2013 Elementary Menus

Berkeley Unified School diStrict

2013/2014

Elementary School Menu

BUSD Nutrition Services 2013-2014 Menu BUSD Nutrition Services 1720 Oregon Street, Berkeley, CA 94703 Office: 510-644-6200

Meal PriceS Breakfast Adult $3.00 Elementary FREE Middle School FREE High School FREE Reduced Price FREE Breakfasts include an entrée, fresh fruit or juice, and 1% or nonfat milk.

Lunch Adult (Elementary) $5.00 Adult (High School) $5.00 Elementary $3.25 Middle School $3.75 High School $4.25 Reduced Price FREE Lunches include an entrée, fresh fruits and vegetables, grain, and 1% or non-fat milk.

ViSion StateMent

Our vision is to teach every child to seek, grow, prepare and eat nourishing, delicious and sustainably grown food: empowering them to make choices that have a positive influence on their personal health, family, community and surrounding environment.

Families may apply to receive free or reducedprice meals for students at any time... To apply, go to ezmealapp.com. Households may complete and submit a family application at any time during the school year. If you have questions, please contact BUSD Nutrition Services. For more information regarding nutrition services, please go to our web site at www.berkeleyschools.net and click the link to “Nutrition Services” on the “Departments” page.

About Your Child’s Cafeteria Meal Account • All students have a personal debit account (not a credit account — please remember to deposit money for meals regularly). • Students access their account using a card with a personal ID #. • Send in any dollar amount to be credited to your child’s personal meal account. • Please make checks payable to: Berkeley Unified School District • Write your child’s first and last name on the check to be certain the money is deposited into the correct student’s account. • Purchasing meals in advance eliminates the need for your child to remember to bring money to school daily. • When students bring a lunch from home, they may use their account to purchase milk.

Tips for keeping track of your child’s meal account • Mark your calendar when you send money for your child’s account and how much you send. • Sending the recommended amount of $61.75 ($71.25 for middle school and $80.75 for high school) will pay for 20 lunches. • Contact the cafeteria as needed to check on your child’s balance before it gets low.

Berkeley Unified School District’s Food Policy Responsibilities The Board of Education recognizes the important connection between a healthy diet and a student’s ability to learn effectively and achieve high standards in school. The Board also recognizes the school’s role, as part of the larger community, to promote family health, sustainable agriculture and environmental restoration. The Board of Education recognizes that the sharing of food is a fundamental experience for all peoples; a primary way to nurture and celebrate our cultural diversity; and an excellent bridge for building friendships, and intergenerational bonds.

Mission Part of the educational mission of BUSD is to improve the health of the entire community by teaching students to establish and maintain life-long healthy eating and physical activity habits. The mission shall be accomplished through nutrition education, physical education, garden experiences, the food served in schools, environmental restoration and core academic content in the classroom.

Dear Parents and Caregivers, Welcome back to another school year. We continue to make positive changes to the school meals and want to encourage you and your children to participate in the school breakfast and lunch programs. In fact, one of the most important things you can do for your child’s education and well-being is assure that they are well fed both at home and in school. Allowing and encouraging your children to eat school breakfast and school lunch, not only helps assure their health and academic abilities, but also supports the Nutrition Services Department and hence, the entire school district. The more students who eat meals at school, the more financially viable the program becomes. The management team of the Nutrition Services Department has been working extremely hard to bring delicious/nutritious food to all of the students in the district. All of our schools have Universal Breakfast, Buffet Style Service at lunch and Salad Bars with farm fresh produce. We have eliminated all processed food, hydrogenated and partially hydrogenated oils, high fructose corn syrup, refined sugar, refined flour, chemicals, dies, additives, nitrites, nitrates and the like. Conversely we have enhanced the food we’re serving our children by serving regional organic milk at lunch and hormone/antibiotic free milk at breakfast, whole wheat or whole grains in all of our baked products, local and/or organic fruits and vegetables as much as possible and natural grass-fed hamburgers and hotdogs. We truly make the health and wellbeing of all of Berkeley’s students our main priority. We cook fresh whole foods for all of the students-everyday, and the food that we don’t make, is made by local companies to our specification. To assure the quality of the food, we’ve instituted professional development for all of the staff and worked with our entire team to guarantee safe, delicious, healthy food every day for every student at every meal. Along with your child’s well-being we are also striving to help take care of the planet. We continue to work with the schools to assure composting and recycling at every school. These valuable lessons, along with healthy/delicious/thoughtful eating as well as cooking and gardening are a mainstay of the Nutrition Services Department. We have again created a year-long calendar so that you know what we are serving every day. The calendar lists the elementary and middle and school’s breakfast and lunch menus for the entire year. Additionally, each month of the calendar includes recipes that are being taught in the Network for Healthy California cooking classes and served in the cafeterias. We hope you will try cooking these at home with your family. The changes we are making are part of a district-wide effort called the School Lunch Initiative (SLI), SLI has two primary goals: to serve more nutritious and delicious, freshly prepared meals using locally grown food to all of our students and to educate children in kitchen, garden and academic classrooms about their food choices and the impact those choices have on their health, the community and the environment. We hope you will join us in helping your children make healthy food choices in school and at home. Together we can help raise a new generation of healthier and better educated young people. Thank you for your continued support and please don’t hesitate to call or email if there’s anything we can do to help. Marni Posey Director Nutrition Services [email protected]

