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September 2012

Prepared by Spark Policy Institute on behalf of The Colorado Farm to School Initiative

The Colorado Farm to School Cookbook

School Edition – Colorado Schools, Colorado Produce

1

THE COLORADO FARM TO SCHOOL COOKBOOK

SCHOOL EDITION COLORADO SCHOOLS & COLORADO PRODUCE FOR COLORADO’S KIDS

Edited by Rebecca Kahn, B.A.

Published September 2012

For more information about the Farm to School Initiative, contact Lyn Kathlene at [email protected], or 303-455-1740.

“Eat food. Not too much. Mostly plants.”

― Michael Pollan, In Defense of Food: An Eater's Manifesto

“First we eat, then we do everything else.”

― M.F.K. Fisher

mailto:[email protected]

http://www.goodreads.com/author/show/2121.Michael_Pollan

http://www.goodreads.com/work/quotes/3100234

http://www.goodreads.com/author/show/1408429.M_F_K_Fisher

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INTRODUCTION

The healthy recipes in this cookbook are currently being used in Colorado districts where Farm to School efforts are underway. The

intent of this book is to make it easier for other districts to move toward scratch cooking with fresh Colorado ingredients. Please adapt

these recipes as appropriate for your school or district!

The Colorado Farm to School Project was launched in February 2010 with the support of a Specialty Crop Block Grant through the

Colorado Department of Agriculture. In late 2010, the Colorado Farm to School Task Force was created by Senate Bill 10-81. Colorado

Farm to School supports the development of regional farm-to-school networks across the state. Objectives include:

Increasing awareness of both schools and producers of existing opportunities for partnership.

Dissemination of marketing tools and resources.

Assessment of primary policy and regulatory opportunities and barriers for farm to school.

The work was carried out by the Spark Policy Institute in collaboration with Healthy Community Food Systems and WPM Consulting, and

with a lot of guidance from community, producer, and school district partners.

ACKNOWLEDGMENTS

This cookbook would not have been possible without the help of the following people:

Andrew Nowak, Denver Slow Food, for help identifying contributing chefs;

Kara Sample, RD, SNS, Administrative Dietitian, Weld County School District 6, for help and advice with nutritional analysis;

Wendy White, Colorado Department of Agriculture, for help identifying contributing chefs and for making Colorado Proud chefs

available to the project; and

The Colorado Farm to School Task Force, for general support.

Task Force

http://www.sparkpolicy.com/

http://healthycommunityfoodsystems.org/

http://www.wpmconsulting.net/

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CONTRIBUTING CHEFS

Many thanks to the chefs who gave generously of their recipes and expertise:

Brian Axworthy, Executive Chef, District 11 FNS Team, [email protected]

Sandy Grady, Enterprise Management, (Food Services, Fixed Assets, Warehouse Distribution), Denver Public Schools, Area

Supervisor; Phone: 720-423-5622; Fax: 720-423-5629, [email protected]

Theresa Hafner, Denver Public Schools, (720) 423-5611, [email protected]

Lori Hause, Platte Valley Schools, Food Service Director, PO 485, 501 Clark St, Kersey Co 80644, 970-336-8500, 970-336-8511 fax,

[email protected]

Chef Jason K. Morse, CEC, Executive Chef, Douglas County School District

Tammie Rempe, Thompson School District, (970) 613-5147, [email protected]

Chef Mick (Michaelangelo) Rosacci, Tony's Markets / Tony Rosacci's Fine Catering; [email protected]

Kara Sample, RD, SNS, Administrative Dietitian, Weld County School District 6, 2508 4th Ave, Greeley, CO 80631, 970-348-6607

(office), 970-673-2765 (cell), [email protected]

Elise Wiggins, Panzano, [email protected]

Please contact any of the contributing chefs if you have questions about their recipes or about scratch cooking for schools.









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TABLE OF CONTENTS

Introduction ................................................................................................................................................................................................................................... 2

Acknowledgments ....................................................................................................................................................................................................................... 2

Contributing Chefs ....................................................................................................................................................................................................................... 3

Table of Contents ......................................................................................................................................................................................................................... 4

The Colorado Produce Growing Season Calendar ........................................................................................................................................................... 5

Index of Recipes ............................................................................................................................................................................................................................ 7

Recipes ............................................................................................................................................................................................................................................. 9

Centennial School Garden, September 2010

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THE COLORADO PRODUCE GROWING SEASON CALENDAR

In the two tables below, the shaded areas represent the months when the listed vegetables are available fresh in Colorado. This chart is

compiled from CDA and regional growing charts. Not all produce/fruit shown as “regular growing season” is available in all regions of the

state.

Vegetables Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec Arugula

Asparagus

Beans

Beets

Bell peppers

Broccoli

Cabbage

Carrots

Cauliflower

Celery

Chard

Chile peppers

Choy

Collard Greens

Cucumbers

Dry beans

Eggplant

Garlic

Green beans

Herbs

Kale

Lettuce (leaf & head)

Mustard Greens

Legend: Regular growing season

Months available through season extension techniques

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Vegetables Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec Onions/Scallions

Peas

Potatoes

Pumpkins

Radishes

Rhubarb

Spinach

Squash

Sweet corn

Tomatoes (field)

Tomatoes (hothouse)

Turnips

Fruits Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec Apples

Apricots

Cantaloupe

Cherries

Grapes

Peaches

Pears

Plums

Raspberries

Strawberries

Watermelon

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INDEX OF RECIPES

Breakfast........................................................................................................................................................................................................................................ 10

Applesauce Oatmeal ............................................................................................................................................................................................................. 11

Granola ...................................................................................................................................................................................................................................... 12

Tea Breads and Muffins ........................................................................................................................................................................................................... 13

Cherry Bread ........................................................................................................................................................................................................................... 14

Pumpkin Cranberry Bread ................................................................................................................................................................................................. 15

Muffins ....................................................................................................................................................................................................................................... 16

Sandwiches ................................................................................................................................................................................................................................... 18

Pulled BBQ Sliders ................................................................................................................................................................................................................ 19

Sloppy Joes ............................................................................................................................................................................................................................... 21

Southwestern Vegetarian Wrap ...................................................................................................................................................................................... 23

Side Dishes, Salads, and Vegetables .................................................................................................................................................................................... 24

Blueberry Spinach Salad ..................................................................................................................................................................................................... 25

