• Brearley
Middle School

Dining Services

The goal of Brearley’s food service has always been to provide a variety of wholesome, nutritious and homemade foods. We serve numerous daily choices and incorporate organic and locally produced foods in our offerings. We strive to please and excite the taste buds of our diverse community. We view our responsibility as educators to develop a respect for food and its role in the environment. Our passion for the culinary arts and dedication to the Brearley family inspire us to do our part in educating palates and minds and advancing food awareness. We invite you to explore our dining services page, and we all look forward to another delicious school year!

Bon Appétit!

List of 4 items.

  • Available Daily

    SELF-SERVICE SALAD BAR

    Organic Mixed Greens with a choice of at least five different homemade dressings 
    A specialty salad or sandwich
    Fresh raw and steamed seasonal vegetables
    Organic Tofu
    Antibiotic-Free Chicken
    Assorted Legumes
    Organic Hard-Boiled Eggs
    Homemade Organic Egg Salad
    Homemade Low-Mercury Tuna Salad and/or Chicken Salad
    Assorted Cheeses
    Assorted Lean/Nitrite-Free deli meats

    ORGANIC YOGURT AND FRUIT BAR

    Freshly Sliced Seasonal Fruit
    Whole Fruit
    Organic Low-Fat Stonyfield Yogurt
    Low-Fat Cottage Cheese
    Homemade Whole Grain Granola
    Raisins and Dried Cranberries
    Sunflower Butter 
    Assorted Jellies — All Natural, containing no High Fructose Corn Syrup
    Organic and Conventional Butter and Cream Cheese

    BEVERAGES

    Hormone-Free Skim & 1% Milk
    Organic Soy Milk
    Filtered Water 
    Natural Light Fruit Juices

    ASSORTED FRESH BREAD, ROLLS, AND BAGELS

    A daily assortment, including whole wheat, multigrain and rye items
  • Kitchen Notes & Recipes

    SPINACH HUMMUS


    Tools and Equipment:
    Measuring Cups and Spoons
    Colander
    Food Processor
    Yield 5 Servings
    Ingredients 
    2-15.5 oz. cans Chickpeas, drained and rinsed
    6 oz. bag of Baby Spinach
    ¼ cup Tahini
    ¼ cup Fresh Lemon Juice
    2 tbsp. Olive Oil
    1 clove Garlic, minced
    ¼ cup Water
    Salt to taste
     
    Directions 
    Place all of the ingredients in a food processor and blend until smooth.
    Add salt to taste.
    Serve with whole grain pita chips or raw vegetables
     

    RAW ASPARAGUS PESTO


    Tools and Equipment:
    Knife
    Cutting Board
    Measuring Cups and Spoons
    Blender or Food Processor
     
    Yield 5 Servings
    Ingredients 
    1 small to medium clove Garlic
    1 ½ cups Fresh Asparagus, trimmed stems and cut into 1-inch pieces
    13 cup Extra-Virgin Olive Oil
    ¼ cup Sunflower Seeds, toasted
    1 tbsp. Fresh Oregano, packed
    ¼ tsp. Salt
    18 tsp. Freshly Ground Black Pepper
     
    Directions 
    Chop the garlic in a food processor.
    Add the asparagus to the processor with olive oil, sunflower seeds, oregano, salt, and pepper.
    Purée to a thick consistency.
    Serve with whole wheat crackers or fresh cut veggies as a dip.
    Tip: Try as a sandwich spread or toss with pasta.
     
     

    HYDRATION STATION


    CITRUS AND ROSEMARY WATER

    Ingredients 
    2 Oranges, sliced
    2 Grapefruits, sliced
    2 Lemons, sliced
    2 Limes, sliced
    1 Bunch of Fresh Rosemary
    2 cups Orange Juice Concentrate
    3 cups Lemonade Concentrate
    Directions 
    Place all sliced fruit in an 18 qt. pail.
    Add 4 gallons of chilled water and mix well.
    Stir rosemary in 4 cups of boiling water for 3 minutes (any longer and rosemary will turn brown and bitter) and add to mixture.

    WHITE GRAPE WATER

    Ingredients 
    2 32 ounce Bottles of White Grape Juice
    4 gallons Chilled Water
    Directions 
    Mix and garnish with frozen white grapes.



    ROOT VEGETABLE MASH & PARMESAN BRUSSELS SPROUTS


    ROOT VEGETABLE MASH

    Yield 6–7 servings
    Ingredients 
    1lb. Turnips, peeled and diced into 1/2 inch pieces
    1lb. Sweet Potatoes, peeled and diced into 1/2 inch pieces
    1lb. Yukon Gold Potatoes, peeled and diced into 1/2 inch pieces
    3 tbsp. Butter
    ¾ cup Skim Milk
    Salt and Pepper to taste
    Directions 
    Place turnips, sweet potatoes, and yukon gold potatoes in a pot and
    cover with cold water.
    Bring to a boil. Reduce heat; cover the pot and simmer until all
    turnips and potatoes are fork tender.
    Drain well.
    Return to the pot and coarsely mash with a potato masher or hand mixer.
    While mashing, add butter. Then add milk a little at a time.
    Season to taste.

