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 April 19, select featured dishes at the dining hall will be made with specialty, locally sourced ingredients. This Monday’s featured produce is eggplant from Avondale, Pa., and dishes include Eggplant Parmesan, Grilled Eggplant, Stuffed Eggplant, and more.
April 19 Harvest Farmers Market Menu
Grilled Chicken Puttanesca
Grilled chicken topped with tomatoes, olives, capers and garlic served with caramelized eggplant
Oven-roasted tomatoes, onions and eggplant topped with fresh basil
Breaded eggplant topped with a roasted tomato sauce and parmesan cheese
Grilled chunks of fresh eggplant tossed with roasted garlic cloves and topped with basil pesto
Eggplant boats stuffed with sautéed wild mushrooms and zucchini pieces then baked until piping hot