ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 2/11

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

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

Lunch

Chicken* Tikka Masala; Split Pea Soup @BUTLER/WILSON
Herbed Roast Beef Sandwich; Vegetable Bibimbap @FORBES
Eggplant Rollatini; Broccoli Cheese Casserole @ROCKY/MATHEY

Dinner

Vegan Chickpea**** Curry; Seared Tofu*** with Green Beans, Cashews & Coconut Sauce @CJL
Creole Shrimp** in Cheesey Grits; Pan Seared Rosemary Chicken* @FORBES
Seafood** & Mushroom Risotto Station; Garlic Roasted Cauliflower @GRAD COLLEGE

*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: chickpea – high in fiber, protein, folate, iron, magnesium and zinc. Main ingredient in hummus, along with tahini (sesame seed paste), lemon juice, olive oil, garlic and salt.