School Administrative Unit #9

Food Services

Food Service


FOOD SERVICE NEWS...

March Recipe

Quick-Pickled Baby Turnips 
  

INGREDIENTS

  • 1 cup cider vinegar
  • 2 cup water
  • 1/3 cup honey
  • 2 tablespoons mustard seeds
  • 1 tablespoon whole black peppercorns
  • 1/4 teaspoon kosher salt
  • 2 serrano chiles, halved lengthwise
  • 2 garlic cloves, crushed 
  • 1 bay leaf
  • 7 ounce baby turnips (about 3 cups), very thinly sliced
  • 1 cup vertically sliced red onion

DIRECTIONS

Combine the first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat; cool 10 minutes. Place turnip and onion in a bowl; pour vinegar mixture over turnip mixture. Cool completely. Serve immediately, or cover tightly and refrigerate up to 1 week. Yields: 8 1/4 cup servings

Ginger Beet Dip

INGREDIENTS 

  • 2 each medium size beets, cooked and skinned, 1" cubes
  • 1 cup plain Greek Yogurt
  • 2 tablespoons olive oil 
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon lemon juice 
  • 2 tablespoon honey
  • 1 teaspoon kosher salt
                                 DIRECTIONS 
Using a food processor puree the beets, add all rest of the ingredients and puree again until totally blended. Chill for 2 hours and serve.



Nutrition Nuggets - Food and Fitness for a Healthy Child 

 

 

DIRECTIONS

Combine the first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat; cool 10 minutes. Place turnip and onion in a bowl; pour vinegar mixture over turnip mixture. Cool completely. Serve immediately, or cover tightly and refrigerate up to 1 week. Yields: 8 1/4 cup servings

DIRECTIONS

Combine the first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat; cool 10 minutes. Place turnip and onion in a bowl; pour vinegar mixture over turnip mixture. Cool completely. Serve immediately, or cover tightly and refrigerate up to 1 week. Yields: 8 1/4 cup servings

DIRECTIONS

Combine the first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat; cool 10 minutes. Place turnip and onion in a bowl; pour vinegar mixture over turnip mixture. Cool completely. Serve immediately, or cover tightly and refrigerate up to 1 week. Yields: 8 1/4 cup servings

CONTACTS
CONWAY SCHOOL DISTRICT
Food Service Director


BARTLETT SCHOOL DISTRICT
Food Service Director
Shannon Nartowicz
s_nartowicz@sau9.org
603-374-2331


JACKSON SCHOOL DISTRICT
Building Principal
Gayle Dembowski
gdembowski@jacksongrammar.org
603-383-6861




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October 2016 NSLP Administrative/Procurement Review

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