2013 elementary menus - berkeley unified school district

Elementary School Menu

BUSD

CA

Eat HealthyAnd Delicious

For Strength And Growth

Planting the Seeds of Change

Berkeley Unified School diStrict 2013/2014

Thank you to our sponsors for helping make this calendar possible:

BUSD Nutrition Services 2013-2014 Menu

About Your Child’s Cafeteria Meal Account• Allstudentshaveapersonaldebitaccount(notacreditaccount—pleaseremembertodepositmoneyformealsregularly).

• StudentsaccesstheiraccountusingacardwithapersonalID#.

• Sendinanydollaramounttobecreditedtoyourchild’spersonalmealaccount.

• Pleasemakecheckspayableto:BerkeleyUnifiedSchoolDistrict

• Writeyourchild’sfirstandlastnameonthechecktobecertainthemoneyisdepositedintothecorrectstudent’saccount.

• Purchasingmealsinadvanceeliminatestheneedforyourchildtoremembertobringmoneytoschooldaily.

• Whenstudentsbringalunchfromhome,theymayusetheiraccounttopurchasemilk.

Tips for keeping track of your child’s meal account• Markyourcalendarwhenyousendmoneyforyourchild’saccountandhowmuchyousend.

• Sendingtherecommendedamountof$61.75($71.25formiddleschooland$80.75forhighschool)willpayfor20lunches.

• Contactthecafeteriaasneededtocheckonyourchild’sbalancebeforeitgetslow.

Meal PriceS

BreakfastAdult $3.00Elementary FREEMiddle School FREEHigh School FREEReduced Price FREEBreakfasts include an entrée, fresh fruit or juice, and 1% or nonfat milk.

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

Families may apply to receive free or reduced-price meals for students at any time...

Toapply,gotoezmealapp.com.Householdsmaycompleteandsubmitafamilyapplicationatanytimeduringtheschoolyear.Ifyouhavequestions,pleasecontactBUSDNutritionServices.

Formoreinformationregardingnutritionservices,pleasegotoourwebsiteatwww.berkeleyschools.netandclickthelinkto“NutritionServices”onthe“Departments”page.

ViSion StateMent

Ourvisionistoteacheverychildtoseek,grow,prepareandeatnourishing,deliciousandsustainablygrownfood:empoweringthemtomakechoicesthathaveapositiveinfluenceontheirpersonalhealth,family,communityandsurroundingenvironment.

eleMentary SchoolBreakfaSt MenU

SaMPle Month, two-week cycleS

CerealString Cheese Fresh Fruit Milk


FullBloom SconeFresh FruitMilk

Pumpkin or Banana BreadFresh fruitMilk

Granola BarYogurtFresh FruitMilk


Muffin-BPPumpkin SeedsFresh FruitMilk

FullBloom MuffinFresh FruitMilk

Whole Wheat BagelCream Cheese100% Fruit JuiceMilk








Muffin-BPPumpkin Seeds Fresh FruitMilk




BUSD Nutrition Services1720OregonStreet,Berkeley,CA94703Office:510-644-6200

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

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

ResponsibilitiesThe 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.

MissionPart 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 encourag-ing 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 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

Summerfun 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%fruitjuicewithgrapes or berries in ice cube trays, serve in sparkling water for a healthy fun summer beverage

Suggestions for Healthy Food Choices in SnacksIn 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 improvingthe 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 SnacksWhenever 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.

aug

STAFF DEVELOPMENT DAY


Pizza - Pepperoni or Cheese

Pasta Marinara with Cheese

Burritos - Bean & Cheese

Spanish RiceRoasted TomatoesSalsa

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Pizza - Pepperoni Pasta Marinara Burritos - Bean

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Sunday Monday Tuesday Wednesday Thursday Friday1.TheGoverningBoardwillensurethatno

student in the Berkeley Unified School District

(BUSD) goes hungry while in school.

2. The Board will ensure that an economically

sustainable meal program that provides a

healthy nutritious lunch is available to every

student at every school so that students are

prepared to learn to their fullest potential. The

district will also ensure that every student will

have access to a healthy and nutritious break-

fast and require that all after school programs

offer a healthy nutritious snack.

3. The Board will ensure that the nutritional

value of the food served by BUSD and after

school programs significantly improves upon

USDAandStateDietaryGuidelinesbyprovid-

ing nutritious, fresh, tasty, locally grown food

that reflects Berkeley’s cultural diversity. The

Board of Education encourages staff to utilize

food from school gardens and local farmers

based upon availability and acceptability.

