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Lunch Menus

Lunch menus are attached at the bottom of this page. Please remember that menus can change if there are food delivery delays!
Recipes from WITS labs and Cafe Days are also posted, so your children can make and enjoy them at home.

About Our Lunch Program

January 25, 2016

Dear O’ Shea Community:

It's official - winter is finally here!

This past season we have implemented apple and bean/hummus labs at Anderson. Thank you, Ms. Cohen, for sharing this adorable video: https://animoto.com/play/ByLUFnGmoy15OV1QV0qJrw

We also taught eating the rainbow curriculum, made edible fruit critters and connected healthy foods via color to our favorite cartoon/Muppet characters with the PS 452 kindergarten classes.

At Computer School, we harvested hydroponic basil with Ms. Kissoon’s class and implemented a hummus basil tasting.

Lastly, if you are looking for a fun family activity this weekend, the Chelsea Market will be hosting the 5th annual New York chili festival this Sunday, January 31 from 7-9pm. Attendees will receive samples of chili creation from NYC top chefs and a portion of the proceeds will go to WITS. Just in case you can’t make it to the market, here is the chili recipe, which we teach children in our WITS beans labs. (Recipe is also attached at the bottom of this page.)

Basic Veggie Chili
Serves 4-6
INGREDIENTS
  • 2 Tbsp canola or olive oil 
  • 2 small onions, diced 
  • 2 cloves garlic, minced 
  • 2 tsp dried oregano 
  • 2 Tbsp ground chili powder 
  • 2 cups peeled, seeded and diced tomatoes 
  • 2 cups canned black, kidney or cannellini beans, rinsed well under cold water 
  • 1 cup fresh corn kernels (if fresh isn’t available, frozen is preferred) 
  • 2 tsp salt 
  • 1 tsp freshly ground black pepper 
  • 1 Tbsp balsamic vinegar 
  • 1⁄2 cup chopped fresh cilantro 
  • Optional: Sour cream and chopped scallion for garnish 
PROCEDURE
  1. In large saucepan, heat the oil.
  2. Add onions and sauté for 3-4 minutes. 
  3. Add garlic, oregano and chili powder and cook for 2-3 more minutes. 
  4. Add chopped tomatoes, beans, corn, salt, pepper and vinegar and cook for 12-15 minutes. If too thick add 1⁄4 cup water. 
  5. Taste for seasoning and adjust salt, if necessary. 
  6. Add chopped cilantro and top with a small amount of sour cream and chopped scallions, if desired.
NOTE: Chili can be made ahead and refrigerated up to 3 days. Chili may also be frozen in an airtight container for up to 2 months.

Wishing you a warm and a dry one.

Tastefully Yours,
Chef Cynthia
WITS Liaison O’Shea Campus
Cynthia@wellnessintheschools.org

Goals for Cook for Kids:

• To provide a salad bar daily that offers two lettuces, three additional vegetables, and one
fresh composed salad.
• To provide salad dressings made from scratch.
• To provide at least one fresh fruit daily (not canned or in syrup).
• To ensure that vegetables served are fresh (frozen only when necessary and never canned).
• To ensure that at least 60% of the meals offered each week are made from unprocessed
ingredients (at least 3 times/week). We eliminate all foods that list more than 5 ingredients.
• To offer only whole grain pasta, bread and rice.
• To ensure access to water daily at lunch.
• To eliminate sweetened milk.
• To offer grass-fed beef at least twice each semester.
• To support sustainable disposable recycling efforts by eliminating the use of styrofoam trays
at least two days/week (Trayless Tuesday and Pizza Friday).
• To eliminate the service of meat products at least one day per week.
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