Our recipe bank is full of nutritious and delicious recipes that feature local Louisiana foods. Louisiana Harvest of the Month recipes are culturally relevant, designed with few ingredients and easy to prepare. These delicious dishes meet meal pattern requirements and are standardized to provide updated crediting information, including the vegetable subgroups. Kids are sure to become adventurous eaters with these wonderful recipes available in both home and cafeteria format. Share these recipes with parents to bring LA Harvest of the Month to life at home!
Our recipes are developed right here in Louisiana on the LSU AgCenter campus in the LSU School of Nutrition and Food Sciences. They are tested for ease of preparation and approved by kids!
These recipes are delicious, kid-friendly and healthy! They’re adaptable, too, so you can substitute ingredients you know your family will love.
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Blueberries:
Blueberry Sauce
A fresh homemade blueberry sauce ready in less than 20 minutes! Try a spoonful with your morning yogurt, dolloped over a stack of pancakes, or spooned on top of cheesecake for a delicious treat.
Berry Basil Spritzer
This is truly the simplest drink, yet so elegant and delicious. You can substitute blueberries for other berries such as strawberries or blackberries.
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Broccoli:
Broccoli and Cauliflower Bites
These Broccoli & Cauliflower Bites are kid-friendly and simple to make with just a few ingredients. Perfect for snack time and lunch boxes!
Printable PDFBroccoli Cheddar Spaghetti Squash
Bring broccoli cheddar to the next level with this dish! Tender strings of spaghetti squash replace pasta in this cheesy dish studded with broccoli. This dish is warm, comforting, and filled with flavor.
Printable PDFRoasted Broccoli
This oven-roasted broccoli recipe is easy and versatile. The crisp, golden-brown florets are delicious as a side dish or in all sorts of broccoli recipes!
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Cabbage:
Cabbage and Apple Slaw
Deliciously sweet-and-tangy slaw! This slaw is full of crunchy cabbage and sweet and crisp apples mixed with a delicious dressing to make a perfectly balanced dish.
Cajun Pepper Cabbage
This Louisiana-inspired recipe turns traditional cabbage into the perfect, deliciously flavorful side dish to accompany any meal. It is super easy to make and packed with an incredible flavor from the Cajun spices.
Printable PDFSautéed Cabbage
Simple and quick to make, sautéed cabbage is an easy and flavorful side dish that’s ready to serve in 10 minutes.
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Catfish:
Catfish Tacos
A Southern take on tacos with just a few simple ingredients. These oven “fried” catfish tacos are packed with flavor and are the perfect dish to try at home!
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Citrus:
Orange Cranberry Oatmeal
Start your morning off right with a quick, tasty breakfast rich in calcium and vitamin D. Orange Cranberry Oatmeal is tart, zesty, and takes just about 10 minutes to make.
Printable PDFCitrus Mint Sparkler
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Crawfish:
Crawfish Hand Pies Home Recipe
Crawfish hand pies are an easy snack or appetizer for the whole family to enjoy! A cajun classic wrapped in a convenient package!
Printable PDFCrawfish Dip Home Recipe
If you love crawfish, you will love this delicious crawfish dip that is great for parties or get-togethers. Tender crawfish tails are combined with cream cheese, vegetables and served with bread or crackers.
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Cucumber:
Cucumber & Tomato Salad
Cucumber & Tomato Salad is a refreshing dish that packs a punch of fresh flavor. This fresh summer salad provides the perfect crunch!
Printable PDFCucumber Sandwiches
Simple, easy, and delicious cucumber sandwiches satisfy cravings for a light lunch or an afternoon snack. They are also the perfect party food!
Printable PDFTzatziki
A simple, delicious and versatile dip. The dip goes great with meats, veggies, pita, or even for dipping fries.
Printable PDFDill Pickles
Learn how to make pickles at home! They’re crisp, tangy, and refreshing – a perfect snack or sandwich fixing.
Printable PDFCucumber & Watermelon Salad
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Eggplant:
Eggplant Parmesan with Italian Tomato Sauce
This Italian-style eggplant Parmesan and tomato sauce is light and full of flavor! This recipe is sure to become one of your family favorites.
Printable PDFEggplant Pizza
Who needs a crust? Roasted eggplant, tomato sauce, and cheese unite to create an amazing pizza-like experience.
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Greens:
Garlic Sautéed Collard Greens
Greens have a flavor of their own! In this recipe, there is no need for long boiling or steaming times. with this quick and easy method for sautéed collards. This simple and delicious recipe will be a valuable tool in your leafy green’s arsenal.
