Berkeley Unified School diStrict
2013/2014
Elementary School Menu
BUSD Nutrition Services 2013-2014 Menu
BUSD Nutrition Services1720OregonStreet,Berkeley,CA94703Office: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
Ourvisionistoteach
everychildtoseek,grow,
prepareandeatnourishing,
deliciousandsustainably
grownfood:empowering
themtomakechoicesthat
haveapositiveinfluence
ontheirpersonalhealth,
family,communityand
surroundingenvironment.
Families may apply to receive free or reducedprice meals for students at any time...
Toapply,gotoezmealapp.com.Householdsmaycompleteand
submitafamilyapplicationatanytimeduringtheschoolyear.
Ifyouhavequestions,pleasecontactBUSDNutritionServices.
Formoreinformationregardingnutritionservices,pleasegoto
ourwebsiteatwww.berkeleyschools.netandclickthelinkto
“NutritionServices”onthe“Departments”page.
About Your Child’s Cafeteria Meal Account
• Allstudentshaveapersonaldebitaccount(notacreditaccount—please
remembertodepositmoneyformealsregularly).
• StudentsaccesstheiraccountusingacardwithapersonalID#.
• Sendinanydollaramounttobecreditedtoyourchild’spersonalmealaccount.
• Pleasemakecheckspayableto:BerkeleyUnifiedSchoolDistrict
• Writeyourchild’sfirstandlastnameonthechecktobecertainthemoneyis
depositedintothecorrectstudent’saccount.
• Purchasingmealsinadvanceeliminatestheneedforyourchildtorememberto
bringmoneytoschooldaily.
• Whenstudentsbringalunchfromhome,theymayusetheiraccounttopurchase
milk.
Tips for keeping track of your child’s meal account
• Markyourcalendarwhenyousendmoneyforyourchild’saccountandhowmuch
yousend.
• Sendingtherecommendedamountof$61.75($71.25formiddleschooland$80.75
forhighschool)willpayfor20lunches.
• Contactthecafeteriaasneededtocheckonyourchild’sbalancebeforeitgetslow.
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:
• Waterandsparklingwaters
• Herbalteas(hotandiced)
• Pure100percentfruitjuiceandfruitjuiceblends
• Sparkling100percentfruitjuiceandfruitjuiceblends
• Blendsof100percentjuiceandsparklingwater
• Naturalfruit-flavoredwaters
• Wholeandfreshlycutfreshfruit,localand
seasonal
• Raisinsanddriedfruit
• Freshvegetablesservedwithlow-fatsalad
dressing
• AntsonaLog–celerywithpeanutbutterandraisins
• Yogurtparfaitsmadewithfreshfruit
• Freshfruitsalad
• Fruitjuicesmoothies
• Anyfruitorvegetableservedascrudités
• Trailmixes(withoutroastednuts)
• Fruitconcentrate-andhoney-sweetenedyogurtwith
some granolas
• Realcheeseandwholegraincrackers
• Bakedchipsandsalsa,guacamole,orbeandips
• Selectgranola,protein,orenergybars
• Selectsnackornutbars(notroasted)
• Air-poppedpopcorn
• Rawnuts
• Compressedriceandgraincakes
The above document has been abridged from Board Policy for the Nutrition Services Calendar 2013/2014.
Summer
fun with
fruit
• Freezeseedlessgrapesforan
easy summertime snack
• Fruitkabobsmadewithgrapes,
melon and strawberries are
a fun easy snack — non-fat
yogurt mixed with honey or
vanilla makes a great dip
• Freeze100%fruitjuicewith
grapes or berries in ice cube
trays, serve in sparkling water
for a healthy fun summer
beverage
Wellness Policy
T
willensurethatno
1. TheGoverningBoard
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 idelinesbyprovidGu
ry
ieta
USDAandStateD
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
atteachers,
11.TheBoardwillensureth Services employees
ses, such
ces
pro
and
ion
es
trit
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add
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and
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harmful
principal
iod is an integral
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as bovine growth hormones genetically
recognize that the lunch per m of BUSD and
wn
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hydrogenated oils, and kno
part of the educational pro of this policy.
ls
modified foods.
work to implement the goa
hateatingexperits shall be attrac6. Meals served to studen
12.TheBoardshallensuret 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’spolicies
Eachschoolshallpostthed and physical
13.
ed
olv
inv
be
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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.
designeeshall
Cream Socials may be
8. Bake Sales and/or Ice
14.TheSuperintendentor 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
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sist
consideration and con
the implementation of
These measures
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this policy.
