Created by The Culinary Institute of America (CIA) chefs with a group of school directors at the CIA’s Healthy Flavors Healthy Kids conference in San Antonio, this recipe blends mushrooms with ground meat and was tested by a focus group of local students.
Jason Morse, executive chef for Douglas County School District, in Castle Rock, Colo., and owner and executive chef of 5280 Culinary Consulting, created this recipe for the Colorado Department of Agriculture for use in school meals.
These ravioli do not have a speck of pasta in the recipe. Instead, Chef Connelly sandwiches thin rounds of cooked yellow beets with goat cheese to create the “ravioli,” and serves them on a bed of red beet puree.
Executive Chef Janna Traver says spinach lasagna is among the most popular items offered by the university’s catering department. Rich enough for the heartiest tastes, it’s also vegetarian. It takes three days to prepare.