Collard Greens and Turnips with Ham Hock & Pepper Vinegar
There are a lot of dimensions to these collard greens that are sure to make it a hit for both parents and kids! This Southern stable is full of flavor and nutrients.
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Lettuce:
Classic Vinaigrette with Dry Mustard
This classic vinaigrette is perfect for dressing green salads, tomatoes, avocados, mushrooms, beets and just about any other vegetable. You can change up the flavor by using different vinegars.
Printable PDFHoney Lemon Vinaigrette
This easy and healthy Honey Lemon Vinaigrette is perfect for all your favorite salads, and it’s simple to make with only a few basic ingredients!
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Mushroom:
Mushroom and Garlic Whole Grain Pasta
Mushroom and garlic whole grain pasta is a simple, everyday dinner that is done in under 30 minutes. Simple flavors pack a big punch to make a comforting and light dish.
Pizza Mushrooms
These pizza mushrooms are super easy, quick and great fun to make. They’re equally delicious for a healthy dinner or a savory snack.
Printable PDFRoasted Oyster Mushrooms
These roasted oyster mushrooms are meaty, juicy, and crispy on the edges. This is a great recipe that is full of umami and is super simple to make. You can use your oven or air fryer.
Printable PDFHomemade Mushroom Jerky
This recipe creates a mushroom jerky that is smoky, slightly spicy, and vinegary. It can be enjoyed as a snack or on top of a salad for a jolt of meaty, umami goodness.
Printable PDFMushroom Rice
This delicious mushroom rice is perfectly easy to make and is an excellent way to add flavor to so many meals.
Printable PDFMushroom Jambalaya
This vegan Jambalaya is quick and easy to make! The Cajun-inspired recipe is sure to be a satisfying and delicious dish for the whole family.
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Peppers:
Red Pepper Salsa
This red pepper salsa is a deliciously fresh, crisp alternative to classic salsa. It’s a quick and easy recipe perfect for gatherings.
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Rice:
Air Fried Calas
A near lost Louisiana classic, calas are similar to beignets but quicker and easier to make. These fritters are best served hot and fresh with powdered sugar.
Printable PDFPineapple Fried Rice with Shrimp
With a sweet and savory combination, this pineapple shrimp fried rice recipe is incredibly tasty dish that’s simple to make!
Printable PDFCreole-Style Vegetarian Jambalaya
This simple vegetarian jambalaya is a satisfying and nutritious dish. Loaded with veggies this jambalaya is a hearty rice dish that’s easy to make using one-pot and delicious ingredients!
Printable PDFMushroom Rice
This delicious mushroom rice is perfectly easy to make and is an excellent way to add flavor to so many meals.
Printable PDFShrimp Paella
This flavorful one-pan dinner features shrimp, vegetables and all the authentic flavors of the traditional dish. Ready in just over half an hour, this dish is sure to be a hit!
Printable PDFMushroom Jambalaya
This vegan Jambalaya is quick and easy to make! The Cajun-inspired recipe is sure to be a satisfying and delicious dish for the whole family.
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Shrimp:
Shrimp Paella
This flavorful one-pan dinner features shrimp, vegetables and all the authentic flavors of the traditional dish. Ready in just over half an hour, this dish is sure to be a hit!
Printable PDFPineapple Fried Rice with Shrimp
With a sweet and savory combination, this pineapple shrimp fried rice recipe is incredibly tasty dish that’s simple to make!
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Strawberry:
Strawberry Salsa
This strawberry salsa recipe is a quick and easy way to add color, flavor, and texture to your meals. This simple recipe will be a huge hit for both parents and kids!
Printable PDFStrawberry Watermelon Smoothie
This strawberry watermelon smoothie is a delicious summer drink made with juicy sweet fruit and no added sugar!
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Summer Squash:
Zucchini Pizza Boats
All the flavor of pizza, stuffed into an easy, filling meal! This option is healthier than traditional pizzas and still incredibly delicious!
Printable PDFSquash Boats
These delicious squash boats are stuffed with wonderful flavors and protein to create the perfect healthy dish anyone would love to eat.
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Sweet Potato:
Sweet Potato and Black Bean Quesadilla
Sweet potato and black bean quesadillas are a delicious Mexican-inspired vegetarian dinner recipe! These hearty quesadillas are easy to make and are filled with flavor.
Printable PDFHot Roasted Sweet Potato Wedges
Hot roasted sweet potato wedges make an easy and delicious side dish. Made with just five ingredients, these crispy flavorful wedges will become a family favorite!
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Tomato:
Tomato & Cucumber Salad
Tomato & Cucumber Salad is a refreshing dish that packs a punch of fresh flavor. This fresh summer salad provides the perfect crunch!
