Recipe
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
- Total Time: 10 mins
- Servings: 4
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
Step 2
Step 3
PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Servings: 4
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