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. 

  • Blueberries:

    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.

    • Serves: 8
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes

    Ingredients

    • 2 cups blueberries
    • ½ cup water, divided
    • 1 cup orange juice
    • ¾ cup sugar
    • 2 Tbsp cornstarch
    • ½ tsp almond extract
    • ⅛ tsp ground cinnamon

     

    Cooking Instructions
    1.In a saucepan over medium heat, combine the blueberries, ¼ cup of water, orange juice, and sugar. Stir gently and bring to a boil.

    2. In a cup or small bowl, mix together the cornstarch and ¼ cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes.

    3. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick.

     

    Printable PDF
  • Broccoli:

    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!

    • Serves: 6

    • Prep Time: 5 minutes

    • Cook Time: 25 minutes

     

    Ingredients

    • 1 ½ cup broccoli florets
    • 1 ½ cup cauliflower florets
    • 2 eggs beaten
    • ¾ cup panko breadcrumbs
    • ¾ cup shredded cheddar cheese
    • ½ tsp salt
    • ½ tsp garlic powder
    • ½ tsp smoked paprika

     

    Cooking Instructions
    1. Preheat the oven to 350 degrees F and spray a mini muffin pan with cooking spray.
    2. Steam broccoli and cauliflower florets on the stove or in the microwave, then pulse in a food processor until finely chopped.
    3. Transfer chopped broccoli and cauliflower to a medium bowl and add beaten eggs, breadcrumbs, cheese, paprika, salt and garlic powder. Mix well.
    4. Drop mixture by the tablespoonful into the mini-muffin pan and press down tops gently with the back of a spoon.
    5. Bake for about 15 minutes or until lightly browned, then remove them to a cooling rack.
    6. Serve warm.

     

     

    Printable PDF

    Broccoli Cheddar Spaghetti Squash

    Broccoli 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.

    • Serves: 4

    • Prep Time: 10 minutes

    • Cook Time: 15 minutes

     

    Ingredients

    • 1 spaghetti squash (about 3 to 4 lbs.)
    • 4 Tbsp butter
    • 2 cups chopped fresh broccoli
    • 1 ½ cup cheddar cheese
    • ½ teaspoon pepper
    • ¼ teaspoon paprika
    • ¼ teaspoon salt
    • ½ teaspoon onion powder

     

    Cooking Instructions
    1. Wash the exterior of the squash and then towel dry. Carefully cut your squash in half lengthwise. Scrape out seeds.
    2. Place the squash, with the cut side facing down, into a microwave-safe dish filled with 1 inch of water. Place into the microwave and cook in 5-minute intervals. It should take between 10-15 minutes.
    3. Remove from water and set aside to cool. Once squash is cool enough to touch, use a fork to scrape the squash from the shell. Mix an equal amount of salt, pepper, paprika, and ½ cup of cheese into each half.
    4. In a medium saucepan heat butter over medium-high heat. Once butter is melted, add chopped broccoli season with pepper and onion powder, sauté for one minute or until broccoli turns bright green. Place on top of squash and sprinkle with remaining cheese.

    Printable PDF

    Roasted Broccoli

    Roasted 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!

    • Serves: 4

    • Prep Time: 10 minutes

    • Cook Time: 20 minutes

     

    Ingredients

    • 1 lb broccoli (about 1 small bunch), cut into florets, stems peeled & sliced or diced
    • 2 Tbsp olive oil
    • 3 cloves garlic, sliced
    • ½ tsp salt
    • ¼ tsp ground black pepper

     

    Cooking Instructions
    1. Preheat oven to 450°F.
    2. Toss the broccoli florets with olive oil, garlic, salt, and pepper on a baking sheet.
    3. Spread out over baking sheet and roast for about 20minutes or until edges are crispy and stems are crisp tender. Serve warm.

    Printable PDF
  • Cabbage:

    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 perfectly balanced dish!