Printable PDFFresh Roasted Tomato Sauce
This roasted tomato sauce is bursting with flavor, easy to make and beats any bottled sauce hands down!
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Watermelon :
Watermelon & Cucumber Salad
Watermelon Strawberry Smoothie
This watermelon strawberry smoothie is a delicious summer drink made with juicy sweet fruit and no added sugar!
Printable PDFPickled Watermelon Rinds
Quick-pickled watermelon rinds are perfect for snacking when the weather gets hot and are a great way to eliminate food waste this summer!
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Winter Squash:
Butternut Squash Soup
With a combination of squash, onion, garlic and a little spice, this soup is as simple as it gets. It’s great as a healthy main dish or a perfect side dish for Thanksgiving or the holidays!
Printable PDFUpside Down Roasted Acorn Squash
Baked Acorn squash is a delicious, easy and healthy side dish! It is full of nutrients and plenty of fiber.
Printable PDFWinter Squash or Pumpkin Pie
This easy pie recipe can be made with canned or fresh pumpkin puree. The best types of squash for this pie are butternut and cushaw or canned pumpkin. It’s bursting with flavor and perfect for the holidays!
Printable PDFRoasted Squash Seeds
Almost all winter squash are great candidates for seed roasting! Learn how to make crispy, delicious roasted winter squash seeds with this easy method.
Printable PDFSautéed Squash Blossoms
If you are growing squash, harvest a few male blossoms and try this simple and quick treat.
Printable PDFBroccoli Cheddar Spaghetti Squash
Bring broccoli cheddar to the next level with this dish! Tender strings of spaghetti squash replace pasta in this cheesy dish studded with broccoli. This dish is warm, comforting, and filled with flavor.
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Our recipes are developed right here in Louisiana on the LSU AgCenter campus in the LSU School of Nutrition and Food Sciences. They are tested for ease of preparation and tested and approved by kids!
These recipes:
- Provide child nutrition program operators with delicious new dishes that meet school meal pattern requirements.
- Are standardized to provide updated crediting information, including the vegetable subgroups.
- Include legumes, whole grains, and/or dark green, red, and/or orange vegetables.
- Yield 50 or 100 servings.
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Broccoli:
Broccoli and Corn Casserole
This is an easy roasted vegetable casserole that includes broccoli, corn, and onion mixed with rice and topped with whole-wheat breadcrumbs.
1 serving provides 1 cup serving of vegetables and ¾ oz equivalent of grain.
Ingredients Weight
(50 Servings)Measure
(50 Servings)Weight
(100 Servings)Measure
(100 Servings)Vegetable oil ½ cup 1 cup Onion 2 lb. 4 oz. 9 cups 5 lb. 8 oz. 18 cups Frozen yellow corn 3 lb. 11 oz. 12.5 cups 7 lb. 7 oz. 25 cups Unsalted butter 6 Tbsp 12 Tbsp Broccoli 8 lb. 33 cups 16 lb. 66 cups Brown rice: long grain (Cooked) 8 lb. 5 oz. 16.5 cups 16 lb. 7 oz. 37 cups Eggs 8 large 16 large Onion powder 1 ½ Tbsp 3 Tbsp Paprika 1 ½ Tbsp 3 Tbsp Chili powder 1 ½ Tbsp 3 Tbsp Garlic powder 1 ½ Tbsp 3 Tbsp Breadcrumbs 1qt. 2 qt. - Preheat oven to 375°F
- Cut the onions in half and slice them 1/4 inch thick, spread them out on a baking sheet and drizzle with oil. Roast in the oven for 30 minutes then add corn and roast for an additional 5 minutes.
- Transfer the roasted corn and onions to a large mixing bowl and add the butter so that it will melt.
- Add the chopped broccoli, cooked rice, eggs and spices to the onion mixture, stir to combine. *For 100 servings it would be best to do the recipe in 2 batches*
- Divide casserole mixture evenly between steam-table pans and top with breadcrumbs. Bake in oven for 30 minutes or until breadcrumbs are slightly browned
CCP: Heat to 135°F or higher
CCP: Hold for hot service at 135°F or higher
Printable PDFRoasted Broccoli
Try as a simple side dish or use the roasted broccoli as a flavorful addition to any broccoli recipe.
1 serving provides ½ cup equivalent of dark green vegetables.
Ingredients Weight
(50 Servings)Measure
(50 Servings)Weight
(100 Servings)Measure
(100 Servings)*Broccoli: untrimmed OR
*Broccoli: trimmed florets11.5 lb.OR
7 lb.40 cups 23 lb.OR
14 lb.80 cups Vegetable Oil 1 ¼ cups 2 ½ cups Garlic powder 2 Tbsp 4 Tbsp Black Pepper 1 tsp 2 tsp *Broccoli yield can vary based on size and cut. Please, ensure you have enough raw product to provide the required number of servings.
