8 new menu items coming to K-12 schools this year

Students across the country will be enjoying a variety of new menu items as they return to classrooms this fall. From sandwiches to charcuterie, here are eight new menu items coming to breakfast and lunch menus this school year.

1. Breakfast Fiesta Nachos

Dallas Independent School District (Dallas ISD) students will be starting their school day this year with Breakfast Fiesta Nachos.

The menu item includes a bed of crispy whole grain tortilla chips topped with scrambled eggs, salsa verde, shredded cheddar and mozzarella cheese, garlic and onion powder and black pepper.

2. Veggie Avocado Melt

The new Veggie Avocado Melt being served at San Luis Coastal Unified School District in San Luis Obispo, California this school year features an array of local ingredients, including avocados that stay on the tree longer than normal before being harvested.

“This kicks up the fat and oil content and provides a super creamy and smooth, almost buttery avocado for these delicious melts,” says Food Service Director Erin Primer.

Along with avocados, the menu item includes roasted peppers, zucchini, spinach and mushrooms on a local wheat ciabatta roll with garlic aioli and melted provolone cheese.

“We are always looking for plant-forward/meatless dishes that taste really great,” adds Primer.  “We've done melts with meats in the past and we've done grilled cheese, but this entree takes it to a whole new level of flavor!”

3. Florence 1 Chef Salad

The Chartwells K12 team at Florence 1 Schools in Florence, South Carolina is introducing a new salad option this school year.

Served at all grade levels, the Florence 1 Chef Salad includes a romaine salad blend, turkey, ham, cucumbers, cherry tomatoes, croutons, a hard-boiled egg, and shredded cheese. Students also have the option of topping their salad off with ranch dressing.

The Florence 1 Chef Salad is being served at Florence 1 Schools this school year. | Photo courtesy of Chartwells K12

4. Turkey Kielbasa

Students at Lee’s Summit R-7 in Lee’s Summit, Missouri will get to enjoy turkey kielbasa as a lunch option this school year.

The menu item is intended to be an alternative to hot dogs and is served on a bun. Students will be able to customize the dish using ingredients from the nutrition team’s garden bar which include pickle relish, sauerkraut, coleslaw topping, mustard and ketchup.

5. Street Corn Chowder with Cheesy Breadsticks

As part of its limited time offer (LTO) line up this year, Aramark Student Nutrition will be offering a Street Corn Chowder with Cheesy Breadsticks during the spring semester.

The menu item includes roasted sweet corn, potatoes, pinto beans, cheddar cheese, fresh cilantro, cumin, and garlic.

6. CharCUTErie Box

Dallas ISD students also have a new grab-and-go option this school year. The CharCUTErie Box features a mix of sliced cold deli turkey and pepperoni, crispy pita chips, cheddar cheese cubes and fresh cucumber slices.

7. Pork Pozole with Native American-Inspired Fry Bread

After noticing that many of their students enjoyed stews, the Chartwells K12 team at Page Unified School District, in Page, Arizona came up with a Pork Pozole recipe that will be served on lunch menus this school year.

The soup features shredded pork, corn, green onions, shredded cabbage, and red radish. The dish is also paired with fry bread, a type of flat dough bread that many of the Native American students in the district enjoy at home.

Pork Pozole with Fry Bread is a new menu item at Page Unified School District this year. | Photo courtesy of Chartwells K12

8. Mini Mozzarella Bites

Elementary students at Lee’s Summit R-7, love bite sized entrees, says Food Service Director Lori Danella. So, this year, mini mozzarella bites with marinara sauce will be on the menu.

“We did a taste testing last spring, over 95% of our students wanted to see them on the menu and would pick them as the entree for the day,” says Danella. “Mozzarella sticks are a popular item at restaurants in our area, and these are the same, just in bite-size.”