A Seasonal Guide to Healthy Eating
Commemorating 50 years of School Lunch
1. Bring water to a boil in saucepan. Add the bay leaf, one lemon cut in half, rice, and margarine. Turn down heat to low and cover. Cook for approximately 20 minutes until the rice is tender. Place cooked rice in refrigerator to cool. Discard bay leaf and lemon halves.
2. Heat a large skillet over medium heat. Place 2 Tbsp olive oil in the skillet and add the zucchini and yellow squash. Stir-fry for 8 minutes over medium heat stirring occasionally. Add half of basil and remove to serving bowl.
3. Return to skillet and add the red pepper, eggplant, tomato, and garlic along with the remaining olive oil. Cook for 5-10 minutes over medium heat until the eggplant is tender, but not mushy.
4. Toss all vegetables together with remaining basil and juice of one lemon. Add rice to vegetables and toss together for a great summer salad.
Nutrients per serving
Show children where orange juice comes from-give each child a plastic juicer and an orange. Have the children roll the oranges, then you cut in half... let them make their own cup of juice for their snack.
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