Gainesville Montessori – Wildflower Farm Montessori

Cultivating Bright Futures, Naturally

Spring Lunch Menu

We are excited to share with you our Spring Lunch Menu! It is full of garden fresh vegetables and fruits from our bountiful garden.

*Ingredients subject to change upon availability from local markets and gardens*

Spring 2024

Week OF APRIL 1ST/June 24th

  • Day 1. Veggie and Hummus Wrap w/ Chicken: Whole grain tortilla filled with hummus, sliced cucumbers, shredded carrots, bell peppers, lettuce, and chicken. Served w/ a side of seasonal fruit.
  • Day 2. Pork Mac and Cheese: Creamy macaroni made with a creamy cheese sauce and cubed pork. Served with steamed broccoli and seasonal fruit as side dishes.
  • Day 3. Brown Rice + Quinoa Rainbow Salad w/ Beef: Colorful salad featuring mixed greens, cherry tomatoes, shredded purple cabbage, grated carrots, avocado slices, beef, and a homemade lemon-tahini dressing. Served w/ a side of seasonal fruit.
  • Day 4. Peanut Butter and Banana Sandwich: Whole wheat bread spread with peanut butter and sliced bananas, served with carrot sticks and apple slices.
  • Day 5. Veggie Quesadilla: Whole grain tortilla filled with black beans, corn, diced tomatoes, and cheese, served with homemade salsa for dipping. Served w/ a side of seasonal fruit.

Spring 2024

Week OF APRIL 8TH/July 1st

  • Day 1. Chickpea + Chicken Salad Sandwich: Mashed chickpeas mixed with mayo, diced celery, chicken, and spices. Served on whole grain bread with lettuce and tomato. Served w/ a side of seasonal fruit.
  • Day 2. Cream Cheese Veggie Sushi Rolls: Nori sheets filled with sushi rice, cream cheese, avocado slices, cucumber sticks, and shredded carrots. Served w/ a side of seasonal fruit.
  • Day 3. Lentil + Pork + Vegetable Soup: Hearty soup made with lentils, carrots, celery, onions, and spinach, served with homemade bread. Served w/ a side of seasonal fruit.
  • Day 4. Beef + Quinoa Salad: Cooked quinoa mixed with diced cucumbers, cherry tomatoes, bell peppers, black beans, corn, seasoned beef, and a lime-cilantro dressing. Served w/ a side of seasonal fruit.
  • Day 5. Sweet Potato and Black Bean Burrito: Whole grain tortilla filled with roasted sweet potatoes, black beans, avocado slices, and homemade salsa. Served w/ a side of seasonal fruit.

Spring 2024

Week OF APRIL 15TH/july 8th

  • Day 1. Chicken + Rainbow Veggie Wraps: Whole grain wraps filled with hummus, shredded beets, grated carrots, cucumber slices, and spinach leaves. Served w/ a side of seasonal fruit.
  • Day 2. Sausage + Vegetable Pizza: Homemade whole wheat pizza crust topped with tomato sauce, cheese, sliced mushrooms, bell peppers, onions, olives, and beef sausage. Served w/ a side of seasonal fruit.
  • Day 3. Veggie Spring Rolls: Rice paper rolls filled with vermicelli noodles, lettuce, shredded carrots, cucumber sticks, and tofu strips. Served with peanut dipping sauce and a side of seasonal fruit.
  • Day 4. Chickpea and Veggie Stir Fry: Stir-fried chickpeas with broccoli florets, bell peppers, snap peas, and tofu, served over brown rice. Served w/ a side of seasonal fruit.
  • Day 5. Mexican Stuffed Bell Peppers w/ ground beef: Bell peppers stuffed with quinoa, black beans, corn, diced tomatoes, ground beef, and spices, topped with homemade salsa and avocado slices. Served w/ a side of seasonal fruit.

Spring 2024

Week OF APRIL 22ND/july 15th

  • Day 1. Veggie Burger: Veggie patty on a whole wheat bun with lettuce, tomato, and avocado, served with baked sweet potato fries. Served with seasonal fruit as a side.
  • Day 2. Chicken Caesar Salad: Crisp romaine lettuce tossed with Caesar dressing, homemade croutons, parmesan cheese, egg slices, and chicken. Served w/ a side of seasonal fruit.
  • Day 3. Pita Pockets: Whole wheat pita pockets filled with falafel balls, shredded lettuce, diced tomatoes, cucumber slices, and tahini sauce. Served w/ a side of seasonal fruit. 
  • Day 4. Veggie + Pork + Bean Chili: Hearty chili made with kidney beans, black beans, tomatoes, bell peppers, onions, and chili spices, served with homemade cornbread. Served w/ a side of seasonal fruit.
  • Day 5. Zucchini Pasta w/ Beef: Zucchini “pasta” tossed with sautéed bell peppers, cherry tomatoes, spinach, garlic, beef, and olive oil. Served w/ a side of seasonal fruit.

