Note: all produce is sourced either from our school gardens, Pivot Produce, or retailers that sell local ingredients

Fri. 10/29- Pumpkin 🎃 day!

  • Pumpkin mac n cheese
  • Carrot salad and tangerine pumpkins
  • Pumpkin pie
  • Pumpkin spice rice pudding

Thurs. 10/28:

  • Rice and beans with roasted parsnip, carrots, and O’Odham squash
  • Fennel frond pesto
  • Green apple BB ‘dentures’

Tues. 10/26:

  • Hummus, tzatziki, pita, and carrot dippers
  • Greek salad

Mon. 10/25:

  • Fennel, garlic, and potato soup with pita croutons
  • Spinach salad with lemon vinaigrette and cranberries

Fri. 10/22:

  • Jollof rice
  • Fluffer nutter

Thurs. 10/21:

  • Grilled cheese
  • Tomato soup

Tues. 10/19:

  • Gumbo
  • Served with brown rice

Mon. 10/18:

  • Pasta with marinara sauce
  • Salad

Mon. 10/11- Fri. 10/15:

No service (Fall Break)

Fri. 10/8:

No service (early release)

Thurs. 10/7:

  • Chickpea sweet potato stew
  • Mashed potato squash
  • Brownie cookies

Tues. 10/5:

  • Vegan sloppy Joes
  • Cajun home fries
  • Okra nuggets

Mon. 10/4:

  • Sonoran white wheat berry Fall salad with kale
  • Roasted jester squash with apples and cranberries
  • Served with apple slices and strawberry lemonade

Fri. 10/1:

  • Red curry red Kuri squash soup
  • Brown rice
  • Cucumber salad

Thurs. 9/30:

  • Pizza
  • Salad
  • Pear sampler

Tues. 9/28:

  • Sweet potato black bean tacos
  • Served with slaw and pico de gallo
  • Jamaica

Mon. 9/27:

  • Pasta aglio e olio with kale
  • Roasted summer squash
  • Apple slices

Fri. 9/24:

  • Red lentil tortilla soup
  • Kale salad
  • Strawberry rhubarb bars

Thurs. 9/23:

  • Cauliflower wings with Toby spicy sauce, tahini BBQ, chipotle ranch, and herby ranch
  • Potato salad and cole slaw

Tues. 9/21:

  • Korean eggplant tacos
  • Kimchi slaw
  • Served with rice

Mon. 9/20:

  • Greek frittata and pasta salad
  • Strawberry lemonade
  • Served with apple slices and melon

Fri. 9/17:

  • Pinto beans and rice with herby yogurt sauce
  • Quick-pickled carrots
  • Rhubarb apple cake

Thurs. 9/16:

  • Butternut squash pasta bake
  • Kale salad

Tues. 9/14:

  • Mexican stuffed poblano peppers
  • Cilantro lime salad

Mon. 9/13:

  • Eggplant and sweet pepper curry
  • Red lentil dal
  • Raita
  • Served with jasmine rice and melon slices

Fri. 9/10:

  • Black bean enchilada casserole
  • Lime rice
  • Pico de gallo

Thurs. 9/9:

  • Pesto potato salad with garbanzo beans and corn
  • Apple crisp with coconut whipped cream

Tues. 9/7:

  • Veggie Bolognese pasta
  • Roasted summer squash
  • Served with melon

Fri. 9/3, and Mon. 9/6: No service (Labor Day weekend)

Thurs. 9/2:

  • Pizza
  • Kale jalapeno ranch salad

Tues. 8/31:

  • Ratatouille served over brown rice
  • Garlic collard greens
  • Apple slices

Mon. 8/30:

  • Vegan green chile corn chowder
  • Cheesy cornbread and drop biscuits
  • Served with melon

Fri. 8/27:

  • Pozole with cabbage slaw
  • Horchata
  • Cookies

Thurs. 8/26:

  • Tomato soup with rosemary focaccia
  • Green goddess salad

Tues. 8/24:

  • Tabbouleh and hummus two ways
  • Sky Islands’ watermelon slices
  • Chocolate zucchini bread
  • Watermelon juice

Mon. 8/23:

  • Butternut squash coconut curry with collard greens and raita, served over rice
  • Canary melon slices

Fri. 8/20:

  • Mezze dip sampler with vegetables and pita chips
  • Prickly pear lemon bars

Thurs. 8/19:

  • Pesto and margherita pizza
  • Vegan caesar salad
  • Watermelon slices

Tues. 8/17:

  • Pinto bean and lime rice with roasted garlic summer squash with pico de gallo and herb yogurt dressing
  • Prickly pear rice pudding
  • Jamaica agua fresca

Mon. 8/16:

  • Pasta two ways (baked feta and cherry tomato; pesto)
  • Salad with prickly pear grapefruit vinaigrette