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.
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
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 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
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
Indian-inspired, spiced, deep-fried fritters filled with vegetable mixture
Curry Roasted Potatoes
Pan roasted potatoes seasoned with curry powder
Crispy pizza topped with a white sauce, melty, fresh mozzarella and ricotta cheese
Traditional cheese pizza topped with fresh sautéed vegetables
Broccoli Cheddar Mac & Cheese
Gooey macaroni and cheese tossed with locally-sourced, fresh broccoli
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