- Preheat oven to 450°F.
- Prepare broccoli by cutting into florets if untrimmed, removing tough stems and slicing tender stems.
CCP: Hold at 135°F or higher. - Mix the oil, garlic powder and pepper. Pour over broccoli in shallow steam-table pans. Toss the broccoli to distribute oil.
CCP: Heat to 165°F or higher for at least 15 seconds. - Spread the broccoli on steam-table pans (12×20 in) and place in the oven to bake for 15-20 minutes or until the edges are crispy and the stems are crisp but still tender. Internal temperature should be 140°F.
CCP: Hold for hot service at 135°F or higher.
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Cabbage:
Cajun Pepper Cabbage
You’ll enjoy this Cajun twist on a simple and colorful recipe of cabbage sautéed with onion, jalapeños, and red and green bell peppers.
1 serving provides 1 cup of vegetables.
Ingredients Weight
(50 Servings)Measure
(50 Servings)Weight
(100 Servings)Measure
(100 Servings)Raw Cabbage 16 lb. 8 heads 32 lb. 16 heads Jalapeño 6 Tbps 12 Tbsp Green Bell peppers 2 5/8 cup 5 2/8 cup Onion 2 2/3 cup 5 1/3 cup Unsalted Butter ½ lb. 16 Tbsp 1 lb. 32 Tbsp Dried oregano 1 tsp 2 tsp Ground black pepper 2 tsp 4 tsp Salt 1 tsp 2 tsp - Preheat oven to 450°F.
- Cut the cabbages in half and with cut-side down, slice as thinly as possible around the core, as though you were making coleslaw. Discard the core.
- Dice onions and roughly chop the bell pepper, and jalapeños
- Cut butter into cubes and distribute evenly among roasting pans.
- Spread cabbage, bell peppers, and onions as evenly as possible on roasting pans. Sprinkle each pan with 2 Tbsp of jalapeños, salt and pepper. Roast in oven for 30minutes, tossing halfway through.
CCP: Heat to 135°F or higher.
CCP: Hold for hot service at 135°F or higher.
Printable PDFSautéed Cabbage
This delicious and easy-to-prepare recipe is simply cabbage, salt, pepper, and butter. The secret is knowing how to get the most flavor from the cabbage.
1 serving provides 1 cup of vegetables.
Ingredients Weight
(50 Servings)Measure
(50 Servings)Weight
(100 Servings)Measure
(100 Servings)Raw Cabbage 18 lb. 9 medium
heads36 lb. 18 medium heads Ground black pepper 4 2/3 tps 8 2/3 tps Salt 2 tps 5 2/8 cup Unsalted butter 8 Tbsp 16 Tbsp - Preheat oven to 450°F.
- Cut the cabbages in half and with cut-side down, slice as thinly as possible around the core, as though you were making coleslaw. Discard the core.
- Cut butter into cubes and distribute evenly among roasting pans. Spread the cabbage out as evenly as possible and sprinkle with salt and pepper. Roast in oven for 35 minutes tossing with tongs halfway through.
CCP: For hot service hold at 135 °F or higher.
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Cucumbers:
Tomato and Cucumber Salad
What a delicious and simple savory salad that is perfect for in-season Louisiana diced tomatoes, cucumbers, and red onion tossed with olive oil and red wine vinegar.
1 serving provides ¼ cup serving of red/orange vegetables and ¼ cup serving of other vegetables.
Ingredients Weight
(50 Servings)Measure
(50 Servings)Weight
(100 Servings)Measure
(100 Servings)Olive Oil 3 1/8 cups 6 ¼ cups Red wine vinegar 1 ¾ cup 3 1/8 cup Dried oregano ¼ cup ½ cup Ground black pepper 1 Tbsp 2 Tbsp Tomatoes: diced 6 lb. 10 oz. 12 ½ cups 13 lb. 4 oz. 25 cups Cucumbers: diced 4 lb. 8 oz. 12 ½ cups 9 lb. 25 cups Red onion: diced 1 lb. 6 oz. 3 1/8 cups 2 lb. 12 oz. 6 ¼ cups - Whisk olive oil, red wine vinegar, oregano, and pepper in a bowl until mixed. Reserve for step 3.
- Dice tomatoes, cucumbers, and red onions. Place them in steam-table pans (12” x 20” x 2 ½”).
