Dining Hall Dish
Observer Scene | Thursday, February 26, 2009
Hopefully Dining Hall Dish is doing a good job diversifying your dining hall meals, but if not, don’t hesitate to come up with your own ideas. The last thing you want to do is get bored with what you eat; it’s a long semester.
A good way to start is to pick one ingredient you haven’t used in awhile and see what you can build around it. And when you’re finished? Share it with the rest of us!
This week’s recipes:
Grilled Chicken and Mushroom
This recipe requires you to wait for the next time the dining hall does grilled vegetables, but it is a good way to put a twist on something already good. Make sure to use good bread to give it the best start.
1. Pick up two good slices of bread and spread a thin layer of olive oil on one side. Grill in the Panini press until they are toasty.
2. Place a grilled chicken breast on the toast. Top with a slice of provolone or Swiss cheese.
3. Top with grilled mushrooms. (If you aren’t a fan of mushrooms, try out the other grilled options like zucchini.)
4. Sprinkle some balsamic vinegar, salt and pepper on top of some spinach. Add to sandwich.
5. Close up the sandwich and enjoy.
Leprechaun Poo Shake
This is a very tasty-and creatively named-milkshake thought up by Charlie Vogelheim. Mint mixed with chocolate is hard to beat!
1. Fill three-quarters of a cup with mint soft serve.
2. Add some crushed Oreos and a little bit of chocolate syrup.
3. Fill the rest of the cup with milk and mix with a spoon.
Tired of regular cereal for breakfast? Try replacing the milk with yogurt for a different start to the morning. Fruit and honey can add new elements as well.
Have your own dining hall recipe? We would love to feature it! E-mail firstname.lastname@example.org.