FLACS Sample Menu Prepared by Chef Bennett
The menu lists the variety of food that FLACS students will experience as a result of FLACS’ wellness initiative. Student meals will introduce students to food from different cultures and regions of the world. Students will learn about appropriate portion sizes and recommended daily servings of essential nourishing substances. FLACS and its cooking team have made healthy eating a fun and appetizing experience for children.
FLACS MENU GRID PREPARED BY CHEF William Pendergast May 9th, 2011 – May 20th, 2011 (Menu is Subject to Change when Necessary) |
| SOUP | ENTREE | VEGETABLE | STARCH | DESSERT |
Monday 5/9 | Carrot Cilantro Soup | Roasted Chicken | Spinach | Brown Rice | Fruit |
Tuesday 5/10 | Veggie Chili | Broiled Flank Steak | Roasted Green Beans | Roasted Potatoes | Fruit |
Wednesday 5/11 | Black Bean Tomatillo | Fish Tacos | Pico De Gallo | Rice | Fruit |
Thursday 5/12 | Chick Pea Soup | Turkey Sloppy Joes | Broccoli | See Entrée | Fruit |
Friday 5/13 | Asparagus Soup | Spring Pasta | Cauliflower | See Entrée | Strawberry Cake |
Monday 5/16 | Tomato Soup | Grilled Cheese | Corn and Peppers | See Entrée | Fruit |
Tuesday 5/17 | Red Bean Soup | Chicken Gumbo | Asparagus | Rice | Fruit |
Wednesday 5/18 | Sweet Pea Soup | Pulled Pork (Chicken Available) | Collard Greens | Corn Bread | Fruit |
Thursday 5/19 | Chilled Cucumber Soup | Tuna w/ Lime Vinaigrette | Peas | Quinoa | Fruit |
Friday 5/20 | Vegetable Soup w/ Okra | Pizza | Pizza | Pizza | Chocolate Chip Cookies |
*Menu subject to change when necessary
Chef Bennett's Selected Entree Recipe:
Roasted Salmon with Honey and Soy Glaze
Ingredients:
- ¼ cup soy sauce
- 1 teaspoon grated fresh ginger
- 1 teaspoon chopped garlic
- ¼ cup honey
- 2 tablespoons extra-virgin olive oil or canola oil
- 1 pound skinless, boneless salmon fillets
Procedure:
For Glaze:
- In a small saucepan, combine the soy sauce and ginger.
- Bring to a simmer and let the ginger infuse for 5 minutes.
- Stir in the honey until combined.
- Remove the saucepan from heat.
- When cool divide into two batches.
For Salmon:
- Preheat oven to 350 degrees Fahrenheit
- Drizzle oil in an ovenproof nonstick skillet large enough to hold all the salmon, and swirl it around until the oil coats the entire surface.
- Heat over high heat until hot.
- Add the salmon fillets carefully to the hot skillet and reduce the heat to medium.
- Cook until the fish turns pink and opaque halfway up from the bottom. (The bottom of the fillets should be browning.)
- Remove skillet from heat.
- Turn fillets over and brush with half the glaze.
- Transfer skillet to oven.
- Bake until firm, about 5 minutes.
- Brush the hot fish with the other half of the glaze and serve.