Meridian is working to bring scratch made meal items to our cafeterias. This means meals include more fresh ingredients rather than processed foods. A transition to scratch made food not only involves more staff time, but also requires the resources and equipment to do it. Being creative with commodity purchased foods and extra items that can purchased, simple but impactful changes are occurring on the school menu. One simple transition food services made is to make salsa. Instead of purchasing premade salsa, food service staff uses canned tomato then they add fresh cilantro, peppers and diced tomatoes.
“It’s such a better salsa than just putting out a can,” said food service lead Bobbi Frost.
Currently, the district is serving scratch made breakfast burritos, breakfast sandwiches, green enchiladas with chicken, chicken fajitas and chili.
Before spring break, Frost used the commodity purchased canned apples to make scratch made apple tarts for students. Frost diced up the apples, added cinnamon and sugar, added a crumble topping and baked the tarts. They were finished off with a dollop of whipped cream. The tarts were a special treat for students to compliment their meal.
Frost said students notice the difference in the flavors. A popular item is Frost’s own green enchiladas with chicken recipe. The enchilada filling is made with cream cheese, onions, garlic, green chilies, pepper, cumin and coriander. Frost prepares the mix, then builds each enchilada, covering them in green enchilada sauce and pepper-jack cheese. The recipe meets nutritional requirements.
“You know, 15 years ago we used to do a lot more scratch cooking and we moved away from that. I miss it,” Frost said. “I feel fortunate to have support from the School Board and the superintendent to do more scratch cooking.”
While these scratch made items are currently only offered at the middle and high school, the district is discussing how to expand this to elementary school.
Director of Food Services Rob Dunn said introducing scratch made food to districts can be costly, but if they are strategic in introducing items to the menu, it can be a winning strategy for Meridian.
“It is a lot to balance between being responsible with our budget and making food that kids like and will want to eat,” Dunn said. “We have great, committed staff here and I’m excited at what more we will be able to provide.”
Beginning next year, menu offerings that include scratch made items will be indicated on the school menus.