Bonnie Christensen Executive Chef Nutrition Services [email protected]

Leah Sokolofski Program Supervisor Network for a Healthy CA [email protected]

Suggestions for Healthy Food Choices in Snacks In light of the fact that childhood obesity and nutritional deficiency-related diseases are on the rise in the United States, we in the Berkeley community are obligated to promote and mentor healthy eating habits and balanced lifestyles through student education. Part of the Berkeley Unified School District (BUSD) Mission stated in the Integrated Policy for Nutrition Education, Physical Activity and Food includes improving the well-being of the entire community through teaching students ways to establish and maintain lifelong health through better eating habits and physical activity. In keeping with this goal, the Policy adopted the stipulation that foods offered to students and BUSD employees during the day as snacks, incentives, or refreshments in school offices and on school grounds be as healthful and nutritious as possible. Teachers, administrators and parents who model healthy behavior increase the likelihood of having a positive influence on student behavior.

Recommended Beverages, Fresh Fruits, Vegetables and Snacks Whenever possible, choose fruits, vegetables and beverages and snacks that are organically grown and are pesticide-, hormone-, and antibiotic-free. Try the following healthy options: • Water and sparkling waters • Herbal teas (hot and iced) • Pure 100 percent fruit juice and fruit juice blends • Sparkling 100 percent fruit juice and fruit juice blends • Blends of 100 percent juice and sparkling water • Natural fruit-flavored waters • Whole and freshly cut fresh fruit, local and seasonal • Raisins and dried fruit • Fresh vegetables served with low-fat salad dressing • Ants on a Log – celery with peanut butter and raisins • Yogurt parfaits made with fresh fruit • Fresh fruit salad • Fruit juice smoothies

• Any fruit or vegetable served as crudités • Trail mixes (without roasted nuts) • Fruit concentrate- and honey-sweetened yogurt with some granolas • Real cheese and whole grain crackers • Baked chips and salsa, guacamole, or bean dips • Select granola, protein, or energy bars • Select snack or nut bars (not roasted) • Air-popped popcorn • Raw nuts • Compressed rice and grain cakes

The above document has been abridged from Board Policy for the Nutrition Services Calendar 2013/2014.

Summer fun with fruit • Freeze seedless grapes for an easy summertime snack • Fruit kabobs made with grapes, melon and strawberries are a fun easy snack — non-fat yogurt mixed with honey or vanilla makes a great dip • Freeze 100% fruit juice with grapes or berries in ice cube trays, serve in sparkling water for a healthy fun summer beverage

Wellness Policy

T

will ensure that no 1. The Governing Board ified School District student in the Berkeley Un school. in ile wh gry (BUSD) goes hun that an economically 2. The Board will ensure that provides a sustainable meal program available to every is ch lun ous healthy nutriti t students are tha so student at every school potential. The lest ful ir the to rn lea prepared to student will ry eve t tha district will also ensure nutritious breakhave access to a healthy and school programs er aft fast and require that all snack. offer a healthy nutritious that the nutritional 3. The Board will ensure by BUSD and after ved ser value of the food tly improves upon school programs significan idelines by providGu ry ieta USDA and State D locally grown food ing nutritious, fresh, tasty, al diversity. The tur cul s ey’ that reflects Berkel ages staff to utilize Board of Education encour local farmers and s den gar food from school acceptability. based upon availability and

Sunday

4

11

18

25

aug

ool personnel

provide guidance to sch ified School District and to Un ey kel Ber ng ndi atte t ing: of each studen rd subscribes to the follow o help ensure the wellness y and food service the Boa ivit act l sica phy lth, hea in the areas of nutrition,

Monday

5

12

marketing and 4. The Board prohibits the ious foods and trit -nu non of advertising vending machine beverages through signage, ool supplies, sch ds, oar reb sco fronts, logos, lications, coupon advertisements in school pub er means. oth or , ms gra pro or incentive tainable organic 5. The Board supports sus Nutrition Services the e for agriculture. There implement a plan Director shall develop and defined by the as d, foo c ani to integrate org gram, into the USDA National Organic Pro by the BUSD. ts den stu our meals served to inate potentially The plan shall seek to elim

