1 LB Carrots
2 Ribs Celery
1 Medium Onion, Chopped
 Tbsp Butter
1 Tbsp Olive Oil
3 & 1/2 Cups Stock (Chicken or Vegetable)
1 Tbsp Lemon Juice
1/2 tdp Salt
1 Grinding of Pepper
1 Cup Evaporated Milk
1 Tbsp Fresh Chives or Di
 Wash, peel and coarse chop vegetables.  Saute in butter and olive oil for 10 minutes, stirring continuously.
Add stock, lemon juice, salt and pepper.  Simmer 30 minutes and puree in food processor.  Return puree to sauce pan and add evaporated milk and return to boiling.  Ladle into bowls and top with chives or dill.
Serve with homemade Pita chips.


1 Package of pita bread
1/4 Cup of Olive oil
1/4 Cup Sesame seeds

Cut pita into quarters and separate to make 8 pieces.  Brush each piece with olive oil and sprinkle with sesame seeds.
Put pieces on baking sheet and bake for 8 minutes in 350 oven until toasted.
Cool on wire rack and serve with carrot soup.
Chef Melody teaches student, Jazmin,
to prepare fruit sticks.
One Apple,  One Orange,  1/2 Cup Dried Cranberries, 1/2 Cup Chopped Walnuts and1/4 Cup  honey.
Core the apple, trim the ends of the orange, and chop both, including the skin and peel .  Combine all ingredients well. 
This is an all day fruit salad.  It can be eaten on its own or combined with breakfast, lunch, supper or snack foods such as cereal, meat, dairy, toast or crackers.  FRUIT CONFETTI is the most popular recipe with our children.