Pacific School's FoodLab Recipes

Welcome to FoodLab’s recipes page! These are some of the things we cook for lunch at school. We think they are yummy the way they are, but you can make adjustments to your own taste at home!

​ENTREES

6th Grade Student Menu Tostadas
Makes 8
¼ cup vegetable oil
8 corn tortillas
8 tbsp queso fresco
4 cups cooked black beans

3 cups chopped cabbage
1 tbsp lemon juice
¼ tsp salt

Prepare

1. Brush tortillas with oil.
2. Bake in oven until tortillas are crisp.
3. Drain black beans.
4. Fry beans in oil, then, in VitaMix, blend until smooth.
5. Prepare repollo by shredding cabbage and mixing it with lemon juice and salt

Assemble

1. Spread beans onto tostadas.
2. Top tostadas with a large pinch of repollo and a tablespoon of queso fresco

Lamb Roast with Spinach and Chickpeas
Serves 4-6
4 cloves Garlic, crushed
2 tbsp Fresh Rosemary, chopped
1 tsp Cumin Seeds, crushed
1 tsp Salt
1 tsp Pepper
2 tbsp Olive Oil
2 ½ lb Boneless Lamb Shoulder Roast
2 cups water
15 oz Chickpeas, rinsed
1 Bunch Spinach, stemmed and roughly chopped
Plain Yogurt for serving
½ cup of cooked rice per person
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1. Combine the garlic, rosemary, cumin, salt, and pepper in a small bowl and set aside.
2. Cut lamb into 1 inch pieces.
3. Heat olive oil in large sauté pan or Dutch Oven.  Add lamb and brown on all sides.  
4. Add spice mixture to lamb.  Cook for 4 minutes.
5. Add water.  Cover pot and cook for 2 hours.
6. Stir the chickpeas and spinach into the lamb until the spinach is wilted.
7. Serve the lamb over rice, with a spoonful of yogurt on top.

Jerry’s Arroz Con Pollo altered for Pacific School
Makes 8 servings
1 lb Chicken
1 small roasted red Pepper
1 small Onion
1 Clove Garlic
2 tbsp Olive Oil
¼ tsp ground Oregano
1/2 tsp Pepper
½ tsp Salt
1 ½ oz Olives
1 tbsp Capers
½ cup Canned Tomato Sauce
½ -1 cup reserved chicken broth from boiling chicken

1. Boil chicken in water.
2. Once chicken is cooked, remove from water and shred. Reserve liquid to add to sauce as needed.
3. Minch peppers, onions, and garlic.
4. Place oil in a saucepan over medium high heat. Add vegetables and sauté. Add spices and olives. Sauté for 5 minutes.
5. Add tomato sauce and reserved broth.
6. Take off heat and blend until desired consistency.
7. Return sauce to heat and add capers and shredded chicken.

​Pupusas
Makes 9, ¼ cup each
1 cup yellow corn masa flour
1 dash salt
¾ cup warm water
¼ cup shredded cheddar
¼ cup refried beans

Prepare

1. Place masa, salt, and warm water in mixer. Mix for 3 minutes until well combined
2. Scoop masa into balls, ¼ cup each
3. Make a well in each masa ball

Assemble

1. 4.Fill well with 1 tbsp beans and 1 tbsp cheese
2. Fold masa together and press flat making sure nothing leaks out

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​SAUCES AND DRESSINGS ​

Marinara Sauce Pacific
Serves 8-10
1 ½  cups Raw Onions
1 ½  cups Raw Carrots
½  cup Roasted Red Pepper
1-2 tbsp Olive Oil
2 tsp Ground Basil
1 tsp Dried Thyme
1 tsp Dried Oregano
1 ¼ tsp Salt
2 ¼ cup Canned Tomato Sauce.
1.5 cup Canned Diced Tomatoes
¾ cup Canned Tomato Paste
2 Garlic Cloves
½ tsp Ground Pepper

1. Chop onions and red peppers and shred carrots
2. Heat oil in a large pot
3. Sauté chopped onions and minced garlic in oil, add shredded carrots and diced red peppers. Sauté until onions and carrots are soft. Add all spices to pot and stir
4. Simmer for at least 30 minutes
5. Add pepper and garlic any time while simmering

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Sweet and Tangy BBQ Sauce
Makes 1 ½ cups
½ tbsp Olive Oil
¼ Medium Red Onion, diced
1 Clove Garlic, minced
1 tbsp Tomato Paste
½ tsp Cumin
1 (8 oz) can Tomato Puree or sauce
1 tbsp Cider Vinegar
1 tbsp Molasses
2 tsp Worcestershire Sauce
1 tsp Mustard
1 tsp Salt

