Find Your School

Found Near You

Our Blog: September 14, 2019

Introducing Our New Fall Menu

GettyImages-1073124360Our fall menu is heading your way in October! We are excited to feature new recipes including BBQ Beef Potato Skins, Chicken and Broccoli Potato Skins, Moroccan Chicken Stew, Pasta with Lentils and Spinach, and Ranchero Bean Tacos. We also will be introducing a new whole-grain Berry Animal Cracker that the kids are sure to love! 

Also new this fall we will be joining the international movement of Meatless Mondays! Going meatless once per week is not only good for your health, but it’s also good for our planet by limiting our carbon footprint and saving precious resources such as water and fossil fuel. 

If you would like to join the movement at home, try this lentil-based recipe! Lentils are low in calories, high in nutrition, and budget-friendly. If you need help getting your kids to eat lentils, check out this fun comic book to encourage your kiddos try these little but mighty legumes!


Vegetarian Shepherd’s Pie
Serves 8


2 C vegetable broth
1 tsp yeast extract (Marmite/Vegemite)
½ C dry lentils
¼ C pearl barley
1 large carrot, diced
½ onion, finely chopped
½ C walnuts, chopped
3 potatoes, chopped
1 tbsp butter
2 tbsp milk
1 tsp flour
½ tsp water
Salt and pepper to taste


  1. Preheat oven to 375 degrees F.
  2. In a large saucepan, over medium-low heat, combine 1 ¼ C broth, yeast, lentils and barley.Simmer for 30 min.
  3. In a medium saucepan, combine remaining ¾ C broth, carrot, onion and walnuts; cook until tender, about 15 min.
  4. Meanwhile, bring a large saucepan with salted water in it to a boil. Add potatoes and cook until tender but still firm, about 15 min. Drain and add milk and butter to the potatoes.Mash potatoes.
  5. Combine flour and water and stir into carrot mixture; simmer until thickened. Combine carrot mixture with lentil mixture and season with salt and pepper. Pour mixture into a 2 qt casserole dish.Spoon mashed potatoes over the lentil mixture.
  6. Bake in a preheated oven until lightly browned, about 20-30 min.

Recipe adapted from: