SJC CULINARY SERVICE
PRESENTS THE MENU FOR THE WEEK OF MARCH 20 TO MARCH 25, 2022
SUNDAY 3/20 Nowruz-Persian New Year’s Dinner
Persian Fried Cod Fish – Herbed Rice – Vegetable
Or
Persian Eggplant Stew (Khoresh Bademjan) – Herbed Rice – Vegetable
***
Sholeh Zard- Persian Saffron Rice Pudding
MONDAY 4/21
Spaghetti with Meatballs (Beef) – Garlic Bun – Vegetable
Or
Spaghetti with Meatless Balls – Garlic Bun – Vegetable
***
Choices of Whole Fresh Fruits
TUESDAY 3/22
Crispy Battered Fish- Steam Butter Potatoes – Dill Mustard Cream Sauce – Vegetable
Or
Edamame Patties – Steam Butter Potatoes – Dill Mustard Cream Sauce – Vegetable
***
Choices of Whole Fresh Fruits
WEDNESDAY 3/23
Chicken Breast Cacciatore – Creamy Polenta – Vegetable
Or
Vegetable & Cheese Frittata – Creamy Polenta – Vegetable
***
Ice-Cream Sandwich
THURSDAY 3/24
Chinese Kung Pao Stir-Fry Noodle with Sweet & Sour Fish Ball – Asian Vegetable
Or
Chinese Kung Pao Stir-Fry Noodle with Sweet & Sour Tofu – Asian Vegetable
***
Chinese Sweet Peanut Soup
FRIDAY 3/25
Mexican Chicken Thigh Adobo – White Rice – Vegetable
Or
Mexican Baked Bean with Molasses – White Rice – Vegetable
***
Choices of Whole Fresh Fruits
Please make reservations or meal changes before noon at least one day ahead of dinner on Tuesday through Friday, and before noon Friday for dinner on Sunday and Monday. Reservations and changes can be made by email sjc.chef@ubc.ca or by calling 8225857. Thank you!