New Blog & New lunch program

Hi families.  Denyse, Aiden's mother, is taking over the school lunch program.  Please contact her with any questions.  Her email address is: denyseore@gmail.com 

Thank you you so much for letting me feed your kids over the past few months.  I have enjoyed doing it.  

Week of July 9, 2012

Menu
 Monday: *Mushrooms and zucchini in miso broth over brown rice
               Fresh snap peas
               Fruit

Tuesday: **Chickpea, kale, corn and quinoa salad
               Cucumber slices
               Fresh Fruit

Wednesday: ***Ants on a log
                    Carrot sticks
                    Cheddar cheese blocks
                    Rasberry oatmeal "muffins" (it's just rasberry, maple syrup, flax seed, egg, and oatmeal)
                    Blueberries

*Mushrooms and zucchini in miso broth
-tbsp butter
-half an onion
-container of crimini mushrooms (I am sure any would work), sliced
-one zucchini, sliced
-one cup of miso broth (I like to cook with a mellow white miso)


Saute onion in butter.  Add veggies and broth.  Cook until the zucchini and mushrooms are at desired consistency.  I cook only for a few minutes because I like the veggies to remain hearty, I just make sure that I can get a fork in them.  Serve over brown rice (any grain would do).


**We got corn and kale in the organic vegetable box so I wanted to make something that used both veggies
Chickpea, kale, corn and quinoa salad.
-two cups quinoa cooked according to the directions in veggie broth
-one ear of cooked corn, corn cut off 
-1 TBSP olive oil
-one small yellow onion, diced
-one bunch of lanciato kale
-half a lemon, juiced
-1 can of Eden Organic (BPA free lined cans) of chickpeas

Saute onion in olive oil until soft, add kale and cook on low until wilted.  Set aside.  Mix quinoa, corn, and chickpeas.  Add the lemon juice.  Add kale mixture.  Toss.  Put in fridge for  awhile and eat cold.

 ***So, while at the store yesterday, I saw that fresh made almond butter was on sale.  So, I decided that the kids might rather fresh almond butter ants on a log than braised celery.
OLD MENU ITEM:
Braised celery over cous-cous
Carrot sticks
Raspberries from our garden

     

Week of the 25th of June

Tuesday will be rainy so I making something warm:
Veggie cheese quiche(onions, chard, zucchini, and cheddar cheese)
summer slaw (cabbage, apples, kohlrabi, & radishes)
Fruit

Wednesday:
Slightly steamed snap peas & broccoli
brown rice
Fruit

Thursday:
Sliced cucumbers, carrot sticks, tomatoes
Chunks of cheddar cheese
Bread
Fruit

Summer Sessions Lunch

Hello families.  The school week will be a little easier this summer because parents don't have to worry about bringing lunches.  I have decided to have really simple and easy summer lunches daily for the kids.  Lunch will be focused around fresh cut veggies and fruit.  I think that most days the kids will be eating finger foods so that picnics outside will be easy whenever possible. 

Please let me know if any kids have any allergies or if you do not want them to eat meat.  I will be making chicken salad for sandwiches if organically raised meats are acceptable to your families.  I would also like to include nuts and seeds but I will not if there are ANY kids that have allergies.

June 6, 2012

I decided to make the meal that the kids seemed to like the most over the past few months.

Menu:
Soto: Chicken Rice Soup (w/ collards)
Carrot Sticks
Organic local strawberries

May 30, 2012

Keeping it simple this week. I saw tons of snap peas this weekend at the farmers market so I thought that the kids should try them steamed.

Menu:
Brown rice with basil
Steamed veggies (snap peas and broccoli)
Basil butter *so the kids can put a dab on top of the veggies and watch it melt
Carrot sticks
Apples
 &
**Borscht (beets, cabbage, carrots, onion soup with a little vinegar)  I am just sending a little of this so that everyone can have a taste.  I have been getting so many yummy beets and I have tons of cabbage so I made this soup dish that can be served cold or hot.  We eat this a lot in Pennsylvania where there is a large Eastern European community.  It is full of vitamins, helps with your digestive tract, and is a beautiful bright red. I wasn't sure though that the kids would like it so I thought that they could try it out a little at this meal :)

Steamed veggies.  They should only be steamed for a few minutes.  The green color should be bright and vibrant.

Beets, cabbage, and carrots...BORSCHT

May 23, 2012

Menu:
Curried Egg Salad
Whole grain/whole wheat bread
Roasted Cauliflower
Carrot Sticks
Clementines