Tasty fresh and wholesome food for California schoolchildren is a value that UC Cooperative Extension strongly supports. "Local food for local kids" is the ideal. Super vending machines are a great way to provide a bridge to health and good nutrition. Stocked with fresh fruits and juices, house-made power cookies and individual yogurts, these vendors can ensure that a student on the go is still well nourished.

Great lunches can be made in a school setting. USDA commodity foods can provide high quality ingredients for the Child Nutrition Program: fresh-crop almonds, succulent dried cherries, delicious cheeses- a hard durum wheat flour of even better quality than that found in the local super market- take another look!

Food Service Staff:  School lunch menus and school recipes can both be found below.  All are student tested and approved; all have been produced in school kitchens using USDA commodity ingredients. Nutrient analyses provided by NAT.

School lunch menus for January through June are listed below.  All lunches served with choice of 1% milk (plain or chocolate - and yes, higher fat content milks are available upon request), fresh whole fruit (apple, orange, banana, seasonal fruit) and cookie (oatmeal, peanut butter or other).  All soups house-made, fruits and vegetables locally obtained whenever possible.  "Deluxe" means "with all the fixings".

School Lunch Menus

• January Menu
• February Menu
• March Menu
• April Menu
• May Menu
• June Menu

School recipes are listed below in a Powerpoint Presentation.  These include recipes for snack, entree, vegetable, fruit and bread items.  Commodity ingredients are shown in red.  Nutrient analyses provided by NAT. Recipes include: Chile Peanuts (snack); Power Cookies (snack); Baked Krispy Chix (entree), Citrus Salsa (fruit side); Montecristo Sandwick, estilo Mexicano (entree).

School Recipes

• School Recipes (Powerpoint)