and at each
to the analysis
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include but not be ited served,
ll
sha
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9.Foodsofferedtostudent a snack, an incenof the nutritional content
in school meal
es
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pat
tici
par
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BUSD during the day as
den
stu
er provided by
eth
wh
-nutritious foods
,
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non
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ool
sal
sch
in
any
tive, or
programs —
with
ent
sist
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ll
or other venues
sha
s
ff,
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parents or BUSD
and beverages in fundra
grams; and
pro
icy.
al
pol
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t’s
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of
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feedback from food ser
asspartiesarea
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Boa
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administrator
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cat
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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
2GarlicCloves,minced
¼ cup Extra Virgin Olive Oil
1cupBreadCrumbs*
¼ cup Parmesan Cheese
2tbspFreshHerbs,finelychopped(Parsley,
thyme, basil, rosemary, tarragon and sage are
all good choices)
½ tsp Salt
¼tspFreshlyGroundBlackPepper
6Tomatoes,(PlumorEarlyGirl)
Preparation:
1.Pre-heatovento425degrees.
2.Inamediumsautépancook/sweattheonion 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.Removecoreandsplittomatoesinhalf.
Press bread crumbs, mounted onto each
tomato half and place on a lightly oiled oven
proofpan.Cookinpreheatedovenabout15
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
Pizza - Pepperoni
or Cheese
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
- Pepperoni
23 Pizza
or Cheese
24
Catfish or Tofu
Sub, Lettuce &
Tartar Sauce
House Pickles
29
Marinara
25 Pasta
with Cheese
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
- Bean
27 Burritos
& Cheese
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
Spanish Rice & Beans
Salsa
- Pepperoni
30 Pizza
or Cheese
[ [ [ Salad Bar, 1% and Non-Fat Milk, and Fresh Fruit offered daily [ [ [
14
21
28
Roasted
Moroccan-Spiced
Apples
Nutrition Services Department
Ingredients:
2 lbs Apples, cut into chunks
¼ tsp Salt
/8tspFreshlyGroundBlackPepper
1
Orange Zest from 2 oranges, grated
2 tbsp Olive Oil
1tbspGinger,minced
1tspCumin,ground
½ tsp Coriander, ground
¼ tsp Mace, ground
¼ tsp Nutmeg
½ tsp Cinnamon
½ tsp Caraway Seeds, cracked
½cupGreenOnions,slicedgreenandwhite
Preparation:
1.Heattheovento425degrees.
2. Toss apples with olive oil and season with
salt and pepper. Place on a cookie sheet.
3.Roastfor10minutes.
4. Add remaining ingredients and toss well to
coatapplesevenly.Returntooven.
5.Roastuntiltender,stirringoccasionally,
another10minutesorso(timewilldependon
size and density of apples).
6.Removeapplesfromtheovenandplaceina
bowl, toss with green onions.
Makes 6 Servings, to be paired with
poultry or pork.
“Persimmons in Fall” © JenNortonArtStudio.com
OcTOBER
Sunday
Monday
Tuesday Wednesday Thursday
1
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
Pizza - Pepperoni
or Cheese
14
STAFF
DEVELOPMENT DAY
20
Tacos 21 Crispy
Chicken
or Veggie
27
8
Hot Dog or
Veggie Dog
Pasta Marinara
with Cheese
Moroccan Spiced
Roasted Apples
22
Hamburger or
Veggie Burger
or Veggie
23 Chicken
Pasta Cacciatore
Moroccan Spiced
Roasted Apples
Beans & Rice
Salsa
- Pepperoni
28 Pizza
or Cheese
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
with
25 Nachos
Toppings
Garlic Herb Couscous
Tortilla Chips & Beans
Salsa
Garlic Brd Crumbs
31
Teriyaki Chicken
or Edamame
Rice with Miso & Green
Onions
[ [ [ Salad Bar, 1% and Non-Fat Milk, and Fresh Fruit offered daily [ [ [
Saturday
5
12
19
26
Kabocha Squash
Soup with Ginger
Michael Bauce
Thousand Oaks Elementary School
Ingredients:
2 cups Kabocha Squash (do not peel)
1Onion,peeledanddiced(about¼")
2inchesGingerRoot,peeledandgrated
3GreenOnions,slicedthinlyforgarnish
4 tsp Miso (preferably chickpea miso)
3-5 cups Water
½ tsp Low Sodium Soy Sauce
Preparation:
1.Putonions,squashandenoughwaterto
cover the vegetables in a soup pot,
approximately 3-5 cups.
