Ventura Unified School District Food and Nutrition Services 2019-2020 - For the future of every student
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Ventura Unified
School District
Food and Nutrition Services
2019-2020
For the future of every student
Welcome back to school! Food and Nutrition Services is proud to provide our students with fresh and
healthy meals. We hope you enjoy this calendar and have the opportunity to prepare the delicious
Harvest of the Month recipes featured each month. We offer these recipes on our school salad bars
weekly, so don’t be surprised if your child asks you to prepare it at home! Food and Nutrition
Services takes pride in serving your children. We hope you will encourage your child to join us for
breakfast and lunch at the school café. Eating well is the fuel for academic success.
Fuel up at breakfast and lunch in your school café!
Food and Nutrition Services 805-641-5000 Elementary
Kara Muniz Director x 1301 Meal Prices
Katherine Martin Assistant Director x 1303
Susan Gallardo Senior Office Assistant x 1306 Breakfast:
Student $1.75
Healthy Schools Project Adult $2.50
Alise Echele, RDN Project Coordinator x 1310
Rose Wagner, RDN Nutrition Specialist x 1308
Ashley Parrish-Decker Nutrition Specialist x 1309 Lunch:
Jeannie Fiscalini Special Project Tech x 1302 Students $3.00
Adult $4.25
You can view and pay for your student’s account online at:
https://qweb.venturausd.org/parentportal Vegetarian menu offerings are indicated by a . For allergen
If you do not have parent connect, please apply in school office. information, please visit the VUSD website under the Parent tab.
Your student could eat breakfast and lunch at no charge!
For quick results, apply online: https://qweb.venturausd.org/FSOnline/Main/Login
COMPLETE applications are processed on first come, first served basis within 10 business days. If your student is currently on our free/
reduced meal program, benefits will rollover for the first 30 days of the new school year. Please fill out one application per household and
turn in by September 14, 2019 to avoid drop off of benefits. APPLICATIONS ARE NOT IN THE TAKE-HOME PACKETS. Please apply
online OR ask for a paper application in your school office. Please review our revised meal charge policy on the district website.
Look for California Thursday on the calendar! All menu items are sourced locally to support our local farms and economy.
¡Bienvenidos de regreso a la escuela! Servicios de alimentos y nutrición se complace en proporcionar a nuestros
estudiantes comidas frescas y saludables. Esperamos que disfrute este calendario y tenga la oportunidad de hacer
algunas de las maravillosas recetas presentadas cada mes. Ofrecemos estas "cosechas del mes" en nuestras barras
de ensaladas semanalmente ¡así que no se sorprenda si su estudiante le pregunta si lo pueden preparar en casa!
Servicios de alimentos y nutrición se enorgullece en servir a sus estudiantes; esperamos que usted anime a su
estudiante a acompañarnos para el desayuno y el almuerzo en la cafetería de la escuela. Estamos seguros de que la
buena nutrición es el combustible para el éxito académico.
¡Obtenga este combustible en el desayuno y almuerzo en la cafeteria de su escuela!
Equipo de Servicios de Alimentos y Nutrición 805-641-5000 Primaria precios de los alimentos:
Kara Muniz Directora x1301 Desayuno Almuerzo
Katherine Martin Directora asistente x1303 Estudiante $1.75 Estudiante $3.00
Susan Gallardo Asistente de oficina x1306 Adulto $2.50 Adulto $4.25
Equipo del Proyecto Escuelas Saludables:
Alise Echele, RDN Coordinador del proyecto x1310 Usted puede ver y pagar la cuenta de su estudiante por internet
Rose Wagner, RDN Especialista en nutrición x1308
Ashley Parrish-Decker Especialista en nutrición x1309 en: https://qweb.venturausd.org/parentportal
Jeannie Fiscalini Técnico en proyectos especiales x1302 Si usted no tiene acceso a “Parent Connect”, por favor solicítelo en la
oficina escolar.
¡Su estudiante podría comer desayuno y almuerzo sin costo!
Para resultados rápidos, llene su solicitud por internet:
https://qweb.venturausd.org/FSOnline/Main/Login
Las solicitudes COMPLETAS que lleguen primero se procesarán primero durante los
primeros 10 días hábiles. Si su estudiante actualmente es parte del programa de alimentos
gratis o a precio reducido, sus beneficios continuarán durante los primeros 30 días del año
escolar. Por favor llene solo una solicitud por cada hogar y entréguela a más tardar el 14
de septiembre del 2019 para evitar que sus beneficios sean cancelados. LOS
FORMULARIOS DE SOLICITUD DE ALIMENTOS GRATIS O A PRECIO REDUCIDO NO Las ofrendas de menú vegetarian están indicadas
SERÁN PARTE DE LOS DOCUMENTOS ENVIADOS A SU HOGAR. Haga el favor de por . Para obtener más información sobre
llenar su solicitud por internet O pida un formulario de solicitud en su oficina escolar. Por alergenos, visite el sitio web de VUSD en la pestaña
favor revise nuestra política de cargos de comidas actualizada en el sitio web del distrito. “Parent.”
¡Algo nuevo en el menú de este año son los jueves de California! Todos los componentes del menú son de origen local para apoyar a
nuestra economía y a las granjas locales.
HARVEST OF THE MONTH FARMS
Underwood Family Farms
Baby Root Farm
Country Fresh Herbs
Churchill Orchards
Aliso Canyon Ranch
Salad Bar Farm
The Abundant Table
King and King Ranch
San Miguel Produce Inc.
Tamai Family Farms
Foothill Organics
Ventura Unified Food and Nutrition Services is proud to be a part of the Ventura County Farm to
School Collaborative. Along with eight other school districts and many local farmers, we are
working together to provide students with fresh, local and seasonal fruits and vegetables year-
round to support student health and wellness. In addition to our farm fresh cafeteria offerings,
Healthy Schools Project Nutrition Specialists implement edible education such as cooking, nutrition,
agriculture and garden lessons in school and after-school programs. Nutrition Specialists also lead
edible education professional development for Ventura Unified educators. Please help us support
our local farmers by buying local whenever you can, especially in the school cafeteria!
