I started this column with the hope that other students would be willing to eat more sustainably sourced and plant-based foods once they saw that “it is so easy a college student can do it.” Here’s to our health and the planet’s!
If you have any questions about my recipes or ideas, feel free to contact me at morganlee2021@u.northwestern.edu.
In Season has the secret to reducing waste this Halloween! Put those pumpkin seeds to use by roasting them and making a sweet and salty snack that is much healthier (for you and the planet) than Halloween candy. By Morgan Lee.
In Season is back for fall with an easy fall recipe for making healthy baked sweet potato fries. Hit up your local farmer’s market or grocery store to make this delicious recipe! By Morgan Lee.
In Season is back this week with a filling breakfast casserole featuring asparagus and Gouda. Its ingredients are in season, and it tastes as Gouda as it looks! By Morgan Lee.
It’s springtime which means a lot of fresh produce will soon be in season! This week, Morgan Lee has a delicious vegan pasta recipe.
Morgan Lee’s In Season piece ventures to three restaurants in Evanston this week—Farmhouse, Blind Faith and Boltwood. Find out her thoughts.
Tired of going to the grocery store where the only available fresh produce are apples? In Season brings you a easy to make and aesthetic af apple crisp that’ll put those apples to good use. By Morgan Lee.