Not Your Average College Food

Balsamic Bruschetta

One of my favorite scenes from Julie and Julia, which I have watched about a million times now, is when Julie is making bruschetta for her and her husband. I love watching the French bread sizzling in the pan and her husband’s reaction to how delicious it is. Unlike many of the rich, buttery French dishes that are made in the movie, bruchetta is a light and healthy Italian appetizer.

Bruschetta, although from Italy, reminds me of pan con tomate, a popular Spanish tapa (originally from the Catalonia region). Last summer when I was living in Spain, I ate a looot of pan con tomate, which is just toasted bread with tomato pulp and drizzled olive oil on top. During our daily snack break at work, my coworkers would all order pan con tomate, which was a simple, yet delicious snack. Bruschetta is different in that it uses diced tomatoes instead of tomato pulp. The tomatoes are also tossed with olive oil, basil, garlic, and parmesan cheese.

For this bruschetta, I used heirloom tomatoes – some were dark purple and some bright red. Just adding a little bit of garlic and basil made it so flavorful, but I also used balsamic vinegar to give it a little kick. This yummy appetizer can be whipped up in 15 minutes and doesn’t require any cooking. It is a perfect snack for a hot summer day or hors d’oeuvre for a dinner party.

Balsamic Bruschetta
Serves 6
Write a review
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
47 calories
4 g
4 g
3 g
2 g
1 g
73 g
102 g
2 g
0 g
1 g
Nutrition Facts
Serving Size
73g
Servings
6
Amount Per Serving
Calories 47
Calories from Fat 22
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 4mg
1%
Sodium 102mg
4%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
3%
Sugars 2g
Protein 2g
Vitamin A
11%
Vitamin C
15%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 medium tomatoes, diced
  2. 5 leaves fresh basil, roughly chopped
  3. 2 cloves garlic, minced
  4. 1/4 cup Parmesan cheese, grated
  5. 1/2 tbsp olive oil
  6. 1 tbsp balsamic vinegar
  7. pinch of salt
  8. pinch of pepper
  9. 1/2 loaf French or Italian bread, cut into slices
Instructions
  1. In a bowl, toss all of the ingredients except the bread together.
  2. In a medium pan, heat 2 tbsp olive oil on medium-high heat. Toast bread slices on both sides until golden brown.
  3. Top bread with tomato mixture.
Adapted from All Recipes
beta
calories
47
fat
3g
protein
2g
carbs
4g
more
Adapted from All Recipes
Not Your Average College Food http://notyouraveragecollegefood.com/

Salmorejo

This summer I spent 2 wonderful months in the north of Spain where I was doing research on the Mediterranean diet. While I learned about the Mediterranean diet and its many benefits through my work, the best and most delicious way I learned was through eating…a lot. For two months, I happily feasted on the finest jamón (ham), tortilla de patata (Spanish potato omelette), and pintxos (small tapas). The hardest part was getting used to the late meal times – lunch at 2 pm and dinner at 9 pm!

Some of the most striking differences I observed between the Mediterranean diet and the American diet were 1) very generous amounts of extra virgin olive oil, 2) an abundance of fruits and vegetables, 3) less red meat, and 4) smaller portion sizes. I noticed that there were little stores that only sold fruits and vegetables located on almost every street corner. In the little neighborhood I stayed in, there were 4 of these stores in less than 10 minute walking distance! In Spain, people love to take their time to eat with friends and family. Meals can last for hours, until midnight even! At work, unlike in the US where many people have sad desk lunches, co-workers take the time to eat together and socialize. The Mediterranean diet isn’t just about the food, it’s also about the lifestyle. During my time there, I was lucky enough to try many unique Spanish foods such as Basque cuisine, croquetas, San Jacobos, and one of my favorites, salmorejo.

Most people have heard of the famous Spanish chilled tomato-based soup called gazpacho. It is from the south of Spain (Andalucia) where it gets very, very hot during the summer. However, many people haven’t heard of salmorejo, which is also a chilled tomato-based soup from southern Spain (Cordoba). Salmorejo is thicker and creamier compared to gazpacho, mostly because of the addition of stale bread. Another difference is that salmorejo is usually topped with hard boiled egg and ham. I prefer salmorejo because of the creamy texture; it is absolutely perfect in the summer!