1. Heat a splash of oil in a medium saucepan over medium heat
2. Add the onions and cook until soft, about 5 minutes
3. Add the garlic and cook for another minute or two
4. Reduce the heat to low and mix in the tomato paste and cumin
5. Add the tomato puree and all remaining ingredients
6. Stir until combined and simmer for 5 to 10 minutes, until thickened to your liking
7. Transfer the sauce to a blender to blend until smooth. Add more water if you prefer a thinner sauce

Vinaigrette
Makes 2 cups
¾ cup Olive Oil
¼ cup Balsamic Vinegar
1/2 tsp Salt
Pinch of Black Pepper
2 tbsp Parsley
1 clove of Garlic
 
Place all ingredients in Vitamix and blend.

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Caesar Salad Dressing
Makes 3 cups
1 cup Mayonnaise
1 cup Olive Oil
1 ½ tsp Salt
¾  tsp Sugar
2 cloves of garlic
¾ tsp Hot Pepper Sauce
¾  tsp Dry Mustard
¾  tsp Black Pepper
¼  cup Apple Cider Vinegar
1 tbsp Worcestershire Sauce
2 tbsp Shredded Parmesan Cheese
¼  cup Lemon Juice
 

1. Place oil and mayonnaise into the pitcher of the blender
2. Add garlic, salt, pepper, chili paste, mustard, and sugar. Blend until smooth
3. Pour half of the dressing into a storage container
4. Add the rest of the ingredients to the blender and blend until smooth

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Curtido
Makes 4 cups
½ Head Cabbage
½ cup shredded Carrots
¾ cup sliced Onions
½ cup Vinegar
¼ cup Water
½ tsp Salt
½ tsp Brown Sugar
1 tsp Dried Oregano Leaves

1. Shred cabbage, onion, and carrots.
2. Mix all other ingredients together and pour over cabbage, carrots, and onions.
3. Let soak for at least 15 minutes before serving.

Miso Dressing
Makes 1 cup
1 tbsp miso
2 tbsp sesame oil
½ cup olive oil
¼ cup apple cider vinegar
1 tsp raw ginger root
1 clove garlic
1 ½  tsp honey
 
Place all ingredients in VitaMix and blend.

BREADS

Bagels
Serves 6
1 tsp Yeast
⅔ cup Water
4 tsp Honey
3/4 cup All Purpose Flour
4 tsp Dry Milk
⅔ cup Whole Wheat Flour
1 tbsp Canola Oil
Pinch of salt
 
Egg Wash
1 eggs
1 Tbls water
 
Preheat oven to 400
 
To create the sponge:

1. Place yeast, water and honey in a large mixer
2. Add white flour and dry milk to bowl, whisk until smooth.
3. Let raise for 10 minutes.
4. Add whole wheat flour, oil, and salt to the sponge. Place on a mixer with dough hook. Let mix for 8 minutes on #2.
5. Cut dough and weigh to 74-80 grams.
6. Roll each piece like a rope or snake to about 6 inches.

 
Once sponge is made:

1. Place in a pot of boiling water for a few seconds until they float to top and puff up.
2. Place on baking sheets.
3. Brush bagels with egg wash.
4. Place in oven for 30-35 minutes.

Whole Wheat French Bread
Makes 2 loaves
1 tbsp yeast
¼ tsp sugar
1 ½ cup water
1 ½ tsp salt
1 tbsp canola oil
2 cups all-purpose flour
2 cups whole wheat flour

1. Dissolve yeast and sugar in water, let rise until foamy.
2. Stir in salt oil, and half the flour. Let rest for 10 minutes.
3. Add rest of flour and knead for 8-10 minutes.
4. Let rest and rise for 10-20 minutes.
5. Divide dough in half evenly.
6. Roll each section into a rectangle. Flatten and roll sides together to make long cylinder shape.
7. Place on greased baking sheets.
8. Slash top of each baguette 3-5 times down the loaf.
9. Brush with water and let rise until it has doubled in size.
10. Bake at 375 for 30 minutes.
11. Use within 1 day or double wrap and freeze.

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Pancake Dry Mix
3 ½ cups Oats
4 cups Whole Wheat Flour
1 cup All Purpose Flour
1 ½ tbsp Granulated Sugar
3 tbsp Baking Powder
1 tbsp Salt
1 tbsp Baking Soda
 

1. Grind the oats in a food processor until they are chopped fine but not in a powder.
2. Combine the flours, sugar, baking powder, baking soda, and salt with the oats.
3. This can be stored in an airtight container for up to two weeks at room temperature or infinitely in the refrigerator. 

