October 2013

Total Page:16

File Type:pdf, Size:1020Kb

October 2013 October 2013 Meatless Monday Trayless Tuesday Wednesday Thursday Friday 1 2 3 4 BIG APPLE CAFÉ BOWL EM OVER NACHO TACO PIZZA PARTY Hot Panini Sandwiches Grilled Chicken Strips Vegetarian Chili NY Style Pizza Slice OR Hot Wraps Cacciatore Sauce with Shredded Cheese & Salsa Oven Baked Pizza Bagel Roasted Sweet Potato Wedges Farro with Roasted Tomato Jasmine Rose Rice French Bread Pizza Dipping Sauces Roasted Zucchini in a Warm Taco Boat Green Garden Salad Flavor Station OR Soft Wheat Wrap Choice of Dressings/Flavor Station Sweet Plantains Chickpea OR Black Bean Salad 7 8 9 10 11 BOWL EM OVER BIG APPLE CAFÉ BIG APPLE CAFÉ THE CLASSICS PIZZA PARTY Malini's Curried Chickpeas Glazed Grilled Chicken Sandwich Carnitas Turkey Burrito OR Savory Roasted Chicken NY Style Pizza Slice OR Chickpea Falafel With BBQ Sauce OR Cheesy BBQ Turkey Wrap Chef's Choice Sauce Oven Baked Pizza Bagel Jasmine Rose Rice Honey Mustard Glazed Hot Confetti Corn Spanish Rice/Herbed Rice Pilaf French Bread Pizza Super Hero Spinach on a Whole Grain Roll Seasoned Bean Choice Green Garden Salad Specialty Sauce Roasted Sweet Potato Wedges Sweet Plantains Choice of Dressings/Flavor Station Cucumber Salad 14 15 16 17 18 COLUMBUS DAY TREES AND CHEESE BOWL EM OVER THE CLASSICS PIZZA PARTY THE CLASSICS Cheesy Broccoli Grilled Chicken Strips Slow Cooked Turkey NY Style Pizza Slice Savory Roasted Chicken Loco Pizza with Shredded Cheese & BBQ Sauce Mashed Potatoes Oven Baked Pizza Bagel Whole Grain Dinner Roll Roasted Sweet Potato Wedges over Rice Choice OR Chef's Choice Sauce French Bread Pizza Roasted Zucchini with Asian Sesame Sauce Broccoli Trees Green Garden Salad over Hot Lo Mein Noodles Whole Grain Choice of Dressings/Flavor Station Super Hero Spinach Sunrise Corn Bread Chickpea OR Black Bean Salad Roasted Tofu Option 21 22 23 24 25 STREET FAIR BIG APPLE CAFÉ TASTE OF ITALY THE CLASSICS PIZZA PARTY Chickpea Falafel Glazed Grilled Chicken Sandwich Cheesy Veggie Quesadilla Savory Roasted Chicken NY Style Pizza Slice Lettuce and Tomato With BBQ Sauce OR Spinach and Mozzarella Chef's Choice Sauce Oven Baked Pizza Bagel Loco Bread/Wraps Honey Mustard Glazed OR Corn and Cheddar Spanish Rice/Herbed Rice Pilaf French Bread Pizza Herbed Green Sauce on a Whole Grain Roll in Soft Wheat Wraps Braised Collard Greens Green Garden Salad Specialty Sauce Red Roasted Potatoes with Salsa Seasoned Bean Choice Choice of Dressings Cucumber Salad Roasted Sweet Potato Wedges Flavor Station 28 29 30 31 NACHO TACO BIG APPLE CAFÉ BOWL EM OVER THE CLASSICS Vegetarian Chili Hot Panini Sandwiches Grilled Chicken Strips Slow Cooked Turkey with Shredded Cheese & Salsa OR Hot Wraps Cacciatore Sauce Mashed Potatoes Jasmine Rose Rice Roasted Sweet Potato Wedges Farro with Roasted Tomato Chef's Choice Sauce in a Warm Taco Boat Dipping Sauces Roasted Zucchini Broccoli Trees OR Soft Wheat Wrap Flavor Station Whole Grain Sweet Plantains Sunrise Corn Bread Offered Daily : Milk (1% low fat, fat free & fat free chocolate), Fresh Fruit, Canned Fruit, PB&J and Cheese Sandwiches Flavor Station : Granulated Garlic, Red Pepper Flakes, Parmesan Cheese, Oregano Burger Condiments : Ketchup, Mustard, Mayonnaise Dipping Sauces : Ketchup, Honey Mustard, Mayo, Duck Sauce Dressings : Asian Sesame, Balsamic, Chipotle Ranch, French, Honey Mustard, Lite Italian Menu is Subject to Change K-8 Alternative Lunch Menu.
