Make It Local: Multiple-batch sizes for home, school, parties and catering events

FNH-00414 View this publication in PDF form to print or download.

The goal of the Alaska Farm and Fish to Institution program is to use locally produced foods/products in school lunch programs. The success of these programs nationwide depends on their ability to meet the diverse needs of the geography, community and culture within each state. States like Alaska — with extreme climatic and geographic conditions — need to be especially creative and resourceful.

The following recipes were developed to use Alaska Grown and harvested foods. Each recipe makes from four to 100 servings to be used at home, school, parties and catering events. These recipes were developed with the help of school food service professionals in accordance with their resource and kitchen needs. Included are a full nutritional breakdown and national school meal pattern components for each recipe.

List of Recipes

WGR = whole grain rich CCP = critical control point

Alaska Grown Beef Stew

1. Heat oil in pot over medium heat. Add onion, celery, carrot and salt. Cook, stirring occasionally, until vegetables just start to brown, about 10 minutes.
2. Add tomato paste, sugar, barley flour, spices and kale to vegetable mixture in pot, stirring constantly, until flour is incorporated and tomato paste begins to brown, 1-2 minutes.
3. Stir broth in gradually, scraping bottom of pot to dissolve browned bits. (This step allows the final product to be very flavorful while meeting sodium requirements for 2022.) Bring to a boil.
4. Mix together cornstarch and water thoroughly to make a slurry. Stir into pot with peas. Return to a boil, reduce heat, and simmer 20 minutes.
5. Stir in beef and simmer about 20 minutes or until stew has reached desired consistency.

Variations:

• Substitute any ground, precooked Alaska Grown meat, such as reindeer, elk or buffalo, for beef.
• Spinach or Swiss chard may be substituted for kale by adding with the beef instead of with the spices.

Alaska Grown Fish “Chowder”

Serving size: 2 cups. Meal Pattern Requirement(s) met: 2 ounces meat/meat alternative and ½ cup vegetable. This recipe uses of Alaska Grown vegetables and Alaska-harvested fish.

1. Make cauliflower puree. Set aside.
2.  Heat oil in an appropriately large pot over medium heat. Add carrot, onion, celery and salt. Cook, stirring occasionally, until vegetables just start to brown, about 10 minutes.
3.  Add barley flour, stirring constantly until incorporated and beginning to brown, about 2 minutes. Take care not to burn in this step.
4. Add chicken broth slowly, stirring constantly while scraping pan to dissolve browned bits.
5. Blend together thyme, black pepper, garlic powder, coriander, dill weed, parsley flakes, onion powder, bay leaf, sugar and powdered milk to break up powdered milk clumps. Pour into liquid while stirring, bring to boil then reduce heat and simmer about 7 minutes, until vegetables are cooked “al dente.”
6. Stir in Alaska Grown cauliflower puree (prepared as instructed below), sour cream, shredded cheddar cheese, peas and wild Alaska fish and return to simmer. Cook until fish is done, about 10 minutes, stirring occasionally.
7. Remove from heat and stir in lemon juice.
8.  Add more broth or water if chowder is too thick.

Variations:

• Substitute ham for the fish. Omit salt from recipe.

Alaska Grown Cauliflower Puree

1. Preheat oven to 400°F.
2. Toss cauliflower with oil and salt to coat and spread in a single layer on sheet pans.
3. Roast at 400°F for 25-35 minutes, stirring halfway through, until cauliflower is browned and slightly dry.
4. Carefully transfer to a pot with water. Bring to boil and simmer, covered, 10 minutes. Transfer to food processor* and puree in batches to very smooth, about 3 minutes for each batch, scraping down sides of food processor as needed. More water may be added if necessary make a smooth puree.

* Alternatively, a blender, immersion blender or buffalo chopper may be used. If using a buffalo chopper, simmer cauliflower until water is evaporated and cauliflower is falling apart. Ideally, the final puree will be very smooth. Some equipment, such as a buffalo chopper, may yield a less smooth but still acceptable final result.

Asian Slaw with Sunnies

Serving size: 1 cup (or ¾ cup). Meal Pattern Requirement(s) met: 1 cup raw vegetable (¾ cup raw vegetable).

 

1. In large bowl, combine cabbage, onion and sunflower sprouts (if using). Stir to combine.
2. In separate bowl, combine rice vinegar, sesame oil, olive oil, salt, sugar, and sesame seeds. Whisk to combine.
3. Pour oil mixture over cabbage mixture. Stir to combine.
4. Cover bowl and place in refrigerator for a minimum of 1 hour before serving for a better flavor.
   CCP: Cool to 41°F or lower within 4 hours.
5. Serve: If using sunflower sprouts, serve 1 cup (No. 4 scoop) per plate. If not using sunflower sprouts, serve ¾ cup (No. 5 scoop) per plate.

 

 

 

Baked Halibut

Serving size: 2½ ounces cooked. Meal Pattern Requirement(s) met: 2 ounces meat/meat alternative.

1. Cut fillets into 3-ounce portions, if desired, or leave whole and portion after baking.
2. Spray sheet pan with pan release spray and place halibut onto pan.
3. Sprinkle halibut with lemon juice if using.
4. Mix together spices and sprinkle evenly over fish.
5. Bake: conventional oven 350°F for 20-25 minutes; convection oven 325°F for 16-20 minutes.
   CCP: Heat to 145°F or higher for at least 15 seconds.

 

 

 

 

 Banana Muffins

Serving size: 1 muffin (2-2½ ounces). Meal Pattern Requirement(s) met: 2 ounces WGR grain.

1. In large bowl, combine barley flour, all-purpose flour, salt and baking soda. Stir until fully combined and set aside.
2.  In mixer with paddle attachment, place canola oil, sugar, eggs and vanilla. Mix on medium-low speed 2-3 minutes or until fully combined.
3. Add mashed bananas and water and mix on medium-low until fully combined. Another 2-3 minutes.
4. Add dry ingredients and mix on medium speed until just combined. Batter may still have a few lumps.
5. Pour ⅓ cup (No. 12 scoop) batter into prepared muffin tins. (Muffin tins can either be lined with paper liners or sprayed with pan release spray and coated in flour).
6. Bake: conventional oven 325°F for 20-25 minutes; convection oven at 300°F for 16-18 minutes; or until a toothpick inserted into the center of one comes out clean.
7. Cool on wire rack until completely cooled.

Tip: May be made the day ahead. Once completely cooled, store in airtight container.

Barley Pizza Crust

Serving size: 1 piece. Meal Pattern Requirement(s) met: 2 ounces WGR grain. This recipe is intended to be served with toppings. However, the nutrition information on this page is for the crust only. Complete nutrition information will vary depending on desired toppings.

For best results, have all ingredients and utensils at room temperature.

1. Place flour, salt, sugar, and dry yeast in large mixer bowl. Mix with a dough hook on low speed until combined, about 30 seconds.
2. Combine warm water and oil. Add liquids to the dry ingredients. Mix on low until combined. Turn mixer to medium speed and mix until dough is very stiff and bounces back when pressed with a thumb, about 12 minutes
3. 3 Shape dough into a ball and place into a lightly greased container. Cover with plastic wrap or a lid and place in a warm area to rise until doubled in size, approximately 45 minutes to an hour.
4.  Preheat oven to 400°F.
5. Punch dough down and divide into balls as necessary. For 25 servings leave dough as one ball. For 75 servings divide into 3 balls. All dough balls will be approximately 2 pounds 6 ounces. Keep dough balls covered until ready to use.
6. Lightly coat half-sheet pans (13×18×1 inches) with pan release spray and sprinkle with cornmeal or cover with parchment paper. For 25 servings, use one pan. For 75 servings, use three pans.
7. Place each dough ball in the center of a half pan and roll out to ⅛ inch thick. Try using the back side of the sheet pan.
8. To top and bake, see individual pizza recipes.
9. To bake without topping, place in oven and bake for 15-18 minutes or until done.
10.  Remove from oven and cut each half-sheet pan into 25 pieces.

Beef Stroganoff

Serving size: ¾ cup brown rice or whole wheat egg noodles plus 1 cup beef with sauce. Meal Pattern Requirement(s) met: 2 ounces meat/meat alternative and 2 ounces whole grain.

1. Cut steak or roast into strips, approximately ¼ inch by ¼ inch by 1 inch
2. In large bowl, combine beef, onion, mushrooms, salt and pepper. Stir to combine.
3. Add flour and gently toss to evenly coat ingredients.
4. Heat oil in a large skillet on med-high heat.
5. Add beef mixture to hot skillet. Stir to brown, about 5 minutes.
6. Stirring constantly, slowly add beef broth. Reduce heat to low and simmer about 20 minutes, stirring occasionally, until broth has formed a thick sauce.
7. Remove skillet from heat and stir in sour cream
   CCP: Heat to 165°F or higher for at least 15 seconds.
8.  Serve immediately or hot hold for service. To serve: Place ¾ cup (use ¾-cup portion server) of brown rice or egg noodles on plate, top with 1 cup (8-ounce ladle) of beef and sauce.
   CCP: Hot hold at 135°F or higher.