    • Serves: 10
    • Prep Time: 20 minutes
    • Cook Time: 1 hour 20 minutes

    Ingredients

    • 1 small head of cabbage, cored and finely chopped

    • 1 Granny Smith apple, cut into match-stick-size pieces
    • 5 green onions, thinly sliced
    • ½ cup apple cider vinegar
    • ½ cup white sugar
    • 3 Tbsp olive oil
    • 3 Tbsp vegetable oil
    • 1 Tbsp Dijon mustard
    • ¼ tsp red pepper flakes

     

    Cooking Instructions
    1. Toss cabbage, apple, and onions together in a large bowl.
    2. Whisk vinegar, sugar, olive oil, vegetable oil, Dijon mustard, and red pepper flakes together in a saucepan over medium heat and bring dressing to a simmer.
    3. Pour hot dressing over cabbage mixture and toss to coat.
    4. Cover bowl with plastic wrap and refrigerate at least one hour or until flavors blend and slaw is cold.

     

     

    Printable PDF

    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.

    Serves: 6

    Prep Time: 20 minutes

    Cook Time: 35 minutes

    Ingredients

    • 1 small head of cabbage, cut into small pieces
    • ⅛ tsp oregano
    • ⅛ tsp salt
    • ½ tsp Cajun seasoning
    • ¼ tsp black pepper
    • ¼ tsp cayenne pepper
    • 1 Tbsp chopped jalapeno pepper
    • 1/3 cup chopped yellow onion
    • 1/3 cup chopped green bell pepper
    • 2 Tbsp unsalted butter

     

    Cooking Instructions

    Cut the cabbage in half, and, with the cut side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

    1. Toss the cabbage with the rest of the ingredients except the butter.
    2. Melt the butter in a large sauté pan or heavy-bottomed pot over medium-high heat.
    3. Add the cabbage mixture and sauté for 10-15minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season to taste and serve warm.

    Printable PDF

    Sautéed Cabbage

    Simple and quick to make, sautéed cabbage is an easy and flavorful side dish that’s ready to serve in 10 minutes.

    • Serves: 4

    • Prep Time: 15 minutes

    • Cook Time: 10 minutes

     

    Ingredients

    • 1 small head of white cabbage, including outer green leaves (2 ½ lbs)
    • 2 Tbsp unsalted butter
    • 1 ½ tsp kosher salt
    • ½ tsp freshly ground black pepper

     

    Cooking Instructions
    1. Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
    2. Melt the butter in a large sauté pan or heavy-bottomed pot over medium-high heat.
    3. Add the cabbage, salt, and pepper and sauté for 10to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season to taste and serve warm.

    Printable PDF
  • Citrus:

    Orange Cranberry Oatmeal

    Start your morning off right with quick, tasty breakfast rich in calcium and vitamin D. Orange Cranberry Oatmeal is tart, zesty, and takes just about 10 minutes to make.

    Serves: 5

    Prep Time: 5 minutes

    Cook Time: 10 minutes

     

    Ingredients

    • 2 oranges or satsumas
    • 1 tsp orange zest
    • 2 ¾ cup milk
    • ½ cup dried cranberries
    • 2 ½ cup oats
    • 1 tsp sugar
    • 2 tsp brown sugar
    • ¼ tsp cinnamon
    • Optional: toasted walnuts

     

    Cooking Instructions
    1. Zest orange to get 1 teaspoon of zest. Supreme the oranges (or peel the satsumas) and cut the segments into ½ inch pieces. 
    2. In a large pot, bring the milk to a boil. Add the orange zest, dried cranberries, oats, sugars, and cinnamon. Reduce heat and let the oats cook for about 5 minutes.
    3. Remove from heat and stir in ¾ cup of orange pieces. Serve topped with extra orange slices and walnuts.

    Printable PDF
  • 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!

    • Serves: 4
    • Prep Time: 10 minutes


    Ingredients

     

    Dressing
    • ¼ cup of olive oil
    • 2 Tbsp of red wine vinegar
    • 1 tsp of dried oregano
    • ½ tsp salt
    • Freshly cracked pepper

     

    Salad
    • 4 Roma tomatoes OR 2 medium tomatoes (1 cup)
    • 1 medium cucumber (2/3 cup)
    • ½ small red onion (1/3 cup)

     

    Cooking Instructions
    1. Whisk olive oil, red wine vinegar, oregano, salt, and freshly cracked pepper in a bowl OR combine in a jar and shake until mixed. Set the dressing aside to allow the flavors to blend.
    2. Thinly slice* tomato, cucumber, and red onion. Place them in a large bowl.
    3. Pour the dressing over the sliced vegetables and toss to coat. Serve immediately or refrigerate until ready to eat. The onions will become milder as they marinate in the dressing.

