What's Cooking

in Food & Nutrition Services

VOLUME 6, ISSUE 7, FEBRUARY 2019 NEWSLETTER

NATIONAL HEART HEALTH MONTH

Tips for a Healthy Heart

Student Focus Groups at Secondary Schools

Two Focus Groups are conducted each school year at all secondary schools. We gather student feedback through the district wide FNS Survey (located on the student portal) and students are able to give their opinions on potential new products.

Congratulations to Octovia Adams,FIE Support Employee of the Week

Congratulations to Octavia Adams, our Support Employee of the Week!

Octavia Adams is the smiling face you will always find behind the cash register in the cafeteria. She pleasantly greets each student as they purchase their breakfast and lunch while ensuring they have a balanced meal! Octavia has a wonderful rapport with all stakeholders!

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The Launch of The New Year & New Choices at the Junior High Schools!

Junior High students now have access to a Salad and Tex Mex bar line. They can build their own salads and add to their Mexican entrees with a choice of 11 additional toppings on these days.

Around the County

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Teriyaki Salmon with Cauliflower Rice

Enjoy heart healthy salmon over cauliflower rice as a low carbohydrate alternative to brown rice.

Ingredients


  • 2 Tbsp low-sodium soy sauce

  • 1 Tbsp water

  • 1 Tbsp. dry sherry or balsamic vinegar

  • 1 Tbsp sesame oil

  • 1 teaspoon white vinegar

  • 1/2 teaspoon no-calorie sweetener (approx. 2 packets)

  • 1 teaspoon fresh minced garlic (1 large clove)

  • 1 teaspoon fresh, minced ginger (about a 2-inch piece)

  • 4 (6-ounce) wild salmon fillets, skin removed

  • 1 head cauliflower (roughly chopped)

  • 1/2 white onion, peeled and roughly chopped

  • 1 teaspoon canola oil

  • 1/8 teaspoon salt

  • 1 cup chopped, fresh cilantro leaves

  • 1 teaspoon sesame seeds

  • 2 scallions (finely chopped)

    1. In a heatproof 8-inch by 8-inch baking pan, add the marinade ingredients: soy sauce, water, sherry, sesame oil, white vinegar, Splenda, garlic, and ginger. Use a fork to gently combine ingredients. Add salmon fillets on their side. Cover with foil and marinate in the refrigerator at least 1 hour and up to 24 hours.

    2. When ready to cook the salmon, remove the fish from the fridge and preheat oven to 450 degrees F.

    3. Meanwhile, trim and discard the leaves from the cauliflower. Roughly chop the cauliflower florets and the peeled onion. Add to the bowl of a food processor in batches, pulsing until the mixture resembles couscous. (The key to getting the correct consistency is to not overload the food processor.) Transfer mixture to a medium bowl until all the cauliflower rice has been made.

    4. Place the baking pan with the salmon in the preheated oven and bake until salmon is almost fully cooked, about 10 to 12 minutes, depending on thickness. Increase the heat to broil (or turn on broiler) and broil the salmon another 2 to 4 minutes to brown. Fish is done when easily flaked with a fork.

    5. Meanwhile, warm canola oil in a large nonstick pan over medium-high heat. Add cauliflower. Season with salt and, stirring frequently, cook until cauliflower mixture is tender, about 5 to 6 minutes. Remove from heat and stir in cilantro. Transfer cauliflower to a platter.

    6. Use a spatula to transfer the salmon fillets onto cauliflower. Pour teriyaki sauce from the pan over the salmon. Garnish salmon with sesame seeds and scallions. Serve.

February Safety Tip

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Avoid Spills

To avoid spills and potential burns, when taking items out of the combi, place a cart next to it so that you may place hot cooked food directly on the cart for transport.

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  • FEBRUARY: National Heart Health Month
  • FEBRUARY 1st: National Wear Red Day
  • FEBRUARY 14th: Valentine's Day
  • FEBRUARY 18th: Presidents' Day - No School
  • MARCH 4th-8th: National School Breakfast Week
  • MARCH 18th-22nd: Spring Break
  • MARCH 25th: Planning Day

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