Enjoy the Harvest of the Month recipe on the salad bar every Thursday!
FOOD AND NUTRITION SERVICES HIGHLIGHTS
CAFETERIA FARM AND GARDEN
Farm to School Salad Bar Next Generation Science Lessons
Recipe Testing District Demonstration Garden
Professional Development School Gardens & Salad Bar Farm
Farm Field Trips
Professional Development
Grocery Store Tours AFTERSCHOOL
CLASSROOM Junior Chef
Student Farm
PROGRAMS
Garden Club
Cooking Lessons
Nutrition Lessons
NGSS-Aligned Garden Lessons
Harvest of the Month Tastings
Fruit and Vegetable Art
Farmer in the Classroom
Professional Development
Iron Chef
MENÚ DEL DESAYUNO - CICLO DE 3 SEMANAS
*Al principio de cada semana, el menú rotativo del desayuno aparecerá con cualquiera de estos nombres: B1, B2 o B3
LUNES MARTES MIÉRCOLES JUEVES VIERNES
“Mini Cinnis” Yogur y cereal Mini panqueques de Pan tostado francés Sándwich caliente de
B1 arce jamón y queso
Salchicha de pavo Yogur y cereal Bagel Rosca para café con “EggStravaganza”
B2 empanizado sabor a piña
Mini pizza en pan Yogur y cereal Pan dulce Parfait de yogur Huevos revueltos y
de bagel salchicha
B3
El desayuno consiste del artículo del menú, más una fruta fresca y/o jugo de frutas y leche opcional.
El descanso de nutrición o la segunda oportunidad para el desayuno consiste de cereal y una
alternativa, una fruta fresca y/o jugo de frutas y leche opcional.
¡COMIENCE BIEN EL DÍA!
LOS ESTUDIANTES APRENDEN MEJOR CUANDO HAN COMIDO UN BUEN DESAYUNO.
BREAKFAST MENU - THREE WEEK CYCLE
*The breakfast cycle will be noted on the calendar as either B1, B2, or B3 at the beginning of each week.
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
“Mini Cinnis” Yogurt and Cereal Mini Maple French Toast Sticks Hot Ham & Cheese
B1 Pancakes Sandwich
Breakfast on a Stick Yogurt and Cereal Bagel Pineapple Breeze “EggStravaganza”
B2 Coffee Cake
Mini Pizza Bagel Yogurt and Cereal Pan Dulce Yogurt Parfait Scrambled Eggs &
B3 Turkey Sausage
Breakfast consists of the menu item, plus fresh fruit and/or juice and an optional milk.
Second Chance Breakfast consists of cereal, a side, fruit and/or juice and an optional milk.
START YOUR DAY RIGHT!
STUDENTS LEARN BETTER WHEN THEY HAVE EATEN A GOOD BREAKFAST.
CHILI LIME WATERMELON Ingredients: 5 cups watermelon, large diced 1 teaspoon cilantro, minced ½ teaspoon chili powder 2 tablespoons lime juice Pinch of salt Pinch of cayenne pepper (optional) Directions: Prepare watermelon and cilantro as indicated above. Mix together cilantro, chili powder, lime juice, salt and cayenne pepper (optional). Pour over cut watermelon. Serve and enjoy! Yield: Ten ½-cup servings Nutrition Facts: 25 Calories, 0 g Fat, 18 mg Sodium, 88 mg Potassium, 5.8 g Carbohydrate, 0.4 g Fiber, 0.5 g Protein, Vitamin A 0% DV, Vitamin C 0% DV, Calcium 0% DV, Iron 0% DV SERVED ON THE SALAD BAR EVERY THURSDAY IN AUGUST!
AUGUST
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY WATERMELON
1 2 FARMER
OF THE MONTH
5 6 7 8 9
12 13 14 15 16 MIKE ROBERTS
Baby Root Farm
Mike Roberts of Baby Root
Farm is focused on the triple
bottom line. He is creating an
agricultural system that
improves the environment,
19 B1 20 21 22 California Thursday! 23 the lives of those working in
1st Day of School the system, and is profitable.
= TREAT OF THE WEEK Welcome Back! Bean & Cheese Most importantly, he is training
= VEGETARIAN ENTRÉE the next generation of
Burrito Cheese Pizza
¡ANTOJITO DE LA SEMANA! Spaghetti & Meat Sauce regenerative farmers. He is a
PLATO VEGETARIANO Burrito de frjoles y Pizza de queso Ventura County native and
Espagueti y salsa de carne queso has been farming
professionally for the past ten
26 B2 27 28 29 30 years. He grows a diversity of
delicious fruits and veggies.
Teriyaki Chicken & Crispy Chicken Mini Raviolis & To learn more about the farm
Brown Rice Sandwich Cheese Bites and Mike please visit
Pollo teriyaki Chicken Chili Crispito Turkey Nachos Sándwich de pollo Mini raviolis de queso y www.babyrootfarm.com
y arroz integral Crispito de pollo Nachos de pavo crujiente bocadillo de queso
LOCAL, SEASONAL FRUITS AND VEGETABLES SERVED!
TOMATO CRUNCH SALAD
Salad Ingredients:
6 cups romaine lettuce, chopped
3 cups cherry tomatoes (mixed colors), halved
¼ cup parmesan cheese Directions: Prepare lettuce and tomatoes as indicated
¼ cup sunflower seeds, roasted above. Mix all dressing ingredients in a small bowl.
Toss salad mixture with dressing. Sprinkle sunflower seeds and
1 ½ cups croutons (optional)
parmesan cheese on top of salad. Add croutons (optional).
Dressing Ingredients: Serve and Enjoy!
