Individual portion control is the new standard in K-12 nutrition. It’s time to make the switch!
This week we’ve added 4 new items to our inventory including popsicles, sour cream and onion chips, whole grain quinoa and more…
As Chef Tim says “Love me some fritters!” This is our New England spin on a South Florida classic, Conch Fritters. Our rendition is chalk full of native North Atlantic shrimp! Serve with cocktail sauce, tartar sauce or any sauce that makes your pallet smile. Create a New England seafood fritter by substituting a portion of shrimp with lobster leg meat and clams.
Savory salsa roja chicken served on grilled flour tortilla with jalapenos, lime, tomatoes, cilantro, cheddar jack cheese and smoky bacon.
There’s no wrong time for tacos, even during breakfast and brunch! These steak and egg breakfast tacos topped off with guacamole, sour cream and salsa will give your AM crowd a dish to rave about all day long!
Salsa verde, cotija cheese, sour cream and cilantro combined with shredded chicken create a delightful and slightly crunch biscuit called Pupusa, an El Salvadorian classic.