24
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/nutri- tious 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 and organic pepperoni. 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 Bonnie Christensen Leah Sokolofski Director Executive Chef Program Supervisor Nutrition Services Nutrition Services Network for a Healthy CA [email protected] [email protected] [email protected] Berkeley Unified School District’s Food Policy

Dear Parents and Caregivers, · 2012-08-22 · Dear Parents and Caregivers, Welcome back to another school year. We continue to make positive changes to the school meals and want

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Res

pons

ibili

ties

The

Boar

d of

Edu

catio

n re

cogn

izes

the

impo

rtan

t co

nnec

tion

betw

een

a he

alth

y di

et a

nd a

stud

ent’s

ab

ility

to le

arn

effe

ctiv

ely

and

achi

eve

high

st

anda

rds i

n sc

hool

. The

Boa

rd a

lso re

cogn

izes

th

e sc

hool

’s ro

le, a

s par

t of t

he la

rger

com

mun

ity,

to p

rom

ote

fam

ily h

ealth

, sus

tain

able

agr

icul

ture

an

d en

viro

nmen

tal r

esto

ratio

n.

The

Boar

d of

Edu

catio

n re

cogn

izes

that

the

shar

ing

of fo

od is

a fu

ndam

enta

l exp

erie

nce

for a

ll pe

ople

s; a

prim

ary

way

to n

urtu

re a

nd c

eleb

rate

our

cul

tura

l di

vers

ity; a

nd a

n ex

celle

nt b

ridge

for b

uild

ing

fr

iend

ship

s, an

d in

terg

ener

atio

nal b

onds

.

Miss

ion

Part

of t

he e

duca

tiona

l miss

ion

of B

USD

is to

im

prov

e th

e he

alth

of t

he e

ntire

com

mun

ity b

y te

achi

ng st

uden

ts to

est

ablis

h an

d m

aint

ain

life-

long

he

alth

y ea

ting

and

phys

ical

act

ivity

hab

its.

The

miss

ion

shal

l be

acco

mpl

ished

thro

ugh

nutr

ition

ed

ucat

ion,

phy

sical

edu

catio

n, g

arde

n ex

perie

nces

, th

e fo

od se

rved

in sc

hool

s, en

viro

nmen

tal r

esto

ratio

n an

d co

re a

cade

mic

con

tent

in th

e cl

assr

oom

.

Dea

r Pa

rent

s an

d Ca

regi

vers

,W

elco

me

back

to a

noth

er sc

hool

yea

r. W

e co

ntin

ue to

mak

e po

sitiv

e ch

ange

s to

the

scho

ol m

eals

and

wan

t to

enco

urag

e yo

u an

d yo

ur c

hild

ren

to p

artic

ipat

e in

the

scho

ol b

reak

fast

and

lunc

h pr

ogra

ms.

In fa

ct, o

ne o

f the

mos

t im

port

ant t

hing

s you

can

do

for

your

chi

ld’s

educ

atio

n an

d w

ell-b

eing

is a

ssur

e th

at th

ey a

re w

ell f

ed b

oth

at h

ome

and

in sc

hool

. Allo

win

g an

d en

cour

agin

g yo

ur

child

ren

to e

at sc

hool

bre

akfa

st a

nd sc

hool

lunc

h, n

ot o

nly

help

s ass

ure

thei

r hea

lth a

nd a

cade

mic

abi

litie

s, bu

t also

supp

orts

th

e N

utrit

ion

Serv

ices

Dep

artm

ent a

nd h

ence

, the

ent

ire sc

hool

dist

rict.

The

mor

e st

uden

ts w

ho e

at m

eals

at sc

hool

, the

mor

e fin

anci

ally

via

ble

the

prog

ram

bec

omes

.

The

man

agem

ent t

eam

of t

he N

utrit

ion

Serv

ices

Dep

artm

ent h

as b

een

wor

king

ext

rem

ely

hard

to b

ring

delic

ious

/nut

ri-tio

us fo

od to

all

of th

e st

uden

ts in

the

dist

rict.

All o

f our

scho

ols h

ave

Uni

vers

al B

reak

fast

, Buf

fet S

tyle

Ser

vice

at l

unch

and

Sal

ad

Bars

with

farm

fres

h pr

oduc

e. W

e ha

ve e

limin

ated

all

proc

esse

d fo

od, h

ydro

gena

ted

and

part

ially

hyd

roge

nate

d oi

ls, h

igh

fruc

tose

co

rn sy

rup,

refin

ed su

gar,

refin

ed fl

our,

chem

ical

s, di

es, a

dditi

ves,

nitr

ites,

nitr

ates

and

the

like.

Con

vers

ely

we

have

enh

ance

d th

e fo

od w

e’re

serv

ing

our c

hild

ren

by se

rvin

g re

gion

al o

rgan

ic m

ilk a

t lun

ch a

nd h

orm

one/

antib

iotic

free

milk

at b

reak

fast

, who

le

whe

at o

r who

le g

rain

s in

all o

f our

bak

ed p

rodu

cts,

loca

l and

/or o

rgan

ic fr

uits

and

veg

etab

les a

s muc

h as

pos

sible

and

nat

ural

gr

ass-

fed

ham

burg

ers a

nd h

otdo

gs a

nd o

rgan

ic p

eppe

roni

.

We

trul

y m

ake

the

heal

th a

nd w

ellb

eing

of a

ll of

Ber

kele

y’s s

tude

nts o

ur m

ain

prio

rity.

We

cook

fres

h w

hole

food

s for

all

of th

e st

uden

ts-e

very

day,

and

the

food

that

we

don’

t mak

e, is

mad

e by

loca

l com

pani

es to

our

spec

ifica

tion.

To

assu

re th

e qu

ality

of

the

food

, we’

ve in

stitu

ted

prof

essio

nal d

evel

opm

ent f

or a

ll of

the

staf

f and

wor

ked

with

our

ent

ire te

am to

gua

rant

ee sa

fe,

delic

ious

, hea

lthy

food

eve

ry d

ay fo

r eve

ry st

uden

t at e

very

mea

l.

Alon

g w

ith y

our c

hild

’s w

ell-b

eing

we

are

also

striv

ing

to h

elp

take

car

e of

the

plan

et. W

e co

ntin

ue to

wor

k w

ith th

e sc

hool

s to

assu

re c

ompo

stin

g an

d re

cycl

ing

at e

very

scho

ol. T

hese

val

uabl

e le

sson

s, al

ong

with

hea

lthy/

delic

ious

/tho

ught

ful e

atin

g as

wel

l as c

ooki

ng a

nd g

arde

ning

are

a m

ains

tay

of th

e N

utrit

ion

Serv

ices

Dep

artm

ent.

W

e ha

ve a

gain

cre

ated

a y

ear-

long

cal

enda

r so

that

you

kno

w w

hat w

e ar

e se

rvin

g ev

ery

day.

The

cal

enda

r list

s the

el

emen

tary

and

mid

dle

and

scho

ol’s

brea

kfas

t and

lunc

h m

enus

for t

he e

ntire

yea

r. Ad

ditio

nally

, eac

h m

onth

of t

he c

alen

dar

incl

udes

reci

pes t

hat a

re b

eing

taug

ht in

the

Net

wor

k fo

r Hea

lthy

Calif

orni

a co

okin

g cl

asse

s and

serv

ed in

the

cafe

teria

s. W

e ho

pe

you

will

try

cook

ing

thes

e at

hom

e w

ith y

our f

amily

.

The

chan

ges w

e ar

e m

akin

g ar

e pa

rt o

f a d

istric

t-w

ide

effo

rt c

alle

d th

e Sc

hool

Lun

ch In

itiat

ive

(SLI

), SL

I has

two

pr

imar

y go

als:

to se

rve

mor

e nu

triti

ous a

nd d

elic

ious

, fre

shly

pre

pare

d m

eals

usin

g lo

cally

gro

wn

food

to a

ll of

our

stud

ents

and

to

edu

cate

chi

ldre

n in

kitc

hen,

gar

den

and

acad

emic

cla

ssro

oms a

bout

thei

r foo

d ch

oice

s and

the

impa

ct th

ose

choi

ces h

ave

on

thei

r hea

lth, t

he c

omm

unity

and

the

envi

ronm

ent.

W

e ho

pe y

ou w

ill jo

in u

s in

help

ing

your

chi

ldre

n m

ake

heal

thy

food

cho

ices

in sc

hool

and

at h

ome.

Tog

ethe

r we

can

help

raise

a n

ew g

ener

atio

n of

hea

lthie

r and

bet

ter e

duca

ted

youn

g pe

ople

.