¼ cup lemon juice Yield: Ten 1-cup servings
½ teaspoon garlic, minced Nutrition Facts: 96.5 Calories, 7 g Fat, 82 mg Sodium, 196 mg
1 tablespoon parmesan cheese, grated Potassium, 7 g Carbohydrate, 1.2 g Fiber, 2.6 g Protein, Vitamin A
0% DV, Vitamin C 4.7% DV, Calcium 3.5% DV, Iron 7% DV
¼ teaspoon pepper
¼ cup olive oil
SERVED ON THE SALAD BAR EVERY THURSDAY IN SEPTEMBER!September is National School Success Month.
SEPTEMBER Be sure to start your day with a healthy, balanced breakfast each day to fuel your body and brain!
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY TOMATO
2 B3 3 4 5 6
FARMER
OF THE MONTH
Chicken Taquitos & Beans Meatballs & Mash
Taquitos de pollo Albóndigas y puré de Sandwich Bar Fish & Chips
y frijoles papas Barra de sándwich Pescado y papas fritas
NO SCHOOL
9 B1 10 11 12 13
BBQ Chicken & Crispy Chicken Grilled Cheese & Chicken Noodle
Cornbread Sandwich Soup
Pollo a la barbacoa Cheese Pizza Sándwich de pollo Mac & Cheese Sandwich de queso
y pan de maíz Pizza de queso crujiente Macarrones con queso fundido y sopa de pollo
16 B2 17 18 19 20
Orange Chicken & Bean & Cheese MIKE AND KATHY FEIG
Brown Rice Hamburger & Tater Tots Nachos
COUNTRY FRESH HERBS
Pollo a la naranja Carnitas Taco Hamburgesa y trocitos de Chicken & Waffles Nachos de frijoles
y arroz integral Taco de carnitas papas Pollo y waffles y queso Michael and Kathy Feig
started Country Fresh Herbs in
23 B3 24 25 26 California Thursday! 27 1985. Mike’s background as
a chef and culinary instructor
Baked Chicken & Mashed Bean & Cheese brings a unique perspective
Potatoes Burrito to growing food. Now
Pollo horneado y puré de Chicken Tamale Spaghetti & Meat Sauce Burrito de frijoles Cheese Pizza located in Somis, the family
papas Tamale de pollo Espagueti y salsa de carne y queso Pizza de queso grows produce for local
restaurants and farmer’s
30 markets. Their two sons are
involved in the farm’s
NON-STUDENT CONTACT DAY = VEGETARIAN ENTRÉE
= TREAT OF THE WEEK
operations and will take over
NO SCHOOL ¡ANTOJITO DE LA SEMANA! in the future.
PLATO VEGETARIANO
LOCAL, SEASONAL FRUITS AND VEGETABLES SERVED!RAINBOW PEPPER SLAW
Ingredients:
3 cups green cabbage, shredded
1/3 cup red peppers, medium diced
1/3 cup yellow peppers, medium diced
1/3 cup green peppers, medium diced
¼ cup green onion, sliced
1 cup pineapple, medium diced or canned
Dressing:
Pinch cayenne
¼ teaspoon pepper
¼ teaspoon salt Nutrition Facts: 44 Calories, 2.7 g Fat, 124 mg Sodium, 116
mg Potassium, 5.5 g Carbohydrate, 1 g Fiber, 1 g Protein,
2 tablespoons vinegar Vitamin A 0% DV, Vitamin C 0% DV, Calcium 2% DV, Iron
¼ cup plain yogurt 0% DV
¼ cup lite mayonnaise
Directions:
Prepare cabbage, peppers and green onions as indicated above. Place
ingredients in a large bowl with pineapple. Whisk dressing ingredients in a
small bowl until smooth. Add dressing to slaw ingredients and mix well. Serve
and enjoy!
Yield: Ten 1-cup servings
SERVED ON THE SALAD BAR EVERY THURSDAY IN OCTOBER!O C TO B E R Enjoy farm fresh fruits and veggies
in your school cafeteria!
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY PEPPER
1 B1 2 3 4 FARMER
OF THE MONTH
IN-SERVICE DAY
= VEGETARIAN ENTRÉE
NO SCHOOL Crispy Chicken Mini Raviolis &
PLATO VEGETARIANO Sandwich Cheese Bites
Turkey Nachos Sándwich de pollo Mini raviolis de queso y
Nachos de pavo crujiente bocadillo de queso
7 B2 8 9 10 11
Orange Chicken &
Brown Rice Chicken Taquitos & Beans Meatballs & Mash
Pollo a la naranja Taquitos de pollo Albóndigas y puré Sandwich Bar Fish & Chips
y arroz integral y frijoles de papas Barra de sándwich Pescado y papas fritas
CRAIG UNDERWOOD
14 B3 15 16 17 18
UNDERWOOD FAMILY
BBQ Chicken & Crispy Chicken Grilled Cheese & FARMS
Cornbread Sandwich Chicken Noodle Soup
Pollo a la barbacoa Cheese Pizza Sándwich de pollo Mac & Cheese Sandwich de queso Craig Underwood is a fourth
y pan de maíz Pizza de queso crujiente Macarrones con queso fundido y sopa de pollo generation family famer in
Ventura County. His family has
been farming in the area since
21 B1 22 23 24 25 1876. Today the Underwoods
open their farms to visitors year
Orange Chicken & Bean & Cheese round and they see almost
Brown Rice Hamburger & Tater Tots Nachos 50,000 school children each
year. The Underwoods grow a
Pollo a la naranja Carnitas Taco Hamburgesa y trocitos de Chicken & Waffles Nachos de frijoles variety of produce for sale at
y arroz integral Taco de carnitas papas Pollo y waffles y queso farm stands, pick-your-own,
farmer’s markets, CSA boxes,
28 29 30 31 and more. They also grow
NO SCHOOL NO SCHOOL NO SCHOOL NO SCHOOL several acres of peppers that
FALL BREAK FALL BREAK FALL BREAK FALL BREAK = TREAT OF THE WEEK are turned into delicious, spicy
sauces!
