Program Qualifications
CLSF provides nutritious lunches Monday through Saturday for elderly individuals (60 years of age or older) and adults with disability (18 – 59 years of age with a disability). Lunches are served at six congregate meal sites throughout San Francisco(location information can be found under Congregate Meal Sites).
Eligibility for Elderly Nutrition program:
- A person who is 60 years of age or older (older adult).
- The spouse or domestic partner of an older adult, regardless of age.
- A person with a disability, under the age of 60 who resides in housing facilities occupied primarily by older adults at which congregate nutrition services are provided.
- A disabled individual who resides at home with and accompanies an older adult who participates in the program.
Eligibility for Adults with Disabilities Nutrition Program:
- A person who is an adult (18+) with a disability.
- A spouse or domestic partner accompanying an eligible adult with a disability at the meal program regardless of age. A spouse or domestic partner is as defined by law and/or as in chapter 12B of the San Francisco Administrative Code.
See what mouth-watering lunches are being served this month!
Sample Meals
Oven Fried Chicken
(Chicken Drumstick)
Steamed Green Beans
Pasta Salad
(WW Pasta, Carrots, Celery, Onions)
Tropical Fruit Cup
Pork in Red Sauce
Brown Rice
Steame Coliflour
Mixed Greens and Beet Salad
Orange
Fish in Veracruz Sauce
(Fish fillet, Tomato Sauce, Bell Peppers)
Steame Broccoli
Cilantro Brown Rice
Strawberry Gelatin Cup
Beef Tacos
(Ground Beef, Lettuce, Tomato, Cheese)
Beans
Tortilla
Peach Cup
Featured Recipe
Arbol Chile Salsa
Servings: 1 3/4 cups
Ingredients:
- 1/2ounce (about 16) chile de arbol
- 6x, large garlic cloves, unpeeled
- 1pound (10 to 12 medium) tomatillos, husked and rinsed
- Salt
- About 1/2teaspoon sugar (optional)
Instructions:
In an ungreased skillet set over medium heat, toast the chiles, stirring them around for a minute or so until they are very aromatic (some will have slightly darkened spots on them). Cover with hot tap water and let rehydrate for 30 minutes.
In the same skillet, roast the garlic, turning regularly, until soft and blotchy-dark in places, about 15 minutes. Cool and slip off the papery skin.
Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side - 4 or 5 minutes more will give you splotchy-black and blistered tomatillos. Cool, then transfer the contents of the baking sheet (including any juices) to a blender or food processor.
Drain the chiles and add them to the tomatillos along with the garlic. Puree, then scrape into a serving dish. Stir in enough water to give the salsa a spoonable consistency, usually about 1/4 cup. Season with salt, usually a scant teaspoon, and the sugar. Refrigerated, the salsa keeps for several days.