Recommended publications
  • MAZEL TOV! OUR 200Th ISSUE
    SPECIAL EXPANDED EDITION w ww M AZEL TOV! VOL. f / NO. 10 ELUL 5772 - TISHREI 5773 / SEPT.-OCT. 2012 s xc YOMIM NORAIM EDITION THE Daf a K ashrus H OUR 200th ISSUE A MONTHLY NEWSLETTER FOR THE OU RABBINIC FIELD REPRESENTATIVE מי שיש לו מנה רוצה לעשות מהם מאתים )תורה תמימה קהלת פ' א' פס' י"ג בשם המדרש( “HE who has 100, desires to make of them This special expanded issue contains many It has been a great privilege to edit The 200”. While this axiom relates to finan- articles from gifted writers and kashrus Daf. I am highly gratified that many in- cial wealth, it can be applied to spiritual experts who are either currently or were dividuals have approached me over the matters as well. In particular, as editor of previously employed by the OU. I take years in person or by other means of The Daf, this maamar Chazal resonates this opportunity to thank everyone who communication, to express the pleasure for me in a very meaningful way. We contributed articles to this volume and the and educational value they have had from reading The Daf. began publishing The Daf in June 1992. past 199 issues of The Daf for their insight- In July 2002, I was privileged to edit the ful and educational contributions. Kosher May Hashem grant me the merit to edit 100 th issue of The Daf HaKahsrus. Now ten consumers, RFR’s, RC’s and communal The Daf for many years to come. After all, years later, with great thanks to Hashem rabbis owe a tremendous debt of gratitude he who edits 200 issues of The Daf, looks Yisborach, I have the great zechus to pres- to these writers for 20 years of outstanding forward to 400 as well! ent the 200th issue of The Daf.
    [Show full text]
  • El Balcón De Ouzo
    EL BALCÓN DE OUZO SMALL PLATES V Artichoke Bruschetta 16,000 Spinach, ricotta cheese, roasted garlic, balsamic reduction V Bruschetta with Tapenade and Manchego 16,000 Black and green olive tapenade, manchego cheese, basil P Fried Seafood Balls 25,000 Tomato, coconut, ginger and cilantro sauce. With spicy pickles G V Roasted Cauliflower 19,000 Swiss chard, pecorino cheese, lemon, sesame seeds G V Roast Beet and Watermelon Salad 18,500 Goat cheese yogurt, pickled radishes, feta, almonds, mint V Potato Gnocchi 22,000 Creamy blue cheese sauce, toasted walnuts, black truffle honey V P Grilled Local Cheese 22,000 Artesenal farmer's cheese from Minca, spicy fruit mostarda, house pita bread Braised Mussels 23,000 White wine, garlic, cream, herbs, saffron aioli G Glazed Pork Belly 20,500 Roasted and glazed pork belly with pumpkin, miso and coconut puree G P Mackerel Ceviche 27,000 Coconut leche de tigre, mango, basil, red onion and malanga chips "FLATBREADS" grilled house pita with assorted toppings V Mediterranean 22,000 Eggplant, artichokes, olives, roasted onion and pepper, feta cheese, tzatziki Bondiola 27,000 Slow roasted pork, garlic yogurt, roasted tomatoes, pickled red cabbage, green sauce Beef Tenderloin 28,500 Grilled beef tenderloin, blue cheese, marinated cranberries Gravlax 28,500 House cured salmon, herb and lime cream cheese, red onion, house pickles P Spicy - V Vegetarian - G Gluten free Please inform the server in case of any allergy - Our prices include taxes EL BALCÓN DE OUZO MEDIUM PLATES G Pan-seared Tongue 25,500 Braised
