Setting the scene
The backdrop of the event put Future 50 ingredients front, center and in their natural form.
Steamed kale, roasted grape tomatoes and the underused cereal grain millet came together for a feel-good veggie main.
Fun fact: There are over 3,000 varieties of quinoa. Ready for all the grain salad bowls!
Black pepper salmon with quinoa and sesame watercress
Watercress has earned a place on the list, thanks to its abundance of Vitamins A and K. And well, you already know how nutritious salmon and quinoa are.
Sweet potatoes are a favorite on UVM campus, thanks to their versatility and sweet taste. This event helped students learn why they’re good for the planet, too.
Cumin-roasted chicken thigh
With sweet potatoes and sauteed spinach on the side, this chicken dish proves that animal protein and plant-forward philosophy can share a plate.
Here’s a nod to the all-around wholesomeness of the Mediterranean diet.
Cajun shrimp with mushroom barley pilaf and black eyed peas
This dish takes the ingredients into the Bayou with a pilaf that’s anything but shy of flavor.
Puffed wild rice and quinoa are the secrets to these no-bake cookies.