Easy Recipes to Cook at College with Local Produce

Finding recipes to cook at college can be intimidating—you don't have your own kitchen, you have limited utensils, and maybe you don't really have much experience cooking by yourself. However, you don't have to surrender to simple microwaveable foods every meal.

Last week the Culinary Club at Hofstra University collaborated with the Sustainability Club and prepared some easy and delicious dishes made with produce the Sustainability Club grows right on campus. We found recipes to make a German Cucumber Salad and a Cherry Tomato Pasta (both vegetarian dishes).

For these recipes you will need bowls, a saucepan, measuring spoons, spoons to stir, and a knife. These items are not hard to get ahold of from your local supermarket or even from another friend on campus. 

These dishes are quite unique and give your taste buds a fresh flavor. The fact that you're making it yourself may make it taste even better, too. Both recipes also make enough for a group of people so be sure to invite your friends to enjoy these dishes together! The German Cucumber Salad can either be served as an appetizer or alongside the Cherry Tomato Pasta.

German Cucumber Salad

• Prep Time:10 mins
• Cook Time:0
• Total Time:10 mins
• Servings:4
• Easy

Ingredients

• 1/3 cup sour cream
• 1/2 teaspoon prepared mustard
• 1 tablespoon white vinegar
• 1 tablespoon milk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons fresh chopped dill
• 1 English cucumber washed and thinly sliced about 2 cups sliced
• 1/2 cup thinly sliced yellow onion

• Step 1

  In a medium bowl, whisk together sour cream, mustard, vinegar, milk, salt, pepper, and dill until combined.

• Step 2

  Add sliced cucumbers and onions and gently stir to coat evenly.

• Step 3

  Optional: Cover and refrigerate at least 1 hour before serving. We immediate ate it and it was still good!

  

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE

• Prep Time:5 mins
• Cook Time:20 mins
• Total Time:25 mins
• Servings:4
• Easy

Ingredients

• 1 pound pasta
• Kosher salt
• 1/2 cup olive oil
• 2 large garlic cloves finely chopped
• 3 pints cherry tomatoes
• 1/2 teaspoon freshly ground black pepper
• Pinch sugar
• 1 cup coarsely chopped fresh basil

• Step 1

  Cook pasta in a large pot of boiling salted water and stir occasionally, until al dente. Drain and transfer to a large bowl.

  

• Step 2

  Heat oil in a 12-inch skillet or wide heavy saucepan over medium-high. Add garlic, tomatoes, pepper, sugar, and salt. Cook, stirring occasionally until tomatoes burst and release their juices to form a sauce, about 6–8 minutes. You'll know the tomatoes burst when they look shriveled up.

  

• Step 3

  Toss pasta with tomato sauce and basil and enjoy!