- Pour dressing over diced vegetables and toss to coat. Serve immediately or refrigerate until ready to serve.
Printable PDFWatermelon Cucumber Salad
What a refreshing summer salad! All you need is diced watermelon, cucumbers, and red bell peppers. Add fresh basil if you have it or use dry basil.
1 serving provides ¼ cups serving of fruit, 1/8 cup serving of red/orange vegetable, and 1/8 cup serving of other vegetables.
Ingredients Weight
(50 Servings)Measure
(50 Servings)Weight
(100 Servings)Measure
(100 Servings)Watermelon: diced 7 lb. 2 qt. 2 ½ cups 14 lb. 5 qt. 1 cup Cucumbers: diced 4 lb. 2 qt. 2 cups 8 lb. 5 qt. Red bell peppers 2 lb. 1 qt. 1 cup 4 lb. 2 qt. 2 cup Lime juice 2/3 cup 1 1/3 cup Red wine vinegar 2/3 cup 1 1/3 cup Granulated sugar 2 tsp 4 tsp Fresh basil ¼ cup ½ cup - Dice the watermelon, cucumbers and bell peppers and place in a large mixing bowl.
- Gently mix in remaining ingredients being careful not to mash fruits and vegetables.
CCP: Refrigerate until served.
CCP: Hold for cold service at 41°F or lower.
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Eggplant:
Eggplant Pizza
Kids like pizza so this is an easy way to get them to try eggplant. All you need are eggplant slices topped with pizza sauce and mozzarella cheese.
1 serving provides ¼ ounce equivalent of meat/meat alternate and ½ cup of vegetables.
Ingredients Weight
(50 Servings)Measure
(50 Servings)Weight
(100 Servings)Measure
(100 Servings)Olive oil 30 Tbsp 60 Tbsp Garlic: raw 30 cloves 60 cloves Diced tomatoes: no salt added, canned 160 oz. 320 oz. Basil: fresh Or
Basil: dried5 tsp chopped
1 2/3 tsp10 tsp chopped
3 1/3 tspOregano: dried 5 tsp ground 10 tsp ground Eggplant: raw, unpeeled 12.5 lb.
(10 each at 1.25 lb)25 lb.
(20 each at 1.25 lb)Mozzarella cheese: lite, shredded 4 lb. 8 lb. - Preheat the oven to 425°F.
- Finely chop the garlic and add 2/3 of it to 2/3 of the olive oil. Set aside and allow to “steep” for several minutes.
- Make the sauce: heat the remaining Tbsp of olive oil in a saucepan. Over low heat, sauté the remaining garlic until fragrant, 30 seconds to a minute. Add the diced tomatoes, basil, and oregano.
- Increase the heat to medium until the mixture is almost bubbling, then turn down to low and simmer uncovered for 12 to 15 minutes to allow the sauce to thicken, breaking up the tomatoes with a fork as it cooks. Add 1 Tbsp of water at a time if it becomes too thick
CCP: Heat to 135°F or higher.
CCP: Hold for hot service at 135°F or higher. - Cut off both ends of the eggplants and cut into equal½ inch thick rounds. Do not peel. Brush both sides of the eggplant with the garlic-flavored oil. Arrange on a baking sheet.
- Bake until browned and almost tender, 8 to 10 minutes, turning once halfway through.
- When both sides of the eggplant are browned and tender, remove from the oven.
- Spread a few tablespoons of the tomato sauce on top of each round. Top with cheese.
- Set oven to broiler setting.
- Place the sheets on the highest rack and broil for a few minutes until the cheese starts to melt and slightly brown. Serve hot, garnish with red pepper flakes or fresh herbs.
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Mushrooms:
Mushroom Rice
This is an easy and meaty-tasting one-pan recipe of roasted mushrooms with brown rice.
1 serving provides ¾ ounce equivalent of gran and ½ cup of vegetable.
Ingredients Weight
(50 Servings)Measure
(50 Servings)Weight
(100 Servings)Measure
(100 Servings)White mushrooms 14 lb. 24 lb. Butter, unsalted 9 oz. 18 Tbsp 1 lb. 2 oz. 36 Tbsp Onion powder 8 tsp 16 tsp Garlic powder 6 tsp 16 tsp Black pepper 4 tsp 8 tsp Paprika 6 tsp 12 tsp Thyme, dried 5 tsp 10 tsp Brown rice: uncooked 4 lb. 6 oz. 11 cups 8 lb. 12 oz. 22 cups Low sodium chicken broth 1 gallon 1 gallon 3 qt. - Preheat oven to 425°F.
- Wash mushrooms and pat dry before cutting into ¼ inch slices. Spread the slices evenly on baking sheets.
