Eggrolls and veggie lo-mein 

Thursday we served veggie eggrolls and veggie lo-mein.

So many veggies make up this lo-mein. Broccoli, cauliflower, green onion, cabbage, carrots, water chestnuts just to name a few of the veggie ingredients. The students really like this and I am so happy because this is a fun dish to make .                                                               

chicken burritos

Today we served chicken burritos. The chicken was marinated in caramelized onion, chipotle and adobe sauces  and diced tomatoes. The burrito was also filled with rice and some pinto beans.
Corn with zucchini made up the vegetable dish today.  Vanilla yogurt and farmers market raspberries were the fruit dish today.  The farmer that gets me the raspberries says he may have them one more week, I have my fingers crossed.   THIS WAS A YUMMY LUNCH.

pasta and marinara from scratch

Today we served pasta with or without marinara sauce this is marinara sauce from scratch as usual and it is yummy.  Caramelized brussel sprouts or roasted broccoli were the veggie options on the serving line. Farmers market pears were sliced for the students at the salad bar, because the students do not waste them if they are sliced.

TURKEY B.L.T. SANDWICH

Today for family group lunch we served turkey bacon, lettuce and tomato sandwich.
This is a very popular specialty sandwich and the students rank it third as favorites go.
So the bun is grilled in the oven, followed by the turkey bacon,  a bit of mayo and of
course garden tomatoes and crisp romaine lettuce top it off.  The smell of the smoky turkey bacon must make the entire school hungry because we never have leftovers.
I did not get a picture today because we served every sandwich that we made.

"meatball" sub sandwich

Today we served vegetarian meatball subs. The meatballs are vegetarian sausage and the students say they really can't tell that they are vegetarian.  As a side dish we served corn and zuchini stir fry.

Chicken teriyaki was served today. As you can see,  all items can be served separate from each other. This is a very popular lunch.

Edamame corn chowder was served today. Very good day for soup as the temperature has dropped a bit and it seems we are ready for soup season.  We make all of our soups from scratch and this is an easy one.