Berry Rhubarb Crisp

Serving size: 1 cup. Meal Pattern Requirement(s) met: ½ cup fruit and ⅛ cup WGR grain.

1. Combine berries, rhubarb, sugar, flour and cinnamon in large bowl. Stir to combine.
2. Pour berry mixture into steam table pans (20×12×2½ inches).
3. In a separate bowl, combine oatmeal, barley flour, brown sugar, walnuts and margarine or oil in a food processor fitted with a steel blade. Process for 1-2 minutes until the mixture is fully combined and crumbly in texture.
4. Dump crumb topping and spread evenly over berry mixture.
5. Bake: Conventional oven at 350°F for 50-60 minutes; convection oven at 325°F for 40-45 minutes.
6. May be served cool or lukewarm. Cut each pan into 5×5-inch squares or scoop a scant (a little less than) 1-cup serving per person.

Variation:

• Try replacing walnuts with any kind of nut.
• Berries and rhubarb can be fresh or frozen.
• You may need to increase the quantity of sugar depending on the tartness of your berries and rhubarb.

Breakfast Burrito

Serving size: 1 burrito. Meal Pattern Requirement(s) met: 1½ ounces meat/meat alternative, 1 ounce WGR grain and ¼ cup of mixed vegetables.

1. In skillet, scramble eggs with a pinch of salt.
2. Prepare taco meat according to recipe on page.
3. In food processor, shred potatoes and set aside.
4.  In food processor, shred zucchini and carrot, thinly slice onions, set aside.
5. In skillet, heat oil. You may need to work in batches depending on number of servings and size of skillet.
6. Lightly sauté potatoes, about 5 minutes, then add zucchini, carrots and onion with remaining salt. Sauté about 5 more minutes. Mix in Taco Meat.

Assembly:

For each burrito, top one tortilla with:

• 1 tablespoon + 1½ teaspoons egg (½ ounce)
• ¼ cup Taco Meat and vegetable mixture (3 ounces)
• 1 tablespoon cheddar cheese
• 2 tablespoons salsa

Roll into burritos and serve.

Serving variation:

Tortillas may be served alongside the complete filling mixture and students may build their own burrito.

Breakfast Muffins

Serving size: 1 muffin. Meal Pattern Requirement(s) met: ¼ cup mixed vegetables, ½ cup fruit and 2 ounces meat/meat alternative.

1. Grease muffin tins or line with paper cups and preheat oven to 350°F. 
2. Combine vegetable oil, zucchini, vanilla extract, orange juice and eggs. Set aside. Combine oats, brown sugar, baking soda, baking powder, cinnamon, salt, all purpose flour, whole wheat flour and barley flour in a mixer bowl fitted with a paddle and mix on low 1 minute to blend. Dried fruit mix and shredded cheddar should be weighed and ready to combine.
3. Pour liquid ingredients into dry ingredients and mix on low until just combined. Add in fruit and cheese and mix just enough to incorporate, taking care not to over mix.
4. Using a ⅓-cup scoop, fill greased or paper-lined muffin tin. 
5. Bake immediately at 350°F for 25-30 minutes.
6. Remove from oven and allow to cool on rack for 5-10 minutes before removing from tin. Allow to cool completely before freezing.

Variations:

• For a 100% whole grain muffin, omit all purpose flour and increase whole wheat flour and barley flour to quantities indicated.

• For less visible green specks, zucchini may be pureed. Volume for pureed zucchini has not been tested; please refer to weight.

Broccoli Salad

Serving size: ½ cup. Meal Pattern Requirement(s) met: ⅜ cup dark green vegetable.

1. Trim broccoli and cut into bite-sized pieces.
2. Trim and peel and thinly slice onion.
3.  Shred carrots in food processor or grate by hand.
4.  Cook bacon until crispy. Drain, cool and crumble.
5. In large bowl, combine broccoli, diced onion, shredded carrots, bacon pieces and raisins.
6. In a medium mixing bowl or food processor fitted with steel blade, combine mayonnaise, yogurt, sugar, salt, vinegar and water. Whisk or blend until well combined. Pour over broccoli mixture and stir until fully combined.
   CCP: Cool to 41°F or lower within 4 hours. Cover. Refrigerate until service.

 

Carrot Muffins

Serving size: 1 muffin. Meal Pattern Requirement(s) met: 2 ounces WGR grain and ⅛ cup red/orange vegetable.

1. In large bowl, combine barley flour, baking soda, salt, cinnamon, nutmeg and ginger. Stir until combined.
   Set aside.
2. In mixer with paddle attachment, combine sugar, canola oil and applesauce. Mix on medium-low speed until fully combined, 2-3 minutes. Add egg and mix until fully combined, 2-3 minutes more.
3. Add egg and mix until fully combined, 2-3 minutes more.
4. Add carrots and mix until fully combined, 2-3 minutes.
5.  Add dry ingredients and mix on medium until fully combined, 2-3 more minutes.
6. Pour ⅓-½ cup (No. 12 scoop or 2½ ounces) of batter into prepared muffin tins (Use paper cups or spray tins with pan release spray and coat with flour).
7. 7. Bake: conventional oven at 350°F for 20-25 minutes; convection oven at 325°F for 16-18 minutes; or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool completely on wire rack.

Tip:

• Muffins may be made the day ahead. Once cooled, place in airtight container until ready to serve.

Chicken and Vegetable Burgers

Serving size: 1 burger plus bun and condiments. Meal Pattern Requirement(s) met: 2 ounces meat/meat alternative, 2 ounces WGR grain and ⅓ cup vegetable.

1. Place chicken in large bowl or in mixer bowl fitted with paddle attachment.
2. Add carrots, celery, onion, zucchini, eggs and breadcrumbs to chicken. Stir or mix on low until fully combined.
3. Spray sheet pan well with pan release spray. Use a heaping ½ cup (No. 8 scoop) per patty. Form each into a patty about ¾ inch thick. Place patties on sheet pan about 1 inch apart.
4. Bake: Conventional oven 4000F for 18-20 minutes or until fully cooked and each patty holds together; convection oven 375°F for 15-18 minutes or until fully cooked and each patty holds together.
   CCP: Heat to 165°F or higher for 15 seconds.
5. Serve immediately or hold for heat service.
   CCP: Hold for hot service at 135°F or higher.
6. To serve: Place 1½ teaspoons light mayonnaise and 1½ teaspoons of ketchup on each bun. Place one burger inside each bun and serve.

Cioppino (Seafood Stew)

Serving size: 1 cup. Meal Pattern Requirement(s) met: 2 ounces meat/meat alternative and ¾ cup mixed vegetable.

1. Heat oil in a large, heavy-bottomed stock pot over medium to medium-high heat. Add onion, carrot, celery, bell pepper and salt. Sauté lightly, about 5 minutes or until onion starts to become translucent.
2. Add zucchini, diced tomatoes, tomato paste, red wine vinegar, chicken broth, garlic powder, parsley, thyme, basil and black pepper. Bring to a boil then turn heat to low and simmer about 40 minutes.
3. In a small cup, whisk together the cornstarch and water to make a slurry.
4.  Add salmon, white fish and the cornstarch and water slurry to the stew and stir to fully combine.
5. Simmer for 15 minutes more or until the fish is fully cooked.
   CCP: Heat to 165°F or higher for 15 seconds.
6. Serve immediately or hold for hot service. Use 8-ounce ladle to serve 1-cup servings.
   CCP: Hot hold at 135°F or higher.

Crab Cakes

Serving size: 1 cake. Meal Pattern Requirement(s) met: ⅛ cup vegetable and 2 ounces meat/meat alternative.

1. In large mixing bowl, combine all ingredients. Stir by hand until fully combined.
2. Spray baking sheet or muffin tin with pan release spray.
3. To make the cakes: Use a rounded ⅔ cup (No. 6 scoop) for each patty. Either form by hand or gently press into muffin tins.
4. Bake at 400°F for 25 minutes.
   CCP: Heat to 145°F or above for 15 seconds.
5. Serve or hold for hot service.
   CCP: Hot hold at 135°F or higher.

Variations:

•  Replace dried parsley flakes with fresh parsley. Use 3 tablespoons fresh parsley for 25 servings. Use ½ cup + 1 tablespoon fresh parsley for 75 servings.
• Replace coriander with fresh cilantro. Use 1½ tablespoons of fresh cilantro for 25 servings. Use ¼ cup fresh cilantro for 75 servings.

Creamy Coleslaw

Serving size: ¾ cup Meal Pattern Requirement(s) met: ¾ cup vegetable. This would be great served with a pulled-pork sandwich or crispy fish fingers in a whole wheat tortilla.