19

26 STAFF DEVELOPMENT DAY

at teachers, 11. The Board will ensure th Services employees ses, such ces pro and ion es trit itiv Nu add d and foo s, harmful principal iod is an integral , irradiation, as bovine growth hormones genetically recognize that the lunch per m of BUSD and wn gra hydrogenated oils, and kno part of the educational pro of this policy. ls modified foods. work to implement the goa hat eating experits shall be attrac6. Meals served to studen 12. The Board shall ensure t on education are ent nm iro env nt asa riti tively presented in a ple ences, gardens, and nut demic curriculum ing. It shall be the with sufficient time for eat ff to foster good integrated into the core aca sta ool responsibility of the sch at all grade levels. ow students. manners and respect for fell istrict’s policies Each school shall post the d and physical 13. ed olv inv be not l on el wil and regulations on nutriti 7. Students at the K-8 lev cookies and sweets in public view in the sale of candy, sodas, or for any activity on their web page, in other central nt s or at any school sponsored eve within all school cafeteria fundraising activity. eating areas. designee shall Cream Socials may be 8. Bake Sales and/or Ice 14. The Superintendent or roval specific of n sio mis per the h app held at the K-8 level wit recommend for Board deration and with l be used to measure the school principal, in mo y of the goals of quality indicators that wil icy district wide pol enc the sist consideration and con the implementation of These measures . ool sch t tric dis this policy. and at each to the analysis lim include but not be ited served, ll sha f s o yee plo em s and of meals 9. Foods offered to student a snack, an incenof the nutritional content in school meal es rat ion pat tici par t BUSD during the day as den stu er provided by eth wh -nutritious foods , ces non of offi es ool sal sch in any tive, or programs — with ent sist con be ll or other venues sha s ff, iser sta parents or BUSD and beverages in fundra grams; and pro icy. al pol me t’s the of tric ls dis the goa outside the sonnel, school per e vic feedback from food ser ass parties are a t cl council, tha lth izes hea ogn ool rec sch rd the Boa s, he T 10. administrator ver, parents we Ho . ion other cat edu and lic ts, pub den tradition in parents/guardians, stu provide party snack s. son per and staff are encouraged to the goals of the appropriate h items that are consistent wit hour whenever ch lun policy and held after the possible.

Tuesday Wednesday Thursday

Friday

Saturday

1

2

3

6

7

8

9

10

13

14

15

16

17

20

21

22

23

24

27

28

Marinara 29 Pasta with Cheese

- Bean 30 Burritos & Cheese

31

STAFF DEVELOPMENT DAY

Pizza - Pepperoni or Cheese

Spanish Rice Roasted Tomatoes Salsa

[ [ [ Salad Bar, 1% and Non-Fat Milk, and Fresh Fruit offered daily [ [ [

Roasted Tomatoes with Herbed Bread Crumbs Nutrition Services Department

Ingredients: ½ cup Onion, chopped fine 2 Garlic Cloves, minced ¼ cup Extra Virgin Olive Oil 1 cup Bread Crumbs* ¼ cup Parmesan Cheese 2 tbsp Fresh Herbs, finely chopped (Parsley, thyme, basil, rosemary, tarragon and sage are all good choices) ½ tsp Salt ¼ tsp Freshly Ground Black Pepper 6 Tomatoes, (Plum or Early Girl)

Preparation: 1. Pre-heat oven to 425 degrees. 2. In a medium sauté pan cook/sweat the onion and garlic with the olive oil over low heat about 5 minutes. High temperature will burn the oil and garlic and cause bitterness. 3. While onion and garlic are cooking combine the bread crumbs, parmesan cheese, herbs salt and pepper and mix. Add onions and garlic mixture and combine well. The olive oil should very lightly coat the bread crumbs. 4. Remove core and split tomatoes in half. Press bread crumbs, mounted onto each tomato half and place on a lightly oiled oven proof pan. Cook in preheated oven about 15 minutes or until bread crumbs are golden brown on top. *You can turn old bread into bread crumbs by grinding it up in a food processor, or you can purchase unseasoned bread crumbs at the grocery store. I like to use old bread as it has much more flavor. Makes 6 Servings “Little Tomatoes” © JenNortonArtStudio.com

