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Eating Watermelon

Menu Innovation

Say goodbye to bland cafeteria fare! Our chefs are culinary artists, crafting exciting and diverse menus that tempt taste buds and keep students engaged. We prioritize:

  • Seasonal & Local Ingredients: Freshness and flavor shine through when local farms supply our kitchens.

  • Cultural Cuisines: We celebrate diversity by incorporating dishes from around the world, fostering cultural awareness and inclusivity.

  • Special Dietary Needs: We  cater to allergies, vegetarian/vegan preferences, and other dietary restrictions without compromising on taste or enjoyment.

  • Allergen Awareness: All allergen meals are produced separately to avoid any cross contamination.  Especially now that sesame has been added to the allergen list.

Breakfast menu ideas

  • Scrambled eggs with spinach and whole-wheat toast (Protein, Grain, Vegetable)

  • Small carton of fruit yogurt (Milk, Fruit)

  • Baby carrots with hummus (Vegetable, Protein)

  • Whole-wheat English muffin with peanut butter and banana slices (Grain, Protein, Fruit)

  • Low-fat milk (Milk)

  • Fresh pineapple chunks (Vegetable)

Lunch menu ideas

  • Turkey and cheese pita bread sandwich on whole-wheat bread (Grain, Protein)

  • Mixed green salad with cherry tomatoes, cucumber, and vinaigrette dressing (Vegetable)

  • Apple slices with low-fat cheese (Fruit, Protein)

  • Black bean and corn quesadilla on whole-wheat tortilla (Grain, Protein)

  • Broccoli florets with low-fat ranch dip (Vegetable)

Snack menu ideas

  • Yogurt parfait with granola and berries (Grain, Fruit, Milk)

  • Baby carrots and cucumber sticks with hummus (Vegetable)

  • Whole-wheat crackers with low-fat cheese (Grain, Protein)

  • Edamame pods (Vegetable)

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