K-12 Schools

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artichoke cannelloni
These low-carb cannelloni are made with egg-roll wraps instead of pasta and are filled with vegetables and a blend of cheeses.
food containers leftovers
The person who is wrapping up and labeling leftovers is required to tell the next-day staff at least one way the leftovers can be used.

From drinking more red wine to crisis management, non-commercial operators learned important lessons at MenuDirections 2015.

Consumers are so keyed into social issues that the slightest comment about organics or GMOs could set off a food war, LYFE Kitchen’s Mike Donahue warned operators attending MenuDirections. He offered...
The high school students make the sauce as part of a new culinary program, then sell it to their school’s contracted foodservice manager, Aramark.
grilled vegetable napoleon
Dress up servings of vegetables by making a napoleon with layers or puff pastry and creamy cheese.
The four noncommercial honorees are Julie Jones, Mary Hill, Ed Sirhal and Nona Golledge.
cauliflower fritters
Cauliflower is trending on restaurant menus, as chefs rediscover its versatility. They are roasting the heads whole, slicing them thick to grill as cauliflower “steaks” for vegetarian entrees and pickling the florets or coating them with a batter and deep frying them, as the kitchen does at The...
baked beans
Bold spicing, including cumin, fresh ginger and chili powder, elevates baked beans from a routine side dish to an inventive accompaniment. A topping of toasted walnuts adds crunch. The recipe can easily share a plate with barbecue, fried chicken, grilled sausages and other down-home menu items.
winter squash berry salad
Nutritionists have been encouraging consumers to eat more whole grains, and foodservice operators are increasingly helping them meet that challenge. To introduced school kids to wheat berries, a more unusual grain, Chef Berdan combines them with sweet canned pears and familiar butternut squash in a...

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