ROZALIE’S RECOMMENDATIONS FOR DINING ON CAMPUS 3/28

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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

Basil & Red Curry Thai Chicken*; Bok Choy with Shiitake Mushrooms @BUTLER/WILSON
Butternut Squash Soup @CJL
Israeli Couscous with Spring Vegetables; Ham & Jarlsberg with Apples on Brioche @FORBES
North African Braised Beef Ragu; Cream of Ginger Carrot Soup @ROCKY/MATHEY

Dinner

Grilled Tofu** with Pico di Gallo; Roasted Corn & Tomatoes; Creole Blackened Chicken* @BUTLER/WILSON
Beef & Vegetable Stir Fry @FORBES
Peruvian Quinoa Salad; Green Beans with Olives & Tomatoes @GRAD COLLEGE
Sancocho – Chicken* & Root Vegetable Soup; Arugula, Grapefruit & Feta Salad; Cauliflower Mac & Cheese @WHITMAN

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

Spotlight: arugula