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Get Creative in the Dhall

Thank you, HUDS, for providing us with things like the ubiquitous lobster mac ‘n cheese, butter chicken, tater tots, waffle fries, and basically anything from the grill. Yeah, we’re aware that these meals are largely devoid of color, and when you realize halfway through February that your #beachbody won’t sculpt itself in time for spring break, you’ll need to discover other alternatives. But we get it: when you arrive for your three Michelin-star meal after section, you don’t have a lot of brain power left to come up with something that could impress Gordon Ramsay. Below, some ideas from those of us who have been there, done that.

1. Grains. Take any kind of grain (quinoa is best, but farro, barley, etc also work), add a sunny-side up egg, and squirt some sriracha on top. For those of you freaked out by runny yolks, over-easy is also an option. Bonus points: add feta cheese and some sweet potato for maximum flavor (and nutrients).

2. For weirdos. Pasta from the bar + peanut butter + soy sauce + salt + brown sugar = “pad thai.” Yeah, we’re confused too, but one of our friends recommended this highly. Must be a Texas thing. Or a FOP thing. Whatever. 

3. Cracklin’ oat bran. The most underrated of cereals, steal this shit in those portable cups (compostable! Do this. Save the planet) and keep it in your dorm room when you get the late-night munchies. Alternatively, for a gourmet d-hall meal, spoon some peanut butter in the bottom of your bowl, then fill the rest with cereal. When you scoop it up, you’ll get both flavors unified in a combo that can only be described as heavenly.

4. Pesto sauce. Eat it, love it, worship it. Use this to make your sandwiches taste better, and to forget that HUDS bread has all dead French people rolling in their graves. (Seriously, HUDS bread is why we can’t have nice things. Except the fresh loaves: the multigrain bread, when warm, is exactly what you need when it’s sleeting outside.)

5. Panini press. Don’t forget about this little guy. Take grilled chicken and press it between two (sad) slices of bread, or start your day off right with a toasted (panini-ed?) everything bagel.

6. Sriracha + honey + soy sauce as dumpling dip.

7. The salad bar. Even if you love to carbo-load, this thing is fabulous for adding a variety of flavors. Tabbouleh and brussels sprouts are the way to go.

8. Beans, beans, beans. Boston may be the home of the bean and the cod, but HUDS is home to literally any kind of bean dish that you could possibly imagine. For the vegetarians among us, this will get you through the winter when you want some protein, but don’t want to eat something that once had a face. We have spicy roasted chickpea days marked on our calendar. No, it’s not weird.

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Francesca Malatesta,  Editor in Chief
Jessica Luo, Publishing Director
Katie Nguyen, Studio 67 Managing Director
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