Elementary

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T H R EE Bean Ingredients 1/4 cup dry or 1 each 15oz can Chickpeas (Garbanzos) 1/4 cup dry or 1 each 15oz can Kidney Beans 12oz (about 3 cups) Green Beans, fresh 1 bunch Scallions, sliced 2 stalks Celery, small dice 1/2 cup Cider Vinegar 1/2 cup Olive (Veg) Oil 1 Tbsp Honey 1/2 tsp Dry Mustard 1 clove Garlic, minced dash Ground Black Pepper Salt to taste 1/2 cup leaves, Italian Parsley Method 1 If cooking your own chickpeas and kidney beans, cook them separately. Place in a sauce pan with 2 cups of cold water, bay leaf, sprinkle of dried thyme and a pinch of salt. Bring to a boil then down to a simmer and cook over very low heat until tender, add water if necessary. 2 Clean and Blanche string beans in salted boiling water. 3 If using canned chick peas and kidney beans, drain and rinse. 4 In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. 5 In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic and black pepper. Pour dressing over the salad, and toss gently to coat. Taste and adjust seasoning as required. 6 Cover, refrigerate at least 2 hours, and gently toss before serving. Yield: 6-8 “Chickpea Salad” by Jen Norton www.jennortonartstudio.com
y April z 1 2 3 4 5 6 7 8 SPRING RECESS SCHOOL CLOSED SPRING RECESS SCHOOL CLOSED SPRING RECESS SCHOOL CLOSED SPRING RECESS SCHOOL CLOSED SPRING RECESS HOLIDAY 9 10 Pizza - Pepperoni or Cheese 11 Hot Dog/Veggie Dog - WW Bun, Baked Beans 12 Pasta Marinara with Cheese 13 Turkey Melt /Tofu - WW Bun, Celery Sticks & House Ranch Dressing 14 Crispy Taco - Chicken or Veggie, Spanish Rice & Beans, Salsa 15 16 17 Buckwheat Pancakes - Chicken/ Veggie Hash, Fruit Compote 18 Chili, Cheese Bowl, Cornbread & Rice, Sour Cream, Green Onion 19 Mac and Cheese, Fresh Veg 20 Tandoori Style Chicken or Tofu, Vital Vittle Rolls 21 Chile Quiles - Eggs, Salsa and Cheese, Tortilla Chips, Pinto Beans & Rice, Salsa 22 23 24 25 26 27 28 29 Pizza - Pepperoni or Cheese Egg Rolls - Chicken or Veggie Fried Rice Soy Sauce Garlic Chicken/ Veggie Pasta, Dinner Roll Bbq Chicken or Tofu, Cornbread Enchilada - Bean and Cheese, Spanish Rice & Beans, Salsa 30 * * * Salad Bar, 1% and Non-Fat Milk, and Fresh Fruit offered daily * * *
Page 1 and 2: B E R K E L E Y U N I F I E D S C H
Page 3 and 4: BERKELEY UNIFIED SCHOOL D I S TRICT
Page 5 and 6: fWellness Policy To help ensure the
Page 7 and 8: y September z 1 2 Pasta Mari
Page 9 and 10: y October z 1 2 3 4 5 6 7 8
Page 11 and 12: y November z 1 2 3 4 Egg Rol
Page 13 and 14: y December z 1 2 Pulled Bbq
Page 15 and 16: y January z 1 2 3 4 5 6 HOLI
Page 17 and 18: y February z 1 2 3 Burrito -
Page 19: y March z 1 2 3 Stir Fry Chi
Page 23 and 24: y May z 1 2 3 4 5 Soft Taco
Page 25 and 26: y June z 1 2 Stir Fry Chicke
Page 27 and 28: ELEMEN TAR Y y Breakfast Menu z SAM

Elementary

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