CIA Healthy Flavors, Healthy Kids 2013 Program Schedule and

Transcription

THE CULINARY INSTITUTE OF AMERICA
HEALTHY FLAVORS, HEALTHY KIDS
A National Initiative to Improve the Health of Children and Young People Through
Food Education, Culinary Strategy, and Flavor Insight
May 7-9, 2013
The Culinary Institute of America, San Antonio
Copyright © 2013
The Culinary Institute of America
All Rights Reserved
This manual is published and copyrighted by The Culinary Institute of America.
Copying, duplicating, selling or otherwise distributing this product is hereby expressly
forbidden except by prior written consent of The Culinary Institute of America.
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THE CULINARY INSTITUTE OF AMERICA®
TABLE OF CONTENTS
INTRODUCTION AND OVERVIEW ...................................................................................................................... 3
PROGRAM SCHEDULE ........................................................................................................................................... 5
NATIONAL SCHOOL FOODSERVICE ADVISORY COUNCIL...................................................................... 14
PRESENTER, GUEST CHEF, MODERATOR, DISCUSSION LEADER, AND PANELIST BIOS .............. 15
SUPPORTERS ........................................................................................................................................................... 26
SUPPORTER PROFILES ........................................................................................................................................ 27
TUESDAY .................................................................................................................................................................. 32
REGISTRATION AND REFRESHMENTS ....................................................................................................................... 33
WELCOME AND OPENING DEMONSTRATIONS .......................................................................................................... 39
OPENING RECEPTION ............................................................................................................................................... 69
WEDNESDAY ........................................................................................................................................................... 91
BREAKFAST ............................................................................................................................................................. 92
MORNING DEMONSTRATIONS ................................................................................................................................ 103
MORNING BREAK .................................................................................................................................................. 113
LATE MORNING DEMONSTRATIONS ...................................................................................................................... 115
BUFFET LUNCH ...................................................................................................................................................... 137
DESSERT BUFFET ................................................................................................................................................... 154
AFTERNOON HANDS-ON SESSION ......................................................................................................................... 158
AFTERNOON BREAK .............................................................................................................................................. 169
RECEPTION ............................................................................................................................................................ 173
THURSDAY ............................................................................................................................................................. 187
BREAKFAST ........................................................................................................................................................... 188
COMPARATIVE TASTING ........................................................................................................................................ 196
MORNING BREAK .................................................................................................................................................. 200
MORNING DEMONSTRATIONS ................................................................................................................................ 203
LUNCH ................................................................................................................................................................... 240
RECIPE INDEX ...................................................................................................................................................... 255
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INTRODUCTION AND OVERVIEW
Childhood obesity and other nutrition and lifestyle issues that negatively impact the health of
America’s children and youth represent some of the most pressing public health challenges of
our time. While the dynamics of these challenges are complicated, and many issues depend for
their resolution on government action, one significant sub-set of these concerns—the creation
and promotion of healthier, more flavorful, and appealing foods and beverages—provides
multiple opportunities for immediate and focused attention in our nation’s schools.
The Culinary Institute of America (CIA)—a private, not-for-profit culinary college widely
regarded as the world’s leading culinary college—has long been committed to advancing
healthier food choices in society. Since 2004 The Culinary Institute of America has been
working with partners at Harvard School of Public Health to host national conferences that
promote healthful eating.
Worlds of Healthy Flavors (www.ciaprochef.com/wohf/) is an invitational leadership retreat
for menu-decision makers from the top volume foodservice operations in the country (including
chain restaurants, colleges & universities, contract foodservice, and supermarkets). The threeday event held every January at The CIA at Greystone in Napa Valley, California, focuses on
our nation’s most pressing public health issues, and presents ideas for delicious, healthful menu
options.
Healthy Kitchens, Healthy Lives (www.healthykitchens.org) is a continuing medical education
(CME) conference that prepares healthcare professionals from a wide range of disciplines to talk
with their patients and clients about food, culinary, and lifestyle choices that promote better
health. The four-day event, held every spring at The CIA’s Napa Valley campus, includes
lectures, culinary demonstrations, hands-on kitchen sessions, and workshops that are all
designed to make attendees role models for healthy eating and cooking for their families,
patients, and colleagues.
In September 2010, The CIA made a commitment to launch a nationwide initiative aimed at
improving the quality of foods made available to children in a variety of settings. The CIA’s
Healthy Flavors, Healthy Kids initiative launched with a three-day national leadership summit
at The CIA, San Antonio campus, in May 2011. This inaugural event brought together nearly
200 leaders from chain restaurants, campus dining, and school foodservice to discuss and
debate a wide range of issues that are impacting the quality and flavor of foods for children. A
similar event was held in May 2012.
Based on feedback from the 2012 event, the college made a decision to narrow the focus of the
initiative. Moving forward, The CIA Healthy Flavors, Healthy Kids initiative will focus on
culinary insights and training for K-12 school foodservice operations.
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Specifically, the Healthy Flavors, Healthy Kids initiative will:
Highlight the role of food education, culinary strategy, flavor insight, and school
foodservice menu R & D and training in advancing healthier food and beverage choices for
K-12 students.
Emphasize nutrition science and culinary insights that help expand healthful, flavorful, and
appealing food and beverage choices for kids that meet the operational needs and cost
constraints of school foodservice operations.
Develop a national network of culinary R & D and resource development for school
foodservice professionals.
Examine insights from K-12 students and their parents related to how they think about
nutrition, health, and healthy food choices.
Create model programs of food, culinary, and nutrition excellence that can inspire
broader action.
Explore ways to enhance the role of chefs who wish to participate as volunteers in Chefs
Move to Schools.
Attendees of the May 2013 Healthy Flavors, Healthy Kids National Invitational Leadership
Summit include:
Members of the Healthy Flavors, Healthy Kids National School Foodservice Advisory
Council.
Invited foodservice and culinary leaders from K-12 foodservice operations.
Invited influencers and leaders from national initiatives designed to improve
children’s nutrition.
Invited influential leaders from San Antonio who are leading local initiatives related to
children’s nutrition.
Representatives from the companies and organizations providing financial support for
the May 2013 leadership summit.
Invited national online, print, and broadcast media representatives.
Resources including recipes and PowerPoint presentations from the May 2013 leadership
summit will be posted at www.ciaprochef.com/healthykids/. We encourage all attendees to
share information and resources with colleagues. Together, we can make a difference in the
lives of children in the U.S. by working to improve the quality of foods and beverages made
available to kids at school, in restaurants, and at home.
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PROGRAM SCHEDULE
TUESDAY, MAY 7
3:30 PM
Registration & Refreshments
CIA Reception Area & Outdoor Patio (1st floor)
4:00 PM
Welcome & Opening Remarks from The Culinary Institute of America
CIA Conference Hall (2nd floor)
Speakers:
4:10 PM
Greg Drescher (CIA)
Amy Myrdal Miller, MS, RD (CIA)
Welcome & Opening Remarks from The Culinary Institute of America’s
National School Foodservice Advisory Council Co-Chairs
Speakers:
Dr. Janey Thornton (USDA FNS)
Dr. Katie Wilson (National Food Service Management Institute)
4:20 PM
Introductions from the Audience
After opening remarks conclude, we will pass a microphone around the conference hall so
that all attendees can briefly introduce themselves. We are doing this to enhance
opportunities for networking during the event.
4:30 PM
General Session I
Presentation
Meeting the Food and Flavor Desires of Tomorrow’s Taste Makers
Kids may not know exactly what kinds of food make up a healthy and balanced diet, but
they know what they like. And most kids do not do their own grocery shopping or prepare
their own meals, but they have an interest in what they eat and how it affects them.
During this session, results from two national surveys of kids ages 8 to 13 (one from
2006, the other from 2013) will be shared to help shed light on what motivates kids to
choose the foods they do in various settings.
Introductions:
Presenters:
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Sanna Delmonico, MS, RD (CIA)
Tami Cline, PhD, RD, SNS (Y-Pulse LLC,
Kansas City, MO)
Sharon Olson, MBA (Y-Pulse LLC, Chicago, IL)
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Culinary Demonstrations
Going Global: Inspiration from World Spice Kitchens
The cuisines of Asia, Latin America, and the Mediterranean offer great inspiration for
healthful, flavorful recipes and meals. This session will feature a series of culinary
demonstrations designed to show how to develop flavor profiles from the Mediterranean,
India, and Mexico.
Introductions:
Guest Chefs:
6:30 PM
Ron DeSantis, CMC (Director of Culinary Excellence,
Yale Dining)
Suvir Saran (Chef, Restaurateur, Author, Chicago, IL)
Rick Bayless (Chef, Restaurateur, Author, New York, NY)
Opening Reception
Kikkoman Outdoor Live Fire Pavilion
Inspiration from World Spice Kitchens
This reception will feature foods from the opening session culinary demonstrations.
Presented in Association with Northarvest Bean Growers Association
7:30 PM
Opening Reception & Program Conclude for the Evening
Participants are on their own to enjoy dinner at one of San Antonio’s great restaurants,
including NAO, the student-staffed restaurant at The CIA, San Antonio. NAO’s menu
features Latin American dishes rooted in tradition and creatively reinterpreted using new
perspectives, ingredients, and techniques. For more information, visit
www.naorestaurant.com.
WEDNESDAY, MAY 8
7:45 AM
Light Breakfast (available until 8:25 AM)
CIA Teaching Kitchen (1st floor)
Presented in Association with NORPAC Foods
8:30 AM
General Session II
Presentation
The Psychology of Food Choices
Why do we choose and like the foods that we do? How do we learn to like new foods?
What are strategies for successfully introducing new foods and flavors to kids as well
as adults? This session will provide a review of research on the psychology of food
choices, and include information on how this research can and is being applied to
school foodservice operations.
Introduction:
Presenter:
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Paul Rozin, PhD (University of Pennsylvania)
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Whole Grains: Strategies for Success
What are strategies for success when it comes to putting more whole grains on school
menus? This session will include information on cooking with intact and minimally
processed whole grains, as well as adapting baking recipes to work with whole grain
flours. The speakers will also provide tips on writing specifications for manufacturers so
that you get whole grain products that meet your operational and budget needs.
Introductions:
Guest Chef:
School Chef:
10:00 AM
Mark Furstenberg (Master Baker, Author, Consultant)
David Binkle, CEC, CEPC, CCA, FMP (LAUSD)
Healthy Snack & “9-Minute Yogi” Stretch Break
During this break Jennifer L. McNeil, RD, SNS (Assistant Director, Nutrition Services
at Hemet Unified School District) will lead an optional, guided stretching session.
This will happen from approximately 10:10 to 10:20 a.m. in The CIA Conference
Hall. Participants will be able to do the stretching exercises while standing in front of
their chairs.
10:30 AM
General Session III
Presentation
USDA Foods: New Products for the 2013-2014 School Year
This session will feature an overview of the new USDA Foods that will be available for
the 2013-2014 school year. This session will be followed by culinary demonstrations
featuring USDA Foods.
Introduction:
Speaker:
Mary Beth Flowers, SNS (USDA FNS)
Culinary Demonstrations
USDA Foods: One Food, Multiple Menu Options
Each chef featured in this session will take one USDA Food that will be available for the
2013-2014 school year and present 2-3 concepts for using that food in a reimbursable
school meal.
Introductions:
Guest Chef:
School Chefs:
12:15 PM
Ron DeSantis, CMC (Yale Dining)
Adam Simmons (Fayetteville Public Schools)
Brad Trudeau (Dallas ISD)
Buffet Lunch
Full Goods Building Breezeway
One Food, Multiple Menu Options
This lunch will feature some of the recipes demonstrated in the culinary session right
before lunch.
Presented in Association with Basic American Foods
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1:15 PM
Coffee & Sweet Snack Break
1:30 PM
General Session IV
Presentation
Tasting Success with Cutting Salt: Part I
Strategies and Best Practices from The Culinary Institute of America’s Healthy
Menus R&D Collaborative
How are leaders from volume foodservice operations across the country reducing sodium
in their menus? This session will provide information from The CIA’s Healthy Menus
R&D Collaborative (HMC), a group of 30 leaders from 25 volume foodservice operations
who have been working together since June 2010 on sodium reduction strategies.
Introduction:
Presenter:
Pam Smith, RD (Culinary Nutrition Consultant, Author,
and Chair of the HMC Sodium Working Group)
2:30 PM
Short Break/Time to Move to Concurrent Session Locations
2:45 PM
Concurrent Sessions: Hands-On Kitchen Sessions & Breakout Sessions
Various Locations
Attendees will be divided into groups for the afternoon sessions. Culinary professionals,
including chefs working for school districts, will work in The CIA Teaching Kitchen with
Silver level sponsor representatives, CIA faculty, and guest chefs. Attendees who are not
culinary professionals as well as Supporting level sponsor representatives will get to
select two breakout sessions in which to participate.
2:45 PM
Hands-On Kitchen Sessions
Main Teaching Kitchen (1st floor)
From 2:45 to 5:45 p.m. school foodservice chef attendees and Silver level sponsor
representatives will work together to develop new concepts/recipes/products for
school foodservice operations. Each team will have 8 members, including sponsor
representatives. Some of the food produced by each team may be served at the
evening reception.
Team #1:
Team #2:
Team #3:
Team #4:
Team #5:
Team #6:
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The Mushroom Council
Northarvest Bean Growers Association
NORPAC Foods
Truitt Brothers
Tyson Foods
Basic American Foods
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2:45 PM
Breakout Sessions: Round #1
Various Locations
Group A
CIA Conference Center (2nd floor)
Working with Manufacturers to Develop Foods That Meet the Needs of School
Foodservice Operations
This discussion will focus on best practices in working with manufacturers to develop
foods that meet the needs of school foodservice operations as well as the flavor desires of
K-12 students.
Leader:
Discussants:
Danny Seymour (Dean of Education, School
Nutrition Association)
Brett Miller (Tyson Foods)
Group B
Full Goods Building/Pearl Studio
Creating a Comprehensive School-wide Food Allergy Management Plan
This discussion will begin with a review of food allergy science and facts and then
address common myths. The speakers will then present best practices for incorporating a
food allergy management plan into current HACCP plans as well as some important
considerations for creating comprehensive school-wide food allergy management plans.
Leader:
Discussants:
Sherry Coleman Collins, MS, RD, LD (National Peanut Board)
Steven Burke (Austin Independent Schools)
Cindy Culver (Marietta City Schools)
Group C
CIA Executive Conference Room (3rd floor)
Offering Incentives to Enhance School Meal Participation, Decrease Plate
Waste, and Motivate Students to Make Healthful Choices
This discussion will be led by two professionals working to develop school-based incentive
programs that motivate students to make healthful choices throughout the school day
as well as at home. They will discuss current programs being tested in schools around
the country, and explore options for developing new pilot programs with attendees of
this conference.
Leaders:
4:00 PM
Refreshment Break
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Gregory Demetri (President and CEO, CLK CLK, Inc.)
Mike Churchill (SVP Business Development, CLK CLK, Inc.)
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4:30 PM
Breakout Sessions: Round #2
Various Locations
Group D
Best Practices in Recipe Development: The Value of Partners
The Chefs Move to Schools program has provided opportunities for school foodservice
leaders to partner with chefs in their local community to train team members, develop
new recipes, and conduct classroom food education. While these partnerships can be
exceedingly valuable, the approach of the chef presenting a recipe may not be the best
approach. This session will cover the best practices for working with chefs and other
partners to ensure the operational, budget, and regulatory needs of schools are met.
Leader:
Discussants:
Catherine Powers, MS, RD (Culinary Nutrition Associates)
Chef John Lara (Allen Independent School District, Allen, TX)
Dorothy Thompson (Allen Independent School District,
Allen, TX)
Group E
Best Practices in Purchasing for School Meal Operations
Beginning with the 2006-2007 school year, schools were required by the U.S.
Department of Agriculture to implement local wellness policies. In 2010, the Healthy
Hunger-Free Kids Act was passed, and nutrition standards for the National School
Lunch and School Breakfast Programs were updated in 2012. This session will provide a
discussion of the changes in purchasing practices in school districts from 2006 to the
present along with some of the barriers and challenges encountered in meeting new
Federal regulations.
Leader:
Discussants:
Tami Cline, PhD, RD, SNS (Cline Consulting and Y-Pulse LLC,
Kansas City, MO)
Jody Houston (Child Nutrition Director, Corpus Christi
Independent School District)
Janice King (Food and Nutrition Director for the Quaboag
Regional School District, Warren, MA)
Group F
CIA Executive Conference Room (3rd floor)
That Looks Amazing! Best Practices in Food Presentation
We eat first with our eyes, then our mouths. How students respond to the appearance of
food is an important consideration for every school meal program. This session will focus
on techniques for making foods as visually appealing as possible.
Leaders:
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Garrett Berdan, RD (Chef, School Foodservice
Training Consultant)
Nancy Rice, RD, LD, SNS (State Director, School Nutrition
Division, Georgia Department of Education)
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6:00 PM
Reception
Kikkoman Outdoor Live Fire Pavilion
Presented in Association with Tyson Foods
7:00 PM
Reception & Program Conclude for the Evening
Participants are on their own to enjoy dinner at one of San Antonio’s great restaurants,
including NAO, the student-staffed restaurant at The CIA, San Antonio. NAO’s menu
features Latin American dishes rooted in tradition and creatively reinterpreted using new
perspectives, ingredients, and techniques. For more information, visit
www.naorestaurant.com.
THURSDAY, MAY 9
7:45 AM
Light Breakfast (available until 8:25 AM)
CIA Teaching Kitchen (1st floor)
Presented in Association with The Mushroom Council
8:30 AM
General Session V
Presentation & Tasting Exercise
Tasting Success with Cutting Salt: Part II
The Role of Sodium in Developing and Enhancing Flavor
Is eliminating the use of added salt the best strategy for meeting the new sodium
standards for school meals, or is there a better way? This session will begin with a review
of sodium’s role in developing and enhancing flavor in food. The speaker will then discuss
strategies for reducing sodium and share information on how spices and herbs can
enhance flavor and create craveability.
Introduction:
Presenter:
Marianne Gillette (McCormick and Company, Inc.)
Presentation
What’s Happening at Home?
This session will feature new research from The Culinary Institute of America and
Datassential related to what’s happening in the homes of K-12 students that may be
having an impact on school meal participation rates. This research will also address a
variety of questions, including what vegetables are parents serving regularly? What new
vegetables are parents introducing to their kids? How many times are parents
introducing a new food? What whole grains are being offered? What types of foods and
flavors are kids experiencing at home and at restaurants? Are parents concerned about
and working on decreasing levels of sodium at home?
Introduction:
Presenter:
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Maeve Webster (Datassential)
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10:15 AM
Healthy Snack & “9-Minute Yogi” Stretch Break
During this break, Jennifer L. McNeil, RD, SNS (Assistant Director, Nutrition
Services at Hemet Unified School District) will lead an optional, guided stretching
session. This will happen from approximately 10:20 to 10:30 a.m. in The CIA Conference
Hall. Participants will be able to do the stretching exercises while standing in front of
their chairs.
10:45 AM
General Session VI
Presentations and Culinary Demonstrations
Best Practices for Making Vegetables Flavorful and Appealing
What’s your best practice for getting students to eat their vegetables? This session will
feature a series of short success story presentations from two school foodservice leaders.
These presentations will be followed by a series of culinary demonstrations showing ways
to make vegetables more flavorful and appealing.
Session Host:
Presenters:
John Coker (AVI Foodsystems)
Marilyn Volden (Viroqua Area School District)
Suvir Saran (Restaurateur, Author, Consultant)
Lisa Feldman (Sodexo School Services)
Guest Chef:
SFS Chefs:
12:15 PM
Closing Remarks
Speakers:
12:30 PM
Dr. Katie Wilson (National Food Service Management Institute)
Lunch
Full Goods Building Breezeway
Presented in Association with Truitt Brothers
1:30 PM
Summit Concludes
**************************************** Special Meeting****************************************
1:45 PM
Special Meeting for National School Foodservice Advisory Council
Members and Sponsors to Discuss Resource, Recipe, and Product
Development Opportunities
During this meeting, we will discuss the concepts developed during the Wednesday
hands-on kitchen sessions to determine which recipes and products should be further
developed to meet the needs of school foodservice operations around the country. We
will also discuss the creation of other resources that could be developed to have a
positive impact on the flavor and nutrient content of foods served to students in our
nation’s schools.
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3:00 PM
Closing Reception
La Gloria (on the River Walk, across the parking lot from the Pearl Studio)
4:00 PM
Reception Concludes
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NATIONAL SCHOOL FOODSERVICE
ADVISORY COUNCIL
Janey Thornton, PhD, SNS
CO-CHAIRMAN
Deputy Under Secretary
Food, Nutrition and Consumer Services
United States Department of Agriculture
Washington, D.C.
Adam Simmons, CIA ’95
Child Nutrition Director
Fayetteville Public Schools
Fayetteville, AR
Katie Wilson, PhD, SNS
CO-CHAIRMAN
Executive Director
National Food Service Management Institute
The University of Mississippi
University, MS
David Binkle, CEC, CEPC, CCA, FMP
Director of Food Services
Los Angeles Unified School District
Los Angeles, CA
Brad Trudeau, FMP, SNS
Director of Production, Equipment and
Procurement
Food & Child Nutrition Services
Dallas Independent School District
Carrollton, TX
Marilyn Volden
School Nutrition Director
Viroqua Public Schools
Viroqua, WI
Lisa Feldman, CIA ‘91
Director of Culinary Services
Sodexo School Services
Gaithersburg, MD
Catharine Powers, MS, RD
Partner
Culinary Nutrition Associates
Medina, OH
Nancy Rice, M.Ed., RD, LD, SNS
State Director, School Nutrition Division
Georgia Department of Education
Atlanta, GA
Danny Seymour, CIA ‘69
Dean of Education
School Nutrition Association
National Harbor, MD
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PRESENTER, GUEST CHEF, MODERATOR,
DISCUSSION LEADER, AND PANELIST BIOS
RICK BAYLESS is chef-owner of Frontera Grill, Topolobampo, and XOCO in Chicago, IL.
He has won James Beard awards for Midwest Chef of the Year, National Chef of the
Year, and Humanitarian of the Year, while Frontera Grill won for Outstanding
Restaurant. XOCO—a quick-serve LEED-certified restaurant—opened in 2009 and
features house-ground chocolate and wood grilled tortas. In 2011, Tortas Frontera
opened at Chicago’s O’Hare Airport and at the Chase Building in downtown Chicago.
Chef Bayless is the author of seven cookbooks. His most recent one, Fiesta at Rick’s
(W.W. Norton), spent several weeks on the New York Times best-seller list. Many know
him from winning the title of Bravo’s Top Chef Master, beating out the French and Italian
with his authentic Mexican cuisine. His highly rated on-going Public Television Series,
Mexico—One Plate at a Time can be found on television sets coast to coast; in 2012, he was
nominated for a Daytime Emmy for Best Culinary Host. On the local front, Chef Bayless
and his staff began the Frontera Farmer Foundation in 2003 to attract support for small
Midwestern farms. Each year, grants are given to our local farmers for capital
improvements to their family farms. He recently finished up a successful five-week run
at Lookingglass Theatre, where he danced, cooked, and brought food to life on stage in
the production of Cascabel. Chef Bayless is the chair of The Culinary Institute of
America’s Latin Cuisines Advisory Council Executive Committee. (Chicago, IL)
GARRETT BERDAN, RD, is a culinary nutrition educator and consultant specializing in
school nutrition programs, recipe development, culinary training, food communications,
and foodservice systems. He holds a degree in Food Science and Human Nutrition from
Washington State University, and he completed the Accelerated Culinary Arts
Certificate Program at The Culinary Institute of America at Greystone where he received
the CIA Award for Culinary Achievement. Garrett’s career path includes nutrition and
culinary communications, program management, culinary nutrition instructor,
nutritionist for a progressive grocery company, and production assistant for a Food
Network program. Garrett has been a guest speaker for various dietetic, school
nutrition, and public health organizations across the US. Garrett is a member of the
Academy of Nutrition and Dietetics, the Food and Culinary Professionals (FCP) Dietetic
Practice Group, the School Nutrition Dietetic Practice Group, and the School Nutrition
Association. Garrett is currently the President of the Oregon Academy of Nutrition and
Dietetics. In 2011, the White House honored Garrett as a Champion of Change for his work
with school nutrition programs and Chefs Move to Schools. Garrett’s experience with
Chefs Move to School is featured in First Lady Michelle Obama’s latest book American
Grown. Garrett grew up on a small farm in the middle of an apple orchard in Wenatchee,
Washington. He, his wife Lynette, and son Louis live in sunny Bend, Oregon where they
enjoy year-round recreation in the Cascade Mountains. (Bend, OR)
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DAVID BINKLE is the Director of Food Services for the Los Angeles Unified School
District, where he oversees a program serving over 650,000 meals per day by a team of
over 4,100 employees. Binkle served as Deputy Director for five years. As a Certified
Executive Chef (CEC), Certified Culinary Administrator (CCA), and Certified Executive
Pastry Chef (CEPC) he has more than 30 years of experience. Binkle was Director of
Dining Services at California State University, Fresno. He earned a BS from Oklahoma
Panhandle State University and learned culinary skills both self-taught and at The
Culinary Institute of America. He is completing a MPA at California State University,
Northridge. Chef Binkle was awarded the Los Angeles Chef of the Year and received the
ACF Presidents Award National Medal of Honor. Binkle has made media appearances
including CNN, ABC News Tonight, the LA Times, The Wall Street Journal, US News &
World Report, CBS & NBC News, and Jamie Oliver’s Food Revolution. Chef Binkle will
appear in the PBS documentary Food Forward. He is the owner of California Culinary and
Metropolitan Signature Catering, providing services to clients including SuperValu, the
State of Montana, MINT Foods Canada, and the Center for Ecoliteracy.
(Los Angeles, CA)
STEVEN BURKE has served as the Department Chef for the Austin Independent School
District Food Service since 2006. Chef Burke is a graduate of ACC Culinary School with
a dual Associates Degree in Applied Food Science and Hospitality Management. He is a
Certified Chef and has worked in fine dining restaurants and as the head Catering Chef
for multiple catering companies. He has experience in research and development and
uses his diverse background to bring a fresh and exciting approach to school meals.
(Austin, TX)
MIKE CHURCHILL is the Senior Vice President of Business Development for CLK CLK,
Inc. Mike manages product development, conceptualizes product features and business
fundamentals, and drafts internal operational policies and procedures. Additionally,
Mike supports business development by cultivating key partnerships with POS
organizations, credit processors, payment gateway organizations, and enterprise level
brands. Prior to joining CLK CLK in 2009, Mike was a professional accountant and
continues to practice today. He earned his master’s in management in May 2009 and his
Certified Public Accountancy (CPA) in January 2011. Mike’s CPA practice specializes in
small business tax preparation, accounting technology implementations, and small
business consulting. (Houston, TX)
TAMI CLINE, PHD, RD, SNS, is co-founder of Y-Pulse, LLC. Y-Pulse strives to link
foodservice companies to the growing market segment of kids and young adults. Tami
has over 20 years of experience in the foodservice industry at the local, state, and
national levels and is a well-known leading voice of school nutrition. As a dietitian and
former school foodservice director, she adds a personal connection to Y-Pulse
participants dedicated to nutrition in schools. When Tami was named the School
Nutrition Association Industry Member of the Year, she was described by one of the
nominators as “passionate, committed, and positive in every endeavor she undertakes.”
She holds a PhD in foodservice and lodging management from Iowa State University, a
bachelor’s of science in food science and nutrition from Colorado State University, and a
master's of science in nutrition and communications from Boston University. In addition
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to Tami’s involvement with Y-Pulse, she is the founder and owner of Cline Consulting,
LLC. (Kansas City, MO)
JOHN COKER is the Executive Vice President of Corporate Strategy and Marketing for
AVI Foodsystems, Inc. AVI is the largest privately held, family owned food service
company in the United States. AVI currently serves customers in 32 states and Canada
with unique dining programs and vending solutions. John created AVI FRESH, a new
Division for AVI, over seven years ago, to provide a new holistic approach to dining
services that feature sustainable, environmentally sensitive, and nutritionally balanced
menus created by chefs on every property. John has been a featured speaker at national
conferences on stealth health for colleges, universities, and K-12 programs. He was
appointed by the Governors of Ohio, both past and present, to advise on Ohio Food
Policy and lead a statewide initiative on Ohio made products called, “Ohio Proud.” John
continues to speak to universities and corporations on wellness and sustainability, and
has helped craft corporate wellness programs for many clients like Progressive
Insurance, FedEx Ground, and Honda of America. He has studied at the College of
William & Mary, St. John’s College, and the School of Hotel and Administration at
Cornell University. Having spent nearly 30 years in the hospitality business with
Marriott International, the Ritz-Carlton Hotel Company, and Restaurant Associates,
John continues to push the perception of contract dining to a new level of quality and
excellence. (Warren, OH)
CINDY KANAREK CULVER, MS, RD, LD, is the Director of School Nutrition for Marietta
City Schools. She has 12 years of experience in school nutrition. She is the current
President-Elect for the Georgia Academy of Nutrition & Dietetics as well as the Georgia
Affiliate for the School Nutrition Dietetic Practice Group. The Marietta City Schools
Nutrition Program has the opportunity to serve breakfast, lunch, and after school snacks
to nearly 8,000 students daily. In addition, they provide the Seamless Summer Option
Program within the community and have been granted the Fresh Fruit & Vegetable
Program at three of their elementary schools. Cindy received her BSFCS from the
University of Georgia, completed her dietetic internship at the University of Northern
Colorado, and earned a MS from the University of Alabama.
(Marietta, GA)
SANNA DELMONICO, MS, RD, is an Adjunct Instructor at The Culinary Institute of
America at Greystone, where she teaches nutrition and food safety, and consults on CIA
programs, including the Healthy Flavors, Healthy Kids Leadership Summit, Worlds of
Healthy Flavors Leadership Retreat, and Healthy Kitchens, Healthy Lives. She was
previously a Food and Nutrition Instructor at Santa Rosa Junior College, where she
co‐coordinated the Dietetic Technician program. Sanna received a master’s degree in
human nutrition from Louisiana State University and is a registered dietitian. She began
her career in pediatric nutrition and has worked with families on nutrition and feeding
for many years, conducting classes with an emphasis on family meals and simple,
seasonal foods. For 12 years she published a nationally distributed food and nutrition
newsletter for parents, called Tiny Tummies. Sanna has worked as a Newborn Intensive
Care Unit Nutritionist, a Pediatric Outpatient Nutritionist, and in a private practice.
(Napa Valley, CA)
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GREG DEMETRI is the President and CEO of CLK CLK, Inc., an IT ecosystem that gathers
data to facilitate smart marketing and consumer choices. The CLK CLK software has
been in development since 2009 and has recently launched numerous programs that link
consumer needs and choices to incentives and rewards. As a life-long entrepreneur,
Greg began creating and programming websites in the mid-1990s. In 2002, he published
Streaming Media: Building and Implementing a Complete Streaming System, a first for the
new industry. In 2006, he created the first-ever online interactive racing experience for
viewers of the Indianapolis 500, using cameras inside cars and components for seamless
advertising, online ordering, and blogging. Greg holds a BA in Communications from
Baldwin-Wallace University. (Northfield Center, OH)
RON DESANTIS, CMC, is the Director of Culinary Excellence for Yale Dining. Chef
DeSantis’ duties include leading all culinary initiatives, running training programs for
chefs and dining hall staff, and improving recipes and food. A graduate and 25-year
veteran of The Culinary Institute of America in Hyde Park, N.Y., DeSantis joined Yale
with a background in cooking for a wide variety of audiences, including military
cooking, in-flight catering, fast food service, fine dining preparations, and healthconscious cuisine. While working at the CIA, DeSantis gained Certified Master Chef
(CMC) status, making him one of only 62 living Americans to pass the prestigious,
eight-day culinary test. (New Haven, CT)
GREG DRESCHER is the Vice President of Strategic Initiatives and Industry Leadership at
The Culinary Institute of America (CIA), and creator of the college's influential Worlds
of Flavor® International Conference & Festival, the annual Worlds of Healthy Flavors
Leadership Retreat presented in partnership with the Harvard School of Public Health,
as well as other CIA "think tank" initiatives. In the early 1990s, he jointly spearheaded a
collaboration of some of the world's leading health experts and organizations—
including the Harvard School of Public Health, Department of Nutrition and the World
Health Organization, European Regional Office—in researching and authoring the "The
Traditional, Healthy Mediterranean Diet Pyramid." In May 2005, Greg was inducted into
the James Beard Foundation's Who's Who of Food & Beverage in America, and in 2006 was
honored with Food Arts magazine's Silver Spoon Award. (Napa Valley, CA)
LISA FELDMAN, CRC, is the Director of Culinary Services for Sodexo’s Schools Division.
She works hand in hand with Sodexo’s K-12 accounts and vendor partners to provide
menu and recipe solutions for more than 450 school districts. Currently, Lisa is working
on menus that meet or exceed the Healthier US Schools Challenge requirements. A
culinary enthusiast since the ripe old age of three, Lisa is a 1991 graduate of The
Culinary Institute of America, a Certified Research Chef, and a 20-year veteran of the
food service industry.
(Gaithersburg, MD)
MARY BETH FLOWERS, SNS, has been in the Child Nutrition & Food Service Industry for
over 30 years. She has been the Training Coordinator for the Food Distribution Division
of Food and Nutrition Service for the past four years, but joined the Food Distribution in
2004 as a USDA Foods Processing Specialist. Prior to her Federal service, Mary Beth
served eight years as a Food Service Supervisor with Alexandria City Public Schools in
VA. She also worked in the private sector for over a dozen years as a school bid
MAY 2013
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specialist at a broadline Food Service distributor and worked in sales, customer service,
and purchasing for Food Service equipment and supplies companies, as well as
managing USDA Foods distribution. Mary Beth is credentialed as a School Nutrition
Specialist with the School Nutrition Association. (Washington, D.C.)
MARK FURSTENBERG has opened three food businesses in Washington. The first,
Marvelous Market, opened in 1990 and was the city's first bakery to offer traditional
European breads. The second, The BreadLine, is a restaurant that makes bread-based
foods traditional in many cultures. Furstenberg was twice nominated by the James
Beard Foundation as best chef in the Mid-Atlantic. In September, 2009 he helped open G
Street Food, a restaurant half a block from the White House that offers street foods
traditional in many cultures. His other professional activities included developing in
1995 the bread program for Greystone. Much of his work is devoted to whole grains and
other features of healthful baked goods. In 2002, he helped Thomas Keller open his
bakeries in Yountville, California, Las Vegas, and New York. In 2004, Furstenberg
broadened his consulting to other bakeries and markets. He is now writing a book about
tradition and glamour of food. (Washington, DC)
MARIANNE GILLETTE is the Vice President of Applied Research for McCormick &
Company, Inc. Marianne earned her MBA from the University of Baltimore and both
BS/MS in Nutrition Science from the University of California at Davis. She has
published and presented on the topics of sensory science, herbs & spices, flavor trends,
and product development. Marianne is Past President of Food Update Foundation and a
Past President of the Institute of Food Technologists. (Hunt Valley, MD)
JODY HOUSTON has been the Director of the Office of Food Services for Corpus Christi
Independent School District since 1986. She began working in the district in 1983. She
has been an active member of the School Nutrition Association, the Texas Association
for School Nutrition, the Corpus Christi School Food Service Association, and a
committed volunteer leader with numerous local organizations, including serving as the
co-chairperson of the District United Way campaign. Jody received her BS in nutrition
and dietetics from the University of Texas at Austin and her MBA at Corpus Christi
State University. (Corpus Christi, TX)
JANICE KING, RD, LDN, SNS, CDE, is the Food and Nutrition Director for the Quaboag
Regional School District. Janice is building exciting menu concepts that focus on
nutrition and flavor to promote vivid taste profiles that meet student preferences and
achieve impressive meal participation rates. Janice has developed numerous
promotional programs that motivate students to embrace healthy food choices. She has
worked for the past 10 years in the K-12 sector, but she also has experience working as a
food service director in colleges and medical centers. Her career has focused on her
passion for whole foods and food culture, integrative nutrition, and for local sustainable
agriculture. Janice is active in the Massachusetts School Nutrition Association and at the
national level. She is currently working on her master’s in nutrition education at
Framingham State University. (Warren, MA)
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JOHN LARA is the school chef for the Allen Independent School District. A native of
Texas, Chef Lara started his professional food service career in the United States Navy
where he learned the fundamentals of institutional food management and culinary arts.
In 2001, John took his passion for cooking to Washington, D.C. He was selected to serve
with the elite of Navy Chefs at The White House Navy Mess, located in the West Wing.
