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.
Spring Harvest Farmers Market Menu
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