In college time is short, so here are 5 nutritious and easy student recipes for busy bees and late-night owls

Need inspiration for easy and nutritious meals at college? At ingarden, we’re on a mission to make everyone’s life more nutritious. With just a simple sprinkling of microgreens, you can enrich your meals with a huge amount of high-impact nutrition. With the new college year on the horizon, we’ve created a special guide with five easy and nutritious lunches for every day of the school week. From a classic breakfast dish to a satisfying dinner, these recipes are sure to become staples in your meal planning. They’re packed with goodness, and your friends will love them, too! So, grab your apron and let's get cooking!

Monday: Caprese Sandwich 

1 person, 5 minutes

.

Ingredients:

• 2 slices ciabatta
• 1 tomato
• ½ ball mozzarella
• Balsamic glaze
• Sprinkling basil leaves
• Handful arugula microgreens
• Salt, freshly ground pepper

Preparation: 

Step one: Toast the ciabatta. While the bread toasts, slice the tomato and mozzarella ball. 

Step two: Lay the tomato slices on one of the toasted ciabatta slices. Lay the mozzarella on top, and then add a stripe of balsamic glaze on top. 

Step three: Garnish with a sprinkling of basil and a handful of arugula microgreens. Top off with the other ciabatta slice. Enjoy! 

Tuesday: Egg Fried Rice  

1 person, 15 minutes

.

Ingredients:

• ½ cup rice
• Salt
• 2 tablespoons sesame oil
• 1 clove garlic
• 1 spring onion
• ½ green chili
• 1 egg
• 2 tablespoons soy sauce
• Sesame seeds
• Handful red cabbage microgreens

Preparation:

Step one: Boil the rice with a dash of salt. While the rice cooks, chop the garlic, spring onion, and green chili finely. 

Step two: Fry the chopped garlic, spring onion, and green chili in the sesame oil for five minutes on a medium heat, until they have softened. Once the rice is cooked, add it to the frying pan. Turn up the heat. 

Step three: Break an egg into the ingredients and stir quickly, until it starts to scramble. 

Step four: Mix in two tablespoons of soy sauce. Remove from the heat, and garnish with sesame seeds and a handful of red cabbage microgreens.

Wednesday: Pear & Gorgonzola Toast 

1 person, 5 minutes

.

Ingredients:

• 2 slices ciabatta
• 1 small pear
• ½ cup gorgonzola
• Drizzle of honey
• Sprinkling walnuts
• Handful kale microgreens

Preparation:

Step one: Toast the ciabatta. While the bread toasts, slice the pear and gorgonzola thinly. 

Step two: Lay the thin pear slices on the toasted ciabatta slices. Then, place the sliced gorgonzola on top. 

Step three: Garnish with a sprinkling of walnuts and a handful of kale microgreens. Finish with a dash of salt and pepper. Enjoy! 

Thursday: Red Lentil Dahl  

1 person, 20 minutes

.

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion
• 2 cloves garlic
• 1 can tinned tomatoes
• ½ cup water
• 1 cup red lentils
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 100g spinach
• Salt and freshly ground pepper, to taste
• Handful kale microgreens

Preparation:

Step one: Heat the vegetable oil in a frying pan on a medium-high heat. Add the onion and garlic, finely chopped. Fry for five minutes, until softened. 

Step two: Add the tinned tomatoes, water, and red lentils. Cook on a medium heat for 10 minutes. 

Step three: Add the garam masala and cumin. Stir again, and then add 100g spinach (fresh or frozen). Cook for five more minutes. Add more water if necessary. 

Step four: Blend the ingredients down into a smooth mixture using a hand blender. Season with salt and pepper, and top off with a handful of kale microgreens.