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Upper School and Middle School Menu
Week of May 20, 2013 Monday Japanese-Style Noodle or Chicken Vegetable Soup Chicken Teriyaki Steamed White Rice or Baby Bok Choy Soba Noodle Vegetable Stir-Fry Fresh Fruit
Tuesday Cream-less Cauliflower or Chicken Rice Soup Pasta with Marinara Sauce Penne alla Tomato Cream Steamed Broccoli Make Your Own Oatmeal Sundae Fruit Ices
Wednesday Avocado & Cucumber or Chicken Pasta Soup Sicilian Plain Pizza & Sicilian Sausage Pizza Whole Wheat Margharita Pizza Caesar Salad Wraps Fresh Fruit
Thursday No Classes Graduation Day
Friday Watermelon Gazpacho & Chicken Pasta Soup All-Beef Hot Dogs & Turkey Dogs Sauerkraut, Stewed Onions, Knishes Vegetable Frittata Tuna Melt Fresh Fruit
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Lower School Menu Week of May 20, 2013 Monday Japanese-Style Noodle or Chicken Vegetable Soup Chicken Teriyaki Steamed White Rice or Baby Bok Choy Soba Noodle Vegetable Stir-Fry Fresh Fruit
Tuesday Cream-less Cauliflower or Chicken Rice Soup Pasta with Marinara Sauce Penne alla Tomato Cream Steamed Broccoli Make Your Own Oatmeal Sundae Fruit Ices
Wednesday Avocado & Cucumber or Chicken Pasta Soup Sicilian Plain Pizza & Sicilian Sausage Pizza Whole Wheat Margharita Pizza Caesar Salad Wraps Fresh Fruit
Thursday Whole Wheat Provolone Cheese Bagels Cream-less Tomato or Chicken Vegetable Soup Couscous or Sautéed Swiss Chard Stuffed Yellow Peppers Fresh Fruit
Friday Watermelon Gazpacho & Chicken Pasta Soup All-Beef Hot Dogs & Turkey Dogs Sauerkraut, Stewed Onions, Knishes Vegetable Frittata Tuna Melt Fresh Fruit
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| | | New From the Commons Beginning in September, we will be offering two kinds of new “dishes” in the Commons. First, we are getting brand new chinaware that will be bright and appealing. Even more important,the lunch options being served on our new plates will continue our trend toward more locally sourced foods with sustainable practices: produce from farms in New York State, and more fresh fish.
In an effort to reduce refined sugar and flour, we will replacing desserts with delicious new fruit-based treats such as cobblers, tarts and smoothies, while integrating more whole grains into the regular menu wherever possible.
Elisa Zied, BWL parent, nutritionist and published author of many books about diet and nutrition, commented: “As a parent and registered dietician, I’m thrilled that BWL is incorporating more fish, whole grains, and fruit—foods that,unfortunately, tend to lack in our children’s diets.”
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Seasonal and Local Foods for this Menu:Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery, Corn, Cucumber, Eggplant, Garlic, Kale, Leeks, Lettuce, Onions, Peas, Potatoes, Radish, Spinach, Summer Squash, Tomatoes, Zucchini
Fruits: Apples, Blueberries, Cantaloupe, Pears, Raspberries, Watermelon Local Resources: Glebocki Farms Produce, Featheredge Farm Eggs, Breezy Hill Orchard, Ronnybrook Dairy, Bell & Evans Poultry, Creekstone Farms, Koch Farms, Rose & Joe’s Bakery
All dressings, vegetable stock and sauces are made fresh from scratch in the Birch Wathen Lenox kitchen |
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