2. Bring to a boil, reduce to low heat, and
cover.
3.Cookuntilthesquashissoft,about15
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.Returnpureetothepotonlowheat.
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.Removefromtheheat,andletsetfor3-5
minutes. Stir in soy sauce.
9.Garnishwithgreenonions.
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
Tuesday Wednesday Thursday
Friday
1
Burritos - Bean
& Cheese
Saturday
2
Spanish Rice & Beans
Salsa
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
Pasta Marinara
with Cheese
dog or
19 Hot
Veggie dog -
Baked Beans
& Cheese
20 Mac
Fresh Veg
- Pepperoni
25 Pizza
or Cheese
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
Spanish Rice & Beans
Salsa
Pizza - Pepperoni
or Cheese
8
27
28
Holiday
29
tHanksGiVinG
Holiday
[ [ [ Salad Bar, 1% and Non-Fat Milk, and Fresh Fruit offered daily [ [ [
23
30
Holiday
Buckwheat
Pancakes
Nutrition Services Department
Ingredients:
1cupBuckwheatFlour
2 tbsp Sugar
1tspBakingPowder
1tspBakingSoda
½ tsp Salt
1¼cupButtermilk
1Egg
½ tsp Vanilla Extract
2 tbsp Butter (for pan)
Preparation:
1.Inamediumbowl,mixtogetherthedry
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!
Heatsautépanovermediumheatandadd
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.Flippancakesoverandcookuntil
golden brown.
Serve immediately!
Makes 8 Gluten Free Pancakes
“Buckwheat Flowers” © JenNortonArtStudio.com
DEcEMBER
Sunday
1
8
15
22
Monday
2
Tuesday Wednesday Thursday
3
Buckwheat
Pancakes - Turkey
Breakfast Sausage
Hamburger or
Veggie Burger WW Bun
Fruit Compote
Black Eyed Pea Salad
9
10
Pizza - Pepperoni
or Cheese
16
Pizza - Pepperoni
or Cheese
23
Sloppy Joe
- WW Bun or
Veggie Joe - WW Bun
17 Buckwheat
Pancakes - Turkey
Brkfast Sausage
5
Honey Dijon
Chicken or Tofu
6 Quesadillas
Chicken or Veggie
7
Spanish Rice & Beans
Salsa
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
[ [ [ Salad Bar, 1% and Non-Fat Milk, and Fresh Fruit offered daily [ [ [
WiNTER RECESS
Citrus Salad
Nutrition Services Department
Ingredients:
2 Cara Cara Oranges
2 Tangerines
2 Blood Orange
2 Mandarin Oranges
1Grapefruit
4 Cumquats
2 cups Sparkling Apple Cider
1tbspMint,slicedveryfine
½ cup Pomegranate seeds
Preparation:
1.PeeltheCaraCaraOranges,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
Tuesday Wednesday Thursday
1
2
12
19
6
7
French Toast Rst Potatoes
8
Pasta Marinara
with Cheese
9
Bbq Chicken or
Tofu - WW Bun
WiNTER RECESS
- Bean
10 Burritos
& Cheese
Fruit Compote
Baked Beans
Salad Bar with Citrus
Tasting
Cole Slaw
Spanish Rice & Beans
Salsa
13
14
or Veggie
15 Chicken
Tetrazzini
16
17
Stir Fry Veg, Rice
Salad Bar with Citrus
Tasting
Toast 21 French
Rst Potatoes
& Cheese
22 Mac
Fresh Veg
Style
23 Tandoori
Chicken or Tofu
24 Tamales
Spanish Rice
Fruit Compote
Salad Bar with Citrus
Tasting
Curried Couscous
& Beans
Salsa
28
or Tofu
29 Catfish
Sub, Lettuce &
Melt or Veg
30 Turkey
Patty - WW Bun
31
Pizza - Pepperoni
or Cheese
20
MARTiN LuTHER
kiNG DAY
26
Hot Dog or
Veggie Dog
27
STAFF DEVELOPMENT
DAY
Steamed Bbq
Chicken Buns or
Edamame
Pizza - Pepperoni
or Cheese
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
Spanish Rice
& Beans
Salsa
Egg Rolls Chicken or
Veggie Lo Mein
Soy Sauce
CHiNESE NEW YEAR
[ [ [ Salad Bar, 1% and Non-Fat Milk, and Fresh Fruit offered daily [ [ [
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
Tuesday Wednesday Thursday
Friday
Saturday
1
2
3
Pizza - Pepperoni
or Cheese
4
Grilled Cheese
Sandwich
5
Pasta Marinara
with Cheese
Cole Slaw
6
SOuL FOOD DAY
Oven Fried Chicken
or Veg Patty
Creamed Corn
Roll
9
16
- Pepperoni
10 Pizza
or Cheese
17
PRESiDENT'S DAY
23
- Pepperoni
24 Pizza
or Cheese
& 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
Tortilla Chips
Spanish Rice & Beans
Salsa
[ [ [ Salad Bar, 1% and Non-Fat Milk, and Fresh Fruit offered daily [ [ [
22
Garlic and Herb
Roasted Root
Vegetables
Susanne Jensen
Willard Middle School
Ingredients:
2 Carrots
1Rutabaga
1Turnip
1SweetPotato
1Parsnip
2 Beets
4-6Garlic,cloves
1tbspFreshHerbs(rosemary,sage,thyme,
etc)
½ tsp Salt
/8 tsp Pepper
1
3 tbsp Olive Oil
Preparation:
1.Dicecarrots,rutabaga,turnip,sweetpotato
and parsnip into ½ inch cubes.
