Please fill out student forms, pay dues and order uniforms. • School Picture Day is September 22. • Starting September 14 - Each student receives a free breakfast and a free lunch.


Side Dishes

Mexican Coleslaw

1 14 oz. bag coleslaw mix

1/2 c. red pepper diced

1/2 c. black beans rinsed and drained

1/2 c. grilled corn

1/2 c. minced cilantro

1 jalapeno seeds removed and finely diced

3/4 c. mayo

1/4 c. sour cream

1/2 package taco seasoning

2 Tbsp. lime juice

In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño.

In a separate small bowl, combine mayo, sour cream, taco seasoning, and lime juice.

Add mayo mixture to coleslaw mixture and stir to combine.

Braised Brussel Sprouts

1 lb Brussels sprouts, washed and trimmed, halved or quartered

4 oz thick cut bacon, diced

½ c diced onion

2cloves garlic, minced

3 sprigs of fresh thyme or 1 tsp dry

1 oz Balsamic vinegar

½ – 1 c chicken stock

Salt and Pepper to taste

Bring a large saute pan to medium heat

Add bacon and render 2-3 minutes

Add onion and cook until translucent

Add garlic, thyme and Brussels.  Cook 3-5 minutes until caramelized

Season with salt and pepper

Add vinegar and enough stock to moisten

Baked Asparagus Fries

  • 1 cup Panko
  • 1/2 cup grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound asparagus, trimmed
  • 1/4 cup all-purpose flour
  • 2 large eggs, beaten

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste. Set aside.

Working in batches, dredge asparagus in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

Place asparagus in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp.

Serve immediately.

Three Cheese Garlic Scalloped Potatoes


1 ½ lbs Yukon gold potatoes, thinly sliced
2 Tbsp butter, diced and divided
1 pint heavy whipping cream
2 cloves garlic, thinly sliced
2 cups shredded cheddar cheese
4 slices Provolone cheese
½ cup grated Parmesan cheese
Salt and Pepper


Preheat oven to 325 degrees. Spray a 1 ½ quart casserole pan.
Layer half the potato slices in the bottom of the casserole dish.  Dot with half of the butter.  Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over.  Sprinkle one cup of cheddar cheese over the layer, and season with salt and pepper.  Repeat layering of potatoes, garlic, cream and cheese.  Season again with salt and pepper.
Bake covered for ½ hour in the preheated oven, then sprinkle Parmesan cheese over the top.  Continue baking uncovered for 50-60 minutes.

Butternut Squash Gratin


1 pound Butternut squash
4 slices bacon, chopped
1 small sweet onion, thinly sliced
2 Tbsp. flour
¼ tsp. pepper
1 cup chicken broth
1- ½ cups shredded Cheddar cheese, divided


Heat oven to 350*
Cut squash lengthwise in half; discard seeds. Cut each half crosswise into thin slices; remove peels.
Place squash in large saucepan. Add enough water to cover squash. Bring to a boil on high heat; simmer on medium-low heat for 8 to 10 minutes or until squash is tender.
Meanwhile, cook bacon in skillet until crisp, stirring occasionally.
Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. of the drippings in the skillet. Drain bacon on paper towels.
Add onions to reserved drippings; cook and stir 5 minutes or until crisp-tender.
Stir in flour and pepper; cook and stir 1 min.
Gradually stir in broth; cook and stir 2-3 min. or until thickened.
Remove from heat. Stir in 1 cup cheese.
Drain squash, arrange in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers; top with bacon and remaining cheese.
Bake 25-30  minutes or until squash mixture is heated through and cheese is melted.

Black Bean, Cilantro and Corn Salsa


1 (15 oz) can yellow corn
1 (15 oz) can white corn
1 (15 oz) can black beans, drained and rinsed
1 (4.5 oz) can Italian-style diced tomatoes, drained
1 bunch finely chopped cilantro
5 green onions, finely sliced
1 small red onion, finely chopped
1 red pepper, seeded and chopped
1 Tbsp. minced garlic
¼ cup lime juice
1 avocado, peeled, pitted and diced
2 Tbsp. olive oil, or to taste


Stir the yellow and white corns, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl.

