• AUGUST

    Black Tea Cherry Popsicles

    3 bags decaffeinated black tea

    1 cup hot water

    3 tablespoons honey

    3 cups dark sweet cherries, pitted (fresh or frozen)

    Steep tea in hot water for 5-10 minutes, remove tea bags.  Combine tea, honey and 2 cups cherries in blender and blend until smooth.  Pulse in remaining cherries until desired texture.  Pour into molds or Dixie cups and freeze. 

    Enjoy your refreshing, antioxidant-packed treat 

    JULY

    It’s All-Star night in the CLE!

    Try these fresh & fun snacks from the Solon Schools Food & Nutrition Services Department for your game-time snacks! Enjoy!

    Homerun Fireworks Kebobs

    1 block of feta cheese, cut into 1/2-inch cubes OR 1 container of small, mozzarella balls, drained
    1 small watermelon, cut into 1-inch cubes
    1 pint blueberries or blackberries
    1 sprig of fresh mint leaves
    Toothpicks

    Cut cheese and watermelon into bite-sized pieces. Wash and dry berries and mint. Tear mint into ½-inch pieces. Assemble kebobs, layering from the bottom up—watermelon, cheese, berry, and mint.


    Red, White & Blue Ballpark Bites

    1 pint strawberries
    1 pint blueberries
    ½ pint whipping cream
    3 tablespoons confectioner’s sugar
    ¼ teaspoon cinnamon
    ½ teaspoon vanilla extract

    Wash and dry berries. Slice strawberries in half length-wise and arrange on plate. Combine whipping cream, confectioner’s sugar, cinnamon, and vanilla extract in a medium bowl. Using an electric mixer or whisk, beat until soft peaks form. Using a pastry bag or spoon, place a dollop of whipped cream on each strawberry and top with three blueberries.