What's for Lunch - Thurs., 10/14

We've got:

Whole wheat rotini marinara
Garlic bread
Sauteed zucchini with garlic
Apple slices

I have not been able to get additional details on the rotini.  I believe the sauce is probably the Red Pack vitamin enhanced tomato sauce. The sodium at 140mg is much lower than we previously used.  Here are the ingredients: Tomato Concentrate (Water, Tomato Paste), Sugar, Soybean Oil, Potassium Chloride, Onion Powder, Salt, Citric Acid, Spice, Garlic Powder, Vitamin C (Ascorbic Acid), Black Pepper, Vitamin E (DL-Alpha Tocopheryl Acetate), Natural Flavor, Vitamin A (Retinol Palmitate). I do not know where the protein is coming from - there may be cheese with the pasta. I have requested more details but have not been able to get them.

The zucchini is fresh as is the apple.

OR

Salad Bar

I spoke with our food services consultant Julia van Loon who described the plan for the salad bar:

- red leaf and romaine lettuce - basically, kids don't like mesclun and iceberg doesn't have much by way of nutrition so she felt these were our best lettuce options.
- 4 or 5 vegetables such as broccoli, cucumbers, carrots, grape tomatoes and red onion
- a protein such as chic peas, black bean salad, hard boiled egg, Boars Head turkey cut into small pieces or tuna
- a choice of dressings
- croutons which Julia has stated will be "good ones" with minimal ingredients. The croutons meet the grain requirement of the lunch and increase participation. Her ultimate plan is to be able to make homemade croutons.

Sara