In 2003, John took the helm as Executive Chef, a position he held until his departure in
2005. After his departure from the White House, John headed south to Corpus Christi,
Texas where he served as Director of Food Service. His area of responsibility included 24
mine-warfare ships home-ported in Texas, Japan, and Bahrain. In 2009, he retired from
the U.S. Navy with 24 years of honorable service. From 2009 to 2010, John served as
personal chef to former President of the United States George W. Bush, and Former First
Lady Laura Bush in their home in Dallas, and at their ranch in Crawford, Texas. In 2010,
he made a career decision, in an attempt to create more time for his family and went to
work for the Allen Independent School District, Student Nutrition Department where he
is responsible for recipe development and training. (Allen, TX)
JENNIFER MCNEIL, RD, SNS, is Assistant Director of Nutrition Services for Hemet
Unified School District. She earned her B.S. in Nutrition Science from California
Polytechnic State University, San Luis Obispo and completed her training to become a
Registered Dietitian at the VA Medical Center in San Diego. Prior to working in school
nutrition, Jennifer was an AmeriCorps Project Manager with San Luis Obispo County
Public Health Department where she worked on the Childhood Obesity Prevention
team. Currently, Jennifer oversees menu design, salad bar implementation, nutrition
education, wellness efforts, and cafeteria personnel at Hemet Unified School District.
After 18 months of revising menus, changing policies and filling out applications, her
schools were recently announced as winners in the HealthierUS Schools Challenge. With
13 Gold Awards of Distinction, they hold the most awards of this level in California and
fourth most in the United States. In her spare time, Jennifer practices yoga, runs, and
cycles. She holds a 100-hour certification from Yoga at Bergamont in Encinitas,
California and is pleased to be leading the "9 Minute Yogi" stretch breaks during the
Summit. (Fallbrook, CA)
BRETT MILLER, SNS, has been the Corporate Chef on the Government Business Unit
with Tyson Foods, Inc., since 2008. As the only chef at Tyson dedicated to the schools
team, he works closely with the top school districts in the country to create on-trend,
insight driven, and restaurant inspired recipe and menu solutions. He is also responsible
for driving new product innovation through the continued collaboration with research
and development. Prior to Tyson Foods, Brett attended Johnson & Wales University in
Providence, Rhode Island, where he earned a Bachelor of Science degree in Culinary
Nutrition. With over 15 years in the foodservice industry, his vast knowledge and
experience has led him to develop easy-to-prepare recipes that kids love to successfully
help districts increase participation in both breakfast and lunch programs. Brett is
actively involved with national foodservice organizations, including the School
Nutrition Association and the Research Chefs Association. Brett is credentialed as a
School Nutrition Specialist through the School Nutrition Association. (Springdale, AR)
MAY 2013
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AMY MYRDAL MILLER, MS, RD, is the Director of Programs and Culinary Nutrition for
The Culinary Institute of America at Greystone. A registered dietitian with a master’s
degree in nutrition communications from Tufts University School of Nutrition Science
and Policy, Amy has focused her career on nutrition research, education, and
communications with a focus on promoting the health, flavor, and culinary benefits of
whole foods. Prior to joining the CIA, Amy led domestic marketing and health research
efforts for the California Walnut Commission, directed nutrition education and nutrition
marketing programs for Dole Food Company, and conducted cardiovascular health
research studies at the Rippe Lifestyle Institute in Shrewsbury, Massachusetts. Amy is
the 2013 recipient of the California Dietetic Association “Excellence in Research” award
for her work in determining the culinary techniques and flavor development strategies
that improve consumer liking of health-promoting foods. In 2003 she received the
Produce for Better Health Foundation’s Diamond Crystal Award for her leadership in
developing an online children’s nutrition education program. Amy is the co-author of
The Healthy Heart Cookbook for Dummies and the executive editor of the Dole 5 A Day Kids
Cookbook. Amy is a member of the Academy of Nutrition and Dietetics (formerly the
American Dietetic Association), a past chair of the Food & Culinary Professionals
Dietetic Practice Group, and a member of the Academy of Nutrition and Dietetics
Research Committee. Amy and her husband Scott Miller live in Sacramento, a place
where tomatoes, herbs, and citrus trees thrive in their back yard. (Sacramento, CA)
SHARON OLSON, MBA, is co-founder of Y-Pulse LLC. She began her career in
foodservice sales with The Carnation Company and joined American Dairy Association
when the association was first establishing their foodservice division. During Ms.
Olson’s career she has helped companies with strong global brand recognition, like
Nestle and Quaker Oats establish positions in the U.S. foodservice marketplace, as well
as regional food companies like Hatfield Quality Meats build their business and their
reputation within colleges and universities. She is the president of Olson
Communications, a company she founded in 1988. Prior to that, she was vice president
at two major food agencies, Norton Associates and Arian & Lowe Advertising. Ms.
Olson is a 1993 International Foodservice Manufacturers Association (IFMA) Sparkplug
Award recipient. She has co-chaired the IFMA Sales & Marketing Conference
Committee, served on the IFMA Education and Chain Operator’s Exchange (COEX)
planning committees, chaired the Gold & Silver Plate Society celebration committee, and
currently serves on the Education Committee for the National Association of College
and University Food Services (NACUFS). She is the past president of Les Dames
d’Escoffier Chicago, and writes an award winning marketing column in Deli Business
magazine. (Chicago, IL)
CATHARINE H. POWERS, MS, RD, LD, is an innovative communicator and engaging
trainer working with food manufacturers, distributors, and foodservice operators to
leverage nutrition in marketing, menu development, and sales. Cathy has extensive
experience developing training and curricular materials for chefs, dietitians, and others
in the foodservice industry. She is co-author of the IACP award-winning textbook,
Essentials of Nutrition for Chefs. Cathy spent nearly 15 years at The Culinary Institute of
America where she was instrumental in developing the Institute's nutrition program,
including the award-winning St. Andrew's Café. As The CIA's associate dean for
curriculum and instruction, Cathy worked closely with colleagues to develop resources
MAY 2013
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that set the institute apart from other culinary schools. She was a major contributor to
The CIA's text, Techniques of Healthy Cooking, and other educational materials, including
videos and software. She is an in-demand keynoter at state dietetic association, child
nutrition program, and college conferences. She is a popular presenter at the Academy
of Nutrition and Dietetics Food and Nutrition Conference and Exhibition. Cathy is a
founding member and past-chair of the Academy’s Food & Culinary Professionals
Dietetic Practice Group and a member of Dietitians in Business and Communications
Dietetic Practice Group. In 2004, the Academy honored her with its prestigious
Medallion Award. (Medina, OH)
NANCY D. RICE, M.ED., RD, LD, SNS, is the State Agency Director, School Nutrition
Division, for the Georgia Department of Education. Nancy spent 15 years as the
Nutrition Services Director for a local school system, and nine years as a Grants Program
Specialist for The Department of Education. Before starting her career in school nutrition,
Nancy was the Assistant Director of Dietetics at Southern Regional Medical Center and a
Clinical Dietitian at Crawford Long Hospital in Atlanta. She taught Operational Systems
Management in the Nutrition and Dietetics Department at Georgia State University. Nancy
holds a BS and master’s degree from the University of Georgia. She holds the School
Nutrition Specialist credential and is a Registered, Licensed Dietitian. Nancy has spoken at
numerous national, state, and local School Nutrition Association and American Dietetic
Association meetings. She has held appointed and elected positions with the Georgia
Dietetic Association and the Georgia School Nutrition Association, including State
President. Nancy has served on national School Nutrition Association committees, and
was the 2010-2011 SNA President. Nancy has a loving husband of 36 years, two successful
grown children, and one amazing, slightly spoiled grandson. (Lawrenceville, GA)
PAUL ROZIN, PHD, is a Professor of Psychology at the University of Pennsylvania. Paul
was born in Brooklyn, New York. He attended the University of Chicago, receiving an
AB in 1956, and received a PhD in both Biology and Psychology from Harvard, in 1961.
His thesis research was sponsored by Jean Mayer. He spent two subsequent years
working with Jean Mayer as an NIH postdoctoral fellow at the Harvard School of Public
Health. Since then, he has been a member of the Psychology Department at the
University of Pennsylvania. Over the last 25 years, the major focus of his research has
been human food choice, considered from biological, psychological, and anthropological
perspectives. During this period, he has studied the psychological significance of
flavorings placed on foods in different cuisines, the cultural evolution of cuisine, the
development of food aversions, the development of food preferences, family influences
in preference development, body image, the acquisition of liking for chili pepper,
chocolate craving, and attitudes to meat. Most recently, major foci of attention have been
the emotion of disgust, the entry of food issues (e.g., meat, fat) into the moral domain in
modern American culture, French-American differences in the food domain, attitudes to
recycled water, the psychology of music, and the nature of remembered pleasure. Some
of the recent research is carried out in France, Japan and India, as well as the United
States. Paul is a member of the Society of Experimental Psychologists, has twice been a
fellow at the Center for Advanced Study in the Behavioral Sciences, was a visiting
Scholar for Phi Beta Kappa, and a Visiting Scholar for one year at the Russell Sage
Foundation. He is a member of the American Academy of Arts and Sciences and a
recipient of the American Psychological Association Distinguished Scientific
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Contribution Award for 2007. He was an editor of the journal, Appetite, for ten years.
(Philadelphia, PA)
SUVIR SARAN is a chef, consultant, hobby-farmer, and public speaker. Viewing the
kitchen as both a culinary and spiritual haven, New Delhi-born Top Chef Master Suvir
Saran has nurtured a lifelong passion for the traditional flavors of Indian cooking,
becoming an accomplished chef, cookbook author, educator, and organic farmer. As
Executive Chef of Dévi in New York City, Saran shared the authentic flavors of Indian
home cooking, earning three stars from New York magazine, two stars from the New York
Times, and the first Michelin star ever awarded to a U.S. Indian restaurant. A respected
culinary authority, Saran is Chairman of Asian Culinary Studies for The Culinary
Institute of America (CIA), a recurring guest chef at The CIA-Harvard School of Public
Health Healthy Kitchens, Healthy Lives continuing medical education conference, and
has participated in many culinary festivals around the world. Renowned for his
accessible approach to Indian flavors and techniques, Saran has penned three
cookbooks: Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150
Recipes (Clarkson Potter, 2004); American Masala: 125 New Classics from My Home Kitchen
(Clarkson Potter, 2007); and Masala Farm: Stories and Recipes from an Uncommon Life in the
Country (Chronicle Books, 2011). Saran was the only U.S.-based contributor to the largest
Indian cookbook ever published, India Cookbook (Phaidon Press, 2010). When not on the
road, Saran joins his partner, Charlie Burd, in caring for American Masala Farm, a
nineteenth-century farm in upstate New York, home to their heritage-breed animals and
pets. (Salem, NY)
DANNY D. SEYMOUR is currently Dean of Education for the 52,000 member School
Nutrition Association located in National Harbor, MD. Danny is responsible for all
educational development inclusive of the Annual National Conference, Child Nutrition,
and Industry Conference, and on-line education as well as the certification and
credentialing program. Danny spent more than 36 years in Pennsylvania directing
school nutrition programs, the last with Pittsburgh Board of Education. Danny also has
experience in club management as both an Assistant and General Manager of full service
country clubs. Danny was very active in various leadership positions in both the state
and national School Nutrition Association. Additionally, he has served on numerous
industry and association advisory boards as well as several strategic planning
committees. In what little spare time he has, Danny is approved by the American Kennel
Club to judge several sporting breeds and has traveled throughout the US and Canada,
judging dogs. (National Harbor, MD)
ADAM SIMMONS is the Child Nutrition Director for Fayetteville Public Schools. He is a
graduate of the University of Arkansas at Fayetteville and The Culinary Institute of
America, Hyde Park. His early culinary career included working at Le Cirque in NYC
and at Little Nell Hotel, Snowmass Lodge and Club, Lynn Britt Cabin, and the Hotel
Jerome, all located in Aspen, Colorado. His school foodservice career began in the
Kansas City Public Schools. He also spent time with the Farmington School District
before joining Fayetteville Public Schools. Adam is very involved in local, state, and
national school foodservice leadership activities, including serving on the School
Nutrition Association’s Chefs Table and working with the National Food Service
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Management Institute. His focus is to bring culinary training to the most dedicated
group of nutrition professionals in the world. (Fayetteville, AR)
PAM SMITH, RD, is a culinary nutritionist, food industry consultant, best-selling author,
and radio host. She provides wellness coaching to professional and corporate clients,
including executives and culinary development teams at Darden Restaurants, Walt
Disney World, Hyatt Hotels and Resorts, Cracker Barrel, and Aramark Business Dining.
She is co-creator of Bahama Breeze and Seasons 52, and develops menus and recipes
with a focus on Delicious Wellness—great food that is great for you. Smith is the author
of 14 published books and many articles and columns for magazines, newspapers, and
websites. Her best-selling books include Eat Well-Live Well, Food for Life, The Healthy
Living Cookbook, The Energy Edge, The Smart Weigh—and her newest, When Your Hormones
Go Haywire. She is a frequent speaker for top corporations and associations, and has
been the Festival Host for all 17 years of the Epcot International Food and Wine Festival.
She has hosted wellness shows for Fox’s The Health Network, and her daily radio spot
Living Well may be heard on over 800 stations nationwide. She is the founding principle
of Shaping America’s Plate. (Orlando, FL)
DOROTHY THOMPSON, RD, is the Director of Student Nutrition for the Allen
Independent School District in Allen, Texas. She has held that position since 1992. Allen
ISD is a northern suburb of Dallas with 22 schools educating 20,000 students. She has
also held positions as Food Service Director of Children’s Presbyterian Hospital in
Plano, TX, and Head Start Nutrition Coordinator for programs in three counties in
Southern Illinois. Dorothy is a registered dietitian with a master’s degree in Nutrition
from Southern Illinois University. (Allen, TX)
JANEY THORNTON, PHD, SNS, was appointed by President Barack Obama as USDA
deputy undersecretary for Food, Nutrition, and Consumer Services (FNCS) on April 1,
2009. As deputy undersecretary, Dr. Thornton is responsible for improving the health
and well-being of Americans by developing and promoting science-based dietary
guidance and administering USDA’s 15 nutrition assistance programs. FNCS programs
work to end hunger in the United States and provide nutrition assistance, dietary
guidance, nutrition policy coordination, and nutrition education. Dr. Thornton
previously served as school nutrition director for Hardin County Schools in
Elizabethtown, Kentucky, worked with the Kentucky Department of Education, and
taught vocational home economics. Dr. Thornton has been active in the 55,000-member
School Nutrition Association (SNA) and served as president during the 2006-2007 school
year. She has also served as President of the School Nutrition Foundation and as an
active member of the Global Child Nutrition Foundation. A native of Kentucky, Dr.
Thornton received a Master of Science degree in vocational education and school
administration from the University of Kentucky and a doctorate from Iowa State
University in 2007. (Washington, D.C.)
BRAD TRUDEAU, SNS, FMP, is currently Executive Chef and Director of Production,
Equipment, and Procurement at the Dallas Independent School District where he has
been employed for 18 years. He previously worked in sales with Sysco Corporation,
hotel operations for Hilton Corporation, as foodservice director for Marriott Business
Food Services and various restaurants. Brad is also an Adjunct Professor in the culinary
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arts department at El Centro College in Dallas where he has taught various classes since
1996. Brad graduated from the University of Cincinnati with a BBA degree in Finance.
He was a Certified Executive Chef with the American Culinary Federation from 1992
until 2007. He is currently certified as a School Nutrition Specialist by the School
Nutrition Association and Foodservice Management Professional by the National
Restaurant Association. (Dallas, TX)
MARILYL VOLDEN is the Director of Food and Nutrition Programs for the Viroqua Area
School District. She is a graduate of Viterbo University in LaCrosse, WI with a degree in
Community/Medical Dietetics. She has 22 years of experience working in Child
Nutrition programs and has worked as a Consulting Dietitian and a Viterbo University
instructor and student preceptor. Marilyn has been a leader in implementing Farm to
School programs in Vernon County and is a long time organic dairy farm owner with
her husband and extended family. (Viroqua, WI)
MAEVE WEBSTER is the senior director of research and consulting for Datassential.
Maeve brings more than ten years of project management, research, and client service
experience to Datassential. Prior to joining the company, Maeve had her own
foodservice consultancy, Webster Consulting Services and worked at Technomic. Maeve
has experience developing, presenting, and managing research and consulting projects.
She consults on a wide variety of client projects, including market opportunity, concept
evaluation, opportunity assessments, attitude and usage studies, product and industry
trend analysis, and consumer behavior analysis. Maeve holds an MBA in Marketing
from University of Illinois and a degree in Le Cordon Bleu Culinary Arts from the
Cooking and Hospitality Institute of Chicago.
(Arlington, VT)
KATIE WILSON, PHD, SNS, is the executive director of the National Food Service
Management Institute (NFSMI). Dr. Wilson was a school nutrition director in Wisconsin
for 22 years. She has a B.S. degree in dietetics, a master’s degree in food science and
nutrition, and a PhD in foodservice and lodging management. Katie is also credentialed
as a School Nutrition Specialist and has shared her expertise with school nutrition
employees, school administrators, school boards, and allied organizations across the
United States and internationally at the United Nations, in Japan and South Africa. She
has a passion for school nutrition and has dedicated her career to enhancing school
nutrition programs and improving program access to all children. Katie is a past
president of the School Nutrition Association, has testified to Congress, chaired the
National Task Force for Nutrition Standards in Schools, and has won numerous awards
for innovation and marketing school nutrition programs. (Oxford, MS)
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SUPPORTERS
SILVER
Basic American Foods
The Mushroom Council
Northarvest Bean Growers Association
NORPAC
Truitt Brothers
Tyson Foods
COPPER
Jennie-O
SUPPORTING
AdvancePierre Foods
American Pride Seafood Company
Barilla Foodservice
Bejo Seeds
Bush’s Best Beans
Chartwells School Dining Services, Compass USA
CLK CLK
Dairy Management
Grimmway
National Peanut Board
Northern Canola Growers Association
Mann Packing
McCain Foods USA
Schwan’s Foodservice
Ultragrain by ConAgra Mills
Vitamix Corporation
MAY 2013
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SUPPORTER PROFILES
AdvancePierre Foods creates wholesome, nutritious products that simplify school menu
planning to meet the new USDA regulations. Our line of Smart Picks™ products help
schools comply with meal patterns and include kid favorites like burgers, Rib-B-Q®
boneless rib patties, whole grain-rich crustless PB Jamwich® sandwiches, and a variety of
other whole grain-rich items. For more information, contact Drew Dozier at 1-405-5621781 or visit our web site at www.apfk12.com.
American Pride Seafoods encompasses value-added fish processing facilities, as well as
a state-of-the-art scallop processing plant located directly on the harbor in New Bedford,
Massachusetts. They produce a wide range of premium natural and prepared finfish
and shellfish seafood products for Foodservice, Retail, and Industrial segments.
American Pride Seafoods’ constant commitment to Child Nutrition includes their new
Whole Grain product line, NutraPure® Technology for Reduced Fat seafood, GlutenFree seafood, and Kids LiveWell Program participation.
www.americanprideseafoods.com
Barilla, originally established in 1877 as a bread and pasta shop in Parma, Italy, has
become one of the world’s most esteemed food companies. Barilla Foodservice delivers
solutions for the unique needs and challenges of K-12 schools. Whether it’s increasing
student participation, lowering ingredient costs, or menuing nutritious products, Barilla
can help. For more information, please visit www.barillafoodservicerecipes.com and
www.BarillaUS.com.
Family owned and operated since its’ founding in 1933, Basic American Foods is now
one of the foremost providers of value-added, branded dry potato and bean products to
customers worldwide. Its leading foodservice brands feature preparation convenience
with scratch-like taste include; Potato Pearls®, Potato Pearls Excel®, Golden Grill®,
Golden Grill® Redi-Shred®, Classic Casseroles®, Savory Series™, and Santiago®.
www.Baf.com
Bejo Seeds, a name that stands for quality, is the North American subsidiary of Bejo
Zaden, a Dutch family owned company engaged in breeding, seed production, product
development, marketing, and sales of high quality commercial vegetable seed. Bejo also
participates in the downstream marketing of value-added vegetable produce products
derived from proprietary hybrid seed varieties developed in our breeding programs. We
are committed to 100% natural breeding processes (no GMO) in order to provide high
quality vegetable varieties which meet the need of our professional growers as well as
the needs of vegetable consumers such as outstanding flavor, health value, and
appearance. Bejo has the rights to Tasti-Lee™, a special tomato variety developed at the
University of Florida. www.bejoseeds.com
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Bush’s Best Beans can help extend your kids menu and satisfy a wide array of tastes
from global cuisines to gluten free to meatless options. All of our beans come from
American farmers who pride themselves in producing the very best product possible. So
whether you're using them in sides, soups, salads, or entrées, you'll know your beans
will be at the head of the class. www.bushbeans.com
Chartwells School Dining Services brings fresh ideas and innovative concepts to school
dining services. Chartwells currently manages over 550 public school districts. These
districts range from one to hundreds of individual school locations. We serve
approximately 2.5 million students in nearly 6,000 elementary, middle, and high schools
across the country. Our customers include kindergarten through twelfth grade students,
school staff, administration, parents, and community members. Visit us at
www.eatlearnlive.com
CLK CLK represents the next generation in cloud-based app development. It
consolidates functions and connects everyone involved in the retail sales cycle to create a
total marketing ecosystem which is affordable, accessible, and flexible enough to
support any size organization from independent small business owners to full-scale
franchise operations. In addition, it aggregates minable data to allow for smarter
targeting and customer profiling. In the last year, new kinds of applications have
emerged including an educational incentive program which partners local merchants
with their school system to reward student achievement and an internal employee
incentive program to reward workers who fulfill performance benchmarks. Pilots for
these new applications are currently in place in Ohio and North Carolina.
www.clkclk.biz
The story of Grimmway begins right here in an agricultural haven known as the San
Joaquin Valley in Central California. The Grimm brothers began nurturing their family
business in the fertile soil of Kern County more than three decades ago. Today,
Grimmway has grown to become the largest grower, producer, and shipper of carrots in
the world; as well as a leading supplier of organic produce, carrot juice concentrate,
citrus, and potatoes. www.grimmway.com
At Jennie-O Turkey Store, we believe that eating well shouldn’t come at the cost of
taste. And since 1940, we’ve been in the business of delivering on that mantra. From deli
meats to whole turkeys to ground turkey and sausages, we offer more than 1500
products and recipes that make it easy to eat well. Embracing our role as a leader in
school foodservice, we proudly help schools comply with today’s menu planning
regulations while delivering great flavor, convenience, and kid-appeal. Our history,
mission, and ongoing commitment to innovation make Jennie-O Turkey Store what we
are today—a recognized name in turkey products worldwide. www.jennieo.com
Mann’s Fresh Vegetables is a family owned farming and processing business founded
in 1939. In 2012, Mann’s Fresh Vegetables became a certified woman owned business by
WBENC. Well known for being one of the largest suppliers of fresh broccoli, Mann
helped put broccoli on the map as a health food by funding the first study of broccoli’s
nutritional content. Today, Mann sells a variety of vegetables, varying from Broccoli
Cole Slaw, Broccolini®, and Stringless Sugar Snap Peas, to washed and ready to eat
MAY 2013
28
butternut squash and sweet potatoes. Recently they launched a new product called,
Veggie Mac-N-Cheese, which includes 55% vegetables with pre-cooked noodles and
delicious cheese sauce. www.veggiesmadeeasy.com
McCain Foods USA entered the U.S. market more than 30 years ago and is a leading
supplier of frozen potato and snack food products for the foodservice markets
(including major national food chains). McCain also supplies retail grocery chains with
both McCain and private label potato products. Popular McCain frozen snack foods are
sold under the Moore’s, Anchor and Brew City brands, and the Ellio’s frozen pizza
brand. McCain Foods USA, headquartered in Lisle, Illinois, employs 4,500 people and
operates production facilities in Illinois, Maine, Washington, Wisconsin, Idaho, New
Jersey, California, and Nebraska. www.mccainusa.com
The Mushroom Council is composed of fresh-market mushroom producers or
importers who handle an average of more than 500,000 pounds of mushrooms annually.
Fat-free, low-calorie, and nutrient-dense, mushrooms have natural antioxidants and
essential vitamins and minerals making them nature's hidden treasure. Whether you use
the natural umami of mushrooms to intensify flavor and lower sodium or blend
mushrooms with ground meat to deliver enhanced nutrition, mushrooms are a popular,
versatile way to build healthier menus. To see all the benefits of mushrooms, visit
www.mushoominfo.com.
National Dairy Council and the Innovation Center for U.S Dairy® meet at the
intersection of nutrition, health and wellness, and collaborate to share information to
inform industry innovation, while simultaneously educating health professionals and
organizations, media, and consumers about dairy solutions to help consumers meet
their taste, nutrition, and health needs. Find out more at www.usdairy.com and
www.nationaldairycouncil.org.
The National Peanut Board (NPB) celebrates the great taste, nutrition, and culinary
versatility of USA-grown peanuts, peanut butter, peanut flour, and all peanut products.
Every day, through research and promotion, NPB supports the commitment of
America’s 10,000 peanut farming families to the sustainable production of quality
products for generations to come. That includes helping parents, schools, and
restaurants leverage peanuts’ affordability and Superfood nutritional benefits—from
protein, good fats, and essential nutrients—to create well-balanced meals and snacks
kids love. In addition, NPB serves as a resource for reliable information, resources, and
technical assistance managing food allergens in foodservice operations. Visit
nationalpeanutboard.org or skinnyonnuts.com.
Since our founding, NORPAC has grown from a small group of Oregon farmers to a
nationally recognized farmer cooperative and processor of premium quality vegetable
and fruit products. Our 240 farmer-members farm 45,000 acres and, with our associate
farmers and processors, produce over 600,000,000 pounds of product annually.
NORPAC introduced the first “value added” mixed vegetable products, as well as
Cobbettes, the first three-inch frozen corn cobs, and the first frozen Stir Fry vegetables.
The innovative spirit that has driven the people of NORPAC since 1924 continues today
MAY 2013
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with offerings like Grande Classics gourmet vegetables and low sodium selections of
Soup Supreme soups. www.norpac.com
The Northarvest Bean Growers Association (NBGA) was created as a cooperative effort
between dry bean growers in North Dakota and Minnesota. NBGA future goals must be
continued market exposure and careful monitoring of new ideas, consumer choices, and
producer needs. Northarvest Bean Growers are totally committed to the business of dry
beans. To learn more visit www.northarvestbean.org; www.beaninstitute.com;
www.ciaprochef.com/northarvest/
The Northern Canola Growers (based in North Dakota) represent 95% of the canola
grown in the US today. Canola oil is the perfect oil for all of your health and culinary
needs with it being the lowest in saturated fat of all oils on the market. Canola oil has an
excellent fatty acid profile, 11% omega 3’s, high monounsaturated fat, and a high smoke
point. With only 7% saturated fat, it has half the saturated fat of olive oil! Canola oil is
mild and light and lets the flavors of the other ingredients shine through…canola oil is
also trans-fat and cholesterol free, which makes it very easy and affordable to meet the
trans free mandates in the US! To find out more about canola oil, its FDA Qualified
Health Claim and fun recipes go to www.northerncanola.com.
Schwan's Food Service markets and distributes many branded frozen-food products
and meal solutions to schools, colleges and universities, hospitals, chain restaurants,
convenience stores, and other foodservice channels throughout the United States.
Schwan’s product lines include pizzas and crusts, desserts, Asian products, appetizers,
and handheld snacks. Branded concepts include Big Daddy's® pizza and the Minh®
Asian2Go™. www.Schwansfoodservice.com
Truitt Brothers believes beans are the most important food product for the 21st century.
Truitt Brothers line of beans, soups, and entrée starters will help school districts comply
with USDA nutritional and dietary regulations. In addition, these products provide a
platform for districts to maximize preferred local or seasonal produce and fully utilize
their commodity purchases. Based on the principle that “Less is More,” Truitt is
committed to wholesome & natural food with simple ingredients and no artificial
ingredients. www.truittbros.com
Tyson Foods is one of the world's largest processors and marketers of chicken, beef, and
pork, and has been a longtime supporter of School Nutrition. Tyson is focused on
innovation and has been recognized as the best manufacture in the industry in bringing
valuable new products to foodservice operators by Cognitio® for over seven years.
Tyson strives to provide restaurant inspired products kids love that meet USDA
nutritional requirements and that are easy to prepare. This includes one of the
company’s newest products, ProPortion Chicken, which is the only commercially
available portion optimized bone-in product line. Through product innovation, Tyson
has reduced sodium and increased whole grains in their products while also expanding
both of their poultry and beef product lines. Tyson is also passionate about the fight
against childhood obesity, and recently teamed up with the Alliance for a Healthier
MAY 2013
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Generation to increase the availability and affordability of more nutritious food
products to schools. www.tyson.com
Ultragrain® is the revolutionary 100% whole wheat flour that offers whole grain
nutrition with the taste, texture, and appearance of white flour. With proven student
appeal, Ultragrain makes adding whole grain nutrition to your whole menu simple,
whether you scratch bake or purchase finished foods. It’s available as 100% Ultragrain
whole wheat flour (Hard and Soft varieties), Ultragrain All-Purpose Flour Blend T-2
(55% Ultragrain/45% enriched white flour), and in a variety of foods such as Ultragrain
Pasta® and Ultragrain Pasta PlusTM. To learn more, visit www.ultragrain.com.
For more than 70 years, Vitamix has designed and manufactured quality-engineered,
high-performance blenders and food mixers that deliver exceptional and consistent
results. Vitamix is the leader in the commercial blending industry by bringing value
through the quality and consistency of blend, improving speed of service, reliability, and
developing customized programs. www.vitamix.com
MAY 2013
31
TUESDAY
MAY 2013
32
REGISTRATION AND REFRESHMENTS
MAY 2013
33
BAJA CHICKEN SANDWICH
Yield: 10 portions
Ingredients
Amounts
Tyson Grilled Chicken Filets
Whole grain hamburger buns,
thawed, if necessary
Black Bean Hummus (recipe follows),
about 9 oz.
Jicama-Cilantro Slaw (recipe follows),
about 14 oz.
10 ea.
10 ea.
1¼ cups (9 oz.)
2½ cups (14 oz.)
Method
1. Arrange the frozen chicken breast filets on a sheet pan lined with baking paper,
cover tightly with aluminum foil, and heat in a preheated 350°F convection oven for
8 to 12 minutes, or until the minimum internal temperature reaches 165°F. Hold the
heated chicken filets covered in a hot holding unit above 135°F until ready to serve.
2. Meanwhile, cut the whole grain hamburger buns in half if necessary and arrange
them cut-side up on a sheet pan lined with baking paper. Lightly toast the buns in a
preheated 350°F convection oven for 1 to 2 minutes. Hold the toasted buns loosely
covered at room temperature until ready to use.
3. To build the Baja chicken sandwiches, spread 2 tablespoons each of the black bean
hummus on the cut side of each bun top. Next arrange 1 each of the heated chicken
filets on the bottom half of each toasted hamburger bun. Top each filet with ½ cup
each of the jicama-cilantro slaw. Close the sandwiches by placing the bun tops with
black bean hummus atop each built sandwich and serve immediately. One Baja
chicken sandwich per serving.
Note: If not serving immediately, hold the built sandwiches loosely covered in a hot
holding unit above 135°F until ready to serve.
Source: Tyson Foods, as presented at the 2013 Healthy Flavors, Healthy Kids conference.
Published with permission of the author. All rights reserved.
MAY 2013
34
BLACK BEAN HUMMUS
Yield: 1¼ cups (about 9 ounces)
Ingredients
Amounts
Hummus, commercially prepared
Black beans, canned
Lime juice, bottled
Cumin, ground
½ cup, plus 2 Tbsp. (5.75 oz.)
2½ Tbsp. (1.25 oz.)
1/3 tsp.
Method
1. Combine all of the ingredients in a food processor and process until the hummus is
puréed and smooth. Transfer the prepared black bean hummus to a food-safe
container, cover, and hold under refrigeration at or below 40°F until ready to use.
MAY 2013
35
JICAMA-CILANTRO SLAW
Yield: approximately 2½ cups (14 ounces)
Ingredients
Amounts
Jicama, cut into matchsticks
Cilantro, fresh, washed, destemmed
Lime juice, bottled
Carrots, matchstick
Honey
Red bell pepper, fresh, washed,
deseeded, sliced
Onion salt
Chili powder
2½
1¼
½
5
2½
2½
cups (12.50 oz.)
cups (1.25 oz.)
cup, plus 2 Tbsp. (4.50 oz.)
Tbsp. (0.75 oz.)
Tbsp. (1.50 oz.)
Tbsp. (0.75 oz.)
1¼ tsp.
½ tsp., plus 1/8 tsp.
Method
1. Combine all of the ingredients in a mixing bowl and gently toss together until they
are evenly distributed and coated in dressing. Transfer the prepared jicama-cilantro
slaw to a food-safe container, cover, and hold under refrigeration at or below 40°F
until ready to use. Allow the slaw to marinate a minimum of 45 minutes and a
maximum of 8 hours.
MAY 2013
36
CLUB MED WITH WHOLE GRAIN ROTINI
Ingredients
Amounts
Barilla® Whole Grain Rotini
Garbanzo beans (chickpeas), canned,
low-sodium, drained
Cucumber, raw, peeled, diced
Romaine lettuce, chopped
Tomatoes, fresh, diced
Feta cheese, crumbles
California olives, sliced, ripe
Balsamic vinaigrette
12 lb., plus 8 oz.
12 qt., plus 2 cups
9
16
11
6
1
6
lb., plus 9.6 oz.
lb.
lb., plus 8 oz.
lb., plus 4 oz.
qt., plus 2¼ cups
qt., plus 1 cup
Method
1. Boiling method for cooking pasta: Bring water to a boil, add pasta, and bring water to a
boil again. Do not add oil to the water. Cook pasta for 1 minute less than time
indicated on the package (for cold pasta salads).
2. Steamer method for cooking pasta: Place 2 pounds of dry pasta in shallow perforated
hotel pans inside hotel pans. Cover with water. Steam for 8 minutes or until just al
dente.
3. To cool pasta: Place pasta flat on sheet trays or hotel pans, spray lightly with olive oil,
and refrigerate overnight.
4. Drain beans and olives and refrigerate overnight.
5. In a salad dish, place 1 cup each of romaine lettuce and pasta, add ½ cup of beans, ¼
cup of tomatoes, ¼ cup of diced cucumbers, 1 ounce of feta crumbles, and sprinkle
with 1 tablespoon of sliced ripe olives
6. Dress with vinaigrette and serve.
Source: Barilla Foodservice, as presented at the 2013 Healthy Flavors, Healthy Kids conference.
MAY 2013
37
PEANUT SHORTBREAD
Yield: 100 cookies
Ingredients
Amounts
Butter
Sugar
Salt
Orange zest
Cake flour
Whole wheat pastry flour
Light peanut flour
15
7.5
2
2
6
6
8
oz.
oz.
tsp.
ea.
oz.
oz.
oz.
Method
1. Soften the cold butter by pounding with a rolling pin. Knead in the sugar and
flavorings until homogenous and then add the flours and mix until smooth. Shape
into logs and chill to firm.
2. Preheat the oven to 325°F. Cut the logs into ¼-inch slices and place slices onto a
greased sheet pan. Bake at 325°F until lightly golden and crisp—about 20 minutes.
Cool and dust with confectioner’s sugar before serving.
MAY 2013
38
WELCOME AND OPENING DEMONSTRATIONS
MAY 2013
39
MOROCCAN RAS AL HANOUT
Ingredients
Amounts
Cardamom, ground
(2 tsp. cardamom seeds)
Coriander, ground
(2 tsp. coriander seeds)
Cumin, ground
(2 tsp. cumin seeds)
Ground black pepper
(1 tsp. peppercorns)
Cloves, ground
(a heaping ½ tsp. whole cloves)
Cinnamon, ground
Nutmeg, ground
1 Tbsp.
2 tsp.
1½ tsp.
½ tsp.
½ tsp.
½ tsp.
½ tsp.
Method
1. Dry-roast the whole spices in a hot pan over low heat before grinding them.
2. Stir into tagines, pilafs, and soups toward the end of cooking. Also toss vegetables
with mixture before steaming or roasting. Lastly, season natural hummus with this
mixture for a flavor boost.
Source: Ron DeSantis, Yale Dining, as presented at the 2013 Healthy Flavors, Healthy Kids conference.
Nutrition Information (per ¼ tsp.)
Calories: 2 ⁄ Protein: 0 g ⁄ Carbohydrate: 0 g ⁄ Fiber: 0 g
Saturated fat: 0 g ⁄ Polyunsaturated fat: 0 g ⁄ Monounsaturated fat: 0 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg ⁄ Sodium: 0 mg / Potassium: 5 mg
MAY 2013
40
Presented by Chef Ron DeSantis at the 2013 Healthy Flavors, Healthy Kids National Leadership Summit
Ingredients
33 Servings
50 Servings
Directions
Weight Measure Weight Measure
Cardamom seeds (or 1
Tbsp. ground
cardamom)
Coriander seeds (or 2
tsp. ground coriander)
Cumin seeds (or 1 ½
tsp. ground cumin)
Black peppercorns (or
½ tsp. ground pepper)
Whole cloves (or ½ tsp.
ground cloves)
Ground cinnamon
Ground nutmeg
2 tsp.
