Fall term means the beginning of a hectic and grueling schedule for many. Between 8 a.m. Spanish class and midnight cram sessions, preparing meals often becomes an afterthought, at best.
Though macaroni and cheese or last week’s leftovers are quick fixes for a grumbling stomach, this kind of “cooking” may not satisfy your taste buds or your health.
But with an ounce of creativity and a few minutes to spare, quick and great tasting meals are completely attainable.
The basics: Fresh food is better tasting, better for you, and doesn’t have to be more expensive than eating conventional or frozen foods. One way to get fresh, local produce at a reasonable price is to join a community-supported agriculture program. Here’s how it works: You pay a one-time fee at the beginning of the season; this cost can be split between roommates or friends for a more affordable price. Then you get your choice of fresh produce delivered to convenient pick-up locations around Eugene for the rest of the season.
University senior Erik Maurer has been participating in CSA since the beginning of the year.  
“While the startup cost may seem a little high initially, it is actually way cheaper than if you were to buy the vegetables at the store,” Maurer said. “For the summer season, which runs through November, I will end up paying about $5 a week for an amount of veggies that would probably cost $10 or more at a place like Sundance.”
The Willamette Farm and Food Coalition has 25 CSA programs in Lane County listed on its website, www.lanefood.org/csa-programs.php. Most CSA programs operate seasonally from May or June to November and offer customizable choices for produce selection and delivery frequency.
In her new cookbook, “Poor Girl Gourmet,” Amy McCoy offers suggestions on how to eat affordable. McCoy agrees that buying locally is smart thinking, as well as buying in bulk and planning for leftovers. She also suggests buying whole foods,
meaning whole fruits, vegetables and cuts of meat. Buying whole foods decreases the cost of pre-cut items and extra packaging. Also, though it may seem obvious, look for items on sale.
University junior Katy George, an avid cooker, explains that it’s not always easy to sit down for three meals a day.
“I get really busy, so it’s hard to take time to make a meal,” George said. “If you have bits and pieces ready, you can add on from there. What I like to do a lot of times is I’ll make a big batch of something over the weekend and then I’ll put it in the fridge and have it all week long.”
For George, it’s as easy as wanting healthy and delicious things to eat.
“Recently, I’ve been having a lot of fun with the grill. I do a lot of grilled vegetables,” she said. “Asparagus with olive oil, sea salt and a little pepper comes off the grill just perfect.”
Recipes:
Single-Serving Pasta with Kale
Here’s a recipe for one of University junior Katy George’s favorite pasta dishes.

• Bow tie pasta, enough for one serving
• Olive oil
• 1/2 teaspoon minced garlic
• 1/2 bunch of kale (with stems stripped)
• Capers, to taste
• Crushed red peppers, to taste Boil water; add pasta.

Cook until tender but firm, about 8-10 minutes. Sauté garlic in olive oil over medium-high heat; add kale and sauté until cooked down. Add capers and red pepper. Mix kale into pasta; serve hot.
 
Homemade Bread for Dummies
Beer Bread Beer bread is one of the most simple and delicious things to make at home. Plus, most of these ingredients are common in college kitchens, and it takes less than 10 minutes to mix everything together.

• 3 cups flour
• 2 tablespoons sugar
• 4 tablespoons active dry yeast
• 1 (12 ounce) bottle of beer (wheat, pale ale or hefeweizen works best)

Mix flour, sugar and yeast together. Add beer; mix until thoroughly combined. Pour into greased bread loaf pan and bake in oven at 350 degrees for 40 to 45 minutes.
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