Cycle Menu

Pam Luckow, Becky Bowers, Tiffany Noethen, Ashley Tobalski 1

Monday

Tuesday

Wednesday

Thursday

Friday

Chicken Noodle Soup Cheese Ravioli Breadsticks Tossed Salad with Italian Dressing Candy Carrots Rhubarb Crisp

Chili Beef Tacos Three Bean Salad Guacamole Spiced Apple Rings Flan w/Chocolate Sauce

Miso Wild Mushroom Soup Asian Chicken Ramen Oriental Salad Sliced Beets Cottage Cheese w/Peaches Ginger Pear Cake

Leek and Celery Root Soup Beef Stroganoff Buttered Noodles Marinated Tomato Salad Mixed Vegetables Date Bars

Cream of Potato Soup Shaved Ham on a Wheat Bun Strawberry Yogurt Salad Green Bean Casserole Carrot Cake w/Cream Cheese Frosting

Roasted Bell Pepper Soup Shrimp Casserole Mozzarella and Tomato Salad Pea Pods Honey Crisp Apples w/caramel Pistachio Pudding

Black Bean Soup Tofu Fajitas Seven Layer Salad Bananas Pineapple Upside Down Cake

French Onion Soup Roast Beef Sandwich Baked Potato Macaroni Salad w/lima beans Apple Sauce Frosted Brownie w/walnuts

Beef Vegetable Soup Spanish Rice Chef Salad Steamed Parsnips Mixed Melon Cups Pomegranate Granitas

Split Pea Soup Crab Pasta Salad Dinner Roll Taffy Apple Salad Celery Sticks w/Dill Dip Persimmon and Cinnamon Crumb Cake

Pumpkin Bisque Stuffed Turkey Breast Caesar Salad Garlic Smashed Potatoes Steamed Broccoli and Carrots Blueberry Pie

Wild Rice and Mushroom Soup with Almonds Pork Stir Fry with bell peppers, leeks, red onions, and chow mein noodles Crunchy Pea Salad Vanilla Ice Cream with Cranberry Sauce

Vegetable Soup Beef Lasagna Garlic Bread Spinach and Pear Salad w/Rosemary Vinaigrette Baked Eggplant Tropical Fruit Cup Lemon Bar

Apple Butternut Squash Soup Chicken Salad in Spinach Wrap Warm Cauliflower Salad Roasted Baby Red Potatoes Grapes Pumpkin Squares

Creamy Roasted Garlic Soup with Sautéed Cauliflower and Fresh Herbs Baked Cod w/Lemon Butter Sauce Tri-Color Cole Slaw Corn on the Cob Mandarin Oranges Cherry Pretzel Torte

Pam Luckow, Becky Bowers, Tiffany Noethen, Ashley Tobalski 2

*All soups are served in 1cup portion sizes *All green leafy vegetables/salads are served in 1cup portion sizes *All vegetables are served in ½cup portion sizes *All fruits are served in ½cup portion sizes *All meats are served in 3oz. portion sizes *All pasta entrees are served in a ½cup portion size

Apple Butternut Squash Soup Recipe courtesy Sandra Lee, 2007 2 (18.3-ounce) boxes butternut squash soup (recommended: Campbell's Select) 1 cup cinnamon applesauce 2 tablespoons ketchup 2 teaspoons curry powder 1 teaspoon pumpkin pie spice Plain yogurt or sour cream In a medium saucepan, over medium-high heat, stir together all ingredients except yogurt or sour cream. Bring to boil. Reduce heat and simmer for 5 minutes. Serve hot with a dollop of plain yogurt or sour cream.

Roasted red bell pepper soup 2 Tbsp olive oil 2 onions (3/4 lb) chopped 2 cloves garlic, chopped 1 medium carrot, peeled and chopped 1 quart low-salt chicken broth 3 large red bell peppers, roasted, peeled, and seeded; juices reserved ½ tsp kosher salt; more to taste ¼ tsp freshly ground black pepper; more to taste small pinch cayenne 6 fresh basil leaves extra-virgin olive oil and sherry vinegar, for garnish (optional) Heat the olive oil in a 6-quart soup pot over medium heat. Add the onions, garlic, ginger, and carrot and sauté until very soft but not browned, 15-20 minutes. Add the broth and turn the heat to high. Add the roasted peppers and any reserved juices, along with the salt, pepper, and cayenne. As soon as the mixture comes to a boil, reduce the heat and simmer uncovered, for 30 min. Stir occasionally. Puree the soup in batches in a blender, with all the basil leaves going in the blender along with the first batch. Puree each batch of soup for at least 1 min. Combine all the pureed soup in one container, taste, and add more salt and pepper to bring all the flavors into balance. (For a thinner soup, strain through a wide-mesh sieve.) Serve with a drizzle of extra-virgin olive oil and a splash of sherry vinegar, if you like.

