Hot Lunch Menu
The Hot Lunch Program at Oak Grove School is inspired by our founder, J. Krishnamurti, and makes space for us to awaken intelligence by preparing our meals with the principles of compassion. The intention of this plant-based lunch program is to use high quality, organic, and non-GMO local produce and ingredients to create nutrient-rich, balanced meals that strengthen our personal relationship with food and surroundings.
Please note that the Hot Lunch menu is posted monthly but is subject to change. Fresh fruit and a salad bar are available daily in the servery.
1st and 2nd grade receive the same main dish, along with a selection of fresh fruit and vegetables.
October
| Week of | MONDAY | TUESDAY | THURSDAY | FRIDAY |
|---|---|---|---|---|
| 1st | 1 – Savory Lentil Loaf with Creamy Mashed Potatoes | 2 – Pasta Tossed with Fresh Spinach in a Creamy Florentine Sauce | ||
| 5th | 5 – Warmly Spiced Cauliflower and Potatoes with Homemade Pita | 6 – Oven-Baked Red Enchiladas | 8 – Colorful Taco Bowls with Fresh Toppings, and Homemade Guacamole | 9 – Annual Fundraising Tea |
| 12th | No School | 13 – Savory Baked Sushi-Inspired Rice with Garlic Edamame | 15 – Oven-Baked Potatoes with Fresh Toppings and Homemade Broccoli-Cheddar Sauce | 16 – Tender Beans Tossed with Fresh Basil Pesto and Homemade Dinner Rolls |
| 19th | 19 – House-Made Black Bean Burgers with Fresh, Crunchy Coleslaw | 20 – Crisp Herb-Filled Falafel with Fresh Seasonal Accompaniments | 22 – A Culinary Journey inspired by The Flavors And Food Traditions Of The Polynesian Islands | 23 – Pasta With A Hearty, Slow-Simmered Lentil and Tomato Bolognese |
| 26th | 26 – Fresh Tomato, Mozzarella and Basil Layered on House-Baked Bread | 27 – Fragrant Yellow Curry with Seasonal Vegetables and Steamed White Rice | 28 – A Warm, Savory Bake Inspired by Classic French Onion Flavors | 29 – French Onion Beans with Crusty Bread |
| 30th | 30 – House-Made Cheese or Garden Vegetable Pizza |
November
| Week of | MONDAY | TUESDAY | THURSDAY | FRIDAY |
|---|---|---|---|---|
| 2nd | 2 – Teriyaki-Glazed Tofu with Steamed White Rice and Seasonal Vegetables | 3 – Farm-Fresh Buddha Bowl with Roasted Seasonal Vegetables, Whole Grains, and House-Made Dressing | Tuscan White Beans with Garlic, Tomatoes, Fresh Herbs, and Homemade Whole-Grain Dinner Rolls | Vegetable and Bean Enchiladas with House-Made Sauce and Fresh Seasonal Garnishes (Subject to change based on the following day’s Open House menu) |
| 9th | 9 – No School | 10 – Artisan Grilled Cheese with Fresh Tomato Basil Soup | 12 – Asian-Inspired Noodle Bowl with Marinated Tofu, Crisp Seasonal Vegetables, and Sesame-Ginger Sauce | 13 – Traditional Mujadara with Lentils, Caramelized Onions, and Steamed White Rice |
| 16th | 16 – Basil Pesto Pasta with Oven-Roasted Tomatoes and Fresh Herbs | 17 – Nourishing Ramen Bowl with Marinated Tofu, Seasonal Vegetables, Mushrooms, and Savory Broth | 19 – Hearty Lentil and Seasonal Vegetable Shepherd’s Pie with Creamy Mashed Potatoes | 20 – Plant-Based Fajita Burritos with Sautéed Peppers, Onions, Seasoned Beans, Rice, and Fresh Salsa |
| 23rd | Thanksgiving Break | |||
| 30th | 30 – Crispy Potato Tacos with Warm Corn Tortillas, Fresh Cabbage Slaw, House-Made Salsa, and Cilantro-Lime Crema |
- The hot lunch menu is posted monthly but subject to change.