1. In large bowl, combine cabbage, carrots, celery and onion. Toss to combine.
2. In separate bowl, combine yogurt, mayonnaise, apple cider vinegar, water, sugar and salt. Whisk to combine.
3. Pour yogurt mixture over cabbage mixture. Stir to evenly coat.
4. Cover bowl and place in refrigerator for a minimum of 1 hour before serving for a better flavor.
   CCP: Cool to 41°F or lower within 4 hours.
5. To serve, place rounded ¾ cup (No. 5 scoop) per plate

 

 

Crab Salad

Serving size: 1 cup dark leafy greens plus ½ cup crab salad. Meal Pattern Requirement(s) met: 2 ounces meat/ meat alternative and 1 cup dark leafy green vegetable.

1. In a large bowl, mix together imitation crab, celery, onion, green bell pepper, yogurt, mayonnaise, lemon juice, parsley, garlic, dill, pepper and salt. Place in refrigerator for a minimum of 1 hour before serving to allow flavors to combine.

2. To serve: Place 1 cup of dark leafy greens onto plate. Top with ½ cup (No. 8 scoop) of crab salad.

 

 

 

 

Crispy Fish Fingers

Serving size: 2½ to 3 ounces. Meal Pattern Requirement(s) met: 2 ounces meat/meat alternative and ¼ cup WGR grain.

1. Cut halibut fillets into 1½- to 2-ounces portions. Set aside.
2. Combine cornstarch, water, non-fat milk powder and eggs in a large bowl. Let sit 5-10 minutes.
3.  Meanwhile, combine breadcrumbs, cornstarch, salt and margarine in a food processor. Pulse or mix until fully combined. Place in large bowl and set aside.
4. Add fish to liquid in large bowl. Gently toss to fully coat all pieces. Let sit 3-5 minutes.
5. Pour fish and liquid into a colander and drain.
6.  Dump drained fish pieces into the dry breadcrumb/cornmeal mixture. Gently toss to fully coat all pieces.
7. Dump entire bowl, fish, crumbs and all onto prepared sheet pan(s) (with parchment paper or greased) leaving about ½-1 inch of space between each piece. Use one sheet pan for 25 servings, use three sheet pans for 75 servings.
8. Bake: Conventional oven at 400°F for 15 minutes; convection oven at 375°F for 12 minutes.
   CCP: Make sure internal temperature reaches 145°F for a minimum of 15 seconds.
   Hot hold for service at 135°F or above.

Variation:

• Replace ⅓ of breadcrumbs with cornmeal for a crunchier texture.

24

Crushed Hot Potatoes

Serving size: ⅔ cup. Meal Pattern Requirement(s) met: ½ cup starchy vegetable.

1. Spray steam table pan (12×20×2½ inches) with pan release spray.
2.  Place potatoes in steam table pan and bake: conventional oven, 400°F for 1 to 1½ hours; convection oven: 375°F for 45 minutes to 1 hour 15 minutes.
   Note: Potatoes should be easy to pierce with a fork
3.  In the steam table pan, crush potatoes to 1 inch thick or less using a fork, masher or small, flat-surfaced item such as a measuring cup or clean jar. It may be helpful to cut larger pieces down before crushing.
4. Drizzle potatoes with olive oil.
5.  In small bowl, mix together salt, parsley, black pepper, thyme, oregano and Parmesan cheese.
6. Sprinkle spice mixture evenly over potatoes.
7. Bake: Conventional oven: 400°F for 20-30 minutes.

Tips:

• Canola oil should NOT be substituted for olive oil. Olive oil gives this recipe a richer flavor. Use margarine as an alternative instead.
• Cut larger potatoes so that all potatoes are of a similar size before baking.

Notes:

•  Red potatoes are what is known as a waxy potato. They should not be replaced with a starchy style of potato such as a russet. A better use for your russets might be Garlicky Baked Fries on page 35.

Equinox Lasagna

Serving size: 1 piece. Meal Pattern Requirement(s) met: 2 ounces meat/meat alternative, ⅓ serving WGR grain and ⅓ cup vegetable.

1. Cook lasagna noodles according to instructions on package until just under al dente (still a little hard). Drain. It is very important to undercook the pasta in this step!
2. De-rib kale (remove hard stems by folding leaves in half lengthwise and pull free from hard stem). Discard stem. Shred in food processor or chop kale leaves finely with large knife. Set aside.
3. Place whole squash or pumpkin in oven and bake until the flesh is soft. About 1 hour at 350°F. Or use canned pumpkin.
4. Brown Italian sausage. Drain and set aside.
5. Assemble in steam table pans (12× 20×2½ inches) that have been lightly coated with pan release spray. For 25 servings, use one pan; for 75 servings, use three pans.
   For each pan:
   Layer 1 — ½ cup spaghetti sauce.
   Layer 2 — 7 cooked lasagna noodles lengthwise
   Layer 3 — half of the squash or pumpkin
   Layer 4 — half of the cottage cheese
   Layer 5 — half of the mild Italian sausage
   Layer 6 — half of the remaining sauce
   Layer 7 — half of the mozzarella cheese
   Repeat layers 2-7, ending with mozzarella cheese.
6. Tightly cover pans and bake: conventional oven, 350°F for 1 hour 15 minutes to 1 hour 30 minutes; convection oven, 325° for 45 minutes.
7. Uncover pans about 15 minutes before they are done. Replace in oven and finish cooking.
   CCP: Heat to 165°F or higher for 15 seconds.
   CCP: Heat to 165°F or higher for 15 seconds.
8. Remove pans from oven and let stand, uncovered, for 15 minutes before serving.
   CCP: Hold for hot service at 135°F or higher.
9. Cut each pan of lasagna into 25 pieces.

Fish Scandia

Serving size: 1 piece. Meal Pattern Requirement(s) met: 2 ounces meat/meat alternative.

1. In a bowl, mix bread crumbs, lemon juice, onion salt, pepper, hot pepper sauce, and parsley. Reserve for step 6.
2. Oil each steam table pan (12×20×2½ inches) with 2 tablespoons oil. For 25 servings, use one pans. For 75 servings, use three pans.
3. Place 25 fish portions into each steam table pan.
4. Cover each portion with a No. 60 scoop (1 tablespoon) of fat-free yogurt.
5. Sprinkle 3 ounces (¾ cup) of cheese per pan on top of low-fat yogurt.
6. Sprinkle 1 tablespoon of crumb mixture on top of each portion.
7. Bake: conventional oven, 400°F for 25 minutes; convection oven, 350° F for 25 minutes. Fish should flake easily with a fork.
   CCP: Heat to 145° F or higher for at least 15 seconds.
   CCP: Hold for hot service at 135° F or higher.

Fresh Tomato Bruschetta

Serving size: ½ cup of tomato plus 1 piece (about 3½ by 5 inches square) of barley pizza crust. Meal Pattern Requirement(s) met: ½ cup red/orange vegetables and 1½ ounces WGR grain.

1. Remove core from tomatoes and dice into ¼-inch cubes or cut into 2-inch chunks and pulse in batches in a food processor to approximately ¼-inch chunks.
2. In large bowl, combine tomatoes, basil, garlic powder, salt, black pepper, olive oil and lemon juice. Gently stir until spices, olive oil and lemon juice evenly coat the tomatoes.
3. Cover bowl and place in refrigerator to allow flavors to combine for 1-24 hours.
4. Before serving, cut cooled pizza crust into 25 squares per sheet pan.
5. To serve: Place ½ cup (No. 8 scoop) of tomato mixture on each piece of pizza crust. Serve immediately.
   If not serving immediately, place tomato mixture into individual serving cups and serve with bread on the side.

Serving suggestion:

• Replace dried basil with fresh basil. For 25 servings, use 2 tablespoons + 2 teaspoons, for 75 servings, use ½ cup fresh basil.

Garden Vegetable Couscous

Serving size: 1 rounded cup. Meal Pattern Requirement(s) met: ½ cup mixed vegetables and 2 ounces WGR grain.

1. Cook barley couscous according to package instructions.
2. In skillet, heat canola oil over medium to medium-high heat. Add onion, sauté about 5 minutes, add tomato and vegetables and sauté until semi-soft, about 15 minutes.
3. Remove skillet from heat. Add soy sauce, parsley, garlic powder, black pepper and salt. Toss together to evenly coat.
4. Add barley couscous to vegetable mixture. Stir to evenly combine.
5. CCP: Hold for hot service at 135° F or higher.
6. Serve rounded 1 cup (No. 4 scoop) per plate.

 

 

Garlicky Baked Fries

Serving size: 5 wedges. Meal Pattern Requirement(s) met: ⅔ cup starchy vegetables.

