The Student News Site of Colorado State University

The Rocky Mountain Collegian

The Student News Site of Colorado State University

The Rocky Mountain Collegian

The Student News Site of Colorado State University

The Rocky Mountain Collegian

Print Edition
Letter to the editor submissions
Have a strong opinion about something happening on campus or in Fort Collins? Want to respond to an article written on The Collegian? Write a Letter to the Editor by following the guidelines here.
Follow Us on Twitter
Why Online Education is a Game-Changer for Nurses
September 25, 2023

Online education has revolutionized the way nurses acquire knowledge and skills by providing them with a flexible and accessible learning...

Collegian Cooks: A succulent summer

With summer in full swing, the new Collegian Cooks staff prepared a refreshing meal that brings summer vibes. It’s easy to prepare and delicious to eat.


Many college students, especially those who are traveling over break, may not have access to fancy kitchen appliances. For this meal, a stove top and a toaster are the only necessary appliances. Additionally, the food is fresh, healthy and appetizing.

Citrus Chicken

  • 1 cup of orange juice
  • 1/4 cup of lemon juice
  • 2 tablespoons of olive oil
  • 1 teaspoon of oregano
  • 3 teaspoons of salt
  • 1 teaspoon of rosemary
  • 4 thawed chicken breasts

Step one: Unwrap chicken and place into a dish.

Step two: Pour the ingredients into the dish.

Step three: Let the mixture marinate for two hours and cook in a pan on high heat.

Step four: Pour the juices into the pan and cook until desired (approximately 20 minutes).


  • 4 cups of water
  • 2 cups of rice

Step one: Boil the water.

Step two: Add the rice.


Step three: Cook until desired (approximately 20 minutes).

Avocado Toast

  • 3 tomatoes
  • 1 avocado
  • Basil to taste
  • Reduced balsamic vinegar to taste
  • A loaf of bread

Step one: Toast the pieces of bread.

Step two: Cut of the vegetables, add balsamic vinegar, stir.

Step three: Place the vegetables on the toast.


  • 2 tangerines
  • 1 cup of dried cranberries
  • Pecans to taste
  • Feta cheese to taste
  • Lettuce or spinach
  • Fig or balsamic salad dressing

Step one: Slice the tangerines into quarters.

Step two: Add the fruit to the lettuce, sprinkle on pecans and feta cheese to taste.

Step three: Add dressing to taste.

Honey Lemonade

  • 1/2 cup of honey
  • 1 1/2 cups of steaming water
  • 1 cup of freshly squeezed lemon juice
  • 4 cups of ice

Step one: Combine ingredients.

Step two: Stir and serve.

Collegian Chefs Christina Vessa and Hannah Ditzenberger can be reached at or on Twitter at @chrissyvessa and @h_ditzenberger.

Leave a Comment
More to Discover

Hey, thanks for visiting!
We’d like to ask you to please disable your ad blocker when looking at our site — advertising revenue directly supports our student journalists and allows us to bring you more content like this.

Comments (0)

When commenting on The Collegian’s website, please be respectful of others and their viewpoints. The Collegian reviews all comments and reserves the right to reject comments from the website. Comments including any of the following will not be accepted. 1. No language attacking a protected group, including slurs or other profane language directed at a person’s race, religion, gender, sexual orientation, social class, age, physical or mental disability, ethnicity or nationality. 2. No factually inaccurate information, including misleading statements or incorrect data. 3. No abusive language or harassment of Collegian writers, editors or other commenters. 4. No threatening language that includes but is not limited to language inciting violence against an individual or group of people. 5. No links.
All The Rocky Mountain Collegian Picks Reader Picks Sort: Newest

Your email address will not be published. Required fields are marked *