Summertime is all about planning out menus for next school year. With the new meal regulations coming into play, districts across the country are hard at work reworking their offerings to comply with the new meals. We’ve got six recipes to help spark your menu development.
Southwest Veggie Wrap
This dish features black beans, cucumbers, salsa and Monterrey Jack cheese and a romaine and spring mix.
Yield: 1 wrap
1 tomato and herb tortilla
¼ cup coleslaw mix
¼ cup diced cucumbers
¼ cup black beans
½ cup salsa
¼ cup romaine mix
¼ cup spring mix
2 oz. shredded Monterrey Jack
Kale Pesto
This pesto would be great on a whole-wheat pasta or as a spread on a sandwich.
Yield: 50 ounces
1 ¾ cups raw chopped nuts
3 garlic cloves, smashed
1 lb. + 9 oz. chopped kale
3 ½ oz. grated Parmesan
1 ¾ cups extra virgin olive oil or canola oil
1 tsp. salt
½ tsp. pepper
Fajita Vegetable Wrap
This wrap features spinach, Roma tomatoes, red onion, black olives and sliced grilled chicken breast topped with a chipotle ranch.
Yield: 1 wrap
1 12-in. flour tortilla (can use spinach or jalapeño cheese tortilla)
1 cup Fajita Roasted Vegetables (recipe follows)
4 oz. shredded romaine
2 oz. baby spinach
2 slices Roma tomatoes
2 thin slices red onion
1 oz. fresh cilantro, leaves only
1 tbsp. balsamic vinaigrette
1 tbsp. black olives
1 4-oz. sliced grilled chicken breast
Kale and Wheat Berry Salad
This salad features cucumber, fennel, red bell pepper, kale, wheat berry and a dash of honey.
Yield: 50 ¾-cup servings
1 ½ lb. kale, chiffonade, stems cut off
2 cups extra virgin olive oil or canola oil
¾ cup lemon juice
¾ cup orange juice
½ cup lime juice
2 oz. minced shallots
1 lb. + 4 oz. diced red bell pepper
2 lb. peeled, diced cucumber
1 cup minced parsley
1 ½ lb. diced fennel bulb or celery
2 lb. + 1 oz. dry wheat berry or 6 lb. cooked wheat berry
¼ cup honey
1 tsp. salt
½ tsp. pepper
Sweet Potatoes Candy Roasted
For this dish sweet potatoes are baked with honey or maple syrup, brown sugar, chili powder, olive oil and black pepper.
Yield: 125 ½-cup portions
40 lb. sweet potatoes
2 cups honey or maple syrup
1 ½ cups brown sugar
1 cup olive oil
½ cup chili powder or taco seasoning
1 tbsp. black pepper
1 tbsp. kosher salt
1 tbsp. crushed red pepper flakes
Greens with Strawberries
This dish can use spinach, arugula or any other dark leafy salad green. The greens pair with shallots, strawberries and raspberry vinaigrette.
Yield: 50 1 ¾–cup servings
1 ½ cups raspberry vinegar
3 cups extra virgin olive oil or canola oil
1 cup brunoise shallots
2 tbsp. salt
1 tsp. pepper
8 lbs. spinach, arugula or other dark leafy salad green
4 lb. + 12 oz. quartered strawberries
3 qt. toasted nuts
6 ⅓ cups dried blueberries
6 ¼ cups dried strawberries