Week 8

This week's menu highlights:  lasagna- both vegetarian and meat, beef on a bun, chili and cheese biscuits, along with caesar salad with homemade dressing and croutons. Kale chips, apple chips, double chocolate cookies, date squares and banana berry smoothies rounded out the menu. The cinnamon maple muffins are a popular snack choice too.

There is a possibility of selling our desserts and baked goods to other schools that don't have kitchens but want healthy snacks to sell to their students. We sent out a sample platter to a school in Kitchener- we'll see what happens.


For Friday's 'spaghetti' fundraiser lunch, we decided to try whole wheat elbow macaroni to see if the younger students would be able to eat this easier than spaghetti. It was easier for us to portion and serve, and the kids were able to eat the pasta with a spoon rather than asking the teachers to cut the spaghetti for them.

Week 8 ended with a large school fundraising dinner. Roast beef, parisien potatoes, green beans, vegetarian lasagna and tofu chocolate mousse for 200! There was also a photo op with Chef Jed.