What's Cooking

in Food & Nutrition Services

VOLUME 6, ISSUE 3, OCTOBER 2018 NEWSLETTER

National School Lunch Week is October 15th - 19th!

Will your school win the National School Lunch week contest this year? Decorate, get the students excited, and advertise for your event. This is a week to show off your School Lunch Program! The #NSLW18 theme is “School Lunch: Lots 2 Love,” which was designed to help students and school nutrition professionals connect and share what each loves most about school lunch with parents, school officials, the media and the general public. Click here for National School Lunch resources from the School Nutrition Association:

https://schoolnutrition.org/Meetings/Events/NSLW/2018/

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The Filling Station!

If you haven't already, come check out The Filling Station! Lunch is served daily, on a rotation at each Senior High School.

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October Safety TIps

Keep Walkways Clear

Keep walkways behind the serving lines and in the kitchen clear of equipment, boxes, electrical cords, and carts. All of these items become tripping hazards.


Panels on Equipment

Keep the panels on all equipment. There should be no exposed wiring.

OCTOBER RECIPE OF THE MONTH

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South of the Border Spicy Quinoa Salad

This dish can be served as a main dish due to the high protein in quinoa or used as a side item. Make it today for tomorrow! It is served cold and becomes more flavorful if allowed to marinate for 4-8 hours in the refrigerator.


Ingredients

2 cups water
1 cup dry quinoa, rinsed well
1/2 jalapeno or serrano pepper, seeds removed and finely chopped
1/3 cup fresh lime juice (approximately 2 to 3 limes)
1/4 cup olive oil
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 15-ounce can black beans, rinsed and drained
1 cup fresh or thawed frozen corn kernels
1 medium tomato, seeded, finely chopped
1 medium cucumber, seeded, finely chopped
3 green onions, thinly sliced
1/4 cup chopped Italian parsley
1/4 cup chopped fresh mint leaves*
Optional garnishes: hard-cooked egg slices, black olives, capers


Directions

  1. Bring water to a boil in medium saucepan. Add the quinoa. Reduce heat; simmer about 10 minutes until the water is absorbed; quinoa should turn translucent. Remove from heat, drain, and chill.
  2. Meanwhile make a dressing by pureeing jalapeno pepper, lime juice, olive oil, garlic, salt and white pepper in an electric blender or food processor until smooth.
  3. Combine cold quinoa with beans, corn, tomato, cucumber, green onions, parsley and mint in a large bowl. Toss gently.
  4. Add lime juice-olive oil dressing; toss again.
  5. Pack into a container, cover and refrigerate for 4 to 8 hours to blend flavors.
  6. To serve, garnish as desired.


Nutrition Information

Serves 8, Serving size: 1 cup

Calories: 210; Calories from fat: 80; Total fat: 9g; Saturated fat: 1g; Trans fat: 0g; Cholesterol: 0mg; Sodium 210mg; Total carbohydrate: 29g; Dietary fiber: 6g; Sugars: 4g; Protein: 7g

Roberta Duyff, MS, RD, FAND, is author of Academy of Nutrition and Dietetics Complete Food and Nutrition Guide and 365 Days of Healthy Eating.

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  • OCTOBER 5TH: Planning Day - No School
  • OCTOBER 15TH - 19TH: National School Lunch Week
  • OCTOBER 31ST: Elementary Early Dismissal
  • NOVEMBER 12TH: Veterans Day
  • NOVEMBER 15TH: Thanksgiving Feast
  • NOVEMBER 19TH-23RD: Thanksgiving Break

School Lunch Throughout the County!

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