Since mothers can’t be everywhere, it’s a very good thing that there are cookbook authors with some recent releases offering helpful advice to students headed to college and university campuses this fall. Simple recipes using fresh ingredients and a little creativity can beat fast foods and cafeteria cooking hands down.

" Look, Dude, I Can Cook! Four Years of College Cooking Made Easy" (www.syrenbooks.com) is the brainchild of Amy Madden, offering recipes, shortcuts and money-saving tips inspired by the advice she provided her own college-age son Mark and daughter Megan.

FRUIT and Honey Smoothies blending BANANA, STRAWBERRIES, PINEAPPLE, ORANGE juice or milk, vanilla, honey and ice cubes; an Ultimate Grilled Cheese Sandwich including TOMATO slices and BASIL leaves; and Baked Ziti with TOMATO and GARLIC are representative of the many recipes that "Look, Dude" features, along with tailgating party menus that each feature five recipes from a section of the book.

"The Healthy College Cookbook: Quick. Cheap. Easy."(www.storey.com) provides low-cost healthy alternatives to boring cafeteria foods, with more than 200 easy to make recipes compiled by Alexandra Nimetz, Jason Stanley and Emeline Starr. CUCUMBER DILL soup, ZUCCHINI BROCCOLI soup, Roasted RED PEPPER and Feta Salad, and VEGETABLE Chili chock full of ONION, PEPPERS, TOMATOES, BEANS and CORN are among the lunch suggestions guaranteed to avoid the dreaded Freshman 15 weight gain.

"Munchies: Cook What You Want, Eat What You Like" (www.storey.com) by Kevin Telles Roberts aims at weaning students away from microwaved burritos and delivery pizza in favor of freshly prepared items at a fraction of the cost. Roasted GARLIC steak; Baked Lamb Chops with PORTOBELLO MUSHROOMS; Messy Russian Turkey Sandwich with AVOCADO; and Drunken Chicken, marinated in light beer and seasoned with GARLIC and ROSEMARY, are recipes created by self-taught cook Roberts to enjoy solo, hanging out with roommates or even to impress a first-date.

Hawaiian PINEAPPLE is among this week’s best FRUIT values. Mince finely and use in salsa and relish recipes.

CANTALOUPE MELONS are plentiful, with prices continuing in the very reasonable range.

Other MELON varieties in steady supply at moderate prices include HONEYDEW, ORANGE HONEYDEW, CRENSHAW, CASABA, SANTA CLAUS and CANARY, along with specialty variety HORNED KIWANO MELON.

Excellent values continue on BLACK or RED PLUMS, PEACHES, PLUOTS and NECTARINES.

RED GLOBE GRAPES are decreasing in price as volume improves. Serve chilled with a sour cream and brown sugar dip.

SEEDLESS WATERMELON is plentiful at economical prices. Remove the rind, freeze, and then whip in the blender for a frosty beverage served with MINT garnish.

California STRAWBERRIES continue to be very plentiful, with quality good and prices moderate. Enjoy sliced over a brownie bed with a dollop of whipped cream.

BLUEBERRIES and RASPBERRIES also continue in steady supply at reasonable prices. Keep all BERRIES unwashed and refrigerated until ready to use.

BARTLETT PEARS are in peak production, with prices decreasing. Peel, slice and dip in dark chocolate and serve with cheese and sherry as a dessert option.

NAVEL ORANGES, LEMONS, TANGELOS and LIMES are among the best values in the CITRUS FRUIT bin this week.

TOMATO production is plentiful. Dice and toss with white BEANS, olive oil, minced GARLIC, BASIL, salt and pepper for a refreshing salad.

BROWN and young WHITE COCONUTS are in steady supply. Add shredded or toasted COCONUT as a topping for pudding or cupcakes.

SWEET WHITE CORN continues to be both plentiful and economical, one of the best VEGETABLE offerings this week.

ZUCCHINI SQUASH is decreasing in price thanks to plentiful volume. Core out the center and fill the depression with seasoned breadcrumbs, ground meat, ONIONS, TOMATOES and seasonings, then bake until tender.

BROCCOLI, one of most potent cancer-fighting foods, is in plentiful supply at very reasonable prices.

BABY SPINACH, CABBAGE and ROMAINE LETTUCE are among the best choices now for salads.

Salad fixings in steady supply include RADISHES, GREEN ONIONS, SPROUTS, CELERY, JICAMA and BABY CARROTS.

MUSHROOMS are in plentiful supply. Use white or CRIMINI varieties to create a delicious side dish by heating quartered MUSHROOMS with balsamic vinegar, olive oil, diced BELL PEPPERS, salt and pepper until the MUSHROOMS are browned.

GREEN BEANS continue in plentiful supply at very reasonable prices. Remove the stems, and serve raw with DILL or CHIVE dip as an appetizer course.

WHITE or RED ROSE POTATOES are an excellent value. Enjoy in POTATO salad given a zesty flavor by adding freshly grated HORSERADISH to the dressing.

SWEET BROWN ONIONS are in plentiful supply and great for grilling as a topping for steak. ITALIAN RED ONIONS are also a good value. Slice into rings and add to salads.

ROSES, GLADIOLUS, CARNATIONS, DAISIES and MUMS are among the best values in cut FLOWERS. In blooming potted plants, values are good on GERBERA DAISIES, MUMS and PHALENOPSIS ORCHIDS.

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