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Extension > Food > Farm to School > Minnesota Toolkit for School Foodservice > Using Food > Using Herbs

Using Herbs

herbs

School Lunch Menu Examples Using Herbs

Ground Beef Stroganoff | Potatoes with Herbs
Herbed Broccoli and Cauliflower | Parsley-Buttered Carrots
Spaghetti or Lasagna

Menu Example 1: Ground Beef Stroganoff

Ground Beef Stroganoff with Steamed Egg Noodles featuring Local Garlic and Parsley
Fresh Steamed or Baked Local Carrots
Watermelon Wedge or Cubes

Rice Krispie Treat Mini
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate: Ground Beef Stroganoff

2 ounces

2 ounces

1 ½ ounces

Vegetable: Fresh Carrots

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit: Watermelon Wedge or
Cubes

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread: Egg Noodles (1/2 cup = 1 Serving)
Sliced Wheat Bread (1 = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

Menu Example 2: Parsley-Buttered Potatoes

Ham Patty on Wheat Bun
Parsley Buttered Potatoes or Red Potatoes with Herbs
Baby Whole Carrots and Celery with Ranch Dip

Chilled Mixed Fruit
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate: Ham Patty

2 ounces

2 ounces

1 ½ ounces

Vegetable: Parsley Buttered Potatoes
Baby Whole Carrot and
Celery

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit: Chilled Mixed Fruit

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread: Whole Wheat Bun
(1 Bun = 2 Servings)
Sliced Wheat Bread
(1 Slice = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

Menu Example 3: Herbed Broccoli and Cauliflower

Classic Wedge Cheese Pizza
Herbed Broccoli and Cauliflower with Local,
Fresh Basil and Parsley
Chilled Mixed Berry Blend

Rhubarb Crunch with Whipped Topping featuring
Fresh, Local Rhubarb
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate: Cheese Pizza
(1 = 2 ounces)

2 ounces

2 ounces

1 ½ ounces

Vegetable: Herbed Broccoli and
Cauliflower

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit: Chilled Mixed Berry Blend
(Frozen Commodity
Strawberries, Blueberries
and Blackberries)

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread: Pizza Crust (1 Pizza = 2 Servings)
Sliced Wheat Bread (1 = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

Menu Example 4: Parsley-Buttered Carrots

Chicken Patty on Wheat Bun
Wedge Cut Potatoes
Parsley Buttered Carrots featuring Fresh, Local Carrots

Fresh Kiwi Halves
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate:
Chicken Patty

2 ounces

2 ounces

1 ½ ounces

Vegetable:
Wedge Cut Potatoes
Fresh Carrots

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit:
Kiwi Halves (1 = ¼ cup)

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread:
Whole Grain Crackers
(3 Packages = 1
Servings)
Sliced Wheat Bread
(1 Slice = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate:
Ground Beef Stroganoff

2 ounces

2 ounces

1 ½ ounces

Vegetable:
Fresh Carrots

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit:
Watermelon Wedge or
Cubes

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread:
Egg Noodles
(1/2 cup = 1 Serving)
Sliced Wheat Bread
(1 = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

Menu Example 5: Spaghetti

Spaghetti or Lasagna featuring Fresh Basil, Garlic and Parsley
Green Beans Almondine made with Local Green Beans
Chilled Mandarin Oranges

Garlic Bread
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate: Meat Sauce

2 ounces

2 ounces

1 ½ ounces

Vegetable: Fresh Green Beans

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit: Mandarin Oranges

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread: Pasta Spaghetti or Rotini)
Garlic Bread (1 = 1 Serving)
Sliced Wheat Bread (1 Slice = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

herbs
  • Because herbs are used in relatively small amounts, mostly for flavor, they add very little nutritional value.
  • Basil, cilantro and parsley are high in vitamin K even in small amounts.
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