Chartwells Serves Up A 'Simply Good' Side At Middle Gate
Chartwells School Dining Services resident dietitian Jill Patterson and chef Alfonzo DeMasi were ready on Thursday, December 10, to serve up a special side of jicama kale slaw to students at Middle Gate as part of Chartwells’ Simply Good program.
The first group of students in the cafeteria for the day were kindergarteners. After the children were seated, Ms Patterson and Mr DeMasi walked between tables offering the slaw in cups for students.
“It’s good,”said Connor Egan between bites.
Other students described the slaw as sweet and crunchy.
“It’s good, because it’s a salad,” said Ryan Mozelak, smiling.
Ms Patterson said the slaw option part of the rollout for Chartwells’ Simply Good program, which she said is designed to connect classrooms, school cafeterias, students homes, and the community with nutritional education.
Each month, Ms Patterson said, Chartwells will offer something different at a Newtown school for a day. Middle Gate was the first school that had a Simply Good food option available to students. Nutritional news will also be shared with teachers and in letters to parents through school PTAs.
As a community program, Ms Patterson said a January 12 tour of ShopRite of Southbury, within Southbury Green at 775 Main Street, has been set for 11 am. Community members are encouraged to attend for a tour of the facility. A talk will also be offered during the event to highlight how to plan and shop for healthy meals, according to Ms Patterson.
Ms Patterson also shared the recipe for the jimaca kale slaw that was offered to Middle Gate students.
Jimaca Kale Slaw
1 to 1¼ tsp sesame seeds
¼ C kale leaves, sliced thin
¼ C jicama, julienne-sliced
1 to 1¼ tsp fresh lemon juice
1/8 tsp black pepper
2 tbsp mandarin orange sections, canned, drained
1 to 1¼ tsp canola oil
1/8 tsp salt
Place sesame seeds in a skillet and toast seeds over medium heat until seeds are dark brown, stirring often.
Set aside and let cool.
Wash kale leaves and slice thin. Place in bowl and set aside.
Peel and slice jicama. Add to bowl and mix in all other remaining ingredients.
Sprinkle with sesame seeds as garnish.