K-12 Schools

Latest Articles
oatmeal pudding brulee
The combination of oats and fruit gives this comfort-food dessert a healthy halo. It’s also suitable for gluten-free and dairy-free customers, as the recipe calls for almond or soy milk and contains no wheat. The pudding can double as a breakfast or brunch item.
morrison outtakes food
With more than 700 accounts that have retail areas, Morrison Healthcare needed to find a way to keep those units current with food trends and customer expectations.
mediterranean fish
Healthy and a big flavor kick. That’s what chefs like about dishes made with spices, such as cumin, coriander, thyme and oregano, that are common in the Mediterranean region.
At a Cincinnati elementary school, children who order and eat a better-for-you “power plate” are rewarded with a small prize like the one they might get in a McDonald’s meal.
The study found that lean meats or fruits on the lunch tray don’t always end up in the taker’s mouth.
The state Department of Agriculture used the same sort of trade-show format that suppliers might use to interest foodservice operators in a product.
carrot cupcakes
Cupcake concepts might have peaked, but bite-size cupcakes are here to stay. The tiny treats feel like an indulgence but don’t add up to a lot of calories. At Babycakes, the carrot cupcakes crowned with creamy white frosting are best sellers.
Salted Caramel Ice Cream Sandwiches
Salted caramel continues to trend on menus, especially in beverages and desserts. Chaya Brasserie capitalizes on the flavor’s popularity by incorporating it into homemade ice cream that’s sandwiched between spiced oatmeal cookies. Stockpile the mini ice cream sandwiches to grab and go.
strawberry napoleon
To lighten and modernize the classic strawberry shortcake, Chef DaSilva uses crispy phyllo leaves instead of biscuits and layers mascarpone whipped with sour cream and fresh local strawberries. The dessert works equally well as a grand finale to dinner or a sweet accompaniment to a cup of afternoon...
plum hand pies
These single-serving plum pies fit well into today’s snacking style. They’re portable and handheld, making them easy for customers to tote and enjoy for an afternoon treat. Chef Elliott likes to use a combo of red and black plums.

Pages

FSD Resources