Have you been living in the same residence hall room all summer but haven’t cooked anything beyond Ramen noodles and grilled cheese? Lucky for you, the Hungry Husky has been in the kitchen, perfecting recipes that are both tasty and easy to cook.

This week, as the end of summer nears, you can create delicous veggie burgers and fries that are sure to satisfy. Carnivores can feel free to subsitute a veggie burger with a ground beef patty, but this recipe is so delicious that even lifelong meat-lovers will enjoy it.

And since the Hungry Husky knows on-campus students aren’t allowed to grill in their kitchens, both dishes can be prepared in a frying pan.

And to go with your meal, the Hungry Husky recommends a delicious fruit punch. Adding a few scoops of sherbet to make the treat a delicious dessert.

When you decide to cook, invite your friends for one last meal before fall classes begin.

Veggie Burger Adapted from a recipe by Food Network chef Cathy Lowe

What you need:

3 tablespoons olive oil

3/4 cup corn kernels, fresh or frozen

6 chopped mushrooms

2 chopped scallions

1/2 chopped bell pepper

1 clove chopped garlic

1 teaspoon cumin

dash of cayenne pepper

1/2 cup chopped spinach

1 carrot, peeled and grated

1 small potato, peeled and grated

1 egg white

salt and pepper

1/2 cup bread crumbs

1. In a frying pan, heat one tablespoon olive oil at medium heat.

2. Stir in corn, mushrooms, scallions and bell pepper.

3. Cook for three or four minutes, then remove from heat.

4. Stir in spinach, carrot and potato.

5. Add egg white and season with salt and pepper.

6. Stir in bread crumbs so the mixture holds together.

7. Shape into six patties, then let chill in refrigerator for one hour.

8. Heat the remaining two tablespoons of olive oil in the cleaned frying pan.

9. Cook the veggie burgers until each side is golden brown.

10. Serve on a hamburger bun with all the fixings.

Spicy Stove Top French Fries Based on a Hungry Husky recipe

What you need:

olive oil

potatoes (one potato should feed one diner)

salt and pepper

chili pepper

1. Slice potatoes as you see fit; long rectangles or flat circles work best.

2. On medium heat, fry the potatoes in olive oil until golden brown.

3. Season with salt, pepper and chili powder before removing from heat.

4. Let cool for a few minutes, then serve.

Fantastic Fruit Punch Based on a Hungry Husky recipe

What you need:

1 cup lime juice

2 cups grenadine

2 cups pineapple juice

2 cups orange juice

1 carton of fruit sherbet

Orange and pineapple slices, for garnish

1. Mix the lime juice, grenadine, pineapple juice and orange juice in a pitcher or bowl.

2. Stir with a large spoon.

3. Add the slices of orange and pineapple to the mixture so they can absorb the flavor.

4. Chill in the refrigerator for at least an hour (if you use ice instead, the drink will taste watery as the ice melts).

5. Pour into fancy glasses and add a scoop of sherbet to each drink. Let the sherbet melt a little for a great-tasting treat.