Than

k yo

u fo

r you

r con

tinue

d su

ppor

t and

ple

ase

don’

t hes

itate

to c

all o

r em

ail i

f the

re’s

anyt

hing

we

can

do to

hel

p.

M

arni

Pos

ey

Bonn

ie Chr

isten

sen

Lea

h So

kolo

fski

D

irect

or

Exec

utiv

e Ch

ef

Prog

ram

Sup

ervi

sor

Nut

ritio

n Se

rvic

es

Nut

ritio

n Se

rvic

es

Net

wor

k fo

r a H

ealth

y CA

mar

nipo

sey@

berk

eley

.net

bo

nnie

chris

tens

en@

berk

eley

.net

le

ahso

kolo

fski

@be

rkel

ey.n

et

Berk

eley U

nified

Scho

ol D

istrict’

s Food

Polic

y

Sum

mer

Fun w

ithF

ruit

•Freezeseedlessgrapesforaneasy

sum

mer

time

snac

k

•Fruitkabobsm

adewithgrapes,

mel

on a

nd st

raw

berr

ies a

re a

fun

easy

sn

ack

— n

on-f

at y

ogur

t mix

ed w

ith

hone

y or

van

illa

mak

es a

gre

at d

ip

•Freeze100%fruitjuicewithgrapes

or b

errie

s in

ice

cube

tray

s, se

rve

in

spar

klin

g w

ater

for a

hea

lthy

fun

sum

mer

bev

erag

e

Sugg

estio

ns fo

r H

ealth

y Fo

od C

hoice

s in

Sna

cks

In li

ght o

f the

fact

that

chi

ldho

od o

besit

y an

d nu

triti

onal

defi

cien

cy-r

elat

ed d

iseas

es a

re o

n th

e ris

e in

the

Uni

ted

Stat

es, w

e in

the

Berk

eley

co

mm

unity

are

obl

igat

ed to

pro

mot

e an

d m

ento

r hea

lthy

eatin

g ha

bits

and

bal

ance

d lif

esty

les t

hrou

gh st

uden

t edu

catio

n. P

art o

f the

Ber

kele

y UnifiedSchoolDistrict(BUSD)M

issionstatedintheIntegratedPolicyforNutritionEducation,PhysicalActivityandFoodincludesimproving

the

wel

l-bei

ng o

f the

ent

ire c

omm

unity

thro

ugh

teac

hing

stud

ents

way

s to

esta

blish

and

mai

ntai

n lif

elon

g he

alth

thro

ugh

bette

r eat

ing

habi

ts

and

phys

ical

act

ivity

.

In k

eepi

ng w

ith th

is go

al, t

he P

olic

y ad

opte

d th

e st

ipul

atio

n th

at fo

ods o

ffere

d to

stud

ents

and

BU

SD e

mpl

oyee

s dur

ing

the

day

as sn

acks

, in

cent

ives

, or r

efre

shm

ents

in sc

hool

offi

ces a

nd o

n sc

hool

gro

unds

be

as h

ealth

ful a

nd n

utrit

ious

as p

ossib

le. T

each

ers,

adm

inist

rato

rs

and

pare

nts w

ho m

odel

hea

lthy

beha

vior

incr

ease

the

likel

ihoo

d of

hav

ing

a po

sitiv

e in

fluen

ce o

n st

uden

t beh

avio

r.

Reco

mm

ende

d Be

vera

ges,

Fres

h Fr

uits

& V

eget

ables

and

Sna

cks

Whe

neve

r po

ssib

le, c

hoos

e fr

uits

, veg

etab

les

& b

ever

ages

an

d sn

acks

that

are

org

anic

ally

gro

wn

and

are

pest

icid

e-,

horm

one-

, and

ant

ibio

tic-f

ree.

Try

the

follo

win

g he

alth

y op

tions

:

•Waterandsparklingwaters

•Herbalteas(hotandiced)

•Pure100percentfruitjuiceandfruitjuiceblends

•Sparkling100percentfruitjuiceandfruitjuiceblends

•Blendsof100percentjuiceandsparklingwater

•Naturalfruit-flavoredwaters

•Wholeandfreshlycutfreshfruit,localand

seas

onal

•Raisinsanddriedfruit

•Freshvegetablesservedwithlow-fatsalad

dr

essin

g

•AntsonaLog–celerywithpeanutbutterandraisins

•Yogurtparfaitsmadewithfreshfruit

•Freshfruitsalad

•Fruitjuicesm

oothies

•Anyfruitorvegetableservedascrudités

•Trailmixes(withoutroastednuts)

•Fruitconcentrate-andhoney-sweetenedyogurtwith

som

e gr

anol

as

•Realcheeseandwholegraincrackers

•Bakedchipsandsalsa,guacamole,orbeandips

•Selectgranola,protein,orenergybars

•Selectsnackornutbars(notroasted)

•Air-poppedpopcorn

•Rawnuts

•Compressedriceandgraincakes

The

abo

ve d

ocum

ent h

as b

een

abri

dged

from

Boa

rd P

olic

y fo

r th

e N

utri

tion

Serv

ices

Cal

enda

r 20

12/2

013.

Aug

28

2930

3127

12

34

5 12 19 26

6 13 20

7 14 21

8 15 22

9 16 23

10 17 24

11 18 25

Wed

nesd

ayTu

esda

yTh

ursd

ayFr

iday

saTu

rday

Mon

day

sund

ay

1.TheGoverningBoardwillensurethatno

stud

ent i

n th

e Be

rkel

ey U

nifie

d Sc

hool

Dist

rict (

BUSD

) goe

s hun

gry

whi

le in

scho

ol.

2.

The

Boar

d w

ill e

nsur

e th

at a

n ec

onom

ical

ly

sust

aina

ble

mea

l pro

gram

that

pro

vide

s a

heal

thy

nutr

itiou

s lun

ch is

ava

ilabl

e to

eve

ry

stud

ent a

t eve

ry sc

hool

so th

at st

uden

ts a

re

prep

ared

to le

arn

to th

eir f

ulle

st p

oten

tial.

The

dist

rict w

ill a

lso e

nsur

e th

at e

very

stud

ent

will

hav

e ac

cess

to a

hea

lthy

and

nutr

itiou

s

brea

kfas

t and

requ

ire th

at a

ll af

ter s

choo

l

prog

ram

s offe

r a h

ealth

y nu

triti

ous s

nack

.

3.

The

Boar

d w

ill e

nsur

e th

at th

e nu

triti

onal

valu

e of

the

food

serv

ed b

y BU

SD a

nd a

fter

scho

ol p

rogr

ams s

igni

fican

tly im

prov

es u

pon

USDAandStateDietaryGuidelinesbypro-

vidi

ng n

utrit

ious

, fre

sh, t

asty

, loc

ally

gro

wn

food

that

refle

cts B

erke

ley’

s cul

tura

l div

ersit

y.

The

Boar

d of

Edu

catio

n en

cour

ages

staf

f

to u

tiliz

e fo

od fr

om sc

hool

gar

dens

and

loca

l

farm

ers b

ased

upo

n av

aila

bilit

y an

d

acce

ptab

ility

.

4.

The

Boar

d pr

ohib

its th

e m

arke

ting

and

adve

rtisi

ng o

f non

-nut

ritio

us fo

ods a

nd

beve

rage

s thr

ough

sign

age,

ven

ding

mac

hine

fron

ts, l

ogos

, sco

rebo

ards

, sch

ool s

uppl

ies,

adve

rtise

men

ts in

scho

ol p

ublic

atio

ns, c

oupo

n

or in

cent

ive

prog

ram

s, or

oth

er m

eans

.

5.

The

Boar

d su

ppor

ts su

stai

nabl

e or

gani

c

agric

ultu

re. T

here

fore

the

Nut

ritio

n Se

rvic

es

Dire

ctor

shal

l dev

elop

and

impl

emen

t a p

lan

to in

tegr

ate

orga

nic

food

, as d

efine

d by

the

USD

A N

atio

nal O

rgan

ic P

rogr

am, i

nto

the

mea

ls se

rved

to o

ur st

uden

ts b

y th

e BU

SD.

The

plan

shal

l see

k to

elim

inat

e po

tent

ially

harm

ful f

ood

addi

tives

and

pro

cess

es, s

uch

as b

ovin

e gr

owth

hor

mon

es, i

rrad

iatio

n,

hydr

ogen

ated

oils

, and

kno

wn

gene

tical

ly

mod

ified

food

s.