- Melt butter in a microwave safe dish then pour over mushrooms and lightly toss with hands or tongs. Season with all the spices except thyme and toss one more time. Toast in oven for 15 minutes or until mushrooms have browned and are tender.
CCP: Heat to 425°F or higher for at least 15 seconds. - Once mushrooms are done transfer them to the steam-table pan evenly and reduce oven temperature to 375 °F. Add rice, chicken broth and thyme to pans then cover with aluminum foil and bake for 55 minutes.
CCP: Hold for hot service at 135°F.
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Peppers:
Red Pepper Salsa
This colorful salsa is best when made with fresh Louisiana tomatoes. Add red bell peppers, red onion, and lime juice for a tasty treat.
1 serving provides ½ cup serving of red/orange vegetables.
Ingredients Weight
(50 Servings)Measure
(50 Servings)Weight
(100 Servings)Measure
(100 Servings)Limes 3 6 Tomatoes 7 lb. 25 medium 14 lb. 50 medium Red bell peppers 2 ¾ lb. 10 medium 5 ½ lb. 20 medium Red onion 1 cup 2 cups Garlic powder 1 Tbsp 2 Tbsp Cumin 1 Tbsp 2 Tbsp Paprika 1 Tbsp 2 Tbsp Black pepper 1 tsp 2 tsp Cayenne pepper ¼ tsp ½ tsp Salt 1 tsp 2 tsp - Juice the limes.
- Using a chef’s knife roughly chop the tomatoes, bell peppers and onions. Make sure to remove the seeds, membranes and stem from the bell peppers and cut off the tomato stems. Place chopped vegetables in a food processor along with the spices and fresh lime juice. Pulse until a salsa-like consistency is reached.
CCP: Refrigerate until served.
Printable PDFTuna Stuffed Bell Peppers
These red bell peppers stuffed with canned tuna, diced tomatoes, green onion, and garlic are a protein-packed main dish.
1 serving provides ½ cup of vegetables and 2 oz equivalents of meat/meat alternate.
Ingredients Weight
(50 Servings)Measure
(50 Servings)Weight
(100 Servings)Measure
(100 Servings)Bell peppers 25 peppers 50 peppers Garlic 16 cloves 32 cloves Onions, whole 2 lb. 6 oz. 2 qt. 1/3 cup 4 lb. 11 oz. 4 qt. 2/3 cup Green onions 1 cup 2 cups Canned tuna 100 oz. 200 oz. Canned diced tomatoes: no salt added 20 oz. 40 oz. Skim yogurt 3 cups 6 cups Breadcrumbs 1 lb. 11 oz. 2 qt. 1/3 cup 3 lbs. 5 oz. 4 qt. 2/3 cup Black pepper 1 1/3 Tbsp 2 2/3 Tbsp Paprika 1 1/3 Tbsp 2 2/3 Tbsp - Preheat oven to 400°F. Cut bell peppers in half lengthwise and remove stems and seeds. Place open side down on baking sheets and bake for 7 minutes or until slightly softened.
- Chop onion and garlic in food processor and slice green onions by hand.
- Mix all the ingredients in a large bowl. Fill bell peppers with ½ cup of the tuna mixture and bake covered for 15 minutes. Uncover and continue to bake for another 15 minutes or until stuffing starts to brown.
CCP: Heat to 135°F or higher.
CCP: Hold for hot service at 135°F or higher.
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Summer Squash:
Zucchini Cheesy Rice
We love this simple and savory one-pot meal with three food groups: brown rice, cheese, and grated zucchini.
1 serving provides 1-ounce equivalents of meat/meat alternate, ½ cup vegetable (other) and 1 oz of grain.
Ingredients Weight
(50 Servings)Measure
(50 Servings)Weight
(100 Servings)Measure
(100 Servings)Brown rice: long grain 4 lb. 10 cups 8 lb. 20 cups Low sodium chicken broth 3 qt., 2 cups 7 qt. Unsalted butter 6 Tbsp 12 Tbsp Zucchini: grated 8.5 lb. 30 cups 17 lb. 60 cups Reduced fat cheddar cheese: shredded 4 lb. 8 lb. - Preheat oven 375°F.
- Spread out the rice evenly between each steam-table pan. Add the broth and butter evenly, then stir to ensure even distribution. Cover with aluminum foil and bake for 1 hour or until rice is tender.
- Grate the zucchini with a food processor using the largest grater attachment available.
- Fluff cooked rice then add cheese and zucchini. Let stand for at least10 minutes before serving.
CCP: Hold at 135°F or higher.
