Kiersten Ferno

Along with most people, I love a good stir-fry– bright, crunchy veggies, a good dose of protein and delicious sauce. This week I decided to mix it up a little, frying up half my ingredients with an Asian-style sauce, topping them off with fresh veggies, and rolling it all up in a wrap.

This is one of the easiest pasta dishes I know. Even though it’s pasta, it tastes light and fresh! Whole-wheat spirals paired with some crisp, delicious veggies and shrimp. Add a hint of zingy lemon and salty Asiago cheese, and you’ve got a well-balanced meal that’s as delightful as those surprising, sunny, 60 degree days!

I’ve decided to spread a little homemade love with my own chili recipe. It is my favorite comfort meal on a cold night – goodness knows we have quite a few of those here in Happy Valley. (Plus, it’s super easy to freeze and defrost for a super-fast, anytime meal.)

Needless to say, I was inspired this week to cook up my own, super simple, baked chicken wings! These wings have just the right amount of smokey flavors backed by a kick of chili and hint of sweet honey, making them perfect to please all guests for any Superbowl bash. Plus, these wings aren’t deep-fried– no extra breading or artery-clogging amounts of oil– so you won’t have that “after the party guilt!” Cook on!

Delicious hot or cold, Italian spinach pie is a perfect meal or side dish for any college kid on a budget. With a short list of ingredients and fast cooking time, Italian spinach pie can be whipped up in no time. Plus, the spinach and eggs are full of protein and vitamins that’ll have your body fighting off germs this winter.

Are you tired of the same old PB and J, or turkey and cheese? Is the cold weather outside enough to turn you off from cold cuts on your sandwich? It sounds like it’s time to whip out the ol’ panini maker…or your favorite non-stick pan.

Well, finals week has arrived! It’s no secret that under the stress of pulling all-nighters and suffering cabin (read: library) fever across State College, we gorge on way too many greasy delivery orders, whether it’s General Tso’s or Wings Over.

Sure, it’s easy to run down to McDonald’s for chicken tenders with a side of honey mustard, but have you ever thought about making your own?

When we happened upon some ripe baby eggplants (thanks to Thanksgiving leftovers!), my immediate thought was to make eggplant parm. It’s easy, delicious, and certainly a staple in any Italian household. However, after weighing my options, I decided to turn a creative leaf and utilize the eggplant in a scrumptious chicken and ricotta layered lasagna with a spicy, zesty kick!

Like many of us, Thanksgiving is my absolute favorite meal of the year. My mother makes the most delicious food– everything from sweet potatoes, to mounds of homemade stuffing, to baked apples. It’s so good that I always make my parents host the family because I refuse to let anyone else cook the meal besides my own momma.

Instead of resorting to a boring can of Campbell’s Chicken Noodle or some old school Progresso Chili, both of which are exploding with sodium and additives (I can just hear it clogging my arteries), I’ve taken some inspiration from the Greeks and whipped up a hearty Grecian soup. And, whoa, did it get our taste buds tingling!

The choice is yours. Let #Sandy shut you in with snooze-worthy ramen noodles and PB&J…or use odds-and-ends in your fridge to bake super simple baby quiche!