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May 17, 2017
~ Cafeteria Musings ~
We are excited to see that more students are eating breakfast than ever before! Thanks to families for supporting us! We love feeding your children good food, especially good protein to get their brains and bodies ready to learn!
Our sticky chicken continues to gain in popularity also and is so easy to make at home! For those of you who didn't see our recipe a while back, it is simply chicken with a glaze of honey, ginger, garlic, hot sauce, oil and a little brown sugar.
Our quinoa salad wasn't popular on the salad bar, but we will give you the ingredients just in case you would like to try it at home. We use quinoa cooked, shredded carrots, chopped onions, and sunflower seeds in a sauce made with orange juice, honey, and balsamic vinegar.
April 28, 2017
~ Cafeteria Musings ~
Our blueberry yogurt was well received on our breakfast bar on the 6th of April! We are fortunate to get our yogurt this year from North Country Creamery in Keeseville. It is absolutely delicious!! Normally, we just add honey and vanilla. Blueberry was a nice treat also!
This week our fantastic fourth and fifth graders helped us to peel hard boiled eggs and make quinoa salad for a sampling on Thursday which they also are assisting with. They are amazing! Thanks to Mrs. Schwoebel our school nurse who came up with the idea of showcasing some protein filled foods to highlight the importance of protein, especially next week when there is State testing! Protein is a great fuel for your brain, that helps sustain good energy for concentration, problem solving and numerous other wonderful benefits! The best breakfast to start anyone's day includes protein! Just a reminder that we serve eggs every day for breakfast in the cafeteria and also homemade yogurt!
Soon we will give you the scaled down recipe for our quinoa salad. The great thing about quinoa is that it is the only grain that is a complete protein!
April 6, 2017
~ Cafeteria Musings ~
Our buffalo chicken pasta bake was not a hit this week. Bummer! We have decided for now to keep the buffalo chicken on the pizza where it is popular! Our breakfast bar is still quite popular though! It is great and has so many offerings such as scrambled eggs, sausage, black beans, homemade muffins, homemade granola and fresh fruit along with our salad bar. This week we are offering blueberry yogurt on our breakfast bar. We will let you know how it goes!
March 30, 2017
~ Cafeteria Musings ~
Next we will be offering for the first time a Buffalo Chicken Pasta Bake! It is mainly made with our homemade ranch dressing and hot sauce with cream cheese and cheddar cheese. We will also offer pasta alfredo. We will let you know how it goes!
Our salad bar this week had lots of good fruits and veggies. We served apples, peaches, pineapple, grapefruit, oranges, carrots, lettuce, tomatoes, cucumbers, celery, black olives, salsa, and cottage cheese. Hot veg was broccoli, corn, potatoes, and homemade soup!
March 24, 2017
~ Cafeteria Musings ~
We are starting to make more ala cartes from scratch and it is going well! This week there were cowboy cookies and also banana cookies with chocolate chips. Soon we will be offering homemade granola bars!
Next month we have some new menu items that we will be serving. One is a buffalo chicken pasta bake and we are also serving a pasta bar, with a meat, marinara and alfredo sauce option. The buffalo chicken pasta bake will also have a choice of plain chicken on the side for the picky eaters. In fact, most of what we serve can be de-constructed in many ways, including having nothing touch!
Have a great weekend ~ Tricia, Maureen and Linda
March 19, 2017
~ Cafeteria Musings ~
We are serving for the third time our new “sticky chicken” recipe next Tuesday and wanted to share with everyone the ingredients. We start with chicken strips and make a sauce with soy sauce, broth, oil, hot sauce, ginger, garlic, brown sugar and honey. Sounds a bit crazy, but it is actually really good and even tame enough for littles! We also offer plain chicken for those who either are not feeling like being adventurous, or just don’t care for it.
Also next week we have our baked potato bar with homemade chili, cheese sauce and cornbread with steamed broccoli and all the fixings for the baked potato. It is a great meal because there are so many combinations possible. The potatoes are from Juniper Hill Farm and the grass fed beef in the chili is from Ben Wever Farm.
Every Friday with our pizza we offer a delicious homemade soup!
We are blessed with so many local farms supporting our program! This year our farms are Essex Farm, Juniper Hill, Ben Wever Farm, North Country Creamery, The Hub on the Hill and Latremore Farm!
Have a wonderful weekend ~ Tricia, Maureen and Linda
