If there’s one thing we love at The College Juice, it’s food. However, it’s hard eating well while living in a dorm room when the closest thing you have to a kitchen is a mini fridge and a microwave. Sometimes when we’re craving a good meal, the dining hall is already closed and we don’t have the money or motivation to make the trek to the nearest restaurant. And if the weather is bad? Forget about it! We’re snacking all day in our dorm and ordering some not-so-healthy delivery.
But what if we told you that you can eat like a chef right in your dorm room? This is a game changer. No more binging on those potato chips you keep on your desk just to get your fill of food before bed. No more eating fast food multiple times per week just for the convenience. We have you covered. Just a quick trip to the grocery store for some ingredients, and the rest is simple!
Arugula, Watermelon and Feta Salad (4 servings)
Courtesy of Ina Garten
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots
1 tablespoon honey
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 cups baby arugula
Seedless watermelon, cubed
12 ounces diced feta cheese
1 cup fresh mint leaves
Whisk together lemon juice, orange juice, honey, shallots, salt and pepper while slowly adding olive oil to form the vinaigrette. Add arugula, feta, mint, and watermelon to a bowl and drizzle with vinaigrette.
Italian Club Finger Sandwiches (4 servings)
Courtesy of Rachel Ray
6 slices of white bread
1 cup spreadable herb cheese
8 slices prosciutto
12 leaves fresh arugula or basil
2 plum tomatos, thinly sliced
2 radishes (optional)
Trim crusts from bread and spread a layer of herb cheese on 4 slices. Place 2 slices of prosciutto on cheese covered slices. Top with arugula, tomatoes, and a pinch of salt. Place a completed stack over another, creating 2 stacks that are 2 layers high. If using radishes, pierce thin salted slices to the tops of the sandwiches using tooth picks. Cut sandwiches into 4 equal parts.
Cool Cucumber Soup (4 servings)
Courtesy of Ellie Krieger
3 cups plain nonfat yogurt
1 cucumber cut into chunks
1 scallion coarsely chopped
3 tablespoons chopped dill (plus sprigs for garnish)
Salt and Pepper
1 medium tomato
2 teaspoons olive oil
Combine yogurt, cucumber, scallion and dill in a blender and pulse until pureed. Season to taste with salt and pepper. Top with diced tomatoes, dill sprigs, and a drizzle of olive oil.