LACINATO KALE

Rozalie Czesana ’18, your guide to the best of dining on campus.

Pork Chops with Apples & Figs; Mustard Crusted Tofu*** with Braised Kale****; Chipotle Roasted Sweet Potatoes @BUTLER/WILSON
Tomato Chowder; Red Lentil Stew; Pork Panini with Broccoli Rabe & Roasted Red Peppers @FORBES
Pigeon Peas & Coconut Rice; Jerk Chicken* @ROCKY/MATHEY
Cajun BBQ Burger; Baked Potato & Cheddar Soup @WHITMAN

Dinner

Alaskan Sole** Piccata; Fusilli with Shrimp** & Artichokes @BUTLER/WILSON
Dolmades – Stuffed Grape Leaves; Vegetable Couscous Paella @CJL
Acadian Redfish** Provencal and Barley; Braised Swiss Chard & Apples @GRAD COLLEGE
Miso Glazed Tilapia**; Asian Sesame Ginger Quinoa Salad @WHITMAN

*LOCAL Bell & Evans organic, air-chilled chicken, no antibiotics, no growth hormones, from Pennsylvania Dutch country
**Monterey Bay Aquarium Seafood Watch program; nearly 80% of total seafood purchases are categorized as sustainable in accordance with Seafood Watch’s principles.
***House Foods organic, non-GMO, OU, kosher tofu made of American-grown soy
****spotlight: kale.