School meals today look a lot different than they did when many of us attended school. Our school kitchen staff prioritize local ingredients and scratch cooking when possible. And, they work hard to create recipes that reflect the many cultures our students represent.
Using feedback from students, families and staff, our school kitchens are rolling out several new menu items this fall including black bean and cheese pupusa, chicken pozole, kale quinoa soup, huckleberry cornmeal muffins and Lummi wild salmon tacos. Each recipe features at least one Washington-grown ingredient.
Watch this video to learn more about the meals we’re serving in school cafeterias.
5 New Scratch-Made Recipes
School Lunch Week in October is when we celebrate the food we serve at school and the staff who make it possible. Last year, our school kitchen staff served more than two million meals. This fall, students are exploring five new recipes that feature local ingredients.
Black Bean & Cheese Pupusa
A pupusa is a thick corn tortilla, traditional to El Salvador and Honduras. It’s usually stuffed with one or more ingredients. Our pupusas are stuffed with black beans and mozzarella cheese made in Ferndale, Washington. This dish is not only flavorful, it is packed with protein, fiber, antioxidants and calcium.
Pozole is a soup traditional to Mexico. Our pozole is made with chicken and Washington-grown onions and cabbage. Toppings are part of the experience of enjoying pozole—students can dress up their soup to add flavors and textures to the dish.
Huckleberry Cornmeal Muffin
Our newest cornmeal muffin recipe is made using wild huckleberries from Washington. This recipe is very versatile—it can also be baked in a cake pan to make cornmeal bars. If huckleberries aren’t available, Washington-grown blueberries are a great alternative.
Lemony Kale Quinoa Soup
This soup features Washington-grown kale. This healthy green provides a boost in vitamins A, C and E, along with calcium and fiber. Quinoa is a powerhouse food— a healthy whole grain packed with fiber and protein.
Lummi Wild Salmon Tacos
The star of these tacos is the wild Washington salmon caught off Lummi Island. The healthy fats from this salmon are full of omega 3s, and it’s a great source of protein and essential vitamins and minerals. We serve it with a fresh pico de gallo.
This school year, all school meals are available at no cost to students. Students and families can enhance or supplement meals they bring from home with school meals. The school meal is free if a student selects a minimum of three components, for example, milk, vegetables and fruit.