    PARMESAN BRUSSELS SPROUTS

    Yield 5–6 servings
    Ingredients 
    1lb. Brussels Sprouts, washed and cut in half
    1 Small Onion, peeled and diced
    1 tsp. Garlic, minced
    2 tbsp. Extra Virgin Olive Oil
    1 tbsp. Lemon Juice
    1/2 cup Parmesan Cheese
    1/2 cup Whole Wheat Bread Crumbs
    2 tbsp. Parsley, chopped
    Salt and Pepper to taste
    Directions 
    Blanch Brussels sprouts in boiling water, drain and reserve.
    Heat olive oil in a large non-stick pan over medium heat.
    Add onions and saute for about 5 minutes.
    Add garlic and Brussels sprouts and saute until Brussels sprouts are tender.
    Add lemon juice, parmesan cheese and bread crumbs, saute for another minute.
    Add salt and pepper to taste.

     

    WHITE SWEET POTATO SPREAD


    Ingredients 
    2 lbs. White Sweet Potatoes (sourced locally)
    2 tbsp. Fresh Lemon Juice
    1 tsp. Finely Grated Lemon Zest
    6 tbsp. Olive Oil
    1 tsp. Ground Cumin
    ¼ cup Fresh Cilantro, chopped
    Salt and Pepper to taste

    Directions 
    Peel and cut Local White Sweet Potatoes into medium size pieces.
    Bring to a boil. Drain and cool.
    In a food processor add sweet potatoes, lemon juice, lemon zest, olive oil, cumin, cilantro, salt and pepper to taste.
    Pulse until smooth.
    Serve with whole grain pita bread or flat bread.
     
     

    CARROT GINGER DRESSING


    Yield 5 servings
    Ingredients 
    1¼ cups Canola Oil
    ¾ cup Rice Wine Vinegar
    1⁄3 cup Tamari Sauce or Soy Sauce
    1 cup Diced Carrots 
    1⁄3 cup Diced Onion 
    1 clove Garlic, minced
    1 tsp. Fresh Ginger, minced
    Sesame Oil to taste if desired

    Directions 
    Combine all ingredients in a blender and process until smooth.
    Serve as a dip with any of your favorite fresh crudités.  Great on greens and tofu as well.
     



    SWEET POTATO, BANANA AND PINEAPPLE SMOOTHIE


    Yield 4–5 servings
    Ingredients 
    1 15.5 oz. can Sweet Potatoes
    1 cup Organic Vanilla Yogurt
    1 Banana (frozen)
    1 cup Pineapple in Natural Juice
    4 oz. Pineapple Juice
    2 tbsp. Honey

    Directions
     
    Add sweet potatoes, yogurt, banana, pineapple, pineapple juice and honey into blender. 
    Blend until smooth.
    Pour over ice and enjoy.
     



    HOMEMADE CHICKEN TENDERS


    Yield 4 servings
    Ingredients 
    2 ½ lbs. All-Natural White Meat Chicken Tenders
    ½ quart Organic Plain Yogurt
    2 large Organic Eggs
    1 tbsp. Dijon Mustard
    1 tbsp. Garlic, minced
    1 ½ cups dry course Whole Wheat Bread Crumbs or Toasted Panko Breadcrumbs*
    1 tbsp. Italian Seasoning or Dry Oregano
    ¾ cup finely grated Parmesan Cheese
    Salt & Pepper to taste
    Non-stick Cooking Spray
    * We recommend a 50/50 mixture of the breadcrumbs

    Directions
     
    In a mixing bowl combine yogurt, eggs, mustard, garlic, and salt & pepper.
    Pour yogurt mixture over chicken and marinate for 30 to 60 minutes in a refrigerator.
    In another bowl mix the breadcrumbs, Italian seasoning and Parmesan cheese.
    Remove marinated chicken from the refrigerator.
    Place breadcrumb mixture in a hotel pan.
    Remove excess yogurt from the chicken and coat tenders evenly with the breadcrumb mixture.
    Preheat oven to 400 °F.
    Place breaded tenders on a lightly sprayed cookie sheet and bake for 12-15 minutes. Turn chicken tenders over once, and return to oven for another 12-15 minutes.
     
     



    ROASTED CAULIFLOWER WITH RAISIN VINAIGRETTE


    Yield 4–5 servings
    Ingredients for Cauliflower 
    1 head of Cauliflower
    3 tbsp. of Olive Oil
    3 tsp. of Garlic, minced 

    Ingredients for Vinaigrette
    ½ cup Golden Raisins
    ¼ cup Water 
    2 tbsp. Balsamic Vinegar 
    2 tsp. Roasted Garlic 
    Salt & Pepper to taste
    ¼ cup of Flat Leaf Parsley, chopped (optional)

    Directions for Cauliflower
     
    Preheat oven to 350 °F.
    Wash and cut cauliflower into florets. 
    Toss together with garlic, olive oil and salt & pepper. 
    Place on a sheet pan with parchment paper. 
    Roast for 20–25 minutes until cauliflower florets are golden brown on the edges. 
    Cool and place roasted cauliflower florets on a serving platter or bowl. 

