Steamed green beans were served on the side.
Monday, January 30, 2012
Wednesday, January 18, 2012
Tuesday, January 17, 2012
Today we served cheese enchiladas with roasted potatoes.
Enchilada sauce was popular today. Some students had a strange reaction to the question of red or green sauce, apparently green sauce seemed odd.
We served churros as a treat. The churro was only 3 inches long but wow the students were happy.
We served the last cheese enchilada to a hungry middle school teacher, so I did not have a chance to take a picture.
Friday, January 13, 2012
Today we served pasta with roasted veggies. The veggies included butternut squash, brussel sprouts, cauliflower, tomatoes, green beans, mushrooms. Goat cheese is thinned with pasta water and mixed in along with some fresh oregano and parsley and then added to the pasta and veggies. Yum.
Thursday, January 12, 2012
Today we used the old bait and switch technique.
Our potato cheese soup is usually just that "potato and cheese soup," but from this day forward without any warning it is now "Broccoli potato cheese soup."
Same great recipe: onions, water, potato, seasonings in a rue for thickening and real sharp cheddar cheese and now steamed broccoli.
Most students really did not mind, some actually liked it more. I think that the students that like soup would like broccoli so no big difference.
Wednesday, January 11, 2012
Today we served fish tacos and the side was Roasted potatoes.
These fish sticks are very lightly breaded and are fillets not just filler.
As always we served mango salsa and cabbage as optional toppings.
Its really pretty yummy. Start with a corn tortilla and add the fish, top with mango salsa and the cabbage.
Cabbage slaw is dressed with mayo and apple cider vinegar, lime juice, celery seed.
Tuesday, January 10, 2012
Friday, January 6, 2012
Today the entree was pizza bagel.
Almost every student chose this as their lunch.
We also served the following veggie dish as an option to the pizza bagel,
it was really made for the faculty and older students but it was offered to all.
Steamed potatoes and green beans were added to sauteed garlic, then mixed with pesto and cream.
Organic yogurt and canned peaches were offered as well as the salad bar and fruit bar
Wednesday, January 4, 2012
Today the main entree was pasta with brie basil and tomatoes.
As always we offered plain pasta as an option.
Sides were steamed broccoli or cauliflower.
Pasta is not as easy as it would seem. Boiling 45 pounds of pasta 8 pounds at a time, and getting it perfect each time can be challenging. Pasta is a favorite here at McGillis for both students and faculty.