Pancakes
Makes 8
1 cup pancake dry mix
1 cup Buttermilk
1 large Egg
 

1. Whisk together 1 cup of dry mix, 1 cup of buttermilk, and 1 large egg. It may seem thin at first, but it will thicken over time.
2. Let batter stand for 20 minutes.
3. Heat a lightly greased griddle to 350 or medium hot and drop the batter onto the griddle in ¼ cups.  
4. When the edges look dry and bubbles come to the surface without breaking (about 2 minutes) turn pancakes over.

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​SOUP

Spicy Pork Soup
Serves 4
2 Cloves Garlic
2 tsp Raw Ginger Root
½ tsp Cumin Seeds
1 tbsp Chili Paste
1 tbsp Canola Oil
½ lb Pork
4 cups water
1 tbsp bouillon
4 cups leafy greens
4 medium Scallions
2 tbsp Soy Sauce
1 dash Pepper
 

1. Chop garlic, ginger, cumin, and scallions.
2. Place pork, garlic, ginger, chili paste, and cumin in medium sized bowl
3. Heat oil in medium sized pot.
4. Add pork mixture.
5. Stir and break up with spoon, until browned and cooked through, 8-10 minutes
6. Add water and bouillon and bring to a boil, reduce heat and simmer for 8-10 minutes.
7. Add greens, scallions, and soy sauce.
8. Stir occasionally until greens are tender for 5-8 minutes.
9. Season with pepper to taste.

 

Tomato Soup
Serves 4
3 tsp Olive Oil
3 tsp Butter
1 large Onion
1 large Clove of Garlic
4 cups Diced Tomatoes
1 ¼  cup Vegetable Broth
1 ¼ tsp Thyme Leaf
½ tsp Salt

1. Melt butter with olive oil in large soup pot, add chopped onions and minced garlic. Sweat until onions are translucent
2. Add vegetable broth, thyme, and canned tomatoes
3. Bring to a boil, reduce to simmer for 10-15 minutes
4. Remove from heat and add salt to taste

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​SWEETS

Granola
Makes 24 portions, ¼ cup each
4 cups oats
1 ½ tsp ground cinnamon
½ tsp salt
6 tbsp canola oil
6 tbsp honey
2 tbsp packed brown sugar
1 tsp vanilla extract
½ cup almonds
 

1. Mix oats, cinnamon, and salt in a bowl
2. Add canola oil, honey, brown sugar, and vanilla
3. Bake for 10 minutes. Add almonds
4. Bake for 10 more minutes

Surprise Muffins
Makes 12
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup all-purpose flour
¾ cup whole wheat flour
2 tbsp butter
2 tbsp canola oil
2 eggs
2 tbsp sugar
1 cup milk
½ tsp vanilla extract
 2 cups whole strawberries

1. Sift together baking soda and baking powder. Combine with both flours and salt. Mix thoroughly in small bowl.
2. Melt butter.
3. Crack eggs in a large bowl and whisk.
4. Add milk, vanilla, sugar, butter, and oil to the eggs.
5. Add dry ingredients to wet ingredients and mix until smooth.
6. Line muffin tins with baking spray.
7. Fill each muffin tin with ¼ cup batter.
8. Push one strawberry in the center of each muffin. If strawberries are not in season, substitute with available fruit. For frozen blueberries, use 1 cup
9. Bake for 15 minutes at 375°.

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Pumpkin Pie
1 pie
 Filling:
½ cup sugar
½ tsp salt
2 tsp pumpkin pie spice
2 eggs
2 cups pumpkin puree
12 oz evaporated milk
 
Pumpkin pie spice:
(makes ½ cup)
¼ cup cinnamon
¼ cup ginger
2 tsp nutmeg
1 tsp cloves
 
Crust:
1 ¾ cup whole wheat flour
1 ¾ cup white flour
½ tsp salt
½ tsp sugar
½ cup butter, chilled and cut into ½ inch pieces
2 tbsp ice water, more if needed

1. Pulse butter, flour, salt, and sugar in electric mixer until the butter is the size of peas.
2. Add the water, one tsp at a time, while mixing on low.
3. When the dough just barely starts to come together, turn off the mixer and stop adding water.
4. Turn the dough out onto a floured surface and knead briefly until the dough is cohesive.
5. Flatten the dough into a disk and wrap in plastic.
6. Chill for 30 mins.
7. Add filling, bake.