4. The Board prohibits the marketing and

advertising of non-nutritious foods and

beverages through signage, vending machine

fronts, logos, scoreboards, school supplies,

advertisements in school publications, coupon

or incentive programs, or other means.

5. The Board supports sustainable organic

agriculture. Therefore the Nutrition Services

Director shall develop and implement a plan

to integrate organic food, as defined by the

USDA National Organic Program, into the

meals served to our students by the BUSD.

The plan shall seek to eliminate potentially

harmful food additives and processes, such

as bovine growth hormones, irradiation,

hydrogenated oils, and known genetically

modified foods.

6. Meals served to students shall be attrac-

tively presented in a pleasant environment

with sufficient time for eating. It shall be the

responsibility of the school staff to foster good

manners and respect for fellow students.

7. Students at the K-8 level will not be involved

in the sale of candy, sodas, cookies and sweets

at any school sponsored event or for any

fundraising activity.

8. Bake Sales and/or Ice Cream Socials may be

held at the K-8 level with the permission of

the school principal, in moderation and with

consideration and consistency of the goals of

this policy.

9.Foodsofferedtostudentsandemployeesof

BUSD during the day as a snack, an incen-

tive, or in school offices, whether provided by

parents or BUSD staff, shall be consistent with

the goals of the policy.

10.TheBoardrecognizesthatclasspartiesarea

tradition in public education. However, parents

and staff are encouraged to provide party snack

items that are consistent with the goals of the

policy and held after the lunch hour whenever

possible.

11.TheBoardwillensurethatteachers,

principals, and Nutrition Services employees

recognize that the lunch period is an integral

part of the educational program of BUSD and

work to implement the goals of this policy.

12.TheBoardshallensurethateatingexperi-

ences, gardens, and nutrition education are

integrated into the core academic curriculum

at all grade levels.

13.Eachschoolshallpostthedistrict’spolicies

and regulations on nutrition and physical

activity on their web page, in public view

within all school cafeterias or in other central

eating areas.

14.TheSuperintendentordesigneeshall

recommend for Board approval specific

quality indicators that will be used to measure

the implementation of the policy district wide

and at each district school. These measures

shall include but not be limited to the analysis

of the nutritional content of meals served,

student participation rates in school meal

programs — any sales of non-nutritious foods

and beverages in fundraisers or other venues

outside the district’s meal programs; and

feedback from food service personnel, school

administrators, the school health council,

parents/guardians, students, and other

appropriate persons.

Wellness Policy

T o help ensure the wellness of each student attending Berkeley Unified School District and to provide guidance to school personnel

in the areas of nutrition, health, physical activity and food service the Board subscribes to the following:

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

Roasted Tomatoes with Herbed

Bread CrumbsNutrition Services Department

Ingredients:½ cup Onion, chopped fine2GarlicCloves,minced¼ cup Extra Virgin Olive Oil1cupBreadCrumbs*¼ cup Parmesan Cheese2tbspFreshHerbs,finelychopped(Parsley,thyme, basil, rosemary, tarragon and sage are all good choices)½ tsp Salt ¼tspFreshlyGroundBlackPepper6Tomatoes,(PlumorEarlyGirl)

Preparation:1.Pre-heatovento425degrees.

2.Inamediumsautépancook/sweattheon-ion 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.Cookinpreheatedovenabout15minutes 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



French ToastRst Potatoes

Fruit Compote


Catfish or Tofu Sub, Lettuce &

Tartar SauceHouse Pickles

Pulled Bbq Pork or Veg Patty -

WW BunPickled Red Onions Lettuce

Meat Loaf or Garden Veggie

LoafRoasted Tomatoes with Herbed Bread CrumbsBread Styx


Mac n' Greens - Chicken or Veggie

Mac & CheeseFresh Veg

Oven Fried Chicken or Veg

PattyRoasted Tomatoes with Herbed Bread CrumbsBread Styx

Tandoori Chicken or Tofu

Curried Couscous

Honey Dijon Chicken or

Veg PattyRoll

Chicken or Veggie Tetrazzini Pasta


Spanish Rice & BeansSalsa

Quesadillas - Chicken or Veggie


Nachos with Toppings

Tortilla ChipsSpanish Rice & BeansSalsa

Baja Tacos - Catfish or Veggie

Cabbage Slaw & RiceSalsa

LABOR DAY


Turkey Melt or Tofu - WW Bun

Roasted Tomatoes w/ Herbs

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“Little Tomatoes” © JenNortonArtStudio.com

“Persimmons in Fall” © JenNortonArtStudio.com

Roasted Moroccan-Spiced

ApplesNutrition Services Department

Ingredients:2 lbs Apples, cut into chunks

¼ tsp Salt1/8tspFreshlyGroundBlackPepper

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(timewilldependonsize and density of apples).