3 tsp.
2 tsp.
3 tsp.
2 tsp.
3 tsp.
½ tsp.
¾ tsp.
Heaping
½ tsp.
½ tsp.
½ tsp.
¾ tsp.
1.
Dry-roast the whole spices in a hot pan over low heat before
grinding them.
¾ tsp.
¾ tsp.
Our guest chefs’ original recipes have been scaled up but not all have been tested for volume production.
Recipe Notes:
Stir into tagines, pilafs, and soups toward the end of cooking. Also toss vegetables with mixture before steaming or roasting.
Lastly, season natural hummus with this mixture for a flavor boost.
Nutrition Information (per ¼ tsp. serving)
MAY 2013
41
HERBES DE PROVENCE
Ingredients
Amounts
Thyme, fresh or dried, minced
Summer savory, fresh or dried,
minced
Lavender, fresh or dried, minced
Rosemary, fresh or dried, minced
1 tsp.
1 tsp.
½ tsp.
¼ tsp.
Method
1. Mix ingredients together.
Notes: Herbes de Provence, literally herbs from Provence, consists of the herbs
commonly found growing in that southern region of France. The mixture varies
according to the availability of the herbs. Although it is most often used with roasted or
grilled meat or poultry dishes, it also makes a wonderful flavoring for a pizza, soups,
vegetables, or hummus.
MAY 2013
42
HERBES DE PROVENCE
Ingredients
11 Servings
50 Servings
Directions
Thyme, fresh or dried,
minced
Summer savory, fresh
or dried
Lavender, fresh or
dried, minced
Rosemary, fresh or
dried, minced
1 tsp.
4½ tsp.
1 tsp.
4½ tsp.
½ tsp.
2¼ tsp.
¼ tsp.
1 1/8 tsp.
1.
Mix ingredients together
Recipe Notes:
Herbes de Provence, literally herbs from Provence, consists of the herbs commonly found growing in that southern region of
France. The mixture varies according to the availability of the herbs. Although it is most often used with roasted or grilled
meat or poultry dishes, it also makes a wonderful flavoring for a pizza, soups, vegetables, or hummus.
MAY 2013
43
TUNISIAN TABIL
Ingredients
Amounts
Coriander seeds, ground
Caraway seeds, ground
Garlic powder
Red hot pepper, ground
Curry powder
1
1
¼
¼
¼
Tbsp.
tsp.
tsp.
tsp.
tsp.
Method
1. Lightly toast in a dry sauté pan over medium heat.
MAY 2013
44
TUNISIAN TABIL
Ingredients
14 Servings
50 Servings
Directions
Ground coriander
seeds
Ground caraway seeds
Garlic powder
Ground red hot pepper
Curry powder
1 Tbsp.
3½ Tbsp.
1 tsp.
¼ tsp.
¼ tsp.
¼ tsp.
3½ tsp.
1 tsp.
1 tsp.
1 tsp.
1.
Lightly toast in a dry sauté pan over medium heat.
MAY 2013
45
PROVENÇAL SEASONING SALT
Ingredients
Amounts
Thyme, dried
Rosemary, dried
Cracked pepper
Sea salt
½
½
½
8
tsp.
tsp.
tsp.
Tbsp.
Method
MAY 2013
46
PROVENCAL SEASONING SALT
Ingredients
102 Servings
50 Servings
Directions
Dried thyme
Dried rosemary
Cracked pepper
Sea salt
½ tsp.
½ tsp.
½ tsp.
8 Tbsp.
¼ tsp.
¼ tsp.
¼ tsp.
4 Tbsp.
1.
Mix ingredients together.
MAY 2013
47
HUMMUS
Yield: 10 (¼ cup) portions*
Ingredients
Amounts
Garbanzo beans,
2
canned, drained, rinsed
Tahini
½
Extra-virgin olive oil
¼
Garlic clove, fresh, finely crushed
1
Lemon juice (1 lemon)
2
Salt
½
Spice blend
1
(ras al hanout, tabil, herbes de Provence)
cups
cup
cup
ea.
fl. oz.
tsp.
Tbsp.
Method
1. Place all ingredients into a food processor and purée until smooth. Adjust seasoning.
Nutrition Information (per portion/serving)
Saturated fat: 1.5 g ⁄ Polyunsaturated fat: 3.5 g ⁄ Monounsaturated fat: 6.5 g
* One portion/serving provides 1 oz. equivalent meat/meat alternative, or ¼ cup
vegetables (beans/peas)
MAY 2013
48
HUMMUS
Ingredients
10 Servings
50 Servings
Directions
Garbanzo beans,
canned, drained and
rinsed
Tahini
Garlic clove, fresh,
finely crushed
Lemon juice
Salt
Spice blend (ras al
hanout)
2 cups
10 cups
½ cup
¼ cup
1 each
2½ cups
1¼ cups
5 each
2 oz.
½ tsp.
1 Tbsp.
10 oz.
2 ½ tsp.
5 Tbsp.
1.
Place all ingredients in a food processor and purée until
smooth. Adjust seasoning.
Serving Notes:
One ¼-cup serving provides one ounce equivalent meat/meat alternate
Nutrition Information (per ¼ cup portion/serving)
MAY 2013
49
ROASTED CARROTS
Yield: 5 (½ cup) portions*
Ingredients
Amounts
Carrots, baby slims
1 lb.
¼ cup
Spice blend
1 Tbsp.
(ras al hanout, tabil, herbes de Provence)
Method
1. Toss carrots with extra-virgin olive oil and spice blend. Place into a heavy roasting
pan and into a preheated 400°F oven. Roast undisturbed for 5 to 6 minutes, and stir.
Roast until tender, about 12 to 18 minutes.
Source: Ron DeSantis, Yale Dining as presented at the 2013 Healthy Flavors, Healthy Kids conference.
Saturated fat: 1.5 g ⁄ Polyunsaturated fat: 1 g ⁄ Monounsaturated fat: 8 g
* One portion/serving provides ½ cup vegetables (red/orange)
MAY 2013
50
ROASTED CARROTS
Ingredients
5 Servings
50 Servings
Directions
Carrots, baby slims
1 lb.
¼ cup
10 lb.
2½ cups
Spice blend (ras al
hanout, tabil, herbs de
Provence)
1 Tbsp.
10 Tbsp.
1.
2.
Toss carrots with extra virgin olive oil and spice blend.
Place into a heavy roasting pan and into a preheated 400° F
oven. Roast undisturbed for 5-6 minutes. Roast until tender,
about 12-18 minutes.
Serving Notes:
One half-cup serving provides ½ cup of vegetable (red/orange)
Nutrition Information (per ½ cup portion/serving)
MAY 2013
51
LAVASH BITES WITH HUMMUS
Yield: 3 portions*
Ingredients
Amounts
Whole grain lavash
Olive oil spray
Hummus (see index)
Carrots, shredded
2
as
¾
2
ea.
needed
cup
Tbsp.
Method
1. Spray lavash with olive oil, top with hummus, and spread evenly over lavash. Bake
in a 375°F oven for 4 to 8 minutes or until lightly crisp. Cut into 6 pieces, top with
shredded carrots.
Saturated fat: 2 g ⁄ Polyunsaturated fat: 4 g ⁄ Monounsaturated fat: 6.5 g
* One portion/serving provides 1 oz. grain and 1 oz. equivalent meat/meat alternative,
or ¼ cup vegetables (beans/peas)
MAY 2013
52
Ingredients
3 Servings
50 Servings
Directions
Whole grain lavash
Olive oil spray
2 each
As needed
33 each
As needed
Hummus
Shredded carrots
¾ cup
2 Tbsp.
12½ cups
2 cups and
1 Tbsp.
1.
Spray lavash with olive oil, top with hummus, and spread
evenly over lavash. Bake in a 375°F oven for 4 to 8 minutes or
until lightly crisp. Cut into 6 pieces, top with shredded
carrots.
Serving Notes:
One serving provides 1 oz. grain and 1 oz. equivalent meat/meat alternative, or ¼ cup vegetables (beans/peas)
MAY 2013
53
SMOKY BEAN SOUP
Ingredients
Amounts
Water
6 cups
¼ cup
Black peppercorns, whole
10 ea.
Cloves, whole
8 ea.
Bay leaves, dried
4 ea.
Red chilies, dried
4 ea.
Cinnamon stick, 1”piece
1 ea.
Red onion, large, chopped
2 ea.
Kosher salt
2 Tbsp.
Bacon, thick-cut, finely chopped
½ lb.
Parsnips, medium, peeled,
2 ea.
sliced into rounds
Garlic cloves, peeled, roughly chopped 5 ea.
Cannellini beans, dried, soaked in cool
2 cups
water overnight, drained
(if using canned beans, see notes)
Scallions
12 ea.
(white and light green part only),
thinly sliced
Asafetida, optional
a pinch
Lemon wedges, for serving
Method
1. Place 1 cup of water next to your stovetop. Heat the oil with the black peppercorns,
cloves, bay leaves, chilies, and cinnamon in a large pot over medium-high heat until
the cinnamon unfurls, 2 to 3 minutes.
2. Add the onions and salt and cook until the onions are soft and browned, 6 to 10
minutes, stirring occasionally. Stir in the bacon, parsnips, and garlic and cook until
the onions are deeply brown, about 10 minutes longer. Stir often, splashing the pot
with water (you may not need the full cup) and scraping browned bits from the
bottom of the pot if the onions or bacon begin to stick.
3. Add the cannellini beans, scallions, and asafetida (if using) and cook for 2 minutes.
4. Pour in 5 cups of water and bring to a boil. Reduce the heat to a gentle simmer,
cover, and cook until the beans are tender, 1½ to 2 hours, stirring every 20 minutes.
5. Taste for seasoning and serve with a lemon wedge.
Notes: This bean soup is hearty, smoky, and rich. Instead of using a chicken or vegetable
stock, I build flavor by frying the spices in oil before adding the vegetables, bacon, and
beans. When used together, spices like red chilies, bay, cloves, cinnamon, and
peppercorns makes what I like to think of as the Indian version of a bouquet garnish.
For a faster soup, use 4½ cups canned and rinsed cannellini beans (or other white beans),
add them with the scallions, and cook for 30 minutes instead of 1½ to 2 hours.
MAY 2013
54
In India, we often add a pinch of asafetida to dishes with beans. Not only does it lend an
elusive, garlic-onion flavor, but it also aids in digesting the beans.
Source: Suvir Saran, as presented at the 2013 Healthy Flavors, Healthy Kids conference.
Nutrition Information (per ½ cup portion/serving, analyzed with 1 tsp. added salt)
Saturated fat: 3.5 g ⁄ Polyunsaturated fat: 1.5 g ⁄ Monounsaturated fat: 7 g
* One portion/serving provides 1 oz. equivalent meat/meat alternative, or ½ cup
MAY 2013
55
SMOKY BEAN SOUP
Presented by Chef Suvir Saran at the 2013 Healthy Flavors, Healthy Kids National Leadership Summit
Ingredients
12 Servings
50 Servings
Directions
Water
6 cups
25 cups
Whole black
peppercorns
Whole cloves
Bay leaves, dried
Dried red chiles
Cinnamon stick
¼ cup
10 each
1 cup
41 each
8 each
4 each
4 each
1-inch piece
Red onion, large,
chopped
2 each
33 each
16 each
16 each
4 1-inch
pieces
8¼ each
Kosher salt
2 Tbsp.
Bacon, thick cut, finely
chopped
Parsnips, medium,
peeled and sliced
into rounds
MAY 2013
Place 1 cup of water next to your stovetop. Heat the oil with
the black peppercorns, cloves, bay leaves, chilies, and
cinnamon in a large pot over medium-high heat until the
cinnamon unfurls, 2 to 3 minutes.
2.
Add the onions and salt and cook until the onions are soft
and browned, 6 to 10 minutes, stirring occasionally. Stir in
the bacon, parsnips, and garlic and cook until the onions are
deeply brown, about 10 minutes longer. Stir often, splashing
the pot with water (you may not need the full cup) and
scraping browned bits from the bottom of the pot if the
onions or bacon begin to stick.
8 Tbsp. and
1 tsp.
½ pound
1.
2 lb.
2 each
8¼ each
56
Garlic clove, peeled
and roughly chopped
Cannellini beans,
canned, drained and
rinsed
5 each
10 each
4½ cups
18½ cups
Scallions, thinly sliced
Lemon wedges
12 each
12 each
50 each
50 each
3.
4.
Add the cannellini beans, scallions, and asafetida (if using)
and cook for 2 minutes.
Pour in 5 cups of water and bring to a boil. Reduce the heat to
a gentle simmer, cover, and cook until the beans are tender,
1½ to 2 hours, stirring every 20 minutes.
5.
Taste for seasoning and serve with a lemon wedge.
Recipe Notes:
This bean soup is hearty, smoky, and rich. Instead of using a chicken or vegetable stock, I build flavor by frying the spices in
oil before adding the vegetables, bacon, and beans. When used together, spices like red chilies, bay, cloves, cinnamon, and
peppercorns makes what I like to think of as the Indian version of a bouquet garnish. For a faster soup, use 4½ cups canned
and rinsed cannellini beans (or other white beans), add them with the scallions, and cook for 30 minutes instead of 1½ to 2
hours.
In India, we often add a pinch of asafetida to dishes with beans. Not only does it lend an elusive, garlic-onion flavor, but it
also aids in digesting the beans.
Serving Notes:
One serving provides 1 oz. equivalent meat/meat alternative, or ½ cup vegetables (beans/peas)
Nutrition Information (per ½ cup portion/serving, analyzed with 1 tsp. added salt
per 12 servings)
Saturated fat: 3.5 g ⁄ Polyunsaturated fat: 1.5 g ⁄ Monounsaturated fat: 7 g
MAY 2013
57
MASHED POTATOES WITH MUSTARD OIL, CILANTRO,
AND ONIONS
Ingredients
Amounts
Red onion, medium, quartered,
thinly sliced
Lemon, juice of
Red potatoes, medium (about 2 lb.)
Cilantro, fresh, chopped
Jalapeño chile,
(cored and seeded if you prefer a
milder flavor)
finely chopped
Mustard oil
Kosher salt
1 ea.
½
6
1
1
ea.
ea.
cup
ea.
1 Tbsp.
1½ tsp.
Method
1. Place the onion in a large bowl. Mix with the lemon juice and set aside.
2. Place the potatoes in a large pot, cover with water, and bring to a boil, cooking them
until they’re tender. Drain and set aside. When cool enough to handle, peel the
potatoes and set them aside to come to room temperature.
3. Add the cilantro and jalapeño to the onions. Add the mustard oil, salt, and potatoes.
Mash the potatoes with the other ingredients, stirring, mashing, and pressing against
the bottom and sides of the bowl until the mixture is creamy with some chunks.
Serve immediately or leave at room temperature and serve within 6 hours.
4. Though you can refrigerate it, this dish will lose some of its pungency if eaten the
next day.
* One portion/serving provides ½ cup vegetable (starchy)
MAY 2013
58
MASHED POTATOES WITH MUSTARD OIL, CILANTRO, AND ONIONS
Ingredients
6 Servings
50 Servings
Directions
Red onion, medium,
quartered, thinly sliced
Lemon, juice of
Red potatoes, medium
1 each
2 pounds
½ each
6 each
16 2/3 lb.
8 1/3 each
1.
Place the onion in a large bowl. Mix with the lemon juice
and set aside.
4 each
50 each
2.
3.
Place the potatoes in a large pot, cover with water, and
bring to a boil, cooking them until they’re tender. Drain
and set aside. When cool enough to handle, peel the
potatoes and set them aside to come to room
temperature.
Add the cilantro and jalapeño to the onions. Add the
mustard oil, salt, and potatoes. Mash the potatoes with
the other ingredients, stirring, mashing, and pressing
against the bottom and sides of the bowl until the
mixture is creamy with some chunks. Serve immediately
or leave at room temperature and serve within 6 hours.
Cilantro, fresh,
chopped
1 cup
8 1/3 cup
Jalapeno chile (cored
and seeded if you
prefer a milder flavor)
Mustard oil
1 each
8 1/3 each
1 Tbsp.
Kosher salt
1½ tsp.
½ cup and
1 tsp.
4 Tbsp. and
1 tsp.
Recipe Notes:
Though you can refrigerate it, this dish will lose some of its pungency if eaten the next day.
MAY 2013
59
Serving Notes:
One serving provides ½ cup vegetable (starchy)
MAY 2013
60
ZUCCHINI-MUSHROOM TACOS
TACOS DE CALABACITAS Y HONGOS
Yield: 12 tacos*
Ingredients
Amounts
Mexican chorizo sausage, fresh,
4
casing removed, optional
Canola oil, if needed
1½
White onion, medium, sliced ¼” thick
1
Mushrooms
3
(shiitake, oyster, Portobello, or the like),
stemmed, sliced about ½” thick
Diced tomatoes, 15-oz. can, in juice
1
(preferably fire-roasted), drained
Chipotle chile en adobo, canned, seeded 1
Chipotle canning sauce
1½
Zucchini, medium (about 12 oz.),
2
cut into ½” cubes
Salt
Mexican queso fresco, crumbled,
½-¾
(or other fresh cheese
like feta or goat cheese)
Corn tortillas, store-bought, warmed
12
Hot sauce, for serving (Mexican Búfalo
or Frontera Chipotle are great here)
oz.
Tbsp.
ea.
oz.
ea.
ea.
tsp.
ea.
cup
ea.
Method
1. If using chorizo, lay it in a very large (12-inch) skillet and set over medium heat.
Cook, stirring regularly and breaking up clumps, until cooked through, about 4
minutes. If the chorizo has rendered considerable fat, tip off and discard all but
enough to lightly coat the pan; if it has rendered very little or if you’re not using the
chorizo, add the oil to the skillet and raise the heat to medium high.
2. Add the onions to the skillet and cook, stirring regularly, until beginning to soften,
about 2 minutes. Add mushrooms and cook 2 minutes more, stirring regularly, until
mushrooms are soft and beginning to brown.
3. While mushrooms are cooking, pour tomatoes in a food processor or blender, along
with the chipotle chile and its canning sauce. Process until smooth. When the
mushrooms are ready, add the tomato mixture and cook, stirring regularly, until the
mixture has thickened to the consistency of canned tomato sauce, about 3 to 4
minutes. Add the zucchini and continue to cook, stirring every once in a while, until
the zucchini is cooked through but still a little crisp, 8 to 10 minutes. Taste and
season with salt, usually about ½ teaspoon (more if not using chorizo). Scoop into a
bowl and garnish with crumbled cheese. Serve with hot tortillas and hot sauce for
everyone to make soft tacos.
MAY 2013
61
Notes: Any summer squash, from crooknecks to patty pans, can stand in for the zucchini
here. Tomatillos make a bright-tasting replacement for tomatoes, though the color of the
finished dish isn’t as rich. During our local morel mushroom season, I use wild
mushrooms in place of the cultivated ones. If there is no chorizo in the house—and I
want a little meat in my tacos—I cook 4 slices of chopped bacon in the chorizo’s place.
Because the zucchini simply gets simmered to tenderness in the finished dish, you can
easily replace it with practically any other quick-cooking vegetable that can be cut into
small pieces, from broccoli and chayote to asparagus, parsnips, green beans, even peas,
and winter squash (if you have the stamina to peel and cube the last).
Source: Rick Bayless, as presented at the 2013 Healthy Flavors, Healthy Kids conference.
Nutrition Information (per taco)
Saturated fat: 2 g ⁄ Polyunsaturated fat: 0.5 g ⁄ Monounsaturated fat: 2 g
* One taco provides ½ cup vegetable and ½ to 1 oz. grain (depending on
the size of the tortilla)
MAY 2013
62
ZUCCHINI-MUSHROOM TACOS WITH (OR WITHOUT) CHORIZO
Presented by Chef Rick Bayless at the 2013 Healthy Flavors, Healthy Kids National Leadership Summit
Ingredients
12 tacos
50 tacos
Directions
Mexican chorizo, fresh,
casing removed
4 oz.
16 oz.
Canola oil, if needed
1 ½ Tbsp.
White onion, medium,
sliced ¼” thick
1 each
Mushrooms (shiitake,
oyster, Portobello),
stemmed, sliced ½”
thick
Diced tomatoes,
canned (preferably
fire-roasted), drained
3 oz.
12½ oz.
15 oz.
63 oz.
MAY 2013
6 Tbsp. and
1 tsp.
4 each
63
1.
If using chorizo, cook over medium heat, stirring regularly
and breaking up clumps, until cooked through, about 4
minutes. If chorizo has rendered considerable fat, tip off and
discard all but enough to lightly coat pan; if it has rendered
very little or if you’re not using chorizo, add oil to the skillet
and raise heat to medium-high.
2.
Add onions and cook, stirring regularly, until beginning to
soften, about 2 minutes. Add mushrooms and cook 2 minutes
more, stirring regularly, until mushrooms are soft and
beginning to brown.
3. While mushrooms are cooking, pour tomatoes in a food
processor or blender, along the chipotle chiles and its canning
sauce. Process until smooth. When mushrooms are ready, add
tomato mixture and cook, stirring regularly, until mixture has
thickened to the consistency of canned tomato sauce, about 3
to 4 minutes. Add zucchini and continue to cook, stirring
every once in a while, until the zucchini is cooked through
but still a little crisp, 8 to 10 minutes. Taste and season with
salt, usually about ½ teaspoon.
Chipotle chile en
adobo, canned, seeded
Zucchini, medium, cut
into ½” cubes
Kosher salt
Mexican queso fresco,
crumbled
Corn tortillas, warmed
1 each
4 each
1½ tsp.
2 each
6½ tsp.
8½ each
To taste
¾ cup
To taste
3¼ cup
12 each
50 each
Hot sauce
For serving
For serving
4.
Assemble tacos with vegetable filling and sprinkle with
crumbled queso fresco. Serve with hot sauce
Recipe Notes:
Any summer squash, from crooknecks to patty pans, can stand in for the zucchini here. Tomatillos make a bright-tasting
replacement for tomatoes, though the color of the finished dish isn’t as rich. During our local morel mushroom season, I use
wild mushrooms in place of the cultivated ones. If there is no chorizo in the house—and I want a little meat in my tacos—I
cook 4 slices of chopped bacon in the chorizo’s place. Because the zucchini simply gets simmered to tenderness in the finished
dish, you can easily replace it with practically any other quick-cooking vegetable that can be cut into small pieces, from
broccoli and chayote to asparagus, parsnips, green beans, even peas, and winter squash (if you have the stamina to peel and
cube the last).
Serving Notes:
One taco provides ½ cup of vegetable and ½ to 1 oz. grain (depending on the size of the tortilla)
Nutrition Information (per taco, analyzed with optional chorizo)
MAY 2013
64
ALL-PURPOSE QUICK TOSTADA
TOSTADAS RÁPIDAS “MIL USOS”
Yield: 12 tostadas*
Ingredients
Amounts
Canola oil, olive oil,
3
fresh-rendered pork lard,
or bacon drippings
Garlic cloves, peeled, finely chopped
2
or crushed through a garlic press
Black beans, or other type of beans,
2
15 oz. can
OR home-cooked black beans
3½
or other type of beans
with just enough liquid to cover them
Salt
Toppings (about 2 cups per tostada)
Chicken, coarsely shredded,
(you’ll need about half of a
rotisserie bird)
Mexican chorizo sausage, cooked
8
Shrimp, small, whole, cooked
8-12
Ham, sliced, cut into strips
8-12
Flaked tuna, 7 oz. cans
2
or pouches (this is a
generous amount)
Tofu, cubed
12
(flavored or smoked firm tofu
is preferable)
Romaine hearts, large, sliced ¼” thick
6
Sour cream
1/3
(you can get away with plain yogurt,
though the dressing won’t be as
creamy-clingy)
Tamazula, Cholula, Búfalo,
3
or other Mexican hot sauce,
plus more for serving
Crisp-fried corn tortillas,
12
Avocado, ripe, pitted,
1
flesh scooped from skin,
cut into ¼” pieces, optional
Mexican queso añejo
¾
or other garnishing cheese
like Romano or Parmesan
Cilantro, chopped, loosely packed
½-¾
MAY 2013
65
Tbsp.
ea.
ea.
cups
oz.
oz.
oz.
ea.
oz.
cups
cup
Tbsp.
ea.
ea.
cup
cup
Method
1. Heat the oil, lard, or bacon drippings in a medium skillet over medium heat. Add
the garlic, stir for about a minute, then add the undrained beans. Mash with a
Mexican bean masher, old-fashion potato masher, or back of a spoon until you have
a coarse purée, then cook, stirring regularly, until thickened just enough to hold their
shape in a spoon, about 10 minutes. Taste and season with salt if needed. Turn the
heat to the lowest setting.
2. Set out your topping(s). Place the romaine in a large bowl. Mix together the sour
cream and hot sauce. Drizzle the mixture over the romaine and toss to combine.
3. Spread each tostada with a portion of the beans. Top with portions of your chosen
topping(s) and lettuce. Dot with optional avocado. Sprinkle generously with cheese
and cilantro, and serve right away with more hot sauce for doctoring.
Notes: I haven’t called for the traditional tomato slices here because I want to keep this a
12-month, “all-purpose” recipe, and good tomatoes have such a short season. When you
find good tomatoes, layer them with other fillings (or feature them solo).
During the winter in our restaurant, we slice soft sun-dried tomatoes and marinate them
in lime juice, olive oil, crushed garlic, and Mexican oregano. They make a wonderful
topping (especially with grilled chicken) for tostadas.
Nutrition Information (per tostada, analyzed using chicken)
Calories: 265 ⁄ Protein: 16 g ⁄ Carbohydrate: 23 g ⁄ Fiber: 6.5 g
* One tostada provides 2 oz. equivalents meat/meat alternates, ½ to 1 oz. grain
(depending on the size of the tortilla), and ¼ cup vegetable (dark green)
MAY 2013
66
ALL-PURPOSE QUICK TOSTADAS
Presented by Chef Rick Bayless at the 2013 Healthy Flavors, Healthy Kids National Leadership Summit
Ingredients
12 Servings
50 Servings
Directions
Vegetable oil, olive oil,
lard, or bacon
drippings
Garlic clove, peeled
and finely chopped or
crushed through a
garlic press
3 Tbsp.
12½ Tbsp.
1.
Heat the oil, lard, or bacon drippings in a medium skillet
over medium heat.
2 each
8½ each
2.
Add the garlic, stir for about a minute, then add the
undrained beans. Mash with a Mexican bean masher, oldfashion potato masher, or back of a spoon until you have a
coarse purée, then cook, stirring regularly, until thickened
just enough to hold their shape in a spoon, about 10 minutes.
Taste and season with salt if needed. Turn the heat to the
lowest setting.
Black beans, canned,
not drained
Cooked chicken,
coarsely shredded
Romaine heart, sliced
¼ inch thick
Sour cream
Hot sauce
3½ cups
14½ cups
2 cups
8 1/3 cups
6 cups
25 cups
3.
Place romaine in a large bowl. Mix together sour cream and
hot sauce. Drizzle mixture over romaine and toss to combine.
1/3 cup
3 Tbsp.
4.
Spread each tostada with a portion of beans. Top with
portions of topping(s) and lettuce. Dot with optional
avocado. Sprinkle generously with cheese and cilantro, and
serve right away with more hot sauce.
1 pound
Tostadas (crisp-fried
corn tortillas)
12 each
1 1/3 cups
¾ cup and
1 tsp.
50 each
Avocado, cut into 1/4“
dice (optional)
Queso anejo (or
1 each
4 ¼ each
¾ cup
3 cups
MAY 2013
67
garnishing cheese like
Romano or Parmesan)
Cilantro, chopped
½ to ¾ cup
3 cups
Recipe Notes:
Instead of chicken, these tostadas can be made with:
Mexican chorizo sausage, cooked
Shrimp, small, whole, cooked
Ham, sliced, cut into strips
Flaked tuna
Cubed Tofu (flavored or smoked firm tofu is preferable)
These don’t call for the traditional tomato slices because they are meant to be a12-month, “all-purpose” recipe, and good
tomatoes have such a short season. When you have good tomatoes, layer them with other fillings. During the winter, slice
soft sun-dried tomatoes and marinate them in lime juice, olive oil, crushed garlic, and Mexican oregano. They make a
wonderful topping (especially with grilled chicken) for tostadas.
Serving Notes:
One tostada provides 2 oz. equivalents meat/meat alternates, ½ to 1 oz. grain (depending on the size of the tortilla),
and ¼ cup vegetable (dark green)
Nutrition Information (per tostada, analyzed with chicken and black beans)
MAY 2013
68
OPENING RECEPTION
INDIAN STATION
Smoky Great Northern Bean Soup with Bacon and Lemon
Masala Mashed Potatoes with Mustard Oil, Cilantro, and Onion
Cardamom-Roasted Cauliflower
LATIN AMERICAN
Jicama and Watermelon Salad with Apples, Oranges,
Fresh Coriander and Roasted Peanuts
Zucchini-Mushroom Tacos with Chorizo
Black Bean and Chicken Tostadas
MEDITERRANEAN
Lavash Bites with Hummus and Shredded Carrots
Wheat Berry and Black Bean Salad with Canola-Lime Dressing
Mediterranean AdvancePierre Beefsteak Burger Pita
with Red Pepper Dressing
VEGETABLE & WORLD SPICE TASTING STATION
Roasted Grimmway Farms Baby Carrots
McCain Harvest Splendor Sweet Potato Chopped Wedges with
Tunisian Harissa Mayonnaise
Steamed Riviera Blend Vegetables, Green Beans, and Broccolini
Moroccan Ras al Hanout, Herbes De Provence,
Tunisian Tabil, and Provençal Seasoning Salt
Assorted Flavored Canola Oils
Hibiscus Tea
Assorted Greystone Cellars Wines
Presented in Association with Northarvest Bean Growers Association
MAY 2013
69
SMOKY GREAT NORTHERN BEAN SOUP
Yield: 8 portions
Ingredients
Amounts
Water
6 cups
¼ cup
Black peppercorns, whole
10 ea.
Cloves, whole
8 ea.
Bay leaves, dried
4 ea.
Red chilies, dried
4 ea.
Cinnamon stick, 1”piece
1 ea.
Red onion, large, chopped
2 ea.
Kosher salt
2 Tbsp.
Bacon, thick-cut, finely chopped
½ lb.
Parsnips, medium, peeled,
2 ea.
sliced into rounds
Garlic cloves, peeled, roughly chopped 5 ea.
Great Northern beans, dried,
2 cups
soaked in cool water overnight,
drained
Scallions
12 ea.
(white and light green part only),
thinly sliced
Asafetida, optional
a pinch
Lemon wedges
for serving
Method
1. Place 1 cup of water next to your stovetop. Heat the oil with the black peppercorns,
cloves, bay leaves, chilies, and cinnamon in a large pot over medium-high heat until
the cinnamon unfurls, 2 to 3 minutes.
2. Add the onions and salt and cook until the onions are soft and browned, 6 to 10
minutes, stirring occasionally. Stir in the bacon, parsnips, and garlic and cook until
the onions are deeply brown, about 10 minutes longer. Stir often, splashing the pot
with water (you may not need the full cup) and scraping browned bits from the
bottom of the pot if the onions or bacon begin to stick.
3. Add the cannellini beans, scallions, and asafetida (if using) and cook for 2 minutes.
4. Pour in 5 cups of water and bring to a boil. Reduce the heat to a gentle simmer,
cover, and cook until the beans are tender, 1½ to 2 hours, stirring every 20 minutes.
5. Taste for seasoning and serve with a lemon wedge.
Notes: This bean soup is hearty, smoky, and rich. Instead of using a chicken or vegetable
stock, I build flavor by frying the spices in oil before adding the vegetables, bacon, and
beans. When used together, spices like red chilies, bay, cloves, cinnamon, and
peppercorns makes what I like to think of as the Indian version of a bouquet garnish.
For a faster soup, use 4½ cups canned and rinsed cannellini beans (or other white beans),
add them with the scallions, and cook for 30 minutes instead of 1½ to 2 hours.
MAY 2013
70
In India, we often add a pinch of asafetida to dishes with beans. Not only does it lend an
elusive, garlic-onion flavor, but it also aids in digesting the beans.
MAY 2013
71
MASHED POTATOES WITH MUSTARD OIL, CILANTRO,
AND ONIONS
Yield: 8 portions
Ingredients
Amounts
Red onion, medium, quartered,
1 ea.
thinly sliced
Lemon, juice of
½ ea.
Golden Grill® Premium Diced Potatoes 6 cups
1 cup
Jalapeño chile,
1 ea.
(cored and seeded if you prefer a
milder flavor)
finely chopped
Mustard oil
1 Tbsp.
Kosher salt
1½ tsp.
Method
1. Place the onion in a large bowl. Mix with the lemon juice and set aside.
2. Place the potatoes in a large pot, cover with water, and bring to a boil, cooking them
until they’re tender. Drain and set aside. When cool enough to handle, peel the
potatoes and set them aside to come to room temperature.
3. Add the cilantro and jalapeño to the onions. Add the mustard oil, salt, and potatoes.
Mash the potatoes with the other ingredients, stirring, mashing, and pressing against
the bottom and sides of the bowl until the mixture is creamy with some chunks.
Serve immediately or leave at room temperature and serve within 6 hours.
4. Though you can refrigerate it, this dish will lose some of its pungency if eaten the
next day.
MAY 2013
72
CARDAMOM-ROASTED CAULIFLOWER
Yield: 8 portions
Ingredients
Amounts
Extra-virgin olive oil,
plus extra for greasing baking dish
Green cardamom pods
Red chiles, dried, optional
Coriander seeds
Cumin seeds
Peppercorns, whole
Cauliflower (2½-3 lb.),
cored, broken into medium florets
Red onion, halved, thinly sliced
Kosher salt, for sprinkling
1/3 cup
3
3
1
1
½
1
ea.
ea.
Tbsp.
tsp.
tsp.
hd.
1 ea.
Method
1. Preheat the oven to 425°F. Grease a 9- by 13-inch baking dish or large gratin dish
with olive oil and set aside.
2. Grind the cardamom pods, chilies, coriander, cumin, and whole peppercorns in a
coffee grinder or small food processor until fine. Mix the spices with the olive oil in a
large bowl. Add the cauliflower and onion and toss to coat. Transfer the vegetables
to a baking dish and roast until they are tender, about 1 hour, stirring every 20
minutes. Sprinkle with salt and serve.
Notes: Coarse kosher salt, or even Maldon sea salt, adds a lovely crunch to this
otherwise ultra-tender roasted cauliflower.
MAY 2013
73
JICAMA AND WATERMELON SALAD WITH APPLES,
MANDARINS, FRESH CORIANDER, AND ROASTED
PEANUTS
Yield: 6 portions
Ingredients
Amounts
Jicama, small, ¾” dice
Orange juice
Salt
Watermelon, peeled, seeded, ¾” dice
Red-skinned apple, cored, ¾” dice
Mandarins, broken into sections
Cilantro, roughly chopped
Powdered dried chile
Romaine lettuce leaves, small
1
½
¼
½
1
3
2
1
2-3
ea. (1 lb.)
cup
tsp.
ea.
ea.
ea.
Tbsp.
tsp.
ea.
Peanuts, chopped, roasted, for garnish
Method
1. Place the jicama in a large non-corrosive bowl; pour in the bitter orange juice and
sprinkle with salt. Toss well to cover and let stand at room temperature for an hour.
2. About 15 minutes before serving, add the watermelon, apple, mandarins, and
cilantro to the bowl and mix thoroughly. Toss the mixture every few minutes until
ready to serve. Season with powdered chile, add more salt and cilantro, if desired.
Toss one final time and scoop the salad onto a serving dish lined with romaine
leaves. Garnish with roasted peanuts.
Note: The jicama is the bulbous root of a leguminous plant indigenous to Mexico and
other parts of Central and South America. It has a thin, patchy, light-brown skin and
juicy, crisp, white flesh with a radish or potato-like consistency. It is mostly eaten by
Mexicans as a snack, peeled, thinly sliced, and seasoned with salt, picante chili powder,
and lime juice. In Campeche and Yucatán it is used for salad. It can be found in Mexican
markets on the West Coast or in Chinese markets anywhere, where it is called yam bean.
Source: Authentic Mexican, by Rick Bayless (1987)
MAY 2013
74
ZUCCHINI-MUSHROOM TACOS
TACOS DE CALABACITAS Y HONGOS
Yield: 12 tacos*
Ingredients
Amounts
Mexican chorizo sausage, fresh,
4
casing removed, optional
Canola oil, needed
1½
White onion, medium, sliced ¼” thick
1
Mushrooms
3
(shiitake, oyster, Portobello, or the like),
stemmed, sliced about ½” thick
Diced tomatoes, 15-oz. can, in juice
1
(preferably fire-roasted), drained
Chipotle chile en adobo, canned, seeded 1
1½
Zucchini, medium (about 12 oz.),
2
cut into ½” cubes
Salt
Mexican queso fresco, crumbled,
½-¾
(or other fresh cheese
like feta or goat cheese)
Corn tortillas, store-bought, warmed
12
Hot sauce, for serving (Mexican Búfalo
or Frontera Chipotle are great here)
oz.
