Does chicken bore you? Do you find yourself making yet another ground beef taco? Then why live a mundane life by eating traditionally? I highly recommend heading to the farmers’ market right now (well actually wait until it’s open on Saturday), purchasing some organic bison meat, and transforming it into steak, meat balls, bison-steak salad, taco meat, or as my friend did, into a bowl of hearty chili. It’s always fun to cook with the exotic, especially when doing so means minimal work or stress.

Surprisingly similar in taste to beef, bison can be used in place of it in virtually any recipe. But if they taste so alike, why buy bison instead? First, let’s talk nutrition. Hailed as the new-age meat and protein of the future by many foodies and chefs alike, bison is low in fat, high in iron – a perk for nearly every woman – and lower in calories than chicken, pork, beef, and salmon. Bison is also full of B-12, an essential vitamin for brain and nervous system functioning. Plus, bison meat contains no hormones or drugs, which makes it a wholesome treat because, personally, I’m just not into consuming drugs with dinner.

So, what can one make with this increasingly popular meat? If you have the money to splurge on a lavish steak dinner, bison will make for a satisfying dish that will leave you smiling for hours. Any leftover steak can be sliced up on top of a green salad the next day.

But, if you are looking to eat nutritiously without spending $20 or more per steak, then let ground bison be your answer. I bought a pound at the market on Saturday and wasted no time in cooking it stovetop with garlic, onion, chili powder, and olive oil laced with herbs. After sautéing, I built a burrito on a whole wheat tortilla, filling it with romaine lettuce, cotija cheese, the ground bison, and salsa verde. The meal was easy and quick and full of fantastic flavor. 

I took the leftovers and stuck them in the fridge and to use later on for nachos, tacos, spaghetti sauce, or as a pasta protein with sautéed zucchini and Parmesan. If I hadn’t chosen make it all ground beef, I could have sliced the meat into rounds for delicious bison burgers with a cheese-filled center, or rolled the meat into meatballs to make the great American classic: spaghetti and meatballs. 

I love the versatility of bison, and the fact that one pound of meat can last me for roughly four to five meals. I think I’ll add some of the ground meat to a mélange of oven roasted butternut squash, sweet potato, and zucchini and then sprinkle a little Parmesan on top, for dinner. It’ll be the most comforting fall dish, and a nutritious one, too.

At one time or another, you’ll find yourself in that unenviable position of needing to come up with tasty snacks for an unexpected guest. You’ll be expected to miraculously whip out an assortment of odds and ends from your kitchen and present them to your friends — as if you knew they were coming all along. Ahh, the stress! We’ve all been there, and recently, I found myself calling on all the creativity I could muster to put together a yummy spread of snacks and appetizers for a girlfriend.

Last weekend, my friend and I had decided to enjoy a day crammed with endless homework. Consequently, after all that time spent wasting away at my dining room table, our appetites grew out of control and our stomachs demanded nourishment. 

So it was off to the kitchen, where we made a beeline to the fridge and cupboards. I hadn’t gone shopping recently and was a little low on the staples. So, what to eat? Luckily, I had frozen a baguette from that morning’s farmers’ market excursion, so I snapped the French loaf in half over my knee and sent it to the microwave for a quick defrosting. (I know this technique sounds un-French and sloppy, but believe me, I’ve known a French woman or two to do the very same thing!) 

I then found some mini whole-grain tortillas and hearty crackers, setting those on an oversized cutting board with the now defrosted baguette slices. Next, I scrounged around in my fridge for some cheese and found Parmigiano, Gruyère, and smoked mozzarella, setting them on the cutting board with a knife and a cheese slicer (necessary for the harder cheeses). 

Luckily, I also had whole-fruit apricot jam and pesto — store-bought can be really tasty — and I set them out with a spoon in each. (Sweet and tart fruity jam goes perfectly with nutty Gruyère, and pesto tastes delicious when paired with the Parmigiano or the smoked mozzarella.)

Lastly, I fished up a container of assorted olives and pickles I had, sliced up some tomatoes, and threw in some basil leaves for the heck of it. At that point, I was ready to stop sifting through my cabinets and just eat already! We poured some white wine and began sampling the spread: my girlfriend and I were even reminded of being back in Italy! Our impromptu appetizer party (yes, it was just the two of us at the “party”) was bursting with a variety of fresh flavors, textures, and colors, and the simplicity of the snacks made for natural conversation. We worked with our hands to assemble quick flavor combos. Bread slathered with pesto and topped with smoked mozzarella and slices of Gruyère folded around apricot jam were simply delicious. We snacked on the slices of tomato and bites of olives and were surprised at how satisfied these bits of food could leave us.

There’s something to be said for coming up with such a last minute spread. It makes you proud to be able to provide such a simple yet tasty meal and leaves your friends happy and content.  You don’t need to fuss over perfect little appetizers that require a day’s worth of prep-time. Enjoy the simplicity of pairing a few nice pieces of cheese with olives and vegetables on a slice of baguette next time you need to entertain a guest. No one says no to good cheese and crusty bread.

What ingredients do you think of when you think “quesadilla?” You probably think cheese, onions, chicken, and salsa. Maybe if you’re more adventurous, you think of something unique like salmon and goat cheese. But have you ever thought to fill your quesadillas with mashed blackberries, Gruyere cheese, and honey? These delicious meals don’t have to be predictable — just think of them as a twist on the French crêpe.

The other morning, I made the most delicious quesadilla with those three breakfast ingredients. I was down to my last handful of blackberries and that was definitely not enough to make a dessert with. (Plus, I was sick of eating them as a snack and was incredibly bored.) So I took a bowl and a fork, dumped my last blackberries into the bowl, and mashed them up until they formed a jam-like consistency. Then, I drizzled a little honey into the mixture before grating some Gruyere cheese. 