SEPTEMBER Sunday 1

Monday

Tuesday Wednesday Thursday 3

2


Turkey Melt or Tofu - WW Bun

- Pepperoni 9 Pizza or Cheese

10 Loaf

Meat Loaf or Garden Veggie

& Cheese 11 Mac Fresh Veg

Roasted Tomatoes with Herbed Bread Crumbs Bread Styx

15

16

5

Chicken or Veggie Tetrazzini Pasta

17

French Toast Rst Potatoes

Pulled Bbq Pork or Veg Patty WW Bun

Fruit Compote

n' Greens 18 Mac Chicken or Veggie


24

Catfish or Tofu Sub, Lettuce & Tartar Sauce House Pickles

29


Baja Tacos Catfish or Veggie

Dijon 12 Honey Chicken or

with 13 Nachos Toppings

Roll

Tortilla Chips Spanish Rice & Beans Salsa

Chicken 19 Tandoori or Tofu

20 Quesadillas Chicken or Veggie

Curried Couscous

Spanish Rice & Beans Salsa

Fried 26 Oven Chicken or Veg


Veg Patty

Pickled Red Onions Lettuce

22

6

Saturday 7

Cabbage Slaw & Rice Salsa

Roasted Tomatoes w/ Herbs

LABOR DAY

8

4

Friday

Patty

Roasted Tomatoes with Herbed Bread Crumbs Bread Styx




14

21

28

Roasted Moroccan-Spiced Apples Nutrition Services Department

Ingredients: 2 lbs Apples, cut into chunks ¼ tsp Salt /8 tsp Freshly Ground Black Pepper

1

Orange Zest from 2 oranges, grated 2 tbsp Olive Oil 1 tbsp Ginger, minced 1 tsp Cumin, ground ½ tsp Coriander, ground ¼ tsp Mace, ground ¼ tsp Nutmeg ½ tsp Cinnamon ½ tsp Caraway Seeds, cracked ½ cup Green Onions, sliced green and white

Preparation: 1. Heat the oven to 425 degrees. 2. Toss apples with olive oil and season with salt and pepper. Place on a cookie sheet. 3. Roast for 10 minutes. 4. Add remaining ingredients and toss well to coat apples evenly. Return to oven. 5. Roast until tender, stirring occasionally, another 10 minutes or so (time will depend on size and density of apples). 6. Remove apples from the oven and place in a bowl, toss with green onions. Makes 6 Servings, to be paired with poultry or pork.

“Persimmons in Fall” © JenNortonArtStudio.com

OcTOBER Sunday

Monday


2

3

- Chicken 4 Tacos or Veggie

Garlic Herb Couscous

Rice & Moroccan Spiced Roasted Apples Salsa

Fry Chicken 9 Stir or Edamame

Chicken 10 Bbq or Tofu

11 Tamales Spanish Rice &

Moroccan Spiced Roasted Apples

& Veg Lo Mein

Corn Bread

Beans Salsa

Toast 15 French Rst Potatoes

16

Melt or 17 Turkey Tofu - WW Bun

18 Enchiladas Spanish Rice

Egg Rolls - Chicken or Veggie Lo Mein

Mac & Cheese Fresh Veg

Soy Sauce

6

13

7



20

Tacos 21 Crispy Chicken

or Veggie

27

8

Hot Dog or Veggie Dog

Pasta Marinara with Cheese


22

Hamburger or Veggie Burger

or Veggie 23 Chicken Pasta Cacciatore


Beans & Rice Salsa


Friday

Bbq 29 Steamed Chicken Buns

or Edamame

Stir Fry Veg, Rice Soy Sauce

Chicken & 30 Garlic Cheddar Pasta

or Garlic Veggie & Cheddar Pasta

Balsamic Glazed Chicken or Veg Patty

House Pickles

& Beans Salsa

Chicken 24 Rst or Tofu with



Tortilla Chips & Beans Salsa

Garlic Brd Crumbs

31

Teriyaki Chicken or Edamame

Rice with Miso & Green Onions


Saturday 5

12

19

26

Kabocha Squash Soup with Ginger Michael Bauce Thousand Oaks Elementary School

Ingredients: 2 cups Kabocha Squash (do not peel) 1 Onion, peeled and diced (about ¼") 2 inches Ginger Root, peeled and grated 3 Green Onions, sliced thinly for garnish 4 tsp Miso (preferably chickpea miso) 3-5 cups Water ½ tsp Low Sodium Soy Sauce

Preparation: 1. Put onions, squash and enough water to cover the vegetables in a soup pot, approximately 3-5 cups. 2. Bring to a boil, reduce to low heat, and cover. 3. Cook until the squash is soft, about 15 minutes. 4. Carefully put vegetables in a blender. Blend on “puree” until smooth. Use a folded towel to keep blender top secure while blending. 5. Return puree to the pot on low heat. 6. In a separate bowl, blend three teaspoons of chickpea miso with ½ cup of pureed soup. Add to the soup along with the ginger. 7. Cook on low heat for 2-3 minutes (do not boil). 8. Remove from the heat, and let set for 3-5 minutes. Stir in soy sauce. 9. Garnish with green onions. Makes 8 Servings Nutrition Information per Serving: Calories 23, Carbohydrate 5g, Dietary Fiber 1g, Protein 1g, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 105mg