6.

Mea

ls se

rved

to st

uden

ts sh

all b

e at

trac

tivel

y

pres

ente

d in

a p

leas

ant e

nviro

nmen

t with

suffi

cien

t tim

e fo

r eat

ing.

It sh

all b

e th

e

resp

onsib

ility

of t

he sc

hool

staf

f to

fost

er g

ood

man

ners

and

resp

ect f

or fe

llow

stud

ents

.

7.

Stud

ents

at t

he K

-8 le

vel w

ill n

ot b

e in

volv

ed

in th

e sa

le o

f can

dy, s

odas

, coo

kies

and

swee

ts

at a

ny sc

hool

spon

sore

d ev

ent o

r for

any

fund

raisi

ng a

ctiv

ity.

8.

Bake

Sal

es a

nd/o

r Ice

Cre

am S

ocia

ls m

ay b

e

held

at t

he K

-8 le

vel w

ith th

e pe

rmiss

ion

of

the

scho

ol p

rinci

pal,

in m

oder

atio

n an

d w

ith

cons

ider

atio

n an

d co

nsist

ency

of t

he g

oals

of

this

polic

y.

9.Foodsofferedtostudentsandemployeesof

BUSD

dur

ing

the

day

as a

snac

k, a

n in

cen-

tive,

or i

n sc

hool

offi

ces,

whe

ther

pro

vide

d

by p

aren

ts o

r BU

SD st

aff,

shal

l be

cons

isten

t

with

the

goal

s of t

he p

olic

y.

10.TheBoardrecognizesthatclasspartiesare

a tr

aditi

on in

pub

lic e

duca

tion.

How

ever

,

pare

nts a

nd st

aff a

re e

ncou

rage

d to

pro

vide

part

y sn

ack

item

s tha

t are

con

siste

nt w

ith th

e

goal

s of t

he p

olic

y an

d he

ld a

fter t

he lu

nch

hour

whe

neve

r pos

sible

.

11.TheBoardwillensurethatteachers,prin

-

cipa

ls, a

nd N

utrit

ion

Serv

ices

em

ploy

ees

reco

gniz

e th

at th

e lu

nch

perio

d is

an in

tegr

al

part

of t

he e

duca

tiona

l pro

gram

of B

USD

and

wor

k to

impl

emen

t the

goa

ls of

this

polic

y.

12.TheBoardshallensurethateatingexperi-

ence

s, ga

rden

s, an

d nu

triti

on e

duca

tion

are

inte

grat

ed in

to th

e co

re a

cade

mic

cur

ricul

um

at a

ll gr

ade

leve

ls.

13.Eachschoolshallpostthedistrict’spolicies

and

regu

latio

ns o

n nu

triti

on a

nd p

hysic

al

activ

ity o

n th

eir w

eb p

age,

in p

ublic

vie

w

with

in a

ll sc

hool

caf

eter

ias o

r in

othe

r cen

tral

eatin

g ar

eas.

14.TheSuperintendentordesigneeshall

reco

mm

end

for B

oard

app

rova

l spe

cific

qual

ity in

dica

tors

that

will

be

used

to

mea

sure

the

impl

emen

tatio

n of

the

polic

y

dist

rict w

ide

and

at e

ach

dist

rict s

choo

l.

Thes

e m

easu

res s

hall

incl

ude

but n

ot b

e

limite

d to

the

anal

ysis

of th

e nu

triti

onal

cont

ent o

f mea

ls se

rved

, stu

dent

par

ticip

a-

tion

rate

s in

scho

ol m

eal p

rogr

ams —

any

sale

s of n

on-n

utrit

ious

food

s and

bev

erag

es

in fu

ndra

isers

or o

ther

ven

ues o

utsid

e th

e

dist

rict’s

mea

l pro

gram

s; an

d fe

edba

ck fr

om

food

serv

ice

pers

onne

l, sc

hool

adm

inist

rato

rs,

the

scho

ol h

ealth

cou

ncil,

par

ents

/gua

rdia

ns,

stud

ents

, and

oth

er a

ppro

pria

te p

erso

ns.

Well

ness

Pol

icy

To he

lp e

nsur

e th

e w

elln

ess o

f eac

h st

uden

t atte

ndin

g Be

rkel

ey U

nifie

d Sc

hool

Dist

rict a

nd to

pro

vide

gui

danc

e to

scho

ol p

erso

nnel

in th

e ar

eas o

f

nutr

ition

, hea

lth, p

hysic

al a

ctiv

ity a

nd fo

od se

rvic

e th

e Bo

ard

subs

crib

es to

the

follo

win

g:

“Tom

atoe

s &

Vin

e P

atte

rn”

© J

enN

orto

nArt

Stu

dio

.com

Tab

ouli

Cla

y O

litt

Mal

colm

X E

lem

enta

ry S

choo

l

Ingre

dients:

1cupboilingwater

1cupbulgarwheat

1cupparsley,chopped

1⁄2cupmint,chopped

1⁄2cupgreenonion,chopped

3 to

mat

oes,

dice

d

1⁄2cupEnglishcucumber,seeded&

dice

d

4 ta

bles

poon

s ext

ra v

irgin

oliv

e oi

l

4 ta

bles

poon

s fre

sh sq

ueez

ed le

mon

ju

ice

1teaspoonsalt

Prep

aration

:1.Inalargemixingbowl,mixwheat

and

boili

ng w

ater

and

cov

er. L

et st

and

for20minutes,untilwheatistender

and

wat

er is

abs

orbe

d. C

hill

cook

ed

bulg

ar w

heat

.

2. A

dd h

erbs

and

cho

pped

veg

etab

les

to th

e ch

illed

bul

gar w

heat

. Mix

in o

live

oil,

lem

on ju

ice

and

salt.

Mak

es 4

Ser

ving

s 1

cup

per s

ervi

ng

Nut

ritio

n In

form

atio

n pe

r Se

rvin

g:C

alor

ies:

278

, Car

bohy

drat

e: 3

4g,

Prot

ein:

6g,

Tot

al F

at: 1

5g, S

atur

ated

Fat

: 2g

, Cho

lest

erol

: 0m

g, S

odiu

m: 3

11m

g,

Die

tary

Fib

er: 7

g

Pizz

a - P

eppe

roni

or

Che

ese

Tom

ato

Ched

dar

Estr

ada

Pizz

a - P

eppe

roni

or

Che

ese

HO

LIDA

YLA

BOR

DAY

Stm

d Bb

q Ch

icke

n Bu

ns

or E

dam

ame

Stir

Fry

Veg

Ric

e

Pulle

d Bb

q Po

rk

or V

eg P

atty

-

WW

BunEg

g Ro

lls -

Chic

ken

or V

eggi

e Fr

ied

Rice

Soy

Sauc

e

Pizz

a - P

eppe

roni

or

Che

ese

Past

a M

arin

ara

with

Che

ese

Garli

c Ch

icke

n Pa

sta

or V

eggi

e Ga

rlic

Past

a w

/Che

ese

Mac

and

Che

ese

Fres

h Ve

g

Turk

ey M

elt o

r Veg

Pa

tty -

WW

Bun

Oven

Frie

d Ch

icke

n or

Veg

Pa

ttyM

ashe

rs, G

ravy

, Bre

ad

Stic

ks

Tand

oori

Chic

ken

or To

fuTa

boul

iHone

y Di

jon

Chic

ken

or V

eg

Patty

Mor

roca

n C

arro

t Sal

adR

ollCh

icke

n or

Veg

gie

Tetr

azin

i Pas

ta

Peas

Past

a M

arin

ara

w

ith C

hees

e

Burr

itos

- Bea

n

& Ch

eese

Tabo

uli

Sals

aQues

adill

as -

Chic

ken

or V

eggi

eSp

anis

h R

ice

& B

eans

Sals

aNach

os -

Beef

or

Veg

gie

Torti

lla C

hips

Span

ish

Ric

e &

Bea

nsSa

lsaTa

cos

- Chi

cken

or

Veg

gie

Tabo

uli

Sals

aBurr

itos

- Bea

n

& Ch

eese

Tabo

uli

Sals

aST

AFF

DEVE

LOPM

ENT

DAY

STAF

FDE

VELO

PMEN

TDA

Y

Pizz

a - P

eppe

roni

or

Che

ese

Wed

nesd

ayTu

esda

yTh

ursd

ayFr

iday

saTu

rday

Mon

day

sund

ay

Sept

embe

r1

35

67

82 9 16

11 18

14 21 2829

30

25

10 17

13 20 2724

12 19 2623

15 22

4

Aug 2

728

2930

31

[

[

[

Sal

ad B

ar, M

ilk &

Fre

sh F

ruit

off

ered

dai

ly

[

[

[

“Red

Pea

r D

esig

n” ©

Jen

Nor

tonA

rtS

tudi

o.co

m

Van

illa

&C

inna

mon

App

lesau

ceK

athy

Rus

sell

Le C

onte

Ele

men

tary

Ingre

dients:

10ripeapples

(or 5

app

les a

nd fi

ve p

ears

)

1freshvanillabean

1/4cupwater

1/4cupapplejuice

1teaspoonlemonjuice

1/2teaspooncinnamon

Prep

aration

:1.Cutapples(andpears,ifusing)into

1-inchchunks,discardingseedsandcore.

