As children head back to the books for another school year, nutritious lunch choices are essential for clear thinking. Food safety is predominant no matter what you pack into your lunch. Replace that 20^th century paper lunch bag with a stylish thermal bento lunch jar from Zojirushi (www.zojirushi.com) designed to keep foods hot or cold for up to 6 hours.

Los Angeles-based Tumaro’s Gourmet Tortillas (www.tumaros.com) has introduced a new healthy flour tortilla line-up with canola oil that are more pliable than regular tortillas to make them easy to use for sandwich wraps and roll-ups. Flavors include sun-dried TOMATO & BASIL; JALAPENO & CILANTRO; Chipolte CHILE & PEPPERS and Garden SPINACH & VEGETABLES.

How to fill those tortilla wraps? Start with Classic Jarslberg cheese (www.jarlsberg.com), a semi-soft, part-skim milk cheese with a mild, mellow-nutty flavor that kids enjoy. Spread your tortilla with CRANBERRY sauce, ARUGULA, roasted turkey and Jarlsberg slices and accompany with GRAPES or ORANGE sections. Or spread Caesar dressing on your tortilla, layer with ROMAINE LETTUCE, grilled chicken and Jarlsberg slices and roll.

Slice POTATOES very thinly and crisp in the microwave, then season with sea salt for a healthy sandwich side dish option. All natural PopChips (www.popchips.com) in such flavors as Salsa CORN and Parmesan GARLIC POTATO, and Stacy’s Pita chips (www.pitachips.com) in such flavors as GARLIC & HERB and PESTO are also good standard POTATO chip alternatives as sandwich sides for lunch boxes.

Concerned about including sweets in your lunch mix? Take a tip from cookie king turned muffin maven Wally Amos (www.Unclewallys.com) and include one of his new low calorie, low sugar "Smart Portion" BLUEBERRY, CRANBERRY WALNUT or BANANA Muffins. Or create your own healthful dried FRUIT and NUT Trail Mix using new chocolate Chex cereal (www.chex.com). Another nutritious treat that’s new on the market is the "Think 5" nutrition bar featuring two cups of apples, cranberries, spinach and broccoli in every bar (www.thinkproducts.com) and the Attune Yogurt & Granola Wellness Bar in Wild BERRY, STRAWBERRY bliss and LEMON crème flavors (www.attunefoods.com).

To encourage your students to strive for straight A's, an occasional luncheon splurge such as a luscious WALNUT-studded "Magic Morsel" from Fairytale Brownies (www.fairytalebrownie.com) accompanied by APPLE or BARTLETT PEAR slices is a welcome lunch box surprise.

RED and GREEN SEEDLESS GRAPES are among this week’s most economical fruit values. Dip clusters in beaten egg whites, then dust with superfine sugar to create sparkling garnish for brunch platters.

As California BARTLETT PEAR production increases, prices are dropping to economical levels. Enjoy slices dipped in yogurt or melted milk chocolate.

PEACHES and NECTARINES continue to be excellent values. Keep a brown paper bag handy to hasten the ripening of hard fruit – seal inside with an APPLE or BANANA for a day or two. PLUOTS and PLUMS are also in peak production at moderate prices. Peel and stew and serve warm seasoned with cinnamon as fruit compote to accompany chicken or pork entrees.

CANTALOUPE MELON is in steady supply at moderate prices. Halve, scoop out the seeds and fill with chocolate or BANANA ice cream as a dessert sundae. Other MELON varieties in good supply include CASABA, CRENSHAW, ORANGE FLESH and SANTA CLAUS. SEEDLESS WATERMELON is another good MELON value. Pair chunks with PINEAPPLE and STRAWBERRIES for a festive salad.

Large sizes of HASS AVOCADOS are the best value. Pureed AVOCADOS makes delicious baby food.

HAWAIIAN PINEAPPLE has decreased in price. Look for deep green fresh-looking tops and a fragrant aroma as a sign of full ripeness.

ROMA TOMATOES and TOMATOES ON THE VINE are both in steady supply at very reasonable prices. Try fresh slices atop pizza in place of TOMATO sauce.

Both GREEN and GOLD KIWIFRUIT are in plentiful supply at economical prices.

Best values in the APPLE bin include tart GRANNY SMITH variety, perfect for pies and tarts, and semi-tart GALA APPLES, great for adding to lunch boxes as a snack.

Good values continue on BLUEBERRIES, BLACKBERRIES, RASPBERRIES and STRAWBERRIES. Combine them as a medley and marinate refrigerated in vodka or rum, drain and serve atop shortcake with whipped cream.

MANGOS are plentiful; try using it diced into salsa and chutney recipes.

GREEN BEANS, a good source of fiber, are one of the most reasonably priced vegetable offerings this week. Steam and serve chilled with a PEANUT-GINGER dressing and chopped SCALLIONS.

RED and GREEN LEAF LETTUCES, along with ICEBERG variety, are among the best values for salads. Salad toppings in plentiful supply include CUCUMBERS, JICAMA, RADISHES, GREEN ONIONS, SPROUTS, CARROTS, CELERY and MUSHROOMS.

ITALIAN RED ONIONS and SWEET BROWN ONIONS are the most economically priced in the ONION category.

Plenty of steady volume on ZUCCHINI, great for steaming, baking stuffed or frying as an appetizer. Volume is also plentiful on CHAYOTE SQUASH and YELLOW CROOKNECK SQUASH.

Sweet WHITE or YELLOW CORN is at peak production, with prices remaining at economical levels. Consume CORN as soon as possible after purchase for best quality.

LIMES are among the best CITRUS FRUIT values, a key ingredient for Mai Tai cocktails and seafood seviche preparations.

RUSSET POTATOES are in plentiful supply at economical prices. Cut skin-on into wedges, drizzle with olive oil and minced GARLIC and bake.

GREEN BELL PEPPERS are in steady supply at moderate prices. Remove the stem, core and use the shell as a holder for yogurt and sour cream HERB dips at parties.

BEETS are an excellent side dish choice this week. Boil or steam until tender and serve sprinkled with goat cheese and diced WALNUTS.

CILANTRO, TOMATILLOS, GARLIC and CHILI PEPPERS are among the salsa ingredients in plentiful supply at economical prices.

ROSES, DAISIES, IRIS, MUMS and ASTERS are among the best values in cut bouquets. In blooming potted plants, MINIATURE ROSES, VIOLETS and ANTHRUIUM are among the best values.

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