Calabacitas Con Elote (Zucchini with Corn) ................................................................................................................................................................ 26

Herbed Whole Wheat Couscous (with Vegetarian Option) .................................................................................................................................. 27

Soups and Stews ......................................................................................................................................................................................................................... 28

Chili Con Carne ....................................................................................................................................................................................................................... 29

Pork Green Chili with Tortillas and Cheese ................................................................................................................................................................ 31

Entrées ........................................................................................................................................................................................................................................... 33

Asian Rice Bowl with Pork Stir Fry ................................................................................................................................................................................ 34

8

Bean and Cheese Burritos .................................................................................................................................................................................................. 36

Cuban Pork and Pinto Bean Bowl ................................................................................................................................................................................... 38

Herb Encrusted Pork with Pesto Linguini and Honey-Glazed Carrots ............................................................................................................. 40

Chicken Quesadillas .............................................................................................................................................................................................................. 42

Spaghetti with Meat Sauce ................................................................................................................................................................................................. 43

Soft Tacos ................................................................................................................................................................................................................................. 45

Desserts ......................................................................................................................................................................................................................................... 47

Aspen Bars ............................................................................................................................................................................................................................... 48

Black Bean Brownies ........................................................................................................................................................................................................... 49

Breads ............................................................................................................................................................................................................................................. 50

Whole Grain Biscuits ............................................................................................................................................................................................................ 51

Whole Grain Focaccia Breadsticks.................................................................................................................................................................................. 52

Whole Grain Rolls .................................................................................................................................................................................................................. 54

9

RECIPES

10

BREAKFAST

11

Applesauce Oatmeal

Sandy Grady / Theresa Hafner, Denver Public Schools

Serving Size: ½ Cup Number of Servings: 50

Ingredients Procedure

10 Cup Oats, instant or quick cooking 1. Boil the water, add oats, cook 7 minutes or until most of the water is absorbed.

2. Add applesauce, heat through.

3. Remove from heat. Add cinnamon, nutmeg, vanilla, and brown sugar. Mix and serve. Add more spice as desired.

5 Quarts Water

1 Tablespoon Ground Cinnamon

1¼ teaspoon Ground Nutmeg

1 Tablespoon plus 2 teaspoons Vanilla Extract

1¼ Cups Brown Sugar, packed

2½ Cups Applesauce, sweetened

Nutritional Analysis Per Serving

Calories 121 Calcium (RDA) 2%

Cholesterol (Mg) 0 Protein (g) 2.5

Sodium (Mg) 3 Carbohydrate (g) 25

Fiber (g) 2 Total Fat (g) 1

Iron (RDA) 6% Saturated Fat (g) 0.2

Variations

To include 2 ½ Cups of dried fruit, such as raisins or dried

cranberries, add them after the oats have cooked 3 minutes.

12

Granola

Brian Axworthy, Executive Chef, District 11 FNS Team

Serving Size: ¾ Cup Granola & ¾ Cup Milk Number of Servings: 250


½ #10 Can Applesauce 1. Preheat oven to 275 degrees.

2. In a large stock-pot on high heat, add the applesauce, vanilla, almond extract, oil, sugar, cinnamon, ginger, and salt. Bring the mixture to a boil and add the hot liquid to the oatmeal and dried fruit all at once. Immediately mix the liquid and cereal/raisins together to lightly moisten the mixture throughout.

3. Sprinkle the mixture onto a greased sheet pans, one gallon of mix per pan, and spread out the mixture evenly.

4. Bake for 20-30 minutes or until the granola begins to dry out…the granola should continue to dry and harden as it sits. Remove the granola and allow to cool completely before storing. If the granola is still moist once it cools, then repeat the baking process and cool it again.

5. Store in an airtight container until ready to use.

6. Serve ¾ cup Granola with ¾ cup Milk.

½ Cup Vanilla Extract

¼ Cup Almond Extract

2 Cups Canola Oil

8 Pounds Brown Sugar

¼ Cup Ground Cinnamon

2 Tablespoons Ground Ginger

1 Tablespoon Kosher Salt

25 Pounds 7-Grain Oatmeal

5 Pounds Dried Cranberries

5 Pounds Raisins

11 Gallons plus 11 ½ Cups 2% Milk (for serving)


Calories 379 Protein (g) 13.7 Fiber (g) 5.8

Calories from fat 74 Carbohydrate (g) 62.6 Saturated Fat (g) 2.8

Sodium (Mg) 114 Total Fat (g) 8.1 Cholesterol (Mg) 14

13

TEA BREADS AND MUFFINS

14

Cherry Bread


Serving Size: 1 Slice (3/4” thick) Number of Servings: 96 (Makes eight 9”x5” loaves)


5 Cups All Purpose Flour 1. Preheat oven to 350°F. Spray eight 9” x 5” loaf pans with pan spray.

2. In a large bowl, combine flours and baking soda.

3. Cream sugar, eggs, oil, honey, water, and applesauce in a separate bowl.

4. Slowly add dry ingredients to wet ingredients in mixing bowl; blend until ingredients are completely incorporated.

5. Add the cherries and vanilla. Divide the batter evenly between the eight 9” x 5” pans.

6. Bake for 35 minutes; test readiness by sticking a knife in the center of the bread. If the knife comes out clean it is ready, if there is batter on the knife cook 5-10 more minutes. Cool in pan.

7. When completely cool, turn out of pan and slice each loaf into 12 slices. Each slice should be ¾” thick.

11 Cups Whole Wheat Flour

2 Tablespoons Baking Soda

3 Cups packed Brown sugar

12 Eggs

2 Cups Vegetable Oil

1 Cup Honey

2 Cups Water

10 Cups Applesauce (2½ Quarts)

1 Tablespoon plus 1 teaspoon Vanilla Extract

8 Cups Dried cherries


Calories 221 Vitamin E (RDA) 11%

Calories from fat 50 Protein (g) 4.5

Sodium (Mg) 91 Carbohydrate (g) 40

Fiber (g) 3.5 Total Fat (g) 5.5

Iron (RDA) 7% Saturated Fat (g) 1

Cholesterol (Mg) 26

15

Pumpkin Cranberry Bread


Serving Size: 1 Slice (3/4” thick) Number of Servings: 96 (Makes eight 9”x5” loaves)


5 Cup All Purpose Flour 1. Preheat oven to 350°F.

2. In a large bowl, combine dry ingredients except sugar.

3. In a mixing bowl, combine sugar, pumpkin, eggs, cranberry, and orange juice; blend well.

4. Slowly add dry ingredients to wet ingredients in mixing bowl; blend until ingredients are completely incorporated.

5. Spray 2 loaf pans with pan spray and divide the batter evenly between the two pans.

6. Bake for 30 minutes; test readiness by sticking a knife in the center of the bread. If the knife comes out clean it is ready, if there is batter on the knife cook an additional 10 minutes. Cool in the pan.

