Last Make a Difference Monday of the Semester

Last Make a Difference Monday of the semester! It’s hard to believe that it’s already down to the last week of class. Start the week off strong with whole-wheat pancakes or maple glazed turkey patties. After going to the dining hall, we’d love to hear what your favorite dishes are! Simply leave us a message at the bottom of this post. For more information on what Make a Difference Monday is all about check out Sustainability @ BU’s post HERE.

Make-a-difference-Monday-flier

See you in the dining hall tomorrow!

Breakfast:

  • Tofu and turkey bacon available at range
  • Whole-wheat pumpkin pancakes
  • Maine shredded potatoes
  • Maple glazed turkey patties
  • Whole wheat English muffin with cage fresh egg, local Cabot cheddar cheese, and fresh tomato

Lunch

Soups:

  • Parsnip, apple, and leek
  • SC turkey and wild rice

Pizza:

  • Caramelized local Spanish onion with smoked chicken sausage
  • SC shrimp and pesto pizza

Entrees:

  • Turkey Reuben with Maine potato salad
  • Mac and cheese with local Cabot cheddar, broccoli, and roasted red peppers
  • Cheese ravioli served with a lemon parsley brown butter sauce garnished with roasted local diced pumpkin
  • SC chicken and vegetable fajitas
  • SC herb roasted turkey breast with gravy, local mashed butternut squash, and sautéed spinach
  • Swordfish kebobs served with confetti rice and braised red chard
  • Chopped shrimp salad with mustard dressing and local red cabbage

Deli:

  • Tuna sub with organic sprouts on whole-wheat pita served with local Main potato chips

Vegan:

  • Maple raisin stuffed local acorn squash

Dessert:

  • Pumpkin mousse

Dinner

Soup:

  • Parsnip, apple, and leek
  • SC turkey and wild rice

Pizza:

  • Caramelized local Spanish onion with smoked chicken sausage
  • SC shrimp and pesto pizza

Entrées:

  • SC grilled rosemary chicken breast served with tomato, red onion, and cucumber salad
  • Baked manicotti topped with marinara sauce and natural mozzarella cheese
  • Local p.e.i. Barcelona mussels
  • Vegetable lo mien
  • Blackened chicken served with roasted local beets and roasted Maine potatoes
  • Baja fish tacos

Deli:

  • Tuna sub with organic sprouts on whole-wheat pita served with local main potato chips

Vegan:

  • Vegan paella

Dessert:

  • SC apple crisp


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