A new school year means a slew of new dishes popping up on school menus. Here are several scratch-made dishes becoming available to students as the school year gets into full swing.
1. Cereal Milk Pudding with CTC Brittle
One of the newest additions coming to Gwinnett County Public Schools in Suwanee, Ga., was inspired by a restaurant chain. “We are constantly looking at trends and doing research for fun and exciting concepts to add to our menus. So when we came across Christina Tosi, owner of Milk Bar and creator of cereal milk [desserts], we knew we had to use this in some way,” says Culinary Coordinator Rachel Petraglia.
The team came up with Cereal Milk Pudding with CTC (Cinnamon Toast Crunch) Brittle, which includes housemade Cinnamon Toast Crunch-infused milk and is topped with the brittle and a whipped topping. The dish will be first served on Sept. 25 in honor of World School Milk Day.
2. Hummus and Falafel Power Pack
A new grab-and-go option is available for students at Dearborn Public Schools in Dearborn, Mich., this fall. Its Hummus and Falafel Power Pack includes a falafel tot, homemade sunflower butter hummus, baby carrots and toasted pita. Joshua Bain, senior general manager of foodservice for Southwest Foodservice Excellence, says that dish has been popular with students and pairs well with the salad bar.
3.Tex-Mex Turkey Quesadilla
When the nutrition team at Rialto Unified School District in Rialto, Calif., had a large amount of commodity turkey roast to use up, they got to work in their test kitchen. The team created a Tex-Mex quesadilla featuring a 10-inch ultra-grain tortilla filled with shredded turkey, cheese and green chile sauce. The dish was featured on elementary menus last month, and it was met with a lot of excitement.
“Students who normally bring lunch to school jumped into the lunch line for a chance to try the new item,” says Nutrition Services director Fausat Rahman-Davies. “Our meals are made by adults, but always student-approved.”
4. Braised Lentil Tostada
Austin Independent School District in Austin, Texas, has introduced a Braised Lentil Tostada to menus this year. The dish includes seasoned lentils with sauteed onions and garlic, and is served on a local corn tostada. Students can finish the dish with lettuce, roasted salsa and queso fresco.
5. Kickin’ Chicken Nachos
Kickin’ Chicken Nachos are new at Jefferson County Public Schools in Louisville, Ky. The dish includes the district’s housemade ranch dressing, lower-sodium cheddar cheese sauce, chopped USDA unseasoned fajita chicken and a local hot sauce served on tortilla chips.
6. Fried Rice With Asian Chicken
The nutrition team at Sartell-St. Stephen School District 748 in Sartell, Minn., created a new in-house fried rice to replace the plain brown rice it used to serve with its Asian chicken entree. The revamped side includes brown rice, soy sauce, peas, carrots and onions.
7. Mango Smoothie With Granola
Students at Austin Independent Schools can start their mornings off with the district’s new Mango Smoothie made with local low-fat yogurt and topped with scratch-prepared granola. The menu item will be available for all ages and at schools that serve breakfast in the classroom.