    Directions for Vinaigrette
    Soak raisins in warm water for 10–15 minutes.
    Add all ingredients into a blender and blend well. 
    Pour vinaigrette over roasted cauliflower.
    Garnish with chopped parsley. 
    Enjoy!
     
     

    THE BREARLEY SCHOOL’S HOMEMADE GRANOLA


    Yield 16 three-oz. portions

    Ingredients
    2 one-lb. containers Old Fashioned Oats
    ¼ cup Wheat Germ
    ½  cup Canola Oil
    ½  cup Honey
    2 tsp. Cinnamon
    ¾ lb. Light Brown Sugar
    ½  cup Sunflower Seeds
    2 tsp. Vanilla
    ¼ tsp. Salt
    ½ lb. Golden Raisins
    ½ lb. Craisins

    Directions 
    Mix together all the ingredients in a bowl except for the Raisins and Craisins.
    Spread the mixture out on two sheet pans lined with parchment paper.
    Bake in a 300° oven for 15 minutes.
    Remove from the oven and mix the granola with a spatula or a spoon.  
    Return to the oven and bake for an additional 15 minutes.
    Remove from the oven and mix in the Raisins and Craisins.
    Allow to cool.
    Store in air-tight containers.
    Serve with yogurt, fresh fruit, hot and cold cereals.
  • Nutritious Food

    We are proud to cook with hormone- and antibiotic-free meats. This includes chicken, turkey, beef and pork. See our weekly menus for details.
    All meats in our sandwich bar are lean and nitrate free.

    We encourage eating a wide variety of plant-based foods by serving delicious vegan and vegetarian items everyday.

    Our tofu is organic and not made with genetically modified soybeans.

    We provide rBGH and rBST-free milk, meaning the dairy cows are not given artificial growth hormones. Skim, 1%, organic soy and organic milk are available everyday.
    An assortment of organic whole grains is featured throughout our menu. Be sure to try grains such as whole wheat couscous, farro, quinoa, and millet.

    We exclusively serve organic hard boiled eggs and Safe Catch low-mercury tuna.

    Weekly menus are reviewed by a certified nutritionist to ensure dietary balance.

    Each day we feature two homemade soups. One soup offerings is always vegetarian.

    Olive and canola oils are exclusively used in all food preparation.

    We serve high protein, multigrain pasta that is rich in omega-3 fatty acids.

    Chicken tenders are breaded and baked in-house using our chef’s special blend of whole wheat and panko breadcrumbs.

    Homemade granola is served in our organic yogurt and fruit bar. It is baked in the Brearley ovens using our own recipe of whole oats, wheat germ, dried fruits and sunflower seeds. 

    Our famous Bagel Muensters are now prepared on whole wheat bagels.
  • Sustainability

    For the past three years, we have partnered with Consalo Farms in Vineland, NJ, to bring seasonal, local produce to our students. We also purchase a wide variety of New York grown fruits and vegetables from the GrowNYC Greenmarket.  Be on the lookout for different selections featured as the seasons change! 

    New this year we will be sourcing all of our tomato products locally! All of our tasty tomatoes were harvested in New Jersey this summer and canned for preservation. 

    Available each day are many organic products such as yogurt, dairy and grains, lowering our exposure to potentially harmful pesticides and chemicals. 

    When purchasing fish we always reference the Monterey Bay Aquarium’s "Seafood WATCH" guidelines to ensure that we are procuring healthful and sustainable seafood. 

    All of our condiments are served in bulk containers rather than individual packages.
    For many years the water supply for the food service has been filtered.  This provides us with higher quality water and eliminates our need for bottled water.
    Our light-juice beverages are received in bulk packaging and are custom blended in-house.

    The Brearley Café proudly brews fair trade coffee daily!

    Resources are conserved as we utilize china plates, non-disposable glassware and stainless steel flatware as opposed to disposable paper products.  When the use of paper products is unavoidable we use biodegradable “green” paper products.

    Our dishes and equipment are sanitized with “green” chemicals, which are 99.7 percent phosphate and phosphorus free. This means they are not dangerous to our water system and ocean life. Additionally, our dishwasher contains live enzymes that naturally break down grease without the need for chemicals.
            
    Two years ago we went trayless! As a result, we have drastically reduced our use of cleaning chemicals, water, energy and food waste.

    Our walk-in refrigeration is equipped with air curtains designed to keep cold air in, thus conserving energy.

    We make sure to turn off all equipment and lights in the kitchen when not in use.

    All kitchen equipment is maintained to ensure that it runs at maximum efficiency.

    When replacing outdated equipment we seek out more energy-efficient models.

    We have always used the Department of Sanitation’s recycle program to its fullest. 

    Unused food is donated to City Harvest to help feed the homeless.
The Brearley School
|
610 East 83rd Street
|
New York, NY 10028
|
(212) 744-8582
|
Contact Us