    [Show full text]
  • 4Food Menu Descriptions
    4food Menu Descriptions Opening Menu Item Vg – Vegan – Spicy N – Contains Nuts GF – Gluten Free **FEATURE Patties All of our meat patties are produced using fresh, all natural and humanely raised animals and are fed a predominantly grass diet. All meat patties are ground using only whole mussels and no fillers. Fish patties are made using only wild, sustainably sourced fish caught in its season. Our egg patties are made using organic whole eggs. The vegetable patty is comprised of fresh cut vegetables, whole grains and herbs. None of our patties are ever frozen and all are produced in house on a daily basis. **Beef Patty Freshly ground beef from Northeast Family Farms cows is seasoned with kosher salt and freshly ground black pepper. We grind fresh chuck which is naturally approximately 25% fat. This produces a very beefy flavored patty due to the flavor profile of chuck which is slightly enhanced with the addition of salt and pepper. The fat content provides a moist and juicy texture while not appearing overly greasy. Lamb Patty Freshly ground lamb from Northeast Family Farms is seasoned with kosher salt, freshly ground black pepper, fresh garlic, toasted cumin, coriander seeds, cilantro leaves and spiced with a touch of harissa (a Moroccan chili paste). The lamb patty is not spicy-hot per se but has a “spiced” flavor profile reminiscent of North African or Middle Eastern cuisine. Pork Patty Freshly ground pork from Northeast Family Farms is seasoned with kosher salt, freshly ground black pepper, toasted fennel seeds, minced garlic and freshly chopped parsley, rosemary and sage.
    [Show full text]
  • Carbohydrate List
    Carbohydrate List Common Allergens Present (as read in the ingredient label of the Elementary Items 19/20 Portion Carb Cal Fat Sat FatVit A (%)Iron (%) Sodium (mg) Fiber (g) product) Bread, Pasta & Grain Grams Brown Rice 2 oz 11g 54 0.5 0 0 0 2.5 1 Wheat Mexican Rice 2 oz 16g 38 0.2 0 0 .67mg 1 1 Wheat, Soy Bagel, wrapped/cheese 1 26g 226 1 0 0 8 880 3 Wheat, Milk, Soy WG Bagel 1 29 140 1 0 10 180 4 Wheat Biscuit 1 18g 130 6 4 0 8 390 0 Wheat, Soy Milk Holiday Pretzels All 1 30g 140 0.5 0 10 150 3 Wheat Garlic Toast Mini 1 sl 12g 110 6 1.5 0 2 200 1 Wheat, Soy ,Milk Pasta , White All Variety 8oz 41g 210 1 0 0 10 0 2 Oyster Crackers 1 pkg 9g 70 2.5 0 2 140 <1 Wheat, Milk, Soy Zesta Crackers 4 ct 1 pkg 9g 50 1 0 2 180 0 Wheat, Soy Graham Crackers -3ct 1 pkg 16g 90 2 0 4 115 1 Wheat Jurassic World Honey Grahams 1 pkg 21g 130 4 1 4 95 0 Wheat, Soy, Milk Tortilla Soft 6" 1 14.5g 90 2.5 0.5 0 2 470 1 Wheat Tortilla Chips 1 bag 18g 120 4.5 0.5 0 2 110 2 Wheat Hot dog bun- WG 1 26g 140 2 0 0 6 240 2 Wheat , Soy WG Bun 4" Hamburger 1 25g 140 2 0 0 8 230 2 Wheat, Soy WG Hoagy Bun 5" 1 28g 156 2 0 10 260 2 Wheat,Soy Wheat BreadWG 2 slices 26g 135 2 0 0 12 152 2 Wheat Wheat Dinner Roll WG 1 15g 83 1 0 0 4 137 1 Wheat, Soy Waffle for Chicken Waffles 2 15g 90 120 0 Egg, Milk, Soy, Wheat Breadstick, New York Wheat 1 17g 90 1 0 0 0 190 2 Wheat, Milk,Soy, French Toast Sticks WG(4) 1 35g 280 12 2 10 290 3 Wheat, Soy Soft Pretzel - J&J 2.2 1 30g 140 1 0 0 0 150 1 Wheat Mini Pancakes Maple Burst'n 1 39g 220 6 0.5 0 4 130 3 Wheat, Milk , Eggs Mini Cinnis
    [Show full text]
  • Buen Provecho!
