Monday
AM Snack: Melon
Lunch: Cold quinoa salad with roasted chicken and a mango ginger dressing
PM Snack: Pretzels
Children’s work: Harvest Italian parsley from garden, chop tomatoes and basil for Tuesday’s soup
Tuesday
AM Snack: Hummus and zucchini slices
Lunch: Fresh gazpacho [tomato puree, fresh tomatoes, basil, Italian parsley, garlic] and fresh baked bread with butter
PM Snack: Rice rollers
Children’s work: measure and mix bread ingredients, knead and form dough for baking, wash and place beans in crockpot for Wednesday lunch [afternoon activity]
Wednesday
AM Snack: Bagels with cream cheese
Lunch: Taco bean dip with tortilla chips, guacamole, green salad with vinaigrette
PM Snack: Veggie straws
Children’s work: toast bagel, spread cream cheese, mash and season avocado for guacamole
Thursday
AM Snack: Pineapple
Lunch: Deli platter–oven roasted turkey, cucumber slices, crackers
PM Snack: Trail mix
Children’s work: slice cucumbers, dice turkey into cubes
Friday
AM Snack: Almond milk smoothies with fruit, sweet and salty popcorn
Lunch: Pancake roll ups with cinnamon honey yogurt dip
PM Snack: Fruit and grain bars
Children’s work: mix yogurt dip