2013 elementary menus - berkeley unified school district
TRANSCRIPT
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
CerealString Cheese Fresh Fruit Milk
FullBloom SconeFresh FruitMilk
Pumpkin or Banana BreadFresh fruitMilk
Granola BarYogurtFresh FruitMilk
Granola BarYogurtFresh FruitMilk
Muffin-BPPumpkin SeedsFresh FruitMilk
FullBloom MuffinFresh FruitMilk
Whole Wheat BagelCream Cheese100% Fruit JuiceMilk
Whole Wheat BagelCream Cheese100% Fruit JuiceMilk
CerealString Cheese Fresh Fruit Milk
CerealString Cheese Fresh Fruit Milk
FullBloom SconeFresh FruitMilk
Pumpkin or Banana BreadFresh fruitMilk
Granola BarYogurtFresh FruitMilk
Granola BarYogurtFresh FruitMilk
Muffin-BPPumpkin Seeds Fresh FruitMilk
FullBloom MuffinFresh FruitMilk
Whole Wheat BagelCream Cheese100% Fruit JuiceMilk
Whole Wheat BagelCream Cheese100% Fruit JuiceMilk
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
STAFF DEVELOPMENT DAY
Pizza - Pepperoni or Cheese
Pasta Marinara with Cheese
Burritos - Bean & Cheese
Spanish RiceRoasted TomatoesSalsa
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Sunday Monday Tuesday Wednesday Thursday Friday Saturday
aug
Pizza - Pepperoni Pasta Marinara Burritos - Bean
5 7 8 94
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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
Pizza - Pepperoni or Cheese
Pizza - Pepperoni or Cheese
French ToastRst Potatoes
Fruit Compote
Pizza - Pepperoni or Cheese
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
Pasta Marinara with Cheese
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
Burritos - Bean & Cheese
Spanish Rice & BeansSalsa
Quesadillas - Chicken or Veggie
Spanish Rice & BeansSalsa
Nachos with Toppings
Tortilla ChipsSpanish Rice & BeansSalsa
Baja Tacos - Catfish or Veggie
Cabbage Slaw & RiceSalsa
LABOR DAY
Pizza - Pepperoni or Cheese
Turkey Melt or Tofu - WW Bun
Roasted Tomatoes w/ Herbs
SEPTEMBER7
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[ [ [ Salad Bar, 1% and Non-Fat Milk, and Fresh Fruit offered daily [ [ [
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
“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.
[ [ [ Salad Bar, 1% and Non-Fat Milk, and Fresh Fruit offered daily [ [ [
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.
Pizza - Pepperoni or Cheese
Crispy Tacos - Chicken
or VeggieBeans & RiceSalsa
STAFF DEVELOPMENT DAY
Pizza - Pepperoni or Cheese
Steamed Bbq Chicken Buns
or EdamameStir Fry Veg, Rice Soy Sauce
Hamburger or Veggie Burger
Moroccan Spiced Roasted Apples
French Toast - Rst Potatoes
Moroccan Spiced Roasted Apples
Hot Dog or Veggie Dog
Moroccan Spiced Roasted Apples
Garlic Chicken & Cheddar Pasta
or Garlic Veggie & Cheddar Pasta
Chicken or Veggie Pasta Cacciatore
Pasta Marinara with Cheese
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
Turkey Melt or Tofu - WW Bun
House Pickles
Bbq Chicken or Tofu
Corn Bread
Balsamic Glazed Chicken or Veg
PattyGarlic Herb Couscous
Nachos with Toppings
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
Mac & CheeseFresh Veg
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Sunday Monday Tuesday Wednesday Thursday Friday Saturday
“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
[ [ [ Salad Bar, 1% and Non-Fat Milk, and Fresh Fruit offered daily [ [ [
“Kabocha” © JenNortonArtStudio.com
Pizza - Pepperoni or Cheese
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
Mac & CheeseFresh Veg
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
Pasta Marinara with Cheese
rst Balsamic Chicken or tofu
Garlic Pita Chips
Baja tacos - Catfish or Veggie
Cabbage SlawSalsa
Pizza - Pepperoni or Cheese
