Celebrate National Nutrition Month with UVa Dining

March is National Nutrition Month, and Dining is celebrating with a few theme meals that recognize the important role that fresh, local vegetables play in personal nutrition. As the season truly gets underway, we will be getting an increasing amount of produce from the Local Food Hub, but this month provides an opportunity to highlight such items (pending weather and other variables!) at specific meal events.


Last night Runk hosted the first such theme meal at dinner, serving whole wheat pasta with house made spinach pesto over mixed greens, and whole grain couscous with roasted vegetables (broccoli, cauliflower, onion and eggplant). Pita bread and hummus was served on the side. The station proved to be a popular one, as did the Dining Nutrition table that was set up nearby, featuring a healthy food sudoku puzzle that students were prompted to complete in a certain time frame in order to win t-shirts and other prizes.


The nutrition table and healthy station are coming to OHill tomorrow, Thursday the 17th at lunch (11am - 2pm), and to Newcomb on Monday, March 21st, also at lunch.



Check out the dishes (and remember that produce items will be local as they become available via the Local Food Hub):


OHill
Butternut squash and tofu curry (tofu from Twin Oaks in Louisa, VA)
Polenta cakes and roasted vegetables featuring mixed squash and Twin Oaks feta cheese


Newcomb
Sweet potato cake with spinach salad
Vegetable pot pie with polenta crust (featuring sweet potato, turnip, various winter squashes, and oyster and shitake mushrooms)
Baked apples (with local apples and honey)