Printable PDFRoasted Squash with Zucchini
Enjoy this simple and quick side dish of roasted summer squash and zucchini topped with parmesan cheese.
1 serving provides ½ cup serving of vegetables.
Ingredients Weight
(50 Servings)Measure
(50 Servings)Weight
(100 Servings)Measure
(100 Servings)Yellow squash 8 lb. 16 lb. Zucchini 4 lb. 8 lb. Vegetable oil 8 Tbsp 16 Tbsp Black pepper 1 tsp 2 tsp Salt 1 tsp 2 tsp Paprika 1 tsp 2 tsp Parmesan cheese 3 ½ cups 7 cups - Preheat oven to 400°F.
- Slice the yellow squash and zucchini into 1/8-inch rounds. Add the sliced squash to a large bowl and add the oil, salt, pepper, and paprika. Stir to coat.
- Spread the oiled mixture onto baking sheets. Do your best to make sure the squash are in a single layer. Sprinkle evenly with cheese. Roast until tender, about 10 minutes, then broil on high for 3 minutes or until cheese browns slightly.
CCP: Heat to 135°F or higher.
CCP: Hold for hot service at 135°F or higher.
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Sweet Potatoes:
Roasted Sweet Potatoes
These roasted sweet potato wedges highlight the natural sweetness of this nutritious orange vegetable. Just toss the sweet potato wedges with olive oil and then roast them.
½ cup (No. 8 scoop) provides ½ cup of red-orange vegetable.
Ingredients Weight
(50 Servings)Measure
(50 Servings)Weight
(100 Servings)Measure
(100 Servings)Sweet potato: raw, unprepared OR
sweet potato: frozen, random cut chunks20 lb. 10 oz. OR
12 lb. 8 oz.41 cups OR
30 cups42 lb. 4 oz. OR
25 lb.82 cups OR
60 cupsVegetable oil ¾ cup 1 ½ cup Black pepper 1 Tbsp 2 Tbsp - Preheat the oven. Conventional to 425°F. Convection to 400°F.
- If using fresh sweet potatoes, cut lengthwise in half and then into 3/4-inch-thick wedges.
CCP: Heat to 135°F or higher. - Place oil in large shallow baking pans. Heat in the preheated oven for 2 minutes.
- Add potatoes to baking pans, tossing to coat, then sprinkle with pepper.
- Roast in the middle of the oven for 10 minutes. Gently flip with a metal spatula. Roast for 10 minutes more or until tender. (Total time of 20 to 25 minutes). A convection oven may lower the roasting time (around 15 to 18 mins).
CCP: Hold at 135° F or higher.
Portion with #8 scoop for ½ cup.
Printable PDFSweet Potato & Black Bean Quesadilla
We love this vegetarian-friendly quesadilla. It’s a high protein, three food group winners with whole wheat tortillas filled with black beans, mashed sweet potato, corn, and cheddar cheese.
1 serving provides 2-ounce equivalents of meat/meat alternate, 1/8 cup starchy vegetable, ¼ cup red-orange vegetable and 1 ounce equivalent of grain.
Ingredients Weight
(50 Servings)Measure
(50 Servings)Weight
(100 Servings)Measure
(100 Servings)Whole-grain tortilla: 8” (1 oz. each) 50 tortillas 100 tortillas Sweet potato: whole, peeled OR
Sweet potato: frozen, mashed9 lb. 2 oz. OR
6 lb. 10 oz.12 ½ cups 18 lb. 4 oz. OR
13 lb. 5 oz.25 cups Cilantro: fresh, trimmed, chopped OR
Cilantro: dry*2 ½ oz. OR
0.83 oz.¾ cup, packed OR
¼ cup5 oz. OR
1.6 oz.1 ½ cup, packed OR
½ cupChili powder 1 Tbsp 2 Tbsp Corn: canned: drained OR
Frozen cornOR
2 lb. 1 oz.0.66 No. 10 can OR
6 ½ cupsOR
4 lb. 2 oz.1.33 No. 10 can OR
13 cupsBlack beans: low sodium, canned, drained OR
Dry black beans: cooked (see Notes)OR
2 lb. 12 oz.18 No. 10 can OR
1 qt., 2 cups, 2 TbspOR
5 lb. 8 oz.3. No. 10 can OR
3 qt., 1/3 cupReduced fat cheddar cheese: shredded 3 lb. 2 oz. 12 ½ cup 6 lb. 4 oz. 25 cups Pan release spray - Preheat a conventional oven to 400°F and a convection oven to 375°F.
- For 50 servings, line 3 sheet pans (18” x 26” x 1”) with parchment paper.