1. Par-bake potatoes: conventional oven, 400°F for 20-30 minutes; convection oven, 375°F for 18-25 minutes.
   Note: You should be able to insert a fork into the potato with some resistance.
2.  While the potatoes are baking, combine cornstarch, salt, garlic powder, dill weed and black pepper.
3.  Allow potatoes to cool enough to handle.
4.  Cut par-baked potatoes into ½- to ¾-inch wedges. A medium-sized potato should yield about eight wedges.
5.  Toss potatoes with oil. Add cornstarch mixture and toss together again.
6.  Place potatoes on sheet pan.
7. Bake: conventional oven, 400°F for 45 minutes or until browned on the outside and tender on the inside; convection oven, 375°F for 35 minutes or until browned on the outside and tender on the inside.
8.  To serve: Place about five wedges per plate.

Note:

• Potatoes may be partially baked ahead of time but should not be cut until they are ready to be tossed in cornstarch mixture and baked

Green Monster Pops

Serving size: ¼ cup. Meal Pattern Requirement(s) met: ¼ cup fruit.

1. Peel pineapple. Cut into quarters and cut out core. Chop.
2.  Peel bananas
3. Puree spinach, kale, bananas and pineapple in blender. Add water and puree again.
4. Pour into small Dixie cups and insert treat sticks. Freeze until solid, at least 4 hours.

Variation:

• Use canned or frozen pineapple instead of fresh pineapple: 1½ medium pineapples would be about 1 quart + 3 cups of drained, cubed pineapple; 4½ medium pineapples would be about 5 quarts + 1 cup.

 

Halibut Olympia

Serving size: 2½ ounces. Meal Pattern Requirement(s) met: 2 ounces meat/meat alternative.

1. In medium bowl or food processor, combine breadcrumbs, cheddar cheese, margarine, parsley and garlic powder. Combine with gloved hand or pulse in food processor until fully combined and grainy looking. Set aside.
2. Spray steam table pan (12×20×2½ inches) with pan release spray. Use one pan for 25 servings. Use three pans for 75 servings.
3.  Spread onions evenly on bottom of steam table pan and sprinkle with salt (¾ teaspoon for 25 servings, 2¼ teaspoons for 75 servings) and lemon juice.
4.  Gently spray top of onion layer with pan release spray.
5.  Place halibut fillets on onions. Place each fillet touching the one next to it; overlap as necessary to make one layer of halibut on top of the onions.
6.  Sprinkle salt (1½ teaspoons for 25 servings, 1 tablespoon + 1½ teaspoons for 75 servings).
7.  Spread the yogurt evenly over the top of fish.
8.  Sprinkle the breadcrumb mixture evenly over the yogurt.
9.  Bake uncovered: conventional oven, 400°F for 20 minutes; convection oven, 375°F for 16-18 minutes.

Hamburger Buns

Serving size: 1 bun. Meal Pattern Requirement(s) met: 2 ounces WGR grain.

1. Mix all ingredients for 5 minutes on lowest setting of electric mixer (Hobart, etc.) using dough hook. Increase speed to medium/medium-high and knead for 15 minutes.
2. Remove dough and let set 20 minutes on floured surface.
3.  Process into hamburger buns/rolls and let rise at 100°F for 1 hour.
4. Preheat oven to 350°F. Bake for 10 minutes or until golden brown.

 

 

 

 

Hot Zucchini Bruschetta

Serving size: ½ cup zucchini mixture + one piece (about 3½×5 inches) barley pizza crust. Meal Pattern Requirement(s) met: ½ cup cooked vegetables and 1½ ounces WGR grain.

1. Preheat oven to 400°F.
2.  Remove ends of zucchini and dice into ¼-inch cubes. Place in large bowl.
3. Remove core from tomatoes and dice into ¼-inch cubes. Place in bowl with zucchini and onions.
4. Add onions to zucchini and tomato mixture.
5. Add olive oil, lemon juice, Parmesan cheese, garlic powder, basil, oregano, thyme, black pepper and salt. Gently toss to evenly combine.
6. Spread into a single layer on sheet pans and roast in 400°F oven for 20-25 minutes until cheese begins to brown.
7. Remove from oven and serve or hot hold for service.
8. Before serving, cut cooled pizza crust into 25 squares per sheet pan.
9. To serve, place ½ cup (No. 8 scoop) of tomato mixture on each piece of pizza crust. Serve immediately.
   CCP: Hold for hot service at 135°F or higher.

*If using large zucchini, slice each one lengthwise and remove seeds from center by scraping with a large spoon. Dice into ¼-inch cubes.

Serving suggestions:

• Replace dried herbs with fresh herbs. Use triple the volume of fresh herbs (for example, use 1 tablespoon + 1¼ teaspoons of fresh basil instead of 1¾ teaspoons of dried basil for a 25-serving batch).

Kale Chips

Serving size: 1 cup. Meal Pattern Requirement(s) met: ⅓ cup dark green vegetable.

1. Wash kale and dry very well (use a salad spinner if you have one). De-rib kale (remove hard stems by folding leaves in half lengthwise and pull free from hard stem) and discard stems. Tear leaves into 2- to 3-inch pieces.
2. Drizzle with oil and sprinkle with salt. Toss leaves to evenly coat with oil and salt.
3.  Spread kale on full size sheet pans. Use two sheet pans for 25 servings. Use six sheet pans for 75 servings.
4. Bake: conventional oven at 425°F for about 10 minutes; convection oven at 400°F for about 8 minutes.
5. Let cool for 2 minutes. Transfer to a serving dish.

Variations:

• Spray leaves with cooking spray instead of drizzling with oil.
• Bake with the oven door slightly ajar (this allows the steam to escape) until the kale is crispy and bright green. If the kale turns olive green, they have cooked too long.
• Don't cook more than four sheet pans at a time, or the oven will get too steamy.

Kitchen Sink Pasta Sauce

Serving size: ½ cup. Meal Pattern Requirement(s) met: ½ cup red/orange vegetable.

1. Trim, peel and roughly chop onions
2. Trim, peel (if desired) and roughly chop miscellaneous vegetables.
3.  If using fresh garlic, trim and peel garlic.
4.  Heat oil in 20-quart brazier or tilt skillet over medium heat. Add the onions and cook, stirring occasionally, until tender, 3-5 minutes. Add the garlic and cook, stirring for 1 minute.
5. Add the miscellaneous vegetables, tomatoes, basil and oregano. Bring to a low boil. Cook, stirring every 15-20 minutes, until the vegetables are tender and falling apart, about 1 hour.
6.  Puree the sauce with an immersion blender to break up large pieces.
7. Add tomato paste and stir to combine. Stir in salt and pepper. Bring to a simmer and cook until thickened, stirring often to prevent burning, 30-45 minutes.
8. If the sauce is too thick, thin with water to the desired consistency. Pour into 6-inch full hotel pan and keep warm on serving line.
   CCP: Hold for hot service at 135°F or higher.
9. This sauce can be made ahead. Store overnight in covered hotel pans in the refrigerator. CCP: Cool to 70°F within 2 hours and from 70°-41°F within an additional 4 hours.

Variations:

• Replace olive oil with canola or other trans-fat free cooking oil.
• Use beets in this sauce! It makes it very sweet with a very vibrant color.

Macaroni and Cheese with Beef

Serving size: 1 cup. Meal Pattern Requirement(s) met: 2 ounces meat/meat alternative and 1 ounce WGR grain.

1. Brown ground beef, drain and set aside.
2. Cook macaroni according to instructions on package until just under al dente (still a little hard). Drain well. It is very important to undercook the pasta in this step!
3. Return pasta to pan. Place on low heat and add water, powdered milk, and seasonings.
4. Add margarine, stir until melted. Slowly add cheese, no more than 3-4 cups at a time. Incorporate each batch of cheese fully before adding more.
5. Add ground beef and gently stir to combine.
6. Cook, covered, on low for 10-15 minutes until sauce thickens.
   CCP: Heat to 140°F or higher for 15 seconds.
7. Hold in steam table pans (12× 20×2½ inches). Use one pan for 25 servings, three pans for 75 servings.
   CCP: Hold for hot service at 135°F or higher.

Variations:

• Sharp cheddar will produce a cheesier tasting final product.
• Feel free to try other cheeses and cheese blends in place of the cheddar or mozzarella.
• Drain the pasta very well to make sure the final product is creamy and delicious.

Macaroni and Cheese with Broccoli

Serving size: 1 cup. Meal Pattern Requirement(s) met: 1½ ounces meat/meat alternative, 1 ounce WGR grain and ⅛ cup dark green vegetable.

1. Cook macaroni according to instructions on package until just under al dente (still a little hard). Drain well. It is very important to undercook the pasta in this step!
2. Steam or blanch broccoli. Drain excess water and set aside.
3. Return pasta to pan. Place on low heat and add water, powdered milk and seasonings.
4. Add margarine; stir until melted. Slowly add cheese, no more than 3-4 cups at a time. Incorporate each batch of cheese fully before adding more. Add broccoli and gently stir to combine.
5. Cook, covered, on low for 10-15 minutes until sauce thickens.
   CCP: Heat to 140°F or higher for 15 seconds.
6. Hold in steam table pans (12× 20× 2½ inches). Use one pan for 25 servings, three pans for 75 servings.
   CCP: Hold for hot service at 135°F or higher.

