WVU Dining Services is highlighting spring’s bounty with Farmers Market Harvest lunches at Hatfields.
Farmers Market meals not only provide an additional variety of dishes for our vegan and vegetarian diners, but also promote sustainability, as the ingredients are sourced from local producers.
For lunch on Monday, March 22, select featured dishes at the dining hall will be made with specialty, locally sourced ingredients. This Monday’s featured vegetables are spring onions from Avondale, Pa., and dishes include Spring Onion and Vegetable Stir Fry Noodles, Potato Pancakes, Spring Onion Dip, and more.
Spring Harvest Farmers Market Menu
Juicy grilled chicken breasts tossed in a sweet and savory teriyaki sauce mixed with char-grilled spring onions
Market Rainbow Vegetables
A variety of pan-roasted vegetables featuring colors of the rainbow topped with spring onions
Shredded potatoes mixed with crispy bacon and fresh spring onions hand-formed and pan-fried to a golden brown
Spring Onion and Vegetable Stir Fry Noodles
Sauteed vegetables including spring onions tossed with udon noodles and a sweet and savory stir fry sauce
Spring Onion Dip with Pita Chips
Hot, creamy dip mixed with spring onions and served with crunchy pita chips