Slic

e op

en th

e va

nilla

bea

n an

d sc

rape

out

theseeds.Reservebeanforanotheruse.

2. In

a p

ot la

rge

enou

gh to

hol

d th

e ap

ples

, brin

g th

e w

ater

and

app

le ju

ice

to

a b

oil.

Stir

in th

e va

nilla

seed

s.

3. A

dd th

e ap

ples

and

lem

on ju

ice

and

cook

, stir

ring

occa

siona

lly, u

ntil

the

appl

es c

ook

dow

n. A

dd c

inna

mon

.

4. P

our i

nto

a bo

wl a

nd m

ash

with

a fo

rk

or p

otat

o m

ashe

r. Se

rve

hot.

Mak

es 6

Ser

ving

s

Nut

ritio

n In

form

atio

n pe

r Se

rvin

g:C

alor

ies:

197

, Car

bohy

drat

e: 5

0g, P

rote

in: 1

g,

Tota

l Fat

: 1g,

Sat

urat

ed F

at: 0

g, C

hole

ster

ol:

0mg,

Sod

ium

: 4m

g, D

ieta

ry F

iber

: 9g

Pizz

a - P

eppe

roni

or

Che

ese

Vegg

ie C

hees

e Es

trad

a

Pizz

a - P

eppe

roni

or

Che

ese

STAF

FDE

VELO

PMEN

TDA

Y

Grill

ed C

hees

e Sa

ndw

ich

Col

e Sl

aw

Hot D

og o

r Ve

ggie

Dog

Bak

ed B

eans

Ham

burg

er o

r Ve

ggie

Bur

ger

Bla

ck E

yed

Peas

Sal

ad

Fren

ch To

ast -

Rst

Po

tato

esPe

ar C

ompo

te

Garli

c Ch

icke

n Pa

sta

or V

eggi

e Ga

rlic

Past

a w

/Che

ese

Chic

ken

or V

eggi

e Pa

sta

Cacc

iato

re

Past

a M

arin

ara

with

Che

ese

Stir

Fry

Chic

ken

&

Veg

or

Edam

ame

w/ L

o M

ein

Nood

les

Soy

Sauc

e

Rst C

hick

en o

r To

fu w

Gar

lic B

rd

Crum

bsC

ous

Cou

s Pi

laf

Pear

Com

pote

Turk

ey M

elt o

r Veg

Pa

tty -

WW

Bun

Pear

Com

pote

Bbq

Chic

ken

or

Tofu

Red

Bea

ns w

/ Ric

e

Rst B

alsa

mic

Ch

icke

n or

Tofu

Gar

lic P

ita C

hips

Pear

Com

pote

Nach

os -

Beef

or

Veg

gie

Torti

lla C

hips

, Bea

ns

& R

ice

Sals

a

Ench

ilada

sB

eans

Sals

a

Tam

ales

Span

ish

Ric

e

& B

eans

Sals

aTaco

s - C

hick

en

or V

eggi

eSp

anis

h R

ice

& B

eans

Sals

a

Pizz

a - P

eppe

roni

or

Che

ese

Mea

t Loa

f or G

arde

n Ve

ggie

Loa

f

Mas

hers

Rol

l

Mac

and

Che

ese

Fres

h Ve

g

Oct

ober

Wed

nesd

ayTu

esda

yTh

ursd

ayFr

iday

saTu

rday

Mon

day

sund

ay

64

12

3

810

1112

13

5

7 14 21

16 23

19 26

15 22

18 25

2930

3117 24

28

20 27

9 [

[

[

Sal

ad B

ar, M

ilk &

Fre

sh F

ruit

off

ered

dai

ly

[

[

[

“Yel

low

Squ

ash

& S

eeds

” ©

Jen

Nor

tonA

rtS

tudi

o.co

m

Squa

sh L

atke

sK

athy

Rus

sell

LeC

onte

Ele

men

tary

Sch

ool

Ingre

dients:

4 cu

ps w

inte

r squ

ash,

pee

led

and

grat

ed

(but

tern

ut, k

aboc

ha, p

umpk

in, a

nd

spag

hetti

are

all

poss

ible

var

ietie

s)

1smallonion,peeledandgrated

2 eg

gs, l

ight

ly b

eate

n

2 ta

bles

poon

s cor

nsta

rch

1teaspoonbakingsoda

1⁄4teaspoonthyme

1⁄4teaspoonsalt

1⁄4teaspoonpepper

3 ta

bles

poon

s can

ola

oil

Prep

aration

:1.Squeezeanddrainsquashand

onio

ns.

2. In

a la

rge

bow

l, m

ake

latk

e ba

tter b

y m

ixin

g to

geth

er sq

uash

, oni

ons,

eggs

, co

rnst

arch

, bak

ing

soda

, thy

me,

salt

and

pepp

er.

3. U

se y

our h

ands

to fo

rm b

atte

r int

o 3"

pa

tties

.

4. In

a la

rge

skill

et, h

eat o

il ov

er

mediumheat.Frypattiesoneach

side

until

gol

den

brow

n an

d cr

ispy.

5.Removelatkesfrompanandplace

on a

pap

er to

wel

-line

d pl

ate

to d

rain

ex

cess

oil.

6.Repeatsteps3-5untilbatteris

used

up.

7. C

an b

e se

rved

with

a ta

bles

poon

of

appl

esau

ce, s

ourc

ream

or y

ogur

t per

la

tke.

Mak

es 8

Ser

ving

s 2

latk

es p

er s

ervi

ng

Nut

ritio

n In

form

atio

n pe

r Se

rvin

g:C

alor

ies:

92,

Car

bohy

drat

e: 8

g, P

rote

in: 2

g,

Tota

l Fat

: 6g,

Sat

urat

ed F

at: 1

g, C

hole

ster

ol:

47m

g, S

odiu

m: 2

45m

g, D

ieta

ry F

iber

: 1g

Nov

embe

r

Pizz

a - P

eppe

roni

or

Che

ese

Pizz

a - P

eppe

roni

or

Che

ese

VETE

RAN’

S DA

Y

Pizz

a - P

eppe

roni

or

Che

ese

Hot D

og o

r Ve

ggie

Dog

Bak

ed B

eans

Pulle

d Bb

q Po

rk o

r Ve

g Pa

tty -

W

W B

unFren

ch To

ast -

Rs

t Pot

atoe

s

Chic

ken

or E

ggpl

ant

Parm

esan

- Ho

agie

Mac

and

Che

ese

Fres

h Ve

g

HOLI

DAY

Stir

Fry

Chic

ken

&

Veg

or To

fu

w/ L

o M

ein

Nood

les

Past

a M

arin

ara

w

ith C

hees

e

Turk

ey M

elt

or V

eg P

atty

- W

W B

unTHAN

KSGI

VING

HOLI

DAY

Bbq

Chic

ken

or

Veg

Pat

ty -

W

W B

un

Rst B

alsa

mic

Ch

icke

n or

Tofu

Fres

h Ve

gG

arlic

Pita

Chi

ps

Teriy

aki C

hick

en

or E

dam

ame

Veg

Lo M

ein

Taco

s - C

hick

en

or V

eggi

eB

eans

Sals

a

HOLI

DAY

Tam

ales

Span

ish

Ric

e

& B

eans

Sals

a

STAF

FDE

VELO

PMEN

TDA

Y

Burr

itos

- Bea

n

& Ch

eese

Span

ish

Ric

e &

Bea

ns

Sals

a

Wed

nesd

ayTu

esda

yTh

ursd

ayFr

iday

saTu

rday

Mon

day

sund

ay

Squa

sh L

atke

sK

athy

Rus

sell

LeC

onte

Ele

men

tary

Sch

ool

Ingre

dients:

4 cu

ps w

inte

r squ

ash,

pee

led

and

grat

ed

(but

tern

ut, k

aboc

ha, p

umpk

in, a

nd

spag

hetti

are

all

poss

ible

var

ietie

s)

1smallonion,peeledandgrated

2 eg

gs, l

ight

ly b

eate

n

2 ta

bles

poon

s cor

nsta

rch

1teaspoonbakingsoda

1⁄4teaspoonthyme

1⁄4teaspoonsalt

1⁄4teaspoonpepper

3 ta

bles

poon

s can

ola

oil

Prep

aration

:1.Squeezeanddrainsquashand

onio

ns.

