Recipes

The Wild Blueberry Lemon Corn Square is a vibrant breakfast treat that blends the tartness of wild blueberries and fresh lemon with the hearty sweetness of cornmeal. Its golden, moist texture offers a satisfying bite, while bursts of berry and citrus add a refreshing zing. It’s a bright and wholesome start to the day.

Sauteed mushrooms, chickpeas, whole-grain rich pasta meld together in a rich, creamy sauce.

This popular Mexican stew simmers together flavorful red chili sauce and tender beef for a warm, hearty dish. Serve with Spanish rice and tortilla chips.

Korean Grilled Chicken combines ginger, brown sugar, applesauce, garlic, soy sauce and sesame seeds into a flavorful Korean sauce. Serve this marinated chicken dish with rice and vegetables for a wonderful meal.

This popular Indian dish is the perfect combination of garbanzo beans, tomatoes and warm spices. Served over rice, or with a side of flat bread, this is a healthy, flavorful combination!

Packed with sweetpotatoes, two kinds of beans and the best seasonings, these enchiladas are a flavorful, colorful vegetarian option.

Mushroom shakshuka is a hearty twist on the classic Middle Eastern dish, featuring savory mushrooms simmered in a rich, spiced tomato sauce. Eggs nestled in the sauce, adding a creamy texture that complements the earthy mushrooms and bold seasonings.

Mushroom fried rice is a savory, comforting dish made with tender, sautéed mushrooms and rice stir-fried with vegetables and a touch of low-sodium soy sauce

Mushroom chili is a hearty, plant-based twist on the classic chili, packed with savory mushrooms, beans, and a rich, spicy tomato base. Its bold flavors are complemented by a perfect blend of spices, making it a comforting and satisfying dish for any chili lover. The longer this sits – the better it is.

Fresh vegetables that include, carrots, zucchini, red cabbage and bok choy are combined with cilantro, basil, mint and ginger then wrapped in rice paper. These spring rolls are a great way to add color and creativity to your menu.

This classic soup comes from Donna Miner, Kitchen Manager at Chicopee High, who says it is enormously popular with the students. In her original recipe she used pack-aged cream base, which contains unhealthy trans fat. So, for this version we used a tasty substitute of light cream, with a thickener of butter and flour. The result tastes rich, but doesn’t contain much fat per serving. In the words of Chicopee Food Service Director Joanne Lennon, “ If you are going to have a cream soup, it might as well be the real thing and satisfy!”

This stir-fry is loaded with fresh carrots, onions, broccoli and pork. A sweet sauce made of soy sauce, ginger, garlic and pepper is poured over top of this stir-fry to create a delectable dish!