The Easy College Cookbook: 75 Quick, Affordable Recipes for Campus Life

What sort of a cookbook do you need when you go to college? You have no time. You have no money. You have no skills. You need a cookbook like The Easy College Cookbook by Candace Braun Davidson.

All the recipes are designed to use a minimum number of ingredients with a minimum amount of equipment.

There are sections for a quick breakfast, including recipes for Breakfast Tacos and Peanut Butter and Strawberry Yogurt Parfaits; quick sandwiches and wraps, including recipes for Turkey BLT Wrap and Shortcut Cuban Sandwiches; soups, including recipes for Chicken Tortilla Soup and Broccoli Cheddar Soup; rice, noodles, and pasta, including recipes for Chicken Burrito Bowl and Ridiculously Easy Fried Rice, hearty main dishes, including recipes for Microwave Tamale Pie and Eggplant Mozzarella. There are also recipes for snacks and deserts and salads.

I tried the recipe for Lemon-Garlic Kale Salad.

The kale in my garden looked ready to pick.

LEMON-GARLIC KALE SALAD

For the dressing:

1/4 cup freshly squeezed lemon juice

3/4 cup olive oil

1 teaspoon minced garlic

1/8 teaspoon salt

For the salad:

1 (10 ounce) package kale, stemmed and torn into bite-size pieces

1/3 cup shredded Parmesan cheese

2 carrots, peeled and diced

To make the dressing:

In a jar with a lid, combine the lemon juice, olive oil, garlic, and salt. Seal the lid and shake vigorously to blend the dressing. Refrigerate the dressing for at least 15 minutes.

To make the salad:

Divide the kale into 2 large bowls. Divide the cheese and carrots between each bowl. If eating right away, drizzle the salads with the dressing and toss to coat.

I picked the kale I needed. Then I removed the stems and broke it into small pieces.

I cut up the carrots.

My sister-in-law had given me lemons from her lemon tree.

I chopped up the garlic and added it to the lemon juice, olive oil, and salt.

It was a quick, delicious, and nutritious meal.

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