2. In

a la

rge

bow

l, m

ake

latk

e ba

tter b

y m

ixin

g to

geth

er sq

uash

, oni

ons,

eggs

, co

rnst

arch

, bak

ing

soda

, thy

me,

salt

and

pepp

er.

3. U

se y

our h

ands

to fo

rm b

atte

r int

o 3"

pa

tties

.

4. In

a la

rge

skill

et, h

eat o

il ov

er

mediumheat.Frypattiesoneach

side

until

gol

den

brow

n an

d cr

ispy.

5.Removelatkesfrompanandplace

on a

pap

er to

wel

-line

d pl

ate

to d

rain

ex

cess

oil.

6.Repeatsteps3-5untilbatteris

used

up.

7. C

an b

e se

rved

with

a ta

bles

poon

of

appl

esau

ce, s

ourc

ream

or y

ogur

t per

la

tke.

Mak

es 8

Ser

ving

s 2

latk

es p

er s

ervi

ng

Nut

ritio

n In

form

atio

n pe

r Se

rvin

g:C

alor

ies:

92,

Car

bohy

drat

e: 8

g, P

rote

in: 2

g,

Tota

l Fat

: 6g,

Sat

urat

ed F

at: 1

g, C

hole

ster

ol:

47m

g, S

odiu

m: 2

45m

g, D

ieta

ry F

iber

: 1g

31

57

89

10

2

4 11 18

13 20

16 23

12 19

15 22

2627

2829

30

14 21

25

17 24

6

[

[

[

Sal

ad B

ar, M

ilk &

Fre

sh F

ruit

off

ered

dai

ly

[

[

[

“Hom

emad

e B

read

” ©

Jen

Nor

tonA

rtS

tudi

o.co

m

Qui

noa

Salad

wi

th D

ried

Apr

icots

&

Cur

rant

sSu

sann

e Je

nsen

Will

ard

Mid

dle

Sch

ool

Ingre

dients:

1cupquinoa

2 cu

ps w

ater

6 dr

ied

apric

ots,

finel

y ch

oppe

d

1/4cupdriedcurrants

3 sc

allio

ns, fi

nely

cho

pped

Vinai

grette

Gratedzestof1lemon

Juiceof1lemon

1/4cupoliveoil

2 te

aspo

ons c

hopp

ed p

arsle

y

1/4teaspoonpaprika

1/4teaspooncumin

1/2teaspoonseasalt

Prep

aration

:1.Bringthewatertoaboil.Addquinoa

and

cook

unt

il th

e qu

inoa

is so

ft an

d cl

ear,

15to20minutes.Drain.

2. I

n a

med

ium

bow

l, w

hisk

toge

ther

the

lem

on z

est a

nd ju

ice,

oliv

e oi

l, pa

rsle

y,

papr

ika,

cum

in a

nd sa

lt. A

dd th

e qu

inoa

, dr

ied

apric

ots,

curr

ants

, sca

llion

, and

pe

pper

. Tos

s and

serv

e.

Mak

es 4

Ser

ving

s

Nut

ritio

n In

form

atio

n pe

r Se

rvin

g:C

alor

ies:

327

, Car

bohy

drat

e: 4

1g, P

rote

in: 7

g,

Tota

l Fat

: 16g

, Sat

urat

ed F

at: 2

g, C

hole

ster

ol:

0mg,

Sod

ium

: 302

mg,

Die

tary

Fib

er: 5

g

Pizz

a - P

eppe

roni

or

Che

ese

Vegg

ie C

hees

e Es

trad

a

Pizz

a - T

radi

tiona

l Ch

eese

HOLI

DAY

Fren

ch To

ast -

Rs

t Pot

atoe

s

Slop

py J

oe o

rVe

ggie

Joe

-

WW

Bun

Ham

burg

er o

r Veg

gie

Burg

er -

WW

Bun

Bla

ck E

yed

Peas

Sal

ad

HOLI

DAY

Garli

c, B

acon

and

Ch

icke

n Pa

sta

orVe

ggie

Gar

lic P

asta

w

ith C

hees

e

Stir

Fry

Chic

ken

&

Veg

or To

fu w

/ Lo

Mei

n No

odle

s

Chic

ken

or V

eggi

e Te

traz

ini P

asta

WIN

TER

RECE

SS

Oven

Frie

d

Chic

ken

or

Veg

Patty

Fres

h Ve

gR

oll

Rst C

hick

en o

r Ve

g Pa

tty w

Gar

lic

Brd

Crum

bsB

ulga

r w/ L

emon

an

d H

erbs

Hone

y Di

jon

Chic

ken

or V

eg P

atty

Mor

roca

n C

arro

t Sal

ad,

Bre

ad S

ticks

WIN

TER

RECE

SS

Chic

ken

or E

gg

Sala

d Sa

ndw

iche

sC

arro

t Stic

ks w

ithR

anch

Dre

ssin

g

Ench

ilada

sQ

uino

a Sa

lad,

B

eansQu

esad

illas

-

Chic

ken

or V

eggi

eQ

uino

a Sa

lad,

Bea

ns

Sals

a

Dec

embe

rW

edne

sday

Tues

day

Thur

sday

Frid

aysa

Turd

ayM

onda

ysu

nday

Qui

noa

Salad

wi

th D

ried

Apr

icots

&

Cur

rant

sSu

sann

e Je

nsen

Will

ard

Mid

dle

Sch

ool

Ingre

dients:

1cupquinoa

2 cu

ps w

ater

6 dr

ied

apric

ots,

finel

y ch

oppe

d

1/4cupdriedcurrants

3 sc

allio

ns, fi

nely

cho

pped

Vinai

grette

Gratedzestof1lemon

Juiceof1lemon

1/4cupoliveoil

2 te

aspo

ons c

hopp

ed p

arsle

y

1/4teaspoonpaprika

1/4teaspooncumin

1/2teaspoonseasalt

Prep

aration

:1.Bringthewatertoaboil.Addquinoa

and

cook

unt

il th

e qu

inoa

is so

ft an

d cl

ear,

15to20minutes.Drain.

2. I

n a

med

ium

bow

l, w

hisk

toge

ther

the

lem

on z

est a

nd ju

ice,

oliv

e oi

l, pa

rsle

y,

papr

ika,

cum

in a

nd sa

lt. A

dd th

e qu

inoa

, dr

ied

apric

ots,

curr

ants

, sca

llion

, and

pe

pper

. Tos

s and

serv

e.

Mak

es 4

Ser

ving

s

Nut

ritio

n In

form

atio

n pe

r Se

rvin

g:C

alor

ies:

327

, Car

bohy

drat

e: 4

1g, P

rote

in: 7

g,

Tota

l Fat

: 16g

, Sat

urat

ed F

at: 2

g, C

hole

ster

ol:

0mg,

Sod

ium

: 302

mg,

Die

tary

Fib

er: 5

g

1

35

67

82 9 16

11 18

14 21

10 17

13

20

2425

2627

2829

3031

12 19

23

15 22

4 [

[

[

Sal

ad B

ar, M

ilk &

Fre

sh F

ruit

off

ered

dai

ly

[

[

[

HOLI

DAY

“Ora

nges

& O

rang

e B

loss

oms”

© J

enN

orto

nArt

Stu

dio.

com

Citr

us &

Let

tuce

Sala

dSu

sann

e Je

nsen

W

illar

d M

iddl

e S

choo

l

Ingre

dients:

3 le

ttuce

hea

ds

3 ta

nger

ines

1/4cupoliveoil

2 tb

sp o

rang

e ju

ice

1tsphoney

1/4tspsalt

1/4tsppepper

Prep

aration

:1.Washanddrylettuce.Thentearthem

into

bite

-siz

e pi

eces

.

2. P

eel a

nd se

ctio

n ta

nger

ines

and

arr

ange

in

bow

l.

3. C

ombi

ne th

e or

ange

juic

e, h

oney

, and

sa

lt in

a b

owl,

then

whi

sk in

the

oliv

e oi

l.

