Collegian Cooks: A succulent summer

Christina Vessa and Hannah Ditzenberger

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.