8 Cups Whole Wheat Flour

2 Tablespoons plus 2 teaspoons Ground Cinnamon

1 Tablespoon plus 1 teaspoon Nutmeg

2 teaspoons Ground All Spice

2 Tablespoons plus 2 teaspoons Baking soda

7 Cups White Sugar

4 15-ounce Cans Pumpkin

4 15-ounce Cans Cranberry

16 Eggs

1 Cup Orange Juice


Calories 162 Vitamin A (RDA) 50%

Cholesterol (Mg) 35 Vitamin C (RDA) 3%

Sodium (Mg) 122 Protein (g) 3

Fiber (g) 2 Carbohydrate (g) 36

Iron (RDA) 6% Total Fat (g) 1

Calories from fat 11 Saturated Fat (g) 0.4

16

Muffins


Serving Size: 1 Muffin Number of Servings: 288 Muffins


4 Pounds Butter 1. Preheat oven to 350 degrees. Spray muffin pans with pan spray.

2. In a medium mixing bowl, add the butter and sugar and mix until smooth. Add the vanilla extract, lemon juice, salt, and cranberry sauce and mix well. Add the liquid eggs and mix well. Scrape the bowl on the sides and bottom and mix again to incorporate. Turn off the mixer and add the flours, baking powder, and cinnamon and mix on low speed. While it’s mixing, add the water and fruit. Scrape the sides and bottom of the bowl again and mix on medium speed for 1-2 minutes.

3. Bake the muffins in a 350 degree oven with the fan on low and be sure to rotate the pans halfway through the baking process. Do not overbrown the muffins. Cool completely before storing.

4 Pounds Sugar

2 Tablespoons Vanilla Extract

1 Tablespoon Lemon Juice

1 Tablespoon plus 1½ Teaspoons Kosher Salt

1 Quart Cranberry Sauce

1 ½ Quarts Liquid Eggs

3 Cups Powdered Milk

3 Pounds Whole Wheat Flour

2 ½ Pounds All Purpose Flour

½ Cup Baking Powder

2 Tablespoons Cinnamon

2 ¾ Quarts Water (11 Cups)

1 Quart Fruit

17


Calories 121 Total Fat (g) 5.7


Sodium (Mg) 74 Cholesterol (Mg) 34

Fiber (g) 0.8 Carbohydrate (g) 15.2

Protein (g) 2.2

18

SANDWICHES

19

Pulled BBQ Sliders


Serving Size: 2 Sliders Number of Servings: 140 servings (280 sliders)


22 Pounds Pork Leg Roasts 1. Preheat oven to 300 degrees.

2. Mix the seasonings together and rub over the pork roasts. Place the pork roasts in 4” hotel pans for roasting, at least 3 roasts per pan, along with some of the water to prevent drying out. Cover the pans with plastic wrap and foil and roast in 300 degree oven overnight.

3. Remove the pork from the oven and test for tenderness. The product should shred easily while hot. If the pork is fork tender and easily shreds, cool the pork slightly before proceeding. If the pork is still tough and not willing to shred or fall apart, keep cooking for 2-3 more hours…this is unlikely.

4. While the pork is cooling, make the BBQ sauce by heating the ketchup, sugar, vinegar, Worcestershire sauce, and seasonings until the sugar is dissolved. Taste and adjust if necessary.

5. Carefully remove the nets from the cooked pork and place the meat in a large mixing bowl with a paddle attachment. Once the bowl is up to ¾ full, mix the pork briefly on low speed to break up the product. Add the BBQ sauce all at once and mix briefly. If this product is over mixed, it will form a paste, and will be unusable.

6. Place the BBQ Pork into 2” hotel pans, cover with a lid, and bake in a 350 degree oven until the internal temperature reads 165 degrees. Keep warm until production.

7. Prior to service, build your slider sandwiches on sheet pans using 1½ ounces of BBQ Pork for each slider bun. Wrap or bag the finished pans of product and keep warm for service.

¼ Cup Kosher Salt

¼ Cup sugar

½ Cup Chili Powder

½ Cup Granulated Onion

½ Cup Granulated Garlic

¼ Cup Ground Black Pepper

2 Quarts Water

9 Quarts Ketchup


2 Cups Cider Vinegar

1 Cup Worcestershire Sauce

½ Cup Granulated Onion

¼ Cup Granulated Garlic

1 Tablespoon Ground Black Pepper

1 Tablespoon Chili Powder

17 Packages Whole Wheat Slider Buns (12 per pack)

20



Calories from fat 139 Saturated Fat (g) 5



Protein (g) 16.2

21

Sloppy Joes


Serving Size: 1 Sandwich (1/3 Cup Sloppy Joe with Bun) Number of Servings: 500 Sandwiches


50 Pounds Ground Beef 1. In tilting skillet on high heat, cook the ground beef and turkey with the lid closed, stirring occasionally. Drain and rinse off the fat once the product is fully cooked. Add the tomato paste, ketchup, water, relish, mustard, vinegar, and seasonings and cook for an additional 10 minutes; taste. Remove the sloppy joe mixture and portion into pans according to site orders (50 portions is a little over 1 gallon of sloppy joe). Cool.

2. When ready to serve, bake the sloppy joe mix with the lid on until the internal temperature reads 165 degrees, stirring occasionally. Keep warm for service.

3. Up to an hour before service, pre-make your sloppy joe sandwiches in hotel pans, placing a half sheet of parchment paper in between your layers of sandwiches, for better presentation during service. Wrap each pan and keep warm for service.