Pour

dre

ssin

g ov

er th

e gr

eens

and

toss

ge

ntly

. Ser

ve w

ith fr

eshl

y gr

ound

pep

per.

Mak

es 5

Ser

ving

s

Nut

ritio

n In

form

atio

n pe

r Se

rvin

g:C

alor

ies:

149

, Car

bohy

drat

e: 2

3g, P

rote

in: 4

g,

Tota

l Fat

: 6g,

Sat

urat

ed F

at: 1

g, C

hole

ster

ol:

0mg,

Sod

ium

: 179

mg,

Die

tary

Fib

er: 5

g

STAF

FDE

VELO

PMEN

TDA

Y

Mar

tin L

uthe

rKi

ng D

ay

Pizz

a - P

eppe

roni

or

Che

ese

Fren

ch To

ast -

Rs

t Pot

atoe

s

Pizz

a - P

eppe

roni

or

Che

ese

Gard

en V

eg

Estr

ada

Slop

py J

oe o

rVe

ggie

Joe

-

WW

Bun

Hot D

og o

r Ve

ggie

Dog

B

aked

Bea

ns

Past

a M

arin

ara

with

Che

ese

Sala

d B

ar w

/ Citr

us

Tast

ingM

ac a

nd C

hees

e Fr

esh

Veg

Sala

d B

ar w

/ Citr

us

Tast

ingSt

ir Fr

y Ch

icke

n

& Ve

g or

Tofu

w/

Lo M

ein

Nood

les

Sala

d B

ar w

/ Citr

us

Tast

ingPa

sta

Mar

inar

a

with

Che

ese

Sala

d B

ar w

/ Citr

us

Tast

ing

Turk

ey M

elt o

r Ve

g Pa

tty -

W

W B

unTand

oori

Styl

e Ch

icke

n or

Tofu

B

ulga

r w/L

emon

an

d H

erbs

Rst B

alsa

mic

Ch

icke

n or

Veg

Pa

tty

Gar

lic P

ita C

hips

,Fr

esh

Veg

Bbq

Chic

ken

or

Veg

Pat

ty -

W

W B

un

WIN

TER

RECE

SS

Tam

ales

Sp

anis

h R

ice

&

Bea

nsSa

lsa

Ench

ilada

sSp

anis

h R

ice

&

Bea

nsSa

lsaBu

rrito

s - B

ean

&

Chee

sePo

zoleW

INTE

R RE

CESS

HOLI

DAY

WIN

TER

RECE

SS

Janu

ary

Wed

nesd

ayTu

esda

yTh

ursd

ayFr

iday

saTu

rday

Mon

day

sund

ay

53

12

79

1011

12

4

6 13 20

15 22

18 25

14 21

17 24

2829

3031

16 23

27

19 26

8

[

[

[

Sal

ad B

ar, M

ilk &

Fre

sh F

ruit

off

ered

dai

ly

[

[

[

“Bru

ssel

Spr

outs

” ©

Jen

Nor

tonA

rtS

tudi

o.co

m

Mac

’n G

reen

sC

arrie

Feh

rR

osa

Par

ks &

Was

hing

ton

Elem

enta

ry

A he

alth

y ve

rsio

n to

the

clas

sic M

ac ’n

Ch

eese

, thi

s kid

-frie

ndly

reci

pe is

eas

y to

sw

itch

up in

gred

ient

s, ad

d ch

edda

r che

ese,

br

occo

li, e

ven

raisi

ns fo

r a c

reat

ive

twist

.

Ingre

dients:

2 bu

nche

s of w

inte

r gre

ens,

thin

ly sl

iced

(c

hard

, kal

e an

d co

llard

s are

all

poss

ible

va

rietie

s)

1clovegarlic,minced

1tablespoonoliveoil

3⁄4poundmacaroni,cookedanddrained

(approximately31⁄2cups)

1/4teaspoonsalt

1/3cupparmesancheese,gratedfine

Prep

aration

:1.Heatoliveoilinalargesautépan.Add

greens,garlic,andapinchofsalt.Sauté

abou

t 5 m

inut

es o

ver h

igh

heat

.

2. A

dd m

acar

oni,

pinc

h of

salt

and

Pa

rmes

an to

the

gree

ns. T

oss t

oget

her.

Mak

es 8

Ser

ving

s1

cup

per s

ervi

ng

Nut

ritio

n In

form

atio

n pe

r Se

rvin

g:C

alor

ies:

141

, Car

bohy

drat

e: 2

2g, P

rote

in: 6

g,

Tota

l Fat

: 4g,

Sat

urat

ed F

at: 1

g, C

hole

ster

ol:

4mg,

Sod

ium

: 158

mg,

Die

tary

Fib

er: 2

g

Pizz

a - P

eppe

roni

or

Che

ese

PRES

IDEN

T’S

DAY

Pizz

a - P

eppe

roni

or

Che

ese

Pizz

a - P

eppe

roni

or

Che

ese

Egg

Rolls

-

Chic

ken

or V

eg

Lo M

ein

Soy

Sauc

e

Fren

ch To

ast -

Rs

t Pot

atoe

s

Stea

med

Chi

cken

Bu

ns o

r Eda

mam

eSt

ir Fr

y Ve

g, R

ice

Soy

Sauc

e

Chic

ken

or V

eggi

e Ta

co S

alad

Ric

e an

d B

eans

Past

a M

arin

ara

with

Che

ese

Mac

n' G

reen

s -

Chic

ken

or V

eggi

e

Mac

and

Che

ese

Fres

h Ve

g

Mac

n' G

reen

s -

Chic

ken

or V

eggi

e

SOUL

FOO

D DA

Y Bb

q Ch

icke

n or

Ve

g Pa

ttyC

orn

brea

d, C

ole

Slaw

SOUL

FOO

D DA

Y Pu

lled

Bbq

Pork

or

Veg

Patty

- W

W B

unPo

tato

Sal

ad

VALE

NTIN

E’S

DAY

SOUL

FOO

D DA

Y Ca

tfish

Sub

, Le

ttuce

& Ta

rtar

Sau

ce

Swee

t Pot

ato

Frie

s

SOUL

FOO

D DA

Y Ov

en F

ried

Chic

ken

or V

eg P

atty

Cre

amed

Cor

nR

oll

Tam

ales

Span

ish

Ric

e

& B

eans

Sa

lsa

LINC

OLN'

S BI

RTHD

AY

CHIN

ESE

NEW

YEA

R Eg

g Ro

lls -

Chic

ken

or V

eg L

o M

ein

Soy

Sauc

e

Burr

itos

- Bea

n

& Ch

eese

Span

ish

Ric

e &

Bea

ns,

Sals

a

Febr

uary

Wed

nesd

ayTu

esda

yTh

ursd

ayFr

iday

saTu

rday

Mon

day

sund

ay

2

46

78

9

1

3 10 17

12 19

15 22

11 18

14 21

2526

2728

13 20

24

16 23

5

[

[

[

Sal

ad B

ar, M

ilk &

Fre

sh F

ruit

off

ered

dai

ly

[

[

[

“Ora

nge

Car

rots

on

Pin

k” ©

Jen

Nor

tonA

rtS

tudi

o.co

m

Root

Slaw

Car

rie O

rth

Emer

son

and

John

Mui

r Ele

men

tary

Ingre

dients:

1⁄2headmediumgreencabbage

(abo

ut 4

cup

s thi

nly

slice

d)

2 m

ediu

m c

arro

ts, g

rate

d on

larg

e ho

les

of a

che

ese

grat

er

1mediumparsnip,gratedonthelarge

hole

s of a

che

ese

grat

er

8 sm

all r

ed ra

dish

es, g

rate

d on

the

larg

e ho

les o

f a c

hees

e gr

ater

21⁄2tablespoonsm

ayonnaise

1tablespoonDijonmustard

1tablespooncidervinegar

1⁄4teaspoonceleryseed

2 pi

nche

s sug

ar

Prep

aration

:1.Placemayonnaise,mustard,vinegar,

cele

ry se

eds,

and

suga

r in

a sm

all b

owl.

Whi

sk th

e dr

essin

g in

gred

ient

s tog

ethe

r.

2. T

oss v

eget

able

s tog

ethe

r in

a se

para

te

bow

l.

3. A

dd th

e dr

essin

g, to

ss, a

nd m

ix u

ntil

all

vege

tabl

es a

re th

orou

ghly

coa

ted.

