2018 NEFTSI Menu

We're excited to see you at the upcoming Northeast Farm to School Institute! Below are the breakfast, lunch, and snack menus for the three-day retreat at Shelburne Farms. The Vermont FEED team work closely with Shelburne Farms Executive Chef Jim McCarthy to develop and use recipes that are not only healthy and delicious, but can be used in the school cafeteria setting. Most recipes come from our 2013 publication, New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks (NSC), others were developed with minimizing kitchen food waste and utilizing the "whole vegetable" in mind. Click the menu items below for printable recipe pages to bring back to you Farm to School community!

Monday

Breakfast

• NSC Vermont Maple Apple French Toast Bake
• Granola & yogurt
• Fruit platter

Lunch

• NSC Chicken & Bean Enchilada Bake
• NSC Asian Cabbage Salad
• NSC Roasted Root Vegetable Hash
• Greens & vinaigrette
• Macaroons, gluten-free

Tuesday

Breakfast

• Hard boiled eggs
• Oatmeal Raisin Power Bars
• Whole fruit: apples, bananas, oranges
• Bread, gluten-free bread, sun butter, & jelly

Lunch

• NSC Chicken Vegetable Curry
• NSC Brown Rice & Quinoa Pilaf
• NSC Roasted Cauliflower with Turmeric
• Salad
• Aquafaba Macaroons

Snack

• Cheese platter w/ crackers & rice crisps

Wednesday

Breakfast

• NSC Swiss Chard Frittata
• Homefries
• Bacon
• Whole fruit: apples, bananas, oranges
• Bread, gluten-free bread, sun butter, & jelly

Lunch

• NSC Sloppy Farmer Joes
• NSC Gingered Cabbage Salad
• NSC Sesame-Roasted Green Beans
• Salad
• Black Bean Brownies (& vegan brownies)

Snack

• NSC Sweet Potato Hummus with vegetables

Thursday

Breakfast

• Nut-free granola
• Yogurt, milk, soy milk
• Whole fruit: apples, bananas, oranges
• Bread, gluten-free bread, sun butter, & jelly

Lunch

• Salad bar
• Two ‘Winning’ salads from Wednesday’s learning journey
• Nacho Soup
• Bread and butter
• Gluten-free fruit bars (& vegan bars)

Snack

• Broccoli Stem Hummus with vegetables