After melting butter in a sautee pan, I piled one tortilla with a layer of the blackberry-honey mixture and a heavy dose of grated Gruyere cheese. Then, I set the other tortilla on top, let the bottom tortilla get a little crispy and warmed through, then flipped the quesadilla so the other tortilla could get its turn on the hot, buttered sautee pan. When both sides were evenly crisp and the inside was gooey and hot, I turned off the heat and moved my breakfast quesadilla to a cutting board. 

I drizzled the breakfast confection with honey and wasted no time in sampling. I cut the quesadilla into fourths (and probably bit into my quesadilla a little prematurely because I burned my tongue!) but it was worth the pain because it tasted delicious. It was hot, but oh was it tasty! Blackberries can be quite tart so it’s a good idea to add the honey, counteracting the tanginess with sweetness. The nutty and creamy Gruyere worked perfectly with the jam mixture, and I ate the quesadilla faster than I probably should have. 

Usually, I’d save my quesadilla consumption for dinner. But now that I realize quesadillas can be made into a sweet breakfast pastry, I think I just may cook up another one for breakfast tomorrow, then for a snack, and again for breakfast the next day.

I challenge you, see how many different fruit and cheese combos you can make into a yummy quesadilla. Or, if you aren’t into munching on sweets for breakfast, you can always fill your quesadilla with sausage, peppers, onions and cheese – kind of like a breakfast burrito. And, if you really aren’t into the whole health craze, smother the tortillas with nutella, crushed almonds, and peanut butter for a ridiculous, if not incredibly satisfying, mid-morning treat. Hint: Powdered sugar on top helps to.

Coming from someone who used to chow down on roughly 10 eggs a week as a young girl, I’d say I have a little experience with this perfect protein. We all grew up with scrambled, fried, and hard-boiled eggs, and really, what’s wrong with keeping things simple?  For example, scrambled egg sandwiches were my meal of choice for years.  But after consuming eggs in excess for so long, I’ve gotten a little creative and have amped up my egg dishes a tad. Altering your egg recipe in subtle ways can lead to exciting and unexpected flavors!


First thing’s first: Try your very best to buy cage-free eggs — preferably from Ann Arbor’s Farmer’s Market. Wouldn’t you rather buy eggs that come from a local farmer who lets the chickens roam free and get plenty of exercise? Plus, at $3 per dozen, this ethical egg purchasing won’t destroy your weekly budget.


Once you have your eggs of choice, we can start with this simple technique. Scramble your eggs per usual, but add your favorite cheeses (mine is gruyère or gouda) and spinach, peppers, and onions. This gives it a nutrition boost along with beautiful color and flavor.  See? Simple but with some flare. And vegetables don’t have to be costly; just buy what is in season and you will significantly cut down on the price. One of my favorite sites for checking on in season produce is Sustainable Table.


Now, if you aren’t quite ready to add those extra ingredients to your egg repertoire, we can start things off more slowly.  My personal favorite is a sweet and salty breakfast comprised of fried eggs (you have to leave the yolks runny for this one) and toast with either creamed honey or jam preserves. My technique is to fry the eggs in a small amount of olive oil so that I get a nice crust on the egg whites. One trick that I’ve learned is to pepper, not salt, the eggs during the frying process — salting the eggs while they cook will only denature the proteins, leading to a less than perfect egg. After flipping the eggs once, let the eggs cook for 10 seconds on the other side, then add the salt, and move them to a plate. At this point, your runny yolks will be primed for dipping the sweetened toast. This breakfast isn’t too sweet, but just enough to add a smile to your face at even the earliest hour of the morning.


Moving on to lunch, poached eggs over a simple salad with garlic and olive oil makes the perfect light and healthy meal. You can either buy the microwaveable egg poacher or poach your eggs in boiling water on the stovetop.  To do so on your stove, add vinegar to boiling water, crack the eggs into the pot (one at a time), and let them simmer for three to four minutes. Super easy. Then place one or two poached eggs on top of a green salad with a garlic and olive oil dressing. Delicious and very French.


Ok, so let’s imagine that you have some special guests in town, are celebrating a festive holiday, or just want to make an incredible breakfast for fun (seriously, the mood may strike when you least expect it!).  Making baked eggs in a basket is one of the simplest ways to impress someone.  (I’ve modified this recipe, “Eggs in a Basket”, from “Party Line With The Hearty Boys”)


I’ve been making these baked eggs for my family every Christmas morning for as long as I can remember. It’s a no-fail dish and can be made to appease anyone’s appetite or dietary demands.  These eggs, nestled inside crunchy wonton wrappers, are the prettiest, easiest, and most comforting egg dish you’ll ever eat. Adding my own variations, my favorite cheese to use is smoked gouda or parmesan and I always place some roasted red pepper or sliced red onion on top. For those who eat meat, prosciutto is my favorite, but bacon is much more cost effective for college students. Also, for the vegetarians, I’d recommend making the baskets with the cheese of your choosing as well as adding in some spinach and roasted red peppers for color and flavor. Believe me, these eggs are well worth the extra ingredients and steps.


Whether you decide to whip up a simple quiche (yes, they are surprisingly stress-free), scramble your eggs with the flavors and colors of seasonal vegetables, or hard-boil them for a satisfying lunch or snack, eggs never cease to please. Endless ways of preparing eggs exist (WAY more than the few I touched on), so don’t limit yourself or get bored with them. Eggs really can be the answer to, “What should I eat now?” any time of day.