Chef Alex & Menu


SEPTEMBER 24th-28th
MILK SERVED WITH ALL SNACKS AND MEALS

MONDAY
Morning Snack: Craisin & Orange Bread Pudding
Lunch: Polish Sausage in Stewed Vegetables & Wheat Berries, Corn, Pineapple
Afternoon Snack: English Muffins with Sunbutter

TUESDAY
Morning Snack: Cinnamon-Raisin Bread with Apple Butter
Lunch: Miso Marinated Pork Loin, Vegetable Chow Mein, Broccoli, Papaya
Afternoon Snack: Animal Crackers

WEDNESDAY
Morning Snack: Cream of Wheat with Dried Mixed Dried Fruit
Lunch: Garlic-Lemon Chicken, Pita Bread, Hummus, Tomato, Cantaloupe
Afternoon Snack: Fresh Pears

THURSDAY
Morning Snack: Turkey Breakfast Sausage
Lunch: Penne Pasta with Smoked Salmon and Caper-Cream Sauce, Beets, Honeydew
Afternoon Snack: Zucchini Bread topped with Hemp Seeds

FRIDAY
Morning Snack: Scones with Dried Currants (Yes Nichole I’ll Save You One)
Lunch: Beef & Ricotta Lasagna, Roasted Sweet Potatoes, Red Grapes
Afternoon Snack: Watermelon Chunks


OCTOBER 1st-5th
MILK SERVED WITH ALL SNACKS AND MEALS

MONDAY
Morning Snack: Pork Sausage & Leek Strata
Lunch: Chicken Fried Rice, Corn, Fruit Salad
Afternoon Snack: Fresh Bananas

TUESDAY
Morning Snack: Cinnamon Sugar Donut Holes
Lunch: Smoked Turkey, Mashed Potatoes, Mixed Vegetables, Pears
Afternoon Snack: Trail Mix

WEDNESDAY
Morning Snack: Lemon Pound Bread with Cream Cheese Spread
Lunch: Meatballs in Marinara, Buttered Egg Noodles, Peas, Strawberries
Afternoon Snack: Cucumbers with Dill Yogurt

THURSDAY
Morning Snack: Shakshuka Eggs
Lunch: Surimi & Tomato Wrap with Romaine (Think Lobster Roll), Zucchini, Pineapple
Afternoon Snack: Fresh Apples

FRIDAY
Morning Snack: Belgian Waffles with Blueberry Compote
Lunch: Braised Beef, Potato Gnocchi, Wilted Spinach, Cantaloupe
Afternoon Snack: Cheddar Chunks with Oyster Crackers


Alex, Executive Chef

Hello,

My name is Alex Long. I am very proud to become a part of The Learning Gardens family. I am a graduate of Johnson & Wales University’s culinary program and am Servsafe certified. I have been in the culinary industry for over twenty years, most of which in New York City. Through the course of my professional travels, I have had the pleasure of cooking for the most high-end clientele. It is now my pleasure to be able to offer your child and mine delicious and nutritious meals at The Learning Gardens. Growing up as a picky eater and now having one of my own, I know firsthand the challenge of getting little ones to eat a diverse diet. It is my hope that I will be able to provide life adventures through food for your child by offering a myriad of different cuisines. Please know that I will take great care in any restrictions or allergies that your child has. Feel free to contact me to discuss your child’s particular needs or modifications.

“Investing in early childhood nutrition is a surefire strategy. The returns are incredibly high.”  Anne M. Mulcahy (C.E.O. of Xerox)

tlg.kitchen@gmail.com

P:  608-238-6700  x109