¡ANTOJITO DE LA SEMANA! www.underwoodfamilyfarms.com
LOCAL, SEASONAL FRUITS AND VEGETABLES SERVED!PERSIMMON SALSA
Ingredients:
2 ½ cups Fuyu persimmons, medium diced
1 ½ cups Fuji or Granny Smith apples, medium diced
½ jalapeño, seeded, membrane removed and minced
½ cup cilantro, chopped
⅓ cup yellow onion, minced
¼ cup fresh lime juice
¾ cup dried cranberries
¼ teaspoon salt
Directions:
Dice persimmons and apples. Remove jalapeño
seeds and membrane and mince. Chop cilantro
and mince onion. Squeeze limes for juice. Mix all
ingredients together in a large bowl. Serve and
enjoy!
Yield Ten ½-cup servings
Nutrition Facts: 32 Calories, 0 g Fat, 0.5 mg Sodium,
63 mg Potassium, 8 g Carbohydrate, 1 g Fiber, 0.2 g
Protein, Vitamin A 5% DV, Vitamin C 13% DV, Iron 2%
DV, Calcium 0% DV
SERVED ON THE SALAD BAR EVERY THURSDAY IN NOVEMBER!NOVEMBER
Monday Tuesday Wednesday Thursday Friday
PERSIMMON
1
= TREAT OF THE WEEK
FARMER
= VEGETARIAN ENTRÉE NO SCHOOL OF THE MONTH
¡ANTOJITO DE LA SEMANA! FALL BREAK
PLATO VEGETARIANO
4 B2 5 6 7 California Thursday! 8
Baked Chicken & Mashed Bean & Cheese
Potatoes RON HENDREN
Burrito
Pollo horneado y puré de Chicken Tamale Spaghetti & Meat Sauce Burrito de frijoles Cheese Pizza ALISO CANYON RANCH
papas Tamale de pollo Espagueti y salsa de carne y queso Piizza de queso
Ron Hendren is a third
11 B3 12 13 14 15
generation farmer and has
been farming in Santa Paula his
Crispy Chicken Mini Raviolis & entire life. Ron grew up farming
Sandwich Cheese Bites citrus with his father. He was a
Chicken Chili Crispito Turkey Nachos Sándwich de pollo Mini raviolis de queso y member of the Santa Paula FFA
NO SCHOOL Chili de pollo Crispito Nachos de pavo crujiente bocadillo de queso and worked at Associates
VETERANS DAY Insectary in Santa Paula. After
graduating from CalPoly, he
18 B1 19 20 21 22 worked for Limoneira Company
in Santa Paula for 33 years. Ron
now works with his wife,
Orange Chicken & Chicken Taquitos &
children, and grandkids on their
Brown Rice Beans Meatballs & Mash
17-acre family farm. They grow
Pollo a la naranja Taquitos de pollo Albóndigas y puré Sandwich Bar Fish & Chips avocados, persimmons, and
y arroz integral y frijoles de papas Barra de sándwich Pescado y papas fritas apples. The Hendren family
markets the avocados through
25 B2 26 27 28 29 Calavo. The persimmons and
apples are sold to local
markets, fruit stands and
schools like yours!
BBQ Chicken & Cornbread NO SCHOOL NO SCHOOL
Pollo a la barbacoa Cheese Pizza NO SCHOOL
y pan de maíz Pizza de queso THANKSGIVING
LOCAL, SEASONAL FRUITS AND VEGETABLES SERVED!CARROT-ORANGE SALAD
Ingredients:
5 cups carrots, shredded
1 teaspoon orange zest
¼ cup orange juice
¼ cup lemon juice
2 tablespoons parsley, minced
2 tablespoons olive oil
¼ teaspoon salt
Directions: Shred carrots and place in bowl. Zest orange. Squeeze oranges
and lemons for juice. Mince parsley. Mix zest, juices, oil, parsley and salt in a
small bowl. Mix dressing with carrots. Serve and enjoy!
Yield: Ten ½-cup servings
Nutrition Facts: 51 Calories, 3 g fat, 98 mg
Sodium, 200 mg Potassium, 6 g Carbohydrates,
1 g Fiber, 1g Protein, Vitamin A 100% DV,
Vitamin C 16% DV, Iron 2% DV, Calcium 2% DV
SERVED ON THE SALAD BAR EVERY THURSDAY IN DECEMBER!DECEMBER
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
CARROT
2 B3 3 4 5 6
FARMER
Orange Chicken & Hamburger& Bean & Cheese OF THE MONTH
Brown Rice Tater Tots Nachos
Pollo a la naranja Carnitas Taco Hamburgesa Chicken & Waffles Nachos de frijoles
y arroz integral Taco de carnitas y trocitos de papas Pollo y waffles y queso
9 B1 10 11 12 13
California Thursday!
Baked Chicken & Mashed Bean & Cheese
Potatoes Burrito
Pollo horneado y puré de Chicken Tamale Spaghetti & Meat Sauce Burrito de frijoles Cheese Pizza
papas Tamale de pollo Espagueti y salsa de carne y queso Pizza de queso
REYNA ORTEGA AND
16 B2 17 18 19 20 GUADALUPE ROJAS
THE ABUNDANT TABLE
Teriyaki Chicken & Crispy Chicken Mini Ravioli & The Abundant Table is a grass-
Brown Rice Sandwich Cheese Bites roots, nonprofit organization that
seeks to change lives and systems
Pollo teriyaki Chicken Chili Crispito Turkey Nachos Sándwich de pollo Mini raviolis de queso y by creating sustainable
y arroz integral Chili de pollo Crispito Nachos de pavo crujiente bocadillo de queso relationships to the land and
local community. Their 5-acre
23 24 25 26 27 organic farm in Camarillo supports
farm-to-school programs,
agricultural and nutrition
education, and a CSA. The
Abundant Table began supplying
NO SCHOOL NO SCHOOL NO SCHOOL NO SCHOOL NO SCHOOL carrots for Ventura Unified School
WINTER BREAK WINTER BREAK WINTER BREAK WINTER BREAK WINTER BREAK District in 2010 and are active
members of the VC Farm-to-
30 31 School Collaborative. They
believe that Farm-to-School
= TREAT OF THE WEEK programs strengthen our
= VEGETARIAN ENTRÉE community's health, well-being
NO SCHOOL NO SCHOOL PLATO VEGETARIANO ¡ANTOJITO DE LA SEMANA! and economy.