Tips:

• Drain the pasta very well to make sure the final product is creamy and delicious.
• Replace broccoli with cauliflower or other in-season vegetables.

Meatloaf

Serving size: 1 slice. Meal Pattern Requirement(s) met: 2 ounces meat/meat alternative and ½ cup mixed vegetables.

1. Wash carrots, celery, zucchini and kale.
2. Shred carrots and zucchini in food processor or grate by hand. Set aside.
3. Thinly slice onion and celery.
4. De-rib kale (remove hard stems by folding leaves in half lengthwise and pull free from hard stem). Discard stem. Shred in food processor or chop kale leaves finely with large knife.
5. Heat oil in pan, add onions, carrots, celery and salt. Sauté lightly, about 5 minutes.
6. Add zucchini and kale to carrot/celery mixture and sauté lightly, about 5 more minutes.
7. In mixer with paddle attachment, combine tomato paste, eggs, powdered milk and rolled oats. Mix on medium speed for about 2 minutes.
8. Add hamburger, sautéed vegetables, herbs, spices and Worcestershire sauce. Mix on medium speed about 2-3 minutes or until well combined. Do not over mix.

7. Place mixture onto prepared (with parchment paper or oiled) sheet pan(s).
   Use one sheet pan for 25 servings. Use three sheet pans for 75 servings.
   Form two equal-sized loaves on each pan.
8. Cover with plastic wrap and refrigerate overnight or for a minimum of 3 hours.

Before baking:

10. In a medium-large bowl, combine all ingredients for the glaze. Mix until fully combined.
11. Glaze each loaf with about 1½ cups of glaze.
12. Bake: conventional oven at 350°F for 1½ hours or convection oven at 275°F for 1¼ hours.
    CCP: Heat to internal temperature of 155°F or higher for at least 15 seconds.
13. Let stand about 20 minutes. Slice each loaf into 13 slices.
    CCP: Hold hold for service at 135°F or higher.

Oven Vegetable Stir-Fry

Serving size: ⅔ cup rice and 1 cup vegetables. Meal Pattern Requirement(s) met: ½ cup WGR grain and 1 cup mixed vegetables.

1. In large bowl, combine all vegetables. Toss together and set aside.
2.  In small bowl, combine canola oil, soy sauce, garlic powder, ginger, coriander, thyme and black pepper. Whisk to combine. Pour over vegetable mixture in large bowl.
3. Toss vegetable mixture until evenly coated with dressing.
4. 4Prepare sheet pans with pan release spray. Dump vegetables onto sheet pans spreading out so that vegetables are only one layer deep.
5. Bake: conventional oven, 400°F for 20-22 minutes until vegetables are roasted; convection oven, 375°F for 16-19 minutes.
   CCP: Heat to 165°F or higher for 15 seconds.
6.  Serve immediately or hold for hot service.
   CCP: Hold at 135°F or higher
   To serve, place ⅔ cup brown rice (No. 6 scoop) per plate. Top with 1 cup (No. 4 scoops) of vegetables.

Variations:

• Serve with 2½ ounces portions of chicken or beef.
• Make sweet and sour chicken or salmon. Use the Salmon Burgers recipe on page 53. Add canned, drained pineapple to the vegetables before serving. For 25 servings, add 8½ cups. For 75 servings, add 25 cups. Toss together and serve over rice.
• Make sweet and sour crispy fish fingers. Use the Crispy Fish Fingers recipe on page 21.

Pasta Primavera

Serving size: 1¼ cups. Meal Pattern Requirement(s) met: ½ cup mixed vegetables and 2 ounces WGR grain.

1. Bring a large pot of water to a boil. Cook pasta according to package instructions. Cook to al dente, making sure not to overcook.
2.  Drain pasta well and rinse to stop the cooking process. Set aside.
3. Combine, carrot, onion, broccoli, cauliflower, canola oil and salt. Toss to coat vegetables evenly.
4. Place vegetables on a sheet pans in a single layer.
5. Cook: conventional oven, 400°F for 20 minutes; convection oven, 375°F for 16 minutes.
   CCP: Heat to 165°F or higher for 15 seconds.
6. When the hot vegetables come out of the oven, sprinkle peas on top of them and set aside until ready to use.
7.  In the meantime, melt margarine in a pan over medium heat. Add flour and combine well. Cook for about 5 minutes, stirring almost constantly, until the mixture becomes a blonde color but has not started to brown.
8. Slowly whisk in milk a little at a time, taking care to incorporate all of the milk in the pan before adding more.
9. Stir in garlic powder and salt.
10. Make a slurry of cornstarch and water and combine with sauce while stirring constantly.
11. Simmer on low 5-10 minutes , stirring regularly, until sauce has thickened.
12. Add the pasta, roasted vegetables and Parmesan cheese to sauce. Gently stir to fully combined. Alternatively, pasta, vegetables and sauce may be combined and poured into a steam table pan, then topped with Parmesan and held for service.
13. Serve immediately or hot hold for service.
    CCP: Hot hold at 135°F or higher. Use 1 cup (8-ounce portion server) per plate.

Pink Potato Salad

Serving size: ⅔ cup. Meal Pattern Requirement(s) met: ½ cup starchy vegetables.

1. Rinse potatoes and beets well. Trim greens off beets leaving about ½ inch of stem.
2. Toss whole beets and potatoes in canola oil. Roast at 400°F for about 1 hour. Remove beets and potatoes from oven. Let cool enough to handle. Peel beets. Chop both beets and potatoes into about ½-inch cubes.
3. In a medium bowl, prepare dressing by combining mayonnaise, sugar, salt, garlic powder, onion powder, apple cider vinegar, Greek yogurt, sour cream and water. Stir with a whisk until smooth. Pour over chopped beets and potatoes.
4. Dice celery into ¼-inch pieces and add to potato mixture.
5. Finely dice red onion and add to potato mixture.
6. Dice hardboiled egg and add to potato mixture.
7. Mix lightly until all ingredients are well blended.
8. Spread evenly into shallow pan (12×20×2½ inches) to a depth of 2 inches or less. Use one pan for 25 servings. Use three pans for 75 servings.
   CCP: Cool to 41°F or lower within 4 hours. Refrigerate until ready to serve.

Suggestions:

•  Use red potatoes, Yukon gold potatoes or another "waxy" variety. Starchy varieties such as russets will create a very sticky final product.
•  Whole beets and potatoes should be of similar size when roasting. If using differing sizes (beets are much larger than the potatoes or potatoes are much larger than the beets), roast them on separate pans to be able to fully roast all of them.
•  This recipe should be made the day before it will be served; otherwise, it should sit a minimum of 3 hours before serving to that ensure all of the flavors have properly melded.

Pulled Pork

Serving size: ⅓ cup. Meal Pattern Requirement(s) met: 2 ounces meat/meat alternative.

1. Cut pork roast(s) into 1- to 2-inch cubes and place in steam table pans (20×12×2½ inches) prepared with pan release spray.
2. Combine Worcestershire sauce, salt, chili powder, cumin, mustard powder, coriander and brown sugar. Pour over pork cubes and stir to coat.
3. Cover each pan tightly with foil and let sit in refrigerator 1 to 24 hours.
4. Place pans, still covered, in oven and bake: conventional oven, 320°F for 5-6 hours; convection oven 300°F for 5-6 hours; or place cubes in electric slow cooker(s) or cook-and-hold ovens and cook 4-5 hours on high, until pork is falling apart when touched with a spoon.
   CCP: Heat to 165°F or higher for 15 seconds.
5. Serve ⅓ cup pulled pork on a roll, over noodles or on rice.
   CCP: Hold for hot service at 135°F or higher.

Suggestions:

•  Serve with 2-4 tablespoons of barbecue sauce for a special treat.
•  The pork cubes may also be cooked in a pressure cooker. Cook in batches for 20-35 minutes depending on batch size.
•  Pork roast(s) may be cooked whole. Rub 4-5 pound roasts with sauce and roast covered at 275°-300°F for 6-12 hours.

Pumpkin Pancakes

Serving size: 2 pancakes. Meal Pattern Requirement(s) met: 1½ ounces WGR grain, ¾ ounce meat/meat alternative.

1. Whisk together whole wheat flour, all-purpose flour, brown sugar, baking powder and salt in a large mixing bowl.
2. Blend cottage cheese with a food processor fitted with a steel blade until smooth. Transfer to a large bowl. Add milk, eggs, pumpkin, cinnamon, ginger and nutmeg; whisk until combined.
3. Mix the wet ingredients into the dry ingredients, stirring thoroughly to blend.
4. Heat griddle to medium-high. Brush the griddle with some oil. Using a 3-ounce scoop, pour batter onto the griddle. Cook until bubbles form on top, 3-5 minutes. Turn and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter and oil.