    www.oeko-tex.com International OEKO-TEX® Cookbook | Recipes from all over the world | 2012 what´scooking? mazaidar khanay ka shauk Guten Appetit! Trevlig måltid Buen provecho! Smacznego 尽享美食 Καλή σας όρεξη! Enjoy your meal! Dear OEKO-TEX® friends The OEKO-TEX® Standard 100 is celebrating its 20th anniversary this year. We would like to mark this occasion by saying thank you to all companies participating in the OEKO-TEX® system, and to their employees involved in the OEKO-TEX® product certification in their daily work. Without their personal commitment and close co-operation with our teams around the globe, the great success of the OEKO-TEX® Standard 100 would not have been possible. As a small gift the OEKO-TEX® teams from our worldwide member institutes and representative offices have created a self-made cooking book with favourite recipes which in some way has the same properties as the OEKO-TEX® Standard 100 that you are so familiar with – it is international, it can be used as a modular system and it illustrates the great variety of delicious food and drinks (just like the successfully tested textiles of all kinds). We hope that you will enjoy preparing the individual dishes. Set your creativity and your taste buds free! Should you come across any unusual ingredients or instructions, please feel free to call the OEKO-TEX® employees who will be happy to provide an explanation – following the motto “OEKO-TEX® unites and speaks Imprint the same language” (albeit sometimes with a local accent). Publisher: Design & Layout: Bon appetit!
    [Show full text]
  • Welcome, Dear Guests!
    Welcome, dear guests! For more than 100 years, the Homburger Hof has been an Apfelwein-pub and as such we would like to take it to the future. In extraordinary times, creative solutions and a mindful cooperation are required. Through various activities we try to offer you and ourselves the best possible protection: For example with a mobile air filter system in all rooms or plexiglass dividers. In the end, we can only master the current challenge together. My team and I wish to experience the Frankfurt way of life with you by offe- ring traditional cuisine and a largeselection of Apfelwein-types. It is all about combining the well-proven old and the promising new. That is why our cuisine includes seasonal and regionalproducts that simply taste great. Should you have questions regarding allergens, we will be happy to help and prepare a dish according to your wishes. I grew up living in Hattersheim. After my education as a hotel specialist, I gained lots of gastronomic experience in many places all over the world. After having fallen in love with Apfelwein and all that comes along, I started looking for my own gastronomic business. So here I am and together with my team I am looking forward to beautiful days and cosy evenings with you. Be our guest and enjoy the Bembelkultur in the middle of Eckenheim! Welcome! Andreas Kimmel and team bembelkultur.de homburger_hof Seasonal Menu soup pumpkin cream soup 1,2 with croutons and pumpkin seed oil 5,90 € salad Salad plate with goat cheese thaler 5 and caramelized pumpkin wedges 14,90 € vegetarian
    [Show full text]
  • Reprinted with Permission from Modern Sauces by Martha Holmberg
    Reprinted with permission from Modern Sauces by Martha Holmberg. Copyright 2012. Published by Chronicle Books, LLC, San Francisco, CA. Roasted Cauliflower with Sauce Vierge Serves 4 to 6 as a side dish Talk about a transformation. Starting point: pale, crumbly, bland raw cauliflower (my apologies to any grocery-store salad bar designers). Process: toss with olive oil and roast for 20 minutes. End result: golden, moist-chewy, sweet cauliflower that you never dreamed was possible. Roasting is the best method for this vegetable, and drizzling with a sprightly green sauce just makes things better. 2 heads cauliflower (1-1/4 lb/570 g each), cored and cut into 1-1/2-in/4-cm florets 1/3 cup/75 ml extra-virgin olive oil 1 tbsp chopped fresh thyme or lemon thyme Kosher salt and freshly ground black pepper 1/3 to 1/2 cup/75 to 120 ml Sauce Vierge (see below) Heat the oven to 425°F/220°C/gas 7. Don’t worry if when you cut the cauliflower into florets, you end up with a few smaller ones. They will create delicious crispy bits. In a large bowl, toss the cauliflower with the olive oil and thyme and season generously with salt and pepper. Spread the cauliflower on one or two large rimmed baking sheets. Roast until the florets are tender, collapsed, and golden brown on their cut faces and around the edges, at least 20 minutes and possibly longer. The darker the cauliflower the better it will taste (short of burnt, of course). Pile the cauliflower into a warmed serving bowl and drizzle generously with the sauce.
