Sunday, August 27, 2017

Southside Featured on Cook's Corner

Southside Middle School presented a mouth watering display of spinach stuffed chicken, garlic whole grain noodles and a colorful display of fresh vegetable salad on WMUR's Cook's Corner on Monday, August 21. Cat Levesque (pictured), chef, and Helen Guilmette, Food Service Manager, demonstrated how to prepare this delicious meal served to the students at Southside. Jim Connors, Director of School Food Services, and Jennifer Gillis (pictured here), Principal, came along to help behind the scenes. If you missed this showing, please click  on the link below. Nice job ,Team Southside!

Saturday, August 12, 2017


A sweet and tangy combination of protein-filled beans and flavorful veggies. This salad tastes better when left refrigerated overnight or longer but can be eaten immediately.

2 cups shelled edamame (green soybeans)
2 cups cooked chickpeas, low or no sodium
1/3 cup minced red onion
1/3 cup minced red bell pepper
1/3 cup minced carrot
1/4 cup sunflower seeds
1/4 cup dried cranberries
10 halved grape tomatoes
1/4 cup olive oil
1/3 cup honey
1/3 cup apple cider vinegar
2 tablespoons mayonnaise, olive oil or reduced fat
1/4 teaspoon celery seed, or more to taste
1/8 teaspoon cayenne pepper, or more to taste
Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, tomatoes, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

Serving: 1/2 cup = Calories: 142, Sodium: 70 mg, Saturated Fat: 1 g; Added Sugar: 1g; Dietary Fiber: 3g; Carbohydrate: 11g