Rowland Hall — Extraordinary Learning

by Mary Hill, Director of Food Services

- February 03, 2010

We hope you all have been enjoying the vegetarian choices all year.  These have been in addition to our regular entrees.  Some of these choices have been, stuffed portobello mushrooms and a variety of squashes (acorn, spaghetti, summer and zucchini)  mushroom crepes, roasted fresh mixed veggies, eggplant parmesan, many varieties of vegetarian pasta, homemade soups, frittatas, stuffed green peppers, veggie baked pitas, homemade salsa, shepherds pie, tofu casseroles, sloppy joes, and fajitas.  We also strive to introduce different hidden diced vegetables in the main entrée for the children to experience.  These are such things as leeks, zucchini, mushrooms, lentils, jicima, artichokes and spinach.  Our fresh homemade salads have expanded to fresh raspberries and strawberries, kiwi and mangos. 

All of our baked goods are healthy and made from scratch.  More and more we are substituting the fats in the recipes for applesauce.  This creates a delicious moist product.

As a reminder, if you are new and did not know, all of our meats are organic as well as most of the produce on our salad bars.  They come from Marko Farms, where the only pesticide is the natural lady buy.  Also 75% of our meals are home made fresh daily from scratch.  We incorporate wheat and natural products as much as possible.  The students now enjoy the brown rice as much as they did the white. 

If you have never taken the time to visit us, you are more than welcome.  Besides our daily fresh cooked food, we have a fresh fruit salad bar daily.  Melons are never out of season here.  We have many daily choices to fit everyone’s appetite.

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