6.Removeapplesfromtheovenandplaceinabowl, toss with green onions.

Makes 6 Servings, to be paired with poultry or pork.


OcTOBER“Persimmons in Fall” © JenNortonArtStudio.com

Roasted Moroccan-Spiced

ApplesNutrition Services Department

Ingredients:2 lbs Apples, cut into chunks

¼ tsp Salt1/8tspFreshlyGroundBlackPepper

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(timewilldependonsize and density of apples).

6.Removeapplesfromtheovenandplaceinabowl, toss with green onions.

Makes 6 Servings, to be paired with poultry or pork.


Crispy Tacos - Chicken

or VeggieBeans & RiceSalsa



Steamed Bbq Chicken Buns

or EdamameStir Fry Veg, Rice Soy Sauce

Hamburger or Veggie Burger

Moroccan Spiced Roasted Apples

French Toast - Rst Potatoes


Hot Dog or Veggie Dog


Garlic Chicken & Cheddar Pasta

or Garlic Veggie & Cheddar Pasta

Chicken or Veggie Pasta Cacciatore


Stir Fry Chicken or Edamame

& Veg Lo Mein

Teriyaki Chicken or Edamame

Rice with Miso & Green Onions

Rst Chicken or Tofu with

Garlic Brd Crumbs Garlic Herb Couscous


House Pickles

Bbq Chicken or Tofu

Corn Bread

Balsamic Glazed Chicken or Veg

PattyGarlic Herb Couscous


Tortilla Chips & Beans Salsa

EnchiladasSpanish Rice

& BeansSalsa

TamalesSpanish Rice &

Beans Salsa

Tacos - Chicken or Veggie

Rice & Moroccan Spiced Roasted ApplesSalsa

Egg Rolls - Chicken or Veggie Lo Mein

Soy Sauce


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“Kabocha” © JenNortonArtStudio.com

Kabocha Squash Soup with Ginger

Michael Bauce Thousand Oaks Elementary School

Ingredients:2 cups Kabocha Squash (do not peel)1Onion,peeledanddiced(about¼")2inchesGingerRoot,peeledandgrated3GreenOnions,slicedthinlyforgarnish4 tsp Miso (preferably chickpea miso)3-5 cups Water½ tsp Low Sodium Soy Sauce

Preparation:1.Putonions,squashandenoughwatertocover the vegetables in a soup pot, approximately 3-5 cups.

2. Bring to a boil, reduce to low heat, and cover.

3.Cookuntilthesquashissoft,about15minutes.

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,andletsetfor3-5minutes. 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

NOVEMBER


“Kabocha” © JenNortonArtStudio.com


HolidayVeteran's day

French toast - rst Potatoes

Fruit Compote

Hot dog or Veggie dog -

Baked Beans

soft tacos - Chicken or

VeggieSpanish Rice & Beans Salsa

Grilled Cheese sandwich

Moroccan Carrot Salad


Bbq Chicken or tofu - WW Bun

stir Fry Chicken or edamame &

Veg lo Mein Soy Sauce

Pulled Bbq Pork or tofu on

WW BunPickled Red OnionsLettuce


rst Balsamic Chicken or tofu

Garlic Pita Chips

Baja tacos - Catfish or Veggie

Cabbage SlawSalsa


turkey Melt or tofu - WW Bun

Fresh Cranberry Relish Holiday tHanksGiVinGHoliday

Holiday

tamalesSpanish Rice

& BeansSalsa

staFF deVeloPMent day


Spanish Rice & Beans Salsa

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“Buckwheat Flowers” © JenNortonArtStudio.com

Buckwheat Pancakes

Nutrition Services Department

Ingredients:1cupBuckwheatFlour2 tbsp Sugar1tspBakingPowder1tspBakingSoda½ tsp Salt 1¼cupButtermilk1Egg½ tsp Vanilla Extract2 tbsp Butter (for pan)

Preparation:1.Inamediumbowl,mixtogetherthedryingredients. 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 bat-ter will have small lumps!