40 Pounds Ground Turkey

3 Cups Dehydrated Onion

1 Cup Granulated Garlic

1 #10 Can Tomato Paste

5½ Gallons Ketchup

2 Gallons Water

1 Quart Pickle Relish

2 Cups Mustard

3 Cups Cider Vinegar

¾ Cup Kosher Salt

½ Cup Chili Powder

½ Cup Ground Mustard

3 Tablespoons Black Pepper

2½ Pounds Brown Sugar

62½ Packages Whole Wheat Hamburger Buns

22






Protein (g) 19.4

23

Southwestern Vegetarian Wrap


Serving Size: 1 Wrap Number of Servings: 78 Servings


1 #10 Can Black beans, drained 1. Bring 6 quarts plus 2 cups water to a boil in a very large pot. Stir in rice, bring pot back to the boil, cover, reduce heat to very low, and cook 20 minutes. Turn off heat, let rice stand, covered, for 5 minutes, and then fluff.

2. Heat beans and corn on the stove (you will need to use some of the liquid the item was canned in or add a small amount of water to prevent beans and corn from scorching).

3. Combine rice with beans/corn mixture, salt, garlic, and salsa, and mix well. Taste. Add more salsa and spices as desired.

4. Place 1 cup of bean mixture in the center of the tortilla, add 1 oz. of cheese, and roll up the wrap, folding in the sides.

1 #10 Can Pinto beans, drained, liquid reserved

1 #10 Can Corn, drained

1 Gallon Salsa

7 Tablespoons grated or finely chopped Garlic

2 Tablespoons plus 1 teaspoon Salt

13 Cups Brown rice

4 Pounds 14 ounces shredded low fat cheese

78 Whole Wheat Wraps




Sodium (Mg) 1130 Protein (g) 22.5


Iron (RDA) 28% Total Fat (g) 13.7

Calcium (RDA) 56% Saturated Fat (g) 5.9

Variations

For extra tastiness, add 2 bunches of chopped cilantro to the rice, bean, and corn mixture.

24

SIDE DISHES, SALADS, AND VEGETABLES

Leaf Lettuce at Osage Gardens

25

Blueberry Spinach Salad

Sandy Grady / Theresa Hafner, Denver Public Schools (by 16)

Serving Size: ½ Cup Number of Servings: 96 Servings


3½ Pounds Spinach 1. Rinse spinach under cold, running water, spin in a salad spinner or pat dry with paper towels.

2. Rinse blueberries under cold running water.

3. Put ¼ cup spinach in each bowl and top each bowl with 2 tablespoons blueberries, a few oranges, and a few slices of onions (if using).

4. Whisk together vinegar, oil, orange juice, paprika, Worcestershire sauce, and honey.

5. Pour dressing over salads and serve.

3 Quarts Blueberries, fresh or frozen

1 #10 Can Mandarin oranges, drained

8 red or white onions, thinly sliced

4 Cups Cider vinegar

6 Cups Orange juice

2 ¼ Cups Vegetable Oil

4 teaspoons Paprika

4 teaspoon Worcestershire sauce

2 Cups Honey





Fiber (g) 2 Carbohydrate (g) 13.6

Iron (RDA) 7% Total Fat (g) 5.6

Calcium (RDA) 4% Saturated Fat (g) 0.4

26

Calabacitas Con Elote (Zucchini with Corn)


Serving Size: ½ Cup Number of Servings: 61 Servings


2 ½ Pounds Zucchini, sliced 1. Heat oil in a pan, add green and red peppers and cook, stirring frequently, about 3 minutes.

2. Add onion and cook another 3 minutes, stirring frequently.

3. Add zucchini, corn, salt, and pepper, cook another 3 minutes, stirring frequently.

4. Mix in diced tomatoes, remove from heat, and serve.

1 Pound Onion, sliced

½ Pound Green Bell Pepper, sliced

½ Pound Red Bell Pepper, sliced

1 pound Tomatoes, fresh, diced

2.27 Pounds Corn (kernels, fresh or frozen)

½ Cup Vegetable Oil

2 teaspoons Kosher Salt

1 Teaspoon Ground Black Pepper, or to taste






Protein (g) 0.8

27

Herbed Whole Wheat Couscous (with Vegetarian Option)

Tammie Rempe, Thompson School District (Adapted from www.eatingwell.com)

Serving Size: 1 Cup Number of Servings: 100


2 ½ Gallons Reduced-Sodium Chicken Broth 1. Bring broth, scallions, parsley, and oregano to a boil in a large pot.

2. Add couscous, return to a full boil, cover, and immediately remove from heat. Let stand covered for 5 minutes. Fluff with a fork and serve.

8 bunches scallions, sliced

10 Cups chopped fresh parsley

5 Cups chopped oregano

2½ Gallons Whole Wheat Couscous






Protein (g) 10

Variations

Vegetarian Option: Replace chicken broth with equal amount of low sodium vegetable broth.

http://www.eatingwell.com/

28

SOUPS AND STEWS

29

Chili Con Carne

Kara Sample, RD, SNS, Administrative Dietitian, Weld County School District 6

Serving Size: 10 Ounces (1 heaping cup) Number of Servings: 455 Servings (High School)


21½ Pounds Dried Pinto Beans 1. Spread the dried beans out onto a flat surface and remove any debris such as dirt or pebbles. Transfer the beans to a fine mesh strainer and rinse thoroughly under cold running water.

2. Pour the dried beans into a large stockpot and cover with warm water and place the lid on the pan. Allow the beans to soak overnight. They should double in size during soaking.

3. Drain the water from the beans. Rinse the pan out thoroughly and then return the beans to the pan and cover with fresh water. Place the pan on the stove, turn the heat to medium-high, and bring the beans to a full boil. Reduce the heat to medium-low, and simmer for 2 to 3 hours until tender. Remove a few beans to test for doneness every half hour. Pinch them with your fingers and once the desired tenderness is achieved remove the stock pot from the heat and drain well.

4. Brown ground beef.

5. Add onions, bell pepper, celery and garlic to ground beef and saute until vegetables are tender. Add tomato paste and spices. Stir well. Simmer for 10 minutes to blend flavors. Add diced tomatoes and green chiles and mix well. Stir in reserved cooked beans. Cook until mixture reaches 165°F.

6. Place 2 gallons + 3 quarts of Chili in each 4" steam table pan. Cool properly. There are 35 heaping 1-cup servings per steamtable pan.