SPRING 2024

WEEK of APRIL 29TH/july 22nd

  • Day 1. Chicken + Rainbow Veggie Pinwheels: Whole wheat tortillas spread with cream cheese, then layered with shredded carrots, bell peppers, spinach leaves, and roasted chicken. Rolled up and sliced into pinwheels. Served with a side of seasonal fruit.
  • Day 2. Beef, Vegetables, and Lentil Sloppy Joes: Ground beef with lentil and vegetable mixture simmered in a tangy tomato sauce, served on whole wheat buns with pickles and sliced red onions. Served with a side of seasonal fruit.
  • Day 3. Mediterranean Turkey Buddha Bowl: Quinoa topped with roasted chickpeas, diced cucumbers, cherry tomatoes, olives, roasted red peppers, and a dollop of hummus. Served with a side of seasonal fruit.
  • Day 4. Veggie and Tofu Kebabs: Skewers loaded with marinated tofu cubes, cherry tomatoes, bell peppers, onions, and mushrooms, grilled to perfection.
  • Day 5. Caesar Wrap with Steak: Whole wheat wrap filled with romaine lettuce, Caesar dressing, croutons, parmesan cheese, and sliced marinated steak. Served with a side of seasonal fruit.

SPRING 2024

WEEK of may 6th/july 29th

  • Day 1. Rainbow Sushi Bowls w/ teriyaki salmon: Sushi rice topped with teriyaki marinated salmon, sliced avocado, shredded carrots, cucumber slices, pickled ginger, and nori strips, drizzled with soy sauce and sesame seeds. Served with a side of seasonal fruit.
  • Day 2. Chicken + Chickpea Salad Stuffed Avocados: Halved avocados filled with a mixture of cubed chicken, mashed chickpeas, diced tomatoes, red onions, cilantro, and lime juice. Served with a side of seasonal fruit.
  • Day 3. Veggie and Black Bean Quesadillas: Whole wheat tortillas stuffed with mashed black beans, corn, diced tomatoes, cheese, and grilled until crispy.
  • Day 4. Lentil and Vegetable Curry w/ Pork: Flavorful curry made with lentils, carrots, potatoes, cauliflower, pork cubed, and coconut milk, served over brown rice. Served with a side of seasonal fruit.
  • Day 5. Sweet Potato and Fried Tofu Buddha Bowl: Fried tofu, roasted sweet potatoes and chickpeas served with quinoa, steamed broccoli, and a creamy tahini dressing. Se/rved with a side of seasonal fruit.

SPRING 2024

Week of May 13th/augUST 5th

  • Day 1. Veggie and Tofu Fried Rice: Stir-fried brown rice with tofu, mixed vegetables, garlic, ginger, and soy sauce. Served with a side of bananas.
  • Day 2. BLT Sandwich: Whole grain bread filled with bacon, lettuce, tomato slices, and mayo. Served with a side of blueberries.
  • Day 3. Chicken Rainbow Veggie Spring Salad: Mixed greens topped with sliced strawberries, mandarin orange segments, shredded purple cabbage, sliced almonds, and a raspberry vinaigrette. Served with a side of oranges.
  • Day 4. Veggie and Black Bean Burrito Bowl: Brown rice topped with black beans, roasted bell peppers, corn, avocado slices, and salsa. Served with a side of strawberries.
  • Day 5. Beef Taco Salad: Crisp lettuce topped with seasoned beef, black beans, corn, diced tomatoes, avocado slices, crushed tortilla chips, and a tangy lime-cilantro dressing. Served with a side of cantaloupe.

SPRING 2024

WEek of may 20th/augUST 12th

  • Day 1. Rainbow Veggie Pizza w/ Sausage: Whole wheat pizza crust topped with marinara sauce, cheese, sliced bell peppers, cherry tomatoes, black olives, and fresh basil. Served with a side of honeydew.
  • Day 2. Chicken Caesar Salad Wrap: Whole wheat wrap filled with romaine lettuce, vegan  dressing, croutons, and cherry tomatoes. Served with a side of grapefruit.
  • Day 3. Rainbow Veggie Pasta Salad w/ Fish: Tri-color rotini pasta mixed with marinated fish, diced bell peppers, cherry tomatoes, black olives, shredded carrots, and Italian dressing. Served with a side of peaches.
  • Day 4. Veggie and Lentil Tacos w/ Seasoned Ground Beef: Soft corn tortillas filled with seasoned lentils, shredded lettuce, diced tomatoes, avocado slices, and salsa. Served with a side of green grapes.
  • Day 5. Sweet Potato and Black Bean Buddha Bowl: Roasted sweet potatoes and black beans served with quinoa, steamed kale, and a creamy tahini dressing. Served with a side of pomegranate.

