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Our Blog: October 23, 2023

Fall/Winter Menu Returns

It’s time to switch to our seasonal menu at school! In the newest edition of the Fall/Winter Menu, you’ll find we have continued to focus on providing veggie-forward options for snacks and lunch. You’ll see these selections highlighted with the Veggies Early & Often campaign logo.

Through our commitment to serve more vegetables, we hope to help children foster a love of veggies at an early age so they’re more likely to eat them as they grow! Some of our favorite veggie-forward entrees include Lentil & Tomato Soup, Baja Black Bean & Rice Bowls, and Beany Enchilada Casseroles.

New Options and Familiar Favorites

We’ll be featuring several new selections this year including Sloppy Joe Sandwiches, Mexican Red Rice, Tofu Scramble, and Mexican Cucumber Salad. We hope your child will be inspired to try them! They’ll also be happy to know some of their all-time favorites will return to the menu, such as Turkey Ham & Potato Casserole, Creamy Chicken Stuffing Bake, and Fresh Harvest Apple Chip Dip.

As citrus season draws near, you’ll see more mandarin oranges, clementines, and oranges featured on the menu too. Not only do they taste like a burst of sunshine on a chilly winter day, but they also give the kids an essential boost of vitamin C to help them power through cold and flu season.

We’re sharing a cozy recipe you can enjoy at home with your family to warm their hearts and bellies. Make Spanish Spinach & Chickpeas together and serve it up over a bed of healthy brown rice.

Spanish Spinach & Chickpeas, Serves 4

Grab these things:

  • 4 Tbsp. oil
  • 2 cups chickpeas
  • ½ onion, diced
  • ½ cup tomato puree
  • 2 cups fresh baby spinach, tightly packed
  • 2 cloves garlic, minced
  • ¼ tsp. cumin
  • ¼ tsp. paprika
  • Dash of black pepper

 Let’s get cooking:

  1. For young assistants: Drain and rinse chickpeas. Set aside.
  2. Heat oil in a medium sauté pan. Cook onion and garlic over medium heat until golden brown. Mix in the paprika and cumin.
  3. Add tomato puree and a dash of pepper. Stir together. Simmer for 2 minutes.
  4. Add spinach and cover the pan with a lid. Lower heat and let simmer for 2 to 4 minutes.
  5. Finally, add chickpeas and mix until well combined. Cook for another 4 to 6 minutes.

*This recipe is veggie-forward and approved by the Partnership for a Healthier America to meet the Veggies Early & Often guidelines. Approved 3/3/23.