New Green Tidings Rewards Card

Since our opening in the Fall of 2013, the University of Maryland community has been so supportive of the Green Tidings brand and our food. We want to thank all of you for your continuous loyalty (we see some of you almost everyday of the week!) and your ardent enthusiasm for what we do here. It’s so rewarding for us to see Green Tidings grow. And now, we want to give back to you to show just how much we appreciate your support which has helped make Green Tidings the success it is today. With our new rewards card, if you purchase 10 salads or entrées, you get your 11th free! Ask the cashier about it and get yours today!

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Grits By Green Tidings

Grits is a notable Southern entrée made from ground corn traditionally served with shrimp as a breakfast meal. Similar to Polenta—cornmeal boiled into porridge—grits come in two different types, yellow grits and white grits. The difference between these two variations is the type of milled corn; yellow grits are sweeter and have a slightly more “assertive” flavor while white grits have a more delicate texture and taste. There’s also stone ground grits, which are more rare and require a longer cooking time. They retain more of the nutritional benefits of the whole grains as opposed to more traditional types of grits.

Our take on Shrimp and Grits served on the truck

Our Shrimp and Grits served on the truck

Green Tidings’ menu this week features our very own Shrimp and Grits dish for the first time. Our grits are made with Goat and Parmesan cheeses and milk. While traditionally Shrimp and Grits dishes have some pork sausage such as Andouille or Tasso ham, we decided to make it seafood only to make it accessible to more customers. The shrimp in our dish comes from Foley Fish based in Boston, where we get most of our seafood cooked in our kitchen. Come find us around campus the rest of this week to try our take on Shrimp and Grits!

Chef Rogers wins Mid-Atlantic Culinary Competition!

Congrats to Chef Rogers who won the Mid-Atlantic NACUFS Culinary Challenge at Gettysburg College.  He earned enough points for an ACF Gold Medal.  Chef Rogers will compete this summer at the National NACUFS Competition in Indianapolis.  GO TERPS!336d711d-0c22-41e4-8aa6-3f3581e37ae6_resized.