Tbsp.
ea.
oz.
ea.
ea.
tsp.
ea.
cup
ea.
Method
1. If using chorizo, lay it in a very large (12-inch) skillet and set over medium heat.
Cook, stirring regularly and breaking up clumps, until cooked through, about 4
minutes. If the chorizo has rendered considerable fat, tip off and discard all but
enough to lightly coat the pan; if it has rendered very little or if you’re not using the
chorizo, add the oil to the skillet and raise the heat to medium high.
2. Add the onions to the skillet and cook, stirring regularly, until beginning to soften,
about 2 minutes. Add mushrooms and cook 2 minutes more, stirring regularly, until
mushrooms are soft and beginning to brown.
3. While mushrooms are cooking, pour tomatoes in a food processor or blender, along
with the chipotle chile and its canning sauce. Process until smooth. When the
mushrooms are ready, add the tomato mixture and cook, stirring regularly, until the
mixture has thickened to the consistency of canned tomato sauce, about 3 to 4
minutes. Add the zucchini and continue to cook, stirring every once in a while, until
the zucchini is cooked through but still a little crisp, 8 to 10 minutes. Taste and
season with salt, usually about ½ teaspoon (more if not using chorizo). Scoop into a
bowl and garnish with crumbled cheese. Serve with hot tortillas and hot sauce for
everyone to make soft tacos.
MAY 2013
75
Notes: Any summer squash, from crooknecks to patty pans, can stand in for the zucchini
here. Tomatillos make a bright-tasting replacement for tomatoes, though the color of the
finished dish isn’t as rich. During our local morel mushroom season, I use wild
mushrooms in place of the cultivated ones. If there is no chorizo in the house—and I
want a little meat in my tacos—I cook 4 slices of chopped bacon in the chorizo’s place.
Because the zucchini simply gets simmered to tenderness in the finished dish, you can
easily replace it with practically any other quick-cooking vegetable that can be cut into
small pieces, from broccoli and chayote to asparagus, parsnips, green beans, even peas,
and winter squash (if you have the stamina to peel and cube the last).
Nutrition Information (per taco)
* One taco provides ½ to 1 oz grain and ½ cup vegetable (other)
MAY 2013
76
ALL-PURPOSE QUICK TOSTADA
TOSTADAS RÁPIDAS “MIL USOS”
Yield: 12 tostadas*
Ingredients
Amounts
Canola oil, olive oil,
3
fresh-rendered pork lard,
or bacon drippings
Garlic cloves, peeled, finely chopped
2
or crushed through a garlic press
Black beans, or other type of beans,
2
15 oz. can
OR home-cooked black beans
3½
or other type of beans
with just enough liquid to cover them
Salt
Toppings (about 2 cups per tostada)
Chicken, coarsely shredded,
(about half of a rotisserie bird)
Romaine hearts, large, sliced ¼” thick
6
Tamazula, Cholula, Búfalo,
3
or other Mexican hot sauce,
plus more for serving
Crisp-fried corn tortillas,
12
Avocado, ripe, pitted,
1
flesh scooped from skin,
cut into ¼” pieces, optional
Mexican queso añejo
¾
or other garnishing cheese
like Romano or Parmesan
Cilantro, chopped, loosely packed
½-¾
Tbsp.
ea.
ea.
cups
cups
Tbsp.
ea.
ea.
cup
cup
Method
1. Heat the oil, lard, or bacon drippings in a medium skillet over medium heat. Add
the garlic, stir for about a minute, then add the undrained beans. Mash with a
Mexican bean masher, old-fashion potato masher, or back of a spoon until you have
a coarse purée, then cook, stirring regularly, until thickened just enough to hold their
shape in a spoon, about 10 minutes. Taste and season with salt if needed. Turn the
heat to the lowest setting.
2. Set out your topping(s). Place the romaine in a large bowl.
3. Spread each tostada with a portion of the beans. Top with portions of your chosen
topping(s) and lettuce. Dot with optional avocado. Sprinkle generously with cheese
and cilantro, and serve right away with more hot sauce for doctoring.
MAY 2013
77
Notes: I haven’t called for the traditional tomato slices here because I want to keep this a
12-month, “all-purpose” recipe, and good tomatoes have such a short season. When you
find good tomatoes, layer them with other fillings (or feature them solo).
During the winter in our restaurant, we slice soft sun-dried tomatoes and marinate them
in lime juice, olive oil, crushed garlic, and Mexican oregano. They make a wonderful
topping (especially with grilled chicken) for tostadas.
Nutrition Information (per tostada, analyzed using chicken)
* One tostada provides ½ to 1 oz grain and 1 to 2 oz meat/meat alternate
MAY 2013
78
Yield: 3 portions*
Ingredients
Amounts
Whole grain lavash
Olive oil spray
Hummus (recipe follows)
Carrots, shredded
2
as
¾
2
ea.
needed
cup
Tbsp.
Method
1. Spray lavash with olive oil, top with hummus, and spread evenly over lavash. Bake
in a 375°F oven for 4 to 8 minutes or until lightly crisp. Cut into 6 pieces, top with
shredded carrots.
* One portion/serving provides 1 oz whole grain and 1 oz equivalent meat/meat
alternative OR ¼ cup vegetables (beans/peas)
MAY 2013
79
HUMMUS
Yield: 10 (1/4 cup) portions*
Ingredients
Amounts
Garbanzo beans,
2
canned, drained, rinsed
Tahini
½
¼
Garlic clove, fresh, finely crushed
1
Lemon juice (1 lemon)
2
Salt
½
Spice blend
1
(ras al hanout, tabil, herbs de Provence)
cups
cup
cup
ea.
fl. oz.
tsp.
Tbsp.
Method
1. Place all ingredients into a food processor and purée until smooth. Adjust seasoning.
* One portion/serving provides 1 oz equivalent meat/meat alternative, or ¼ cup
MAY 2013
80
HARISSA VINAIGRETTE AND MAYONNAISE
Ingredients
Amounts
Coriander seed
Caraway seed
Aleppo chili powder
Pimentón dulce
Cayenne
Garlic cloves
Salt
Olive oil
Warm water
Extra virgin olive oil
Fresh lemon juice
4
2
1
1
½
4-5
to
3-4
1
1½
2/3
tsp.
tsp.
Tbsp.
Tbsp.
tsp.
ea.
taste.
Tbsp.
Tbsp.
cups
cup
Method
1. Toast the whole coriander and caraway seeds in a dry pan over medium heat until
aromatic. Remove from the hot pan at once to avoid burning.
2. Combine the toasted whole spices, Aleppo, pimentón, and cayenne in a spice grinder
and grind to a fine powder.
3. In a mortar and pestle, crush the garlic to a smooth paste with a pinch of salt. Add
ground spices and olive oil to form a paste. This is the finished harissa.
For harissa vinaigrette: Thin with a tablespoon of warm water and whisk in 1½ cups olive
oil and 2/3 cup fresh lemon juice. Adjust to taste with salt.
For harissa mayonnaise: Fold harissa into ¾ cup mayonnaise. Add lemon juice to taste.
Note: make as mayo to serve with McCains Harvest Splendor Sweet Potato Wedges
Note: Good on bean salads, peppers, eggplant, potatoes, beets, seafood, hard cooked
eggs. Commercial Harissa is readily available and of good quality, a true convenience
food.
Source: Joyce Goldstein
MAY 2013
81
WHEAT BERRY AND BLACK BEAN SALAD
Yield: 48 portions (½ cup each)
Ingredients
Amounts
Wheat Berries (recipe follows)
Black beans, canned, drained, rinsed
Red onions, fresh, diced
3
3
3
3
qt.
qt.
cups
cups
Dressing
Ground cumin
Lime juice
Salt
Ground black pepper
Canola oil
2
2
2
1
2
Tbsp., plus 2 tsp.
cups
Tbsp.
tsp.
cups
Method
1. Cook and cool the wheat berries according to recipe instructions.
2. Combine wheat berries, beans, onion, and cilantro in a large bowl or pan.
3. For the dressing: Whisk together the cumin, lime juice, salt, pepper, and oil.
4. Pour the dressing over the salad mixture, and toss together until well-combined.
5. Remove the salad from the refrigerator, stir it up, and transfer to serving pans.
Source: Chartwells School Dining Services,
as presented at the 2013 Healthy Flavors, Healthy Kids conference.
MAY 2013
82
WHEAT BERRIES
Yield: 24 portions
Ingredients
Amounts
Indian Harvest wheat berries
Water, boiling
2 lb.
2 qt.
Method
1. Stovetop method: Bring water to a boil, and add the dry wheat berries. Return to a
boil, then reduce heat, cover, and simmer for 30 minutes. (Note: Using this method,
each 2 pound sleeve needs 2 quarts of water.)
2. Steamer method: In a full hotel pan, combine the dry wheat berries with water. Steam
uncovered for 30 minutes. (Note: Using this method, each 2 pound sleeve needs 1½
quarts of water.)
3. Oven method: In a full hotel pan, combine the dry wheat berries with water. Cover
and bake at 350°F for 30 minutes. (Note: using this method, each 2 pound sleeve
needs 5 quarts of water.)
4. Fluff with fork before serving or using to prepare a cold dish.
Source: Chartwells School Dining Services,
MAY 2013
83
MEDITERRANEAN BURGER BOWL
Yield: 50 portions
Ingredients
Amounts
Mediterranean red pepper dressing
Plain yogurt, low-fat
Red bell peppers, chopped
Ketchup, low-sodium
Garlic powder
Onion powder
Oregano, dried
Fine ground black pepper
Burgers
Smart Picks™ 68001
AdvancePierre Flamebroiled
Chopped Beef Steak
Lettuce, chopped
Whole-grain pita bread
pockets, halves
Tomato slices
1
2
½
1
1
1
¼
qt.
cups
cup
tsp.
tsp.
tsp.
tsp.
50 ea.
50 cups
50 ea.
150 ea.
Method
1. Combine all ingredients and Mediterranean red pepper dressing; set aside.
2. For cooking burgers in a conventional oven from thawed state: Cook in a preheated 350°F
oven for 6 to 7minutes.
3. For cooking burgers in a conventional oven from a frozen state: Preheat oven to 350°F.
Heat for 12 to 13 minutes.
4. For cooking burgers in a convection oven from a thawed state: Cook in a preheated 350°F
oven for 3 to 4 minutes.
5. For cooking burgers in a convection oven from a frozen state: Preheat oven to 350°F. Heat
for 6 to 7 minutes.
6. Place 1 cup chopped lettuce in a bowl.
7. Put 1 heated beef patty in half of a pita pocket on top of lettuce, half of the burger
will be showing.
8. Ladle 1 ounce of red pepper dressing on the burger half showing.
9. Garnish each bowl with tomatoes.
10. You could also stuff the pocket with the lettuce.
Source: Chef Jimmy Gherardi, AdvancePierre Foods,
MAY 2013
84
ROASTED CARROTS
Ingredients
Amounts
Grimmway Carrots, baby
1 lb.
¼ cup
Spice blend
1 Tbsp.
(ras al hanout, tabil, herbs de Provence)
Method
1. Toss carrots with extra-virgin olive oil and spice blend. Place into a heavy roasting
pan and into a preheated 400°F oven. Roast undisturbed for 5 to 6 minutes, and stir.
Roast until tender, about 12 to 18 minutes.
Source: Ron DeSantis, Yale Dining as presented at the 2013 Healthy Flavors, Healthy Kids conference.
* One portion/serving provides ½ cup vegetables (red/orange)
MAY 2013
85
Ingredients
Amounts
Cardamom, ground
(2 tsp. cardamom seeds)
Coriander, ground
(2 tsp. coriander seeds)
Cumin, ground
(2 tsp. cumin seeds)
Ground black pepper
(1 tsp. peppercorns)
Cloves, ground
(a heaping ½ tsp. whole cloves)
Cinnamon, ground
Nutmeg, ground
1 Tbsp.
2 tsp.
1½ tsp.
½ tsp.
½ tsp.
½ tsp.
½ tsp.
Method
1. Dry-roast the whole spices in a hot pan over low heat before grinding them.
2. Stir into tagines, pilafs, and soups toward the end of cooking. Also toss vegetables
with mixture before steaming or roasting. Lastly, season natural hummus with this
mixture for a flavor boost.
MAY 2013
86
HERBS DE PROVENCE
Ingredients
Amounts
Thyme, fresh or dried, minced
Summer savory, fresh or dried,
minced
Lavender, fresh or dried, minced
Rosemary, fresh or dried, minced
1 tsp.
1 tsp.
½ tsp.
¼ tsp.
Method
Notes: Herbes de Provence, literally herbs from Provence, consists of the herbs
commonly found growing in that southern region of France. The mixture varies
according to the availability of the herbs. Although it is most often used with roasted or
grilled meat or poultry dishes, it also makes a wonderful flavoring for a pizza, soups,
vegetables, or hummus.
MAY 2013
87
TUNISIAN TABIL
Ingredients
Amounts
Caraway seeds, ground
Garlic powder
Red hot pepper, ground
Curry powder
1
1
¼
¼
¼
Tbsp.
tsp.
tsp.
tsp.
tsp.
Method
1. Lightly toast in a dry sauté pan over medium heat.
MAY 2013
88
PROVENÇAL SEASONING SALT
Ingredients
Amounts
Thyme, dried
Rosemary, dried
Cracked pepper
Sea salt
½
½
½
8
tsp.
tsp.
tsp.
Tbsp.
Method
MAY 2013
89
HIBISCUS TEA
Yield: 1 gallon
Ingredients
Amounts
Water
Dried hibiscus flowers
Honey
Ginger, optional
Orange, zest, optional
1
2
to
2
2
gal.
cups
taste
oz.
ea.
Method
1. Bring water to boil. Add the flowers and return to a boil. Reduce to a simmer and
cook 5 minutes. Remove from the heat and add the optional ginger and orange zest.
Allow to steep as it cools to room temperature. Stir in honey, strain, and refrigerate
until cold.
2. Serve chilled over ice.
Note: To boost the aroma of this beverage, include both the ginger, peeled and sliced,
and orange zest in wide strips to the hibiscus as it steeps. You may discover that this will
make the beverage more complex and satisfying and that you need less sweetener than
you might in a simpler drink.
You should be aware that when heavily extracted, concentrated, and full flavored, this
refresher will demand more sugar to taste balanced. You can explore “stretching” it with
either green or herbal teas to make it less intense.
This drink known a Sorrel in the Caribbean is often mixed with rum in cocktails, but it is
also a great mixer with various fruit juices and sparkling water. The distinctive flavor,
aroma, and compelling colors are all great reasons you should get to know this herb.
The dried flowers, labeled “sorrel” are obtainable in Mexican markets in the South and
Southwest and in West Indian markets.
Because of its acid quality, do not leave the drink standing in any receptacle with a
surface that is attackable by acid—i.e., poorly glazed earthenware, enamel, copper,
aluminum.
MAY 2013
90
WEDNESDAY
MAY 2013
91
BREAKFAST
NORPAC Grande Classics Malibu Blend Vegetable Frittata with Cheddar Cheese
Whole Wheat Cheddar Biscuit Breakfast Sandwich with Scrambled Eggs,
Turkey Bacon, and Sliced Avocado and Tasti-Lee Tomato
Potato and Red Pepper Hashbrowns
Cranberry Orange Sunrise Oatmeal with Toasted Peanuts
Peanut Granola Parfait with Cherries and Vanilla Yogurt
Corn and Oat Muffin
Banana Bread
Whole Grain Bread from Flowers
Peanut, Pineapple and Banana, and Golden Raisin-Apple Butters
Orange Marmalade, Blackberry Jam, Strawberry Preserves, and
Apricot Jam & Preserves
Fresh Fruit
Individual Chobani Yogurts
Strawberry and Banana Smoothie
Pineapple and Mango Smoothie
Sponsored by NORPAC Foods
MAY 2013
92
NORPAC VEGETABLE FRITTATA
Yield: 8 portions
Ingredients
Amounts
NORPAC Grande Classics
4 cups
Malibu Blend
Basil leaves, fresh
16 ea.
Eggs, large
10 ea.
Kosher salt
1 Tbsp.
Fresh ground black pepper
1 tsp.
Parmiagiano-Reggiano cheese
1½ cups
Extra virgin olive oil
¼ cup
Thyme leaves, chopped
1 tsp.
Red pepper flakes
½ tsp.
Scallions, white part only, thinly sliced 18 ea.
Shallots, peeled and thinly sliced
2 ea.
Cheddar Cheese, shredded
¾ lb.
Tomatoes, sliced
3 ea.
Method
1. Preheat the oven to 400°F.
2. Stack 8 of the basil leaves, roll lengthwise and cut crosswise into thin strips, and set
aside.
3. Whisk the eggs, ½ teaspoon of kosher salt, ½ teaspoon of ground peppercorns, and 1
cup of Parmesan cheese together in a large bowl and set aside.
4. Heat the olive oil with thyme, pepper flakes, and remaining ½ teaspoon of ground
pepper in an oven-safe large skillet or paella pan over medium-high heat and cook,
stirring occasionally, until the thyme is fragrant and slightly fried. Add the scallions,
shallots, and cook one minute.
5. Add the Malibu blend vegetables and remaining salt, and cook, stirring occasionally,
until the vegetables are soft but still al dente, reduce heat and cook until completely
tender.
6. Increase the heat to medium-high and cook until most of the liquid is evaporated,
stirring often, for about 2 to 6 minutes.
7. Pour the eggs over the vegetables; reduce heat to low, and cook until you can see
that the eggs are setting on top of the vegetables, about 5 minutes. Sprinkle the
shredded cheese on top of the eggs and lay the basil leaves over the top of the
frittata; top with a tomato slice. Sprinkle the sliced basil and the remaining ½ cup of
Parmesan over the top of the frittata.
8. Bake until the top of the frittata is browned and puffy, 18 to 20 minutes. Remove it
from the oven. Slice and serve immediately.
MAY 2013
93
WHOLE WHEAT CHEDDAR BISCUITS
Yield: 96 portions
Ingredients
Amounts
Flour, whole wheat
Flour, all-purpose enriched
Baking powder
Sugar
Salt
Onion powder
Garlic powder
Cheddar Cheese, reduced fat, shredded
Milk, skim
Canola oil
12
4½
¾
½
4
2
2
1
2
2
cups
cups
cup
cup
tsp.
Tbsp.
Tbsp.
qt., plus 2 cups
qt., plus 2 cups
cups
For sandwiches
Eggs, scrambled, optional
Turkey Bacon
Avocados, sliced, optional
Tasti-Lee Tomatoes, sliced
Method
2. Combine flours, baking powder, sugar, salt, onion powder and garlic powder in a
bowl and stir with a whisk to blend evenly.
3. Add the cheddar cheese to the dry ingredients and toss to distribute evenly.
4. Add the milk and canola oil to the flour-cheese mixture and mix just until evenly
moistened.
5. Using a #16 scoop, portion the biscuits onto prepared baking sheets.
6. Bake until gold brown on the bottom and baked through, 20-22 minutes. Cool on a
rack before serving.
7. To prepare sandwiches with biscuits, use scrambled eggs, turkey bacon, and sliced
avocados and tomatoes.
MAY 2013
94
CRANBERRY ORANGE SUNRISE OATMEAL
WITH TOASTED NUTS
Yield: approximately 17 cups
Ingredients
Amounts
Indian Harvest Sunrise Blend
Kosher Salt
Soy milk
Honey
Cranberries, dried
Orange zest
Peanuts, toasted, for garnish
1½
1
1
1/3
1½
1
1
lb.
tsp.
quart
cup
cups
tsp.
cup
Method
1. Bring 1½ quarts of water to a boil with 1 teaspoon kosher salt.
2. Stir in Sunrise Blend with Quinoa Flakes.
3. Remove from heat and let rest covered for 20 minutes.
4. Stir in soy milk, honey, cranberries and orange zest. Mix well and adjust sweetness
to taste. Add blueberries and garnish with toasted peanuts before serving.
Serving Suggestions: Serve with extra soy or skim milk and brown sugar or honey if
desired for those who prefer it a bit sweeter.
MAY 2013
95
PEANUT GRANOLA
Yield: 16 portions
Ingredients
Amounts
Whole-grain flakes, mixed, organic
3 cups
(oats, kamut, barley, and wheat)
Flaxseed
1 cup
Peanuts, toasted
1 cup
Unsalted butter, cold, cut into 6 pieces
2 Tbsp.
All-purpose flour
½ cup
Sugar
2 Tbsp.
Salt
1 pinch
Pure maple syrup
1/3 cup
Vanilla extract, pure
1 tsp.
Almond extract, pure
½ tsp.
Raisins
½ cup
Fruit, optional
Yogurt, vanilla, optional
Method
1. Preheat the oven to 350°F. Combine the whole-grain flakes, flaxseed, with the
peanuts on a large rimmed baking sheet. Spread in an even layer and toast for about
10 minutes, stirring once, until light golden. Transfer the grain mixture to a large
bowl. Leave the oven on. Coat the warm baking sheet with 1 teaspoon of butter.
2. In a mini processor, combine the remaining 1 tablespoon plus 2 teaspoons of butter
with the flour, sugar, and salt and pulse until mixture resembles coarse crumbs. Or,
pinch ingredients together with your fingers. Add the crumbs to the grain mixture
and toss. In a small pitcher, combine the maple syrup with the vanilla and almond
extracts. Pour over the grain mixture and stir until grains are evenly moistened.
3. Spread the granola on the buttered baking sheet in an even layer and toast for 12 to
14 minutes, stirring once, until golden and dry longer, add raisins at last 15 minutes
and then let cool completely, then serve.
4. Serve with cherries or other fruit and vanilla yogurt, if desired.
MAY 2013
96
CORN AND OAT BREAD (OR MUFFIN)
Yield: 1,263 grams
Ingredients
Amounts
Rolled oats
Boiling water
Corn meal (fine)
White whole-wheat flour
All-purpose flour
Buckwheat flour
Soda
Baking powder
Salt
Butter
Brown sugar
Honey
Eggs
Buttermilk
Olive oil
Dried fruits
100
125
125
90
100
35
2
5
11
50
60
75
225
260
75
130
g
g
g
g
g
g
g
g
g
g
g
g
g
g
g
g
Method
1. Heat oven to 350°F (325°F with convection).
2. Pour boiling water over the oats. Allow this to cool.
3. Assemble all dry ingredients.
4. Beat the butter in an electric mixer until it is light and plyable.
5. Add the sugar and beat.
6. Combine the honey, olive oil, and eggs and add alternating with the dry ingredients
and the buttermilk. Mix lightly
7. Add the dried fruits and nuts if used. Combine, don’t mix much.
8. Pour into a prepared pan and bake until well set and a straw used to test comes out
clean.
Source: Mark Furstenberg, as presented at the 2013 Healthy Flavors, Healthy Kids conference.
MAY 2013
97
BANANA BREAD
Yield: 169 portions, 4 ounces each
Ingredients
Amounts
Ultragrain whole wheat flour
Occident flour, unbleached
Sugar, granulated
Banana purée
Baking soda
Baking powder
Salt, table
Water
Eggs, liquid frozen 6/5 lb. surplus
Canola oil, salad or cooking
Milk, dry, nonfat, instant
6
5
9.75
8
3
3
.75
3
4
3
4
lb.
lb.
lb.
lb.
oz.
oz.
oz.
lb.
lb.
lb.
oz.
Method
1. Preheat oven to 350°F. Lightly grease baking pan.
2. In a large bowl, combine dry ingredients: Ultragrain flour, Occident flour, baking
powder, baking soda, dry nonfat milk, and salt. Set aside.
3. In another large bowl, beat together sugar, water, and oil. Stir in liquid eggs and
banana purée until well-blended.
4. Stir banana mixture into flour mixture; stir just until to moisten. Pour batter into
prepared baking pan.
5. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of
banana bread comes out clean. Let banana bread cool in pan for 10 to 15 minutes.
6. Cut into 4-ounce portion size and serve.
Source: Los Angeles Unified School District,
MAY 2013
98
PINEAPPLE AND BANANA BUTTER
CAJETA DE PIÑA Y PLATANO
Yield: 6 portions
Ingredients
Amounts
Brown sugar
Water
Cinnamon stick, 3” piece
1¼ cups
4 cups
1 ea.
Pineapple, 3½-4 lb., peeled, diced
Bananas, peeled, diced
Cinnamon stick, 3” pieces
Lime, juice and zest of
California quark or fromage blanc
1
1½
2
½
as
ea.
lb.
ea.
ea.
needed
Method
1. Preheat oven to 325°F.
2. Bring the sugar, water, and cinnamon stick to a boil and cook until reduced by half.
This should take about 10 minutes. Discard the cinnamon stick.
3. Purée the fruit with the syrup from step one in a blender or food processor. Pour this
mixture into a shallow non-reactive pot or baking dish along with the cinnamon,
lime zest, and lime juice. Set the dish in the oven and cook for about 2 hours (see
note below).
4. It is necessary to stir the mixture periodically to prevent sticking and scorching. This
is especially true towards the end of cooking.
5. The cajeta is done when it resembles fruit butter. It should be thick and a deep, rich,
russet/mahogany color. Allow this mixture to cool and adjust the flavor with fresh
lime juice or sugar in necessary. The consistency should be thick but not pasty, if
needed you can thin with a little water or thicken with additional cooking.
6. Serve the cajeta atop quark or fromage blanc garnished with shards of cinnamon
stick and chopped, toasted nuts—pistachios look and taste very nice.
7. Store any unused cajeta in the refrigerator well covered. It should keep for about two
weeks.
Note: Cooking time will vary depending on the depth of the mixture in the baking dish.
The deeper it is, the longer it will take to cook and thicken. Your best indicator of
doneness is to evaluate the consistency and flavor. This fruit butter makes a nice
addition to a breakfast/brunch table in place of jam, jelly and marmalade.
MAY 2013
99
GOLDEN RAISIN-APPLE BUTTER
Yield: 1 quart
Ingredients
Amounts
Fuji apples, washed, cored, and sliced
Granny Smith apples
Ground cinnamon
Cloves, ground
Allspice
Sugar
Golden raisins, plumped
8
2
1
1
to
2
1
lb.
lb.
tbsp.
tsp.
taste
cups
pt.
Method
1. Fill a stainless steel pot with 1 inch of water. Add the sliced apples.
2. Bring to a simmer and cook until soft. Place in a food mill and purée.
3. Pour the mixture into a slow cooker. Add plumped raisin and spices.
4. Cook on low half covered for 6 to 12 hours based on the desired consistency.
MAY 2013
100
STRAWBERRY AND BANANA SMOOTHIE
Yield: 17 portions, ½ cup portions
Ingredients
Amounts
Strawberries, whole, frozen
French vanilla yogurt, nonfat, frozen
Orange juice, 100%
Banana, medium, fresh, sliced
1¾
2
3
1
cups
cups
cups
¾
cup
Method
1. Place all the ingredients in a blender. Process until smooth.
2. Pour blended smoothie mixture into serving cups and place lids on top.
Source: Chartwell School Dining Services,
MAY 2013
101
PINEAPPLE & MANGO SMOOTHIE
Yield: 17 portions, ½ cup portions
Ingredients
Amounts
Mango pieces, frozen
Pineapple chunks, frozen
Vanilla yogurt, non-fat, frozen
Pineapple juice
Ice cubes
1¾
1¾
2
2
1
cups
cups
cups
cups
cup
Method
1. Place all the ingredients in a blender. Process until smooth.
2. Pour blended smoothie mixture into serving cups and place lids on top.
MAY 2013
102
MORNING DEMONSTRATIONS
MAY 2013
103
CORN BREAD
Yield: 12 portions
Ingredients
Amounts
All-purpose flour
Cornmeal
Sugar
Nutmeg
Baking powder
Baking soda
Salt
Buttermilk
Butter
Olive oil
Eggs
Corn kernels, optional
60
85
60
2
10
2
3
130
40
45
110
284
g
g
g
g
g
g
g
g
g
g
g
g
Method
2. Measure and combine dry ingredients.
3. Beat butter in a mixer until it is soft and creamy. Add olive oil and continue beating.
Add eggs one at a time until well mixed in.
4. Add dry ingredients alternating with the buttermilk. Do not over mix.
5. Add the corn if wished.
6. Pour the batter into a prepared baking pan.
7. Bake until the cornmeal is well set and the top is browned.
8. Let the bread cool in its pan and then turn onto a rack.
Nutrition Information (per portion/serving, with optional corn kernels)
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104
CORN BREAD
Presented by Chef Mark Furstenberg at the 2013 Healthy Flavors, Healthy Kids National Leadership Summit
Ingredients
12 Servings
50 Servings
Directions
All-purpose flour
60 g
250 g
Cornmeal
Sugar
Nutmeg
Baking powder
Baking soda
Salt
Buttermilk
85 g
60 g
2g
10 g
2g
3g
130 g
354 g
250 g
8g
42 g
8g
12.5 g
542 g
1.
2.
Preheat oven to 350°F.
Measure and combine dry ingredients.
3.
Beat butter in a mixer until it is soft and creamy. Add olive oil
and continue beating. Add eggs one at a time until well
mixed in.
Add dry ingredients alternating with the buttermilk. Do not
over mix.
4.
Butter
Olive oil
Eggs
Corn kernels (optional)
40 g
45 g
110 g
284 g
167 g
188 g
460 g
1184 g
5.
6.
7.
8.
Add the corn if wished.
Pour the batter into a prepared baking pan.
Bake until the cornmeal is well set and the top is browned.
Let the bread cool in its pan and then turn onto a rack.
Nutrition Information (per portion/serving, with optional corn kernels)
MAY 2013
105
Yield: about 20 (2 ounce) muffins
Ingredients
Amounts
Rolled oats
Boiling water
Corn meal (fine)
All-purpose flour
Buckwheat flour
Soda
Baking powder
Salt
Butter
Brown sugar
Honey
Eggs
Buttermilk
Olive oil
Dried fruits
Slivered almonds, optional
100
125
125
90
100
35
2
5
11
50
60
75
225
260
75
130
125
g
g
g
g
g
g
g
g
g
g
g
g
g
g
g
g
g
Method
1. Heat oven to 350°F (325°F with convection).
2. Pour boiling water over the oats. Allow this to cool.
3. Assemble all dry ingredients.
4. Beat the butter in an electric mixer until it is light and plyable.
5. Add the sugar and beat.
6. Combine the honey, olive oil, and eggs and add alternating with the dry ingredients
and the buttermilk. Mix lightly
7. Add the dried fruits and nuts if used. Combine, don’t mix much.
8. Pour into a prepared pan and bake until well set and a straw used to test comes out
clean.
Nutrition Information (per muffin)
MAY 2013
106
Presented by Chef Mark Furstenberg at the 2013 Healthy Flavors, Healthy Kids National Leadership Summit
Ingredients
20 Servings
50 Servings
Directions
Rolled oats
100 g
250 g
1.
2.
Heat oven to 350°F (325°F with convection).
Pour boiling water over the oats. Allow this to cool.
Boiling water
Corn meal (fine)
White whole-wheat
flour
All-purpose flour
Buckwheat flour
Baking soda
Baking powder
Salt
Butter
Brown sugar
Honey
125 g
125 g
90 g
313 g
313 g
225 g
3.
Assemble all dry ingredients.
100 g
35 g
2g
5g
11 g
50 g
60 g
75 g
250 g
88 g
5g
13 g
28 g
125 g
150 g
188 g
4.
5.
6.
Beat the butter in an electric mixer until it is light and plyable.
Add the sugar and beat.
Combine the honey, olive oil, and eggs and add alternating
with the dry ingredients and the buttermilk. Mix lightly
Eggs
Buttermilk
Olive oil
Dried fruits
225 g
260 g
75 g
130 g
563 g
650 g
188 g
325 g
7.
125 g
313 g
8.
Add the dried fruits and nuts if used. Combine, don’t mix
much.
Pour into a prepared pan and bake until well set and a straw
used to test comes out clean.
Slivered almonds
(optional)
MAY 2013
107
Nutrition Information (per muffin)
MAY 2013
108
BANANA BREAD
Yield: 169 portions (4 ounces each)
Ingredients
Amounts
White whole wheat flour
Occident flour, unbleached,
Sugar, granulated
Banana purée
Baking soda
Baking powder
Salt, table
Water
Eggs, liquid frozen 6/5 lb. surplus
Canola oil, salad or cooking
Milk, dry, nonfat, instant, with
6 lb.
5 lb.
9¾ lb.
8 lb.
3 oz.
3 oz.
¾ oz.
3 lb.
4 lb.
3 lb.
4 oz.
1½
14½
oz.
oz.
23¾ g
23¾ g
12¾ oz.
10 1/3 oz.
6 2/3 oz.
Method
1. Preheat oven to 350°F. Lightly grease baking pan.
2. In a large bowl, combine dry ingredients: Ultragrain flour, Occident flour, baking
powder, baking soda, dry nonfat milk, and salt. Set aside.
3. In another large bowl, beat together sugar, water, and oil. Stir in liquid eggs and
banana purée until well-blended.
4. Stir banana mixture into flour mixture; stir just until to moisten. Pour batter into
prepared baking pan.
5. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of
banana bread comes out clean. Let banana bread cool in pan for 10 to 15 minutes.
6. Cut into 4-ounce portion size and serve.
Trans fat: 0 g ⁄ Cholesterol: 70 mg ⁄ Sodium: 190 mg / Potassium: n/a
MAY 2013
109
BANANA BREAD
Presented by Chef David Binkle at the 2013 Healthy Flavors, Healthy Kids National Leadership Summit
Ingredients
169 Servings
Directions
Weight
White whole wheat flour
6 lb., 1½ oz.
1.
2.
Preheat oven to 350°F. Lightly grease baking pans.
In a large bowl, combine dry ingredients: Ultragrain flour, Occident flour,
baking powder, baking soda, dry nonfat milk, and salt. Set aside.
Occident flour unbleached
Granulated sugar
5 lb., 14½ oz.
9¾ lb.
3.
8 lb.
4.
In another large bowl, beat together sugar, water, and oil. Stir in liquid
eggs and banana purée until well-blended.
Stir banana mixture into flour mixture; stir just until to moisten. Pour
batter into prepared baking pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted
into center of banana bread comes out clean. Let banana bread cool in pan
for 10 to 15 minutes.
Cut into 4-ounce portion size and serve.
Banana purée
5.
6.
Baking soda
Baking powder
Table salt
Water
Eggs, liquid frozen
Soy oil
Nonfat dry milk
3 oz., 23¾ g
3 oz., 23¾ g
¾ oz.
3 lb., 12¾ oz.
4 lb., 10 & 1/3 oz.
3 lb., 6 & 2/3 oz.
4 oz.
MAY 2013
110
FRUIT AND OATMEAL BAR
Yield: 45 servings
Ingredients
Amounts
Canola oil, plus extra for brushing pan
Quick oats
Seeds, mixed (sesame, sunflower,
and pumpkin)
Honey
Dark brown sugar
Maple syrup
Salt, table
Fruit, mixed (raisins cherries,
apricots, papaya,
pineapple, and cranberries)
Cardamom
6 Tbsp.
2 cup
½ cup
½
1/3
1/3
1/8
1½
cup
cup
cup
tsp.
cups
1 tsp.
Method
1. Heat oven to 350°F. Line a 9-inch-square baking pan with parchment paper or foil,
letting a few inches hang over the side of the pan. Brush with oil.
2. Spread oats and seeds on another baking pan and toast in oven just until golden and
fragrant, 6 to 8 minutes, shaking pan once.
3. In a saucepan, combine oil, honey, brown sugar, maple syrup, and salt. Stir over
medium heat until smooth and hot. In a mixing bowl, toss together toasted oats and
seeds, dried fruit, and cardamom. Pour hot sugar mixture over and stir until well
combined.
4. While mixture is warm, transfer to prepared pan, pressing into pan evenly with an
offset spatula.
5. Bake until brown, 25 to 30 minutes. Transfer pan to a rack and let cool completely.
Using the overhanging foil or paper, lift out of pan and place on a work surface. Cut
into bars, about 1½-inches by 3-inches.
MAY 2013
111
Presented by Chef David Binkle at the 2013 Healthy Flavors, Healthy Kids National Leadership Summit
Ingredients
45 Servings
Directions
Measure
Canola oil
6 Tbsp.
1.
Heat oven to 350°F. Line a 9-inch-square baking pan with parchment
paper or foil, letting a few inches hang over the side of the pan. Brush
with oil.
Quick oats
Mixed seeds (sesame, sunflower)
2 cups
½ cup
2.
Honey
½ cup
3.
Spread oats and seeds on another baking pan and toast in oven just until
golden and fragrant, 6 to 8 minutes, shaking pan once.
In a saucepan, combine oil, honey, brown sugar, maple syrup, and salt.