    [Show full text]
  • Disc Pizza Leader Manual.Pub
    4-H Food Series Discovering Pizza Welcome 4-H Leaders! Welcome to the “Discovering Pizza” project. This project covers the basics of a pizza - from the crust, to the sauce and cheese, to the toppings. Variations of pizzas and their history are covered too and members will use their pizza making skills to plan a community builder. This guide provides you with project meeting plans (Skill Builders) that include, a skills list, background Table of Contents information, activity suggestions, and ways to know if your members have Introduction 1 learned the skills identified. The 4-H Foods Series was developed collaboratively with the Canadian 4-H Council National Resource Network Project Summary 2 (2008) and the Manitoba ‘Kids in the Kitchen’ resource (2009). For Skill Builder 1: information on these resources, see the back page for contact information. Pizza Please! 9 The Leader Guide is written with the expectation that the project leader(s) Skill Builder 2: 15 will have a working knowledge about food. If not, you may need to do some Pizza Styles pre-work / research on the activities, or recruit Skill Builder 3: 25 assistance for certain sections. Crust Skill Builder 4: 32 Be sure to try out activities, demonstrations or Dream It hands on work ahead of time to ensure you have Dig It Spice of Life an understanding of each Skill Builder - this also Skill Builder 5: 38 allows for any adjustments should an activity not Putting It All work for you or if any equipment or supplies are Together unavailable. Do It Skill Builder 6: 45 The 3D’s of Learning - Each Skill Builder has three sections of learning Charity Pie called “Dream it!”, “Do it!” and “Dig it!”.
    [Show full text]
  • Whole Wheat Cheese Pizza Bagel 96WBPB2
    Whole Wheat Cheese Pizza Bagel 96WBPB2 Pack Size: 96/4.80oz. portions per case Child Nutrition Information: 088382 - One 4.80oz. Whole Wheat Cheese Pizza Bagel provides 2.00oz. equivalent meat alternate, 1.75oz. equivalent grains, and 1/8 cup red/orange vegetable for the Child Nutrition Meal Pattern Requirements. Ingredients: CHEESE: Low Moisture Part Skim Mozzarella Cheese 1 piece/serving g % DV (Pasteurized Part Skim Milk, Cultures, Salt, Enzymes). CRUST: Water, Whole Wheat Flour, Enriched Flour Serving Size 136g (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Calories 330 Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Wheat Gluten, Contains 2% or less of the following: Calories from Fat 100 Wheat Bran, Salt, Degerminated Yellow Corn Meal, Total Fat 11 18 Soybean Oil, Yeast, Wheat Flour, Caramel Color with Saturated Fat 6 31 Sulfites, Monoglycerides, Guar Gum, Enzymes, Ascorbic Acid (Dough Conditioner), Propionic Acid (A Trans Fat 0 Preservative), Phosphoric Acid (A Preservative), L- Cholesterol 30 10 Cysteine. SAUCE: Tomatoes (Water, Tomato Paste [Not Sodium 540 22 Less Than 31% Soluble Solids]), Contains 1% or Less of: Onion, Salt, Spices, Garlic Powder, Soybean Oil, Xanthan Carbohydrate 31 10 Gum. Fiber 4 15 Allergens: Wheat and Milk. Sugar 3 Nardone Bros. is a peanut and tree nut-free facility. Protein 22 Cooking Instructions: Vitamin A 10 For a crispy crust: Preheat oven to 325 F. Place pizza Vitamin C 15 directly on center oven rack. Cook for 7 to 10 minutes or Calcium 45 until cheese is melted and crust edges are golden brown. Iron 10 For a softer crust: Preheat oven to 325 F.
