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 12, select featured dishes at the dining hall will be made with specialty, locally sourced ingredients. This Monday’s featured produce is asparagus from Avondale, Pa., and dishes include Wild Mushroom and Asparagus Risotto, Asparagus and Smoked Salmon Benedict Casserole, Asparagus Mac and Cheese, and more.
April 12 Harvest Farmers Market Menu
Wild Mushroom and Asparagus Risotto
Creamy risotto mixed with sautéed fresh asparagus pieces and wild mushrooms
Cream of asparagus soup blended until smooth and topped with salty sunflower seeds
Asiago Asparagus Dip
Hot, creamy dip mixed with spring onions and asiago crusted asparagus
Asparagus and Smoked Salmon Benedict Casserole
Large bites of asparagus and smoked salmon tossed in together in a creamy casserole and baked then topped with hollandaise
Roasted Chicken with Asparagus Pesto
Roasted chicken legs topped with a fresh arugula and asparagus pesto
A medley of pan-roasted vegetables, including sweet, sundried tomatoes and asparagus
Asparagus Mac and Cheese
Gooey macaroni and cheese with sautéed asparagus pieces and topped with crispy bacon