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Use your Dining Dollars by Friday, May 7 before they expire. Dining halls will be open on Saturday, May 8 from 9 a.m. to 2 p.m. during move-out. New hours of operation for summer are coming soon.

WVU Dining Services will celebrate Earth Day with planet-friendly meals

In recognition of Earth Day 2021, WVU Dining Services is cooking up a variety of sustainable meal options for students, faculty and staff.

All three dining halls will celebrate Earth Day by offering plant-forward, planet-friendly foods for lunch (10:30 a.m. to 3:30 p.m.) on Thursday, April 22:

  • Stop by Hatfields to sample items such as Quinoa and Green Pea Stuffed Zucchini, Soba Noodle Umami and Green Panzanella Shooters.
  • Visit Café Evansdale for offerings such as Lentil Meatless Loaf, Broccoli Cheddar Mac & Cheese, Three Bean Sauté and more.
  • Drop into Summit Café to enjoy items such as Quinoa Stuffed Portobello, Charred Corn and Green Chili Risotto and Sweet Potato Hash.

Be sure to follow @WVUDining on Twitter, Facebook and Instagram for the latest dining news and information.

Check out the Office of Sustainability website for a complete list of virtual and physically distanced activities as part of Earth Week 2021.


Earth Day Lunch Menus

Hatfields

Quinoa and Green Pea Stuffed Zucchini

Fresh zucchini boats overflowing with seasoned quinoa and pea mixture then topped with a house made harissa sauce

Potato Gnocchi

Potato pasta tossed with grilled asparagus, English peas and wild mushroom sauté

Coconut Lime Tofu

Cubed, crispy tofu marinated in coconut and lime mixed with bean sprouts and edamame

Soba Noodle Umami

Buckwheat pasta tossed with a savory shiitake and oyster mushroom broth

Green Panzanella Shooters

Tuscan-inspired salad of tomatoes, onions and bread drizzled with olive oil and vinegar


Café Evansdale

Bruschetta Chicken

Juicy pieces of grilled chicken topped with a fresh tomato bruschetta spread

Sautéed Balsamic Zucchini

Locally-sourced zucchini sautéed and drizzled with balsamic vinegar reduction

Fresh Grilled Vegetable Rice

Traditional fried riced tossed with a variety of fresh, pan roasted vegetables

Lentil Meatless Loaf

A traditional, plant-forward spin on a homestyle classic

Three Bean Sauté

A variety of beans sautéed until soft

Vegetable Pakora

Indian-inspired, spiced, deep-fried fritters filled with vegetable mixture

Curry Roasted Potatoes

Pan roasted potatoes seasoned with curry powder

White Pizza

Crispy pizza topped with a white sauce, melty, fresh mozzarella and ricotta cheese

Vegetable Pizza

Traditional cheese pizza topped with fresh sautéed vegetables

Broccoli Cheddar Mac & Cheese

Gooey macaroni and cheese tossed with locally-sourced, fresh broccoli


Summit Café

Quinoa Stuffed Portobello

Fresh Portobello mushroom caps overflowing with seasoned quinoa and topped with a red pepper coulis

Sautéed Swiss Chard

Leafy Swiss chard sautéed with olive oil and spices until soft

Sweet Potato Hash

Cubed sweet potatoes pan-roasted to perfection

Charred Corn & Green Chili Risotto

Charred corn kernels and soft green chilis mixed with ricelike pasta