Lunch lady with a mission: getting kids to eat healthy

Despite hate mail and 'hunger strikes,' a California chef sticks it out to help kids build a better relationship to food.

from the March 21, 2007 edition

Page 4 of 4

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Orzo salad

1 pound orzo pasta
5 tablespoons chopped fresh oregano
5 tablespoons chopped fresh mint
6 tablespoons olive oil
3 tablespoons fresh lemon juice
Salt and freshly ground pepper

Add orzo to generous pot of boiling water and cook until tender. Drain, and put in a large mixing bowl. Add oregano and mint, and toss to combine.

In a small bowl, combine oil and lemon juice and add to orzo mixture, blending well. Season with salt and pepper to taste. (Optional: Add pitted olives, feta cheese, or fresh tomatoes.)

Serves 8.

Carrot-ginger soup

1 teaspoon peeled, grated fresh ginger
1/2 cup leek (1/2 leek), in 1/4-inch slices
1 tablespoon canola oil
1 quart vegetable stock
1 tablespoon plus 1 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon black pepper
2-1/2 cups carrots (3 to 4 large), diced
1 cup celery (1 to 2 stalks), diced
1 tablespoon orange juice

In a large saucepan, sauté ginger and leeks in canola oil until tender. Add stock, soy sauce, salt, and pepper. Bring to a boil and reduce to simmer for 10 minutes.

Add carrots and celery and cook for 20 minutes. Remove from heat and purée with a hand blender or in a standard blender.

Add the orange juice, check seasoning, and serve.

Serves 8.

– Recipes from 'Lunch Lessons' by Ann Cooper and Lisa Holmes

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