Shrimp Meatballs and Vegetable Noodles

by: Haoxuan Hu (kindergarten), Ms. Phillips (ELL teacher)

This bowl of noodle ingredients is simple and easy to cook. There are beef, shrimp, vegetables. It is nutritious and suitable for family eating.

Source: great-grandmother


Beef Ball
Chinese Cabbage

Recipe Steps

  1. Cut shrimp, beef balls and vegetables.
  2. Boiling water to cook noodles.
  3. Cook the noodles and put them in a bowl.
  4. Freshly boil a pot of hot water, then put beef ball, shrimp, Chinese cabbage.
  5. Add salt, pepper, soy sauce to make the soup fit your taste.
  6. Finally, pour the cooked soup on the noodles.

Roasted Butternut Squash Quinoa Salad

by: Mrs. Tartaglino-Fahey (Fourth Grade)

This is a newer recipe for our family. We started making it about 4 years ago to take to Ossipee Lake in New Hampshire (we have a home nearby) for a delicious and portable lunch! Since then, it’s become the requested dish for family and friend barbecues! It’s gluten free, yet has lots of protein! We’ve created numerous variations…be creative!  

Source: This is sort of an assimilation of a number of recipes…there are few occasions where we follow a recipe at ‘face value!’


6 c butternut squash (1 med butternut squash), peeled/ cut in 1 inch cubes
1 Tbsp olive oil
1/2 tsp salt and 1/2 tsp black pepper
1 tsp dried rosemary
1 cup uncooked quinoa
1/2 cup red onion, finely chopped
2 cups baby kale or spinach, chopped
1/2 cup dried cranberries
1/2 cup chopped pecans
1 cup goat cheese

Balsamic Vinaigrette-whisk ingredients
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tsp. honey
2 tsp. Dijon mustard
1 clove garlic , minced
salt and pepper, to taste

Recipe Steps

  1. Preheat oven to 400 F or grill.
  2. In a large bowl, toss the butternut squash with olive oil and season with salt, freshly ground pepper, and rosemary. Spread butternut squash in a single layer on a foil-lined baking sheet. Roast for 20 minutes or until squash is tender and lightly browned.
  3. While the butternut squash is roasting, rinse quinoa and place in a medium pan with 2 cups water. Bring to a boil, reduce to a simmer and cook partially covered until liquid is absorbed – about 16-18 minutes. Allow to cool 1 hour.
  4. To assemble the salad, combine the roasted butternut squash, cooked quinoa, chopped red onion, chopped kale or spinach, cranberries, chopped pecans and goat cheese in a large bowl. Add the balsamic vinaigrette and mix until combined. Season with salt and pepper, to taste. Serve warm or cold.

Macaroni Salad

by: Miss Sampieri (1st grade teacher)

Every year growing up, my family would have a backyard party at the end of summer. This macaroni salad was always a staple and the first food to go. This recipe was written down for me once I was old enough to make it on my own, which is why the seasonings don’t have exact measurements. It’s a fun way to learn what a dish needs in order to taste amazing! 

Source: Family recipe


1 box (lb) elbow pasta (or similar)
1 carrot, peeled and grated
1/2 small white onion, diced
1 cucumber, peeled and chopped
1 can pitted and sliced black olives
1 cup mayonnaise
3 tablespoons white vinegar
2 teaspoons lemon juice
2 teaspoons sugar
garlic powder (to taste)
onion powder (to taste)
black pepper (to taste)
salt (to taste)

Recipe Steps

  1. Cook pasta al dente according to box instructions. Drain and rinse with cold water. Return to the pot and fill with COLD water; add salt and stir. Cover loosely and let sit 30-45 minutes. (This will keep the salad from drying out.)
  2. Into a large bowl, add grated carrot and diced onion.
  3. Add white vinegar and lemon juice. Stir, then let sit for 3-5 minutes.
  4. Stir in sugar and mayonnaise, then add 3-4 shakes of garlic powder, 2-3 shakes of onion powder, and 4-5 cracks of black pepper.
  5. Drain pasta and add to the bowl, mixing well. Adjust seasonings to taste (At this point, I usually add more garlic powder and black pepper.)
  6. Sprinkle chopped cucumber to the top of the bowl and salt; let sit for 2 minutes before mixing in.
  7. Drain and add sliced olives, mixing well.
  8. Taste and adjust seasonings if needed (again, I usually am adding more garlic powder and black pepper).
  9. Cover and refrigerate 2+ hours before serving (or overnight). This truly gets better as it marinates!
  10. Stir well before serving and enjoy!!