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Leafy greens highlight Farmers Market Harvest Lunch at Hatfields

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 29, select featured dishes at the dining hall will be made with specialty, locally sourced ingredients. This Monday’s featured vegetables are leafy greens from Avondale, Pa., and dishes include Encrusted Beef Top Round, Bok Choy Stir Fry and more.

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Spring Harvest Farmers Market Menu

Featured Dishes

Encrusted Beef Top Round

Juicy beef top round rolled in a blend of spices and oven-roasted topped with a jalapeno and leafy green sauce

Bok Choy Stir Fry

Fresh bok choy mixed with a variety of other vegetables then stir fried

Sausage and Swiss Chard Pasta

Swiss chard sauteed with bits of sausage tossed with pasta

Potato and Kale Casserole

Potato casserole mixed with melty cheese and sauteed kale then baked to a golden brown

Spinach and Chickpea Orzo

Sauteed spinach mixed with chickpeas and tossed together with an Italian rice-style pasta