“Kabocha” © JenNortonArtStudio.com

N OV E M B E R Sunday

Monday


Friday 1

Burritos - Bean & Cheese

Saturday 2


3

4

5

French toast rst Potatoes

Grilled Cheese sandwich

Moroccan Carrot Salad

Fruit Compote

6

stir Fry Chicken or edamame & Veg lo Mein

7

rst Balsamic Chicken or tofu

Garlic Pita Chips

Soy Sauce

10

11

12

soft tacos Chicken or Veggie

Holiday Veteran's day

17

18

13

Bbq Chicken or tofu - WW Bun

14


dog or 19 Hot Veggie dog -

Baked Beans



Melt or 26 turkey tofu - WW Bun Fresh Cranberry Relish

staFF deVeloPMent day

15 tamales Spanish Rice

Bbq Pork 21 Pulled or tofu on

tacos 22 Baja Catfish or Veggie

WW Bun

Cabbage Slaw Salsa

Pickled Red Onions Lettuce

24

9

16

& Beans Salsa



8

27

28 Holiday

29

tHanksGiVinG Holiday


23

30 Holiday

Buckwheat Pancakes Nutrition Services Department

Ingredients: 1 cup Buckwheat Flour 2 tbsp Sugar 1 tsp Baking Powder 1 tsp Baking Soda ½ tsp Salt 1¼ cup Buttermilk 1 Egg ½ tsp Vanilla Extract 2 tbsp Butter (for pan)

Preparation:

1. In a medium bowl, mix together the dry ingredients. In a separate bowl combine the remaining ingredients (except the butter) and mix well. 2. Combine liquid to dry ingredients and mix until just combined. Do not over mix. The batter will have small lumps! Heat sauté pan over medium heat and add butter. Ladle pancake batter into the pan. Allow to cook until you see bubbles forming at the surface of the pancakes, about 2-3 minutes. Flip pancakes over and cook until golden brown. Serve immediately!

Makes 8 Gluten Free Pancakes

“Buckwheat Flowers” © JenNortonArtStudio.com

DEcEMBER Sunday 1

8

15

22

Monday 2


Buckwheat Pancakes - Turkey Breakfast Sausage

Hamburger or Veggie Burger WW Bun

Fruit Compote

Black Eyed Pea Salad

9

10


16


23

Sloppy Joe - WW Bun or Veggie Joe - WW Bun

17 Buckwheat Pancakes - Turkey

Brkfast Sausage

5

Honey Dijon Chicken or Tofu


7


Veg Lo Mein

Chicken or 12 Rst Veg Patty with

Garlic Brd Crumbs

13 Enchiladas Spanish Rice

Soy Sauce

Bulgar Salad

& Beans Salsa

Chicken & 18 Garlic, Cheddar Pasta

Fried 19 Oven Chicken or

or Egg 20 Chicken Salad Sandwiches

21

27

28

Fry Chicken 11 Stir or Edamame &

24

25

Veg Patty

26 HOLiDAY

14

Fresh Veg Roll

WiNTER RECESS

31

WiNTER RECESS

Saturday

Bread Sticks

or Garlic, Veggie & Cheddar Pasta

HOLiDAY

30

Mac n’ Greens Chicken or Veggie

Fruit Compote

HOLiDAY

29

4

Friday

HOLiDAY


WiNTER RECESS

Citrus Salad Nutrition Services Department

Ingredients: 2 Cara Cara Oranges 2 Tangerines 2 Blood Orange 2 Mandarin Oranges 1 Grapefruit 4 Cumquats 2 cups Sparkling Apple Cider 1 tbsp Mint, sliced very fine ½ cup Pomegranate seeds

Preparation: 1. Peel the Cara Cara Oranges, Tangerines, Blood Oranges and slice cross-wise (against the segments) about ¼ inch thick. Place in a bowl. 2. Peel Mandarins and divide into segments, add these to the orange slices. 3. Cut off the grapefruit peel so that none of the white pith is left. Cut out the segments from the membranes and add these to the prepared citrus. Squeeze the juice from the remaining membrane into the fruit. 4. With a sharp knife, so as not to crush, slice the cumquats into thirds. Add to the bowl of citrus. 5. Pour sparkling cider over the top. Add sliced mint and sprinkle with pomegranate seeds. I serve this after dinner during the holidays. It is refreshing after a rich meal and delicious with cookies. For adults you can use champagne instead of sparkling cider. —Bonnie Christensen