Stir over medium heat until smooth and hot. In a mixing bowl, toss
together toasted oats and seeds, dried fruit, and cardamom. Pour hot
sugar mixture over and stir until well combined.
Dark brown sugar
Maple syrup
Table salt
Mixed dried fruit (prune, apricot)
Ground cardamom
1/3 cup
1/3 cup
1/8 tsp.
1½ cups
1 tsp.
4.
5.
While mixture is warm, transfer to prepared pan, pressing into pan
evenly with an offset spatula.
Bake until brown, 25 to 30 minutes. Transfer pan to a rack and let cool
completely. Using the overhanging foil or paper, lift out of pan and place
on a work surface. Cut into bars, about 1½-inches by 3-inches.
MAY 2013
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MORNING BREAK
Fruit and Oatmeal Bar
Peanut Snack Packs
Gimmway Carrot Snack Packs
Assorted Manns “On the Go” Snack Packs
AdvancePierre Foods Whole Grain Graham Snacker
Bejo Seeds Kohlrabi Snack Packs
MAY 2013
113
Yield: 45 servings
Ingredients
Amounts
Canola oil, plus extra for brushing pan
Quick oats
Seeds, mixed (sesame, sunflower,
and pumpkin)
Honey
Dark brown sugar
Maple syrup
Salt, table
Fruit, mixed (raisins cherries,
apricots, papaya,
pineapple, and cranberries)
Cardamom
6 Tbsp.
2 cup
½ cup
½
1/3
1/3
1/8
1½
cup
cup
cup
tsp.
cups
1 tsp.
Method
1. Heat oven to 350°F. Line a 9-inch-square baking pan with parchment paper or foil,
letting a few inches hang over the side of the pan. Brush with oil.
2. Spread oats and seeds on another baking pan and toast in oven just until golden and
fragrant, 6 to 8 minutes, shaking pan once.
3. In a saucepan, combine oil, honey, brown sugar, maple syrup, and salt. Stir over
medium heat until smooth and hot. In a mixing bowl, toss together toasted oats and
seeds, dried fruit, and cardamom. Pour hot sugar mixture over and stir until well
combined.
4. While mixture is warm, transfer to prepared pan, pressing into pan evenly with an
offset spatula.
5. Bake until brown, 25 to 30 minutes. Transfer pan to a rack and let cool completely.
Using the overhanging foil or paper, lift out of pan and place on a work surface. Cut
into bars, about 1½-inches by 3-inches.
MAY 2013
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LATE MORNING DEMONSTRATIONS
MAY 2013
115
CRUNCHY PARMESAN BAKED POLLOCK FILLET
Yield: 6 portions*
Ingredients
Amounts
Panko crumbs
Parmesan cheese
Pollock fillets (6 fillets, 3 oz. each)
Salt
Olive oil spray
1½
½
18
1/3
as
cups
cup
oz.
tsp.
needed
Method
1. Lightly toast panko crumbs in a dry pan or sheet pan in a 325°F oven for 4 to 7
minutes. Allow to cool for 10 minutes and mix with parmesan cheese. Season fillet
with salt, spray with olive oil, and coat with toasted crumb/parmesan mixture.
2. Place on a sheet pan with a rack. Lightly spray with olive oil and bake in a 325°F
oven for 5 to 8 minutes or until fish is done.
* One portion/serving provides 3 oz. equivalent meat/meat alternative
MAY 2013
116
CRUNCHY PARMESAN BAKED POLLOCK FILLET
Ingredients
6 Servings
50 Servings
Directions
Panko crumbs
1½ cups
8 1/3 cups
Parmesan cheese,
grated
Pollock fillets, cut in 2
ounce portions
Salt
Olive oil spray
½ cup
2¾ cups
18 oz.
100 oz.
1/3 tsp.
As needed
1¾ tsp.
As needed
1.
Lightly toast panko crumbs in a dry pan or sheet pan in a
325°F oven for 4 to 7 minutes. Allow to cool for 10 minutes
and mix with parmesan cheese. Season fillet with salt, spray
with olive oil, and coat with toasted crumb/parmesan
mixture.
2.
Place on a sheet pan with a rack. Lightly spray with olive oil
and bake in a 325°F oven for 5 to 8 minutes or until fish is
done.
Serving Notes:
One serving provides 3 oz. equivalents meat/meat alternate
Saturated fat: 1 g ⁄ Polyunsaturated fat: 0.5 g ⁄ Monounsaturated fat: 0.5 g
MAY 2013
117
POLLOCK TACO
Yield: 6 tacos*
Ingredients
Amounts
Salt
Smoked paprika
Cumin, ground
Pollock fillets
Corn tortillas, 4”
Romaine lettuce, shredded
Salsa, mild
Guacamole
Sour cream
Cilantro sprigs, fresh
1
½
½
18
6
6
6
6
3
6
Tbsp.
tsp.
tsp.
oz.
ea.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
ea.
Method
1. Combine the salt, smoked paprika, and cumin. Season the pollock with the salt
seasoning, and bake in a 325°F oven for 5 to 8 minutes. Coarsely shred fish.
2. Warm tortillas in a steamer, top with romaine, fish, salsa, guacamole, sour cream,
and cilantro.
Nutrition Information (per taco, based on 1 tsp. salt since not all seasoned
salt needed)
* One taco provides 3 oz. equivalent meat/meat alternative and ½ oz. grain
MAY 2013
118
POLLOCK TACO
Ingredients
6 tacos
50 Servings
Directions
Salt
1 Tbsp.
8 Tbsp.,
1 tsp.
Smoked paprika
Ground cumin
Pollock fillets
Corn tortillas, 4”
½ tsp.
½ tsp.
4¼ tsp.
4¼ tsp.
18 oz.
1.
Combine the salt, smoked paprika, and cumin. Season the
pollock with the salt seasoning, and bake in a 325°F oven for
5 to 8 minutes. Coarsely shred fish.
2.
Warm tortillas in a steamer, top with romaine, fish, salsa,
guacamole, sour cream, and cilantro.
9 lb., 6 oz.
6 each
50 each
Romaine lettuce,
shredded
Salsa, mild
Guacamole
Sour cream
6 Tbsp.
3¼ cups
6 Tbsp.
6 Tbsp.
3 Tbsp.
Cilantro sprigs, fresh
6 sprigs
3¼ cups
3¼ cups
1½ cups,
2 Tbsp.
50 sprigs
Serving Notes:
One taco provides 3 oz. equivalent meat/meat alternative and ½ oz. grain
Nutrition Information (per taco, based on 1 tsp. salt for 6 tacos, as not all seasoned salt is needed)
MAY 2013
119
ITALIAN BAKED POLLOCK FILLET
Yield: 6 portions*
Ingredients
Amounts
Panko crumbs
Parmesan cheese
Parsley, fresh, chopped
Pollock fillets (6 fillets, 3 oz. each)
Salt
Tomato sauce
Olive oil spray
½
1
1
18
1/3
1½
as
cup
Tbsp.
Tbsp.
oz.
tsp.
cups
needed
Method
1. Lightly toast panko crumbs in a dry pan or sheet pan in a 325°F oven for 4 to 7
minutes. Allow to cool for 10 minutes and mix with parmesan cheese and parsley.
Season the pollock fillets with salt and top with the crumb mixture. Heat the tomato
sauce, place into a hotel pan, and add the fish fillets.
2. Bake in a 325°F oven for 5 to 8 minutes.
Source: Ron DeSantis, Yale Dining, as presented at 2013 Healthy Flavors, Healthy Kids conference.
Published with permission of the author. All rights reserved
* One portion provides 3 oz. equivalent meat/meat alternative
MAY 2013
120
ITALIAN BAKED POLLOCK FILLET
Ingredients
6 Servings
50 Servings
Directions
Panko crumbs
½ cup
2¾ cup
Parmesan cheese
Parsley, fresh, chopped
Pollock fillets
1 Tbsp.
1 Tbsp.
18 oz.
5½ Tbsp.
5½ Tbsp.
6½ lb.
Salt
Tomato sauce
12 oz.
Olive oil spray
1/3 tsp.
1½ cup
67 oz.
As needed
1 ¾ tsp.
8½ cup
1.
Lightly toast panko crumbs in a dry pan or sheet pan in a
325°F oven for 4 to 7 minutes. Allow to cool for 10 minutes
and mix with Parmesan cheese and parsley.
2. Season pollock fillets with salt and top with the crumb
mixture.
3. Heat the tomato sauce, place into a hotel pan and add the fish
fillets. Bake in a 325°F oven for 5 to 8 minutes.
As needed
Serving Notes:
One serving provides 3 oz. equivalents meat/meat alternate
MAY 2013
121
MARINARA SAUCE
Yield: 264 (1/2 cup) portions*
Ingredients
Amounts
Green bell peppers, chopped
Onions, red, jumbo, chopped
Canola oil
4 cups
4 cups
2 cups
Garlic, granulated
Basil, dried
Thyme, dried
¼ cup
¼ cup
¼ cup
Salt
Ground black pepper
½ cup
½ cup
Spaghetti sauce, #10 can
Tomatoes, diced in juice, #10 can
Worcestershire sauce
Rolls, leftover, bread crumbs
4
8
1
2
ea.
ea.
cup
cups
Method
1. Sauté green bell peppers and onions in oil for 5 minutes on medium heat.
2. Add all seasonings except salt and pepper.
3. Add the spaghetti sauce and diced, canned tomatoes; bring to a boil.
4. Add the Worcestershire sauce. Bring to a simmer.
5. Add the bread crumbs, salt, pepper, and bring to a simmer. Simmer for at least 2
hours.
6. Makes large batches and freeze. This should always be made a day ahead.
Source: Adam Simmons, Fayetteville School District, as presented at
the 2013 Healthy Flavors, Healthy Kids conference.
* One half-cup portion provides ½ cup vegetable
MAY 2013
122
MARINARA SAUCE
Presented by Chef Adam Simmons at the 2013 Healthy Flavors, Healthy Kids National Leadership Summit
Ingredients
264 (½ cup) Servings
Weight
Measure
Green bell peppers
596 g
4 cups
Red onions, jumbo
Vegetable oil
Garlic powder
Dried basil
Dried thyme
Ground oregano
Spaghetti sauce,
canned
Tomatoes, canned,
diced in juice
Leftover rolls
640 g
436 g
38.8 g
19.2 g
12 g
12 g
12020 g
4 cups
2 cups
¼ cup
¼ cup
¼ cup
¼ cup
4 #10 cans
23133 g
8 #10 cans
288 g
340 g
1 cup
2 cups
Table salt
Ground black pepper
146 g
56.8 g
½ cup
½ cup
Directions
1.
Sauté green bell peppers and onions in oil for 5 minutes on
medium heat.
2.
Add all seasonings except salt and pepper.
3.
Add the spaghetti sauce and diced, canned tomatoes; bring to
a boil.
4.
5.
Add the Worcestershire sauce. Bring to a simmer.
Add the bread crumbs, salt, pepper, and bring to a simmer.
Simmer for at least 2 hours.
Recipe Notes:
Make large batches and freeze. This should always be made a day ahead.
Serving Notes:
One half-cup serving provides ½ cup of vegetable
MAY 2013
123
MAY 2013
124
LASAGNA WITH GROUND BEEF
Yield: 100 portions*
Ingredients
Amounts
Beef, ground
Onions, yellow, jumbo, chopped
Garlic powder
Ground white pepper
Parsley, dried
Tomatoes, diced in juice, #10 can
Tomato paste, #10 can
Water
Basil, dried
Oregano, ground
Marjoram, dried
Thyme, dried
Whole grain lasagna,
ripple edge, 10”
Cheddar cheese, shredded
Mozzarella cheese, shredded
6 lb.
6
¼
2
½
1 1/3
½
1½
6
6
6
2
5 lb.
8 oz.
lb.
cup
tsp.
cup
ea.
ea.
gal.
Tbsp.
Tbsp.
Tbsp.
tsp.
.8 oz.
3 lb. 2 oz.
4 lb. 12 oz.
Method
1. Brown ground beef. Rinse and drain. Add onions and garlic powder. Cook for 5
minutes.
2. Add pepper, parsley, tomatoes, tomato paste, water, and seasonings. Heat to boiling,
uncovered. Remove from heat.
3. If you are having a problem getting the lasagna noodles tender, precook them for 3
minutes.
4. For assembly: First layer, 1 quart, plus ½ cup of sauce. Second layer, 10 uncooked
noodles lengthwise. Third layer, 1 quart, plus ½ cup of sauce. Fourth layer, 6½
ounces of cheddar cheese (1½ cups, plus 2 tablespoons) and 9 ounces of mozzarella
cheese (2¼ cups).
5. Tightly cover pans. Bake in conventional oven for 350°F for 1¼ to 1½ hours or in a
convection oven at 325°F for 45 minutes.
6. Remove from oven, uncover, and let stand for 15 minutes before serving. Cut each
pan 5 by 5 (25 pieces per pan).
7. Hold for hot service at 135°F or higher.
* One portion provides 2 oz. grain, ¼ cup vegetable, 2 oz. meat/meat alternate
MAY 2013
125
LASAGNA WITH GROUND BEEF
Ingredients
100 Servings
Directions
Weight
Measure
Ground beef
2948.4 g
6 lb., 8 oz.
1.
Brown ground beef. Rinse and drain. Add onions and garlic
powder. Cook for 5 minutes.
Yellow onions, jumbo
Garlic powder
Ground white pepper
2721.6 g
38.8 g
4.7 g
6 lb.
¼ cup
2 tsp.
2.
Add pepper, parsley, tomatoes, tomato paste, water, and
seasonings. Heat to boiling, uncovered. Remove from heat.
Tomatoes, canned,
diced in juice
Tomato paste
Water
Dried basil
Ground oregano
Dried marjoram
Dried thyme
Whole grain lasagna,
ripple edge, 10”
Cheddar cheese,
shredded
3857.5 g
1 1/3 #10 cans
1573.4 g
5688 g
28.8 g
18 g
3.4 g
2g
2494.8 g
½ #10 can
1 ½ gal.
6 Tbsp.
6 Tbsp.
2 Tbsp.
2 tsp.
5 lb., 8 oz.
3.
1417.5 g
3 lb., 2 oz.
4.
If you are having a problem getting the lasagna noodles
tender, precook them for 3 minutes.
For assembly: First layer, 1 quart, plus ½ cup of sauce. Second
layer, 10 uncooked noodles lengthwise. Third layer, 1 quart,
plus ½ cup of sauce. Fourth layer, 6½ ounces of cheddar
cheese (1½ cups, plus 2 tablespoons) and 9 ounces of
mozzarella cheese (2¼ cups).
Tightly cover pans. Bake in conventional oven for 350°F for
1¼ to 1½ hours or in a convection oven at 325°F for 45
minutes.
Remove from oven, uncover, and let stand for 15 minutes
before serving. Cut each pan 5 by 5 (25 pieces per pan). Hold
5.
6.
MAY 2013
126
for hot service at 135°F or higher.
Mozzarella cheese,
shredded
2154.6 g
4 lb., 12 oz.
Serving Notes:
One serving provides 2 oz. grain, ¼ cup vegetable, 2 oz. meat/meat alternate
MAY 2013
127
ROASTED VEGETABLES AND PASTA IN CREAM SAUCE
Yield: 40 portions*
Ingredients
Amounts
Summer squash, sliced
Zucchini, sliced
Onions, red, chopped
Eggplant, cubed
Garlic cloves, minced
4
4
4
4
1
cups
cups
cups
cups
cup
Canola oil
Kosher salt
Ground white pepper
Italian seasoning
½
2
1
4
cup
Tbsp.
Tbsp.
Tbsp.
Whole wheat flour
Vegetable oil
Milk, 1%
Mozzarella cheese, lite, shredded
Parmesan cheese, grated
Great Northern beans, drained, #10 can
Whole grain spaghetti, cooked, no salt
Fresh basil, chopped
2
2
1
1
4
4
1
4
1
cups
cups
cup
qt.
lb.
L
ea.
lb.
cup
Method
2. Cut the squash and zucchini on the bias ¼-inch thick. Peel and cube the eggplant.
Cut the red onion into strips.
3. Place all the vegetables in a large bowl, add the oil, garlic, Italian seasoning, and
white pepper and coat. Place these on as many full sheet pans as needed, making
sure to leave plenty of space between them.
4. Roast in the oven for 30 minutes or until they start browning. Once they are done,
pull them out of the oven and let them cool.
5. For the sauce: In a tilt skillet or large saucepan, add the oil and flour and cook
together for 3 to 5 minutes. Add the garlic and continue cooking for one more
minute.
6. Slowly add the milk, making sure to whisk as you go to prevent lumps. Once this is
done, cook on low heat until the milk starts to thicken. It should be thick enough to
coat the back of a spoon or nappe.
7. Slowly add the cheese, mozzarella first then the parmesan.
8. Purée the cooked beans until smooth and add them to the sauce. You may need to
add milk or water to adjust the consistency, if it is too thick.
9. Have the cooked pasta ready to reheat.
10. Add the roasted vegetables to the cream sauce and reserve.
MAY 2013
128
11. You can either combine the pasta and the sauce or serve the sauce over the pasta.
Right before service, add the fresh basil to the cream sauce.
* One portion provides 1 cup vegetable, 1 oz. grain, 2 oz. meat/meat alternate
MAY 2013
129
ROASTED VEGETABLES AND PASTA IN CREAM SAUCE
Ingredients
40 Servings
50 Servings
Directions
4 cups
5 cups
Zucchini, sliced
Eggplant, cubed
Canola oil
4 cups
4 cups
4 cups
1 cup
½ cup
5 cups
5 cups
5 cups
1¼ cups
2/3 cups
1.
2.
Preheat the oven to 425°F.
Cut the squash and zucchini on the bias ¼-inch thick. Peel
and cube the eggplant. Cut the red onion into strips.
3.
Place all the vegetables in a large bowl, add the oil, garlic,
Italian seasoning, and white pepper and coat. Place these on
as many full sheet pans as needed, making sure to leave
plenty of space between them.
Roast in the oven for 30 minutes or until they start browning.
Once they are done, pull them out of the oven and let them
cool.
4.
Kosher salt
2 Tbsp.
Ground white pepper
Italian seasoning
Whole wheat flour
Vegetable oil
Milk, 1%
MAY 2013
1 Tbsp.
4 Tbsp.
2 cups
2 Tbsp.,
1½ tsp.
1¼ Tbsp.
5 Tbsp.
2½ cups
5.
For the sauce: In a tilt skillet or large saucepan, add the oil and
flour and cook together for 3 to 5 minutes. Add the garlic and
continue cooking for one more minute.
2 cups
1 cup
4 cups
2½ cups
1¼ cups
4 cups
6.
Slowly add the milk, making sure to whisk as you go to
prevent lumps. Once this is done, cook on low heat until the
milk starts to thicken. It should be thick enough to coat the
130
Mozzarella cheese, lite,
shredded
Parmesan cheese,
grated
Great Northern beans,
drained, #10 can
4 lb.
Whole grain spaghetti,
cooked, no salt
4 lb.
5 lb.
7.
4 liter
5 liter
1 #10 can
1 ¼ #10 can
5 lb.
1 cup
1 ¼ cups
back of a spoon or nappe.
Slowly add the cheese, mozzarella first then the parmesan.
8.
Purée the cooked beans until smooth and add them to the
sauce. You may need to add milk or water to adjust the
consistency, if it is too thick.
11. You can either combine the pasta and the sauce or serve the
sauce over the pasta. Right before service, add the fresh basil
to the cream sauce.
Serving Notes:
One serving provides 1 cup vegetable, 1 oz. grain, 2 oz. meat/meat alternate
MAY 2013
131
SPAGHETTI SAUCE WITH MUSHROOMS
Yield: 5 quarts sauce, 50 portions*
Ingredients
Amounts
Olive oil
Mushrooms, diced
Onions, diced
Red bell pepper, diced
Ground beef, cooked
Marinara sauce
Salt
Ground black pepper
Italian seasoning
Garlic, granulated
Water
Basil, chiffonade
Whole grain pasta, cooked, for serving
4
2
8
8
3
2
2
1
2
1
1
1
25
oz.
lb.
oz.
oz.
lb., 8 oz.
qt., 16 oz.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
qt.
cup
cup (3 lb., 2 oz. dry)
Method
1. Sauté mushrooms, peppers, and onions in oil until nicely browned and liquid is
gone.
2. Add cooked ground beef and heat until temperature reaches 160°F.
3. Add marinara sauce.
4. Add garlic, salt, Italian seasoning, water, and pepper.
5. Cook until mixture reaches 165°F.
6. Hold for service at 135°F or above.
7. Garnish with fresh basil.
8. Serve over whole grain pasta.
Source: Brad Trudeau, Dallas ISD Food and Child Nutrition Services,
* One portion provides 1 oz. grain, 1 oz. meat/meat alternate, ¼ cup vegetable
MAY 2013
132
Presented by Chef Brad Trudeau at the 2013 Healthy Flavors, Healthy Kids National Leadership Summit
Ingredients
50 Servings
Weight
Measure
Olive oil
Mushrooms, diced
Onions, diced
Ground beef, cooked
Directions
4 oz.
2 lb.
8 oz.
8 oz.
3 lb., 8 oz.
Marinara sauce
Salt
2 qt., 16 oz.
2 Tbsp.
Ground black pepper
Italian seasoning
Garlic, granulated
Water
Basil, chiffonade
Whole grain pasta,
cooked, for serving
1 Tbsp.
2 Tbsp.
1 Tbsp.
1 qt.
1 cup
25 cups
1.
Sauté mushrooms, peppers, and onions in oil until nicely
browned and liquid is gone.
2.
3.
4.
5.
6.
Add cooked ground beef and heat until temperature reaches
160°F.
Add marinara sauce.
Add garlic, salt, Italian seasoning, water, and pepper.
Cook until mixture reaches 165°F.
Hold for service at 135°F or above.
7.
Garnish with fresh basil. Serve over whole grain pasta.
Serving Notes:
One serving provides 1 oz. grain, 1 oz. meat/meat alternate, ¼ cup vegetable
MAY 2013
133
BEEF STROGANOFF
Yield: 5 quarts, 50 portions*
Ingredients
Amounts
Olive Oil
Mushrooms, fine dice
Beef ground, cooked
Onions, small dice
Flour
Beef base
Water
Ground black pepper
Garlic, granulated
Sour cream
Parsley, chopped
Brown rice or whole grain pasta,
cooked, for serving
4
3
3
8
8
2
1
½
1
1
1
25
oz.
lb.
lb., plus 8 oz.
oz.
oz.
oz.
qt.
Tbsp.
Tbsp.
qt.
cup
cup
Method
1. Sauté mushrooms and onions in oil until nicely browned and liquid is gone.
3. Sprinkle flour over top of mixture and cook 5 minutes.
4. Mix base and water and add to beef mixture.
5. Add garlic and pepper.
7. Remove from heat and stir in sour cream.
9. Garnish with chopped parsley.
10. Serve over brown rice or whole grain pasta.
* One portion provides 1 oz. grain, 1 oz. meat/meat alternate
7
MAY 2013
134
BEEF STROGANOFF
Presented by Chef Brad Trudeau at the 2013 Healthy Flavors, Healthy Kids National Leadership Summit
Ingredients
50 Servings
Weight
Directions
Measure
Olive oil
4 oz.
1.
Sauté mushrooms and onions in oil until nicely browned and
liquid is gone.
Mushrooms, fine dice
Onions, fine dice
Ground beef, cooked
3 lb.
8 oz.
3 lb., 8 oz.
2.
Flour
Beef base
Water
Ground black pepper
8 oz.
2 oz.
3.
4.
Add cooked ground beef and heat until temperature reaches
160°F.
Sprinkle flour over top of mixture and cook 5 minutes.
Mix base and water and add to beef mixture.
5.
6.
Add garlic and pepper.
Cook until mixture reaches 165°F.
7.
8.
9.
Remove from heat and stir in sour cream.
Hold for service at 135°F or above.
Garnish with chopped parsley.
10. Serve over brown rice or whole grain pasta.
1 qt.
1½ tsp.
Garlic, granulated
Sour cream
1 Tbsp.
1 qt.
Parsley, chopped
Brown rice or whole
grain pasta, cooked,
for serving
1 cup
25 cup
Serving Notes:
One serving provides 1 oz. grain, 1 oz. meat/meat alternate
MAY 2013
135
MAY 2013
136
BUFFET LUNCH
Baja Pizza with Santiago Refried Beans, Peppers, Salsa, and Cheese
on a Whole Wheat Pizza Crust
Basic American Santiago Black Bean and Vegetable Sopes with Shredded Bejo Seeds
Sweet Heart Cabbage and Jack Cheese
American Pride Whole Grain Stick Pollock Tacos with Sweet Heart Cabbage Slaw
and Pico de Gallo
Arcadian Harvest Salad with Green Beans, Carrots, and
Balsamic-Canola Oil Vinaigrette
Hot & Spicy Grilled Chicken Salad with Shredded Carrots, Cucumbers,
Cheese, and Buffalo-Ranch Dressing
Barilla Whole Grain Rotini with Mushroom and Meat Marinara
Schwan’s Minh Orange Chicken Stir Fry on Sweet Heart Cabbage
Ultragrain Penne Pasta with Roasted Vegetables in Cream Sauce
FOOD AND BEVERAGE STATION
Chicken Chili
Corn Bread
Citrus and Mint Agua Fresca
Presented in association with Basic American Foods
MAY 2013
137
BAJA PIZZA WITH CHARTWELLS CRUST
Yield: 80 portions
Ingredients
Amounts
Santiago® Seasoned
1 pkg.
Vegetarian Refried Beans, prepared
Par-baked Chartwells pizza crusts, 12” 10 ea.
Salsa, thick
5 cups
Yellow bell pepper, finely chopped
7½ cups
(about 6 peppers)
Jalapeño pepper, chopped
1 cup
(about 3 peppers)
5-cheese Italian mix, shredded
5 cups
Method
1. Prepare Santiago® Seasoned Vegetarian Refried Beans according to package directions,
hold hot. Heat convection oven to 475°F, low fan.
2. Spread 1 cup of beans evenly over each pizza crust, top with ½ cup of salsa, ½ cup of
bell pepper, and 2 tablespoons of jalapeño, sprinkle evenly with 1 cup of cheese.
3. Bake until crust is browned and cheese is melted, about 7 minutes. Remove pizza from
oven, let rest for 3 minutes before slicing. Cut pizza into 8 wedges, serve immediately.
Source: Basic American Foods, as presented at the 2013 Healthy Flavors, Healthy Kids conference.
MAY 2013
138
RANCH-STYLE SAUCE
SALSA RANCHERA
Yield: 4 cups
Ingredients
Amounts
Canola oil
Garlic cloves, coarsely chopped
Onion, medium, sliced
Tomatoes, 28 oz. can,
choose brand without added
purée; do not drain
Fresh jalapeño chiles,
unseeded, coarsely chopped
Cilantro sprigs
Salt
Freshly ground black pepper
3
2
1
1
Tbsp.
ea.
ea.
ea.
3 ea. (use more or less to taste)
5 ea.
to taste
to taste
Method
1. In a medium saucepan, heat oil until rippling over medium-high heat. Add garlic and
onion; sauté 3 minutes, stirring often. Crush tomatoes with your hand and add to garlic
and onion. Add jalapeños and cilantro; stir well to combine. Reduce heat to low and
simmer, stirring often, another 10 minutes. Let cool about 10 minutes.
2. Working in batches if necessary, purée the mixture in a blender. Return the sauce to a
boil when ready to use, stirring often to keep it from sticking.
MAY 2013
139
BLACK BEAN AND VEGETABLE SOPES
Yield: 45 sopes
Ingredients
Amounts
Santiago Seasoned Black Beans®,
prepared
Squash, grilled, diced
Red onion, grilled, diced
Poblano peppers, roasted, diced
Garlic, minced
Monterey Jack cheese, shredded
Corn masa sopes shells
Pico do gallo
Sweet Heart Cabbage, shredded
2 pkg.
½
¼
¼
1
1
45
2
1
lb.
lb.
lb.
tsp.
lb.
ea.
cups
hd.
Method
1. Heat convection oven, low fan, to 450°F.
2. Prepare Santiago Seasoned Black Beans according to package instructions, set aside.
3. Combine zucchini, onions, peppers, and garlic in a medium bowl, toss.
4. Place 2 ounces of black beans and 1 ounce of vegetables into a corn masa shell. Top with
a ½ ounce of shredded Monterey Jack cheese, place on a parchment-lined sheet pans.
Bake sopes until cheese is melted and light brown, about 5 minutes.
5. Combine pico de gallo and shredded cabbage in a bowl. Garnish baked sopes with
cabbage slaw and serve.
MAY 2013
140
POLLACK TOSTADA
Yield: 9 tacos*
Ingredients
Amounts
American Pride Seafood
9
Whole Grain Pollack Stick
Tyson 6” Whole Grain Flour Tortilla,
9
Fried and set aside
Guacamole (recipes follows)
1
Sweetheart Cabbage Slaw (recipe follows)
Cilantro sprigs
for
ea.
ea.
cup
garnish
Method
1. For the tostadas: Heat an oven to 375°F. Make the guacamole and the sweetheart cabbage
slaw and set aside.
2. Fry the tortillas in a 350° fryer for about 1 minute and drain on a rack.
3. For service, top with fish, slaw, guacamole, and cilantro.
MAY 2013
141
SWEETHEART CABBAGE SLAW
Yield: 2 cups
Ingredients
Amounts
Chipotle mayonnaise
Chipotles in adobo
Honey
Rice wine vinegar
Mayonnaise
Sea salt
½
1¼
1
1
¼
Pico de gallo
Tomatoes, hearts removed, small dice
Yellow onion, small dice
Cilantro, finely chopped
¼ lb.
2½ oz.
¼ oz.
Honey and lime mixture
Lime juice
Honey
2½ Tbsp.
½ Tbsp.
Cabbage slaw
Sweetheart cabbage, finely shredded
Pico de gallo
Chipotle mayonnaise
Honey and lime mixture
Sea salt
12
6
6
3
to
Tbsp.
Tbsp.
Tbsp.
cup
tsp.
oz.
oz.
oz.
oz.
taste
Method
1. For the chipotle mayonnaise: Combine the first three ingredients in a blender and blend
until smooth. Pour the mixture into a bowl with the mayonnaise and salt. Mix well.
2. For the pico de gallo: Mix all the ingredients well.
3. For the honey and lime mix: Mix all the ingredients well.
4. For the cabbage slaw: Combine all the ingredients well and season to taste.
Source: Richard Sandoval, Published with permission of the author. All rights reserved.
MAY 2013
142
GUACAMOLE
Yield: 5½ pounds
Ingredients
Amounts
Haas avocados
Red onion
Jalapeño chile, diced
Cilantro
Lime juice
Kosher salt
5
4.5
.8
.5
3.2
1
lb.
oz.
oz.
oz.
oz.
Tbsp., + 2 tsp.
Method
1. Pit and peel the avocados into a large, deep bus tub.
2. With a chef’s knife, cut into the avocado first horizontally and then vertically, creating a
rough dice about the size of quarters. Set aside
3. Dice the onions into a small, 1/8 size dice.
4. Stem and seed the jalapeños and dice into a small 1/8 size dice.
5. Chop the cilantro. Place cilantro, jalapenos, lime juice, salt, and onion into the tub of
avocado and mix with a stainless spoon until all is combined. (the avocado will mash
more to size simply from the process of mixing). Finished texture should be chunky.
6. Taste and adjust seasoning if necessary.
7. Cover and label with name and date for storage.
Source: Susan Feniger
MAY 2013
143
ARCADIAN HARVEST SALAD WITH GREEN BEANS,
CARROTS, AND BALSAMIC CANOLA VINAIGRETTE
Yield: 8 servings
Ingredients
Amounts
Salad mix
Mann’s Arcadian Salad Blend
Green beans, blanched, cut
Carrots, shredded
Dried cranberries
Fuji apple, cored, cut into bitesized pieces
Balsamic-canola vinaigrette
Balsamic vinegar
Lemon juice
Orange juice
Canola oil, cold press
Honey
Dijon mustard
Ground black pepper
5
1
½
4
2
oz.
lb.
lb.
oz.
ea.
¼
¼
¼
1
3
1
to
cup
cup
cup
cup
Tbsp.
Tbsp.
taste
Method
1. For the salad: Prep the green beans, carrots, and apples and set aside chilled.
2. For the dressing: Combine all ingredients in a blender and puree until emulsified. W
3. For assembly: Toss Mann’s Arcadian salad greens in a bowl with the green beans, carrots,
cranberries, and diced apple. Add enough dressing to coat and toss.
4. Serve chilled.
MAY 2013
144
Yield: 5 quarts, 50 portions
Ingredients
Amounts
Olive oil
Mushrooms, diced
Onions, diced
Ground beef, cooked
Marinara sauce, purchased
Salt
Ground black pepper
Italian seasoning
Garlic, granulated
Water
Basil, chiffonade
Barilla Whole grain pasta, cooked,
for serving
4
2
8
8
3
2
2
1
2
1
1
1
oz.
lb.
oz.
oz.
lb.
qt.
Tbsp.
Tbsp.
Tbsp.
Tbsp.
qt.
cup
Method
1. Sauté mushrooms, peppers, and onions in oil until nicely browned and liquid is gone.
3. Add marinara sauce.
4. Add garlic, salt, Italian seasoning, water, and pepper.
7. Garnish with fresh basil.
8. Serve over whole grain pasta.
MAY 2013
145
HOT AND SPICY GRILLED CHICKEN SALAD
Yield: 10 portions
Ingredients
Amounts
Romaine lettuce, washed, dried,
cut into 1” pieces
Carrot, matchsticks, shredded
Roasted Corn Kernels (recipe follows)
Cheddar cheese, shredded
Pickled jalapeno peppers, commercially
prepared, sliced, drained
Cucumbers, washed, sliced 1/8” thick
Tyson Hot & Spicy Glazed Chicken
Filets
Buffalo-Ranch Dressing Cups (recipe
follows)
6¼ qt.
2½
1¾
½
50
cups
cups, plus 2 Tbsp.
cup, plus 1/8 cup
ea.
60 ea.
10 ea.
10 ea.
Method
1. Arrange the frozen hot and spicy glazed chicken filets in a single layer on a sheet pan
lined with baking paper and cover tightly with aluminum foil. Heat the covered pan of
chicken filets in a preheated 350°F convection oven for 10 to 14 minutes, or until the
minimum internal temperature reaches 165°F. Hold the heated chicken filets covered in
a hot holding unit above 135°F until ready to use.
2. To build the hot and spicy grilled chicken salads, arrange 2½ cups each of the romaine
lettuce in disposable serving dishes. Top each dish with romaine lettuce with ¼ cup each
of the carrot matchsticks, 3 tablespoons each of the roasted corn kernels, 1 tablespoon
each of the shredded Cheddar cheese, 5 slices each of the pickled jalapeno peppers, and
6 slices each of the sliced cucumbers. Place 1 each of the buffalo-ranch dressing cups off
to the side in the disposable serving dishes.
3. If not serving immediately, hold the built salads, covered, under refrigeration at or
below 40°F. Just before serving, top each salad with 12 each of the heated hot and spicy
chicken and serve immediately. One crispy chicken salad and one buffalo-ranch
dressing cup per serving.
MAY 2013
146
ROASTED CORN KERNELS
Ingredients
Amounts
Corn kernels
3 cups
Method
1. Arrange the frozen corn kernels in a single layer on a sheet pan lined with baking paper.
Roast the corn kernels in a preheated 350°F convection oven for 14 to 16 minutes,
stirring the corn halfway through cooking, or until the kernels are dark golden brown.
2. Cool the toasted corn under refrigeration at or below 40°F and then transfer them to a
food-safe container. Hold the roasted corn, covered, under refrigeration at or below 40°F
until ready to use.
MAY 2013
147
BUFFALO-RANCH DRESSING CUPS
Yield: 10 cups (about 2 tablespoons per cup)
Ingredients
Amounts
Ranch dressing, lowfat
Buffalo sauce
Green onions, fresh, washed, minced
Lime juice, bottled
Garlic powder
Red pepper flakes, crushed
¾
¼
1½
1
¾
1/8
cup, plus 1 Tbsp.
cup, plus 3 Tbsp.
tsp.
tsp.
tsp.
tsp.
Method
1. Combine all of the ingredients in a mixing bowl and whisk together until thoroughly
combined. Portion 2 tablespoons each of the prepared ranch dressing into 2 ounce
portion cups, place lids on each portion cup, and hold under refrigeration at or below
40°F until ready to serve.
MAY 2013
148
ROASTED VEGETABLES IN CREAM SAUCE
Yield: 40 portions
Ingredients
Amounts
Zucchini, sliced
Eggplant, cubed
4
4
4
4
1
cups
cups
cups
cups
cup
Canola oil
Kosher salt
Ground white pepper
Italian seasoning
½
2
1
4
cup
Tbsp.
Tbsp.
Tbsp.
