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Spicy Sweet Potato and Green Rice Burrito Bowls

November 6th, 2016 — 3:00am


Spicy Sweet Potato and Green Rice Burrito Bowls

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Whole Grain Pumpkin Spice Waffles

November 4th, 2016 — 1:49am



Whole Grain Pumpkin Spice Waffles 

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Crock Pot Chili with Jalapeño Cornbread Muffins

November 3rd, 2016 — 1:28am



Crockpot Chili 

Jalapeño Cornbread Muffins

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Slow Food UW Cafe Lunch – 5/6

May 6th, 2015 — 9:49am

DSC06473Last slow food UW Cafe lunch of the semester in collaboration with Underground Food Collective. Lamb shawarma with chickpeas.

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Slow Food UW Cafe Lunch – 2/11

February 11th, 2015 — 11:45am

DSC05654Today’s Slow Food UW Cafe lunch featured a breakfast-themed menu. There was just one entree—a savory harvest bowl with wheatberries, sweet potatoes, spinach, and a poached egg. Sides included parmesan and caramelized onion hashbrowns, as well as spicy roasted carrots with honey-mustard sauce (I chose the carrots). Dessert was a granola and yogurt parfait with oats, maple, hickory nuts, plum compote, yogurt.

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Slow Food UW Cafe Lunch – 2/4

February 4th, 2015 — 10:54am

DSC05608Today marked the start of a new semester of Slow Food UW Cafe lunches. If today’s lunch is any indication of what’s in store this semester, I’d say we have some fantastic meals ahead. Today’s lunch ranked among my favorites of the year—especially the pork and squash seeded rye tartine. It was excellent! And how can you go wrong with salt and vinegar homefries with horseradish aioli? The chai carrot cake with goat-cream cheese frosting was a wonderful ending—a perfect-sized portion, and not too sweet. It’s great to be back!

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Slow Food UW Cafe Lunch – 11/19

November 19th, 2014 — 12:27pm

DSC05232Today’s Slow Food UW Cafe Lunch focused on kimchi, miso and pho. I love kimchi, so I was especially excited for this week’s meal. The menu included a kimchi grilled cheese sandwich, as well as a pulled pork and kimchi sandwich, both served on homemade wheat sourdough. The sides were broccoli-mushroom stir fry and a shaved vegetables salad with ginger miso dressing. Vegetarian pho was also on the menu. I chose the grilled cheese, the broccoli-mushroom stir fry and the vegetarian pho. The sandwich was good—the bread was the standout. The kimchi tasted more like coleslaw, and the sandwich could have used a bit more cheese—the flavor and texture were barely detectable under the thick slices of bread and generous portion of kimchi. The soup was good—I liked all of the chopped veggies, but the broth was light on flavor. Surprisingly, my favorite part of the meal was the broccoli-mushroom stir fry. I don’t much like broccoli, but it’s one of those foods I know is good for me, so I try to eat it occasionally. I especially liked the dressing and the mushrooms—which made the broccoli taste great, too.

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Slow Food UW Cafe Lunch – 11/12

November 12th, 2014 — 11:48am

DSC05199Today’s Slow Food UW Cafe lunch menu focused on comfort foods. I can think of no better menu theme during a week that has seen temperatures in Madison plummet from 50 to the mid-20’s (not to mention this afternoon’s snow flurries). We all need as much comfort as we can get right now. Thankfully, there was plenty of it on the menu—sloppy joe’s, mac-n-cheese, homefries, soup and cake.

I chose the lentil sloppy joe with cabbage slaw on light wheat sourdough, the mac and cheese, and the sweet potato cake with maple frosting ($8.50). I had an especially hard time choosing between the sides—which were mac and cheese, and salt and vinegar homefries. In the end, I’m glad I opted for the mac and cheese. It was made with RP’s pasta, had wonderful flavor and bread crumb topping, and included small pieces of roasted squash (and maybe parsnips?). I tried my friend’s salt and vinegar homefries—and we agreed that they just seemed to be missing the mark on the “vinegar” side of things. I thought the sandwich was okay—the bread was fresh and airy, but the rest of it wasn’t doing much for me—though admittedly, I’m not a big sloppy joe fan. It almost tasted a little too vinegar-y—perhaps from the slaw. The cake was good, but not great. The ends were a little stale or overcooked—otherwise, the cake had nice flavor and just the right amount of maple frosting.

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Slow Food UW Cafe Lunch – 11/5

November 5th, 2014 — 12:10pm

DSC05142This week’s Slow Food UW Cafe lunch menu focused on beets, and was introduced online with a variety of beet puns—which definitely brought me back to our Iron Chef Beets Dinner.

From the menu options, I chose the roasted beet sandwich with chevre and spinach on sprouted rye sourdough; the maple-roasted carrots; and for dessert, the baked apples with salted caramel sauce.

This was one of my favorite cafe meals so far this semester. The sandwich was excellent—from the fresh, spongy homemade sourdough to the flavor pop of chevre under layers of sliced roasted beets. The best part of the meal, though, was the maple-roasted carrots served with a great tasting tangy sauce that remained a mystery to everyone at my table. None of us could figure out the ingredients. The baked apples with salted caramel sauce and nuts were a great end to the meal—and a perfect way to celebrate fall flavors.

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Slow Food UW Cafe Lunch – 10/29

October 29th, 2014 — 10:30am

DSC05088This week’s cafe menu focused on patty melts and fall flavors. I chose the lentil patty melt (with pepperjack, mozzarella and arugula served on house-made wheat sourdough), along with the “scrumptious” leek and butternut squash soup and a pumpkin cinnamon roll with cream cheese frosting for dessert.

The sandwich was good—the bread was extremely fresh and fluffy, and although the lentil patty fell apart easily, it was meaty and a substantial sandwich overall. I was less impressed by the leek and butternut squash—it was a bit watery and lacked flavor. My favorite part was the crispy sage leaves on top. The pumpkin cinnamon roll was as wonderful as it sounds—a small, soft and delicious pumpkin-flavored pillow with a thin layer of cream cheese frosting on top. Not too sweet, just right. My dining mates were disappointed that the mushroom frittata was served cool, but they had great things to say about the butternut-feta dip served with the vegetable crudités.

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