WINTER BREAK WINTER BREAK www.theabundanttable.org
LOCAL, SEASONAL FRUITS AND VEGETABLES SERVED!KALE SALAD WITH APPLES & CHEDDAR
Salad Ingredients:
8 cups kale, destemmed and thinly sliced
2 cups Fuji apples, medium diced
¾ cup cheddar cheese, shredded
½ cup sunflower seeds
Dressing Ingredients:
½ cup fresh lemon juice
¾ teaspoon garlic, minced
3 tablespoons parmesan cheese, grated
Pinch of salt and pepper
2 tablespoons oil
Directions: Prepare kale and apples as indicated above. Combine
kale, apple, and ½ cup cheddar cheese in a large bowl. Whisk
together the lemon juice, garlic, parmesan cheese, salt and pepper. In
a slow steady stream, whisk the oil into the dressing mixture to
emulsify. Add the dressing to the salad and toss well. Sprinkle
Nutrition Facts: 131 Calories, 7 g Fat, 306
sunflower seeds and remaining ¼ cup cheddar cheese on top of
mg Sodium, 352 mg Potassium, 13 g
salad. Serve and enjoy! Carbohydrate, 2g Fiber, 5 g Protein, Vitamin
Yield: Ten 1-cup servings A 100% DV, Vitamin C 100% DV, Calcium
13% DV, Iron 7% DV
SERVED ON THE SALAD BAR EVERY THURSDAY IN JANUARY!Celebrate National Staying Healthy Month!
J A N UA R Y Healthy food and exercise keeps us in shape, inside and out.
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
1 2 3
KALE
FARMER
= VEGETARIAN ENTRÉE
= TREAT OF THE WEEK OF THE MONTH
PLATO VEGETARIANO
NO SCHOOL NO SCHOOL NO SCHOOL
¡ANTOJITO DE LA SEMANA!
WINTER BREAK WINTER BREAK WINTER BREAK
6 B3 7 8 9 10
Orange Chicken &
Brown Rice Chicken Taquitos & Beans Meatballs & Mash Fish & Chips
Pollo a la naranja Taquitos de pollo Albóndigas y puré Sandwich Bar Pescado y papas
y arroz integral y frijoles de papas Barra de sándwich fritas
ROY NISHIMORI
13 B1 14 15 16 17
SAN MIGUEL PRODUCE
Crispy Chicken Grilled Cheese & The Nishimori family has been
BBQ Chicken & Cornbread Sandwich Mac & Cheese Chicken Noodle Soup farming for four generations. Farmer
Pollo a la barbacoa y pan Cheese Pizza Sándwich de pollo Macarrones con queso Sandwich de queso Roy’s grandfather farmed in Japan
de maíz Pizza de queso crujiente fundido y sopa de pollo in the early 1900’s. The family then
moved to the United States and
20 B2 21 22 23 24 farmed until 1942 when the entire
family was sent to a Japanese
Hamburger & Bean & Cheese internment camp during World War
II. The family returned to farming
NO SCHOOL Tater Tots Nachos
after the war and eventually settled
MARTIN LUTHER KING Carnitas Taco Hamburgesa Chicken & Waffles Nachos de frijoles in the Oxnard area. The folks at San
JR DAY Taco de carnitas y trocitos de papas Pollo y waffles y queso Miguel Produce share a passionate
spirit and love for the land. They
27 B3 28 29 30 31 grow, package and ship their own
California Thursday! produce to maintain farm-to-table
freshness. Look for their produce in
your local grocery store and on your
NO SCHOOL Bean & Cheese salad bar at school.
Burrito Cheese Pizza
Chicken Tamale Spaghetti & Meat Sauce Burrito de frijoles Pizza de queso www.sanmiguelproduce.com
Tamale de pollo Espagueti y salsa de carne y queso
LOCAL, SEASONAL FRUITS AND VEGETABLES SERVED!ORANGE SALSA FRESCA
Salad Ingredients:
2 cups blood oranges, large diced
3 cups oranges, large diced
¼ cup green onion, sliced
¼ cup cilantro, minced
1 garlic clove, minced
½ jalapeño, deseeded and minced
1 tablespoon lemon juice
Pinch of salt
Directions:
Large dice both variety of oranges and slice green
onions. Mince cilantro and garlic clove. De-seed and
remove jalapeño membrane and mince. Squeeze
lemon for juice. Mix all ingredients together. Serve
and enjoy!
