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, April 5, select featured dishes at the dining hall will be made with specialty, locally sourced ingredients. This Monday’s featured vegetables are tomatoes from Avondale, Pa., and dishes include Blackened Chicken with Bruschetta, Sundried Tomato Pilaf and more.
April 5 Harvest Farmers Market Menu
Blackened Chicken with Bruschetta
Spicy, blackened rubbed chicken served with a classic, zesty tomato bruschetta
Stewed Tomatoes and Green Beans
Sauteed green beans mixed with hearty stewed tomatoes
Sundried Tomato Pilaf
Traditional wild rice pilaf tossed with bits of sundried tomatoes
Vegetarian Stuffed Tomatoes
Plump, heirloom tomatoes hollowed and filled with vegetarian sausage, chickpeas and quinoa
Fried Green Tomatoes
Ripe green tomatoes tossed in batter and deep-fried until golden brown then drizzled with a house made remoulade