Introducing Hydration Stations!

Posted by: JC Food on March 5th, 2012

A hydrated body is so very important to maintaining focus and attention during school.  We want to make sure that all of the students and teachers we serve are able to stay well hydrated everyday but we certainly don’t want to fill them up with the extra calories that come with sugar-sweetened beverages.  Therefore, we have been very excited to introduce “Hydration Stations” as a new part of our school food service programs!

H2-WHOA!

H2-WHOA!

By infusing, fresh and pureed fruit, as well as fragrant herbs, into filtered water we have successfully satisfied thirsts and excited palates at the same time!

Citrus Rosemary and White Grape Quenchers

Citrus Rosemary and White Grape Quenchers

Unique and delicious flavors such as Citrus Rosemary, White Grape and Strawberry Basil are amongst the favorites thus far.

So many refreshing options to try everyday!

So many refreshing options to try everyday!

We are certainly these new beverage options will only be more and more popular at the Spring and Summer months rapidly approach!

Eating Locally All Year Round

Posted by: JC Food on February 15th, 2012

Eating locally is a core value of JC Food!

We have been fortunate to be able to source locally grown produce throughout the entire school year thanks to our farm partnerships.  This winter Consalo Farms in Vineland, NJ have provides us with a host of delicious hard winter vegetables such as Parsnip, Turnips, Yams and Butternut Squash.

Here one of our expert school food staffs peel pounds of parsnips to roast up and serve to their students.

Peeling Parsnips

Peeling Parsnips

Our resident chef, Nancy Burgos-Jackson, combined several of these yummy veggies to create a comforting Root Vegetable Mash. Pictured below served family-style together with Parmesan Roasted Brussel Sprouts and our locally raised, antibiotic- and hormone-free chicken bites.

Seasonal and local eats!

Seasonal and local eats!

Want to try this recipe at home? Here you go  . . .

Root Vegetable Mash

1 lb. turnips, peeled and diced into 1/2 inch pieces
1 lb. sweet potatoes peeled and diced into 1/2 inch pieces
1lb Yukon gold potatoes peeled and diced into 1/2 inch pieces
3 TBS butter
3/4 cup skim milk
salt and pepper to taste

Place turnips, sweet potatoes, and yukon gold potatoes in a pot and cover with cold water.
Bring to a boil. Reduce heat; cover the pot and simmer until all turnips and potatoes are fork tender.
Drain well.
Return to the pot and coarsely mash with a potato masher or hand mixer.
While mashing, add butter. Then add milk a little at a time.
Season to taste.

ENJOY!

Fall Slaw

Posted by: JC Food on November 28th, 2011
In Category Food | 1 Comment »

We are truly lucky to be able to source so much delicious, fresh produce locally through our numerous farm partnerships.  This Fall Consalo Farms of Vineland, NJ has supplied us with some simply spectacular seasonal vegetables.  Thus far, have enjoyed everything from tomatoes, lettuces, and herbs at the beginning of the school year to more hard veggies like squash and potatoes as the temperature has dropped.

Just last week one of our incredibly talented school chef’s created a colorful raw slaw with sweet potatoes, beets and parsnips.

Raw Fall Slaw

He simply julienned all of the veggies into thin matchstick sized pieces and marinated them over night in homemade French-style vinaigrette.  Adding a garnish of coarsely chopped parsley, this dish was a welcomed addition to the daily lunch salad bar.

Summer is Here…and so are Veggie Infused Smoothies

Posted by: JC Food on July 11th, 2011

When the sunshine emerges like it has this summer, not many people can deny the desire for a delicious frosty treat! Something creamy and sweet, like ice cream or even a smoothie, might not be the healthiest choice when reaching for something refreshing, but we have found a way to take smoothies to the next (nutritious) level!

What’s our secret to a super healthy smoothie? Infusing them with nutrient rich vegetables, delicious organic yogurt, and natural honey!

It all started with the first smoothie we introduced in some of our JC Food schools. The Kale “Shamrock” Smoothie recipe was created by Veggiecation, a nutrition education program that is helping students in our schools and across the county to grow their love of vegetables.

The Shamrock Smoothie is made with fresh kale (kale is packed with nutrients such as Vitamins K, A, C, and fiber), bananas, organic yogurt, honey, and ice. It was even dubbed “the best smoothie ever” by one of our students, where they powered through 20 gallons if it!

Veggiecation's Kale "Shamrock" Smoothie

Veggiecation's Kale "Shamrock" Smoothie

The Shamrock Smoothie was such a BIG hit with our students, the Chef created two more veggie infused smoothies to add to the rotation!

The first smoothie adaptation is a delicious “Carrot Orange Creation”. We start with freshly peeled carrots, which contain carotinoids that protect us from heart disease, and beta-carotene to improve our vision  (especially at night). We then add freshly squeezed OJ (which of course is full of Vitamin C), organic yogurt, honey, and ice. The ingredients are blended together to make a “creamcicle-like” treat!

Fresh Carrot Orange Julius! Yum!

Fresh Carrot Orange Creation! Yum!

This next smoothie is sure to make anyone go “how did they think of that!” Our amazing “Beet Smoothie”. Beets are quite the super food! They contain antioxidant carotenoids like the carrot, but also has betanins, which provide anti-inflammatory effects and detoxification in our bodies. This helps to protect us from cancer and heart disease.

The recipe starts with peeled and steamed beets, then blueberries, bananas, organic yogurt, honey, and ice are blended, to create this masterpiece of a smoothie!

Our Super "Beet Smoothie"

Our Super "Beet Smoothie"

What kind of smoothies will you be enjoying this summer?

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