Post on 12-Jun-2020
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
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6 13 20
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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
[
[
[
Sal
ad B
ar, M
ilk &
Fre
sh F
ruit
off
ered
dai
ly
[
[
[
“Bea
n S
prou
ts”
© J
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
Pulle
d Bb
q Po
rk
or V
eg P
atty
-
WW
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oup
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Sal
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ar, M
ilk &
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sh F
ruit
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ered
dai
ly
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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
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allo
t, an
d sa
lt in
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owl,
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whi
sk in
the
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ur d
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over
the
gree
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ss
gent
ly.
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erve
with
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p w
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dibl
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s.
Mak
es 6
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ving
s1
cup
per s
ervi
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n In
form
atio
n pe
r Se
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g:C
alor
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107
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bohy
drat
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g, P
rote
in: 2
g,
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l Fat
: 9g,
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at: 1
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hole
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Stir
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Chic
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or To
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w/ L
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Nood
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g Pa
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aHO
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Rs
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Chili
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Mor
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ad
Past
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Mac
and
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Fres
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asta
BBQ
Chic
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ita C
hips
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arlic
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umbs
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s C
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f
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hick
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dam
ame
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iso
Vi
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itos
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n
& Ch
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Span
ish
Ric
e &
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ns
Nach
os -
Beef
or
Veg
gie
Torti
lla C
hips
, B
eans
& R
ice
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a
Ques
adill
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Chic
ken
or V
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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
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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
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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
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2627
2829
30
12 19
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15 22
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