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

Lunch

Peruvian Chilies & Chickpeas; Mashed Butternut Squash @BUTLER/WILSON

Tomato Chowder; Mixed Greens with Berries & Dried Fruit @FORBES

Penne & Wild Mushrooms @ROCKY/MATHEY

Baked Potato & Cheddar Soup; Cajun BBQ Burger @WHITMAN

Dinner

Stuffed Pork** Loin with Apples & Bacon @BUTLER/WILSON

Hearty Vegetable Cholent @CJL

Chicken* Dijonaise; Baba Ghanoush; Stuffed Grape Leaves @GRAD COLLEGE

Asian Sesame Ginger Quinoa Salad; Miso Glazed Tilapia*** @WHITMAN

*Bell & Evans organic, air-chilled chicken, no antibiotics, no growth hormones, from Pennsylvania Dutch country

**Leidy’s® pork products: American Humane Association Free Farmed certified because of the humane and special care given to their animals

***Monterey Bay Aquarium Seafood Watch program; nearly 80% of total seafood purchases are categorized as sustainable in accordance with Seafood Watch’s principles.

****spotlight: dolmades: stuffed grape leaves