7. When ready to serve, cook Chili in convection oven at 325°F for 30 minutes.

8. Warm tortillas in the proofer to soften--this should be done just before service.

1 ½ Quarts Chili Powder

1 Quart Ground Cumin

2 Cups Ground Black Pepper

2 Cups Kosher Salt

1 Cup Paprika

½ Cup Ground Cinnamon

80 Pounds Ground Beef (80/20)

10 Pounds Onions, chopped

10 Pound Green Bell Pepper, chopped

5 Pounds Celery, chopped

2 Pounds Garlic, chopped

3 #10 Cans Tomato Paste (without salt)

10 #10 Cans Diced Tomato

3 #10 Cans Green Chili Peppers

455 10” Flour Tortillas

30


Calories 534 Vitamin A (IU) 1050

Cholesterol (Mg) 57 Vitamin C (Mg) 28


Fiber (g) 9.3 Carbohydrate (g) 60

Iron (Mg) 8 Total Fat (g) 21.7

Calcium (Mg) 239 Saturated Fat (g) 8.3

31

Pork Green Chili with Tortillas and Cheese


Serving Size: 8 Ounces Chili, 1 Tortilla, 1 Ounce Cheese Number of Servings: 140 servings (Middle School)


20 Pounds pork leg roast, cut into ¼ inch dice 1. Gather all your ingredients together – once the pork is browned the recipe moves very quickly.

2. Heat oil in tilting skillet and add the diced pork. Mix well and allow the pork to brown, stirring occasionally.

3. Once pork is browned, add the onion and cook for 3-5 minutes, stirring often.

4. Add the flour and cook to lightly brown the flour, stirring constantly. Once the color begins to turn brown, add the garlic, chili powder, ground cumin, and red pepper flake and cook for 30 seconds, stirring constantly.

5. Add the water all at once, chicken base, tomatoes, chiles, salt, and pepper and mix well. Bring the mixture to a boil and reduce to a simmer. Cook for 5 minutes and turn off the heat. Taste and adjust seasoning if necessary.

6. Cool chili in hotel pans. When ready to use, heat chili to 165 degrees. Be careful not to burn and taste before serving.

7. Warm the tortillas in a hot box and prep cheese in an ice bath to keep cold for service. Serve chili with one tortilla and one ounce of cheese per bowl.

5 Pounds onions, diced

1 Quart Canola Oil

2½ Pounds All Purpose Flour


½ Cup Chili Powder

1 Cup Ground Cumin

1 Tablespoon Red Pepper Flakes

5 Gallons Water

½ Cup Chicken Base

1 #10 Can Diced Tomato

9 Pounds diced Mild Green Chiles

1 Cup diced Jalapeno pepper

½ Cup Kosher Salt


140 six-inch Whole Wheat Tortillas

9 Pounds Grated Cheddar Cheese

32






Protein (g) 26.7

33

ENTRÉES

34

Asian Rice Bowl with Pork Stir Fry


Serving Size: ½ Cup Rice, ¾ Cup stir fry, 2 wonton chips, 1 Tablespoon Green Onion Garnish

Number of Servings: 500 Servings (High School)


For the pork roast 1. Preheat oven to 325 degrees.

2. Mix the salt, ginger, garlic, pepper, and red pepper flakes together and rub onto the raw, thawed pork roasts. Place the roasts into 4” hotel pans, wrap them with foil, and bake in a 325 degree oven until the internal temperature reads 150 degrees. Do not cook overnight! Remove the foil and refrigerate overnight.

3. Preheat oven to 350 degrees.

4. Slice the cooked pork roast ¼ inch thick slices and then julienne into strips. (You should end up with about 65 pounds of cooked pork, depending on the type you order).

5. In a large stockpot or steam kettle, add the oil, seasonings, ketchup, soy sauce, sugar, vinegar, and water and bring to a boil. Cool. Pour the Asian sauce over the pans of sliced pork. (A pan of 32 portions needs 1½ quarts of sauce). Cool the pans of pork before placing a lid on top.

6. Separate the won tons and place them flat onto sheet pans. Spray them with oil and sprinkle on the salt and sesame seeds. Bake in a 350 degree oven until the corners are browned. Cool.

7. Bake the pans of pork in a 350 degree oven with the lid on until the temperature reaches 165 degrees. Keep warm for service.

8. Cook the rice using a 2:1 ratio (2 parts water to 1 part rice) to create a fluffy rice product. Keep warm for service.

9. Serve ¾ cup of pork per serving with ½ cup of rice, 2 wonton chips, and 1 tablespoon green onion and sesame seed garnish.

120 pounds pork roast

¼ Cup Kosher Salt

½ Cup Ground Ginger

¼ Cup Granulated Garlic

2 Tablespoons Ground Black Pepper

2 Tablespoons Red Pepper Flake

For the Sauce

1 Cup Canola Oil

4 Cups Dehydrated Onions

¾ Cup Granulated Garlic

¾ Cup Ground Ginger

1 Tablespoon Ground Allspice

2 Tablespoons Ground Cinnamon

1 ½ Teaspoons Ground Turmeric

½ teaspoon Ground Clove

8 #10 Cans Ketchup

35

1 Gallon Soy Sauce


1 Quart Cider Vinegar

1 Gallon Water

For the rice

11 Gallons Brown Rice

22 Gallons Water

For the fried wonton wrappers

500 Wonton wrappers

½ Cup Kosher Salt

½ Cup Sesame Seeds

Garnish

2 Pounds Green Onions, sliced thin on the bias

2 Cups Sesame Seeds, toasted






Protein (g) 26.7

36

Bean and Cheese Burritos


Serving Size: 1 Burrito (Elem & Middle); 2 Burritos (High School)

Number of Servings: 150 (Elementary & Middle), 75 (High School)


13 Pounds 12 Ounces dried pinto beans 1. Spread the dried beans out onto a flat surface and remove any debris such as dirt or pebbles. Transfer the beans to a fine mesh strainer and rinse thoroughly under cold running water.



4. Preheat oven to 325 degrees.

5. Place onion, garlic, canned tomato, and green chile in a blender or food processor and pulse until blended.

6. Using a mixer with the paddle attachment; add cooked beans, sauce mixture and spices and mix for 4-5 minutes on medium speed. Until beans are a smooth consistency.

7. Place ½ cup of bean mixture on each tortilla, and roll each tortilla, tucking sides to create a closed burrito. Place on a baking sheets lined with parchment.

