Over 107 students came to enjoy a delicious and nutritious meal in the Farm-to-Fork kitchen. Last week's meal consisted of a crispy quinoa bake served with the option of black beans or steak, a green salad, and apple crisp for dessert.
Green Salad
We were originally planning to serve a fruit salad, but we did not recover enough fruit from Whole Foods. We had to improvise and we decided to serve a green salad instead. The salad included a variety of greens, radishes, cucumbers, carrots, and croutons and balsamic dressing on the side.
We also recovered 90 lbs of bread from Panera, which we also served for the students.
Crispy Quinoa Bake
For this recipe, we used black beans instead of chickpeas since that's what we had available in our freezer. We decided to top it with cheddar cheese. Moreover, we offered a southwestern seasoned seasoned steak as another protein option for this meal.
Apple Cobbler
For dessert, our team and volunteers made an apple cobbler. We were originally planning to make apple break for dessert, but we had all the ingredients for an apple cobbler.
Thank you to all the volunteers and shift captains for this awesome turnout!
