Page 10 - Feb2018BPSNews

New lunch op ons increase variety and nutri on
By Jennifer Wol nger, media and publica ons coordinator
An expanded school lunch menu is bringing fresh, colorful and healthy crea ons to every school cafeteria. For starters, four items were added as “On the Lighter Side” op ons and more choices are on the way.
Kevin Thornton, director of food and nutri on services, said: “Our goal was to create new recipes that are not only healthy, but appeal to our students, and meet all the federal guidelines of the Na onal School Lunch Program. These entrées are made fresh daily using high quality ingredients and produce.”
Fresh greens salad with beans, cranberries
and roasted
sunflower
seeds
The addi ons
provide more
choices for
vegetarian and
vegan students
and sta . For
example, this
salad is a new
vegan op on made up of mixed greens, honey roasted sun ower seeds, red kidney beans, dried cranberries, shredded carrots, cherry tomatoes and served with
a side of herb seasoned pita bread and a choice of dressings.
Warm spinach caprese
pita
The items are o ered as part of a lunch meal, or
can be purchased a la carte for around $2. The warm spinach caprese pita is one of these new entrees. It’s a vegetarian meal that is made with an herb seasoned pita pocket, fresh spinach leaves, shredded mozzarella cheese, sliced tomatoes and seasoned with basil and garlic.
Garden salad with all natural
turkey, ham and cheese
In some cases, these items can also be provided to students with certain food allergies resul ng
in more op ons for
them at lunch me.
One of the four new
selec ons is this
garden salad which
is made with fresh
romaine le uce and
topped with a variety
of vegetables, all natural turkey, ham and cheese. The salad is served with corn chips and a choice of dressings.
Mediterranean hummus
& veggie
stuffed pita
These lunches
also will appeal to
anyone looking to
increase vegetables
and ber in their
diet. For example,
the Mediterranean
pita provides another vegan choice. It includes an herb seasoned pita pocket, Sabra classic hummus, crispy romaine le uce, sliced cucumber, red peppers, shredded carrots and roasted sun ower seeds.
According to Thornton, the district has already received a lot of posi ve feedback from both students and teachers, and the team plans to con nue expanding healthy o erings. Next up are a hummus and veggie pla er and a grilled chicken salad. Students and sta should keep a lookout for more seasonal and fresh produce, vegetable-based recipes, all white meat and an bio c-free chicken and environmentally-friendly lunch trays.
Click here, for menus and food and nutri on informa on.
MAKE THIS SCHOOL YEAR
GREATER THAN
Mathnasium of Viera
321-242-6284 (MATH) mathnasium.com/viera
LAST YEAR!