Come and Get It

by sageandhoney

Make sure you come by tonight around 5-7 3rd floor of the JCSU in front of the ball room, I recommend coming early as both the food and trashion show are first come, first serve. Also our vermicomposting lecture is this morning at 11am in the senate chambers.

Here is my personal menu, and there are (hopefully) many other delicious foods coming from other green cafe cooks on campus:

Green Café Earth Day Menu 2009:

Oat Bran Muffins

1: oat bran, baking powder, sugar, egg, oil, apple juice, salt, yams, walnut, raisins

2: oat bran, baking powder, sugar, egg, oil, milk, salt, squash, almonds, dried cranberries, chocolate chips


1: Dough- fresh ground whole wheat flour, extra virgin olive oil, salt, yeast, honey. Toppings-olive oil, garlic, onion, spinach, mozzarella, tomato, roasted red bell pepper, salt.

2: Dough- fresh ground whole wheat flour, extra virgin olive oil, salt, yeast, honey. Toppings- olive oil, mozzarella, potato, goat cheese, caramelized onions, salt, roasted garlic.

Bean-Rice-Pasta Salad: whole wheat penne pasta, pinto beans, black beans, wild and brown rice, homemade pesto, mozzarella, zucchini, red onion, salt, pepper, olive oil.

Chocolate chip zucchini oatmeal cookies: egg, butter, brown sugar, honey, vanilla, whole wheat flour, baking soda, salt, cinnamon, nutmeg, zucchini, oatmeal, chocolate chips.

Chocolate avocado pudding: avocado, blue agave sweetener, cacao powder, heavy cream.

Carrot cupcakes: cinnamon, nutmeg, sugar, carrots, pecans, fresh ground whole wheat flour, eggs, rice bran oil, baking powder, baking soda. Frosting: cream cheese, butter, powdered sugar, and vanilla.

Food Safety: This food was made with care and supervised by a woman with extensive restaurant experience to ensure the safety and quality of the food being served.

Safety was maintained by: continual washing of hands, dishes, and work space, proper refrigeration, and the use of the freshest possible ingredients.

Sources: The food comes primarily from the Great Basin Food Cooperative. Local, organic, and sustainably grown food items were used in every case possible. Bags and Bowls are from Eco-Reno.