turkey Melt or tofu - WW Bun
Fresh Cranberry Relish Holiday tHanksGiVinGHoliday
Holiday
tamalesSpanish Rice
& BeansSalsa
staFF deVeloPMent day
Burritos - Bean & Cheese
Spanish Rice & Beans Salsa
2
4 6 7 8 93
10
17
12
19
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Sunday Monday Tuesday Wednesday Thursday Friday Saturday
“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
[ [ [ Salad Bar, 1% and Non-Fat Milk, and Fresh Fruit offered daily [ [ [
“Buckwheat Flowers” © JenNortonArtStudio.com
WiNTER RECESS
HOLiDAY
Pizza - Pepperoni or Cheese
Pizza - Pepperoni or Cheese
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
EnchiladasSpanish Rice
& BeansSalsa
Quesadillas - Chicken or Veggie
Spanish Rice & BeansSalsa
Buckwheat Pancakes - Turkey
Breakfast SausageFruit Compote
Hamburger or Veggie Burger -
WW BunBlack Eyed Pea Salad
Mac n’ Greens - Chicken or Veggie
7
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Sunday Monday Tuesday Wednesday Thursday Friday Saturday
“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
[ [ [ Salad Bar, 1% and Non-Fat Milk, and Fresh Fruit offered daily [ [ [
STAFF DEVELOPMENT DAY
MARTiN LuTHER kiNG DAY
Pizza - Pepperoni or Cheese
French Toast - Rst Potatoes
Fruit Compote
Pizza - Pepperoni or Cheese
French Toast - Rst Potatoes
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
Mac & CheeseFresh Veg
Salad Bar with Citrus Tasting
Chicken or Veggie Tetrazzini
Salad Bar with Citrus Tasting
Pasta Marinara with Cheese
Salad Bar with Citrus Tasting
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
EnchiladasSpanish Rice
& BeansSalsa
Burritos - Bean & Cheese
Spanish Rice & BeansSalsa
WiNTER RECESSHOLiDAY
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27 28 29 30 31
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Sunday Monday Tuesday Wednesday Thursday Friday Saturday
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
[ [ [ Salad Bar, 1% and Non-Fat Milk, and Fresh Fruit offered daily [ [ [
Pizza - Pepperoni or Cheese
PRESiDENT'S DAY
Pizza - Pepperoni or Cheese
Pizza - Pepperoni or Cheese
Egg Rolls - Chicken or Veg
Lo MeinSoy Sauce
Buckwheat Pancakes - Turkey
Breakfast SausageFruit Compote
Chili & Cheese Bowl, Cornbread
& RiceToppings
Grilled Cheese Sandwich
Cole Slaw
Chicken or Veggie Tetrazzini Pasta
Mac & CheeseFresh Veg
Stir Fry Chicken or Edamame &
Veg Lo Mein
Pasta Marinara with Cheese
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
Tortilla ChipsSpanish Rice & BeansSalsa
TamalesSpanish Rice
& BeansSalsa
VALENTiNE’S DAYLiNCOLN’S BiRTHDAY
Burritos - Bean & Cheese
Spanish Rice & BeansSalsa
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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
[ [ [ Salad Bar, 1% and Non-Fat Milk, and Fresh Fruit offered daily [ [ [
“Garlic Cloves” © JenNortonArtStudio.com
Crispy Tacos - Chicken
or VeggieBeansSalsa
Shepherd's Pie - Beef or Veggie
Roll
ST. PATRiCk’S DAY
Pizza - Pepperoni or Cheese
Pizza - Pepperoni or Cheese
Hamburger or Veg Patty - WW BunBlack Eyed Pea
Salad
Catfish or Tofu Sub, Lettuce &
Tartar SauceHouse Pickles
Grilled Cheese Sandwich
Moroccan Carrot Salad
Sloppy Joe - WW Bun or
Veggie Joe - WW Bun
Mac & CheeseFresh Veg
Pasta Marinara with Cheese
Stir Fry Chicken or Edamame &
Veg Lo Mein Soy Sauce
Garlic, Chicken & Cheddar Pasta
or Garlic, Veggie & Cheddar Pasta
Oven Fried Chicken or Veg
PattyRoasted Root VegBread Styx
Roast Balsamic Chicken or Veg
PattyGarlic Herb Couscous
Honey Dijon Chicken or Veg
PattyGarlic Pita Chips
Rst Chicken or Tofu with Garlic Bread
Crumbs Bulgur Salad
Chicken Salad or Egg Salad
Sandwiches
Quesadillas - Chicken or Veggie