8. Bake burritos for about 25-30 minutes and serve.

1¼ #10 Can Diced tomatoes

½ #10 Can Diced Green Chile Peppers

4 Cloves Garlic

1¼ Cups Dehydrated onion

10 Pounds low fat cheddar cheese, grated

1 Cup plus 2 Tablespoons Ground Cumin

1½ Cups Chile Powder

3 Tablespoons Ground Paprika

3 Tablespoons Onion Powder

150 Eight Inch Flour Tortillas

37

Nutritional Analysis Per Serving (per 1 burrito)





Protein (g) 21.7

38

Cuban Pork and Pinto Bean Bowl


Serving Size: 6 ounces Cuban Pork, 1 Cup Cilantro Rice, 1 Tablespoon Green Onions

Number of Servings: 100 Servings (High School)


3 Pounds dried pinto beans 1. Spread the dried beans out onto a flat surface and remove any debris such as dirt or pebbles. Transfer the beans to a fine mesh strainer and rinse thoroughly under cold running water.



4. Heat the oil in a tilting skillet and add the diced pork. Mix well and allow the pork to brown, stirring occasionally. Once browned, add the onion and cook for 3-5 minutes, stirring often. Add the flour and cook to lightly brown the flour, stirring constantly. Add the water, chicken base, tomatoes, chiles, jalapenos, cooked beans, and seasoning and mix well. Bring the mixture to a boil and cook for 5 minutes. Turn off the heat and taste; adjust seasoning if necessary.

5. Bring the water for the rice to a boil. Add the rice and cilantro, stir once, bring back to a simmer, cover, reduce heat to low, and simmer covered for 20 minutes or until rice is cooked. Let stand 5 minutes, covered, before serving.

6. Serve 1 cup rice with 6 ounces pork mixture, garnish with 1 tablespoon green onions.

15 Pounds pork leg roast, ¼ inch dice

3 Pounds onion, diced

3 Cups canola oil

3 Cups All Purpose Flour

2 Gallons Water

½ Cup Chicken Base

1 #10 can diced tomato

3 Pounds mild green chile, diced

1 Cup Jalapeno Pepper, chopped

½ Cup Kosher Salt


½ Cup Chile Powder

½ Cup Ground Cumin

2 Tablespoons Ground Cinnamon


For the rice

39

2 Gallons Brown Rice

4 Gallons Water

1 Cup Cilantro, chopped

Garnish

2 Pounds Green onions, sliced thin


Calories 533 Protein (g) 21

Calories from fat 194 Carbohydrate (g) 63.7

Sodium (Mg) 426 Total Fat (g) 21.4

Fiber (g) 7.2 Saturated Fat (g) 5.2

Cholesterol (Mg) 50

40

Herb Encrusted Pork with Pesto Linguini and Honey-Glazed Carrots


Serving Size: 1 Cup Pasta, 3 ounces pork, ½ cup carrots Number of Servings: 140 Servings (High School)


For the pork 1. Preheat oven to 350 degrees.

2. Remove the nets from the pork roasts and cut each roast into 4 sections to create a loin-shaped item. Be sure to cut alongside the grain of the meat. Further trim the roasts to round out the product as much as possible without creating a lot of waste.

3. Mix the mustard with the sugar and salt and add the trimmed pork roasts. Marinate for 5-10 minutes. While the pork is marinating, mix the herbs and seasonings together to form an herb coating for the pork. Place the mix in a hotel pan.

4. Remove a pork loin from the mustard and wipe any excess mustard off with your hands, leaving some for the herbs to cling on to. Roll the pork loin in the herb and seasoning mixture and place the loin onto a paper-lined sheet pan. Repeat the process until all of the pork is coated, making more herb coating if necessary.

5. Par-bake the herb-crusted pork loins in a 350 degree oven for 5-10 minutes, or until the herb crust seems like it’s crusted onto the pork. Remove the pork from the oven and cool. Refrigerated until ready for use. (Or freeze)

6. Place the basil, oil, cheese, garlic, salt, and red pepper flakes into a container and puree until smooth.

7. Bake the pork loins, uncovered, in a 300 degree oven until the internal temperature reads 155 degrees. Remove the pork from the oven and leave out at room temperature for 10 minutes before slicing. Slice the pork into ¼ inch slices and shingle into a hotel pan. Keep warm for service.

25 Pounds pork Leg Roasts, cut in fourths

1 Cup mustard

¼ Cup Kosher Salt

¼ Cup sugar

1 Cup chopped parsley (fresh)

½ Cup chopped oregano (fresh)

½ Cup chopped basil (fresh)

½ Cup Granulated onion

½ Cup Granulated garlic

¼ Cup ground black pepper

2 Tablespoons Ground Rosemary

2 Tablespoons Ground Thyme

For the pasta

30 Pounds Whole Grain Linguini

4 ounces fresh basil

3 Quarts olive oil blend

1 cup grated parmesan cheese

41

2 Tablespoons Kosher Salt 8. Cook the pasta to al dente. Toss the pasta with your pesto and place it into a hotel pan for service. Keep warm for service.

9. Cook the carrots in water and add the honey, salt, and pepper when they’re cooked. Keep warm for service.

10. Place one cup of pasta on the plate and top with 3 ounces of pork (approx. 3-4 slices depending on the size) alongside ½ cup of carrots.

2 Tablespoons Granulated garlic

1½ Teaspoons red pepper flake

For the carrots

35 Pounds Carrot Coins, frozen

2 Cups Honey

2 Tablespoons Kosher Salt

1½ Teaspoons Ground black pepper

Nutritional Analysis Per Serving (calculated using non-whole grain pasta)

Calories 799 Protein (g) 28.4

Calories from fat 326 Carbohydrate (g) 89.9

Sodium (Mg) 300 Total Fat (g) 36.1

Fiber (g) 6 Saturated Fat (g) 8.1

Cholesterol (Mg) 61

42

Chicken Quesadillas


Serving Size: One 10” Quesadilla Number of Servings: 50 (High School)


1 #10 Can Black Beans, drained and rinsed 1. Preheat oven to 375 degrees.

2. Mix together the black beans, green peppers, onion, corn, and spices. Place in a sheet pan and roast at 375 degrees for about 10 minutes. Cool properly.

3. Chop Chicken Fajita Meat in buffalo chopper.

4. Combine bean mixture with chicken, tomatoes, cilantro, and cheese in a bowl and place 12 lbs of filling in each 2" steam table pan.