Whole wheat flour
Canola oil
Milk, 1%
Mozzarella cheese, lite, shredded
Parmesan cheese, grated
Great Northern beans, drained, #10 can
Ultragrain spaghetti, cooked, no salt
2
2
1
1
4
4
1
4
1
cups
cups
cup
qt.
lb.
L
ea.
lb.
cup
Method
2. Cut the squash and zucchini on the bias ¼-inch thick. Peel and cube the eggplant. Cut
the red onion into strips.
3. Place all the vegetables in a large bowl, add the oil, garlic, Italian seasoning, and white
pepper and coat. Place these on as many full sheet pans as needed, making sure to leave
plenty of space between them.
4. Roast in the oven for 30 minutes or until they start browning. Once they are done, pull
them out of the oven and let them cool.
5. For the sauce: In a tilt skillet or large saucepan, add the oil and flour and cook together for
3 to 5 minutes. Add the garlic and continue cooking for one more minute.
6. Slowly add the milk, making sure to whisk as you go to prevent lumps. Once this is
done, cook on low heat until the milk starts to thicken. It should be thick enough to coat
the back of a spoon or nappe.
7. Slowly add the cheese, mozzarella first then the parmesan.
8. Purée the cooked beans until smooth and add them to the sauce. You may need to add
milk or water to adjust the consistency, if it is too thick.
11. You can either combine the pasta and the sauce or serve the sauce over the pasta. Right
before service, add the fresh basil to the cream sauce.
MAY 2013
149
MAY 2013
150
CHICKEN CHILI
Yield: 4 quarts
Ingredients
Amounts
Truitt Brothers Vegetarian chili
Chicken meat, pulled, ½” dice
Frozen corn, thawed
Green chilies, diced
1
2
2
1
pouch
lb.
cups
cup
Method
1. Combine all ingredients together, bring to a boil, reduce heat and simmer for 5 minutes.
Source: Truitt Brothers, as presented at the 2013 Healthy Flavors, Healthy Kids conference.
MAY 2013
151
CORN BREAD
Ingredients
Amounts
All-purpose flour
Cornmeal
Sugar
Nutmeg
Baking powder
Baking soda
Salt
Buttermilk
Butter
Olive oil
Eggs
Corn kernels, optional
60
85
60
2
10
2
3
130
40
45
110
284
g
g
g
g]
g
g
g
g
g
g
g
g
Method
2. Measure and combine dry ingredients.
3. Beat butter in a mixer until it is soft and creamy. Add olive oil and continue beating.
Add eggs one at a time until well mixed in.
4. Add dry ingredients alternating with the buttermilk. Do not over mix.
5. Add the corn if wished.
6. Pour the batter into a prepared baking pan.
7. Bake until the cornmeal is well set and the top is browned.
8. Let the bread cool in its pan and then turn onto a rack.
MAY 2013
152
CITRUS MINT AQUA FRESCA
Yield: 1 gallon
Ingredients
Amounts
Cucumber, hot house, sliced ¼”
Lemons, sliced ¼”
Orange, sliced ¼”
Limes, sliced ¼”
Mint or lemon verbena leaves
1
2
1
3
20
ea.
ea.
ea.
ea.
ea.
Method
1. In a clear glass gallon container, half filled with ice cubes, add the cucumber and citrus
slices and muddle lightly to begin the release of flavor. The slices should not be broken
or mashed as the whole slices are an important component of the look of the finished
refresher. Bruise the herb leaves lightly and add these to the container and top with still
mineral water. Stir all together and allow the water to chill and the flavors to mingle,
about 20 minutes. Serve cold.
Note: While some like to sweeten this water, it is at its best without any added sugar.
Although subtle, the flavor is distinctive and to my mind, more refreshing than plain water
given the bright zing of citrus, the astringency of cucumber, and the aroma of the fresh
herbs.
MAY 2013
153
DESSERT BUFFET
Peanut Pound Cake with Whipped Lemon Yogurt and Mixed Berries
Peanut Snack Packs
Grimmway Carrot Snack Packs
MAY 2013
154
PEANUT POUND CAKE AND FRESH BERRY TRIFLE WITH
WHIPPED YOGURT AND LEMON CURD
Yield: 12 portions
Ingredients
Amounts
Berries, mixed, frozen, thawed
Honey
Lemon juice
Lemon zest
Peanut pound cake, cut into
½” pieces (recipe follows)
Plain Greek yogurt
Vanilla extract
Lemon curd (recipe follows)
Blueberries, for garnish
Peanuts, toasted and crushed,
for garnish
1
½
1
1
1
qt.
cup
Tbsp.
tsp.
recipe
1 qt.
2 tsp.
2 cups
½ cup
Method
1. Combine the berries in a large bowl with the honey, lemon juice, and lemon zest and
toss to combine. Let stand for 30 minutes.
2. Combine the yogurt with the vanilla extract and mix until thoroughly incorporated.
3. To assemble: Spoon a layer of yogurt into a large glass trifle bowl. Add a layer of diced
peanut cake. Add a thin layer of lemon curd. Add a layer of fruit with juice. Continue
layering until you have used all of the cake pieces, curd, and fruit with juice. Finish with
a layer of yogurt and cover tightly and refrigerate until ready to serve. Serve garnished
with fresh fruit and toasted crushed peanuts.
MAY 2013
155
PEANUT POUND CAKE
Yield: 1 cake
Ingredients
Amounts
Butter
Sugar
Eggs
Egg yolks
Vanilla extract
Cake flour
Peanut flour, roasted
Baking powder
Salt
8
8½
3
3
2
5
2
¾
½
oz.
oz.
ea.
ea.
tsp.
oz.
oz.
tsp.
tsp.
Method
1. Cream the butter and sugar on medium speed for 5 minutes.
2. Add eggs, egg yolks, and vanilla extract, then add the sifted dry ingredients.
3. Pour into the baking pan. Bake at 325˚F for about 1 hour.
MAY 2013
156
LEMON CURD
Yield: 6 portions
Ingredients
Amounts
Lemon juice, fresh
Sugar
Cornstarch
Eggs
Egg yolks
Salt
Unsalted butter, cut in small bits
Lemon zest, finely grated
1
1
1
3
3
½
6
1
cup
cup
tsp.
ea.
ea.
tsp.
oz.
Tbsp.
Method
1. Whisk first six ingredients together and strain. Place the mixture in a stainless steel bowl
over simmering water and whish in butter and zest.
2. Continue whisking until the mixture thickens, about 5 to 7 minutes.
3. Off heat, whish for a minute more to cook the curd slightly and place in sterilized jars.
Curd will keep refrigerated for up to three weeks.
Source: John Ash (2002)
MAY 2013
157
AFTERNOON HANDS-ON SESSION
MAY 2013
158
MUSHROOM BEEF BURGER
Yield: 8 patties
Ingredients
Amounts
Roasted Mushroom Base (recipe follows) 1
Ground beef, lean
2
Onion, minced fine
½
Salt
½
Ground black pepper
¼
1
Egg
1
lb.
lb.
cup
tsp.
tsp.
tsp.
ea.
Method
1. Combine roasted mushrooms, ground beef, onion, salt and pepper, Worcestershire
sauce, and egg in a large mixing bowl.
2. Mix well using your hands. Form mixture into eight patties, place onto a lightly oiled
tray, cover with plastic wrap, and refrigerate for 20 minutes.
MAY 2013
159
ROASTED MUSHROOM BASE
Ingredients
Amounts
Crimini mushrooms, diced ¼”
Kosher salt
Ground black pepper
Mushroom powder
½
2
½
¼
1
cup
lb.
tsp.
tsp.
tsp.
Method
2. In a large bowl, combine the olive oil, diced mushrooms, salt, and pepper; toss to
combine.
3. Pour out onto two sheet pans lined with parchment paper; distribute the mushrooms in
an even layer to ensure even roasting. Place in the preheated oven and roast for 15
minutes, stirring every 5 minutes to ensure evening browning. Remove and cool.
Process briefly in a food processor until chopped fine but with some small pieces left.
Add the mushroom powder and incorporate thoroughly. Use this base for the
mushroom turkey burger.
MAY 2013
160
PINTO BEAN AND QUINOA BURGER WITH ROMESCO
MAYONNAISE ON TOASTED WHOLE WHEAT SESAME BUN
Yield: 8 burgers
Ingredients
Amounts
Pinto beans, soaked in water,
overnight
Garlic, minced
Carrot, peeled, grated
Red onion, minced
Cumin
Coriander
Cayenne
Egg
Kosher salt
Ground black pepper
All-purpose flour
Bread crumbs
Italian parsley, minced
Cilantro, minced rough
Quinoa, cooked
The fixins…
Cheddar cheese
Tomato, sliced
Iceberg lettuce
Red onion
Romesco Mayonnaise (recipe follows)
Whole wheat sesame buns,
cut and buttered
Canola oil, for cooking burgers
1½ cups
2
½
¼
½
¼
¼
1
1
¼
2
½
2
1
1
tsp.
cup
cup
tsp.
tsp.
tsp.
ea.
tsp.
tsp.
Tbsp.
cup
Tbsp.
Tbsp.
cup
8
2
as
1
1
8
slices
ea.
needed
ea.
cup
ea.
¼ cup
Method
1. For the red beans: Place soaked beans in a pot and cover with cold water by 4 inches; add
the diced onion, bay leaf, and a pinch of salt. Cook on a simmer until the beans are soft,
about 40 minutes. Drain and measure out 3 cups for the filling.
2. For the burger: Peel the carrots and grate them on a box grater on the large holes. Place 1
½ cups of the cooled beans into a food processor with the garlic, ground spices, salt and
pepper. Slightly process to obtain a rough paste, scraping down the sides with a rubber
spatula; add the carrot, red onion, egg, and flour and process briefly until evenly mixed
but slightly rugged. Remove to a large bowl and add the bread crumbs. Fold in the
remaining 1 ½ cup red beans, parsley, cilantro, and quinoa. Mix to combine.
3. Divide into 8 patties and form them the size of the bun. Chill for 50 minutes.
4. Heat the oil in a frying pan over medium heat and pan-fry in batches for 2 to 3 minutes
on each side, until golden, then drain on paper towels.
MAY 2013
161
5. Toast the buttered sesame bun, spread each side with Romesco mayonnaise, and then
build a burger.
MAY 2013
162
ROMESCO MAYONNAISE
Ingredients
Amounts
Romesco sauce
Ancho chiles, or 1 rounded tsp.
ancho chili powder
Almonds, toasted
Garlic cloves, large, minced
Red bell pepper, roasted, peeled,
seeded, and chopped
Tomato, fresh or canned, peeled,
seeded, or 2 Tbsp. tomato paste
Sweet pimenton or sweet paprika
Red wine vinegar
Salt
1
3
1
¾
Mayonnaise
¼ cup
2 ea.
1 cup
4 ea.
1 ea.
1 cup
Tbsp.
Tbsp.
tsp.
cup
Method
1. If using whole anchos, soak the chiles in hot water to cover for about 1 hour. Drain,
remove the stems and seeds, and cut up into small pieces. If some peel remains, it’s
okay. Transfer the chile pieces, or ancho chili powder, if using, to a food processor along
with the nuts, garlic, roasted pepper, tomatoes, pimenton, vinegar, and salt. Pulse a few
times to make a chunky paste. Now start adding the oil a bit at a time until the mixture
emulsifies. Taste.
2. Let the sauce rest for about 15 minutes for the flavors to come together, taste again, then
decide if you want it spicier, saltier, or more vinegary, and adjust accordingly. The sauce
keeps, tightly capped, in the refrigerator for up to 6 months. If the oil has risen to the top
you may want to re-emulsify it in the food processor, or you can remix it back to a
smooth consistency with a small whisk.
3. In a small bowl, whisk together mayonnaise and ½ cup of the romesco sauce. Adjust the
seasoning, as you may want more salt or a bit more acidity.
4. The mayonnaise keeps for about 3 weeks in the refrigerator.
MAY 2013
163
CHIPOTLE BEEF WRAP WITH HOMEMADE TORTILLAS
Yield: two 12-inch wraps or four 8-inch wraps
Ingredients
Amounts
Olive oil
1
Onions, sliced
½
Beef (for stir-fry), cut into strips
10
Salt and ground black pepper
to
Cozumel Blend
2
Canned chipotle peppers in adobe sauce, 1
minced
Cumin, ground
½
Sour cream
½
Flour tortillas, 12” (or 4 ea. 8”)
2
Tbsp.
cup
oz.
taste
cups
Tbsp.
tsp.
cup
ea.
Method
1. Sauté onions and beef in olive oil, about 3 to 5 minutes until browned. Add salt and
pepper to taste.
2. Stir in frozen Cozumel Blend, peppers, and cumin, cook until vegetables are crisptender.
3. Stir in sour cream, warm through.
4. Portion into warmed tortillas.
Source: NORPAC Foods, Inc., as presented at the 2013 Healthy Flavors, Healthy Kids conference.
MAY 2013
164
CITRUS BLACK BEAN COUSCOUS
Yield: 4 quarts
Ingredients
Amounts
Water
Orange juice concentrate
Couscous
Truitt Brothers Black Beans,
rinsed, drained
Carrot, shredded
Jicama, shredded
Green onion, sliced
Parsley, chopped
Basil, chopped
Pecans, chopped
Orange or mandarin segments,
drained
Olive oil
Orange juice
Red wine vinegar
Salt
Ground black pepper
1
1
6
4
4
4
1½
½
¾
1
1
6
6
3
1
2
qt.
cup
cups
cups
oz.
oz.
oz.
oz.
oz.
oz.
cup
oz.
oz.
oz.
Tbsp.
tsp.
Method
1. Combine the water and orange juice in a large saucepan and bring to a boil. Add the
couscous, cover, and remove from heat. Allow to sit for 5 minutes. Remove cover and
fluff with a fork. Place in a container and allow to cool.
2. Combine the olive oil, vinegar, salt, and pepper together with a wire whip. Pour over
the cooked couscous and coat gently with a rubber spatula. Add the remaining
ingredients and toss gently. Refrigerate until needed.
MAY 2013
165
SPICY ORANGE CHICKEN NOODLE BOWL
Yield: 10 chicken noodle bowls
Ingredients
Amounts
Tyson® Grilled Chicken Filets
10
Teriyaki Sauce,
2½
commercially prepared
Frozen Asian Vegetable Blend,
2½
NORPAC
Orange Glazed Noodles (recipe follows) 10
ea.
Tbsp.
cups
cups
Method
1. Arrange the frozen chicken breast filets on a sheet pan lined with baking paper. Evenly
brush the top of each filet with ¾ teaspoon each of teriyaki sauce. Loosely cover the
sheet pan with aluminum foil and heat the seasoned chicken filets in preheated 350°F
convection oven for 10 to 14 minutes, or until the minimum internal temperature reaches
165°F.
2. Cut each heated filet into 5 long strips by cutting each one 4 times lengthwise. Transfer
each cut filet back to the sheet pan, keeping each filet together, and hold covered in a hot
holding unit above 135°F until ready to use.
3. Meanwhile, heat the frozen Asian vegetable blend according to the manufacturer’s
instructions. Transfer the heated vegetables to a food-safe container and hold loosely
covered in a hot holding unit above 135°F until ready to use.
4. To build the spicy orange chicken noodle bowls, arrange 1 cup each of the prepared
orange glazed noodles into serving bowls. Top each bowl of orange glazed noodles with
¼ cup each of the heated Asian vegetables, and then top each bowl with 1 each of the
sliced teriyaki glazed chicken filets (5 strips each). Serve immediately. One spicy orange
chicken noodle bowl per serving.
MAY 2013
166
ORANGE GLAZED NOODLES
Ingredients
Amounts
Mandarin orange segments,
canned, drained
Teriyaki sauce
Sriracha Hot Sauce
Garlic, granulated
Onion salt
Ginger, ground, dried
Whole grain spaghetti pasta,
cooked al dente, drained
Green onions, fresh, washed, sliced
Tap water
5 cups
5
1¼
½
½
¼
10
tsp.
tsp.
tsp.
tsp.
tsp.
cups
3½ Tbsp.
½ cup, plus 3 Tbsp.
Method
1. Arrange the drained mandarin orange segments in a single layer on a sheet pan lined
with baking paper. Roast the pan of mandarin oranges uncovered in a preheated 350°F
convection oven for 25 to 30 minutes, rotating the pan halfway through roasting, or until
the mandarin oranges have slightly dried out and are lightly browned.
2. Combine the roasted mandarin oranges with the remaining ingredients, EXCEPT the
pasta, green onions, and tap water, in a food processor and process until the sauce is
puréed and smooth. Transfer the prepared spicy orange sauce in a large mixing bowl
with the reserved pasta, green onions, and tap water until the pasta is evenly coated in
sauce.
3. Transfer the dressed pasta to a hotel pan and cover tightly with plastic wrap and then
aluminum foil on top of that. Heat the pan of dressed pasta in a preheated steamer for 20
to 30 minutes, or until the pasta reaches a minimum internal temperature of 165F°. Hold
the orange glazed noodles covered in a hot holding unit above 135°F until ready to
serve.
MAY 2013
167
POTATO AND BROCCOLINI FRITTATA
Yield: 64 slices
Ingredients
Amounts
Golden Grilled® Diced Potatoes
Water boiling (190°-212°F)
Salt
Broccolini, cooked, cooled, chopped
Roasted red pepper, minced
Eggs, whole
Salt
Heavy cream
Ground black pepper
Thyme, dry, crushed
Feta cheese, crumbled
1
4
3
2
1
2
2
2
2
2
2
box
gal.
Tbsp.
cups
cup
qt.
tsp.
cups
tsp.
tsp.
cups
Method
1. Heat water and 2 tablespoons of salt to a boil over high heat in a large stock pot. Add
Golden Grill® Diced Potatoes and cook until just tender, about 14 minutes. Drain and
cool under running cold water. Set aside.
3. Grease bottom of 4, half-sheet pans, cover with parchment paper, and grease parchment
paper. Set aside.
4. Toss together cooled potatoes, asparagus, and peppers in large mixing bowl. Spread
potato mixture in prepared half-sheet pans, dividing evenly, about 2 quarts per pan.
5. Whisk together eggs, cream, remaining 2 teaspoons of salt, pepper, and thyme in a large
mixing bowl until thoroughly combined. Pour egg mixture over potato mixture,
dividing evenly among pans, about 4½ cups per pan. Top each pan with ½ cup of
crumbled cheese.
6. Bake until golden brown and custard has set in the center, about 20 minutes. Remove
from oven and cool completely.
7. Chill 8 hours or overnight. Invert frittata onto cutting board and remove parchment
paper. Cut into triangular portions, 16 per pan, about 4-inch wide by 6-inch long.
MAY 2013
168
AFTERNOON BREAK
Farro Salad with Vegetables and Mint Vinaigrette
Peanut Snack Packs
Grimmway Carrot Snack Packs
Mexican Lime and Chia Seed Water
MAY 2013
169
FARRO SALAD WITH VEGETABLES, AND MINT
VINAIGRETTE INSALATA DI FARRO
Yield: 8 portions
Ingredients
Amount
Farro
Water
Farro
Salt
2½-3 cups
1 cup
½ tsp.
Salad
Mint Vinaigrette (recipe follows)
Salt
Ground black pepper
Red onion, chopped
Celery or fennel, chopped
Cucumber, peeled, seeded, chopped
Red tomatoes, small, seeded,
chopped
Arugula leaves, tough stems removed,
chopped
Flat-leaf parsley, chopped
Fresh mint leaves, chopped
2
1
1
to
½
½
1
4
Tbsp.
cup
tsp.
taste
cup
cup
cup
ea.
3 cups
¼ cup
¼ cup
Method
1. To cook the farro, bring the water to a boil and salt it lightly. Add the farro, reduce the heat
to low, cover, and simmer, checking for doneness after 20 minutes. When cooked, the grain
will be tender but will still have some firmness at the center. If the farro is ready but not all
the water has been absorbed, drain the cooked farro in a sieve. (Each brand absorbs water
slightly differently.)
2. Place the drained farro in a bowl, toss with 2 tablespoons of olive oil, and let cool. When
cooled, toss the farro with half the dressing; fold in the onion, celery, cucumber, tomatoes,
chicken, parsley, and mint, and remaining dressing and toss again. Taste and adjust the
seasoning. Serve at room temperature.
MAY 2013
170
MINT VINAIGRETTE
Ingredients
Amounts
Infusion
Fresh lemon juice
Fresh mint, chopped
¼ cup
¼ cup
Mild olive oil
Red wine vinegar
Lemon juice
Fresh mint, chopped, tightly packed
Honey
Salt
1¼
¼
2
½
1
½
cups
cup
Tbsp.
cup
tsp.
tsp.
Method
1. For the infusion, combine lemon juice and chopped mint in a small saucepan. Bring up
to a boil and remove from heat.
2. Let steep for about 10 minutes. Strain into a mixing bowl. There will be about ¼ cup.
3. Add the remaining ingredients and whisk together.
MAY 2013
171
MEXICAN LIME AND CHIA SEED WATER
AGUA FRESCA DE LIMÓN CON CHIA
Yield: 4 quarts
Ingredients
Amounts
Chia seed
Filtered water
Lime juice, fresh
Simple syrup
8
4
1
1
Tbsp.
qt.
cup
cup
Method
1. Soak the chia seed in 2 quarts of warm water and once cool, refrigerate overnight.
2. The following day, add the remaining water, lime juice, and simple syrup to the soaked
chia water. Taste and adjust the flavor.
3. Serve cold and stir vigorously before serving.
Note: Substitute 1 cup of light agave nectar for the refined sugar or consider replacing some
of the lime juice with other sweeter juices like: Yuzu, grapefruit, pomelo, blood orange,
meyer lemon, and Valencia orange that would demand less sugar. If you find this beverage
still too acidic, consider cutting the finished beverage with either green tea, or an herbal tea
that is perceived as having a sweet flavor— I like the addition of chamomile tea in place
of/or in addition to the water.
For a fuller flavor you can remove the rinds of the citrus before juicing and simmer in agave
nectar and water to create an extract that can be added back to the finished beverage.
MAY 2013
172
RECEPTION
FOOD STATION
Fresh Vegetables Crudité with Green Beans, Broccolini, Sugar Snap Peas,
and Carrots Served with Cottage Cheese Dressing
McCain Crispy Bakeable Seasoned Wedges
Tyson Grilled Boneless Wings
Red Pepper Chimichurri Dipping Sauce
Mann’s Broccoli and Bacon Cheddar Mac-n-Cheese
TEAM FOOD STATIONS
Mushroom-Meat Sliders
Pinto Bean and Quinoa Burger with Romesco Mayonnaise
on a Toasted Whole Wheat Sesame Bun
Chipotle Beef Wrap with Whole Grain Tortillas
Citrus Black Bean Couscous
Spicy Orange Chicken Noodle Bowls
Broccolini and Potato Frittata
WINE STATION
Assorted Greystone Cellars Wines
Presented in association with Tyson
MAY 2013
173
COTTAGE CHEESE RANCH DRESSING
Yield: 6 portions
Ingredients
Amounts
Buttermilk
Cottage cheese
Italian parsley
Chives
Lemon juice
Dijon mustard
Onion powder
Garlic powder
Garlic clove, minced
Kosher salt
Ground black pepper
1
1
3
2
1
1
½
¼
1
½
¼
cup
cup
Tbsp.
Tbsp.
Tbsp.
tsp.
tsp.
tsp.
each
tsp.
tsp.
Green beans, broccolini, sugar snap
peas, baby carrots, etc., for serving
Method
1. Place the buttermilk and cottage cheese in a blender and purée until smooth.
2. Pour into a bowl and add the parsley, chives, lemon juice, Dijon, onion powder, garlic
powder, minced garlic, salt, and pepper, and stir to combine.
3. Chill for 30 minutes before serving to combine flavors.
4. Serve with your favorite fresh vegetables.
MAY 2013
174
GRILLED BONELESS WINGS WITH RED PEPPER
CHIMICHURRI DIPPING SAUCE
Yield: 10 boneless wing boats (1 per serving)
Ingredients
Amounts
Tyson Grilled Boneless Wings
50 ea.
Red Pepper Chimichurri Dipping Sauce 10 ea.
Cups (recipe follows)
Cottage Cheese Ranch Dressing, for
serving (see index or above)
Method
1. Arrange the frozen boneless wings in a single layer on a sheet pan lined with baking
paper and cover tightly with aluminum foil. Heat the covered pan of boneless wings in a
preheated 350°F convection oven for 10 to 12 minutes, or until the minimum internal
temperature reaches 165°F. Hold the heated boneless wings covered in a hot holding
unit above 135°F until ready to serve.
2. To serve the grilled boneless wings and dipping sauce, arrange 5-each of the heated
boneless wings in a serving boat. Hold the boats loosely covered on a sheet pan, in a hot
holding unit above 135°F, until ready to serve.
3. Serve with 1-each of the red pepper chimichurri dipping sauce cups. One grilled
boneless wing boat and one red pepper chimichurri dipping sauce and/or cottage
cheese ranch dressing cup per serving.
MAY 2013
175
RED PEPPER CHIMICHURRI DIPPING SAUCE CUPS
Yield: 10 each (approx. 2½ tablespoons per cup)
Ingredients
Amounts
Cilantro, fresh, washed,
1 1/8 cups
destemmed, packed
Italian parsley, fresh, washed,
1 1/8 cups
destemmed, packed
Garlic cloves, fresh, peeled, minced,
1 Tbsp.
about 4-5 medium-sized cloves
Red bell peppers, fresh, washed,
deseeded, ¼” dice
Mayonnaise, lowfat
Red wine vinegar
3 Tbsp., plus 1¼ tsp.
Lime juice, bottled
3 Tbsp., plus 1¼ tsp.
Crushed red pepper flakes
¼ tsp.
Ground black pepper
½ tsp.
Oregano, dried, whole
½ tsp.
Cumin, ground, dried
¼ tsp.
Kosher salt
¼ tsp.
Method
1. Finely mince the fresh cilantro and parsley. Combine all the ingredients, including the
minced cilantro and parsley, in a mixing bowl and whisk until thoroughly combined.
Allow the dipping sauce to sit for a minimum of 1 hour to allow the flavors to develop,
and a maximum of 24 hours in order to retain freshness.
2. Portion 2½-tablespoons each of the prepared dipping sauce into 2-ounce portion cups,
place lids on each portion cup, and hold under refrigeration at or below 40°F until ready
to serve. One dipping sauce cup per serving.
MAY 2013
176
MUSHROOM BEEF BURGER
Yield: 8 patties
Ingredients
Amounts
Roasted Mushroom Base (recipe follows) 1
Ground beef, lean
2
Onion, minced fine
½
Salt
½
Ground black pepper
¼
1
Egg
1
lb.
lb.
cup
tsp.
tsp.
tsp.
ea.
Method
1. Combine roasted mushrooms, ground beef, onion, salt and pepper, Worcestershire
sauce, and egg in a large mixing bowl.
2. Mix well using your hands. Form mixture into eight patties, place onto a lightly oiled
tray, cover with plastic wrap, and refrigerate for 20 minutes.
MAY 2013
177
ROASTED MUSHROOM BASE
Ingredients
Amounts
Crimini mushrooms, diced ¼”
Kosher salt
Ground black pepper
Mushroom powder
½
2
½
¼
1
cup
lb.
tsp.
tsp.
tsp.
Method
2. In a large bowl, combine the olive oil, diced mushrooms, salt, and pepper; toss to
combine.
3. Pour out onto two sheet pans lined with parchment paper; distribute the mushrooms in
an even layer to ensure even roasting. Place in the preheated oven and roast for 15
minutes, stirring every 5 minutes to ensure evening browning. Remove and cool.
Process briefly in a food processor until chopped fine but with some small pieces left.
Add the mushroom powder and incorporate thoroughly. Use this base for the
mushroom turkey burger.
MAY 2013
178
PINTO BEAN AND QUINOA BURGER WITH ROMESCO
MAYONNAISE ON TOASTED WHOLE WHEAT SESAME BUN
Yield: 8 burgers
Ingredients
Amounts
Pinto beans, soaked in
water overnight
Garlic, minced
Carrot, peeled, grated
Red onion, minced
Cumin
Coriander
Cayenne
Egg
Kosher salt
Ground black pepper
All-purpose flour
Bread crumbs
Italian parsley, minced
Cilantro, minced rough
Quinoa, cooked
1½ cups
The fixins…
Cheddar cheese
Tomato, sliced
Iceberg lettuce
Red onion
Romesco Mayonnaise (recipe follows)
Whole wheat sesame buns,
cut and buttered
Canola oil, for cooking burgers
2
½
¼
½
¼
¼
1
1
¼
2
½
2
1
1
tsp.
cup
cup
tsp.
tsp.
tsp.
ea.
tsp.
tsp.
Tbsp.
cup
Tbsp.
Tbsp.
cup
8
2
as
1
1
8
slices
ea.
needed
ea.
cup
each
¼ cup
Method
1. For the red beans: Place soaked beans in a pot and cover with cold water by 4 inches; add
the diced onion, bay leaf, and a pinch of salt. Cook on a simmer until the beans are soft,
about 40 minutes. Drain and measure out 3 cups for the filling.
2. For the burger: Peel the carrots and grate them on a box grater on the large holes. Place 1
½ cups of the cooled beans into a food processor with the garlic, ground spices, salt and
pepper. Slightly process to obtain a rough paste, scraping down the sides with a rubber
spatula; add the carrot, red onion, egg, and flour and process briefly until evenly mixed
but slightly rugged. Remove to a large bowl and add the bread crumbs. Fold in the
remaining 1 ½ cup red beans, parsley, cilantro, and quinoa. Mix to combine.
3. Divide into 8 patties and form them the size of the bun. Chill for 50 minutes.
4. Heat the oil in a frying pan over medium heat and pan-fry in batches for 2 to 3 minutes
on each side, until golden, then drain on paper towels.
MAY 2013
179
5. Toast the buttered sesame bun, spread each side with Romesco mayonnaise, and then
build a burger.
MAY 2013
180
ROMESCO MAYONNAISE
Ingredients
Amounts
Romesco sauce
Ancho chiles, or 1 rounded tsp.
ancho chili powder
Almonds, toasted
Garlic cloves, large, minced
Red bell pepper, roasted, peeled,
seeded, chopped
Tomato, fresh or canned, peeled,
seeded, or 2 Tbsp. tomato paste
Sweet pimenton or sweet paprika
Red wine vinegar
Salt
1
3
1
¾
Mayonnaise
¼ cup
2 ea.
1 cup
4 ea.
1 ea.
1 cup
Tbsp.
Tbsp.
tsp.
cup
Method
1. If using whole anchos, soak the chiles in hot water to cover for about 1 hour. Drain,
remove the stems and seeds, and cut up into small pieces. If some peel remains, it’s
okay. Transfer the chile pieces, or ancho chili powder, if using, to a food processor along
with the nuts, garlic, roasted pepper, tomatoes, pimenton, vinegar, and salt. Pulse a few
times to make a chunky paste. Now start adding the oil a bit at a time until the mixture
emulsifies. Taste.
2. Let the sauce rest for about 15 minutes for the flavors to come together, taste again, then
decide if you want it spicier, saltier, or more vinegary, and adjust accordingly. The sauce
keeps, tightly capped, in the refrigerator for up to 6 months. If the oil has risen to the top
you may want to re-emulsify it in the food processor, or you can remix it back to a
smooth consistency with a small whisk.
3. In a small bowl, whisk together mayonnaise and ½ cup of the romesco sauce. Adjust the
seasoning, as you may want more salt or a bit more acidity.
4. The mayonnaise keeps for about 3 weeks in the refrigerator.
MAY 2013
181
CHIPOTLE BEEF WRAP WITH HOMEMADE TORTILLAS
Yield: two 12-inch wraps or four 8-inch wraps
Ingredients
Amounts
Olive oil
1
Onions, sliced
½
Beef (for stir-fry), cut into strips
10
to
Cozumel Blend
2
Canned chipotle peppers in adobe sauce, 1
minced
Cumin, ground
½
Sour cream
½
Whole grain flour tortillas, 12”,
2
(or 4 ea. 8”)
Tbsp.
cup
oz.
taste
cups
Tbsp.
tsp.
cup
ea.
Method
1. Sauté onions and beef in olive oil, about 3 to 5 minutes until browned. Add salt and
pepper to taste.
2. Stir in frozen Cozumel Blend, peppers, and cumin, cook until vegetables are crisptender.
3. Stir in sour cream, warm through.
4. Portion into warmed tortillas.
Source: NORPAC Foods, Inc., as presented at the 2013 Healthy Flavors, Healthy Kids conference.
MAY 2013
182
CITRUS BLACK BEAN COUSCOUS
Yield: 4 quarts
Ingredients
Amounts
Water
Orange juice concentrate
Couscous
Truitt Brothers Black Beans,
rinsed, drained
Carrot, shredded
Jicama, shredded
Green onion, sliced
Parsley, chopped
Basil, chopped
Pecans, chopped
Orange or mandarin segments,
drained
Olive oil
Orange juice
Red wine vinegar
Salt
Ground black pepper
1
1
6
4
4
4
1½
½
¾
1
1
6
6
3
1
2
qt.
cup
cups
cups
oz.
oz.
oz.
oz.
oz.
oz.
cup
oz.
oz.
oz.
Tbsp.
tsp.
Method
1. Combine the water and orange juice in a large saucepan and bring to a boil. Add the
couscous, cover, and remove from heat. Allow to sit for 5 minutes. Remove cover and
fluff with a fork. Place in a container and allow to cool.
2. Combine the olive oil, vinegar, salt, and pepper together with a wire whip. Pour over
the cooked couscous and coat gently with a rubber spatula. Add the remaining
ingredients and toss gently. Refrigerate until needed.
MAY 2013
183
SPICY ORANGE CHICKEN NOODLE BOWL
Yield: 10 chicken noodle bowls
Ingredients
Amounts
Tyson® Grilled Chicken Filets
Teriyaki Sauce,
Frozen Asian Vegetable Blend,
Orange Glazed Noodles (recipe
follows)
10 ea.
2½ Tbsp.
2½ cups
10 cups
Method
1. Arrange the frozen chicken breast filets on a sheet pan lined with baking paper. Evenly
brush the top of each filet with ¾ teaspoon each of teriyaki sauce. Loosely cover the
sheet pan with aluminum foil and heat the seasoned chicken filets in preheated 350°F
convection oven for 10 to 14 minutes, or until the minimum internal temperature reaches
165°F.
2. Cut each heated filet into 5 long strips by cutting each one 4 times lengthwise. Transfer
each cut filet back to the sheet pan, keeping each filet together, and hold covered in a hot
holding unit above 135°F until ready to use.
3. Meanwhile, heat the frozen Asian vegetable blend according to the manufacturer’s
instructions. Transfer the heated vegetables to a food-safe container and hold loosely
covered in a hot holding unit above 135°F until ready to use.
4. To build the spicy orange chicken noodle bowls, arrange 1 cup each of the prepared
orange glazed noodles into serving bowls. Top each bowl of orange glazed noodles with
¼ cup each of the heated Asian vegetables, and then top each bowl with 1 each of the
sliced teriyaki glazed chicken filets (5 strips each). Serve immediately. One spicy orange
chicken noodle bowl per serving.
MAY 2013
184
ORANGE GLAZED NOODLES
Ingredients
Amounts
Mandarin orange segments,
canned, drained
Teriyaki sauce
Sriracha Hot Sauce
Garlic, granulated
Onion salt
Ginger, ground, dried
Whole grain spaghetti pasta,
cooked al dente, drained
Green onions, fresh, washed, sliced
Tap water
5 cups
5
1¼
½
½
¼
10
tsp.
tsp.
tsp.
tsp.
tsp.
cups
3 ½ Tbsp.
Method
1. Arrange the drained mandarin orange segments in a single layer on a sheet pan lined
with baking paper. Roast the pan of mandarin oranges uncovered in a preheated 350°F
convection oven for 25 to 30 minutes, rotating the pan halfway through roasting, or until
the mandarin oranges have slightly dried out and are lightly browned.
2. Combine the roasted mandarin oranges with the remaining ingredients, EXCEPT the
pasta, green onions, and tap water, in a food processor and process until the sauce is
puréed and smooth. Transfer the prepared spicy orange sauce in a large mixing bowl
with the reserved pasta, green onions, and tap water until the pasta is evenly coated in
sauce.
3. Transfer the dressed pasta to a hotel pan and cover tightly with plastic wrap and then
aluminum foil on top of that. Heat the pan of dressed pasta in a preheated steamer for 20
to 30 minutes, or until the pasta reaches a minimum internal temperature of 165F°. Hold
the orange glazed noodles covered in a hot holding unit above 135°F until ready to
serve.
MAY 2013
185
POTATO AND BROCCOLINI FRITTATA
Yield: 64 slices
Ingredients
Amounts
Golden Grilled® Diced Potatoes
Water boiling (190°-212°F)
Salt
Broccolini, cooked, cooled, chopped
Eggs, whole
Salt
Heavy cream
Ground black pepper
Thyme, dry, crushed
Feta cheese, crumbled
1
4
3
2
1
1
2
2
2
2
2
2
box
gal.
