MONDAY – Main Admin / Mitchell Building
TUESDAY – Art Soc / Tawes
WEDNESDAY – Farmer’s Market @ Cole Field House
THURSDAY – Art Soc / Tawes
FRIDAY – AV Williams Building
This week at Green Tidings we’re serving our very first salad featuring fish with our Seared Salmon Niçoise Salad. Traditionally a Niçoise salad has tuna instead of salmon, and is served tomatoes, hard boiled eggs, anchovies, dressed in a dijon vinaigrette. It can be served in a variety of ways, with or without a bed of lettuce. The tuna, too, can be prepared in different ways. Variations of the salad may include raw red peppers, shallots, and artichoke hearts. Cooked green beans and potatoes are also common additions to a Niçoise salad, as they are featured in our take of the southern French dish. As for our dressing, we add our own twist to the traditional dijon vinaigrette, folding in an olive paste to give it a touch of olive flavor. (Southern France is widely known for its olives.) Try our Niçoise salad–available on the truck for this week and next week!
First introduced in Romania, Pastrami is now widely popular meat typically made from beef but sometimes from pork, mutton, or turkey. Raw pastrami meat is brined, partially dried, and seasoned with various herbs and spices such as garlic, coriander, mustard seed, pepper and paprika. After seasoning, it is smoked and then steamed. Though this preparation originated as a way to preserve meat before modern refrigeration, it is a method still used today.
In the U.S, we most often associate pastrami with a common New York deli sandwich—pastrami on rye bread with coleslaw and a Russian dressing. It also can be served with sauerkraut, as we do on our Pastrami sandwich featured on this week’s food truck menu. On this week’s Green Tidings menu, the Pastrami sandwich is our take on the traditional Reuben sandwich, using pastrami in lieu corn beef. The apple cider kraut gives it a little bit of a fresh twist and a beer aioli is a little less heavy than Thousand Island dressing.