Hi there! Nice to meet you!

I’m Chef Mike, the new cafeteria manager at Ascension Catholic School. We’ve decided to create a blog in order to introduce our students and parents to….

Recipes that we use in our kitchen
Nutritional information
News from the cafeteria
Menu items for each month
Introductions & news from our local farmers & purveyors
Photos & more

Join us for lunch anytime!

Reservations need to be called in by 10:00 a.m., 451-0334.

Meet Our Farmers

Click on an icon to find out more about a couple of our local farmers!!

We receive a lot of our farm fresh vegetables from Field Day Family Farm & our grass-fed beef, pork & free-range eggs from On Tapp Dairy Farm.

A HUGE THANK YOU to our farmers & their families!!!


Fiesta Corn

Ingredients 3/4 cup each chopped red and green bell peppers 1 tablespoon canola oil 1 1/2 cups frozen corn 1/2 teaspoon chili powder 1/4 teaspoon salt 1 tablespoon fresh cilantro Directions 1.…
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Chicken Fajitas

INGREDIENTS For the chicken: 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts Salt 2 tablespoons canola, safflower, peanut, or…
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Baby Glazed Carrots

Yield: 4 to 6 servings Ingredients (1-pound) bag baby carrots 4 tablespoons unsalted butter 1/4 cup water 1/4 cup maple syrup…
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Black Bean Salad

Yield: 4 to 8 servings INGREDIENTS 3 cans of black beans (15 ounces each) or 4 ½ cups cooked black beans, rinsed and well-drained 2 ears of…
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Prep Time: 10 minutes Cook Time: 50 minutesTotal Time: 1 hour Servings: 8 servingsMeatloaf Ingredients: 2 lbs ground beef 85% or 90% lean 1 med onion finely chopped 2 large eggs 3 garlic cloves minced 3 Tbsp ketchup…
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Main Dishes







Feel free to contact us

Mike Grimes