Excitement is stirring in the Burlington School District as the much-anticipated Student Choice meals hit the cafeteria trays this week! Back in February, students from elementary to high school had the opportunity to cast their votes for what they wanted to see on their menus in March. The results are in, and there’s a clear consensus across the district—smoothie bowls for breakfast and chicken enchiladas for lunch! The choices were diverse and delicious, but in a fun twist, every school landed on the same two winning selections.
Introducing new menu items isn’t as simple as whipping up a new dish at home. It takes careful planning, from sourcing the right ingredients to ensuring meals meet nutritional guidelines and fit within budget constraints. Thanks to the hard work of District Cook Gwen Gramm, who organized the district-wide vote, BSD students had the power to shape their own dining experience.
Let’s take a closer look at the star dishes of the week:
Lunchtime Fiesta – Monday March 24 - BSD students are in for a tasty treat with a lunch with bold flavors.
Chicken Enchiladas – A warm, cheesy, and flavorful dish packed with seasoned chicken and wrapped in a soft tortilla.
Street Corn – A fan-favorite side dish that’s sweet, savory, and just the right amount of smoky.
Mixed Fruit with Tajín – A refreshing mix of fruit with a zesty Tajín seasoning kick.
Mexican Rice – A perfectly seasoned, fluffy accompaniment to the meal.
Breakfast Boost – Tuesday March 25 - Rise and shine with a breakfast that’s both delicious and nutritious!
Smoothie Bowls – A thick, creamy blend of banana, strawberry, and pineapple, served up in a bowl and packed with energy to fuel the day. Topped with crunchy granola, shredded coconut, and dried fruit for added texture and flavor.
It’s not every day that students get to influence their cafeteria menus, and the enthusiasm around this initiative shows just how much they appreciate the opportunity. By including student voices in the decision-making process, BSD is making mealtime more exciting and giving students a sense of ownership over what they eat.
Bon appétit, BSD!