Editor's Note: Emma Rogers and Tyson Bird are senior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.
We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget. The days are shorter but not any cooler — try this new twist on an easy evening salad.
Grilled salad
Estimated cost per serving: $1
Ingredients:
- 1 head romaine lettuce
- 1 tablespoon olive oil
- Parmesan cheese
- Salad dressing (we've been into Litehouse Homestyle Ranch)
Directions:
- Slice the head of romaine in half vertically so you have two tall pieces. Wash the lettuce under cool water and shake to dry.
- Place a skillet on the stove and turn to high heat — you want the pan very hot before cooking the lettuce.
- Coat both sides of the lettuce with olive oil and salt and pepper.
- Place the romaine face-down in the pan and cook for about 2 minutes. Turn, and cook on the other side for slightly less than two minutes.
- Top with parmesan cheese and dressing. Serve with a knife and fork.
Serves two.
Read More
Yorktown downs Delta 47-46 in thriller
By David Moore / 23 hours agoYorktown takes down Delta in rivalry thriller 47-46
The Muncie Area Career Center is working to better educate community members
By Trinity Rea / YesterdayThrough Adult Education and Career and Technical Education (CTE) based learning, the Muncie Area Career Center is looking to help educate members of Delaware, Randolph and Blackford country.
Ball State women’s basketball runs out of gas against Columbia in the Battle 4 Atlantis
By Elijah Poe / 2 days ago“As hard as we played, we literally were running on fumes,” Ball State women's basketball head coach Brady Sallee said about the 69-62 loss to Columbia in the Battle 4 Atlantis.