Heatsautépanovermediumheatandaddbutter. Ladle pancake batter into the pan. Allow to cook until you see bubbles form-ing at the surface of the pancakes, about 2-3 minutes.Flippancakesoverandcookuntilgolden brown.

Serve immediately!

Makes 8 Gluten Free Pancakes

DEcEMBER


“Buckwheat Flowers” © JenNortonArtStudio.com

WiNTER RECESS

HOLiDAY



HOLiDAY

HOLiDAY

Buckwheat Pancakes - Turkey

Brkfast SausageFruit Compote

Sloppy Joe - WW Bun or

Veggie Joe - WW Bun

HOLiDAY

Garlic, Chicken & Cheddar Pasta

or Garlic, Veggie & Cheddar Pasta

Stir Fry Chicken or Edamame &

Veg Lo Mein Soy Sauce

WiNTER RECESS

Oven Fried Chicken or

Veg PattyFresh VegRoll

Rst Chicken or Veg Patty with

Garlic Brd Crumbs Bulgar Salad

Honey Dijon Chicken or Tofu

Bread Sticks

WiNTER RECESS

Chicken or Egg Salad Sandwiches


& BeansSalsa




Breakfast SausageFruit Compote

Hamburger or Veggie Burger -

WW BunBlack Eyed Pea Salad

Mac n’ Greens - Chicken or Veggie

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“Lemon Branch” © JenNortonArtStudio.com

Citrus SaladNutrition 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

JaNuaRy



MARTiN LuTHER kiNG DAY



Fruit Compote



Fruit Compote

Steamed Bbq Chicken Buns or

EdamameStir Fry Veg, Rice

Hot Dog or Veggie Dog

Baked Beans

Catfish or Tofu Sub, Lettuce & Tartar Sauce

Pickled JalapenosSalad Bar with Citrus Tasting


Salad Bar with Citrus Tasting

Chicken or Veggie Tetrazzini




Turkey Melt or Veg Patty - WW Bun

House Pickles

Tandoori Style Chicken or Tofu

Curried Couscous

Rst Balsamic Chicken or

Veg PattyGarlic Pita ChipsFresh Veg

Bbq Chicken or Tofu - WW Bun

Cole Slaw

WiNTER RECESS

Egg Rolls - Chicken or

Veggie Lo MeinSoy Sauce

CHiNESE NEW YEAR

Tamales Spanish Rice

& BeansSalsa


& BeansSalsa



WiNTER RECESSHOLiDAY

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FEBRUARY

WontonsMichael Bauce

Thousand Oaks Elementary School

Ingredients:3 tsp Sesame or Olive Oil2 cups Green Cabbage, finely shredded1 large Carrot, shredded¼ cup Arame Sea Vegetable (covered with water and soaked for 2 minutes) 3 each Garlic Cloves, minced1 tsp Ginger, minced 2 tsp Soy Sauce½ tsp Sea Salt2 Green Onions50 Won Ton Wrappers3 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 cut-ting board in front of you. Fill with 1 teaspoon of wonton filling. Moisten the edges of the won-ton 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 com-ing 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

FEBRuaRy



PRESiDENT'S DAY



Egg Rolls - Chicken or Veg

Lo MeinSoy Sauce



Chili & Cheese Bowl, Cornbread

& RiceToppings

Grilled Cheese Sandwich

Cole Slaw

Chicken or Veggie Tetrazzini Pasta



Veg Lo Mein


SOuL FOOD DAYBbq Chicken or

Veg PattyCornbreadCole Slaw

SOuL FOOD DAYBrd Catfish or

Tofu Sub, Creole StylePotato Salad

SOuL FOOD DAYPulled Bbq Pork

or Veg Patty - WW BunRoasted Sweet Potatoes, Pickled Red Onion

SOuL FOOD DAYOven Fried Chicken

or Veg PattyCreamed CornRoll

Nachos - Beef or Bean & Cheese


TamalesSpanish Rice

& BeansSalsa

VALENTiNE’S DAYLiNCOLN’S BiRTHDAY



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“Wantons and Broccoli” © JenNortonArtStudio.com

