Make a Difference Monday: It’s Already November!

Make-a-difference-Monday-flier

With October all ready come and gone, November is here whether we’re ready or not. Although this means the coming of cold weather and more exams, it also means it’s time for another Make A Difference Monday in the dining halls! Tomorrow, Monday November 7th, all dining halls will be serving MADM food options! The menu listed below (pumpkin pancakes for breakfast!) is full of delicious, November-inspired dishes that are all sustainable,  many including local ingredients. As always, the smaller dining halls wont have all of these options, but, as you can see for yourself, I’m positive that no matter which dining hall you choose, you will have a delicious Monday meal! For more information on Make A Difference Monday check out this post. See you in the dining halls!

Breakfast

  • Turkey Bacon
  • Whole Wheat Pumpkin Pancakes
  • Maine shredded potatoes and maple glazed turkey patties
  • Whole wheat English muffin with cage-free egg, local Cabot cheddar cheese, and fresh tomato

Lunch

Soups:

  • Parsnip
  • Apple and Leek
  • SC Chicken Curry

Pizza:

  • Caramelized local three onion pizza
  • SC shrimp and pesto pizza

Other Entrée Options

  • SC mu shu turkey wrap with local Napa cabbage served with Asian slaw
  • Mac and cheese with local Cabot cheddar
  • Cheese ravioli served with a lemon parsley brown butter sauce and garnished with toasted local diced pumpkin
  • SC chicken and vegetable fajitas
  • Hot roast turkey sandwich with cranberry orange spread served with garden pesto pasta salad
  • Smoked Haddox fish cakes served with oven roasted local beets, baked beans, and tartar sauce
  • Chopped shrimp salad with mustard dressing and local red cabbage
  • Maple raisin stuffed local acorn squash (vegan)
  • Tuna sub with organic sprouts on whole wheat pita with local Maine potato chips

Dessert:

  • Warm local apple and cranberry crisp with vanilla ice cream

Dinner

Soups:

  • Parsnip
  • Apple and leek
  • SC chicken curry

Pizza:

  • Caramelized local three onion pizza
  • SC shrimp and pesto pizza

Other Entrée Options;

  • Grilled Italian chicken sandwich served with local apple slaw
  • Baked manicotti topped with marinara sauce and natural mozzarella cheese
  • Local p.e.i. mussels Fra Diablo over linguine
  • Vegetable lo mein
  • SC home-style turkey meatloaf served with gravy, baked potato, and honey carrots
  • SC chicken Caesar
  • Vegan chili burger
  • Spicy chickpea and cucumber salad (vegan)
  • Tuna sub with organic sprouts on whole wheat pita with local Maine potato chips

Dessert:

  • Deconstructed pumpkin pie

One Comment

Nadav posted on November 8, 2011 at 4:37 am

It’s great to see an institution so caring about its students. Food is one of the most important aspects of a student’s life, and yet many colleges and universities neglect it.

I wish my university did the same. All we have is oily food.

Nadav

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