|
|
|
|
|
|
| |
|
 |
|
|
|
|
Upper School and Middle School Menu
Week of May 14, 2012
Monday
Italian Wedding or Chicken Pasta Soup
Roasted Herb Chicken
Israeli Couscous & Sautéed Kale
Stuffed Zucchini
Tuna Melt
Fresh Fruit
Tuesday
Fresh Pea or Chicken Rice Soup
Parmesan Crusted Chicken Tenders
Panko Crusted Tofu with Lemon-Chive Sauce
Orzo Pilaf & Roasted Cauliflower
Hummus, Arugula & Feta Wraps
Ice Cream
Meatless Wednesday
Minestrone or Chicken Vegetable Soup
Penne with Marinara Sauce
Action Station: Vegetarian Pasta Station
Roasted Squash
Fresh Fruit
Thursday
Tomato Gazpacho or Chicken Orzo Soup
Chicken Paella
Stuffed Tomatoes
Roasted Mushrooms
Make Your Own Yogurt Sundae
Apple Cider Doughnuts
Friday
Cream-less Carrot or Chicken Rice Soup
Roasted Turkey Breast & Gravy
Garlic Mashed Potatoes & Sautéed Spinach
Vegetable Frittata
|
|
| |
|
|
|
|
|
|
Lower School Menu Week of May 14, 2012
Monday
The Breakers Menu: Roasted Herb Chicken Legs
Italian Wedding or Chicken Pasta Soup
Israeli Couscous & Sautéed Kale
Stuffed Zucchini
Tuna Melt
Fresh Fruit Tuesday
The Breakers Menu: Parmesan Crusted Chicken Tenders
Fresh Pea or Chicken Rice Soup
Panko Crusted Tofu with Lemon-Chive Sauce
Orzo Pilaf & Roasted Cauliflower
Hummus, Arugula & Feta Wraps
Ice Cream Meatless Wednesday
The Breakers Menu: Penne with Marinara Sauce
Minestrone or Chicken Vegetable Soup
Action Station: Vegetarian Pasta Station
Roasted Squash
Fresh Fruit Thursday
The Breakers Menu: Whole Wheat Grilled Cheese
Tomato Gazpacho or Chicken Orzo Soup
Stuffed Tomatoes
Roasted Mushrooms
Make Your Own Yogurt Sundae
Apple Cider Doughnuts Friday
The Breakers Menu: Roasted Turkey Breast & Gravy
Cream-less Carrot or Chicken Rice Soup
Garlic Mashed Potatoes & Sautéed Spinach
Vegetable Frittata
Fresh Fruit
|
|
|
|
|
| | | 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.”
|
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 |
|
|