From School to School Night
When our neighbors at All Saints’ Day School in Carmel Valley, California, were looking for a healthier, organic lunch for their kids, we pitched in to help build a program that works for everyone.
The three smiling faces you see in the photo above are (from left) Earthbound Farm Executive Chef Sarah LaCasse, Earthbound Farm co-founder Myra Goodman, and All Saints’ Head of School Michele Rench — looks like they’re happy with the program’s success among students, parents and staff…and feeling great about the delicious organic lunch, too!
For Today’s Step, try this favorite recipe from the organic lunch menu — sized for the family table and perfect for a weeknight/school night supper. What did your family think? Let us know in Comments!
Turkey Penne Bolognese
- Serves 8
- 1 cup Chopped yellow onion
- 1/4 cup Chopped carrot
- 1/4 cup Chopped celery
- 1 tablespoon Canola oil
- 1 pound Ground turkey
- 1 tablespoon Dried oregano
- 1 tablespoon Salt
- 3/4 teaspoon Freshly ground black pepper
- 1 tablespoon Dried parsley
- 3 cups Marinara sauce
- 1 pound Whole wheat penne pasta
- Grated Parmesan cheese, for serving (optional)
- Heat the canola oil in a large skillet. Add the onion, celery and carrot, and sauté. When the vegetables start to soften, add the ground turkey and continue cooking until the meat begins to brown. Add the herbs and spices, stirring often so the ingredients don’t stick or burn.
- Add the marinara sauce, cover and simmer about 20 minutes.
- While the sauce is simmering, cook the penne pasta in salted boiling water to al dente, according to package directions. Drain the pasta.
- Add the pasta to the sauce in the skillet and stir gently to combine. Serve with grated Parmesan on the side, if you like.