2. Peel and dice beets into ¼ inch cubes.
3.Finelymincegarlic.
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
aluminumfoilandbakeat400degreesfor2025minutes.Removealuminumfoilandroast
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
Tuesday Wednesday Thursday
Friday
Saturday
1
2
3
9
Pizza - Pepperoni
or Cheese
- Pepperoni
10 Pizza
or Cheese
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
Marinara
19 Pasta
with Cheese
Tartar Sauce
Balsamic
20 Roast
Chicken or Veg
Patty
21 Quesadillas
Chicken or Veggie
House Pickles
Garlic Herb Couscous
Beans
Salsa
Fried
27 Oven
Chicken or Veg
Salad
28 Chicken
or Egg Salad
Cheese
11 Grilled
Sandwich
or Tofu
18 Catfish
Sub, Lettuce &
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
Mac & Cheese
Fresh Veg
Patty
Sandwiches
Roasted Root Veg
Bread Styx
[ [ [ Salad Bar, 1% and Non-Fat Milk, and Fresh Fruit offered daily [ [ [
29
Edamame Salad
with Miso
Vinaigrette
Nutrition Services Department
Ingredients:
Salad:
1bunchKale,washedandsliced
4GreenOnions,sliced
1cupEdamame,blanched,shelled
1cupCucumber,seededanddiced
1tbspSesameSeeds
Dressing:
1tbspWhiteMisoPaste
1tbspSoySauce
2tbspRiceVinegar
2 tbsp Orange Juice
1tspGinger,peeledandgrated
1tbspHoney
2 tbsp Olive Oil
1½tbspToastedSesameOil
Preparation:
1.Combinethesaladingredients: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
Tuesday Wednesday Thursday
1
2
SPRiNG RECESS
SCHOOL CLOSED
6
13
3
SPRiNG RECESS
SCHOOL CLOSED
Pasta Marinara
with Cheese
Melt or
10 Turkey
Tofu - WW Bun
- 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
Pizza - Pepperoni
or Cheese
Sloppy Joe WW Bun
Veggie Joe - WW Bun
Stir Fry Chicken
or Edamame &
Veg Lo Mein
Soy Sauce
20
- Pepperoni
21 Pizza
or Cheese
22
Egg Rolls Chicken or Veg
Lo Mein
& Cheese
23 Mac
Fresh Veg
Soy Sauce
27
- Pepperoni
28 Pizza
or Cheese
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
[ [ [ Salad Bar, 1% and Non-Fat Milk, and Fresh Fruit offered daily [ [ [
12
19
26
Caesar Salad
Nutrition Services Department
Ingredients:
4GarlicCloves,minced
2 tbsp Mayonnaise
2 tbsp Dijon Mustard
3AnchovyFillets,masked
(or1tbspFishSauce)
1½tspWorcestershireSauce
1½tbspRiceVinegar
2 tbsp Lemon Juice
1cupExtraVirginOliveOil
¼ cup Parmesan Cheese, shaved (or grated)
2 cups Croutons
1HeadRomaineLettuce
FreshlyGroundBlackPeppertotaste
Preparation:
1.Tomakethedressingcombinethegarlic, mayo, mustard, mashed anchovy fillet,
Worcestershire sauce, vinegar and lemon juice.
