Edutopia - September 2007 - (Page 19) HEAD OF CLASS Health Arugula with Steak, Lemon, and Parmesan One of our favorite salads. We love the flavor combination of the spicy arugula, the clean citrus, and the rich, grilled flavor of the meat—plus the bite of the Parmesan! It’s important to buy hormone- and antibiotic-free meat, and because there are so few ingredients, make sure your olive oil and balsamic are of especially good quality so the flavors will be well developed. This is probably best served at home for lunch, but it can also be sent in a lunchbox as long as the greens aren’t dressed ahead of time— send the dressing on the side. Eight servings 3 tbsp. 21/2 tsp. 11/4 tsp. Dash Dash 3/4 lb. 1/2 lb. 3/4 cup extra-virgin olive oil lemon juice balsamic vinegar salt pepper beef tri-tip arugula shaved Parmesan cheese Corn Soup Corn is a culinary hallmark of late summer and early fall, and this delicious soup highlights its natural sweet creaminess. If the flavor of cilantro is too strong for your liking, try replacing it with a mixture of Italian parsley and your favorite garden herbs. Sending this one to school is no problem—just get a good hot food thermos like the one from the Laptop Lunches Web site. Its small lunch jar holds 18 fluid ounces and is perfect for soups, stews, and other foods that need to stay hot. Eight servings 1 tsp. 1/2 cup 1 tsp. 1/2 tsp. 4 cups 21/2 cups 1/2 tsp. 1/8 tsp. 1 quart 6 oz. 1 tsp. olive oil diced onion minced garlic ground cumin fresh corn kernels diced red potato kosher salt freshly ground black pepper vegetable stock 1% milk chopped cilantro 1. To make the dressing, combine the olive oil, lemon juice, balsamic vinegar, and salt and pepper. Set aside. 2. Grill the beef tips to medium rare; let cool ten minutes. Slice thinly. 3. Toss arugula with dressing and top with beef and Parmesan. Bag Lunch Today’s Menu • Arugula with Steak, Lemon, and Parmesan • Corn Soup • Mango Lassi VEER 1. In a 6- or 8-quart stockpot, heat oil over medium heat. Add onion, garlic, and cumin and sauté for five minutes or until the onions are translucent. 2. Add corn, potatoes, salt, pepper, and stock. Bring to a boil. Reduce to a simmer and cook for twenty minutes or until the potatoes are done. 3. Add the milk and cilantro and stir to heat through. 4. Serve with a fresh salad. Mango Lassi By Ann Cooper A lassi is a common Indian beverage and a great afternoon snack. Mangos are traditional in this drink, but berries, stone fruit, or just about any other fruit would be a delight. Eight servings 21/2 21/2 cups 8 2 cups 11/2 tbsp. mangos, peeled, pitted, and diced nonfat yogurt ice cubes nonfat milk honey Combine all ingredients in a blender and process until smooth. Serve. Ann Cooper, as director of nutrition services for the Berkeley Unified School District, in Berkeley, California, works to transform cafeterias into culinary classrooms for students. Her latest book, cowritten with Lisa M. Holmes, is Lunch Lessons: Changing the Way We Feed Our Children. Visit her Web site, Lunch Lessons, at www.lunchlessons.org. SEPTEMBER 2007 EDUTOPIA 19 http://www.lunchlessons.org http://www.lunchlessons.org
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