Nutrition Facts: 44 Calories, 0 g Fat, 2 mg Yield: Ten 1-cup servings
Sodium, 175 mg Potassium, 10 g Carbohydrate,
2.3 g Fiber, 1 g Protein, Vitamin A 42% DV,
Vitamin C 68% DV, Calcium 3% DV, Iron 0% DV
SERVED ON THE SALAD BAR EVERY THURSDAY IN FEBRUARY!FEBRUARY
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
3 B1 4 5 6 7 ORANGES
Teriyaki Chicken & Crispy Chicken Mini Ravioli & FARMER
Brown Rice Sandwich Cheese Bites OF THE MONTH
Pollo teriyaki Chicken Chili Crispito Turkey Nachos Sándwich de pollo Mini raviolis de queso y bocadillo
y arroz integral Chili de pollo Crispito Nachos de pavo crujiente de queso
10 B2 11 12 13 14
Orange Chicken &
Brown Rice Chicken Taquitos & Beans Meatballs & Mash
Pollo a la naranja Taquitos de pollo Albóndigas y puré Sandwich Bar Lincoln’s Birthday—Observed
y arroz integral y frijoles de papas Barra de sándwich NO SCHOOL
BRIAN AND LUPE GUZMAN
17 B3 18 19 20 21
FOOTHILL ORGANICS
Crispy Chicken Grilled Cheese &
Brian and Lupe Guzman grew up
Sandwich Chicken Noodle Soup farming in the Ojai Valley. They are
Cheese Pizza Sándwich de pollo Mac & Cheese Sandwich de queso now among the largest organic
NO SCHOOL citrus growers in the state. They,
Pizza de queso crujiente Macarrones con queso fundido y sopa de pollo
PRESIDENTS DAY along with their families, help
manage over 2,000 acres in
24 B1 25 26 27 28 Southern California. Brian and Lupe
are adamant about teaching
young people about farming and
agriculture because they think kids
Orange Chicken & Hamburger & Bean & Cheese today are losing hands-on
Brown Rice Tater Tots Nachos knowledge about farming. They
believe in the benefits of organic
Pollo a la naranja Carnitas Taco Hamburgesa Chicken & Waffles Nachos de frijoles farming practices for the health of
y arroz integral Taco de carnitas y trocitos de papas Pollo y waffles y queso our people and our land.
= TREAT OF THE WEEK
= VEGETARIAN ENTRÉE
¡ANTOJITO DE LA SEMANA!
PLATO VEGETARIANO
LOCAL, SEASONAL FRUITS AND VEGETABLES SERVED!SPICED MANDARINS
Ingredients:
5 cups mandarins, peeled, segmented
and large diced
1 tablespoon tajin (recipe below)
Homemade Tajin:
Juice from 1 lemon
¼ teaspoon chili powder
Pinch of cayenne pepper
Pinch of Salt
Directions:
Prepare mandarins as indicated above.
Juice lemon and mix with spices. Pour
over diced tangerines and mix gently.
Serve and enjoy!
Yield: Ten ½-cup servings
Nutrition Facts:
46 Calories, 0 g Fat, 0 mg Sodium, 166 mg Potassium, 12
g Carbohydrate, 1g Fiber, 1g Protein, Vitamin A 95% DV,
Vitamin C 44% DV, Calcium 3% DV, Iron 0% DV
SERVED ON THE SALAD BAR EVERY THURSDAY IN MARCH!MARCH CELEBRATE NATIONAL N UTRITION MONTH!
Monday Tuesday Wednesday Thursday Friday MADARINS
2 B2 3 4 5 California Thursday! 6
FARMER
Baked Chicken & Mashed OF THE MONTH
Potatoes Bean & Cheese
Pollo horneado y puré de Chicken Tamale Spaghetti & Meat Sauce Burrito Cheese Pizza
papas Tamale de pollo Espagueti y salsa de carne Burrito de frijoles Pizza de queso
y queso
9 B3 10 11 12 13
Teriyaki Chicken & Crispy Chicken Mini Ravioli &
Brown Rice Sandwich Cheese Bites
Pollo teriyaki Chicken Chili Crispito Turkey Nachos Sándwich de pollo Mini raviolis de queso y bocadillo
y arroz integral Chili de pollo Crispito Nachos de pavo crujiente de queso JIM CHURCHILL AND LISA
BRENNEIS
16 B1 17 18 19 20 OJAI PIXIE TANGERINE CO.
Orange Chicken & The Churchill family has been
Brown Rice Chicken Taquitos & Beans growing in the Ojai Valley
Pollo a la naranja since the 1970’s. Jim’s father
Taquitos de pollo Meatballs & Mash Sandwich Bar Fish & Chips
y arroz integral started with avocados, but
y frijoles Albóndigas y puré Barra de sándwich Pescado y papas fritas changing tastes sent the
family in another direction. In
23 B2 24 25 26 27 1988, Jim sold his first crop of
Pixie tangerines. He and his
Crispy Chicken Grilled Cheese & wife Lisa now have about
1,000 Pixie trees, as well as
BBQ Chicken & Cornbread Sandwich Chicken Noodle Soup other mandarin varieties, like
Pollo a la barbacoa Cheese Pizza Sándwich de pollo Mac & Cheese Sandwich de queso Satsumas, Encores, Kishus,
y pan de maíz Pizza de queso crujiente Macarrones con queso fundido y sopa de pollo and other citrus like pomelos,
oro blancos, and grapefruit.
There are still some
30 B3 31
avocados, but Churchill
Orchard is best known for
Orange Chicken & = TREAT OF THE WEEK their world famous Pixies.
= VEGETARIAN ENTRÉE
Brown Rice www.tangerineman.com
Pollo a la naranja PLATO VEGETARIANO
¡ANTOJITO DE LA SEMANA!
Carnitas Taco
y arroz integral Taco de carnitas
LOCAL, SEASONAL FRUITS AND VEGETABLES SERVED!SPRING SNAP PEA SLAW
Ingredients:
2 cups sugar snap peas, cut on bias
1 ½ cups green cabbage, shredded
1 ½ cups cucumber, medium diced
¼ cup Asian dressing
Directions:
Cut snap peas on the bias, shred cabbage and
medium dice cucumbers. Toss with the dressing.
Serve and enjoy!