5. Line sheet pans with parchment paper. Lay out tortillas on a clean work surface. Top half of one side of each tortilla with ¾ cup of the filling mixture. Fold the other half of the tortilla over top of the filling press down gently to seal. Place quesadillas on prepared sheet pans.

6. Spray the tops of the tortillas with pan release spray to aid in browning.

7. Cook in a convection oven at 375°F for about 10 minutes (until tops are lightly browned and internal temperature reaches 165°F).

1 Pound 6 Ounces Green Bell Pepper, chopped

1 Pound 2 Ounces Onion, chopped

2 Pounds Sweet Yellow Corn, frozen, kernals cut off the cob

¼ Cup Chili Powder

3 Tablespoons Ground Cumin

1½ Teaspoons Ground Paprika

1½ Teaspoons Onion Powder

2 Pounds 5 Ounces Chicken Fajita Breast, Gold Kist

1 Pound tomato, ripe, chopped

3 Tablespoons Cilantro, chopped

3 Pounds 2 Ounces Grated Low Fat Cheddar Cheese

50 10” flour tortillas


Calories 397 Vitamin A (IU) 551 Iron (Mg) 4.5

Cholesterol (Mg) 29 Vitamin C (Mg) 14.8 Calcium (Mg) 438

Sodium (Mg) 1067 Protein (g) 22.3 Total Fat (g) 11.4

Fiber (g) 8.4 Carbohydrate (g) 53 Saturated Fat (g) 5.4

43

Spaghetti with Meat Sauce


Serving Size: 1 Cup Pasta, 1 Cup Sauce Number of Servings: 425 Servings


1 Cup Olive Oil 1. Heat oil over medium heat in a large heavy-bottomed pot or Dutch oven. Add onions and sauté for about 5-8 minutes, stirring frequently. When tender, add carrots and celery. Sauté for 10 minutes and then add zucchini and garlic. Cook until vegetables are tender.

2. Season with salt and pepper and add oregano and basil. Cook for 5 minutes.

3. Add the tomato paste and stir well. Simmer for 10 minutes to blend the flavors.

4. Add tomato puree and diced tomato, simmer 10-15 minutes, stirring frequently, until sauce has cooked down a little and liquid is thick. Cool.

5. Brown ground beef and drain. Cool.

6. Combine 2 gallons and 1 quart tomato sauce with 4.5 pounds cooked beef. Mix well. Store until service.

7. Bring very large pot of water to a full rolling boil, add spaghetti, stir, and cook 7-8 minutes, or until tender.

8. Heat meat sauce in steam table pans in 325 degree oven or for 30 minutes in steamer. Hold hot for service.

9. Drain pasta, place in 4” hotel pans.

10. Serve 1 cup pasta with 1 cup sauce spooned over top.

10 Pounds onions, chopped

10 Pounds carrots, peeled and shredded

10 Pounds celery, chopped

10 Pounds zucchini, chopped (not peeled)

2½ Pounds garlic, chopped

1½ Cups Table Salt

1/3 Cup ground black pepper

1 Cup Dried Oregano

1 Cup Dried Basil

1 #10 Can tomato paste (no salt added)

10 #10 Cans Diced Tomato

10 #10 Cans Tomato Sauce

62.2 Pounds Ground Beef (80/20)

53 Pounds Whole Grain Spaghetti

44



Cholesterol (Mg) 56 Vitamin C (Mg) 21.3



Iron (Mg) 4.9 Total Fat (g) 18.3

Calcium (Mg) 80 Saturated Fat (g) 6.3

45

Soft Tacos


Serving Size: 2 Tacos Number of Servings: 100 Servings


1 Pound 12.5 Ounces dried pinto beans 1. Spread the dried beans out onto a flat surface and remove any debris such as dirt or pebbles. Transfer the beans to a fine mesh strainer and rinse thoroughly under cold running water.


3. Drain the water from the beans. Rinse the pan out thoroughly and then return the beans to the pan and cover with fresh water. Place the pan on the stove, turn the heat to medium-high, and bring the beans to a full boil. Reduce the heat to medium-low, and simmer for 2 to 3 hours until tender. Remove a few beans to test for doneness every half hour. Pinch them with your fingers - once the desired tenderness is achieved remove from the heat and drain well.

4. Brown ground beef. Drain. Add the dehydrated onion, granulated garlic, pepper and spices. Stir well. Add water; reduce heat and simmer for 20 minutes. Stir in beans. Spread beef mixture on sheet pans to cool properly.

5. To serve, cook filling in a 325°F convection oven for 15-20 minutes.

6. Combine shredded Leafy Greens and tomatoes and toss to combine.

7. Place 2 tablespoons meat/bean mixture in the center of each tortilla. Alongside the tacos, serve 3/8 cup lettuce/tomato mixture (using a #10 scoop) and ½ ounce (1 tablespoon) shredded cheddar cheese.

12 Pounds Ground Beef (80/20)

¾ Cup Dehydrated Onion Flakes

1 ½ Teaspoons Granulated Garlic

2 Teaspoons Ground Black Pepper

1/3 Cup plus 2 teaspoons ground cumin

½ Cup ground chile powder

1 Tablespoon ground paprika

1 Tablespoon onion powder

5 Ounces Water

1 ¾ Gallons plus 2 Cups Leafy Greens, shredded

2 Pounds 10 Ounces Fresh Tomatoes, chopped

3 Pound 4 Ounces low fat cheddar cheese, grated

200 six inch flour tortillas

46



Cholesterol (Mg) 47 Vitamin C (Mg) 7.6



Iron (Mg) 4.2 Total Fat (g) 18.9

Calcium (Mg) 288.8 Saturated Fat (g) 8

47

DESSERTS

48

Aspen Bars


Serving Size: 1 Bar Number of Servings: 120 Bars


5 Quarts Old Fashioned Oats 1. Preheat the oven to 350 degrees.

2. Mix the dry ingredients in a large bowl and reserve.

3. In a saucepan on medium heat, melt the butter and add the honey, SunButter, vanilla extract, and cranberry sauce. Stir until melted and pour the mixture into the dry ingredients; mix well.

4. Separate the mixture into 5 even batches and press each batch into a half sheet pan. Bake for 7-10 minutes to form a soft granola bar consistency. Remove the bars from the oven and cool. Once cooled, cut the bars into 24 equal pieces, 8 rows by 3, and cover the pan.