Miso mushroom soup 2 dried shiitake mushrooms, rinsed 3 cups cold water ½ cup baby spinach leaves ½ cup medium diced silken tofu 2 ½ Tbsp miso (preferably red or brown) 2 Tbsp thinly sliced scallion greens ½ tsp Asian sesame oil In a medium saucepan, combine the mushrooms and water. Bring to a boil over medium heat. Remove from the heat and use a fork or tongs to transfer the mushrooms to a cutting board. As soon as they are cool enough to handle, trim off and discard the stems and slice the caps very thinly, Return the sliced mushrooms to the water, bring back to a simmer, then reduce the heat to low. Let the mushrooms steep for 15 min. (The water needn’t be simmering, but it’s fine if it does.) Taste one of the mushroom slices. If you like the texture, leave the mushroom in; otherwise, fish them out and discard them. Bring the mushroom broth to a simmer over medium heat. Add the spinach and tofu and simmer for 1 minute. Remove from the heat. In a small bowl, combine the miso with 2 Tbsp of the broth and mix well. Stir the thinned miso into the soup. Sprinkle each serving with 1 Tbsp of the scallion greens and ¼ tsp of the sesame oil. Serve immediately.

Ginger Pear Cake From Food Network Kitchens 1/4 cup unsalted butter 2 ripe Bosc pears, peeled, cored, and cut into 1-inch chunks 1/2 cup dark brown sugar 2 teaspoons pumpkin pie spice 1 1/2 cups all-purpose flour 1 1/2 teaspoons ground ginger 3/4 teaspoon baking soda 1/2 teaspoons baking powder 1/4 teaspoon fine salt 1/4 cup milk 1/2 cup dark molasses 2 large eggs 1/4 cup water Confectioners' sugar, for dusting, optional Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray. Line the pan with parchment or waxed paper. Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat. Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl. In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter. Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling. Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes. Cool cake in the pan on a rack. Cut into 12 squares. Dust with confectioners' sugar before serving, if desired.

Pomegranate Granita Recipe courtesy Dave Lieberman

7 cups pure pomegranate juice 1 cup orange juice 1 tablespoon superfine sugar, or more to taste In a large bowl, combine the 2 juices and season with sugar, to taste. Pour into a 9 by 13-inch baking dish. Carefully place in freezer and freeze until solid, about 4 hours. Use a fork to scrape into large crystals and spoon granita into chilled glasses. Serve immediately.

Persimmon and Cinnamon Crumb Cake Recipe adapted from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

1 teaspoon plus 2 tablespoons plus 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature 1/4 cup dark brown sugar 3 cups chopped peeled Fuyu persimmons 2 tablespoons fresh lemon juice 2 tablespoons cornstarch 1/4 cup water 1 cup light brown sugar 3 large eggs 4 cups bleached all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/4 teaspoon salt 1 1/2 cups buttermilk 1 teaspoon pure vanilla extract 1/2 cup firmly packed light brown sugar 2 cups confectioners' sugar 2 tablespoons dark Karo syrup 2 tablespoons milk Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch rectangle pan with 1 teaspoon of the butter. In a medium-size non-reactive saucepan, melt 2 tablespoons of the butter. Add the brown sugar, persimmons, and the lemon juice. Saute the mixture for 2 to 3 minutes, or until softened. In a small bowl, dissolve the cornstarch in the water. Add to the persimmon mixture and cook, stirring, until it thickens, about 2 minutes. Remove from the heat and let cool completely. In a large mixing bowl, cream 1/4 pound (1 stick) of the butter and the light brown sugar with an electric mixer. Add the eggs 1 at a time, beating well after each addition. Into a medium-size mixing bowl, sift 3 1/2 cups of the flour, the baking powder, baking soda, 1 teaspoon of the cinnamon, and the salt. Add the flour mixture, buttermilk, and vanilla to the butter mixture and beat with the electric mixer until everything is incorporated. In another medium-size mixing bowl, combine the remaining 1/4 cup (1/2 stick) butter, the remaining 1/2 cup flour, the remaining 1/2 cup brown sugar, and the remaining 1/4 teaspoon cinnamon. Using your hands, combine the mixture until it resembles fine crumbs. Spread half of the batter in the prepared pan. Spread the persimmon mixture over the batter. Drop heaping spoonfuls of the remaining batter over the persimmon mixture, about 1-inch apart. Sprinkle the crumb mixture evenly over the surface. Put the cake pan on a baking sheet and bake until golden brown, about 30 to 35 minutes. Remove from the oven and let cool slightly. In a medium-size mixing bowl, whisk together the confectioners' sugar, dark Karo, and milk until smooth. Drizzle the frosting over the top of the coffee cake. Cut into slices and serve warm.