Tbsp.
cups
cup
cup
qt.
tsp.
cups
tsp.
tsp.
cups
Method
1. Heat water and 2 tablespoons of salt to a boil over high heat in a large stock pot. Add
Golden Grill® Diced Potatoes and cook until just tender, about 14 minutes. Drain and
cool under running cold water. Set aside.
3. Grease bottom of 4, half-sheet pans, cover with parchment paper, and grease parchment
paper. Set aside.
4. Toss together cooled potatoes, asparagus, and peppers in large mixing bowl. Spread
potato mixture in prepared half-sheet pans, dividing evenly, about 2 quarts per pan.
5. Whisk together eggs, cream, remaining 2 teaspoons of salt, pepper, and thyme in a large
mixing bowl until thoroughly combined. Pour egg mixture over potato mixture,
dividing evenly among pans, about 4½ cups per pan. Top each pan with ½ cup of
crumbled cheese.
6. Bake until golden brown and custard has set in the center, about 20 minutes. Remove
from oven and cool completely.
7. Chill 8 hours or overnight. Invert frittata onto cutting board and remove parchment
paper. Cut into triangular portions, 16 per pan, about 4-inch wide by 6-inch long.
MAY 2013
186
THURSDAY
MAY 2013
187
BREAKFAST
Mushroom and Pinto Bean Breakfast Burrito with Scrambled Eggs,
Brown Rice, and Avocado Salsa Verde
White Bean and Turkey Mushroom Sausage Frittata
Jennie-O Turkey Bacon
Mushroom, Chorizo, Egg, Jack Cheese, and Black Bean
Breakfast Whole Wheat Pizza
Five Minute Steel Cut Oats with Diced Apple, Raisin, Nut Salad
Whole Wheat Lemon and Currant Scone
Apple Carrot Nut Muffins
Peanut Butter
Orange Marmalade, Blackberry Jam, Strawberry Preserves, and Apricot Jam
Fresh Seasonal Fruit
Individual Chobani Yogurts
Peach Yogurt Smoothie
Sponsored by Mushroom Council
MAY 2013
188
AVOCADO SALSA VERDE
Yield: 2 cups
Ingredients
Amounts
Hass avocado, large, ripe, peeled,
1
seeded, and cut in ½” dice
Tomato, red or yellow, seeded and cut 1/3
in ¼” dice
Red onion, sweet, finely chopped
2
Serrano chile, seeded and minced
½
Garlic, minced
½
Fresh lime or lemon juice
1
Fresh cilantro leaves, chopped
2
Sugar
large
Salt and pepper
to
ea.
cup
Tbsp.
tsp. or to taste
tsp. or to taste
Tbsp.
Tbsp.
pinch
taste
Method
1. Carefully combine all ingredients and refrigerate at least one hour before serving to
allow the flavors to marry.
Note: For conference, the salsa was served as a breakfast burrito with mushrooms, pinto
beans, and brown rice scrambled eggs.
Source: John Ash, as presented at the 2010 Worlds of Healthy Flavor Conference.
MAY 2013
189
WHITE BEAN AND TURKEY MUSHROOM
SAUSAGE FRITTATA
Yield: 12 portions
Ingredients
Amounts
Bush’s Best Cannellini or Great
Northern Beans, drained”
Caramelized onion slices
Sausage, cooked and crumbled
Mushrooms, sautéed
Arugula
Asiago cheese, shredded
Eggs, large, lightly beaten
Milk or half and half
Red pepper flakes
Asiago cheese, shredded
3 cups
3 cups
3 cups
2 cups
2
2
12
1
½
1
cups
cups
ea.
cup
tsp.
cup
Method
1. Combine beans, onions, sausage, sautéed mushrooms, arugula and cheese. Transfer to
greased half hotel pan.
2. Whisk together eggs, milk and red pepper flakes. Pour over bean-sausage mixture and
spread evenly. Sprinkle with cheese.
3. Bake in 325°F conventional or 300°F convection oven for 45 minutes or until eggs are set.
Let stand 15 minutes before cutting into 12 equal pieces and serve hot.
Note: *Other beans may be substituted including Pinto, Black, Garbanzo or Kidney.
For Individual Frittatas: In a 16-ounce casserole layer: ¼ cup onions, ¼ cup beans, ¼ cup
sausage, ¼ cup arugula, and 2 tablespoons of cheese. Combine 2 eggs with
Source: Bush’s Beans, as presented at the 2013 Healthy Flavors, Healthy Kids conference.
MAY 2013
190
STEEL-CUT OATS WITH FRESH BERRIES,
ALMONDS, AND PISTACHIOS
Yield: 3 (1 cup) portions
Ingredients
Amounts
Water
Ground cinnamon
Salt
Steel-cut oats (not quick cooking, can
be found in natural foods section)
California raisins
Vanilla extract
3¼
¼
¼
1
cups
tsp.
tsp.
cup
½ cup
½ tsp.
Milk, not butter, sweetener, for
topping, optional
Fresh berries, for topping, optional
Garnish
Apples, diced
Raisins
Brown sugar
Toasted peanuts, chopped
2 cups
Method
1. Coat the bowl of a slow cooker with cooking oil spray. Add water, then sprinkle in
cinnamon, salt, oats, raisins, and vanilla. Cover and cook on low for 6 to 8 hours.
2. Serve with berries and a side of milk.
MAY 2013
191
MUSHROOM, CHORIZO, EGG, JACK CHEESE, AND BLACK
BEAN BREAKFAST PIZZA
Ingredients
Amounts
Thin pizza crust, prepared
Eggs, large
White onions, minced
Chorizo Spanish links,
diced, cooked
Black beans, drained, rinsed
Mushrooms, mixed
prepped, sautéed
Jack cheese, shredded
2
3
8
2
½
ea.
Tbsp.
ea.
cups
lb.
Kosher salt
Ground black pepper
to taste
to taste
3 cups
1 lb.
5 oz.
Method
2. Brush the pizza crust on both sides with 1 tablespoon of olive oil. Place crust directly
onto the middle rack of the oven and bake for 10 minutes.
3. While the crust is cooking, break the eggs into a bowl. Whisk them well and season them
with salt and pepper. Add the remaining 2 tablespoons of olive oil to a 10-inch skillet
and heat over medium heat. Add the onions and cook until translucent, about 4 minutes.
Add the diced chorizo and cook until colored.
4. Scrape the vegetable mixture into the eggs and beat it well to distribute evenly. Turn the
heat down to low and pour the egg mixture back into the pan. Gently stir the eggs until
they are just set and still moist, about 3 to 4 minutes.
5. Spread the egg mixture evenly onto the baked pizza crust and top with the black beans,
cooked mushrooms, and cheese. Return to the oven until the cheese is melted and lightly
browned, about 1 minute. Serve hot.
MAY 2013
192
WHOLE-WHEAT LEMON AND
DRIED CURRANT SCONES
Yield: 12 medium or 16 small
Ingredients
Amounts
Old-fashioned rolled oats
½ cup
Whole wheat pastry flour
1½ cups
Sugar
1/3 cup
Baking powder
1 Tbsp.
Baking soda
¼ tsp.
Salt
½ tsp.
Unsalted butter, cold, cut into bits
6 Tbsp. (¾ stick)
Lemons, zest of
1½ ea.
Currants
½ cup
Egg, large
1 ea.
Buttermilk, well-shaken
½ cup
Buttermilk, well-shaken, for brushing
¼ cup
Sugar, coarse, optional, for decoration
Method
1. Place a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet
with parchment and set aside.
2. In a spice grinder, grind enough of the rolled oats to make a scant ½ cup of fine flour.
Transfer to a large bowl. Blend in the whole-wheat flour, sugar, baking powder, baking
soda and salt.
3. With a pastry blender or two knives, cut the butter into the flour until the mixture
resembles uneven pebbles. Stir in the grated lemon zest and currants..
4. Whisk the egg into the ½ cup of buttermilk in a small bowl. Pour the liquid into the dry
ingredients. With a rubber spatula, lightly stir and fold in the wet ingredients just until
the dry ingredients are moistened. Do not over mix.
5. Turn the dough out onto a floured surface. Gently knead 4 or 5 times, incorporating any
loose dough as you go. The dough should be slightly moist. Work in a little more flour if
it feels sticky. Shape the dough into 2 rounds about 6” diameter. Cut each round into 6-8
wedges.
6. Transfer the wedges to the prepared baking sheet, leaving ½ inch between them. Brush
with buttermilk on top and, if desired, dust with coarse sugar. Bake until the bottoms
are golden, 13 to 15 minutes. Rotate the baking sheet halfway through for even baking.
Transfer the scones to a cooling rack. Eat warm or at room temperature.
Source: Adapted from Whole Grains, Every Day, Every Way (Random House, 2006)
MAY 2013
193
APPLE CARROT MUFFINS
Yield: 12 portions
Ingredients
Amounts
Nuts, slivered or chopped
Sunflower seeds
Raisins
Dried coconut
Dates
Candied ginger
Carrot, grated
Apple, grated
All-purpose flour
Cracked or rolled oats
Baking powder
Baking soda
Salt
Eggs, separated
Buttermilk
Apple juice
Butter
Sugar
30
30
25
30
40
20
55
70
65
40
15
5
3
3
95
100
30
30
36
g
g
g
g
g
g
g
g
g
g
g
g
g
g
g
g
g
g
g
Method
1. Preheat the oven to 375°F. Toast the nuts and seeds. Let them cool to room temperature.
2. Chop the ginger and dates, but not too finely; mix with the raisins and coconut.
3. Weigh out the dry ingredients and mix lightly with a fork.
4. Separate the yolks and whites and whip the whites until they hold stiff moist peaks.
5. Beat the butter in an electric mixer until it gets fluffy. Add the sugar slowly and continue
to beat until it becomes light in color and texture. Add the yolks slowly beating after
each addition.
6. Begin adding the flour/grain mixture, alternately with the buttermilk and apple juice.
Alternate between wet and dry ingredients until both are used up.
7. Add the nuts and seeds, carrots, apples and fruits.
8. Add a third of the beaten egg whites and stir them into the mixture to lighten it. Next
add the remainder of the egg whites and fold them in until the color of the mixture is
uniform.
9. Scoop into prepared muffin tins (well-oiled so that the muffins won’t stick). Bake the
muffins in the preheated oven until nicely browned and a toothpick inserted in the
middle comes out clean. Allow to cool briefly before serving.
Source: Mark Furstenberg
MAY 2013
194
PEACH YOGURT SMOOTHIE
Yield: 3 cups
Ingredients
Amounts
Greek vanilla yogurt
Ice cubes, approximately 1 cup
Peaches, frozen
Lime juice
1
1
2
1
cup
cup
cups
Tbsp.
Method
1. Put in all ingredients in a blender and purée until smooth. Pour into glasses and enjoy.
MAY 2013
195
COMPARATIVE TASTING
MAY 2013
196
ZUCCHINI CAKE - A
Yield: 28 portions
Ingredients
Amounts
Brown sugar
Granulated sugar
Canola oil
Eggs, whole, about 4.3 each
Flour, Sir Galahad brand
Baking soda
Baking powder
Salt
Nutmeg, ground
Cinnamon, ground
Zucchini, fresh, grated
Pecans, toasted
289
289
349
218
566
6
6
12
3
12
433
193
g
g
g
g
g
g
g
g
g
g
g
g
Method
2. Mix sugars, oil, and eggs on medium speed for 3 minutes.
3. In a separate bowl, combine flour, baking soda, baking powder, salt, nutmeg and
cinnamon.
4. Add dry ingredients to sugar mixture, alternating with zucchini and pecans. Mix to
combine, stopping to scrape the paddle and bowl.
5. Portion into prepared pan(s) and bake for 20 minutes.
Source: Alain Dubernard, as presented at the 2013
Healthy Flavors, Healthy Kids conference.
MAY 2013
197
ZUCCHINI CAKE – B
Yield: 28 portions
Ingredients
Amounts
Brown sugar
Granulated sugar
Canola oil
Baking soda
Baking powder
Salt
Nutmeg, ground
Cinnamon, ground
Pecans, toasted
289
289
349
218
566
6
6
10
3
12
433
193
g
g
g
g
g
g
g
g
g
g
g
g
Method
cinnamon.
MAY 2013
198
ZUCCHINI CAKE - C
Yield: 28 portions
Ingredients
Amounts
Brown sugar
Granulated sugar
Canola oil
Baking soda
Baking powder
Salt
Nutmeg, ground
Cinnamon, ground
Pecans, toasted
289
289
349
218
566
6
6
8
3
12
433
193
g
g
g
g
g
g
g
g
g
g
g
g
Method
cinnamon.
MAY 2013
199
MORNING BREAK
Peanut and Dried Fruit Trail Mix
Kale Chips
Peanut Snack Packs
Gimmway Carrot Snack Packs
MAY 2013
200
PEANUT AND DRIED FRUIT TRAIL MIX
Yield: 7 cups
Ingredients
Amounts
Golden raisins
Black raisins
Currants
Dried apricots, diced
Peanuts, toasted, candied
Salt
Dried mango
Dried bananas
1
1
½
1
cup
cup
cup
cup
2 cups
1
tsp.
½
cup
½
cups
Method
1. To make the candied peanuts, toss in one egg white and ½ cup powdered sugar and
toast in a 300˚F oven for 20-25 minutes, cool.
2. Mix all other ingredients well and store in a sealed container.
MAY 2013
201
CRISPY KALE "CHIPS"
Ingredients
Amounts
Kale, washed,
thoroughly dried
Olive oil
Sea salt, for sprinkling
1 hd.
2 Tbsp.
Method
2. Remove the ribs from the kale and cut into 1½-inch pieces. Lay on a baking sheet and
toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through,
about 20 minutes.
3. Serve as finger food.
MAY 2013
202
MORNING DEMONSTRATIONS
MAY 2013
203
VEGGIE ENCHILADAS WITH ROASTED PEPPER SAUCE
Yield: 8 enchiladas*
Ingredients
Amounts
Butter, unsalted,
at room temperature,
for greasing
Warm Roasted Pepper Dip
(recipe follows)
Whole-wheat tortillas, 6”
Stir-Fried Carrot Salad (recipe follows)
Cheese, shredded
(any combination of cheddar,
mozzarella, queso blanco,
or Monterey Jack)
Fresh cilantro, chopped
Sour cream, optional, for serving
1 Tbsp.
1 recipe
8 ea.
1 recipe
1 cup
¼ cup
Method
1. Preheat oven to 450°F. Grease the bottom of an 11-by 9-inch baking dish with butter, add
½ cup of Warm Roasted Pepper Dip, and shake the dish to spread evenly. Set the baking
dish aside.
2. Warm a griddle or medium skillet for 2 minutes over medium-high heat. Reduce the
heat to medium and warm each tortilla until it is pliable and smells toasty, about 15 to
20 seconds per side.
3. Roll a heaping ¼ cup of carrot salad in each tortilla and place seam side down in the
baking dish. Cover with the remaining dip and top with an even layer of cheese. Bake
until the cheese is melted and golden brown, about 20 minutes. Sprinkle with cilantro
and serve with sour cream (if using).
Notes: This is a great make-ahead meal that can be assembled and frozen for up to 3
months. If using 8-inch instead of 6-inch tortillas, add 1/3 cup of coleslaw to each tortilla.
Nutrition Information (per enchilada)
* One portion provides 1 oz. grain, ½ cup vegetable
MAY 2013
204
Ingredients
8 Enchiladas
50 Enchiladas
Weight Measure
Weight Measure
Butter, unsalted, at
room temperature
1 Tbsp.
6 Tbsp.,
1 tsp.
Warm Roasted Pepper
Dip (recipe follows)
1 (8-serving)
recipe
Whole-wheat tortillas,
6”
8 each
1 (50serving
recipe)
50 each
Stir-Fried Carrot Salad
(recipe follows)
1 (8 serving)
recipe
1 (50
serving
recipe)
Cheese, shredded
(combination of
cheddar, mozzarella,
queso blanco, or
Monterey Jack)
Fresh cilantro,
chopped
Sour cream (optional)
1 cup
6¼ cups
¼ cup
1½ cups
For serving
For serving
Directions
1.
Preheat oven to 450°F. Grease the bottom of an 11-by 9-inch
baking dish with butter, add ½ cup of Warm Roasted Pepper
Dip, and shake the dish to spread evenly. Set the baking dish
aside.
2.
3.
Warm a griddle or medium skillet for 2 minutes over
medium-high heat. Reduce the heat to medium and warm
each tortilla until it is pliable and smells toasty, about 15 to
Roll a heaping ¼ cup of carrot salad in each tortilla and place
seam side down in the baking dish. Cover with the
remaining dip and top with an even layer of cheese. Bake
until the cheese is melted and golden brown, about 20
minutes.
4.
Sprinkle with cilantro and serve with sour cream (if using).
MAY 2013
205
Recipe Notes:
This is a great make-ahead meal that can be assembled and frozen for up to 3 months. If using 8-inch instead of 6-inch
tortillas, add 1/3 cup of coleslaw to each tortilla.
Serving Notes:
One serving provides 1 oz. grain, ½ cup vegetable (red/orange)
MAY 2013
206
WARM ROASTED PEPPER DIP
Yield: 8 portions
Ingredients
Amounts
Canola oil
Red onion, small, roughly chopped
Red bell peppers, cored, seeded,
roughly chopped
Tomatoes, medium, cored,
sliced into thick wedges
Garlic cloves, peeled
Jalapeño chile (cored and seeded
if you prefer a milder flavor)
Kosher salt
Peppercorns, ground
Heavy cream (more if you prefer
a thinner dip)
Mozzarella or queso fresco,
cut into small cubes
Tortilla chips
3 Tbsp.
1 ea.
4 ea.
2 ea.
4 ea.
1 ea.
1 tsp.
½ tsp.
¼ cup
1/4 lb.
for serving
Method
1. Preheat your oven to 450°F. Grease a large glass baking dish with 1 tablespoon of the oil.
Add the onion, tomatoes, garlic, and jalapeño to the baking dish. Sprinkle with the salt
and ground peppercorns, drizzle with the remaining 2 tablespoons of oil, and toss to
coat. Roast the vegetables until they are soft and brown, about 1 hour, stirring every 15
minutes.
2. Transfer the vegetables to a blender along with the cream and process until smooth.
Pour the purée into a medium saucepan and bring it to a simmer. Reduce the heat to
medium, add the cheese, and cook until it starts to melt, 1 to 2 minutes. Turn off the
heat. Taste and adjust the salt if necessary and serve with tortilla chips.
Nutrition Information (per portion/serving, analyzed without tortilla chips)
MAY 2013
207
Ingredients
8 Servings
50 Servings
Directions
Canola oil
3 Tbsp.
1 cup,
3 Tbsp.
Red onion, small,
roughly chopped
Red bell peppers,
cored, seeded, roughly
chopped
Tomatoes, medium,
cored, sliced into thick
wedges
Jalapeno chile, cored
and seeded if you
prefer a milder flavor
Kosher salt
1 each
6 ¼ each
4 each
25 each
2 each
12 ½ each
4 each
1 each
25 each
6¼ each
1 tsp.
Ground peppercorns
Heavy cream (more if
you prefer a thinner
dip)
½ tsp.
¼ cup
2 Tbsp.,
¼ tsp.
3 1/8 tsp.
1½ cups
MAY 2013
208
1.
Preheat your oven to 450°F. Grease a large glass baking dish
with 1/3 of the oil. Add the onion, tomatoes, garlic, and
jalapeño to the baking dish. Sprinkle with the salt and ground
peppercorns, drizzle with the remaining 2/3 tablespoons of
oil, and toss to coat. Roast the vegetables until they are soft
and brown, about 1 hour, stirring every 15 minutes.
2.
Transfer the vegetables to a blender along with the cream and
process until smooth. Pour the purée into a medium
saucepan and bring it to a simmer. Reduce the heat to
medium, add the cheese, and cook until it starts to melt, 1 to 2
minutes. Turn off the heat. Taste and adjust the salt if
necessary and serve with tortilla chips.
Mozzarella or queso
fresco, cut into small
cubes
Tortilla chips
¼ lb.
1½ lb.
For serving
For serving
Nutrition Information (per portion/serving, analyzed without tortilla chips)
MAY 2013
209
STIR-FRIED CARROT SALAD
Yield: 8 portions
Ingredients
Amounts
Canola oil
Jalapeno chile (cored and seeded if
you prefer a milder flavor),
finely chopped
Cumin seeds
Peppercorns, ground
Coriander, ground
Carrots, medium (about 1 lb.),
peeled, grated
Green cabbage, cored, shredded
Cayenne pepper
Sugar
Toasted Cumin (recipe follow)
Kosher salt
Limes, juice of
2 Tbsp.
1 ea.
1
½
1
10
1
½
½
2
1
1
1½
tsp.
tsp.
tsp.
ea.
hd.
cup
tsp.
tsp.
tsp.
Tbsp.
ea.
Method
1. Heat the oil with jalapeños, cumin seeds, and ground peppercorns in a large skillet or
wok over medium-high heat, cooking until the cumin is fragrant and browned, about 2
minutes. Add the coriander, cook for 15 seconds, and then add the carrots and cabbage.
Cook, stirring occasionally, until the cabbage has wilted yet is still al dente, about 4
minutes
2. Stir in the cilantro, cayenne pepper, sugar, Toasted Cumin, and salt. Cook for 30 seconds
and then remove the skillet from the heat. Stir in the lime juice and taste for seasoning.
Serve either warm, at room temperature, or cold.
Notes: Grate the carrots and cabbage by hand or using the slicer attachment on your food
processor or stand mixer. Note that using a machine will result in a finer texture.
Saturated fat: 0.5 g ⁄ Polyunsaturated fat: 1 g ⁄ Monounsaturated fat: 2.5 g
MAY 2013
210
Ingredients
8 Servings
50 Servings
Directions
Canola oil
2 Tbsp.
¾ cup
Jalapeno chile (cored
and seeded if you
prefer a milder flavor),
finely chopped
Cumin seeds
Peppercorns, ground
Coriander, ground
Carrots, medium,
peeled, grated
Green cabbage, cored,
shredded
Cilantro, fresh,
chopped
1 each
6¼ each
1 tsp.
½ tsp.
1 tsp.
10 each
6¼ tsp.
3 1/8 tsp.
6 ¼ tsp.
62½ each
About 1
lb.
6¼ lb.
1 head
6¼ heads
½ cup
3 cups,
2 Tbsp.
Cayenne pepper
Sugar
½ tsp.
2 tsp.
Ground cumin, toasted
1 tsp.
3 1/8 tsp.
4 Tbsp.,
½ tsp.
6¼ tsp.
MAY 2013
211
1.
Heat the oil with the jalapeño, cumin seeds, and ground
peppercorns in a large skillet or wok over medium-high
heat, cooking until the cumin is fragrant and browned, about
2 minutes. Add the coriander, cook for 15 seconds, and then
add the carrots and cabbage. Cook, stirring occasionally,
until the cabbage has wilted yet is still al dente, about 4
minutes.
2.
Stir in the cilantro, cayenne pepper, sugar, toasted cumin,
and salt. Cook for 30 seconds and then remove the skillet
from the heat. Stir in the lime juice and taste for seasoning.
Kosher salt
Limes, juice of
1 Tbsp.
1 ½ each
6 ¼ Tbsp.
9 ½ each
MAY 2013
212
TOASTED CUMIN
Yield: about ½ cup
Ingredients
Amounts
Cumin seeds
½ cup
Method
1. Place the cumin seeds in a large skillet over medium-high heat. Toast, while shaking the
skillet occasionally, until the cumin becomes a toasty brown color and starts to smoke,
about 4 to 5 minutes. Place the cumin seeds to a bowl to cool. Once cooled, grind in a
spice grinder or coffee mill until powder fine. Store in an airtight container for up to 4
months.
MAY 2013
213
SWEET POTATO CHAAT
Yield: 6 to 8 portions (about 5 cups)
Ingredients
Amounts
Sweet potatoes, medium (about 5 ea.) 2 ½
Canola oil
4
Kosher salt
1-2
Toasted Cumin (see recipe index)
1-2
Chaat masala
1-2
Cayenne pepper
1/8-¼
Limes, cut into wedges
2
lb.
cups
Tbsp.
Tbsp.
Tbsp.
tsp.
ea.
Method
1. Preheat the oven to 450°F. Prick the sweet potatoes with a fork and then place them on
an aluminum foil-lined baking sheet. Bake until the skins are baggy and the flesh gives
to slight pressure, about 1 hour (less for small sweet potatoes and longer for large ones).
Set the potatoes aside to cool completely and then peel and chop them into cubes.
Reduce the oven temperature to 350°F.
2. Heat the canola oil in a large pot or wok until it registers between 325°F and 350°F on a
thermometer. Using a slotted spoon, add about ¼ of the potato cubes (take care not to
overcrowd the pot because the oil will cool) and fry, stirring, turning, and breaking the
potatoes apart if they stick together. Fry until they are blistered and browned, 4 to 6
minutes. Transfer them to a paper towel-lined plate and set them aside or keep them
warm on a baking sheet in the hot oven. Let the oil return to 325°F to 350°F before frying
the remaining batches of potatoes.
3. Once all the potatoes are fried, transfer them to a bowl and toss with a few pinches of
kosher salt, Toasted Cumin, chaat masala, cayenne to taste, and some fresh lime juice.
Taste and adjust with additional spices or lime juice as you like. Serve while hot or at
room temperature.
* One half-cup portion provides ½ cup vegetable (red/orange)
MAY 2013
214
SWEET POTATO CHAAT
Ingredients
10 (½ cup)
50 Servings
Directions
Servings
Sweet potatoes,
medium
2½ lb.
5 each
12½ lb.
25 each
1.
Canola oil
4 cups
20 cups
2.
Kosher salt
1-2 Tbsp.
5-10 Tbsp.
3.
Toasted cumin
Chaat masala
1-2 Tbsp.
1-2 Tbsp.
5-10 Tbsp.
5-10 Tbsp.
MAY 2013
215
Preheat the oven to 450°F. Prick the sweet potatoes with a
fork and then place them on an aluminum foil-lined baking
sheet. Bake until the skins are baggy and the flesh gives to
slight pressure, about 1 hour (less for small sweet potatoes
and longer for large ones). Set the potatoes aside to cool
completely and then peel and chop them into cubes. Reduce
the oven temperature to 350°F.
Heat the canola oil in a large pot or wok until it registers
between 325°F and 350°F on a thermometer. Using a slotted
spoon, add about ¼ of the potato cubes (take care not to
overcrowd the pot because the oil will cool) and fry, stirring,
turning, and breaking the potatoes apart if they stick
together. Fry until they are blistered and browned, 4 to 6
minutes. Transfer them to a paper towel-lined plate and set
them aside or keep them warm on a baking sheet in the hot
oven. Let the oil return to 325°F to 350°F before frying the
remaining batches of potatoes.
Once all the potatoes are fried, transfer them to a bowl and
toss with a few pinches of kosher salt, toasted cumin, chaat
masala, cayenne to taste, and some fresh lime juice. Taste and
adjust with additional spices or lime juice as you like. Serve
while hot or at room temperature.
Cayenne pepper
1/8 to ¼
tsp.
2 each
2/3 to
1¼ tsp.
10 each
Serving Notes:
One half-cup serving provides ½ cup vegetable (red/orange)
MAY 2013
216
CARDAMOM-ROASTED CAULIFLOWER
Yield: 8 portions
Ingredients
Amounts
plus extra for greasing baking dish
Green cardamom pods
Red chiles, dried, optional
Coriander seeds
Cumin seeds
Peppercorns, whole
Cauliflower (2½-3 lb.),
cored, broken into medium florets
Red onion, halved, thinly sliced
Kosher salt, for sprinkling
1/3 cup
3
3
1
1
½
1
ea.
ea.
Tbsp.
tsp.
tsp.
hd.
1 ea.
Method
1. Preheat the oven to 425°F. Grease a 9- by 13-inch baking dish or large gratin dish with
olive oil and set aside.
2. Grind the cardamom pods, chilies, coriander, cumin, and whole peppercorns in a coffee
grinder or small food processor until fine. Mix the spices with the olive oil in a large
bowl. Add the cauliflower and onion and toss to coat. Transfer the vegetables to a
baking dish and roast until they are tender, about 1 hour, stirring every 20 minutes.
Sprinkle with salt and serve.
Notes: Coarse kosher salt, or even Maldon sea salt, adds a lovely crunch to this otherwise
ultra-tender roasted cauliflower.
* One half-cup portion provides ½ cup vegetable (other)
MAY 2013
217
CARDAMOM ROASTED CAULIFLOWER
Ingredients
8 (½ cup)
50 Servings
Directions
Servings
Extra-virgin olive oil.
Plus extra for greasing
baking dish
Green cardamom pods
1/3 cup
2 cups
1.
Preheat the oven to 425°F. Grease a 9- by 13-inch baking dish
or large gratin dish with olive oil and set aside.
3 each
19 each
2.
Grind the cardamom pods, chilies, coriander, cumin, and
whole peppercorns in a coffee grinder or small food
processor until fine. Mix the spices with the olive oil in a
large bowl. Add the cauliflower and onion and toss to coat.
Transfer the vegetables to a baking dish and roast until they
are tender, about 1 hour, stirring every 20 minutes. Sprinkle
with salt and serve.
Red chiles, dried
(optional)
Coriander seeds
Cumin seeds
Peppercorns, whole
Cauliflower, cored,
broken into medium
florets
Red onion, halved,
thinly sliced
Kosher salt, for
sprinkling
3 each
19 each
1 Tbsp.
1 tsp.
½ tsp.
1 head
6¼ Tbsp.
6¼ tsp.
3 tsp.
6¼ head
1 each
6¼ each
2 ½ to 3
lb.
MAY 2013
218
Recipe Notes:
Coarse Kosher salt, or even Maldon sea salt, adds a lovely crunch to this otherwise ultra-tender roasted cauliflower.
Serving Notes:
One half-cup portion provides ½ cup vegetable (other)
Nutrition Information (per ½ cup portion/serving, analyzed with ½ tsp. salt for 8 portions)
MAY 2013
219
GREEN BEANS WITH COCONUT
GREEN BEAN PORIYAL
Yield: 6 portions*
Ingredients
Amounts
Canola oil
Mustard seeds
Curry leaves, roughly torn, optional
Cumin seeds
Coconut, unsweetened, shredded
Green beans, cut into bite-sized pieces
Kosher salt
Water
¼
1
24
1¼
¾
1
1½
1
cup
Tbsp.
ea.
tsp.
cup
lb.
tsp.
cup
Method
1. Combine the oil and the mustard seeds in a large skillet or wok. Cook over mediumhigh heat until the mustard seeds start to pop, 1 ½ to 2 minutes. Add the curry leaves
and cumin seeds and cook, stirring often, until the cumin becomes fragrant and
browned, 1 ½ to 2 minutes. Add ¼ cup of the coconut and cook until it turns a toasty
brown color, 15 to 30 seconds, stirring continuously so the coconut doesn’t burn.
2. Add the green beans and the salt and cook for 5 minutes, stirring occasionally. Add the
remaining ½ cup of coconut and the water and bring to a simmer. Cover the skillet and
reduce the heat to medium-low. Cook until the green beans are tender, about 10
minutes. Uncover, increase the heat to medium, and cook until all of the water is
evaporated, stirring often, 5 to 8 minutes. Taste for seasoning and serve.
Notes: You can substitute any bite-sized vegetable for green beans—try it with zucchini or
cabbage, two of my favorites. While coconut, mustard seeds, and curry leaves are a constant
trio, other spices can be eliminated or added as you please. If using frozen green beans, use
half as much water at the end of the recipe.
* One portion provides ½ cup vegetable (other)
MAY 2013
220
Ingredients
6 (½ cup)
50 Servings
Directions
Servings
Canola oil
¼ cup
2 cups
Mustard seeds
1 Tbsp.
Curry leaves, roughly
torn
Cumin seeds
24 each
½ cup,
1 tsp.
200 each
Coconut,
unsweetened,
shredded
Green beans, cut in
bite-sized pieces
¾ cup
1¼ tsp.
MAY 2013
Combine the oil and the mustard seeds in a large skillet or
wok. Cook over medium-high heat until the mustard seeds
start to pop, 1 ½ to 2 minutes. Add the curry leaves and
cumin seeds and cook, stirring often, until the cumin
becomes fragrant and browned, 1 ½ to 2 minutes. Add 1/3 of
the coconut and cook until it turns a toasty brown color, 15 to
30 seconds, stirring continuously so the coconut doesn’t burn.
2.
Add the green beans and the salt and cook for 5 minutes,
stirring occasionally. Add the remaining 2/3 cup of coconut
and the water and bring to a simmer. Cover the skillet and
reduce the heat to medium-low. Cook until the green beans
are tender, about 10 minutes. Uncover, increase the heat to
medium, and cook until all of the water is evaporated,
stirring often, 5 to 8 minutes. Taste for seasoning and serve.
3 Tbsp.,
1½ tsp.
6¼ cups
1 pound
1.
8 1/3 lb.
221
Kosher salt
1½ tsp.
Water
1 cup
4 Tbsp.,
½ tsp.
8 1/3 cups
Recipe Notes:
You can substitute any bite-sized vegetable for green beans—try it with zucchini or cabbage, two of my favorites. While
coconut, mustard seeds, and curry leaves are a constant trio, other spices can be eliminated or added as you please. If using
frozen green beans, use half as much water at the end of the recipe.
Serving Notes:
One portion provides ½ cup vegetable (other)
MAY 2013
222
ADAPTED VEGGIE ENCHILADAS
Yield: 20 enchiladas*
Ingredients
Amounts
Spicy Tomato and Pepper Dip
(recipe follows)
Wheat tortilla, 8”
3 cups
20 ea.
Roasted Carrot Slaw (recipe follows)
5 cups
Garbanzo beans, canned,
drained, rinsed
Mozzarella cheese, shredded
Cilantro, chopped
5 cup
6 oz.
¼ cup
Method
1. Coat bottom of 2-inch half pan with 1½ cups of Spicy Tomato and Pepper Dip.
2. To build enchiladas, place ¼ cup of garbanzo beans in the center of the tortilla. Top
beans with ¼ cup of carrot slaw. Roll tortillas, leaving ends open, and place in full-size
pan on top of enchilada sauce. (Note: a 2-inch half pan will hold 10 enchiladas [2 rows
by 5].) Arrange enchiladas in a single layer. Do not stack.
3. Ladle remaining 1 ½ cups Spicy Tomato and Pepper Dip over top of enchiladas. Cover
with aluminum foil and bake in 350°F oven for 20 minutes.
4. Sprinkle 1½ cups of shredded cheese on top of enchiladas and bake, uncovered, an
additional 5 minutes, or until cheese is melted. Garnish with cilantro.
Source: Lisa Feldman, Sodexo, as presented at the 2013 Healthy Flavors, Healthy Kids conference.
*One enchilada provides 1.75 oz. meat/meat alternate, 1.75 oz. grain, 0.375 cup vegetable
Total cost per recipe: $9.19
Cost per serving: $0.46
MAY 2013
223
ADAPTED VEGGIE ENCHILADAS
Presented by Chef Lisa Feldman at the 2013 Healthy Flavors, Healthy Kids National Leadership Summit
Ingredients
20 Enchiladas
50 Enchiladas
Weight Measure
Weight Measure
Spicy Tomato and
Pepper Dip (recipe
follows)
Whole-wheat tortillas,
8”
Directions
3 cups
7½ cups
1.
Coat bottom of 2-inch half pan with 1½ cups of Spicy
Tomato and Pepper Dip.
20 each
50 each
2.
To build enchiladas, place ¼ cup of garbanzo beans in the
center of the tortilla. Top beans with ¼ cup of carrot slaw.
Roll tortillas, leaving ends open, and place in full-size pan
on top of enchilada sauce. (Note: a 2-inch half pan will hold
10 enchiladas [2 rows by 5].) Arrange enchiladas in a single
layer. Do not stack.
Ladle remaining 1 ½ cups Spicy Tomato and Pepper Dip
over top of enchiladas. Cover with aluminum foil and bake
in 350°F oven for 20 minutes.
3.
Roasted Carrot Slaw
(recipe follows)
Garbanzo beans,
canned, drained,
rinsed
Mozzarella cheese,
shredded
5 cups
12½ cups
5 cups
12½ cups
6 oz.
Cilantro, chopped
15 oz.
¼ cup
4.
Sprinkle 1½ cups of shredded cheese on top of enchiladas
and bake, uncovered, an additional 5 minutes, or until
cheese is melted. Garnish with cilantro.
½ cup,
2 Tbsp.
MAY 2013
224
Recipe Notes:
Serving Notes:
One enchilada provides 1.75 oz. meat/meat alternate, 1.75 oz. grain, 0.375 cup vegetable
MAY 2013
225
ADAPTED SPICY TOMATO AND PEPPER DIP
Yield: 12 portions (1 cup each)
Ingredients
Amounts
Canola oil
Onion, red, diced
Green bell pepper, diced
Garlic, chopped
Tomato paste
Blanco cheese sauce (1 bag)
1
2
1
1
¼
2
5
Tbsp.
cups
cup
cup
cup
cups
lb.
