As a self-proclaimed foodie, it is an understatement to say that Harvard University Dining Services is a massive disappointment. The cost for the meal plan for the Spring 2025 semester totaled $4,134, which breaks down to about $35 per day. This cost is widely agreed upon by the student body as simply too high, especially considering the food options that it purchases. The HUDS bagged eggs, avocado purée, and corned beef hash (that I still have yet to try) pale in comparison to my typical breakfast at home of avocados on sourdough toast topped with cherry tomatoes and a drizzle of balsamic. But through my three years here, I’ve come up with a few tips and tricks to hack the HUDS experience, and I’m here to share my wisdom through this assembly of recipes.
Ciabatta Caprese Crunch
If you ever see me in Pfoho d-hall during lunch, this sandwich is guaranteed to be on my plate.
Ingredients:
| 1 ciabatta bread roll | Mayo |
| Pesto | 2 slices turkey (optional) |
| 3 mozzarella cheese circles | 4 tomato slices |
| Salt (optional) | Balsamic glaze |
Instructions:
- Split your ciabatta roll in half and put it through the toaster once to lightly toast.
- Evenly spread mayo on one side of the toasted bread and pesto on the other.
- Optional: Put two slices of turkey on one side of the bread.
- Put two mozzarella circles on the other side of the bread. Split the third mozzarella circle in half to fill the rest of this side.
- Place the tomato slices on top of the mozzarella. Optional: salt the tomatoes.
- Drizzle balsamic glaze on top of the tomato slices. Measure with your heart.
- Place the two sides of the sandwich together, wrap in foil, and put into the panini press on low heat. Take it out when the mozzarella is as melty as you prefer (or when you’re done waiting).
- Cut your finished sandwich in half and enjoy!
Deconstructed Ciabatta Caprese Crunch
When a sandwich is too much effort but you still want something flavorful.
Ingredients:
| 2-3 pieces mozzarella | 2-3 tomato slices |
| Pesto | Balsamic glaze |
Instructions:
- Plate your mozzarella.
- Place one tomato slice on top of each mozzarella slice.
- Put a dollop of pesto on each tomato.
- Drizzle balsamic glaze on top. Again, measure with your heart.
- Pat yourself on the back. Job well done.
East-Asian Cuisine-Inspired Rice Bowl
You’ll find this recipe in my bowl at Dunster late dinner.
Ingredients:
| Rice (preferably sticky rice, but any kind is fine) | Crispy pork bites (ground beef can be substituted) |
|---|---|
| Cucumbers | Shredded carrots |
| Edamame | Pickled onions |
| Over-easy fried egg | Sesame oil |
| Soy sauce | Boom Boom sauce |
| Green onions |
Instructions:
- Grab a big bowl from the salad bar. Fill ⅓ of the bowl with rice.
- Pour equal parts sesame oil and soy sauce on the rice.
- Top the rice with equal amounts pork bites, cucumbers, edamame, shredded carrots, and pickled onions.
- Put your fried egg on top. Once complete, your toppings should cover all of your rice.
- Lightly drizzle boom boom sauce over top. Garnish with green onions.
- Complete!
Hannah’s Cucumber Heaven
Inspired by my lovely roommate Hannah Nguyen ’26 and her version of a HUDS cucumber salad.
Ingredients:
| Cucumbers | 1 part rice vinegar |
| 2 parts sesame oil | 2 parts soy sauce |
| Agave nectar (honey can be substituted) | Spoonful of red pepper flakes |
| Spoonful of sesame seeds |
Instructions:
- Fill a large bowl with cucumbers. (Your bowl should be FILLED—leave only 1 inch of room from the top of the bowl for mixing space.)
- Pour your rice vinegar over the cucumbers.
- Pour the sesame oil and soy sauce over the cucumbers.
- Put a small spoonful bit of agave (or honey) over the cucumbers. Mix.
- Sprinkle red pepper flakes and sesame seeds on top. Mix again.
Note: best enjoyed when shared with friends.
Southwest Chicken Salad
Healthy and hearty.
Ingredients:
| Romaine lettuce | 3 spoonfuls corn |
| 1 chicken breast | 3 spoonfuls black beans |
| 1 handful cherry tomatoes | Cheese |
| 2 parts barbecue sauce | 3 parts ranch |
| 1 part boom boom sauce | Lemon juice |
| Wonton strips |
Instructions:
- Fill a large bowl with romaine lettuce.
- Top with equal parts chicken, cherry tomatoes, corn, and black beans until ¾ of your lettuce bed is full.
- Dressing: Mix three parts ranch to two parts barbeque sauce in a separate bowl. Add one part boom boom sauce and a couple drops of lemon juice and mix again.
- Pour dressing over the salad and mix.
- Top with cheese and wonton strips and enjoy!
Rocco’s Wrap
A HUDS take on a chicken Caesar wrap.
Ingredients:
| Tortilla | ½ bowl romaine lettuce |
| 1 chicken breast | Large spoonful of Caesar dressing |
| Dash of lemon juice | Dash of buffalo sauce (or original Cholula) |
| Spoonful of parmesan cheese | Croutons |
Instructions:
- Fill a large bowl with romaine lettuce.
- In a separate bowl, take your chicken and use two forks to shred it into small pieces. Add the chicken to your bowl of lettuce.
- Top with Caesar dressing (don’t be shy!), a smidgen of lemon juice, and buffalo sauce to your taste. Sprinkle parmesan and croutons on top.
- Cut up the salad mixture until it is the texture of your liking.
- Take a tortilla and dump the salad mixture on top. Use your expert wrapping skills to fold the wrap.
- Take two pieces of foil and use a stick of butter to spread butter across the foil (this will make your tortilla extra crispy). Fold your wrap in the foil and place it in the panini press on low-medium heat.
- Take your wrap out and cut it in half. Add more Caesar dressing if necessary.
- And there it is! HUDS chicken Caesar wrap complete.
Root Beer Float
Simple and nostalgic. Easy to forget how easy it is to make.
Ingredients:
| Vanilla ice cream | Root beer |
Instructions:
- Assemble. (Scoop ice cream. Pour root beer over top.)
- Enjoy.
Heidi Heffelfinger ’26 (heidiheffelfinger@college.harvard.edu) is still traumatized from finding a mysterious string in her potatoes freshman year.