    [Show full text]
  • Geslaagd? Erkend Haarspecialist Voor Pruiken, Haarstukjes En Gefeliciteerd! Haarextensions
    JAARGANG 16 - EDITIE 782 - WEEK 17 - 22 APRIL 2020 Jeugd en jongeren Familieberichten Dorpsgenoot Wethouder: “Nieuwe kansen in coronatijd Daniël Zakrijeva voor de gemeente” Pagina 5 Pagina 7 & 9 Wassenaar, pagina 11 Pagina 23 DE WASSENAARSE KRANT, V. ZUYLEN V. NIJEVELTSTRAAT 202, 2242 AX WASSENAAR, TEL: 070 - 517 10 04 “Hou vol, houd afstand!” 伀一䈀䔀倀䔀刀䬀吀 䨀䔀 䄀唀吀伀 圀䄀匀匀䔀一℀ 䈀攀猀琀攀氀 渀甀 漀渀氀椀渀攀 搀攀 甀渀氀椀洀椀琀攀搀 眀愀猀瀀愀猀 瘀漀漀爀 猀氀攀挀栀琀猀 ㈀㠀Ⰰⴀ 瀀⼀洀愀愀渀搀⸀ 眀眀眀⸀洀爀最氀漀眀⸀渀氀⼀眀愀猀瀀愀猀 琀椀樀搀攀氀椀樀欀 搀攀 攀攀爀猀琀攀 洀愀愀渀搀 最爀愀琀椀猀 Huis Verkopen? www.i4housing.nl Beste Wassenaarders, Bouw-Bouw- enen AA nnemingsBBedrijfedrijf Koningsdag is de nationale feestdag waarop we de verjaardag van onze Koning vieren. Ook dit jaar zijn er bij de Wassenaarse bakkers weer volop Bouw- en AA nnemingsBedrijf BeijersbergenBouw- en AA nnemingsBedrijf oranje tompoezen en is het een geweldige dag om de straat op te vrolijken met de nationale driekleur. Toch is het dit jaar helaas wat anders dan anders Beijersbergen Wassenaar en zorgt het coronavirus ervoor dat we Koningsdag in huiselijke kring en op afstand moeten vieren. En dat is spijtig, maar gelet op de omstandigheden BeijersbergenWassenaar begrijpelijk. We zullen vol moeten houden in het belang van de gezondheid van ons allemaal. Zoals overal in Nederland is er dit jaar geen vrijmarkt Alle bouwkundigeWassenaar werkzaamheden: Alle• VervangenbouwkundigeWassenaar van kozijnen, werk ramenzaamheden: en deuren in Wassenaar. Maar hoe gaan we de 53e verjaardag van onze Koning dan wel vieren? Op pagina 3 van deze krant staat het programma van deze ‘Wo- Alle• Vervangen• Verbouwen bouwkundige van van kozijnen, keukens werk ramenenzaamheden: badkamers en deuren Alle• Vervangen bouwkundige van kozijnen, werk ramenzaamheden: en deuren ningsdag’, gemaakt door de Wassenaarse Oranje Vereniging ‘Koningin Wilhelmina’.