Method
2. Place oil in 2-inch hotel pan. Stir in onions and peppers. Roast until soft, about 5 to 6
minutes. Stir in garlic. Roast for an additional 2 to 3 minutes, or until garlic is soft and
light brown. Add tomato paste and blanco sauce. Cover with plastic and foil.
3. Reduce oven temperature to 300°F. Heat for 15 to 20 minutes, or until sauce is hot. Stir to
combine well.
4. Hold hot for service.
Nutrition Information (per cup)
Cost per cup: $1.13
MAY 2013
226
ADAPTED SPICY TOMATO AND PEPPER DIP
Ingredients
12 Cups
Directions
Weight Measure
Canola oil
1 Tbsp.
1.
2.
3.
4.
Red onion, diced
Green bell pepper,
diced
Garlic, chopped
Tomato paste
Blanco cheese sauce
Place oil in 2-inch hotel pan. Stir in onions and peppers. Roast until soft, about 5 to
6 minutes. Stir in garlic. Roast for an additional 2 to 3 minutes, or until garlic is soft
and light brown. Add tomato paste and blanco sauce. Cover with plastic and foil.
Reduce oven temperature to 300°F. Heat for 15 to 20 minutes, or until sauce is hot.
Stir to combine well.
Hold hot for service.
2 cups
1 cup
2 cup
5 lb.
¼ cup
2 cups
1 bag
Recipe Notes:
Cost per cup: $1.13
Nutrition Information (per cup)
MAY 2013
227
ADAPTED ROASTED CARROT SLAW
Yield: 28 portions
Ingredients
Amounts
Canola and olive oil blend
Jalapeno pepper, sliced, canned,
drained
Coriander
Green cabbage, shredded
Carrots, shredded
Cilantro, chopped
Lime juice
Sugar
Cumin, ground
Red or cayenne pepper
Ground black pepper
1 Tbsp.
1 tsp.
½
4½
2½
¼
¼
1
1
¼
¼
tsp.
cups
cups
cup
cup
tsp.
tsp.
tsp.
tsp.
Method
2. Place oil in 2-inch hotel pan. Stir in chopped jalapeno. Roast jalapeno until soft, about 3
to 4 minutes. Stir in coriander. Toss mixture with cabbage and carrot. Return to oven
and roast for an additional 4 to 5 minutes, or until cabbage is wilted yet still al dente.
Remove from oven and stir in remaining ingredients.
3. Cover and hold for service.
MAY 2013
228
ADAPTED ROASTED CARROT SLAW
Ingredients
28 Servings
50 Servings
Directions
Canola oil
1 Tbsp.
1 Tbsp.,
2 tsp.
Finely chopped
jalapeno
Ground coriander
Shredded cabbage
Shredded carrot
Lime juice
Cilantro
Sugar
1 tsp.
1¾ tsp.
½ tsp.
4½ cups
2½ cups
¼ cup
¼ cup
1 tsp.
¾ tsp.
8 cups
4 ½ cups
7 Tbsp.
7 Tbsp.
1¾ tsp.
Ground cumin, toasted
Cayenne pepper
Ground black pepper
1 tsp.
¼ tsp.
¼ tsp.
1¾ tsp.
½ tsp.
½ tsp.
1.
Heat the oil with the jalapeño, cumin seeds, and ground
peppercorns in a large skillet or wok over medium-high
heat, cooking until the cumin is fragrant and browned, about
2 minutes. Add the coriander, cook for 15 seconds, and then
add the carrots and cabbage. Cook, stirring occasionally,
until the cabbage has wilted yet is still al dente, about 4
minutes.
2.
Stir in the cilantro, cayenne pepper, sugar, toasted cumin,
and salt. Cook for 30 seconds and then remove the skillet
from the heat. Stir in the lime juice and taste for seasoning.
MAY 2013
229
Recipe Notes:
MAY 2013
230
ADAPTED GREEN BEANS WITH COCONUT
Yield: 11½ portions (½ cup each)*
Ingredients
Amounts
Coconut, shredded, unsweetened
Canola oil
Mustard seeds
Cumin seeds
Green beans, frozen, cooked, no salt
Kosher salt
¾
2
1
1
2
¼
cup
Tbsp.
Tbsp.
tsp.
lb.
tsp.
Method
2. Place coconut on sheet pan. Roast for 3 to 4 minutes until coconut is light brown.
Remove from oven, and reserve.
3. Place oil in 2-inch hotel pan. Stir in mustard and cumin seeds. Place in oven and roast
for 3 to 4 minutes until fragrant and mustard seeds start to pop. Stir green beans into
spices. Roast for an additional 5 to 6 minutes until edges of green beans are brown and
green beans are crisp-tender.
4. Remove from the oven. Stir in salt and toasted coconut.
* One portion provides ½ cup vegetable
MAY 2013
231
ADAPTED GREEN BEANS WITH COCONUT
Ingredients
11½ (½ cup)
50 (½ cup)
Servings
Servings
Directions
Coconut, shredded,
unsweetened
¾ cup
3¼ cups
1.
2.
Canola oil
2 Tbsp.
½ cup,
2 tsp.
3.
Mustard seeds
1 Tbsp.
4 Tbsp., 1
tsp.
4 ½ tsp.
Cumin seeds
Green beans, frozen,
cooked, no salt
Kosher salt
1 tsp.
2 lb.
Place coconut on sheet pan. Roast for 3 to 4 minutes until
coconut is light brown. Remove from oven, and reserve.
Place oil in 2-inch hotel pan. Stir in mustard and cumin seeds.
Place in oven and roast for 3 to 4 minutes until fragrant and
mustard seeds start to pop. Stir green beans into spices. Roast
for an additional 5 to 6 minutes until edges of green beans are
brown and green beans are crisp-tender.
8 lb., 6 oz.
¼ tsp.
1¼ tsp.
4.
Remove from the oven. Stir in salt and toasted coconut.
Recipe Notes:
Serving Notes:
One half-cup portion provides ½ cup vegetable
MAY 2013
232
MAY 2013
233
ADAPTED SWEET POTATO CHAAT
Yield: 12 portions (about 6 cups)
Ingredients
Amounts
Sweet potatoes
Canola oil
Cumin seeds, ground
Chaat masala
Cayenne pepper, ground
Honey
Lime juice
Limes, cut into 1/8
Kosher salt
3
4
2
1
2
1
1
2
2
lb.
cups
Tbsp.
Tbsp.
Tbsp.
cup
cup
ea.
Tbsp.
Method
2. Once heated, bake the sweet potatoes until the skins are baggy and the flesh gives to
slight pressure. It should take about an hour. This can be done the day before.
3. Once the potatoes are cooked and cooled, peel and chop them into medium dice.
4. In a tilt skillet or large sauté pan, add the oil and, in small batches (for a sauté pan) or all
at once for a large tilt skillet, take the cubed potatoes and put them in the oil that is now
hot. You will cook the potatoes until they have blistered and browned on all sides.
5. Transfer the potatoes to a paper lined sheet pan. If using the sauté pan, cook the rest of
your potatoes while the others stay warm in a warmer.
6. In a large bowl, combine the cumin, chaat masala, cayenne pepper, honey, lime juice,
and the limes.
Source: Adam Simmons, Fayetteville Public Schools,
Published with permission of the author. All rights reserved
Saturated fat: 1 g ⁄ Polyunsaturated fat 4 g ⁄ Monounsaturated fat: 9 g
* One portion provides ½ cup vegetable (red/orange)
MAY 2013
234
ADAPTED SWEET POTATO CHAAT
Ingredients
12 Servings
50 Servings
Directions
Sweet potatoes
3 lb.
12½ lb.
1.
2.
3.
Canola oil
4 cups
4 qt. and
½ cup
4.
5.
Cumin seeds, ground
2 Tbsp.
½ cup and
1 tsp.
Chaat masala
1 Tbsp.
Cayenne pepper,
ground
Honey
2 Tbsp.
Lime juice
1 cup
Limes, cut into 1/8
2 each
4 Tbsp. and
1/8 tsp.
½ cup and
1 tsp.
4 cups and
3 Tbsp.
4 cups and
3 Tbsp.
4 each
MAY 2013
1 cup
235
6.
Once heated, bake the sweet potatoes until the skins are
baggy and the flesh gives to slight pressure. It should
take about an hour. This can be done the day before.
Once the potatoes are cooked and cooled, peel and chop
them into medium dice.
In a tilt skillet or large sauté pan, add the oil and, in small
batches (for a sauté pan) or all at once for a large tilt
skillet, take the cubed potatoes and put them in the oil
that is now hot. You will cook the potatoes until they
have blistered and browned on all sides.
Transfer the potatoes to a paper lined sheet pan. If using
the sauté pan, cook the rest of your potatoes while the
others stay warm in a warmer.
In a large bowl, combine the cumin, chaat masala,
cayenne pepper, honey, lime juice, and salt. Serve with
the lime wedges.
Kosher salt
2 Tbsp.
½ cup and
1 tsp.
Serving Notes:
One portion provides ½ cup vegetable (red/orange)
Nutrition Information (per ½ cup portion)
Saturated fat: 1 g ⁄ Polyunsaturated fat 4 g ⁄ Monounsaturated fat: 9 g
MAY 2013
236
ADAPTED CARDAMOM-ROASTED CAULIFLOWER
Yield: 24 portions (about 12 cups)*
Ingredients
Amounts
Olive oil
Orange juice
Honey
Cumin seeds, ground
Cayenne pepper, ground
Cardamom pods, ground
Ground white pepper
Kosher salt
Cauliflower
Carrots, baby
Onions, red, medium
½
¼
¼
1
1
½
2
½
1
3
3
1
cup
cup
cup
tsp.
tsp.
tsp.
Tbsp.
tsp.
tsp.
lb.
lb.
ea.
Method
2. Grease large sheet pan. Combine the oil, orange juice, and honey together in a small
stainless steel bowl.
3. Take the ground cardamom, coriander, and cumin and mix in a small bowl. If you have
these in whole seeds, you will use a spice grinder and grind all of these spices together
and put in a small bowl.
4. Add the white pepper, cayenne pepper, and salt with cardamom, coriander, and cumin.
5. Cut the cauliflower into small florets and reserve in a large stainless steel bowl.
6. Add the baby carrots to the cauliflower.
7. Cut the red onion into julienned strips and add to the carrots and cauliflower.
8. Add the spice mix with the oil, honey, and orange juice and combine.
9. In a large bowl that has the cauliflower, carrots, and red onions, pour in the mixture of
the orange juice, honey, oil, and spices and toss to combine.
10. Transfer the mixed veggies to a greased full sheet pan, making sure to shake off excess
moisture.
11. Place back in the preheated 425°F oven and roast until tender. It should take about an
hour; you will need to stir every 20 minutes. As it is baking, make sure to watch for any
blackening. The honey tends to burn which will require more stirring, if this happens.
Source: Adam Simmons, Fayetteville Public Schools,
* One half-cup serving provides ½ cup vegetable
MAY 2013
237
ADAPTED CARDAMOM ROASTED CAULIFLOWER
Ingredients
24 Servings
50 Servings
Directions
Olive oil
½ cup
1 cup
1.
2.
Orange juice
Honey
Coriander seeds,
ground
¼ cup
¼ cup
1 tsp.
½ cup
½ cup
2 tsp.
3.
4.
5.
6.
Cumin seeds, ground
Cayenne pepper,
ground
Cardamom pods,
ground
Ground white pepper
Kosher salt
Cauliflower
Carrots, baby
Red onion, medium
2 tsp.
1 tsp.
2 Tbsp.
2 Tbsp.
½ tsp.
1 tsp.
1 tsp.
2 tsp.
3 lb.
6 lb.
3 lb.
MAY 2013
1 tsp.
½ tsp.
2 each
238
Take the ground cardamom, coriander, and cumin and mix in
a small bowl. If you have these in whole seeds, you will use a
spice grinder and grind all of these spices together and put in
a small bowl.
Add the white pepper, cayenne pepper, and salt with
cardamom, coriander, and cumin.
7.
6 lb.
1 each
Grease large sheet pan. Combine the oil, orange juice, and
honey together in a small stainless steel bowl.
Cut the cauliflower into small florets and reserve in a large
stainless steel bowl.
8. Add the baby carrots to the cauliflower.
9. Cut the red onion into julienned strips and add to the carrots
and cauliflower.
10. Add the spice mix with the oil, honey, and orange juice and
combine.
11. In a large bowl that has the cauliflower, carrots, and red
onions, pour in the mixture of the orange juice, honey, oil,
and spices and toss to combine.
12. Transfer the mixed veggies to a greased full sheet pan,
making sure to shake off excess moisture.
13. Place back in the preheated 425°F oven and roast until tender.
It should take about an hour; you will need to stir every 20
minutes. As it is baking, make sure to watch for any
blackening. The honey tends to burn which will require more
stirring.
Serving Notes:
One half-cup serving provides ½ cup vegetable
MAY 2013
239
LUNCH
LUNCH TRAYS
Green Beans with Coconut
Whole Grain Sweet Potato Nugget Pollock with Lettuce, Tomato,
and Tartar Sauce on a Whole Grain Slider Bun
Truitt Brothers Four Bean Salad with Tomatoes
Antipasto Salad with Barilla Whole Grain Penne and Turkey Ham
Sweet Potato Chaat
LUNCH LINE
Carrot and Cabbage Whole Wheat Tortilla Enchiladas with Blended
Roasted Pepper Sauce
Mushroom-Turkey Meatloaf
SOUP AND BEVERAGE STATION
Truitt Brothers Country Vegetable Soup
Old Fashioned Tomato Soup
Sparkling Strawberry Spritzer
GRAB AND GO DESSERT STATION
Chickpea and Dried Cherry Blondies
Pumpkin Chocolate Chip Cookies
Sponsored by Truitt Brothers
MAY 2013
240
GREEN BEAN PORIYAL
Yield: 6 portions
Ingredients
Amounts
Canola oil
¼ cup
Mustard seeds
1 Tbsp.
Curry leaves, roughly torn, optional
24 ea.
Cumin seeds
1 ¼ tsp.
Coconut, unsweetened, shredded
¾ cup
Green beans, cut into bite-sized pieces
1 lb.
Kosher salt
1 ½ tsp.
Water
1 cup
Method
1. Combine the oil and the mustard seeds in a large skillet or wok. Cook over mediumhigh heat until the mustard seeds start to pop, 1 ½ to 2 minutes. Add the curry leaves
and cumin seeds and cook, stirring often, until the cumin becomes fragrant and
browned, 1 ½ to 2 minutes. Add ¼ cup of the coconut and cook until it turns a toasty
brown color, 15 to 30 seconds, stirring continuously so the coconut doesn’t burn.
2. Add the green beans and the salt and cook for 5 minutes, stirring occasionally. Add the
remaining ½ cup of coconut and the water and bring to a simmer. Cover the skillet and
reduce the heat to medium-low. Cook until the green beans are tender, about 10
minutes. Uncover, increase the heat to medium, and cook until all of the water is
evaporated, stirring often, 5 to 8 minutes. Taste for seasoning and serve.
Notes: You can substitute any bite-sized vegetable for green beans—try it with zucchini or
cabbage, two of my favorites. While coconut, mustard seeds, and curry leaves are a constant
trio, other spices can be eliminated or added as you please. If using frozen green beans, use
half as much water at the end of the recipe.
MAY 2013
241
WHOLE GRAIN SWEET POTATO
NUGGET POLLOCK SLIDER
Yield: 10 portions
Ingredients
Amounts
Whole Grain Sweet Potato Nugget
Lettuce leaves
Tomato slices, small
Whole grain slider bun
Tartar Sauce (recipe follows)
10
10
10
1
1
ea.
ea.
ea.
ea.
cup
Method
1. Split the bun and top the bottom with some tartar sauce, a lettuce leaf, and a slice of
tomato. Top with a roasted Whole Grain Sweet Potato Nugget and a little more tartar
sauce and serve.
MAY 2013
242
TARTAR SAUCE
Yield 32 fluid ounces
Ingredients
Amounts
Mayonnaise, prepared
Sweet pickle relish, drained
Capers, drained, minced
Eggs, hard-cooked, small dice
Tabasco sauce
24
12
2
3
to
to
to
fl. oz
oz.
oz.
oz.
taste
taste
taste
Method
1. Combine mayonnaise, relish, capers, and eggs in a bowl. Mix well.
2. Season with Worcestershire and Tabasco sauces and salt and pepper.
3. Use immediately or refrigerate in a clean container for later service.
MAY 2013
243
FOUR BEAN SALAD
Yield: 4 quarts
Ingredients
Amounts
Truitt Brothers Dry Soaked
Black Beans, drained, rinsed
Kidney Beans, drained, rinsed
Truitt Brothers Dry Soaked,
Garbanzo Beans, drained, rinsed
Pinto Beans, drained, rinsed
Tomatoes, chopped
Red onion, thinly sliced
Balsamic vinaigrette
2 cups
2 cups
2 cups
2 cups
4
8
2
4
cups
oz.
oz.
cups
Method
1. Combine all ingredients in a large bowl and gently toss.
MAY 2013
244
ANTIPASTO SALAD WHOLE GRAIN PENNE
Ingredients
Amounts
Barilla® Whole Grain Penne
Italian salad dressing, reduced fat,
reduced sodium
Red pepper, crushed
Oregano
Basil
Onion powder
Garlic powder
Turkey ham, reduced sodium
Mozzarella cheese, lite, shredded,
part skim milk
(maximum of 10.8% milk fat)
Romaine lettuce, chopped
Red and orange pepper,
fresh, cut into strips
Onions, fresh, sliced, ready-to-use
California sliced ripe olives,
drained, chilled
Tomatoes, fresh, diced
11 lb., plus 1 oz.
3 qt.
1
¼
¼
¼
¼
5
cup
cup
cup
cup
cup
lb. plus 5 oz.
3 lb., plus 2 oz.
16 lb.
6 lb., plus 14.4 oz.
7 lb., plus 14.4 oz.
3 qt., plus ½ cup
5 lb., plus 12 oz.
Method
1. In a large bowl, mix dressing and seasonings. Cover and refrigerate.
2. Boiling method for cooking pasta: Bring water to a boil, add pasta, and bring water to a boil
again. Do not add oil to the water. Cook the Barilla pasta for 1 minute less than time
indicated on package (for cold pasta salads).
3. Steamer method for cooking pasta: place 2 pounds of dry pasta in shallow perforated hotel
pans inside hotel pans. Cover with water. Steam for 8 minutes, or until just al dente.
4. Place pasta in hotel pan or shallow food storage containers. Refrigerate overnight.
5. Place diced turkey ham in water tight container to thaw or layer flat on a sheet pan.
Refrigerate.
6. Drain olives, and if not reduced sodium, rinse with cool water, drain well. Place olives in
waterproof container, and refrigerate overnight.
7. Mix the pasta with dressing, tossing gently to coat pasta lightly. Take out seasoned
pasta, peppers, onions, romaine, tomatoes, olives, cheese, and turkey ham. Place 1 cup of
romaine in serving container, add 1/8 cup each of the following: pasta, tomatoes,
peppers, onion slices, and olives. Top with ½ ounce diced or shredded mozzarella
cheese and 0.85 ounces of diced turkey ham.
Source: Barilla Foodservice, as presented at the 2013 Healthy Flavors, Healthy Kids conference.
MAY 2013
245
SWEET POTATO CHAAT
Yield: 6 to 8 portions
Ingredients
Amounts
Sweet potatoes, medium (about 5 ea.)
Canola oil
Kosher salt
Toasted Cumin (see recipe index)
Chaat masala
Cayenne pepper
2½
4
1-2
1-2
1-2
1/8
2
lb.
cups
Tbsp.
Tbsp.
Tbsp.
¼
tsp.
ea.
Method
1. Preheat the oven to 450°F. Prick the sweet potatoes with a fork and then place them on
an aluminum foil-lined baking sheet. Bake until the skins are baggy and the flesh gives
to slight pressure, about 1 hour (less for small sweet potatoes and longer for large ones).
Set the potatoes aside to cool completely and then peel and chop them into cubes.
Reduce the oven temperature to 350°F.
2. Heat the canola oil in a large pot or wok until it registers between 325°F and 350°F on a
thermometer. Using a slotted spoon, add about ¼ of the potato cubes (take care not to
overcrowd the pot because the oil will cool) and fry, stirring, turning, and breaking the
potatoes apart if they stick together. Fry until they are blistered and browned, 4 to 6
minutes. Transfer them to a paper towel-lined plate and set them aside or keep them
warm on a baking sheet in the hot oven. Let the oil return to 325°F to 350°F before frying
the remaining batches of potatoes.
3. Once all the potatoes are fried, transfer them to a bowl and toss with a few pinches of
kosher salt, Toasted Cumin, chaat masala, cayenne to taste, and some fresh lime juice.
Taste and adjust with additional spices or lime juice as you like. Serve while hot or at
room temperature.
MAY 2013
246
TRUITT BROTHERS COUNTRY VEGETABLE
Yield: 4 quarts
Ingredients
Amounts
Truitt Country Vegetable Soup
1
Frozen chopped spinach,
1½
thawed, drained well
Whole grain elbow macaroni, small, cooked
Tomatoes, canned with juice, diced
2
Italian seasoning
2
Black pepper
2
Salt
1
pouch
lb.
1
lb.
cups
Tbsp.
tsp.
Tbsp.
Method
1. Combine all the ingredients together, bring to a boil, reduce heat and simmer for 5
minutes.
MAY 2013
247
Ingredients
Amounts
Butter, unsalted,
1
at room temperature,
for greasing
Warm Roasted Pepper Dip
1
(recipe follows)
Whole-wheat tortillas, 6”
8
Stir-Fried Carrot Salad (recipe follows)
1
Cheese, shredded
1
(any combination of cheddar, mozzarella,
queso blanco, or Monterey Jack)
Fresh cilantro, chopped
¼
Sour cream, optional, for serving
Tbsp.
recipe
ea.
recipe
cup
cup
Method
1. Preheat oven to 450°F. Grease the bottom of an 11-by 9-inch baking dish with butter, add
½ cup of Warm Roasted Pepper Dip, and shake the dish to spread evenly. Set the baking
dish aside.
2. Warm a griddle or medium skillet for 2 minutes over medium-high heat. Reduce the
heat to medium and warm each tortilla until it is pliable and smells toasty, about 15 to
3. Roll a heaping ¼ cup of carrot salad in each tortilla and place seam side down in the
baking dish. Cover with the remaining dip and tip with an even layer of cheese. Bake
until the cheese is melted and golden brown, about 20 minutes. Sprinkle with cilantro
and serve with sour cream (if using).
Notes: This is a great make-ahead meal that can be assembled and frozen for up to 3
months. If using 8-inch instead of 8-inch tortillas, add 1/3 cup of coleslaw to each tortilla.
MAY 2013
248
Ingredients
Amounts
Canola oil
Red onion, small, roughly chopped
Red bell peppers, cored, seeded,
roughly chopped
Tomatoes, medium, cored,
sliced into thick wedges
Jalapeño chile (cored and seeded
if you prefer a milder flavor)
Kosher salt
Peppercorns, ground
Heavy cream (more if you prefer
a thinner dip)
Mozzarella or queso fresco,
Tortilla chips, for serving
3 Tbsp.
1 ea.
4 ea.
2 ea.
4 ea.
1 ea.
1 tsp.
½ tsp.
¼ cup
1/4 lb.
Method
1. Preheat your oven to 450°F. Grease a large glass baking dish with 1 tablespoon of the oil.
Add the onion, tomatoes, garlic, and jalapeño to the baking dish. Sprinkle with the salt
and ground peppercorns, drizzle with the remaining 2 tablespoons of oil, and toss to
coat. Roast the vegetables until they are soft and brown, about 1 hour, stirring every 15
minutes.
2. Transfer the vegetables to a blender along with the cream and process until smooth.
Pour the purée into a medium saucepan and bring it to a simmer. Reduce the heat to
medium, add the cheese, and cook until it starts to melt, 1 to 2 minutes. Turn off the
heat. Taste and adjust the salt if necessary and serve with tortilla chips.
MAY 2013
249
Yield: 8 portions
Ingredients
Amounts
Canola oil
Jalapeno chile (cored and seeded if
you prefer a milder flavor),
finely chopped
Cumin seeds
Peppercorns, ground
Coriander, ground
Carrots, medium (about 1 lb.),
peeled, grated
Green cabbage, cored, shredded
Cayenne pepper
Sugar
Toasted Cumin (recipe follow)
Kosher salt
Limes, juice of
2 Tbsp.
1 ea.
1
½
1
10
tsp.
tsp.
tsp.
ea.
1
½
½
2
1
1
1½
hd.
cup
tsp.
tsp.
tsp.
Tbsp.
ea.
Method
1. Heat the oil with jalapeños, cumin seeds, and ground peppercorns in a large skillet or
wok over medium-high heat, cooking until the cumin is fragrant and browned, about 2
minutes. Add the coriander, cook for 15 seconds, and then add the carrots and cabbage.
Cook, stirring occasionally, until the cabbage has wilted yet is still al dente, about 4
minutes
2. Stir in the cilantro, cayenne pepper, sugar, Toasted Cumin, and salt. Cook for 30 seconds
and then remove the skillet from the heat. Stir in the lime juice and taste for seasoning.
Notes: Grate the carrots and cabbage by hand or using the slicer attachment on your food
processor or stand mixer. Note that using a machine will result in a finer texture.
MAY 2013
250
SPARKLING STRAWBERRY SPRITZER
Yield: 36 portions
Ingredients
Amounts
NORPAC Strawberry Beverage Mix
Sparkling water
Ice
3 pt.
6 pt.
3 pt.
Method
1. Thaw mix and combine with water; stir to incorporate.
2. Serve over ice.
MAY 2013
251
TURKEY-MUSHROOM MEATLOAF
WITH MUSHROOMS AND HERBS
Ingredients
Amounts
plus additional for brushing
Day-old pain rustique, crustless,
cut into 1/3” cubes
Chicken broth, low salt
Button mushrooms, sliced
Eggs, large, lightly beaten
Shallots, minced
Fresh Italian parsley, chopped
Fresh thyme, chopped
Kosher salt, coarse
Ground black pepper
Ground turkey (15% fat)
Ground turkey breast
2 Tbsp.
2 cups
1
8
2
¼
2
1
2
½
1
1
cup
oz.
ea.
cup
Tbsp.
Tbsp.
tsp.
tsp.
lb.
lb.
Method
1. Preheat oven to 350°F. Brush 8½- by 4½- by 2 1/3-inch loaf pan with olive oil.
2. Toss bread with broth in large bowl. Let stand until bread absorbs broth and softens,
about 10 minutes. Mix in mushrooms, eggs, shallots, parsley, thyme, coarse salt, pepper,
and 2 tablespoons oil.
3. Add turkey; mix just until blended. Transfer to pan, mounding in center. Bake until
thermometer inserted into center registers 170°F, about 1 hour 25 minutes. Let rest 15
minutes before serving.
Source: Bon Appétit
MAY 2013
252
CHICKPEA BLONDIES
Yield: 16 portions
Ingredients
Amounts
Oats, old fashioned, or rolled
Brown sugar, light
Cinnamon, ground
Baking powder
Salt
Chickpeas, canned, rinsed,
drained
Eggs, large
Olive oil
Vanilla extract
Chocolate chips, dark
Cherries, dried
¾
½
¼
½
1/8
1½
3
3
½
½
½
cup
cup
tsp.
tsp.
tsp.
cups
ea.
Tbsp.
tsp.
cup
cup
Method
1. Preheat the oven to 350°F. Lightly oil a baking dish with nonstick cooking spray and set
aside.
2. Combine oats, sugar, cinnamon, baking powder, and salt in a bowl. Stir until combined.
Rinse and drain the chickpeas thoroughly and place in a food processor and blend all
together until it forms a paste.
3. Add the eggs, oil, and vanilla extract and purée until smooth. Add the sugar-oat
mixture, chocolate chips, and dried cherries to the batter and pulse a few times, just until
incorporated.
4. Transfer the batter to the prepared pan and bake for 30 to 35 minutes, or until the edges
start to pull away from the sides of the pan and a toothpick inserted into the center
comes out cleanly. Cool before cutting into 2- inch squares.
Source: Menu for Healthy Kids, as presented at the 2012 Healthy Flavors, Healthy Kids conference.
MAY 2013
253
PUMPKIN CHOCOLATE CHIP COOKIES
Yield: 32 portions
Ingredients
Amounts
Flour, whole wheat
Flour, all-purpose
Baking soda
Baking powder
Salt
Butter
Brown sugar, light, packed
Pumpkin purée, canned, unsalted
Eggs, large
Vanilla extract
Chocolate chips, miniature, dark
1½
1¼
¾
½
½
2/3
1
1
2
1
2/3
cups
cups
tsp.
tsp.
tsp.
cup
cup
cup
ea.
tsp.
cup
Method
1. Preheat the oven to 375°F and oil a baking sheet lightly.
2. Combine the flours, baking soda, baking powder, salt, and cinnamon in a bowl and stir
with a whisk to combine the ingredients.
3. Blend the butter and brown sugar on medium speed for 3 minutes or until very light
and smooth, scraping down the bowl once it’s blended evenly. Add the pumpkin, eggs,
and vanilla extract and blend until well combined, about 3 minutes on medium speed.
Scrape down the bowl once mixed.
4. Then add the dry ingredients and mix on low speed until just blended, about 2 minutes.
Add the chocolate chips and continue to mix until evenly distributed in the batter, about
30 seconds. Drop the batter by spoonfuls into mounds on a baking sheet about 2 inches
apart.
5. Bake the cookies until they are baked through and the bottoms are golden brown, about
15 minutes. Let the cookies cool completely before serving.
Source: Menu for Healthy Kids, as presented at the 2012 Healthy Flavors, Healthy Kids conference.
MAY 2013
254
RECIPE INDEX
A
Cranberry Orange Sunrise Oatmeal with Toasted
Adapted Cardamom-Roasted Cauliflower ......... 237
Nuts ................................................................. 95
Adapted Green Beans with Coconut.................. 231
Crispy Kale "Chips" ........................................... 202
Adapted Roasted Carrot Slaw............................ 228
Crunchy Parmesan Baked Pollack Fillet ............ 116
Adapted Spicy Tomato and Pepper Dip ............ 226
F
Adapted Sweet Potato Chaat ............................. 234
Adapted Veggie Enchiladas .............................. 223
Farro Salad with Vegetables, and Mint Vinaigrette
All-Purpose Quick Tostada
Insalata di Farro............................................. 170
Tostadas Rápidas ...................................... 65, 77
Four Bean Salad ................................................. 244
Antipasto Salad Plus® Penne ............................ 245
Fruit and Oatmeal Bar ................................ 111, 114
Apple Carrot Muffins ........................................ 194
G
Arcadian Harvest Salad with Green Beans, Carrots,
Golden Raisin-Apple Butter............................... 100
and Balsamic Canola Vinaigrette ................. 144
Green Beans with Coconut
Avocado Salsa Verde ........................................ 189
Green Bean Poriyal ............................... 220, 241
B
Grilled Boneless Wings with Red Pepper
Baja Chicken Sandwich ....................................... 34
Chimichurri Dipping Sauce ........................... 175
Baja Pizza with Chartwells Crust ...................... 138
Guacamole ......................................................... 143
Banana Bread .............................................. 98, 109
H
Beef Stroganoff ................................................. 134
Harissa Vinaigrette and Mayonnaise.................... 81
Black Bean and Vegetable Sopes ...................... 140
Herbs de Provence ......................................... 42, 87
Black Bean Hummus ........................................... 35
Hibiscus Tea......................................................... 90
Buffalo-Ranch Dressing Cups ........................... 148
Hot and Spicy Grilled Chicken Salad ................ 146
C
Hummus ......................................................... 48, 80
Cardamom-Roasted Cauliflower ................. 73, 217
I
Chickpea Blondies ............................................. 253
Italian Baked Pollack Fillet ................................ 120
Chipotle Beef Wrap with Homemade Tortillas 164,
182
J
Citrus Black Bean Couscous ..................... 165, 183
Jicama and Watermelon Salad with Apples,
Citrus Mint Aqua Fresca ................................... 153
Mandarins, Fresh Coriander, and Roasted
Club Med with Whole Grain Rotini .................... 37
Peanuts ............................................................ 74
Corn and Oat Bread (or Muffin) .................. 97, 106
Jicama-Cilantro Slaw ........................................... 36
Corn Bread ................................................ 104, 152
L
Cottage Cheese Ranch Dressing ........................ 174
Lasagna with Ground Beef................................. 125
MAY 2013
255
Lavash Bites with Hummus ........................... 52, 79
Provençal Seasoning Salt ............................... 46, 89
Lemon Curd....................................................... 157
Pumpkin Chocolate Chip Cookies ..................... 254
M
R
Marinara Sauce .................................................. 122
Ranch-Style Sauce
Mashed Potatoes with Mustard Oil, Cilantro, and
Salsa Ranchera .............................................. 139
Onions....................................................... 58, 72
Red Pepper Chimichurri Dipping Sauce Cups ... 176
Mediterranean Burger Bowl ................................ 84
Roasted Carrots .............................................. 50, 85
Mexican Lime and Chia Seed Water
Roasted Corn Kernels ........................................ 147
Agua Fresca de Limón y Chia ...................... 172
Roasted Mushroom Base ........................... 160, 178
Mint Vinaigrette ................................................ 171
Roasted Vegetables and Pasta in Cream Sauce .. 128
Moroccan Ras al Hanout ............................... 40, 86
Roasted Vegetables in Cream Sauce .................. 149
Mushroom Beef Burger ............................. 159, 177
Romesco Mayonnaise ................................ 163, 181
Mushroom, Chorizo, Egg, Jack Cheese, and Black
S
Bean Breakfast Pizza .................................... 192
Smoky Bean Soup .......................................... 54, 70
N
Spaghetti Sauce with Mushrooms .............. 132, 145
Norpac Vegetable Frittata.................................... 93
Sparkling Strawberry spritzer ............................ 251
Spicy Orange Chicken Noodle Bowl ......... 166, 184
O
Spicy Tomato and Pepper Dip ........................... 227
Orange Glazed Noodles ............................. 167, 185
Steel-Cut Oats with Fresh Berries, Almonds, and
Pistachios....................................................... 191
P
Stir-Fried Carrot Salad ............................... 210, 250
Peach Yogurt Smoothie ..................................... 195
Strawberry and Banana Smoothie ...................... 101
Peanut and Dried Fruit Trail Mix ...................... 201
Sweet Potato Chaat .................................... 214, 246
Peanut Granola .................................................... 96
Sweetheart Cabbage Slaw .................................. 142
Peanut Pound Cake ............................................ 156
T
Peanut Pound Cake and Fresh Berry Trifle with
Whipped Yogurt and Lemon Curd ............... 155
Tartar Sauce ....................................................... 243
Peanut Shortbread................................................ 38
Toasted Cumin ................................................... 213
Pineapple & Mango Smoothie........................... 102
Truitt Brothers Country Vegetable..................... 247
Pineapple and Banana Butter
Tunisian Tabil ................................................ 44, 88
Cajeta de Piña y Platano ................................. 99
Turkey-Mushroom Meatloaf with Mushrooms and
Pinto Bean and Quinoa Burger with Romesco
Herbs ............................................................. 252
Mayonnaise on Toasted Whole Wheat Sesame
V
Bun ....................................................... 161, 179
Pollack Taco ...................................................... 118
Vegetarian Chili (Chicken Chili) ....................... 151
Pollack Tostada ................................................. 141
Veggie Enchiladas with Roasted Pepper Sauce 204,
Potato and Asparagus Frittata ............................ 186
248
Potato and Broccolini Frittata ............................ 168
MAY 2013
256
Whole-Wheat Lemon and Dried Blueberry Scones
W
....................................................................... 193
Warm Roasted Pepper Dip ........................ 207, 249
Wheat Berries ...................................................... 83
Z
Wheat Berry and Black Bean Salad .................... 82
Zucchini Cake - A .............................................. 197
White Bean and Turkey Mushroom Sausage
Zucchini Cake – B.............................................. 198
Frittata........................................................... 190
Zucchini Cake - C .............................................. 199
Whole Grain Sweet Potato Nugget Pollock Slider
Zucchini-Mushroom Tacos
...................................................................... 242
Tacos de Calabacitas y Hongos ................ 61, 75
Whole Wheat Cheddar Biscuits ........................... 94
MAY 2013
257
This course guide was developed using the resources of The Culinary Institute of America.
File Name: 2013 HFHK Master Recipe Document
Copyright © 2013
The Culinary Institute of America
All Rights Reserved
This manual is published and copyrighted by The Culinary Institute of America.
Copying, duplicating, selling or otherwise distributing this product is hereby expressly
forbidden except by prior written consent of The Culinary Institute of America.
MAY 2013
258

CIA Healthy Flavors, Healthy Kids 2013 Program Schedule and

Transcription

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