SPRING 2024

WEEK of MAY 27TH/AUGUST 19TH

  • Day 1. Chickpea and Chicken Salad: Mashed chickpeas mixed with diced celery, red onion, vegan mayo, and Dijon mustard, served on whole wheat bread with lettuce and tomato. Served with a side of apples.
  • Day 2. Rainbow Veggie Sushi Rolls: Nori sheets filled with imitation crab, sushi rice, avocado slices, cucumber sticks, shredded carrots, and bell pepper strips. Served with a side of strawberries.
  • Day 3. Veggie and Lentil Soup: Hearty soup made with lentils, carrots, celery, onions, diced tomatoes, and leafy greens, served with whole grain bread or crackers. Served with a side of grapes.
  • Day 4. Mediterranean Falafel Bowl: Falafel balls served with tabbouleh salad, hummus, diced cucumbers, cherry tomatoes, and olives. Served with a side of seasonal fruit. Served with a side of mango.
  • Day 5. Veggie and Tofu Stir-Fry: Stir-fried tofu with a colorful mix of bell peppers, broccoli, snap peas, carrots, and mushrooms, served over brown rice or quinoa. Served with a side of seasonal fruit.

SPRING 2024

WEEK of JUNE 3RD/AUGUST 26TH

  • Day 1. Sausage Rainbow Veggie Pizza: Whole wheat pizza crust topped with marinara sauce, cheese, sliced bell peppers, cherry tomatoes, black olives, fresh basil, and pork sausage. Served with a side of seasonal fruit.
  • Day 2. Chicken Caesar Salad Wrap: Whole wheat wrap filled with romaine lettuce, vegan Caesar dressing, croutons, and cherry tomatoes. Served with a side of seasonal fruit.
  • Day 3. Rainbow Veggie Pasta Salad w/ baked fish: Tri-color rotini pasta mixed with diced bell peppers, cherry tomatoes, black olives, shredded carrots, and Italian Dressing. Served with a side of seasonal fruit.
  • Day 4. Veggie and Lentil Tacos: Soft corn tortillas filled with seasoned lentils, shredded lettuce, diced tomatoes, avocado slices, and salsa. Served with a side of seasonal fruit.
  • Day 5. Sweet Potato and Black Bean Buddha Bowl: Roasted sweet potatoes and black beans served with quinoa, steamed kale, and a creamy tahini dressing.

SPRING 2024

Week of JUNE 10TH/SEPTEMBER 2ND

  • Day 1. Grilled Cheese and Tomato Soup: Whole grain bread filled with melted cheese, served with a side of tomato soup for dipping. Served with a side of seasonal fruit.
  • Day 2. Chicken and Rainbow Veggie Quinoa Salad: Marinated chicken, cooked quinoa mixed with diced cucumbers, bell peppers, cherry tomatoes, black beans, corn, and a lime-cilantro dressing. Served with a side of seasonal fruit.
  • Day 3. Ground beef Sloppy Joes: Seasoned ground beef, lentil and vegetable mixture simmered in a tangy tomato sauce, served on whole wheat buns with pickles and shredded lettuce. Served with a side of seasonal fruit.
  • Day 4. Veggie and Hummus Plate: Assorted raw vegetables (carrots, cucumbers, bell peppers, cherry tomatoes) served with hummus for dipping. Served with a side of seasonal fruit.
  • Day 5. Mediterranean Veggie Wrap: Whole wheat wrap filled with hummus, sliced cucumbers, shredded carrots, bell pepper strips, cherry tomatoes, and Kalamata olives. Served with a side of seasonal fruit.

SPRING 2024

WEek of JUNE 17TH/SEPTEMBER 9TH

  • Day 1. Rainbow Veggie Sushi Bowls: Sushi rice topped with sliced avocado, shredded carrots, cucumber slices, pickled ginger, and sesame seeds, served with soy sauce. Served with a side of seasonal fruit.
  • Day 2. Chickpea Caesar Salad: Crisp romaine lettuce tossed with chickpeas, vegan Caesar dressing, parmesan cheese, and homemade croutons. Served with a side of seasonal fruit.
  • Day 3. Veggie and Black Bean Burritos: Whole wheat tortillas filled with black beans, brown rice, salsa, avocado slices, and shredded lettuce. Served with a side of seasonal fruit.
  • Day 4. Chicken, Vegetables, and Lentil Shepherd’s Pie: Lentil and vegetable mixture topped with mashed sweet potatoes, baked until golden and bubbly. Served with a side of seasonal fruit.
  • Day 5. Rainbow Veggie Spring Rolls: Rice paper rolls filled with vermicelli noodles, lettuce, shredded carrots, cucumber sticks, and tofu strips, served with peanut dipping sauce. Served with a side of seasonal fruit.