By Sarah Henry
Jazz up your child's lunch by thinking outside lunch box staples and choosing foods from different parts of the world instead. The essential building blocks of these dishes — rice, beans, noodles, and chicken — can be prepared ahead (and served for dinner the night before) then transformed into wraps, rolls, flatbreads, soups, or salads for lunch.
In the guide, Cooking with California Food in K-12 Schools, veteran chef and cookbook author Georgeanne Brennan teamed up with Ann M. Evans to create recipes based on six popular dishes (soup, salad, pasta, rice bowls, wraps, and pizza), combined with flavors from six world regions (Africa, Asia, Europe, Latin America, the Middle East, and India). The downloadable guide, says Brennan, "offers ideas for adding fresh, local, healthy foods with a global focus to school lunch.”
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