Introducing the New Fall/Winter 2021-2022 Menus

By Nicole Spain, Registered Dietitian

Summer has changed into fall and soon you’ll see new menus at your school. In the newest edition of the Fall/Winter Menu 2021-22, you’ll find more veggie forward meals at lunch and breakfast.  These are indicated with the “Veggies: Early & Often” campaign logo. As your school continues with their commitment, they will serve more vegetables to your children.

You’ll see some new products including Hummus, Whole Grain Cornbread and Macaroni & Cheese. We will be featuring new recipes from some of our cooks including Tandoori Chicken, Chickpea & Cauliflower Curry, Mongolian Beef & Broccoli, Mini Ravioli with Pesto Sauce, and Jambalaya! 

As the citrus season draws near you’ll see more clementines and fresh oranges featured on the menu.  Not only do they taste like a burst of sunshine on a cold winter day, but they will also give the kids a boost of vitamin C to help with cold and flu season.  

We hope that the kids will be inspired to try our new items and excited for some of their all-time favorites to be back on the menu such as Turkey Ham & Potato Casserole, Vegetarian Bean Tacos and Fresh Harvest Apple Chip Dip! 

Try this one at home!

Chickpea & Cauliflower Curry

Serves 4-6

Ingredients:

Cauliflower, frozen                                             1 lb

Diced onion, defrosted                                      ¼ cup

Water                                                                    3/8 cup

Garlic powder                                                      1 ½ tsp

Ginger powder                                                    1 ½ tsp

Curry powder                                                      1 ½ tsp

Whole milk                                                           2 C

Turmeric                                                               1 Tbsp

Brown sugar                                                        1 Tbsp

Garbanzo beans, drained & rinsed                  2 cans (15 oz)

Cooking Instructions:

1. Heat a pot over medium-high heat. Add water, onions, garlic and ginger. Cook for 2-3 minutes. 
2. Add curry powder and cook for 2-4 minutes. Then add the milk, turmeric, and brown sugar.  Stir and bring to a simmer.
3. Once simmering add the cauliflower and chickpeas.
4. Cover and cook for 10-15 minutes, stirring occasionally.