 

 

Pumpkin Pie Bars

Serving size: 1 bar. Meal Pattern Requirement(s) met: ½ ounce WGR grain and ⅛ cup red/orange vegetable. Best when made a day ahead. Once cool, cover tightly with foil and refrigerate overnight until ready to serve.

1. In food processor or stand mixer, combine barley flour, powdered sugar, salt and vegetable oil. Mix until fully combined and crumbly.
2. Press mixture into bottom of steam table pan(s) (20×12×2½ inches). Use one pan for 25 servings. Use three pans for 75 servings.
3.  Bake until golden brown: conventional oven, 350°F for 12-15 minutes; convection oven, 325°F for 9-12 minutes.
4.  Remove from oven and set aside to cool while making filling.
5. Meanwhile, in stand mixer on medium fitted with a whisk (or in large bowl by hand with large whisk), mix pumpkin, milk, eggs, white and brown sugar, salt, nutmeg, cinnamon, all-spice and ginger (if using) until fully combined, about 2-3 minutes.
6.  Pour mixture over crust and spread evenly. Return to oven.
7. Bake until filling has set: conventional oven, 350°F for 1 hour to 1 hour 15 minutes; convection oven, 325°F for 50-55 minutes.
8. Remove from oven. Let cool completely
   CCP: Cool to 70°F or lower within 2 hours. Cool from 70°F to 41°F within remaining 4 hours.
9.  Cut each pan into 25 pieces.
10. Cover tightly and refrigerate.
    CCP: Store at 41°F or below until ready to serve.

Pumpkin Squares

Serving size: 1 piece. Meal Pattern Requirement(s) met: ½ ounce WGR grain and ⅛ cup red/orange vegetable.

Best when made a day ahead. Once cool, cover tightly with foil and refrigerate overnight until ready to serve.

1. Preheat convection oven to 350°F or conventional oven to 375°F. Coat sheet pans with cooking spray. Use one half-sheet pan for 25 servings or three half-sheet pans for 75 servings.
2.  Whisk together whole wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a large bowl. Whisk together eggs, sugar, oil and pumpkin in another large bowl. Add dry ingredients to the wet ingredients and mix well. Do not over mix. Scrape mixture onto the prepared sheet pan(s) and spread evenly.
3. Bake until a toothpick inserted in the center comes out clean, about 15-25 minutes.

 

 

 

 

Reindeer and Red Cabbage

Serving size: 1½ cups. Meal Pattern Requirement(s) met: 2 ounces meat/meat alternative, 2 ounces WGR grain and 1 cup cooked mixed vegetables.

1. In skillet, combine reindeer, diced onion, garlic powder and water.
2. Brown reindeer mixture over medium heat, stirring occasionally, until liquid is evaporated and meat is fully cooked and crumbly.
   CCP: Heat to 165°F or higher for 15 seconds.
3. In a steam table pan, combine reindeer mixture, cabbage, onion, tomato sauce, tomato paste, beef broth, apple cider vinegar, salt, pepper, garlic, thyme and cooked rice. Cover tightly with foil.
4. Bake: conventional oven, 400°F for 1 hour; convection oven: 375°F for 1 hour
   CCP: Heat to 165°F or higher for 15 seconds.
   CCP: Hold for hot service at 135°F or higher.
5. Serve: 1½ cups (three No. 8 scoops) per plate.

Reindeer Ratatouille

Serving size: ⅓ cup reindeer and ½ cup vegetables. Meal Pattern Requirement(s) met: 2 ounces meat/meat alternative and ½ cup cooked mixed vegetables.

To cook the roast:

1. Combine Worcestershire sauce, brown sugar, garlic powder, onion powder, salt, coriander, thyme and oregano. Rub liberally over the surface of the meat and allow to sit (chilled) for at least 1 hour and up to 24 hours.
2. Place roast in a slow cooker or roasting pan. Cook, covered, on low or at 300°F for 5-10 hours, until meat is fall-apart tender. This can be done overnight up to three days ahead of time.
3.  When meat has cooled enough to handle, use gloves to pull apart and clean, removing bones, silver skin and tendons or gristly bits.
4.  Shred remaining meat by hand using two forks, or on low in a stand mixer fitted with a paddle attachment.
5.  It is possible to substitute ground reindeer instead of a roast. Follow the cooking instructions for the meat, including seasonings, in Reindeer and Red Cabbage recipe on page 47. Quantities will be the same for 25 and 75 servings.

To make the ratatouille:

1. Combine water and cornstarch to make a slurry.
2.  Combine all ingredients in a large pot, including the cornstarch and water slurry.
3. Stir to combine.
4. Bring pot to a boil, reduce heat and simmer, uncovered, until peppers and onions are soft and most of the liquid has evaporated, about 40 minutes.
   CCP: Heat to 165°F or higher for 15 seconds.

To serve: Place 2½ ounces (~⅓ cup or No. 12 scoop) of shredded reindeer meat on plate, top with ½ cup (4-ounce portion server) of vegetables.

A note about reindeer roasts:

Because the Alaska reindeer industry is less commercialized than the beef industry, purchased cuts will not always be consistent in size, weight and yield. This recipe allows the use of any cut, from any part of the animal. Bone-in roasts will yield around 30% of their initial (as purchased) weight after they are cooked and cleaned. "Non-prime" cuts that are typically considered tough or designated for stew meat will be ideal as the long, slow cooking process leaves the meat fall-apart tender and very flavorful. Because this recipe was designed to have flexibility, the assumed yield errs on the conservative side and you may end up with more cooked reindeer meat than the designated number of servings. Leftovers will freeze well and may be used in any recipe that calls for shredded beef.

Roasted Fish, Crispy Slaw Wrap

Serving size: 1 wrap. Meal Pattern Requirement(s) met: 2 ounces meat/meat alternative, ¼ cup dark green vegetable, ¼ cup red/orange vegetable, ⅞ cup other vegetable and 1½ ounces equivalent grains. A half wrap provides 1¼-ounce equivalent meat, ⅛ cup dark green vegetable, ¼ cup red/orange vegetable, ⅜ cup other vegetable and ¾ ounce WGR grain.

1. Combine red cabbage, white cabbage, carrots, bok choy, cilantro and balsamic dressing to make slaw.
   CCP: Cool to 41°F or lower within 4 hours. Cover and refrigerate until ready to serve.
2.  Place tilapia portions on sheet pan (18×26×1 inches) lined with parchment paper and lightly coated with pan release spray. For 50 servings, use two pans. For 100 servings, use four pans.
3.  Brush oil on tilapia and sprinkle with salt-free seasoning.
4. Roast: conventional oven, 375°F for 12 minutes; convection oven, 375°F for 9 minutes. When done, fish will flake easily with a fork.
   CCP: Heat to 145°F or higher for at least 15 seconds.
   CCP: Hold for hot service at 135°F or higher.
5. Place ¼ cup lettuce on tortilla. Cut fish in half and place both pieces on top of lettuce. Add 8 fluid ounces (No. 4 scoop or 1 cup) slaw and one slice of avocado. Squeeze lime on top of filling. Roll in the form of a burrito and seal.

Suggestions:

•  Spray each fillet with cooking oil instead of brushing with olive oil.
•  Replace salt-free chili lime seasoning with your own homemade taco seasoning. For 25 servings:

Taco Seasoning

Salmon and Vegetable Burger

Serving size: 1 burger plus bun and condiments. Meal Pattern Requirement(s) met: 2 ounces meat/meat alternative, 2 ounces WGR grain and ⅓ cup vegetable.

1. Place salmon in large bowl or in mixer bowl fitted with paddle attachment.
2. Add carrots, celery, onion, zucchini, eggs, breadcrumbs, dill weed, garlic powder and lemon juice to salmon. Stir until fully combined.
3. Spray sheet pans well with pan release spray. Use a heaping ½ cup (No. 8 scoop) per patty. Form each into a patty about ¾ inch thick. Place patties on sheet pan about 1 inch apart.
4. Bake until fully cooked and each patty holds together: conventional oven, 400°F for 18-20 minutes; convection oven, 375°F for 15-18 minutes.
   CCP: Heat to 165°F or higher for 15 seconds.
5.  Serve immediately or hold for hot service.
   CCP: Hold for heat service at 135°F or higher.
   To serve, place 1½ teaspoons lite mayonnaise and 1½ teaspoons of ketchup on each bun. Place one burger inside each bun and serve.

Variations:

•  Cooked, boneless, skinless salmon may replace the canned salmon if desired. Add 1 teaspoon of salt for 25 servings or 1 tablespoon of salt for 75 servings.

Salmon Burgers (or Balls)

Serving size: 2½-ounce patty. Meal Pattern Requirement(s): 2 ounces meat/meat alternative.

