rolls in half and serve immediately with the dressing on the side for dipping.

Recipe Notes

For a prettier roll, alternate the shrimp and avocado while layering it.

If it's too hot to turn on the oven, grill or poach the shrimp instead.

The dressing is just as tasty with other types of miso paste, such as red or white. Feel free to use what you have on hand.

[eatingthroughcollege]

How to Make Pesto

Makes about 1 cup

What You Need

Ingredients

5-6 ounces (2 healthy bunches or about 6 cups gently packed) basil leaves, or any other green 1/2 cup pine nuts, or any other nut 1/2 cup grated parmesan cheese, or any other hard cheese 1-2 garlic cloves 1/4 teaspoon salt 1/4-1/2 cup extra-virgin olive oil

Equipment

Blender or food processor

Instructions

1. Blend Half the Basil With Nuts, Cheese, and Garlic: Combine half of the basil with the nuts, cheese, cloves, and salt in a blender or food processor. Blend continuously until the ingredients are finely chopped.

2. Blend the Rest of the Basil: Scrape down the sides of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed.

3. Stream in the Olive Oil: With the blender running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.

4. Taste and Adjust: Taste the pesto and add more salt, garlic, nuts or cheese as needed to taste.

5. Storing Pesto: Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months.