For her first menu, Cait is going vegetarian menu. The entrée is Penne Pasta with Sugar Snap Peas, Asparagus and Cherry Tomatoes. She plans to toss the pasta with parmesan cheese but will leave some without it for anyone who may be sensitive to dairy or, perhaps, eating a vegan diet. Also, we’ll be making the recipe with gluten free pasta. It’s a nice, light entrée to send us on our way to what is considered the “first weekend of summer”!
The Eat Right Now lunch program has proven itself to be a successful role model for healthy lunches. Learn more.
Calhoun's Eat Right Now Lunch Program
Calhoun's holistic approach to healthy eating has earned the school its position as a leader and pioneer. With Chef Bobo at the helm, Calhoun’s Eat Right Now lunch program aims to provide students with healthier meals while building a deep understanding of the importance of a well-balanced diet.
The program fosters numerous opportunities for Calhoun students to learn about food and its relation to their physical and mental well-being. The chefs frequently visit classrooms to offer cooking demonstrations and teach about the health, science, culture and politics of food. The integration of the food program into the life of the school creates an environment that promotes healthier attitudes about food and eating habits.
If you have any questions about Calhoun’s lunch program, the menu or the process, please reach out to Chef Bobo.
Subscribe to get daily updates on Calhoun's food program.
Click Here To Subscribe
Today, Zobe is making her version of Roasted Chicken. It’s a bit different from how our other chefs make it but it sounds quite good. She’s making a marinade of mint leaves, parsley leaves, garlic, lemon juice, olive oil, white wine and ground cumin. All of these ingredients will be pureed along with some salt and pepper. The chicken will be covered with the marinade and allowed to develop flavors overnight. This morning the chicken will be removed from the marinade and roasted in a very hot oven until golden brown and crisp. She’ll use the leftover marinade to make a sauce by boiling it on top of the stove until it is reduced by half. Before the chicken goes out to be served, she’ll drizzle some of the sauce over the chicken. YUM!
For a vegetarian/vegan entrée she will make patties out of Chopped Cremini Mushrooms and Chickpeas. The creminis will provide a deep, smoky flavor while the chickpeas will provide much needed protein. Sounds good, huh?
For her first menu entrée Zobe is making Coconut-Crusted Catfish Sticks. If that reminds you of Cajun Catfish, it’s similar! The fish will be cut into finger-like shapes and dipped in seasoned buttermilk and then in a mixture of panko breadcrumbs, coconut and seasonings. They’ll be baked until golden and crispy. I asked Zobe why she chose this for her first entrée and she replied “I’m from a tropical area of the world and this recipe comes from my tropical background”. She’s also making a tartar sauce to go with the fish fingers. I think we’re going to end up loving this recipe for cooking catfish.
Vegetarians will have Coconut-Crusted Tofu which will be prepared the same way as the catfish.