REPORT #1747
"You talk to them about how they feel if they eat a lot of sugar versus complex carbohydrates. You let them grow something and see what it tastes like. You let them cook something and feel the pride and ownership."
Ann Cooper
Berkeley Unified School District
LUNCH LESSONS
A NEW KIND OF LUNCH: Chef Ann developed an integrated school lunch curriculum that concentrated on regional, organic and sustainable meals along with overall wellness. The pilot program worked so well that Chef Ann was invited into the lunchrooms of schools across the country. Chef Ann's goal is to teach children about the connection between their personal health and where their food comes from. Here are a few examples of lunches that Chef Ann prepares for her students:
Arugula with Steak, Lemon & Parmesan
½ lb. arugula
¾ lb. beef tri tip, grilled and sliced
¾ cup parmesan cheese, shaved
3 Tbsp extra virgin olive oil
2 ½ tsp lemon juice
1 ¼ tsp balsamic vinegar
dash salt & pepper
1. To make the dressing, combine the olive oil, lemon juice, balsamic vinegar and salt and pepper. Set aside.
2. Grill the beef tip to medium rare, let cool 10 minutes. Slice thinly.
3. Toss arugula with dressing and add beef and shaved parmesan.
Baked Pasta with Tomato and Ricotta
1 lb. any dry pasta
2 ½ cups basic tomato sauce
½ cup ricotta cheese
1 egg, beaten
1 Tbsp parmesan cheese, grated
1 Tbsp mozzarella cheese, grated
1 tsp salt
½ tsp ground black pepper
1. Cook pasta very al dente.
2. Preheat oven to 350 degrees F.
3. Blend ricotta, parmesan, beaten egg, salt, and pepper. The mixture should be loose and easy to scoop. If it is too firm add an additional egg.
4. In a Pyrex dish layer the sauce, pasta, and ricotta twice. Top casserole with grated mozzarella and parmesan. Bake for 20 minutes.
SMART WOMAN CONTACT:
http://www.lunchlessons.org