- Place 8 or 9 tortillas side by side on each pan (use a total of 50 tortillas). After you fold them over, you will be able to assemble about 8 more on each pan. For 100 servings, you will place 10 tortillas side by side on each pan. Reserve for step 7.
- Peel and dice the potatoes if using whole sweet potatoes then place diced sweet potatoes into a pot and cover them with water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl and mash. If using frozen, mashed sweet potato, thaw the potato and proceed as in step 5.
- Add the chili powder and cilantro to the mashed potato and mix well.
- If using frozen corn, place into a pot and heat on medium until thawed.
- Spread ¼ cup of the sweet potato mixture on each tortilla; cover with ¼ cup unheated and rinsed black beans and 1/8 cup of corn. Sprinkle ¼ cup grated cheese over the corn and fold over the tortilla. Repeat with the remaining tortillas and filling.
- Spray the tortillas with pan release spray to aid in browning.
- Bake in a preheated oven for 15 minutes or until the tortillas are browned, the quesadillas are heated through, and cheese is melted.
Notes: How to cook dry beans:
Overnight Method: Rinse and pick through the beans to insure that there are no rocks or dirt. Add 1 ¾ quart of cold water to every 1 pound of beans. Cover and allow to soak overnight. In the morning, drain the water. Put the beans into a large pot. Add 1 ¾ quart of fresh water for every pound of beans, bring to a boil then reduce heat and simmer until the beans are tender. Most black beans will cook in 45 minutes to 1.5 hours. Drain and proceed with the recipe.
Quick soak method: Rinse and pick over the beans. Place in a pot with 1 ¾ quarts of water for each pound of dry beans. Bring the pot to a boil and boil for 2-3 minutes. Remove from heat and allow to soak for 1 hour. Drain the water. Return them to the large pot, add 1 ¾ quart of fresh water for every pound of beans, bring to a boil then reduce heat and simmer until the beans are tender. Most black beans will cook in 45 minutes to 1.5 hours. Drain and proceed with the recipe. Periodically, try a taste test or mash a bean against the side of the pot with a fork or spoon. Check occasionally if you need to add more water.
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Tomatoes:
Tomato Cucumber Salad
What a delicious and simple savory salad that is perfect for in-season Louisiana diced tomatoes, cucumbers, and red onion tossed with olive oil and red wine vinegar.
1 serving provides ¼ cup serving of red/orange vegetables and ¼ cup serving of other vegetables.
Ingredients Weight
(50 Servings)Measure
(50 Servings)Weight
(100 Servings)Measure
(100 Servings)Olive Oil 3 1/8 cups 6 ¼ cups Red wine vinegar 1 ¾ cup 3 1/8 cup Dried oregano ¼ cup ½ cup Ground black pepper 1 Tbsp 2 Tbsp Tomatoes: diced 6 lb. 10 oz. 12 ½ cups 13 lb. 4 oz. 25 cups Cucumbers: diced 4 lb. 8 oz. 12 ½ cups 9 lb. 25 cups Red onion: diced 1 lb. 6 oz. 3 1/8 cups 2 lb. 12 oz. 6 ¼ cups - Whisk olive oil, red wine vinegar, oregano, and pepper in a bowl until mixed. Reserve for step 3.
- Dice tomatoes, cucumbers, and red onions. Place them in steam-table pans (12” x 20” x 2 ½”).
- Pour dressing over diced vegetables and toss to coat. Serve immediately or refrigerate until ready to serve.
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Watermelon:
Watermelon Cucumber Salad
What a refreshing summer salad! All you need is diced watermelon, cucumbers, and red bell peppers. Add fresh basil if you have it or use dry basil.
1 serving provides ¼ cups serving of fruit, 1/8 cup serving of red/orange vegetable, and 1/8 cup serving of other vegetables.
Ingredients Weight
(50 Servings)Measure
(50 Servings)Weight
(100 Servings)Measure
(100 Servings)Watermelon: diced 7 lb. 2 qt. 2 ½ cups 14 lb. 5 qt. 1 cup Cucumbers: diced 4 lb. 2 qt. 2 cups 8 lb. 5 qt. Red bell peppers 2 lb. 1 qt. 1 cup 4 lb. 2 qt. 2 cup Lime juice 2/3 cup 1 1/3 cup Red wine vinegar 2/3 cup 1 1/3 cup Granulated sugar 2 tsp 4 tsp Fresh basil ¼ cup ½ cup - Dice the watermelon, cucumbers and bell peppers and place in a large mixing bowl.
- Gently mix in remaining ingredients being careful not to mash fruits and vegetables.
CCP: Refrigerate until served.
CCP: Hold for cold service at 41°F or lower.
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