1. Bake boneless salmon fillets on sheet pan, covered in foil, until fully cooked.
2. Remove salmon from oven and cool enough to handle (or place in fridge until ready to use).
3. Remove flesh from skin and place the salmon meat into large bowl. Add all other ingredients on ingredient list. Mix by hand, in a mixer or with spoon until fully combined.
4.  Form into patties and cook on hot griddle, lightly oiled, at 350°F. Or bake in the oven at 350°F for 20 minutes or until salmon reaches an internal temperature of 165°F and flesh bounces back when touched.

Serving Suggestions:

• Serve on a 51% whole grain bun with lettuce, tomato and desired dressing.
•  Serve on a bed of brown rice with sweet and sour sauce or teriyaki sauce.
•  Serve in a whole-grain tortilla with brown rice and other desired ingredients to make a wrap, taco or burrito.

Salmon Fillets

Ideas for serving baked salmon fillets.

Place salmon fillets onto oiled sheet pans, skin-side down.

• Drizzle each fillet with canola or olive oil and honey. Sprinkle with salt and garlic powder.
•  Drizzle each fillet with canola or olive oil. Generously sprinkle with brown sugar, garlic powder, salt, black pepper and dried dill weed.
• Lightly spread Dijon mustard over each fillet. Sprinkle with whole grain breadcrumbs, onion powder, salt and pepper.
•  Brush fillets with a balsamic vinegar glaze.
•  Drizzle each fillet with canola or olive oil. Sprinkle with brown sugar. Drizzle in lemon juice.
•  Lightly spread mayonnaise over each fillet. Sprinkle with salt and pepper.
•  Lightly spread mayonnaise over each fillet. Sprinkle generously with Parmesan cheese.
•  Drizzle each fillet with canola or olive oil. Generously sprinkle with Parmesan cheese.
•  Glaze each fillet with sweet and sour sauce.
•  Glaze each fillet with teriyaki sauce.
•  Glaze each fillet with brown sugar and soy sauce.

Dipping Sauce Ideas for Salmon

• Plain low-fat yogurt or low-fat sour cream with lemon juice, garlic and salt
•  Plain low-fat yogurt or low-fat sour cream with lemon juice, dill, salt and pepper
•  Mayonnaise and low-fat sour cream with garlic powder, lemon juice and black pepper
•  Plain low-fat yogurt or low-fat sour cream with cucumber (pulverized or chopped), dried dill weed and lemon juice

Salmon Perok Casserole

Serving size: 1 cup. Meal Pattern Requirement(s) met: ½ cup vegetables and 2 ounces protein per serving.

1. Combine margarine with bread crumbs and set aside.
2.  Combine water, rice and first portion of salt. Bring to a boil, reduce heat and simmer, covered, about 30 minutes to par-cook.
3.  Combine all ingredients well with par-cooked rice. Pack lightly into greased pan. Top with crumb topping.
   Alternatively, pie crust may be used to top casserole. Bake at 375°F for 1 hour 15 minutes until topping is golden brown and internal temperature of casserole reaches 160°F. Allow to sit 10 minutes before serving.

Strawberry Spinach Salad

Serving size: 1¼ cups. Meal Pattern Requirement(s) met: ½ cup dark leafy green vegetable, ⅛ other vegetable and ⅛ cup fruit.

1. Toast sunflower (or pumpkin) seeds or slivered almonds in a large skillet over medium heat, stirring often, until fragrant and beginning to brown, 4 to 5 minutes. Transfer to a bowl and let cool.
2.  Peel cucumbers. Cut in half lengthwise then slice ¼ inch thick.
3.  Hull strawberries and cut into ¼-inch-thick slices.
4. Trim romaine and cut into 1-inch pieces.
5. Mix spinach and romaine in a large bowl.
6. Process vinegar, syrup, mustard, garlic powder, salt and pepper in a food processor fitted with a steel blade until combined. With the motor running, add oil in a stream and blend for 10 to 20 seconds.
7. Add the strawberries, cucumbers and toasted seeds to the greens. Drizzle with dressing and toss to coat. Serve immediately.

Variations:

• Try replacing the maple syrup for equal parts Alaska birch syrup.

Superfood Salad

Serving size: 1 cup. Meal Pattern Requirement(s) met: 1 cup mixed vegetables. This superfood salad was tested and approved by both kids and parents. It is a great way to use up that kale in your school gardens. This recipe is great because it holds well.

Combine all ingredients, whisking well to incorporate cornstarch. Bring to a boil, reduce heat and simmer 2 minutes. Cool before adding to salad. May be made up to 2 days in advance.

Salad

Toss all ingredients together with dressing. Allow to sit 12 to 36 hours before serving.

Sweet and Sour Fish

Serving size: ⅓ cup brown rice, 3 ounces fish, ¼ cup sweet and sour sauce. Meal Pattern Requirement(s) met: 2 ounces meat/meat alternative and 2 ounces WGR grain.

1. Cook fish sticks according to Crispy Fish Fingers recipe on page 21.
2. Cook rice according to package instructions.
3.  Combine ½ cup water with cornstarch. Whisk together until fully combined and there are no lumps.
4.  In a medium sauce pan, combine cornstarch slurry with remaining water, white vinegar, sugar, ketchup and salt. Whisk until fully combined. Bring to a boil over high heat. Reduce heat to low and simmer for 10-15 minutes until thickened. Stir occasionally to prevent sticking.
5.  To serve, place ⅔ cup brown rice on plate, top with 3 ounces of fish sticks and ¼ cup (2 ounces) sweet and sour sauce. Or serve sweet and sour sauce on the side in 2-ounce cups with lids.

 

Taco meat

Use in tamale pie, breakfast burritos or any other dish calling for taco meat. Serving size: Varies Meal Pattern Requirement(s) met: Will vary by recipe.

Combine all ingredients in shallow pan or skillet. Simmer on medium low stirring occasionally until liquid has reduced to a thick sauce on the meat.

Variations:

• Make this recipe with any type of meat: shredded pork, canned chicken chunks or game meat such as canned or cooked, shredded moose or caribou.
•  This recipe works great in tacos and burritos, too.

 

 

Tamale Pie

Serving size: 1 piece. Meal Pattern Requirement(s) met: 1½ ounces meat/meat alternative, ⅓ cup vegetables and 1 serving of WGR grain.

1. In food processor, grate carrots and zucchini. Use slicing attachment to finely slice onions and celery or chop finely by hand.
2. Heat canola oil in pan over medium. Add carrot, onion, celery, zucchini and salt. Sauté for about 5-7 minutes.
3.  Add Mexican meat. Stir until well combined. (CCP: Heat to 165°F for at least 15 seconds.)
4.  Spread mixture into steam table pans (20×12×2½ inches) sprayed with pan release spray. Use one pan for 25 servings. Use three pans for 75 servings. Meat and vegetable portion may be made ahead and refrigerated overnight.
   CCP: Cool to 70°F within 2 hours and from 70°-41°F within an additional 4 hours.
5.  Blend barley flour, cornmeal, sugar, salt and baking powder in mixer on low for 1 minute.
6.  In a separate bowl, mix oil, eggs and milk.
7.  Pour wet ingredients into dry ingredients and blend for 2-3 minutes on medium until just combined. Batter may be lumpy.
8.  Pour mixture over meat mixture in each pan and spread into corners of pan.
9.  Bake: conventional oven, 400°F for 30-35 minutes; convection oven: 350° F for 25-30 minutes. (CCP: Heat to 165°F or higher for at least 15 seconds.)
10.  Sprinkle 4-5 ounces of cheese over cornbread in each pan. (CCP: Hold for hot service at 135°F or higher.)
11.  Cut each pan into 25 portions. Serve with taco sauce (optional).

Variations:

•  Cheese may be mixed into cornbread topping instead of spread over the top.

Teriyaki Salmon Caesar Salad

Serving size: 1 cup lettuce, 3-4 croutons and 2½ ounces teriyaki salmon. Meal Pattern Requirement(s) met: 1 cup fresh vegetables and 2 ounces meat/meat alternative.

Spray sheet pans with pan release spray.

Salmon:

1. Place fillets on sheet pans with skin side down. Space fillets about 1 inch apart.
2.  Brush the top of each salmon fillets with teriyaki glaze.
3. Bake: conventional oven, 350°F for 20 minutes; convection oven, 325°F for 15 minutes.
   CCP: Heat to 145°F or higher for 15 seconds.
4. Serve hot or cold.
   CCP: Hold for hot service at 135°F or higher
   CCP: Hold for cold service at 41°F or below

Salad:

1. In large bowl, combine yogurt, mayonnaise, sugar, lemon juice, olive oil water, garlic powder, salt, ground mustard and black pepper. Stir or whisk until fully combined. Place in refrigerator and let sit a minimum of 1 hour. May sit up to 24 hours.
2. Chop romaine lettuce into ½-inch to 1-inch pieces. Place in large bowl. Add Parmesan cheese and slowly add dressing. Gently toss to evenly coat lettuce with dressing.

