Last week, Farm-to-Fork was a huge success!
Our meal consisted of a green salad. We used tomatoes, cucumbers, corn, a variety of lettuce, topped with cheese and croutons on the side. The processing shift helped wash and cut-up the lettuce while the Tuesday cooking shift helped set up the tables and made the croutons for the salad. We also recovered a large amount of ranch and Italian dressing, so we decided to use them instead of making more dressing.
For our main course, we decided to make a stir-fry with green beans! We also used snap peas, some carrots we had in the freezer, and onions and peppers that we recovered. We offered two options; steak and vegetarian. We cut the steak and offered it on the side. For the vegetarian option, we made black beans to add protein.
For the stir-fry, we made a very simple teriyaki sauce, and we only had to purchase more soy sauce and garlic.
For dessert, we decided to make banana bread, considering we had plenty of milk, eggs, and butter. We used bananas we had in our freezer to incorporate more fruit in our meal.
We also used some of the pastries and bagels we recovered from Panera!
You can find the recipes for the banana bread and teriyaki sauce here!