“So what I did is I made a salad with the greens,” said Ana Moritz, NYU senior and home chef. “This super fancy thing of greens that was all these different kinds of kale I’d never heard of. And I made a creamy dressing with mustard, egg yolk, olive oil, and red wine vinegar, some honey. And then I had those greens with chickpeas, I got a can of chickpeas. And I also got an apple, so I put apple in the salad.” More →