Food Philosophy and Seasonal Menus

The vegetarian cuisine we prepare together is created from the highest possible quality ingredients. We buy vegetables from the Ithaca Farmer's Market all year long, grow many in our own kitchen gardens, support local CSAs and use local grains and beans from Cayuga Pure Organics.  We serve only sprouted whole grain breads, and prepare cereals using whole grains like rolled oats and sprouted buckwheat groats. We pick fruit locally at its peak of freshness, and preserve it through drying and freezing to last all year.  We strive to provide the children with fresh, live-food options at every meal, including sprouts and homemade saurkrauts, full of benficial probiotics. Only whole, natural foods will be offered to the children, helping them build strong bodies and healthy eating habits for life.

Lunch

Autumn

Monday: Red Lentil and Carrot Stew

               Roasted Delicatta Squash

               Steamed Green Beans

               Raw Red Pepper Slices

         

Tuesday: Black Beans

               Avocado

               Mashed Sweet Potatoes

                 Dehydrated Kale Chips

Wednesday:  Brown Rice

                    Sauteed Tempeh
                    Steamed Carrots
                    Alfalfa Sprouts


Thursday: Spaghetti Squash with Marinara Sauce
                 Fresh Mozzarella
                 Roasted Parsnips
                 Steamed Broccoli


Friday:  Sauteed Mushrooms and Tofu
             Quinoa

             Steamed Cauliflower

             Roasted Beets         

Winter

Monday: Corn Polenta
                Black Beans
                Roasted Sweet Potatoes
                Alfalfa Sprouts
            
Tuesday: Rice Pasta with Olive Oil
               Sauteed Tempeh
               Steamed Broccoli
               Carrot Sticks               

Wednesday: Roasted Squash Soup
                    Homemade Chapati Bread
                    Red Pepper Slices

                      Kale Chips
                   

Thursday: Root Veggie Pancakes

                 Yogurt 

                 Avocado

                 Sunflower and Pea Shoots

Friday: Brown Rice

            Sauteed Tempeh           

            Roasted Beets
            Spinach Salad with Carrots, Apples and Raisins
            

 

Spring 

Monday: Red Quinoa

               Roasted Asparagus

               Sugar-Snap Peas

               Fresh Chevre 

Tuesday: Grilled Cheese

               Asparagus Soup

               Sauteed Kale with Garlic

               Sunchoke Fries

Wednesday: Carrot and Kraut egg rolls

                    Fried Rice with garden-fresh Peas and Sunchokes

                    Hard Boiled Eggs

                    Nori  

Thursday: Veggie Sloppy Joes with Lentils and Tempeh

                 Boiled Red Potatoes with Fresh Dill

                 Alfalfa and Clover Sprouts

Friday: Teff Polenta

             Steamed Asparagus

             Roasted Cauliflower

             Spinach, Carrot, and Raisin Salad 
            

Summer

Monday: Black Bean Burgers with fresh corn and sunflower seeds
               Homefries
               Pea shoots and Tomato Slices 

               Fresh Chevre


Tuesday: Bulgur Tabbouleh with Carrots, Apple, Mint and Parsley
                Raw Sugar Snap Peas
                Mashed Sweet Potatoes
                Roasted Cauliflower 

                
Wednesday: Whole Grain Pasta with Fresh Pesto
                     Baked Tofu Fries
                     Raw Corn and Carrot salad
                     Sauteed Green Beans


Thursday:  Sauteed Cabbage with Fennel and Walnuts
                  Sauteed Tempeh
                  Steamed Broccoli
                  Roasted Beets


Friday : Pearled Barley
              Sauteed Seitan
              Kale Salad with Lemon juice, Flax oil and Pumpkin seeds
              Corn on the Cob


  

 Breakfasts 

#1 Spouted Raw Buckwheat Cereal

              blended with Coconut and Dates

              

              

   #2Homemade Buckwheat Waffles

                 Seasonal or frozen Fruit(blueberries, cherries, strawberries)

             

  #3 Toast with Flax Oil and Nutritional Yeast

             Scrambled Eggs

                

#4 Oatmeal with Raisins and Banana