4. L

et th

e sla

w si

t for

a fe

w m

inut

es

to so

ften

the

cabb

age

and

abso

rb th

e dr

essin

g.

Mak

es 8

Ser

ving

s1

cup

per s

ervi

ng

Nut

ritio

n In

form

atio

n pe

r Se

rvin

g:C

alor

ies:

70,

Car

bohy

drat

e: 1

2g, P

rote

in: 1

g,

Tota

l Fat

: 2g,

Sat

urat

ed F

at: 0

g, C

hole

ster

ol:

2mg,

Sod

ium

: 132

mg,

Die

tary

Fib

er: 3

g

Stm

d Bb

q Ch

icke

n Bu

ns o

r Eda

mam

eSt

ir Fr

y Ve

g, R

ice

Pizz

a - P

eppe

roni

or

Che

ese

Pizz

a - P

eppe

roni

or

Che

ese

Vegg

ie C

hees

e

Estra

da

Ham

burg

er o

r Ve

ggie

Bur

ger -

W

W B

unB

lack

Eye

d Pe

as S

alad

Pulle

d Bb

q Po

rk o

r Ve

g Pa

tty -

W

W B

unSw

eet P

otat

o Fr

ies

Grill

ed C

hees

e Sa

ndw

ich

Mor

roca

n C

arro

t Sal

ad

Chic

ken

or V

eg P

atty

Pa

rmes

an -

Hoag

ie

Chic

ken

or V

eggi

e Te

traz

ini P

asta

Mac

and

Che

ese

Fres

h Ve

g

Garli

c, B

acon

and

Ch

icke

n Pa

sta

orVe

ggie

Gar

lic P

asta

w

ith C

hees

e

Stir

Fry

Chic

ken

&

Veg

or To

fu w

/ Lo

Mei

n No

odle

s

Oven

Frie

d Ch

icke

n or

Veg

Pa

ttyM

ashe

rs &

Gra

vyB

read

Stic

ks

Rst B

alsa

mic

Ch

icke

n or

Tofu

Roo

t Sla

w, G

arlic

Pita

C

hips

Hone

y Di

jon

Chic

ken

or V

eg

Patty

Bul

gar w

/Lem

on

and

Her

bs

Rst C

hick

en o

r Tof

u w

/Gar

lic B

rd C

rum

bsR

oot S

law

Bre

ad S

ticks

Chic

ken

Sala

d

or E

gg S

alad

Sa

ndw

iche

sC

arro

t Stic

ks

Taco

s - C

hick

en

or V

eggi

eSp

anis

h R

ice

& B

eans

Sa

lsaST

. PAT

RICK

’S D

AY

Corn

ed B

eef

or To

fuC

arro

ts, P

otat

oes,

R

ollEn

chila

das

Span

ish

Ric

e &

Bea

ns

Nach

os -

Beef

or

Bean

& C

hees

eTo

rtilla

Chi

ps, B

eans

, Sa

lsa

Mar

chW

edne

sday

Tues

day

Thur

sday

Frid

aysa

Turd

ayM

onda

ysu

nday

Root

Slaw

Car

rie O

rth

Emer

son

and

John

Mui

r Ele

men

tary

Ingre

dients:

1⁄2headmediumgreencabbage

(abo

ut 4

cup

s thi

nly

slice

d)

2 m

ediu

m c

arro

ts, g

rate

d on

larg

e ho

les

of a

che

ese

grat

er

1mediumparsnip,gratedonthelarge

hole

s of a

che

ese

grat

er

8 sm

all r

ed ra

dish

es, g

rate

d on

the

larg

e ho

les o

f a c

hees

e gr

ater

21⁄2tablespoonsm

ayonnaise

1tablespoonDijonmustard

1tablespooncidervinegar

1⁄4teaspoonceleryseed

2 pi

nche

s sug

ar

Prep

aration

:1.Placemayonnaise,mustard,vinegar,

cele

ry se

eds,

and

suga

r in

a sm

all b

owl.

Whi

sk th

e dr

essin

g in

gred

ient

s tog

ethe

r.

2. T

oss v

eget

able

s tog

ethe

r in

a se

para

te

bow

l.

3. A

dd th

e dr

essin

g, to

ss, a

nd m

ix u

ntil

all

vege

tabl

es a

re th

orou

ghly

coa

ted.

4. L

et th

e sla

w si

t for

a fe

w m

inut

es

to so

ften

the

cabb

age

and

abso

rb th

e dr

essin

g.

Mak

es 8

Ser

ving

s1

cup

per s

ervi

ng

Nut

ritio

n In

form

atio

n pe

r Se

rvin

g:C

alor

ies:

70,

Car

bohy

drat

e: 1

2g, P

rote

in: 1

g,

Tota

l Fat

: 2g,

Sat

urat

ed F

at: 0

g, C

hole

ster

ol:

2mg,

Sod

ium

: 132

mg,

Die

tary

Fib

er: 3

g

2

46

78

9

1

3 10 17

12 19

15 22

11 18

14 21

2526

2728

2930

31

13 20

24

16 23

5

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ad B

ar, M

ilk &

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sh F

ruit

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ered

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n S

prou

ts”

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enN

orto

nArt

Stu

dio.

com

Polen

ta

with

Ita

lian

Len

til S

tew

Mic

hael

Bau

ce

Thou

sand

Oak

s El

emen

tary

Sch

ool

Ingre

dients:

4 cu

ps c

ooke

d po

lent

a

(see

inst

ruct

ions

bel

ow)

2 cu

ps le

ntils

4 cu

ps w

ater

1bayleaf

1onion,diced

2 ca

rrot

s, di

ced

1stalkcelery,diced

1clovegarlic,minced

1teaspoonfreshthyme,minced

1tablespoonfreshoregano,minced

1tablespoonoliveoil

1⁄2teaspoonseasalt

Prep

aration

: Po

lent

a

1cuppolenta

4 cu

ps w

ater

1⁄2teaspoonseasalt

1.Inamediumsaucepanbring4cups

waterand1⁄2teaspoonsalttoaboil.

Slow

ly w

hisk

in p

olen

ta a

nd c

ook

over

low

he

at u

ntil

thic

kene

d, a

bout

two

min

utes

.

2. C

over

and

sim

mer

on

a lo

w fl

ame

for

30minutesorm

ore,addingmorewaterif

nece

ssar

y to

pre

vent

bur

ning

.

3.Removefromheatandpourpolenta

into

oile

d pa

n an

d se

t asid

e to

firm

up.

...re

cipe

con

tinue

d on

bac

k co

ver

Pizz

a - P

eppe

roni

or

Che

ese

Vegg

ie C

hees

e Es

trad

a

Pizz

a - P

eppe

roni

or

Che

ese

Fren

ch To

ast -

Rs

t Pot

atoe

s

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q Po

rk

or V

eg P

atty

-

WW

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Col

e Sl

awEgg

Rolls

-

Chic

ken

or V

eg

Lo M

ein

Soy

Sauc

e

Slop

py J

oe o

rVe

ggie

Joe

-

WW

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ogs

or V

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e Do

gsB

aked

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ns

Garli

c Ch

icke

n Pa

sta

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lic V

eggi

e Pa

sta

w/

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ese,

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til S

oup

Chic

ken/

Vegg

ie

Past

a Ca

ccia

tore

Le

ntil S

oup

Past

a M

arin

ara

with

Che

ese

Lent

il Sou

p

Bbq

Chic

ken

or

Veg

Patty

Rol

l

Tand

oori

Styl

e Ch

icke

n or

Tofu

C

ous

Cou

s &

Lent

ils

Turk

ey M

elt o

r Ve

g Pa

tty -

W

W B

unM

orro

can

Car

rot S

alad

SPRI

NG R

ECES

S

Chile

Qui

les

- Eg

gs, S

alsa

an

d Ch

eese

Torti

lla C

hips

& B

eans

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s - C

hick

en

or V

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eSp

anis

h R

ice

& B

eans

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a

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itos

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n

& Ch

eese

Bea

ns

Sals

aSPRI

NG R

ECES

SHO

LIDA

YSP

RING

REC

ESS

SPRI

NG R

ECES

SSP

RING

REC

ESS

Apr

ilW

edne

sday

Tues

day

Thur

sday

Frid

aysa

Turd

ayM

onda

ysu

nday

6

41

23

810

1112

13

5

7 14 21

16 23

19 26

15 22

18 25

29

17 24

28

20 27

9

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Sal

ad B

ar, M

ilk &

Fre

sh F

ruit

off

ered

dai

ly

[

[

[

30

“Let

tuce

, Cila

ntro

& O

nion

” ©

Jen

Nor

tonA

rtS

tudi

o.co

m

Mix

ed G

reen

s &

Her

b Sa

ladC

arrie

Feh

r

Ros

a P

arks

& W

ashi

ngto

n El

emen

tary

Ingre

dients:

5 cu

ps, m

ixed

sala

d gr

eens

of c

hoic

e

1cup,combinationoffreshchives,

pars

ley,

and

che

rvil,

cho

pped

1tablespoonlemonjuice

1smallshallot,diced

1⁄2teaspoonsalt

4 ta

bles

poon

s ext

ra v

irgin

oliv

e oi

l

Edib

le fl

ower

s suc

h as

cal

endu

la

Prep

aration

:1.Chooseavarietyofm

ixedsaladgreens,

com

bini

ng a

var

iety

of t

aste

s, co

lors

, and

te

xtur

es.