Yield: Ten 1-cup servings
Nutrition Facts: 28 Calories, 1 g Fat, 67 mg Sodium, 66
mg Potassium, 4.5 g Carbohydrates, 0.7 g Fiber, 0.6 g
Protein, Vitamin A 13% DV, Vitamin C 12% DV, Calcium
1% DV, Iron 2% DV
SERVED ON THE SALAD BAR EVERY THURSDAY IN APRIL!APRIL
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY PEAS
1 B3 2 3 FARMER
Hamburger & Bean & Cheese
OF THE MONTH
Tater Tots Nachos
= VEGETARIAN ENTRÉE
Hamburgesa Chicken & Waffles Nachos de frijoles
PLATO VEGETARIANO y trocitos de papas Pollo y waffles y queso
6 7 8 9 10
ASHLEY PARRISH-DECKER
NO SCHOOL NO SCHOOL NO SCHOOL NO SCHOOL NO SCHOOL & BALBOA STUDENTS
SPRING BREAK SPRING BREAK SPRING BREAK SPRING BREAK SPRING BREAK
Salad Bar Farms
13 B1 14 15 16 17
California Thursday! Salad Bar Farms was started
at Balboa Middle School in
June of 2016 by Chris Massa
Baked Chicken & Mashed Bean & Cheese NO SCHOOL and has been continued by
Potatoes Burrito Board Holiday Ashley Parish-Decker since
Pollo horneado y puré de Chicken Tamale Spaghetti & Meat Sauce Burrito de frijoles 2018. The mission of Salad Bar
papas Tamale de pollo Espagueti y salsa de carne y queso Farms is to create happy,
healthy, and inclusive
communities. Salad Bar
20 B2 21 22 23 24
Farms is a 1/4 acre organic
mini-farm that provides
Teriyaki Chicken & Mini Ravioli & produce for Balboa Middle
Brown Rice Cheese Bites School and Mound
Pollo teriyaki Chicken Chili Crispito Turkey Nachos Crispy Chicken Sandwich Mini raviolis de queso y Elementary School cafeterias.
y arroz integral Chili de pollo Crispito Nachos de pavo Sándwich de pollo crujiente bocadillo de queso Salad Bar Farms is committed
to teaching children how to
27 B3 28 29 30 be good stewards of the
planet by teaching them to
= TREAT OF THE WEEK see the connection between
Orange Chicken &
their own health, the food
Brown Rice Meatballs & Mash ¡ANTOJITO DE LA SEMANA! system, and the environment.
Pollo a la naranja Chicken Taquitos & Beans Albóndigas y puré Sandwich Bar Come by and see what we
y arroz integral Taquitos de pollo y frijoles Barra de sándwich have growing on.
LOCAL, SEASONAL FRUITS AND VEGETABLES SERVED!STRAWBERRY SPINACH SALAD
Ingredients:
6 cups spinach, chopped
3 cups strawberries, sliced
1 cup mandarins, peeled and segmented
3 tablespoons sunflower seeds
¼ cup balsamic vinaigrette dressing
Directions:
Chop spinach and slice strawberries. Peel and
segment mandarins. Gently toss spinach,
strawberries, mandarins and sunflower seeds
with dressing. Serve and enjoy!
Yields: Ten 1-cup servings
Nutrition Facts: 47 Calories, 1.6 g Fat,
53 mg Sodium, 197 mg Potassium, 7.5 g
Carbohydrates, 1.5 g Fiber, 1.2 g
Protein, Vitamin A 100% DV, Vitamin C
61% DV, Calcium 3% DV, Iron 7% DV
SERVED ON THE SALAD BAR EVERY THURSDAY IN MAY!M AY
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
1 B1
STRAWBERRY
FARMER
OF THE MONTH
= TREAT OF THE WEEK
= VEGETARIAN ENTRÉE
¡ANTOJITO DE LA SEMANA! Fish & Chips
PLATO VEGETARIANO
Pescado y papas fritas
4 B1 5 6 7 8
BBQ Chicken & Crispy Chicken Grilled Cheese &
Cornbread Sandwich Chicken Noodle Soup
Pollo a la barbacoa y pan Cheese Pizza Sándwich de pollo Mac & Cheese Sandwich de queso
de maíz Pizza de queso crujiente Macarrones con queso fundido y sopa de pollo
Jason tamai
11 B2 12 13 14 15 Tamai Family Farms
Katsugoro Tamai immigrated to
Orange Chicken & Hamburger & the Imperial Valley from Japan
Brown Rice Tater Tots Bean & Cheese Nachos where he started farming. His
Pollo a la naranja Carnitas Taco Hamburgesa Chicken & Waffles Nachos de frijoles family was sent to Manzanar
y arroz integral Taco de carnitas Relocation Camp during World
y trocitos de papas Polllo y waffles y queso War II. After the war they
moved to Oxnard and now
18 B3 19 20 21 22 four generations of the Tamai
California Thursday! Family have been growing
healthy fruits and vegetables
for over 70 years. They grow
Baked Chicken & Mashed Bean & Cheese five different varieties of
Potatoes Burrito strawberries which include,
Pollo horneado y puré de Chicken Tamale Spaghetti & Meat Sauce Cheese Pizza Albion, Camarosa, Gaviota,
Burrito de frijoles
papas Tamale de pollo Espagueti y salsa de carne Pizza de queso Chandler and Monterrey. They
y queso
also grow a wide variety of
25 B1 26 27 28 29 vegetables including corn,
heirloom tomatoes, leafy
greens, beets and cabbages.
Mini Ravioli & Find them at the Channel
Crispy Chicken Sandwich Cheese Bites Islands Farmers Market as well
NO SCHOOL Chicken Chili Crispito Turkey Nachos Sándwich de pollo Mini raviolis de queso y bocadillo as nine other local farmers
MEMORIAL DAY Chili de pollo Crispito Nachos de pavo crujiente de queso markets.
LOCAL, SEASONAL FRUITS AND VEGETABLES SERVED!CREAMY AVOCADO DIP
Ingredients: Directions: Nutrition Facts: 140 Calories, 12 g
4 cups avocado, medium diced In a medium bowl, mash avocado. Mix in Fat, 79 mg Sodium, 352 mg
Potassium, 4 Fiber, 2.6 g Protein,
⅓ cup fresh lime juice lime juice, yogurt, garlic powder, salt and
Vitamin A 17% DV, Vitamin C 14%
1 cup plain yogurt minced jalapeño. Serve with tortilla chips or DV, Calcium 4% DV, Iron 3% DV
1 ½ teaspoons garlic powder vegetables. Enjoy!