Makes 8 Servings

“Lemon Branch” © JenNortonArtStudio.com

JaN uaRy Sunday

Monday


2

12

19

6

7

French Toast Rst Potatoes

8


9

Bbq Chicken or Tofu - WW Bun

WiNTER RECESS


Fruit Compote

Baked Beans

Salad Bar with Citrus Tasting

Cole Slaw


13

14

or Veggie 15 Chicken Tetrazzini

16

17

Stir Fry Veg, Rice


Toast 21 French Rst Potatoes


Style 23 Tandoori Chicken or Tofu

24 Tamales Spanish Rice

Fruit Compote


Curried Couscous

& Beans Salsa

28

or Tofu 29 Catfish Sub, Lettuce &

Melt or Veg 30 Turkey Patty - WW Bun

31


20 MARTiN LuTHER kiNG DAY

26

Hot Dog or Veggie Dog


Steamed Bbq Chicken Buns or Edamame


Tartar Sauce

Pickled Jalapenos Salad Bar with Citrus Tasting

Rst Balsamic Chicken or Veg Patty

Garlic Pita Chips Fresh Veg

House Pickles

Saturday 4

3 WiNTER RECESS

HOLiDAY

5

Friday

Enchiladas


Egg Rolls Chicken or Veggie Lo Mein Soy Sauce

CHiNESE NEW YEAR


11

18

25

Wontons Michael Bauce Thousand Oaks Elementary School

Ingredients: 3 tsp Sesame or Olive Oil 2 cups Green Cabbage, finely shredded 1 large Carrot, shredded ¼ cup Arame Sea Vegetable (covered with water and soaked for 2 minutes) 3 each Garlic Cloves, minced 1 tsp Ginger, minced 2 tsp Soy Sauce ½ tsp Sea Salt 2 Green Onions 50 Won Ton Wrappers 3 drops Dark Sesame Oil

Preparation: 1. Heat large sauté pan with oil. Add cabbage, carrot, arame, salt and cook for 2-3 minutes. Add the garlic and ginger and cook another minute or so. Add Soy sauce and sesame oil, stir and remove from heat. Add green onions and place filling in a bowl. 2. Place wonton wrappers diagonally on a cutting board in front of you. Fill with 1 teaspoon of wonton filling. Moisten the edges of the wonton wrappers with water using a pastry brush or lint free paper towel. Fold wrapper in half to create a triangle. Press the sides together to seal. Bring the two folded corners to the back of the wrapper, overlap and seal again with water. 3. Meanwhile have a pot of salted water coming to a boil. Once the wontons have all been assembled, gently drop into the boiling water and cook for 30 seconds (or until the wontons float at the top). For steaming, wontons may be placed on a vegetable steamer lined with cabbage leaves and then steamed for 5-10 minutes. Makes 50 Wontons “Wontons and Broccoli” © JenNortonArtStudio.com

F E B RuaRy Sunday

Monday


Friday

Saturday 1

2

3


4

Grilled Cheese Sandwich

5


Cole Slaw

6

SOuL FOOD DAY Oven Fried Chicken or Veg Patty Creamed Corn Roll

9

16


17 PRESiDENT'S DAY

23


& Cheese 11 Chili Bowl, Cornbread

& Rice

12

Stir Fry Chicken or Edamame & Veg Lo Mein

13

SOuL FOOD DAY Pulled Bbq Pork or Veg Patty - WW Bun

7 Burritos Bean & Cheese Spanish Rice & Beans Salsa

14

Roasted Sweet Potatoes, Pickled Red Onion

& Cheese 18 Buckwheat 19 Mac Pancakes - Turkey Fresh Veg

Breakfast Sausage

FOOD DAY 20 SOuL Brd Catfish or

Tofu Sub, Creole Style

21 Tamales Spanish Rice

Fruit Compote

Potato Salad

& Beans Salsa

FOOD DAY 27 SOuL Bbq Chicken or

- Beef or 28 Nachos Bean & Cheese

Lo Mein

Soy Sauce

or Veggie 26 Chicken Tetrazzini Pasta

Veg Patty Cornbread Cole Slaw

15

VALENTiNE’S DAY LiNCOLN’S BiRTHDAY

Toppings

Rolls 25 Egg Chicken or Veg

8



22

Garlic and Herb Roasted Root Vegetables Susanne Jensen Willard Middle School

Ingredients: 2 Carrots 1 Rutabaga 1 Turnip 1 Sweet Potato 1 Parsnip 2 Beets 4-6 Garlic, cloves 1 tbsp Fresh Herbs (rosemary, sage, thyme, etc) ½ tsp Salt /8 tsp Pepper