2. C

ombi

ne th

e le

mon

juic

e, sh

allo

t, an

d sa

lt in

a b

owl,

then

whi

sk in

the

oliv

e oi

l. Po

ur d

ress

ing

over

the

gree

ns a

nd to

ss

gent

ly.

3. S

erve

with

fres

hly

grou

nd p

eppe

r and

to

p w

ith e

dibl

e flo

wer

s.

Mak

es 6

Ser

ving

s1

cup

per s

ervi

ng

Nut

ritio

n In

form

atio

n pe

r Se

rvin

g:C

alor

ies:

107

, Car

bohy

drat

e: 6

g, P

rote

in: 2

g,

Tota

l Fat

: 9g,

Sat

urat

ed F

at: 1

g, C

hole

ster

ol:

0mg,

Sod

ium

: 217

mg,

Die

tary

Fib

er: 2

g

Stir

Fry

Chic

ken

&

Veg

or To

fu

w/ L

o M

ein

Nood

les

Turk

ey M

elt o

r Ve

g Pa

tty -

W

W B

un

Taco

s - C

hick

en

or V

eggi

eSp

anis

h R

ice

& B

eans

Sals

aHO

LIDA

YM

EMOR

IAL

DAY

HOLI

DAY

MAL

COM

X’S

BIRT

HDAY

Pizz

a - P

eppe

roni

or

Che

ese

Pizz

a - P

eppe

roni

or

Che

ese

Pizz

a - P

eppe

roni

or

Che

ese

Fren

ch To

ast -

Rs

t Pot

atoe

s

Chili

& C

hees

e Bo

wl w

/ Co

rnbr

ead

Bea

n &

Che

ese

Bow

l w

/ Cor

nbre

ad

Grill

ed C

hees

e Sa

ndw

ich

Mor

occa

n C

arro

t Sal

ad

Past

a M

arin

ara

with

Che

ese

Mac

and

Che

ese

Fres

h Ve

g

Chic

ken

or V

eggi

e Te

traz

ini P

asta

BBQ

Chic

ken

or

Veg

Patty

Cor

nbre

adFr

esh

Veg

Hone

y Di

jon

Chic

ken

or V

eg

Patty

Gar

lic P

ita C

hips

Chic

ken

w/G

arlic

Br

d Cr

umbs

or T

ofu

Cou

s C

ous

Pila

f

Teriy

aki C

hick

en

or E

dam

ame

Qui

noa

w/ M

iso

Vi

naig

rette

Burr

itos

- Bea

n

& Ch

eese

Span

ish

Ric

e &

Bea

ns

Nach

os -

Beef

or

Veg

gie

Torti

lla C

hips

, B

eans

& R

ice

Sals

a

Ques

adill

as -

Chic

ken

or V

eggi

eSp

anis

h R

ice

& B

eans

Sa

lsaTa

mal

es

Span

ish

Ric

e

and

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nsSa

lsa

Past

a M

arin

ara

with

Che

ese

[

[

[

Sal

ad B

ar, M

ilk &

Fre

sh F

ruit

off

ered

dai

ly

[

[

[

May

Wed

nesd

ayTu

esda

yTh

ursd

ayFr

iday

saTu

rday

Mon

day

sund

ay

Mix

ed G

reen

s &

Her

b Sa

ladC

arrie

Feh

r

Ros

a P

arks

& W

ashi

ngto

n El

emen

tary

Ingre

dients:

5 cu

ps, m

ixed

sala

d gr

eens

of c

hoic

e

1cup,combinationoffreshchives,

pars

ley,

and

che

rvil,

cho

pped

1tablespoonlemonjuice

1smallshallot,diced

1⁄2teaspoonsalt

4 ta

bles

poon

s ext

ra v

irgin

oliv

e oi

l

Edib

le fl

ower

s suc

h as

cal

endu

la

Prep

aration

:1.Chooseavarietyofm

ixedsaladgreens,

com

bini

ng a

var

iety

of t

aste

s, co

lors

, and

te

xtur

es.

2. C

ombi

ne th

e le

mon

juic

e, sh

allo

t, an

d sa

lt in

a b

owl,

then

whi

sk in

the

oliv

e oi

l. Po

ur d

ress

ing

over

the

gree

ns a

nd to

ss

gent

ly.

3. S

erve

with

fres

hly

grou

nd p

eppe

r and

to

p w

ith e

dibl

e flo

wer

s.

Mak

es 6

Ser

ving

s1

cup

per s

ervi

ng

Nut

ritio

n In

form

atio

n pe

r Se

rvin

g:C

alor

ies:

107

, Car

bohy

drat

e: 6

g, P

rote

in: 2

g,

Tota

l Fat

: 9g,

Sat

urat

ed F

at: 1

g, C

hole

ster

ol:

0mg,

Sod

ium

: 217

mg,

Die

tary

Fib

er: 2

g

4

21

68

910

11

3

5 12 19

14 21

17 24

13 20

16 23

2728

2930

31

15 22

26

18 25

7

“Apr

icot

s an

d B

loss

oms”

© J

enN

orto

nArt

Stu

dio.

com

Nec

tarin

e Sa

lsaSu

sann

e Je

nsen

W

illar

d M

iddl

e S

choo

l

Ingre

dients:

4 m

ediu

m n

ecta

rines

, dic

ed

1⁄2cupcucumber,diced

1⁄2cupredonions,finelydiced

1tablespoongarlic,minced

1⁄2jalapenopepper,minced

2 ta

bles

poon

s min

ced

shal

lot

3 ta

bles

poon

s cho

pped

cila

ntro

2 ta

bles

poon

s ora

nge

juic

e

11⁄2teaspoonmaplesyrup

1⁄2teaspoonseasalt

Prep

aration

:M

ix a

ll in

gred

ient

s in

a m

ediu

m si

ze b

owl

and

serv

e w

ith to

rtill

as o

r chi

ps.

Mak

es 8

Ser

ving

s1⁄

2 cu

p pe

r ser

ving

Nut

ritio

n In

form

atio

n pe

r Se

rvin

g:C

alor

ies:

45,

Car

bohy

drat

e: 1

1g, P

rote

in: 1

g,

Tota

l Fat

: 0g,

Sat

urat

ed F

at: 0

g, C

hole

ster

ol:

0mg,

Sod

ium

: 147

mg,

Die

tary

Fib

er: 1

g

Chef

’s C

hoic

e

Pizz

a - P

eppe

roni

or

Che

ese

Chef

’s C

hoic

e

Chic

ken

or V

eg P

atty

Pa

rmes

an -

Hoag

ie

Chef

’s C

hoic

e

Mac

and

Che

ese

Fres

h Ve

g

Chef

’s C

hoic

e

Rst B

alsa

mic

Ch

icke

n or

Tofu

Cou

s C

ous

Pila

f

Chef

’s C

hoic

eLa

st D

ay o

f Sch

ool

Ques

adill

as -

Ch

icke

n or

Veg

gie

Span

ish

Ric

e &

Bea

nsN

ecta

rine

Sals

a

[

[

[

Sal

ad B

ar, M

ilk &

Fre

sh F

ruit

off

ered

dai

ly

[

[

[

June

Wed

nesd

ayTu

esda

yTh

ursd

ayFr

iday

saTu

rday

Mon

day

sund

ay

1

35

67

82 9 16

11 18

14 21

10 17

13 20

2425

2627

2829

30

12 19

23

15 22

4

July

Wed

nesd

ayTu

esda

yTh

ursd

ayFr

iday

saTu

rday

Mon

day

sund

ay

12

34

56

810

1112

137 14 21

16 23

19 26

15 22

18 25

2930

17 24

28

20 27

9

31