Serve:

Place 1 cup dressed romaine lettuce on plate. Add 3-4 croutons per serving. Top with 2½ ounces portion of salmon per serving.

Winter Squash and Root Vegetables

Serving size: 1 cup. Meal Plan Requirement(s): 1 cup vegetables. Winter squash and root vegetables grow extremely well in Alaska and farmers have an abundance of these crops, but it can sometimes be hard to know what to do with them.

Roasted Winter Squash and Root Vegetables

Roasting squash and root vegetables whole or cubed in the oven is one of the easiest and most delicious ways to prepare these nutritious vegetables. One pound of squash or root vegetable pieces will yield about two 1-cup servings or four ½-cup servings.

Wash all vegetables and remove necessary skins, rinds, etc. Cut squash and/or root vegetables of choice into ½-inch to ⅝-inch cubes. Place each type on a separate sheet tray (i.e., squash on one sheet pan, beets on a separate pan).

Bake in preheated 325°F oven according to the following times:

•  Squash: 20-25 minutes
•  Beets: 45-50 minutes
•  Turnips: 35-40 minutes
•  Rutabaga: 40-45 minutes
•  Parsnips: 40-45 minutes

Baked Whole Winter Squash

Winter squash can easily be roasted whole. Preheat oven to 400°F. Place whole squash on baking sheet and bake until skin is browned and papery and a fork inserted reveals very tender flesh, about 45-60 minutes.

Baked Cut Winter Squash

Cut squash in half or into pieces. Remove seeds and “strings,” unless it’s spaghetti squash (for spaghetti squash, the “strings” are the squash). Put squash halves or pieces in the baking dish, cut side down. Add about ¼ inch of water to baking dish. Bake uncovered at 350°F, until tender, about 45 minutes.

Microwaved Whole Winter Squash

Pierce squash several times with a knife and place in microwave-safe dish. Microwave on high power for 6 to 7 minutes. Rotate squash and turn over. Microwave another 6 to 7 minutes. Let stand for 5 minutes.

Microwaved Cut Winter Squash

Cut squash in half. Remove seeds and “strings.” Put about ¼ inch of water in a microwave-safe baking dish.

Steamed Squash or Root Vegetables

Peel and seed desired squash or root vegetables. Cut into pieces. Bring about 2 inches of water to a boil in a large pot with a lid; place vegetables in steamer basket and put into boiling water. Cover and steam until tender, about 12-25 minutes.

Boiled Root Vegetables

Peel desired root vegetables (turnips, rutabagas, etc.), cut into quarters. Place in large pot. Add water to fully submerge vegetable pieces. Boil about 10-15 minutes, until vegetables are fork tender but not falling apart.

Mashed or Pureed Squash or Root Vegetables

Roasted, boiled or steamed squash and root vegetables can be mashed or pureed.

One pound of mashed or pureed squash will yield about one and a half 1-cup servings or three ½-cup servings.

To make pureed or mashed root vegetables, turnips, rutabagas and parsnips can easily be boiled. Remove skin and chop into quarters. Boil for about 10-12 minutes.

Serving ideas for pureed squash and/or root vegetables:

Add the following ingredients. Mix and match or try your own ideas:

•  Olive oil, salt and pepper
•  Olive oil and Parmesan cheese
•  Sour cream and chives
•  Butter or oil and honey with cinnamon (a pinch of nutmeg and/or allspice)
•  Butter or oil and brown sugar with cinnamon (a pinch of nutmeg and/or allspice)
•  Cinnamon and applesauce

For all cooking methods, times will vary depending on the size and variety of vegetable.

Roasted Squash and Beets

Preheat oven to 325°F. Evenly distribute beets one layer deep on sheet pans. Drizzle generously with olive oil.

Sprinkle with salt and pepper. Toss lightly. Roast for 45-50 minutes, stirring occasionally.

Evenly distribute squash one layer deep on sheet pans. Drizzle generously with olive oil. Sprinkle with salt and pepper. Toss lightly. Roast for 20-25 minutes, stirring occasionally.

Place ¾ cup squash and ¼ cup beets per tray and gently toss together.

Roasted Squash with Parmesan Cheese

Preheat oven to 325°F. Evenly distribute root vegetables one layer deep on sheet pans. Drizzle generously with canola or olive oil. Sprinkle with Parmesan cheese, pepper and garlic. Toss lightly. Roast according to cooking times above. Stir occasionally.

Evenly distribute squash one layer deep on sheet pans. Drizzle generously with olive oil. Sprinkle with Parmesan cheese, pepper and garlic. Toss lightly. Roast for 20-25 minutes, stirring occasionally.

Place ¾ cup squash and ¼ cup root vegetable per tray and gently toss together.

Winter Vegetable Soup with Noodles

Serving size: 1 cup. Meal Pattern Requirement(s) met: ⅛ cup red/orange vegetable, ¼ cup dark green vegetable, and ⅛ cup bean/legumes or ½ ounces meat/meat alternative and ½ ounce WGR grain.

1. Remove tough ribs from kale (or collard greens or Swiss chard). Cut into ½-inch pieces.
2.  Trim and peel carrots and onions. Cut into ½-inch dice.
3.  Heat oil in a large stockpot over medium heat. Add the onion, garlic and part of salt (1½ teaspoons for 25 servings and 1 tablespoon + 1½ teaspoons for 75 servings). Cook, stirring occasionally, until browned, 10-15 minutes. Add the carrots, squash and turnips. Reduce heat to medium-low and cook, stirring occasionally, until tender, 10-15 minutes.
4.  Meanwhile, bring water (1 gallon + 2 quarts for 25 servings and 4 gallons + 2 quarts for 75 servings) to a boil in a large pot. Cook pasta until tender, about 10 minutes. Drain and set aside.
5.  Bring water (2 cups for 25 servings, 1 quart + 2 cups for 75 servings), lentils and salt (½ teaspoon for 25 servings and 1½ teaspoons for 75 servings) to a boil in a large saucepan. Reduce heat to a simmer and cook until tender, about 30 minutes. Drain and set aside.
6. When the vegetables are tender, add water (1 gallon + 1 quart for 25 servings and 3 gallons + 3 quarts for 75 servings), salt (1½ teaspoons for 25 servings and 1 tablespoon + 1½ teaspoons for 75 servings), chicken base and pepper to the pot. Bring to a simmer and cook for 20 minutes.
7.  Add the greens and cook until tender, about 5 minutes. Add the drained lentils.
8. To serve, add ⅔ cup cooked noodles to the individual bowls and ladle soup over the top, or stir the cooked noodles into the pot of soup.
   CCP: Hold for hot service at 135°F or higher.

Tips:

•  Replace lentils with canned beans. Use 2 cups for 25 servings. Use 1 quart + 2 cups for 75 servings.
•  Make things easier on yourself, use par-baked squash instead of raw squash.
•  Use a sturdier noodle like macaroni in place of the egg noodles.

Zucchini Muffins

Serving size: 1 muffin. Meal Pattern Requirement(s) met: 2 ounces WGR grain and ⅛ cup vegetables (when raw).

1. Prepare muffin tins by spraying liberally with pan release spray or line with paper muffin cups. Set aside.
2.  Combine sugar, canola oil, applesauce, eggs, zucchini and vanilla in large bowl or mixer fitted with paddle attachment. Stir or mix on low to combine.
3. In separate bowl, combine all-purpose flour, whole wheat flour, barley flour, salt, baking soda and cinnamon. Stir to combine.
4. Pour dry ingredients into wet ingredients. Stir or mix on medium for 1-2 minutes to combine. Do not overmix. Batter may be slightly lumpy.
5. Pour a heaping ⅓ cup (No. 12 scoop, 2¼ ounces) of batter into each prepared muffin cup.
6.  Bake: conventional oven, 350°F for 20-25 minutes, until toothpick inserted into the center of a muffin comes out clean; convection oven: 325°F for 16-20 minutes, until toothpick inserted into the center of a muffin comes out clean.
   CCP: Heat to 165°F for 15 seconds.
7. Cool completely and serve.

Sources

Alaska Farmers Market Cookbook

Eat Local Club

Rader, Heidi. 2012. Alaska Farmers Market Cookbook: Simply Good Food Full of Alaska Grown Ingredients. Todd Communications.

USDA Recipes for Schools, www.nfsmi.org

Vermont Farm to School program cookbook, New School Cuisine

These recipes were created with funds provided by the Alaska Department of Natural Resources Division of Agriculture in an effort to increase the number of recipes available to school district food services that use Alaska Grown foods.

   

              

Leif Albertson, Extension Faculty, Health, Home and Family Development. Originally written by Kate Idzorek, Small Food Business Training and Development Coordinator, and Danielle Flaherty, Extension Research Assistant.

Reviewed March 2021