Whisk in the olive oil and add about half of the
cheese.
2.CleantheRomainelettuceandtearinto
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
Tuesday Wednesday Thursday
1
4
5
6 Buckwheat
Pancakes - Turkey
Burritos - Bean
& Cheese
Spanish Rice & Beans
Breakfast Sausage
7
Chicken/Veggie
Pasta Cacciatore
2
Tamales
Cole Slaw
Cornbread
Spanish Rice &
Beans
Salsa
8
9
Quesadillas Chicken or Veggie
Bbq Chicken
or Veg Patty
Chicken with Garlic
Brd Crumbs or Tofu
Bulgur Salad
Spanish Rice & Beans
Salsa
Dijon
15 Honey
Chicken or Veg
with
16 Nachos
Toppings
Garlic Pita Chips
Tortilla Chips
Spanish Rice & Beans
Salsa
Chicken or
22 BBQ
Veg Patty
- Bean
23 Burritos
& Cheese
Cornbread
Spanish Rice & Beans
Salsa
Melt or
29 Turkey
Tofu - WW Bun
- Pepperoni
30 Pizza
or Cheese
House Pickles
Tacos - Chicken or Veggie
Spanish Rice & Beans
Salsa
Fruit Compote
11
12
Pizza - Pepperoni
or Cheese
or Tofu
13 Catfish
Sub, Lettuce &
Tartar Sauce
14
Mac & Cheese
Fresh Veg
House Pickles
18
19
Toast 20 French
Roast Potatoes
HOLiDAY
MALCOLM X’S
BiRTHDAY
25
Marinara
21 Pasta
with Cheese
Fruit Compote
26
HOLiDAY
MEMORiAL DAY
- Pepperoni
27 Pizza
or Cheese
Fry Chicken
28 Stir
or Edamame &
Veg Lo Mein
Soy Sauce
Friday
Patty
[ [ [ Salad Bar, 1% and Non-Fat Milk, and Fresh Fruit offered daily [ [ [
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
3inchsprigRosemary
1tbspHoney
2 tbsp Balsamic Vinegar
¼ cup Extra Virgin Olive Oil
½ tsp Salt
¼ cup Pine Nuts
Preparation:
1.Placeonionsandapricotsinabowlwiththe
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.Bakeinpre-heated350degreeovenfor15–
20minutes.Stironceaboutmid-waythrough
the cooking.
5.Removeandservewithpoultryorpork.
Makes 8 Servings
“Apricot Branch” © JenNortonArtStudio.com
J uN E
Sunday
1
Monday
2
Pizza - Pepperoni
or Cheese
Tuesday Wednesday Thursday
3
Pulled Bbq Pork
or Tofu - WW Bun
4
Mac & Cheese
Fresh Veg
Roasted Apricots with
Rosemary & Onions
8
9
10
11
CHEF’S CHOiCE
CHEF’S CHOiCE
Friday
5
6 Quesadillas
Chicken or Veggie
Garlic Herb Couscous
Spanish Rice & Beans
Salsa
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
[ [ [ Salad Bar, 1% and Non-Fat Milk, and Fresh Fruit offered daily [ [ [
J u Ly
Sunday
Monday
Tuesday Wednesday Thursday
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
Tuesday Wednesday Thursday
Cereal
FullBloom Muffin
Granola Bar
String Cheese
Fresh Fruit
Milk
Fresh Fruit
Milk
Yogurt
Fresh Fruit
Milk
Cereal
FullBloom Scone
String Cheese
Fresh Fruit
Milk
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
Yogurt
Fresh Fruit
Milk
Pumpkin Seeds
Fresh Fruit
Milk
Cream Cheese
100% Fruit Juice
Milk
FullBloom Muffin
Granola Bar
Yogurt
Fresh Fruit
Milk
Pumpkin or Banana
Bread
Whole Wheat Bagel
Fresh Fruit
Milk
Cereal
FullBloom Scone
String Cheese
Fresh Fruit
Milk
Fresh Fruit
Milk
Fresh fruit
Milk
Cream Cheese
100% Fruit Juice
Milk
Granola Bar
Muffin-BP
Whole Wheat Bagel
Yogurt
Fresh Fruit
Milk
Pumpkin Seeds
Fresh Fruit
Milk
Cream Cheese
100% Fruit Juice
Milk
[ [ [ 1% and Non-Fat Milk are served with every meal. [ [ [
Saturday
Thank you to our sponsors for helping make this calendar possible:
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