Geography is on the menu in the Oakland Unified School District, where the ingredients for Thursday's lunches come exclusively from California. Tofu from Berkeley, noodles from Los Angeles and bok choy from Bakersfield star in this Asian-inspired dish.
Every Thursday, lunches served to students in the Oakland Unified School District are made entirely with California ingredients. This Mediterranean-style entrée showcases chicken from Fresno County, lemons from Yolo County and rice grown in the Sacramento Valley.
Latin American flavors infuse this dish, a favorite of students in the Oakland Unified School District. California ingredients include tomatoes from the San Joaquin Valley, dinosaur kale from Watsonville and chorizo from San Jose.
This Indian dish gets its name from the Sanskrit word for "nine jewels," referring to the traditional number of vegetables, nuts and cheeses showcased. Chef Ed Glebus shares his version.
When zucchini stands in for pasta, the phytonutrients skyrocket and the calories plummet, from 200 per cup for pasta and 20 per cup for fresh zucchini noodles!
Reader and 2014 recipe contest winner Karl Flores recommends serving Grandma Vera's fideo soup with rolled cheese tacos for dipping. The perfect side dishes are wedges of fresh watermelon, homemade spicy carrots and a cold beer.
Chef John Ledbetter's tamale pancake with barbecue chicken is almost like deconstructed tamale served with guacamole, cilantro cream and tortilla strips. The whole corn kernels in the pancake offer an excellent texture and the flavors in the dish marry beautifully together.
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