LUNCH MENU: June 9 & 10, 2015 Montessori Academy of London

Wednesday, June 3, 2015

We are so excited for The Beet Cafe to be delivering the pilot of it's new Hot Lunch Program to The Montessori Academy of London next week.

This is the Menu and a list of ingredients for each day so that parents, teachers and students can see what we have in store or you! 


June 9, 2015

Whole wheat spaghetti with tomato sauce

Garlic toast with cheese

Tossed salad with raspberry vinaigrette

House made canned pears

June 10, 2015

Roasted chicken legs with BBQ sauce

Asparagus frittata

Spelt salad

Heeman’s strawberry & fresh fruit kabobs


Roasted Tomato Sauce

1/4 cup olive oil

6 large tomatoes

1/8 cup olive oil

1 small onion, diced

1/2 cup fresh herbs, (parsley, basil, oregano, and thyme or any combination of)

4 cloves garlic, minced

Salt and Pepper to Taste

Tossed Salad

Makes 1 serving (1 serving = 1 cup or 250 ml)

6 Romaine lettuce leaves, torn into bite-sized pieces

1/2 tomato, chopped

1/4 cucumber, sliced

1 green onion, chopped

Raspberry Vinaigrette

3 tbsp nice olive oil

1 tbsp raspberry balsmic vinegar

squeeze lemon

salt and pepper to taste

Garlic Toast with Cheese

whole wheat bread (no egg)

shredded cheddar cheese

Canned Pears 

(makes 3 1L jars)

5-6 lbs Bartlett pears

2 cups sugar

2 quarts water

2 star anise

4 cardamom pods

1 stick cinnamon

Chicken Legs with BBQ Sauce

1/2 med onion, diced

2 cloves garlic

1 cup ketchup

1/3 cup cider vinegar

1/3 cup honey or maple syrup

4-5 dashes worcestershire sauce

1/4 - 1/2 cup water or vegetable stock

salt and pepper to taste.

Asparagus Frittata 

1 tablespoon butter

3 tablespoons olive oil

1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces

6 eggs

1 tablespoon water

1 teaspoon chopped fresh thyme

3 tablespoons freshly grated Parmesan cheese

1/2 cup shredded mozzarella cheese

salt and pepper to taste

Spelt Salad

 Salad Ingredients:

1 cup dry speltberries (or wheatberries)

1 medium carrot, peeled & diced

1 English cucumber, diced

1 cup blueberries

2 cups/500 ml cooked black beans

Dressing Ingredients:

2 tbsp extra virgin olive oil

5 tbsp minced cilantro (1 cup whole Cilantro, with large stems removed)

1 tbsp balsamic vinegar

3 tbsp fresh lime juice

2 large garlic cloves, minced

1 tsp ground cumin, or to taste

salt and pepper to taste

Heeman's Strawberry and Fresh Fruit Skewers

Nothing added, just fresh, local strawberries and other fresh fruits - on a stick of course! 



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