1

3 tbsp Olive Oil

Preparation: 1. Dice carrots, rutabaga, turnip, sweet potato and parsnip into ½ inch cubes. 2. Peel and dice beets into ¼ inch cubes. 3. Finely mince garlic. 4. In a medium size bowl, mix together garlic, herbs, salt, pepper and olive oil. 5. Toss vegetables in oil and garlic mixture and place on a baking sheet. Cover sheet with aluminum foil and bake at 400 degrees for 2025 minutes. Remove aluminum foil and roast until vegetables have browned and turned crisp on top. Makes 8 Servings Nutrition Information per Serving: Calories 129, Carbohydrate 19g, Dietary Fiber 5g, Total Fat 5g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 219mg

“Garlic Cloves” © JenNortonArtStudio.com

MaRc H Sunday

Monday


Friday

Saturday 1

2

3

9



4

Sloppy Joe - WW Bun or Veggie Joe - WW Bun

Pie 17 Shepherd's Beef or Veggie Roll

6

Bulgur Salad

Spanish Rice, Roasted Root Veg Salsa

12

Stir Fry Chicken or Edamame & Veg Lo Mein

Dijon 13 Honey Chicken or Veg

- Chicken 14 Tacos or Veggie

Soy Sauce

Garlic Pita Chips

Spanish Rice, Roasted Root Veg Salsa


Tartar Sauce

Balsamic 20 Roast Chicken or Veg

Patty


House Pickles


Beans Salsa

Fried 27 Oven Chicken or Veg

Salad 28 Chicken or Egg Salad

Cheese 11 Grilled Sandwich


Rst Chicken or Tofu with Garlic Bread Crumbs

7

Garlic, Chicken & Cheddar Pasta or Garlic, Veggie & Cheddar Pasta

Moroccan Carrot Salad

16

5

Patty

Enchiladas

8

15

22

ST. PATRiCk’S DAY

23

Tacos 24 Crispy Chicken

or Veggie

30

Beans Salsa

31

SPRiNG RECESS SCHOOL CLOSED

or Veg 25 Hamburger Patty - WW Bun Black Eyed Pea Salad

26


Patty

Sandwiches

Roasted Root Veg Bread Styx


29

Edamame Salad with Miso Vinaigrette Nutrition Services Department

Ingredients: Salad: 1 bunch Kale, washed and sliced 4 Green Onions, sliced 1 cup Edamame, blanched, shelled 1 cup Cucumber, seeded and diced 1 tbsp Sesame Seeds Dressing: 1 tbsp White Miso Paste 1 tbsp Soy Sauce 2 tbsp Rice Vinegar 2 tbsp Orange Juice 1 tsp Ginger, peeled and grated 1 tbsp Honey 2 tbsp Olive Oil 1½ tbsp Toasted Sesame Oil

Preparation: 1. Combine the salad ingredients: kale, green onion, edamame, cucumber and sesame seeds. 2. Prepare the dressing. Dissolve the Miso paste in the soy sauce, rice vinegar and orange juice break up the miso with the back of a fork if necessary. Add the honey and ginger. Whisk in the oils. 3. Dress salad! Makes 8 Servings

“Edamame Pods” © JenNortonArtStudio.com

aP R I L Sunday

Monday


2 SPRiNG RECESS SCHOOL CLOSED

6

13

3 SPRiNG RECESS SCHOOL CLOSED



- Bean & 11 Burritos Cheese

Morrocan Carrot Salad

Beans Salsa

Style 17 Tandoori Chicken or Tofu

Tacos 18 Baja Catfish or Veggie

Curried Couscous

Cabbage Slaw & Rice Salsa

Dijon 24 Honey Chicken or

Quiles 25 Chile Eggs, Salsa

Roll

Tortilla Chips & Beans Salsa

9

Fruit Compote

14

15

16

8

French Toast Roast Potatoes


Sloppy Joe WW Bun

Veggie Joe - WW Bun

Stir Fry Chicken or Edamame & Veg Lo Mein Soy Sauce

20


22

Egg Rolls Chicken or Veg Lo Mein


Soy Sauce

27


Bbq Pork 29 Pulled or Tofu on WW

Bun

Pickled Red Onions & Lettuce

Veg Patty

Saturday 5

4

SPRiNG RECESS SCHOOL CLOSED

Hot Dogs or Veggie Dogs Baked Beans

7

Friday SPRiNG RECESS HOLiDAY

& Cheese

Chicken 30 Garlic, & Cheddar Pasta

or Garlic Veggie & Cheddar Pasta


12

19

26

Caesar Salad Nutrition Services Department

Ingredients: 4 Garlic Cloves, minced 2 tbsp Mayonnaise 2 tbsp Dijon Mustard 3 Anchovy Fillets, masked (or 1 tbsp Fish Sauce) 1½ tsp Worcestershire Sauce 1½ tbsp Rice Vinegar 2 tbsp Lemon Juice 1 cup Extra Virgin Olive Oil ¼ cup Parmesan Cheese, shaved (or grated) 2 cups Croutons 1 Head Romaine Lettuce Freshly Ground Black Pepper to taste

Preparation: 1. To make the dressing combine the garlic, mayo, mustard, mashed anchovy fillet, Worcestershire sauce, vinegar and lemon juice. Whisk in the olive oil and add about half of the cheese. 2. Clean the Romaine lettuce and tear into bite sized pieces. Toss with dressing and finish with freshly ground black pepper, croutons and remaining parmesan cheese.