“Garlic Cloves” © JenNortonArtStudio.com

Garlic and Herb Roasted Root

VegetablesSusanne Jensen

Willard Middle School

Ingredients:2 Carrots

1Rutabaga

1Turnip

1SweetPotato

1Parsnip

2 Beets

4-6Garlic,cloves

1tbspFreshHerbs(rosemary,sage,thyme,etc)

½ tsp Salt1/8 tsp Pepper

3 tbsp Olive Oil

Preparation:1.Dicecarrots,rutabaga,turnip,sweetpotatoand 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 aluminumfoilandbakeat400degreesfor20-25minutes.Removealuminumfoilandroastuntil 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

MaRcH


“Garlic Cloves” © JenNortonArtStudio.com

Crispy Tacos - Chicken

or VeggieBeansSalsa

Shepherd's Pie - Beef or Veggie

Roll

ST. PATRiCk’S DAY



Hamburger or Veg Patty - WW BunBlack Eyed Pea

Salad



Grilled Cheese Sandwich

Moroccan Carrot Salad

Sloppy Joe - WW Bun or

Veggie Joe - WW Bun






or Garlic, Veggie & Cheddar Pasta

Oven Fried Chicken or Veg

PattyRoasted Root VegBread Styx

Roast Balsamic Chicken or Veg


Honey Dijon Chicken or Veg

PattyGarlic Pita Chips

Rst Chicken or Tofu with Garlic Bread

Crumbs Bulgur Salad

Chicken Salad or Egg Salad

Sandwiches


Beans Salsa

Tacos - Chicken or Veggie

Spanish Rice,Roasted Root Veg Salsa

EnchiladasSpanish Rice,

Roasted Root VegSalsa

1

3 5 6 7 82

9

16

11

18

14

21

10

17

13

20

24 25 26 27 28 29

30

12

19

23

15

22

4


Crispy Tacos -

31SPRiNG RECESS

SCHOOL CLOSED

“Edamame Pods” © JenNortonArtStudio.com

Edamame Salad with Miso

VinaigretteNutrition Services Department

Ingredients:Salad:1bunchKale,washedandsliced4GreenOnions,sliced1cupEdamame,blanched,shelled1cupCucumber,seededanddiced1tbspSesameSeeds

Dressing:1tbspWhiteMisoPaste1tbspSoySauce2tbspRiceVinegar2 tbsp Orange Juice1tspGinger,peeledandgrated1tbspHoney2 tbsp Olive Oil1½tbspToastedSesameOil

Preparation:1.Combinethesaladingredients:kale,greenonion, 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

aPRIL


“Edamame Pods” © JenNortonArtStudio.com




French Toast - Roast Potatoes

Fruit Compote

Pulled Bbq Pork or Tofu on WW

BunPickled Red Onions & Lettuce

Egg Rolls - Chicken or Veg

Lo MeinSoy Sauce

Sloppy Joe - WW Bun

Veggie Joe - WW Bun

Hot Dogs or Veggie Dogs -

Baked Beans


or Garlic Veggie & Cheddar Pasta





Honey Dijon Chicken or

Veg PattyRoll

Tandoori Style Chicken or Tofu

Curried Couscous


Morrocan Carrot Salad

SPRiNG RECESSSCHOOL CLOSED

Chile Quiles - Eggs, Salsa

& CheeseTortilla Chips & BeansSalsa

Baja Tacos - Catfish or Veggie

Cabbage Slaw & RiceSalsa


BeansSalsa

SPRiNG RECESSHOLiDAY



5

7 9 10 11 126

13

20

15

22

18

25

14

21

17

24

28 29 30

16

23

27

19

26

8

1 2 3 4


“Caesar Salad” © JenNortonArtStudio.com

Caesar SaladNutrition 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.Tomakethedressingcombinethegar-lic, mayo, mustard, mashed anchovy fillet, Worcestershire sauce, vinegar and lemon juice. Whisk in the olive oil and add about half of the cheese.

2.CleantheRomainelettuceandtearintobite sized pieces. Toss with dressing and finish with freshly ground black pepper, croutons and remaining parmesan cheese.