Beans Salsa
Tacos - Chicken or Veggie
Spanish Rice,Roasted Root Veg Salsa
EnchiladasSpanish Rice,
Roasted Root VegSalsa
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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
[ [ [ Salad Bar, 1% and Non-Fat Milk, and Fresh Fruit offered daily [ [ [
“Edamame Pods” © JenNortonArtStudio.com
Pizza - Pepperoni or Cheese
Pizza - Pepperoni or Cheese
Pizza - Pepperoni or Cheese
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
Garlic, Chicken & Cheddar Pasta
or Garlic Veggie & Cheddar Pasta
Mac & CheeseFresh Veg
Stir Fry Chicken or Edamame &
Veg Lo Mein Soy Sauce
Pasta Marinara with Cheese
Honey Dijon Chicken or
Veg PattyRoll
Tandoori Style Chicken or Tofu
Curried Couscous
Turkey Melt or Tofu - WW Bun
Morrocan Carrot Salad
SPRiNG RECESSSCHOOL CLOSED
Chile Quiles - Eggs, Salsa
& CheeseTortilla Chips & BeansSalsa
Baja Tacos - Catfish or Veggie
Cabbage Slaw & RiceSalsa
Burritos - Bean & Cheese
BeansSalsa
SPRiNG RECESSHOLiDAY
SPRiNG RECESSSCHOOL CLOSED
SPRiNG RECESSSCHOOL CLOSED
5
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“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
[ [ [ Salad Bar, 1% and Non-Fat Milk, and Fresh Fruit offered daily [ [ [
May“Caesar Salad” © JenNortonArtStudio.com
HOLiDAYMEMORiAL DAY
HOLiDAYMALCOLM X’S
BiRTHDAY
Pizza - Pepperoni or Cheese
Burritos - Bean & Cheese
Spanish Rice & Beans
Pizza - Pepperoni or Cheese
French Toast - Roast Potatoes
Fruit Compote
Catfish or Tofu Sub, Lettuce &
Tartar SauceHouse Pickles
Buckwheat Pancakes - Turkey
Breakfast SausageFruit Compote
Stir Fry Chicken or Edamame &
Veg Lo Mein Soy Sauce
Pasta Marinara with Cheese
Mac & CheeseFresh Veg
Chicken/Veggie Pasta Cacciatore
Turkey Melt or Tofu - WW Bun
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
Pizza - Pepperoni or Cheese
Tacos - Chicken or VeggieSpanish Rice & Beans Salsa
Burritos - Bean & Cheese
Spanish Rice & BeansSalsa
Nachos with Toppings
Tortilla ChipsSpanish Rice & BeansSalsa
Quesadillas - Chicken or Veggie
Spanish Rice & BeansSalsa
Tamales Spanish Rice &
BeansSalsa
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Sunday Monday Tuesday Wednesday Thursday Friday Saturday
“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
[ [ [ Salad Bar, 1% and Non-Fat Milk, and Fresh Fruit offered daily [ [ [
JuNE“Apricot Branch” © JenNortonArtStudio.com
CHEF’S CHOiCE CHEF’S CHOiCE CHEF’S CHOiCE CHEF’S CHOiCE
Roast Balsamic Chicken or Veg
PattyGarlic Herb Couscous
CHEF’S CHOiCELAST DAY OF SCHOOL
Quesadillas - Chicken or Veggie
Spanish Rice & BeansSalsa
Pizza - Pepperoni or Cheese
Pulled Bbq Pork or Tofu - WW Bun
Roasted Apricots with Rosemary & Onions
Mac & CheeseFresh Veg
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JuLy
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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
CerealString Cheese Fresh Fruit Milk
FullBloom SconeFresh FruitMilk
Pumpkin or Banana BreadFresh fruitMilk
Granola BarYogurtFresh FruitMilk
Granola BarYogurtFresh FruitMilk
Muffin-BPPumpkin SeedsFresh FruitMilk
FullBloom MuffinFresh FruitMilk
Whole Wheat BagelCream Cheese100% Fruit JuiceMilk
Whole Wheat BagelCream Cheese100% Fruit JuiceMilk
CerealString Cheese Fresh Fruit Milk
CerealString Cheese Fresh Fruit Milk
FullBloom SconeFresh FruitMilk
Pumpkin or Banana BreadFresh fruitMilk
Granola BarYogurtFresh FruitMilk
Granola BarYogurtFresh FruitMilk
Muffin-BPPumpkin Seeds Fresh FruitMilk
FullBloom MuffinFresh FruitMilk
Whole Wheat BagelCream Cheese100% Fruit JuiceMilk
Whole Wheat BagelCream Cheese100% Fruit JuiceMilk
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