Idaho DOE Creates Healthy Cookbook

The 54-page healthy cookbook contains 10 unique and fun recipes.

Published in FSD K-12 Spotlight

The Idaho Department of Education (DOE) has worked with a chef/dietitian to create a cookbook of healthy recipes for school foodservice directors to use. “Chef Designed School Lunch” was launched in April and presented at the School Nutrition Association’s conference in Kansas City in July.

According to Colleen Fillmore, Ph.D., director of child nutrition programs for the DOE, the book was an outgrowth of a program begun by the department last year. The program, called Chef Tuesdays, brought Chef Brenda Thompson, R.D., to Liberty Charter School in Nampa, where Thompson worked with foodservice employees to develop and taste test healthy recipes.

“The recipes went over very well with the students we tested,” Fillmore says. “We were able to secure a grant from the U.S. Department of Agriculture to turn those recipes into a cookbook that has been made available to all school districts in the state.”

The 54-page oversize booklet contains 10 recipes, such as Cheeseburger Salad Wrap, Thai Chicken and Basil Barley, Mozzarella Crusted Pollock and Mandarin Chicken Rice Bowl. Each menu section offers not only the recipe and a photo but also nutritional information, how students rated each item and what they said about the item. Fillmore notes that the recipes are also designed to make the best use of a wide variety of USDA foods. She says that each recipe uses of four to nine USDA foods, and the 10 recipes provide school districts with a two-week cycle menu.

“Working with the schools was a really great experience for me,” says Thompson, who has worked with three other Idaho districts—Kamiah, McCall-Donnelly and Preston—in a similar fashion as part of the program. “The kids are so honest. They tell you exactly what they think and that’s refreshing. I learned a lot and I think the kids really enjoyed being part of the development process.” 

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

Ideas and Innovation
hibachi grill cooking

We saw in 2016 that many operators were trying to have some type of display cooking in their food operation. We installed a hibachi grill this fall, and within three months we had 300 residents and guests make reservations. We also use our hibachi grill for cooking classes twice a month, where our hibachi chef Abby Kramer does an excellent job teaching different cuisines. We have received so many compliments that we have decided to get another hibachi grill for a different dining venue in 2017.

Menu Development
jackfruit

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR. Jackfruit is the latest superfood garnering buzz, and Even Stevens Sandwiches has gone after the vegetarian-friendly option for a recently launched torta. Here, Culinary Director Brandon Price shares three lessons learned from adding jackfruit to the menu.

Finding the best form

Using fresh jackfruit wasn’t the answer for the chain. It has to be sourced internationally, and breaking it down cuts into labor costs. But...

FSD Resources