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Pesto Vinaigrette Ingredients 2 cloves garlic ½ lemon, juiced 8 oz fresh basil leaves 4 oz baby spinach leaves ⅓ cup extra virgin olive oil ¼ cup red wine vinegar Salt and Pepper to taste Instructions  Combine...

Look for these delicious vegetables grown right here on our campus garden in this season’s menus. Lunchbox Peppers ….. Rainbow Chard… Haricot Verts… Lavender…

Pair anchovies with roasted brussels sprouts, asiago cheese, and roasted garlic for a flavorful fish-filled side dish. 

Bake shrimp and anchovies in a spicy “angry” arrabiata pasta dish. 

Try a twist on traditional tabbouleh with wheat berries and radishes, and a grilled lemon and anchovy vinaigrette dressing. 

Try sardines in this twist on the Vietnamese classic banh mi sandwich.

These tuna tostadas feature an aioli made with lightly toasted morita chiles. Need we say more? 

Traci offers her take on a classic guacamole and chips recipe.

Try Traci’s signature carnitas tacos, with a tomatillo salsa verde.

A hearty blend of robust back tea balanced with creamy oat milk and fragrant rose pedal offers an energizing start to the day. 

Creamy rice simmered in fragrant, warming spices with hints of earthy vanilla.

Enjoy the refreshing contrast of tangy hibiscus with sweet frozen cotton candy grapes and muddled fresh cherries.