Wake up! It’s time for brunch!
What better way to ease into the afternoon than with a breakfast sandwich? On weekends, I like to take my time eating at the dining hall to relax with friends, especially if we’ve had a late night out. A long brunch is the best way to get a Sunday started on the right track. It’s the last day of the weekend after all, might as well savor it!
My main purpose with this food blog is to show people that food from the dining hall CAN look and taste good, if you’re game for a little experimentation! The sandwich I made today at the dining hall had beets in it- yes, I know, many of you may look away because ‘beets’ isn’t exactly everyone’s favorite word. Beets usually elicit an ‘ick’ factor from me, but I’ve found that with a little heat and some honey glaze, the beets can be amped up in flavor. When the beets hit the grill, they become slightly sweeter and their bland taste diminishes.
Working up from the beets, I chose the other ingredients because of their taste and the play of colors that forms on the plate: the beets stand out against the greens, and the croutons provide some added crunch for a different dimension of texture to this sandwich.
All I can say is that I think you should give these purple, nutrient-packed roots a chance!
For this pizza, I used the pasta station at my dining hall to sauté the vegetables and put them on panini bread, which tastes similar to pizza dough. Since the staff at the dining hall makes the alfredo sauce fresh, I’m more inclined to go for this pizza than the ready-made pizza at the dining hall. No matter how many times I’ve eaten this, the staff’s alfredo sauce is always en point! Shout-out to staff ❤
One day I was really craving Taco Bell’s Crunchwrap, so I decided to recreate it in the dining hall! This recipe is different from Taco Bell’s since it includes more vegetables, some of them being sauteed so that this dish is a mix between an enchilada and a crunchwrap. You could add a little more olive oil to the vegetables when sautéing, but just be careful otherwise the taco shell will turn soggy!
My main motivation to make this was because no one could drive me to TBell
Tired of constantly adding hot sauce to your pasta? Simply add a little heat to your sauce instead! This past weekend I worked on making a spicy pesto sauce, which sat perfectly on the ridges of rigatoni when baked in the oven and of course tasted delicious with some melted mozzarella cheese.