Seasonal Menus

The food we prepare at ACH is of the highest quality. We buy vegetables from the Ithaca Farmer's Market all year long, grow many in our own kitchen gardens, support local CSA's (like my brother's Muddy Finger's Farm) and use local grains and beans from Cayuga Pure Organics.  All cow and goat milk  served is from local organic sources, and we alternate animals milks at lunch with dairy-free milks such as: rice, soy, flax, hemp and almond.  All cheeses are organic.  Eggs come from our own hens. We serve only sprouted whole grain breads, except for those made locally by Wide Awake Bakery or that make ourselves with local whole grain flours. We pick fruit locally at its peak of freshness, and preserve it through drying and freezing to last all year.  There will never be any corn syrup, refined sugars, artificial colors or flavors, or hydrogenated oil in any of the food that is to nourish the children. 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 Lentils with Coconut Oil and Vegan Bouillon

               Roasted Delicatta Squash

               Steamed Green Beans

               Raw Red Pepper Slices

               Whole Cow Milk

         

Tuesday: Quesadillas with Sprouted Corn Tortillas &             Organic Cheddar Cheese

                Avocado slices

                Black Beans with Nutritional Yeast

                Roasted Butternut Squash

                Flax Milk

Wednesday: Freekeh with Coconut Oil and Soy Sauce
                    Sauteed Tempeh
                    Steamed Carrots
                    Alfalfa Sprouts
                    Whole Cow Milk

Thursday: Spaghetti Squash with Marinara Sauce
                 Soy Meatballs, and Fresh Mozzarella
                 Roasted Parsnips with Butter
                 Steamed Broccoli
                 Almond Milk

Friday:  Sauteed Mushrooms and Tofu
             Quinoa

             Steamed Cauliflower

             Roasted Beets         
            Whole Cow Milk

Winter

Monday: Corn Polenta with Muenster Cheese 
                Black Beans
                Roasted Sweet Potatoes
                Alfalfa Sprouts
                Rice Milk
            
Tuesday: Rice Pasta with Marinara Sauce
               White Cannellini Beans
               Steamed Broccoli
               Carrot Sticks
               Whole Cow Milk

Wednesday: Vegetable Soup with Potatoes, Leeks and Carrots
                    Fresh Baked Whole Wheat Bread with Butter
                    Roasted Winter Squash
                    Whole Cow Milk
                     
Thursday: Emmer
                 Mashed Potatoes and Celeriac with Butter
                 Green Split Peas
                 Steamed Spinach
                 Rice Milk
                 
Friday: Pizza with Spelt Crust, Tomato Sauce and Fresh Mozzarella
             Spinach Salad with Carrots, Apples and Raisins
             Rice Milk 

 

Spring 

Monday: Red Quinoa

               Sauteed Tofu and Mushrooms

               Roasted Parsnips

               Roasted Asparagus

               Flax Milk

Tuesday: Grilled Cheese

               Asparagus Soup

               Sauteed Kale with Garlic

               Sunchoke Fries

               Fresh Almond Milk

Wednesday: Tofu and Cabbage Won-tons

                    Fried Rice with Cauliflower, Carrots and Sunchokes

                    Pea Shoots

                    Nori  

                    Flax Milk

Thursday: Veggie Sloppy Joes with Lentils and Tempeh

                 Boiled Red Potatoes with Fresh Dill

                 Alfalfa and Clover Sprouts

                 Goat Milk

Friday: Teff Polenta

             Steamed Asparagus

             Roasted Cauliflower

             Spinach, Carrot, and Raisin Salad 
             (with Strawberry/Flax Oil Dressing) 

             Flax Milk

Summer

Monday: Black Bean Burgers with fresh corn and sunflower seeds
               Homefries
               Pea shoots and Tomato Slices
               Sauteed Cabbage with Fennel and Walnuts
               Fresh Chevre
               Rice Milk

Tuesday: Bulgur Tabbouleh with Carrots, Apple, Mint and Parsley
                Raw Sugar Snap Peas
                Mashed Sweet Potatoes
                Roasted Cauliflower 
                Goat Milk
                
Wednesday: Whole Grain Pasta with Fresh Pesto
                     Baked Tofu Fries
                     Raw Corn and Carrot salad
                     Sauteed Green Beans
                     Rice Milk                  

Thursday:  Risotto
                  Sauteed Tempeh
                  Steamed Broccoli
                  Roasted Beets
                  Goat Milk

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

  

 Breakfast 

Monday:  Warm Buckwheat Cereal made with Fresh Goat Milk

               Hard Boiled Eggs

               Fresh OJ Blended with Raw Kale (AKA Green Juice)

Tuesday: French Toast 

               Yogurt

               Seasonal or frozen Fruit

               Apple Juice

Wednesday: Oatmeal with dried Fruit and Sprouted Almonds

                    Scrambled Eggs

                    Grape Juice

                    

Thursday: Pancakes with Chia, Coconut and Buckwheat Flour.

                 Seasonal or frozen Fruit

                 Fresh Orange Juice

Friday: Toast with Flax Oil and Nutritional Yeast

             Fresh Fruit

             Fried Eggs

             Green Juice