Gently mix in the lime juice and avocado.

Drizzle with olive oil to serve.

Brussel Sprouts and kale Saute


¼ lb. thinly sliced hard salami, cut into ¼ in. strips
1 ½ tsp. Olive oil
2 Tbsp. butter
2 lbs. fresh Brussels sprouts, thinly sliced
2 cups shredded fresh kale
1 large onion, finely chopped
½ tsp. kosher salt
1/8 tsp. cayenne pepper
¼ tsp. coarsely ground pepper
1 garlic clove minced
½ cup chicken broth
½ cup chopped walnuts
1 Tbsp. balsamic vinegar


In a Dutch oven or large skillet, cook and stir salami in oil over medium-high heat for 3-5 minutes or until crisp. Remove to paper towels with a slotted spoon; reserve dipping’s in pan.

Add butter to drippings; heat, add brussels sprouts, kale, onion, salt and peppers; cook and stir until vegetables and crisp-tender. Add garlic; cook 1 minute

Stir in the broth; bring to a boil. Reduce heat; cover and cook 4-5 minutes or until brussels sprouts are tender. Stir in walnuts and vinegar. Serve with salami strips

Cheesy Brussel Sprouts


4 slices bacon
¼ c onion, chopped
1 clove garlic, minced
1 bag frozen, whole brussel sprouts, thawed and cut into half
1 c milk
1 1/3 c chicken stock
¼ c margarine
¼ to ½ cup flour
½ cup Parmesan cheese
1 tsp Dijon mustard
Pinch each, dried thyme, salt and pepper
¾ c Cheddar cheese


Preheat oven to 350°, pan spray a 13 x 9 inch baking pan Fry bacon until crisp, remove from pan. Sauté onion 2 -3 minutes in bacon drippings, add garlic. Sauté 1 more minute. Add onion-garlic mixture to baking pan. Top with thawed, halved brussel sprouts.

Melt margarine in a sauce pan. Add flour and cook 3-5 minutes. Whisk in stock, whisk in milk. Add Parmesan cheese, mustard and seasonings.

Pour sauce over Brussels, sprinkle with bacon.

Cover and bake 30 minutes.

Sprinkle with cheese, melt cheese in oven and serve!

Sweet Potato Gratin


1 cup chopped onion
1 garlic clove, minced
5 tablespoons unsalted butter
½ cup all-purpose flour
1 teaspoon salt
Freshly ground pepper
2 cups milk
2 teaspoons horseradish
3 large sweet potatoes, peeled and shredded (about 4-1/2 cups)
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup panko (Japanese) bread crumbs


In a saucepan, sauté onion and garlic in butter; cook until tender. Whisk in flour, salt and pepper. Gradually whisk in the milk.

Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in horseradish and sweet potatoes.

Transfer half of the sweet potato mixture to a greased 9-inch square baking dish coated with cooking spray.

Combine cheese and bread crumbs; sprinkle half the crumb mixture over the sweet potatoes.

Cover the crumb mixture with the rest of the potatoes.

Sprinkle the remaining crumbs mixture over the potatoes.

Bake for 30 minutes at 350°or until golden.

Green Beans and Tomatoes


1-1/2 pound fresh green beans, trimmed
1 pint small tomatoes, halved
1/4 cup Pesto Vinaigrette (recipe follows)
Salt and freshly ground black pepper


Cook beans, covered, in a small amount of boiling, salted water for 10 to 15 minutes or until crisp-tender.
Drain and rinse under cool water. Pat dry with paper towels.
In a large bowl toss green beans and tomatoes with Pesto Vinaigrette.
Add additional vinaigrette, if desired.
Season to taste with salt and pepper.

Pesto Vinaigrette

Yield: 1/4cup


½ cup fresh basil leaves
1/3 cup extra virgin olive oil
2 Tbsp. roasted pine nuts
2 Tbsp. grated Parmisan cheese
3 Tbsp. white vinegar
1/2 tsp. salt
1.2 tsp black pepper
2 garlic cloves


Place all ingredients in a food processor; process until smooth.
Refrigerate in an airtight container for up to 1 week