Makes 8 Servings

“Caesar Salad” © JenNortonArtStudio.com

May Sunday

Monday


4

5

6 Buckwheat Pancakes - Turkey

Burritos - Bean & Cheese

Spanish Rice & Beans

Breakfast Sausage

7

Chicken/Veggie Pasta Cacciatore

2

Tamales

Cole Slaw Cornbread


8

9

Quesadillas Chicken or Veggie

Bbq Chicken or Veg Patty

Chicken with Garlic Brd Crumbs or Tofu

Bulgur Salad


Dijon 15 Honey Chicken or Veg


Garlic Pita Chips


Chicken or 22 BBQ Veg Patty


Cornbread




House Pickles

Tacos - Chicken or Veggie Spanish Rice & Beans Salsa

Fruit Compote

11

12



Tartar Sauce

14


House Pickles

18

19

Toast 20 French Roast Potatoes

HOLiDAY MALCOLM X’S BiRTHDAY

25


Fruit Compote

26 HOLiDAY MEMORiAL DAY


Fry Chicken 28 Stir or Edamame &

Veg Lo Mein Soy Sauce

Friday

Patty


Saturday 3

10

17

24

31

Roasted Apricots with Rosemary and Onions Nutrition Services Department

Ingredients: 8 Apricots, mature, split in half, pit removed 4 Sweet Onions (small, about the size of an apricot), peeled, cut in quarters 3 inch sprig Rosemary 1 tbsp Honey 2 tbsp Balsamic Vinegar ¼ cup Extra Virgin Olive Oil ½ tsp Salt ¼ cup Pine Nuts

Preparation: 1. Place onions and apricots in a bowl with the Rosemary. 2. In a measuring cup or small bowl, blend together the honey, balsamic vinegar, and olive oil and salt. Pour over onions and apricots and toss to coat the ingredients. 3. Place apricot/onions in an oven proof pan. Sprinkle the pine nuts on top. 4. Bake in pre-heated 350 degree oven for 15 – 20 minutes. Stir once about mid-way through the cooking. 5. Remove and serve with poultry or pork.

Makes 8 Servings

“Apricot Branch” © JenNortonArtStudio.com

J uN E Sunday 1

Monday 2



Pulled Bbq Pork or Tofu - WW Bun

4


Roasted Apricots with Rosemary & Onions

8

9

10

11

CHEF’S CHOiCE

CHEF’S CHOiCE

Friday

5




12

13

Roast Balsamic Chicken or Veg Patty

CHEF’S CHOiCE

CHEF’S CHOiCE

Saturday 7

14

CHEF’S CHOiCE LAST DAY OF SCHOOL

15

16

17

18

19

20

21

22

23

24

25

26

27

28

29

30


J u Ly Sunday

Monday


Friday

Saturday

1

2

3

4

5

6

7

8

9

10

11

12

13

14

15

16

17

18

19

20

21

22

23

24

25

26

27

28

29

30

31

eleMentary School BreakfaSt MenU SaMPle Month, two-week cycleS

Sunday

Monday


Cereal

FullBloom Muffin

Granola Bar

String Cheese Fresh Fruit Milk

Fresh Fruit Milk

Yogurt Fresh Fruit Milk

Cereal

FullBloom Scone


Fresh Fruit Milk

Cereal String Cheese Fresh Fruit Milk

Pumpkin or Banana Bread

Friday Whole Wheat Bagel

Fresh fruit Milk

Cream Cheese 100% Fruit Juice Milk

Granola Bar

Muffin-BP

Whole Wheat Bagel


Pumpkin Seeds Fresh Fruit Milk


FullBloom Muffin

Granola Bar Yogurt Fresh Fruit Milk

Pumpkin or Banana Bread

Whole Wheat Bagel

Fresh Fruit Milk

Cereal

FullBloom Scone


Fresh Fruit Milk

Fresh fruit Milk


Granola Bar

Muffin-BP

Whole Wheat Bagel


Pumpkin Seeds Fresh Fruit Milk


[ [ [ 1% and Non-Fat Milk are served with every meal. [ [ [

Saturday

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Eat Healthy And Delicious

B U

S D

C A

For Strength And Growth Planting the Seeds of Change

Design and artwork by Jen Norton

www.JenNortonArtStudio.com