Makes 8 Servings


May“Caesar Salad” © JenNortonArtStudio.com

HOLiDAYMEMORiAL DAY

HOLiDAYMALCOLM X’S

BiRTHDAY



Spanish Rice & Beans


French Toast - Roast Potatoes

Fruit Compote









Chicken/Veggie Pasta Cacciatore


House Pickles

BBQ Chicken or Veg Patty

Cornbread

Honey Dijon Chicken or Veg

PattyGarlic Pita Chips

Chicken with Garlic Brd Crumbs or Tofu

Bulgur Salad

Bbq Chicken or Veg Patty

Cole SlawCornbread


Tacos - Chicken or VeggieSpanish Rice & Beans Salsa







Tamales Spanish Rice &

BeansSalsa

3

5 7 8 9 104

11

18

13

20

16

23

12

19

15

22

26 27 28 29 30 31

14

21

25

17

24

6

1 2


“Apricot Branch” © JenNortonArtStudio.com

Roasted Apricotswith Rosemary

and OnionsNutrition 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.PlaceonionsandapricotsinabowlwiththeRosemary.

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-waythroughthe cooking.

5.Removeandservewithpoultryorpork.

Makes 8 Servings


JuNE“Apricot Branch” © JenNortonArtStudio.com

CHEF’S CHOiCE CHEF’S CHOiCE CHEF’S CHOiCE CHEF’S CHOiCE

Roast Balsamic Chicken or Veg


CHEF’S CHOiCELAST DAY OF SCHOOL




Pulled Bbq Pork or Tofu - WW Bun

Roasted Apricots with Rosemary & Onions


7

9 11 12 13 148

1

15

22

17

24

20

27

16

23

19

26

30

18

25

29

21

28

10

2 3 4 5 6


JuLy

5

7 9 10 11 126

13

20

15

22

18

25

14

21

17

24

28 29 30 31

16

23

27

19

26

8

1 2 3 4


BUSD Nutrition Services 2013-2014 Menu

About Your Child’s Cafeteria Meal Account• Allstudentshaveapersonaldebitaccount(notacreditaccount—pleaseremembertodepositmoneyformealsregularly).

• StudentsaccesstheiraccountusingacardwithapersonalID#.

• Sendinanydollaramounttobecreditedtoyourchild’spersonalmealaccount.

• Pleasemakecheckspayableto:BerkeleyUnifiedSchoolDistrict

• Writeyourchild’sfirstandlastnameonthechecktobecertainthemoneyisdepositedintothecorrectstudent’saccount.

• Purchasingmealsinadvanceeliminatestheneedforyourchildtoremembertobringmoneytoschooldaily.

• Whenstudentsbringalunchfromhome,theymayusetheiraccounttopurchasemilk.

Tips for keeping track of your child’s meal account• Markyourcalendarwhenyousendmoneyforyourchild’saccountandhowmuchyousend.

• Sendingtherecommendedamountof$61.75($71.25formiddleschooland$80.75forhighschool)willpayfor20lunches.

• Contactthecafeteriaasneededtocheckonyourchild’sbalancebeforeitgetslow.

Meal PriceS

BreakfastAdult $3.00Elementary FREEMiddle School FREEHigh School FREEReduced Price FREEBreakfasts include an entrée, fresh fruit or juice, and 1% or nonfat milk.

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

Families may apply to receive free or reduced-price meals for students at any time...

Toapply,gotoezmealapp.com.Householdsmaycompleteandsubmitafamilyapplicationatanytimeduringtheschoolyear.Ifyouhavequestions,pleasecontactBUSDNutritionServices.

Formoreinformationregardingnutritionservices,pleasegotoourwebsiteatwww.berkeleyschools.netandclickthelinkto“NutritionServices”onthe“Departments”page.

ViSion StateMent

Ourvisionistoteacheverychildtoseek,grow,prepareandeatnourishing,deliciousandsustainablygrownfood:empoweringthemtomakechoicesthathaveapositiveinfluenceontheirpersonalhealth,family,communityandsurroundingenvironment.

eleMentary SchoolBreakfaSt MenU

SaMPle Month, two-week cycleS







Muffin-BPPumpkin SeedsFresh FruitMilk










Muffin-BPPumpkin Seeds Fresh FruitMilk




BUSD Nutrition Services1720OregonStreet,Berkeley,CA94703Office:510-644-6200

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


Elementary School Menu

Design and artwork by Jen Nortonwww.JenNortonArtStudio.com

BUSD

CA

Eat HealthyAnd Delicious

For Strength And Growth

Planting the Seeds of Change

Berkeley Unified School diStrict 2013/2014

Thank you to our sponsors for helping make this calendar possible:

2013 elementary menus - berkeley unified school district

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