    [Show full text]
  • High School Menu Allergen Information
    Menu Plan Allergens By Item Page 1 Site: Cactus High School Date Range: 8/23/2021 - 8/27/2021 Mon 08/23/2021 - Breakfast High Egg Fish Gluten Milk Peanuts Preservatives Seed Shellfish Soy Tree Nuts Wheat Custom Allergens Breakfast Bar, Glazed Honey Wheat, 72/cs (G2) X X X X X Corn Fruit Juice, Mango Splash Shelf Stable 40/4.23oz Fruit Juice, Kiwi/Strawberry Shelf Stable 40/4.23oz Fruit Juice, Orange Tangerine Shelf Stable 40/4.23oz Milk, Carton, White 1%, 70/8oz X Milk, Carton, Strawberry Skim, 70/8oz X Corn Milk, Carton, Chocolate Skim, 70/8oz X Corn Fruit, Orange Case 113/ct Fruit, Apple, Granny Smith 113 cs Bagel, Plain Sliced IW W/G 72/3oz (G1) X Bev, Smoothie Strawberry Banana 48/7.6oz X Bev, Smoothie Peach 48/7.6oz X Bread, Pumpkin Slice 70/3.4oz (G2) X X X X Corn Pop Tart, Chocolate Fudge W/G 72/2pk X X X Corn Pop Tart, Cinnamon Frosted W/G, 72/2pk (G2.5) X X X Corn Pop Tart, Strawberry Frosted, W/G 72/2pk (G2.25) X X X Corn Donut, Mini Powdered Sugar W/G 72pk/cs (G2) X X X X X Corn Donut, Mini Chocolate Covered W/G 72pk/cs (G2) X X X X X Corn Cereal, Cinnamon Toast Crunch (96/cs) (G1) X X X Corn Cereal, Cocoa Puffs, Reduced Sugar (96/cs) (G1) X Corn Cereal, Honey Nut Cheerios (96/cs) (G1) X Corn Cereal, Lucky Charms (96/cs) (G1) Corn Cheese, Cheddar Stick (168/cs) (1 stick = M1) X Egg, Whole Peeled, 8/18 ct (1egg = M1.5) X Run By: wsalgado Filename: Menu Plan Allergens By Item.rdlc Run On: 8/19/2021 7:45:50 AM Menu Plan Allergens By Item Page 2 Cracker, Honey Graham 150pk/cs (G1) X X X Peanut Butter, Indiv 200/.75 oz X X Pizza,
    [Show full text]
  • Peruvian-Style Chicken with Tangy Green Sauce, Potatoes & Salad
    Peruvian-Style Chicken with Tangy Green Sauce, Roasted Potatoes & Salad This recipe is a variation of one I found on Epicurious.com. I have made some changes to the timeline and I have added in the potatoes. After all potatoes were first domesticated in Peru so it seems crazy not to enjoy them with this dish. Preparation should only take about 40 minutes. Cook time should be about 45-50 minutes. Marinate time is 5-6 hours. This recipe is long but it is not complicated. You are making a complete dinner here. INGREDIENTS For the chicken: 3 garlic cloves, finely chopped 1 tablespoon ground cumin 1 tablespoon olive oil 1 tablespoon paprika 1/2 teaspoon freshly ground black pepper 1/2 teaspoon dried oregano 1 1/2 teaspoons kosher salt 2 lemons 1 (4-4 1/2-pound) whole chicken 2 medium potatoes cut in wedges. (each potato should make 10-12 wedges) 4 -6 pats of butter olive oil for roasting For the green sauce: 1 cup (packed) cilantro leaves with tender stems 1–2 medium jalapeños, coarsely chopped 1 garlic clove, finely chopped 1 tablespoon extra-virgin olive oil 2 1/2 teaspoons fresh lime juice 1/4 teaspoon kosher salt 1/3 cup mayonnaise For the salad: 1 English hothouse or 2 Persian cucumbers, cubed 1 firm-ripe avocado, cubed 3 scallions, thinly sliced 1 tablespoon plus 1 teaspoon fresh lime juice 1 tablespoon extra-virgin olive oil 3/4 teaspoon kosher salt 1/2 cup cilantro leaves with tender stems, coarsely chopped, plus more for serving PREPARATION Begin the chicken preparation at least 6 hours prior to roasting: Mix garlic, cumin, oil, paprika, pepper, oregano, salt, and finely grated zest from 1 lemon in a medium bowl.
    [Show full text]