Salmorejo
Serves 4
Write a review
Print
Total Time
20 min
Total Time
20 min
435 calories
22 g
155 g
33 g
15 g
5 g
367 g
403 g
9 g
0 g
26 g
Nutrition Facts
Serving Size
367g
Servings
4
Amount Per Serving
Calories 435
Calories from Fat 292
% Daily Value *
Total Fat 33g
51%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 22g
Cholesterol 155mg
52%
Sodium 403mg
17%
Total Carbohydrates 22g
7%
Dietary Fiber 4g
17%
Sugars 9g
Protein 15g
Vitamin A
49%
Vitamin C
57%
Calcium
8%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 plum tomatoes
  2. 1 clove garlic
  3. 1/4 small onion
  4. 2 tbsp sherry vinegar (or cider vinegar)
  5. 1/2 cup extra-virgin olive oil
  6. 1 tsp chili powder (optional)
  7. salt and pepper
  8. 3 slices stale whole-wheat bread
  9. 3 hard boiled eggs, chopped
  10. Iberian ham, chopped (optional)
Instructions
  1. Core and seed tomatoes and then chop into quarters. Some recipe use tomatoes without the skin but I left them on.
  2. Add tomatoes, garlic, onion, sherry vinegar, olive oil, chili powder and salt and pepper into a blender.
  3. Purée until smooth. Then start adding pieces of the bread and blending until it gets to a creamy, thick consistency.
  4. Pour into bowls and top with chopped eggs and ham (I left out the ham for a vegetarian dish).
Adapted from Saveur
beta
calories
435
fat
33g
protein
15g
carbs
22g
more
Adapted from Saveur
Not Your Average College Food http://notyouraveragecollegefood.com/

Zucchini Carpaccio

Zucchini is one of the most versatile vegetables out there. I am a huge fan of zucchini and love to incorporate it in many of my recipes in various ways, whether going low-carb with zucchini noodles or adding it to a healthier dessert. However, I have never really enjoyed it alone – raw and without many other ingredients, the vegetable seems a bit bland. This all changed one night when I was dining in Spain. A friend and I were in a small, humble restaurant on the island of Mallorca where we ordered zucchini carpaccio, which turned out to be very simple but one of the most delicious vegetable dishes I ever tasted.

Carpaccio is an Italian dish that is made from thinly sliced raw meat or fish and typically dressed with olive oil, lemon, and Parmesan cheese. Although it is a common appetizer in the Mediterranean region, it is not as well known in the US. This vegetarian version of the dish was surprisingly amazing and as soon I took a bite, I knew I would have to recreate it at home. I wasn’t exactly sure what the ingredients were but I remembered the restaurant used a type of pesto that gave it a wonderful tangy flavor as well as arugula for some bitterness. 

This elegant appetizer is perfect for the summer since it is light, refreshing, and flavorful. Make sure to pour plenty of extra virgin olive oil for a subtle, fruity flavor but also to obtain its numerous health benefits. Extra virgin olive oil is a staple of the Mediterranean diet, a dietary pattern in the Mediterranean region that has been associated with lower risk of heart disease.

Zucchini Carpaccio
Serves 2
Write a review
Print
Total Time
15 min
Total Time
15 min
521 calories
6 g
0 g
56 g
3 g
7 g
167 g
88 g
3 g
0 g
47 g
Nutrition Facts
Serving Size
167g
Servings
2
Amount Per Serving
Calories 521
Calories from Fat 489
% Daily Value *
Total Fat 56g
86%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 36g
Cholesterol 0mg
0%
Sodium 88mg
4%
Total Carbohydrates 6g
2%
Dietary Fiber 2g
9%
Sugars 3g
Protein 3g
Vitamin A
4%
Vitamin C
33%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 zucchini
  2. 3 tbsp extra virgin olive oil
  3. 1 tbsp lemon juice
  4. 4 tbsp pesto
  5. 1/4 cup walnuts, roughly chopped
  6. salt and pepper
Instructions
  1. Thinly slice zucchini with a sharp knife or with a mandolin cutter. Arrange slices to be flat on a plate.
  2. Drizzle olive oil evenly on the zucchini slices.
  3. Sprinkle lemon juice evenly on top.
  4. Spread pesto on zucchini slices.
  5. Top with chopped walnuts.
  6. Add a pinch of salt and pepper.
  7. Let sit 15 minutes to 1 hour before serving.
beta
calories
521
fat
56g
protein
3g
carbs
6g
more
Not Your Average College Food http://notyouraveragecollegefood.com/