Grab-and-go lunches in lined cardboard containers like these tomatillo chicken enchiladas with beans have been the new look of a district that once went all-in on high-touch salad bars.
The district has always offered a big vegetarian/vegan menu, but when they do serve protein, it’s most often this local, organic brand, Mary’s. “I met Mary years ago,” Hull says. Seared on high heat with onions, the chicken thighs stay juicy in menu items like the enchiladas, chicken tacos, quesadillas and nachos.
Nachos to-go hack
Speaking of nachos: When you’re unable to serve on a plate or tray, putting the chips on top for grab and go helps reduce the sogginess factor, Hull advises.
Portable lunch storage lockers
Finding a good system for taking lunches into classrooms has been key. “With the in-class eating, we’ve become the Uber Eats of Marin Country Day School,” Hull says.
One of the bright spots of winter, a citrus salad like this, with simple ingredients (whichever citrus and greens you get your hands on, plus a zippy vinaigrette thin-sliced onions) is attainable in any climate.
More often than not, you’ll hear Hull advocating keeping veggies simple. Here are radishes and cucumbers, ready to go.
Another to-go combination that’s so simple, yet so timeless.
This dish has been a favorite at the school for years. Comfort during this time can’t be underestimated.
Chicken with rice
Another way to use those versatile chicken thighs.
Cucumbers and onion
Making pickles is another way to add some oomph to so many menu items.
Plant-forward eating has been a constant, even as salads are grab and go rather than build your own.