5. Serve 1 bar per person.

5 Cups brown sugar

7 Cups Coconut Flakes

1 Tablespoon Kosher Salt

2 Quarts Sunflower seeds (Can sub any nut)

2 Quarts powdered dry milk

5 Cups raisins

5 Cups dried cranberries

3 Cups honey

7 Cups SunButter (made from sunflower seeds – a peanut butter alternative)

2 Pounds Butter

¼ Cup Vanilla Extract

3 Cups cranberry sauce

Nutritional Analysis Per Serving (using peanut butter instead of sunbutter)

Calories 404 Cholesterol (Mg) 19 Fiber (g) 4.2

Calories from fat 186 Protein (g) 11 Total Fat (g) 20.7

Sodium (Mg) 85 Carbohydrate (g) 43.5 Saturated Fat (g) 7.5

49

Black Bean Brownies


Serving Size: 1 Piece Number of Servings: 100


5 15 ounce cans black beans 1. Preheat oven to 350°F.

2. In a food processor, puree black beans, undrained.

3. Stir brownie mix and bean puree until just combined. Pour into a greased pans.

4. Bake for 35 minutes; test readiness by sticking a toothpick in the center of the brownies. If the toothpick comes out clean it is ready, if there is batter on the toothpick, continue to check until done. Cool in the pan. Cut into 100 pieces.

5 (20 oz.) boxes brownie mix






Iron (RDA) 8% Cholesterol (Mg) 0

50

BREADS

51

Whole Grain Biscuits


Serving Size: 1 Biscuit Number of Servings: 320 Servings


20 Pounds Wheat Flour 1. In a large mixing bowl with a paddle, add the dry ingredients and mix well. Add the butter and mix until the mixture resembles pea-sized crumbles. Add the liquids and mix just until a dough forms. Scrape the bottom of the bowl and mix to incorporate any additional dry ingredients.

2. Remove the dough from the mixing bowl and separate the dough into 10 pound increments. Place each increment onto greased sheet pans and flatten to fit the entire length and width of the pan.

3. Bake the biscuits in a 350 degree oven with the fan on low until the dough is completely cooked and lightly browned…approx. 25 minutes.

4. Remove the biscuits from the oven and cool completely before continuing.

5. Once cooled, trim off the edges of the biscuit pan to ensure equal portions of each. Cut the sheets in half and then cut each half sheet pan of biscuits into 20 portions, cutting the sheet into 4 rows by 5 rows.

17 Pounds All Purpose Flour

3 Cups Milk Solids

3 ½ Cups Baking Powder

½ Cup Baking Soda

3 Cups Sugar

½ Cup Kosher Salt

16 Pounds Unsalted Butter

1 Gallon Buttermilk

2 Gallons Water






Protein (g) 7.4

52

Whole Grain Focaccia Breadsticks


Serving Size: 4 Breadsticks Number of Servings: 216 Servings (864 Breadsticks or six 8 pound sheets)


3 Gallons Cool Water 1. In a large mixing bowl with a dough hook, add the water, oil, liquid eggs, wheat flour, all-purpose flour, high gluten flour, yeast, sugar, salt, and milk solids (in that order). Mix on low speed until the ingredients are mixed. Mix on medium speed until a bread dough forms, approx. 10 minutes, but the dough should be fairly sticky.

2. Remove the dough from the mixing bowl and separate the dough into 8 pound increments. Use the remaining olive oil to grease your sheet pans. Place one of those measurements per greased sheet pan and proof until the dough doubles in size.

3. Mix the kosher salt, garlic, rosemary, and pepper together and reserve.

4. Once doubled, use a docking roller to remove any air bubbles and spread the dough to all four sides and corners evenly. Place the product back into the proofer until it almost doubles in size.

5. Once the rolls double in size, lightly sprinkle the seasoning mixture over the top and bake in a 350 degree oven for 15-20 minutes or until the bread is thoroughly cooked.

6. Remove the bread from the pan and cool completely before continuing.

7. Cut the sheet into 3 equal pieces lengthwise, approximately 5” in width. Cut each of those into 6” pieces in length. Cut 12 slices per 6” x 5” piece of Focaccia to make 12 ½” breadsticks. Each sheet should yield 144 breadsticks.

1 Cup Olive Oil Blend

1 Cup Liquid Eggs


10 Pounds All Purpose Flour

5 Pounds High Gluten Flour

½ Cup Yeast

½ Cup Sugar

½ Cup Salt

½ Cup Milk Solids

For the topping

½ Cup Kosher Salt


¼ Cup Fresh Rosemary, chopped

½ Tablespoon Black Pepper

1½ Cup Olive Oil Blend

53






Protein (g) 8.9

54

Whole Grain Rolls


Serving Size: 1 roll Number of Servings: 400 Servings


3 Gallons Cool Water 1. In a large mixing bowl with a dough hook, add the water, honey, liquid egg, oil, wheat flour, high gluten flour, sugar, yeast, salt, and milk solids (in that order). Mix on low speed until the ingredients are mixed. Mix on medium speed until a bread dough forms, approx. 10 minutes.

2. Remove the dough from the mixing bowl and separate the dough into 2 lb increments. Place two of those measurements per sheet pan and proof until the dough doubles in size.

3. Once doubled, remove the dough a sheet pan at a time and press out the air. Press each 2 lb increment into a rectangle and roll up into a loaf of bread to form a loaf approx 5 feet long and 1 inch in diameter. Cut the loaf into 30 equal portions, 2 inches in length. Place the pieces onto a greased sheet pan, approximately ½ inch apart, and proof until the product doubles in size. You should have 10 rows of 7 to yield 70 portions per sheet pan. Repeat these steps until all of the dough is formed and in the proof box.

4. Once the rolls double in size, bake in a 350 degree oven until the rolls are done. Cool the bread completely before portioning the product into bags.

5. Once cooled, cut the sheet pans of rolls in half (5 rows worth) and wrap each half well with plastic wrap.

1 Cup Honey

3 Cups Liquid Egg

1½ Cups Canola Oil


20 Pounds High Gluten Flour

2 Cups Sugar

1½ Cups Yeast

½ Cup Salt

1½ Cup Milk Solids





Fiber (g) 3.6 Carbohydrate (g) 36

Protein (g) 6

55

“After a full belly all is poetry.”

― Frank McCourt; Tis: A Memoir

The End!

Greeley Public Schools

http://www.goodreads.com/author/show/3347.Frank_McCourt

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