¼ teaspoon salt Yield: Ten ½-cup servings
1 jalapeño, minced (optional)
SERVED ON THE SALAD BAR EVERY THURSDAY IN JUNE!JUNE
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
1 B2 2 3 4 5
AVOCADO
Orange Chicken &
FARMER
Chicken Taquitos &
Brown Rice Beans Meatballs & Mash OF THE MONTH
Pollo a la naranja Taquitos de pollo y Albóndigas y puré Sandwich Bar Fish & Chips
y arroz integral frijoles de papas Barra de sándwich Pescado y papas fritas
8 B3 9 10 11 12
Last Day of School!
Cook’s choice all week. Cook’s choice all week. Cook’s choice all week.
Elección de la Cocinera. Elección de la Cocinera. Elección de la Cocinera. NO SCHOOL
SUMMER BREAK THE KING FAMILY
KING AND KING RANCH
King and King Centennial
Ranch is a 4th generation
HAVE A GREAT SUMMER! avocado and citrus farm
founded in 1913. In 2006 Allen
King began to help his brother
Doug on the farm where he
was born and raised. Most
recently, his daughter Alana
and her partner Kai moved to
the farm from Seattle, bringing
their experience from the food
Remember to make half your plate and beverage industry. They're
currently enjoying working with
fruits and veggies, drink plenty of water and get outside! the CSA, school food service,
To find information about Summer Nutrition lunch and food truck communities.
Located in Fillmore, the ranch
provided at no charge, visit the district website at currently grows seven different
varieties of avocados, gold
www.venturausd.org under “Business Services > Food and nugget mandarins, and many
varieties of specialty citrus and
Nutrition Services.” pomegranates. They are
continuously exploring ways to
diversify their crops and work
sustainably with the land.
LOCAL, SEASONAL FRUITS AND VEGETABLES SERVED!MY PLATE = MY TRAY MI PLATO = MI BANDEJA
Para calificar como comida reembolsable los estudiantes deben tomar al menos tres
de los cinco componentes que se ofrecen:
Frutas/Jugo
Verduras
Granos
Carne o una alternativa de carne
Leche
Uno de los componentes debe de ser por lo menos 1/2 taza de frutas, jugo,
y/o verduras.
¡Haga que la mitad de su plato consista en
frutas y vegetales!
To qualify as a meal, students must take at least three of the five components
offered: Fruits/Fruit Juice
Vegetables
Grain
Meat or meat alternative
Milk
One of the components must be at least 1/2 cup of fruits, juice,
and/or vegetables.
Make half your plate
Fruits and Veggies!THIRD ANNUAL GOLDEN CARROT AWARD
Each year, the VUSD Healthy Schools Project recognizes individuals and groups that demonstrate their
commitment and dedication to supporting healthy school environments.
This year’s awardees:
Therese Palmisano, ATLAS teacher and foodservice staff team: Alicia Mendez, Mario Cordona and Mirnaliz Martinez
Thanks to this team’s leadership and collaborative spirit, every 4th and 5th grade ATLAS student had the opportunity to
prepare and enjoy delicious, nourishing whole foods each month.
Dr. Susan Martinez, Citrus Glen Principal
Due to Dr. Martinez’s leadership and support, Harvest of the Month tasting lessons were incorporated into classroom learning
each month in collaboration with the student leadership team.
Valerie Ulmer, Blanche Reynolds Food Service Manager
Not only does Valerie serve students breakfast, snack, lunch and supper daily but she also ensured that teachers and after-
school staff had the materials and support they needed to lead regular Harvest of the Month cooking lessons.
Girl Scouts Troop #61686
This wonderful group of elementary girls built cages to cover 14 raised garden beds at the district’s demonstration garden to
keep the fruits and veggies safe from harm.
Boy Scouts Troop #128
This hard-working group of boys built a desperately needed new shed at the district demonstration garden. Thanks to them,
tools and garden supplies now have a safe place to live.
Congratulations to our 2018-2019 Golden Carrot Award Recipients! Thank you for your dedication!VUSD Student Artists
AVOCADOS PERSIMMONS
EP Foster 4th graders Junipero Serra 4th graders
Dylan Halley, Eleanore Gluido & Ethan Gaona Ellie Kretschmer, Jolie Guerrier & Salene Dang
BROCCOLI PEAS
Lincoln 3rd graders Blanche Reynolds 4th graders
Annabelle Spears, Jackson Hannon & Mason Jean Morrissette Laura Quiroz, Morgandy Allen & Sonia Barron
CARROTS STRAWBERRIES
ATLAS 4th graders Montalvo 3rd graders
Arella Alvarez, Reyna Adame Gomez & Dominick Sharif Abby Verboomen, Sofia Martinez, Zachary Chaney & Robert Estrada
KALE TOMATOES
Loma Vista 3rd graders Juanamaria 4th graders
Anders Bayless, Vincenzo Niccoli, Kaden Storey & Kaelynn Gardia Mason Walker, Aubrey Easter, Lucy Jefferies & Ella Miller
MANDARINS WATERMELON
Portola 4th graders Cutris Glen 4th graders
Diego Fierros, Mia Valdez, Brody Burnett & Suraya Henry Christian Jonnone, Vanessa Black & Sophie Baker
ORANGES FARMERS
Pierpont 4h graders Blanche Reynolds 4th grader
Lauren Kallik, Lily Sheldon & Finley Colavito Brie Cheatham
PEPPERS Mound 5th graders
Elmhurst 4th graders Kendyl Seaberg & Naomi Wronkiewicz
Kaiden Moors, Grace Sanchez & Kathryn Brumley Portola 5th grders
Blake Eberhard & Olivia Gena
Many thanks to Nancy Kellogg, VUSD’s awesome Art Specialist!You can also read
