Slow Food UW Cafe Lunch – 12/5

Another great Wednesday lunch is in the books. This week, I chose the Italian Beef Sandwich on Herbed Bread; Wheat Berry, Beet and Feta Salad; Vegan Tomato Soup; and for dessert, a variety of cookies—Ginger Snap, Russian Tea, Lime Cornmeal, and Garam Masala.

It was one of my favorite meals in recent weeks. I especially loved the soup and the simplicity and beauty of the beet salad. Ingredients for the meal were sourced from Fountain Prairie Inn & Farm, Black Earth Valley, Don’s Produce, JenEhr Family Farm, Capri Cheese, Yang Koto Farm, McCluskey Brothers and Elderberry Hill Farm. It was a filling meal—so much so, that I opted to save the cookies for later. It’s hard to keep cookies by your side for long, though. I’m especially interested to dive into the interesting flavor combinations. It won’t be long.

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