PS 29 John M. Harrigan School | 425 Henry St | Brooklyn, NY 11201 | (718) 330-9277800-123-456


Nutrition! focuses on promoting healthy eating, improving the nutrition and quality of food in the cafeteria and in school-wide events, incorporate cooking in the classroom and also helps organize and promote Harvest Week.

Healthy Snack List

PS 29 Healthy Snack Suggestions

Garden to Cafe Event Recipes Fall 2015

From PS 29 parent and Chef Chris DeLuna.  All the kids absolutely LOVED these!


Makes 30, 2 oz meatballs

2 ½ lbs ground grass fed beef

1 whole egg

½ cup whole organic milk

1 clove garlic, finely minced

¼ cup parmesan cheese, grated

½ cup bread crumbs

1 Tbsp parsley, finely chopped

1 Tbsp basil, finely chopped

1tsp salt

freshly ground pepper to tsate

Combine bread and milk in a small bowl and set aside. Breadcrumbs will become soggy.

Whisk eggs in large bowl until blended. Whisk in garlic, parmesan, parsley, basil and salt and pepper.

Combine egg mixture and grass fed ground beef and mix well with hands.

Add milk/breadcrumb mixture and garlic, mix until everything is incorporated but do not overwork meat. Think: pinching meat between fingers rather than kneading it.

Roll into 1 ½ inch balls.

Place on cookie sheet and 350 degrees for 20 minutes; meatballs are cooked through when the outsides are browned, and when they register 165°F in the middle on an instant read thermometer.

Drain fat and simmer in tomato sauce for 40 minutes.

Serve and enjoy with parmesan cheese and parsley.

According to

  • Storing leftover meatballs: Store leftover meatballs, either on their own or in a sauce, in a covered container in the refrigerator for up to 1 week. Reheat over low heat in a saucepan or in the microwave.
  • Make-ahead meatballs: Meatballs can be shaped and kept refrigerated up to a day ahead. Arrange them in a casserole dish or on a baking sheet, but don’t squish together. Cover and refrigerate for up to 1 day.
  • Freezing uncooked meatballs: Prepare the meatballs through the shaping step. Arrange them spaced slightly apart on a parchment-lined baking sheet and freeze until solid. Transfer the meatballs to a freezer container or freezer bag, and freeze for up to 1 month. (Meatballs can be frozen for longer, but tend to develop freezer burn.) Thaw meatballs in the refrigerator overnight before cooking.
  • Freezing cooked meatballs: Let the cooked meatballs cool completely, then transfer to a freezer container or bag. Freeze for up to 2 months. Frozen meatballs can be thawed overnight or reheated directly from the freezer. Reheat meatballs in a simmering sauce for 10 to 15 minutes or in a warm oven for 10 to 15 minutes.

Garden to Cafe Event Recipes 2014

Balsamic Thyme Vinaigrette
1/2 cup balsamic vinegar
2 cup olive oil
3 tbsp honey
2 tbsp Dijon mustard
2 tbsp cold water
2 tbsp thyme (fresh or dried)
1/4 vidalia onion (fine dice)

1.  Peel and dice the onion.  Saute the onion in a pan with 1/4 cup of the oil over medium heat, for a minute or two.  Do not brown the onion.  Remove the onion and oil from the pan and set aside.
2.  In a bowl place vinegar, mustard, honey, onion and water.  Whisk all these ingredients together.
3.  Slowly whisk in the oil.
4.  Add thyme.
5.  Taste and season.

Cinnamon Apple Cider Vinaigrette
1/2 cup apple cider vinaigrette
3 tbsp honey
2 tbsp Dijon mustard
1 tsp cinnamon
2 tbsp cold water
2 cups olive oil

1.  In a bowl place vinegar, honey, mustard and water and whisk together.
2.  Slowly whisk in the oil.
3.  Add cinnamon
4.  Taste and season.