    Printable PDF
  • 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.

    • Serves: 6

    • Prep Time: 25 minutes

    • Cook Time: 45 minutes

     

    Ingredients

    Italian Tomato Sauce
    • ½ cup chopped onion
    • 2 Tbsp chopped celery
    • ¼ cup chopped green pepper
    • 1 small garlic clove, minced
    • 2 Tbsp olive oil
    • 1 can of diced tomatoes (16 oz)
    • 1/3 cup tomato paste
    • 1 tsp dried parsley flakes
    • ½ tsp salt
    • ½ tsp dried oregano leaves
    • ¼ tsp pepper
    • 1 bay leaf

    Eggplant Parmesan

    • 1 medium eggplant, peeled and cut into ½ inch slices

    • ¼ cup flour

    • ½ cup breadcrumbs

    • ½ tsp salt

    • 2 egg whites, slightly beaten

    • 1/3 cup grated Parmesan cheese

    • 6 oz sliced whole milk Mozzarella cheese (reserve 2 oz for topping)

     

    Cooking Instructions
    • Italian Tomato Sauce
    1. Sauté onions, celery, green pepper and garlic in oil. Stir in tomatoes, tomato paste and seasonings. Simmer gently uncovered about 15 minutes. Stir occasionally. Remove bay leaf.
    • Eggplant Parmesan
    1. Heat oven to 400° F. Combine flour, breadcrumbs, and salt. Dip eggplant slices into beaten egg whites and then into mixture. Place slices on baking sheet that has been coated with cooking spray.
    2. Bake for 15 minutes or until lightly brown. Alternate layers of eggplant, tomato sauce, and cheeses in a greased, glass baking dish. Top with reserved Mozzarella cheese cut into triangles. Bake uncovered at 400°F for 15 minutes.

    Printable PDF
  • 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.

    Serves: 20
    Prep Time: 10 minutes
    Cook Time: 25 minutes

     

    Ingredients

    1 pound dried whole grain spaghetti
    2 Tbsp unsalted butter, divided
    2 Tbsp of vegetable oil
    1 pound mushrooms, sliced
    ½ teaspoon black pepper
    6 cloves garlic, minced
    ¼ teaspoon red pepper flakes
    ½ cup grated parmesan cheese
    2 Tbsp lemon juice
    2 Tbsp chopped fresh parsley

     

    Cooking Instructions
    1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 7 to 9 minutes, or according to the package directions. 
    2. Heat 1 tablespoon of the butter and oil in a large skillet over medium heat until simmering. When the foaming stops, add mushrooms, season with pepper, and sauté until browned and tender, about 10 minutes. Add the garlic, red pepper flakes, and remaining butter and sauté for one more minute.
    3. When the pasta is ready, reserve 1 ½ cups of cooking water then drain pasta.
    4. Add pasta, reserved cooking water, and cheese to the skillet with the mushrooms. Toss over medium heat until the cheese is melted, and sauce thickens, about 2 minutes. Top with parsley.

     

    Printable PDF

    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.

     

    • Serves: 20

    • Prep Time: 15 minutes

    • Cook Time: 15 minutes

     

    Ingredients

    • 1 jar marinara sauce (24 oz)
    • 1 tsp basil or oregano
    • 20 mushroom caps
    • 1 ¾ cup shredded mozzarella, low moisture, part skim (7-8 oz)
    • ½ package mini pepperoni

     

    Cooking Instructions
    1. Preheat oven to 350°F.
    2. Stir the basil or oregano into the marinara sauce.
    3. In large oven-proof skillet, fill each mushroom cap with marinara, and sprinkle generously with mozzarella.
    4. Top each with a couple of mini pepperonis and bake about 15-20 minutes or until cheese melts and pepperoni is crispy.

    Printable PDF
  • 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!

     

    Ingredients

    • 2 cups reduced-sodium chicken broth
    • ⅛ tsp turmeric
    • 1 ½ tsp butter
    • 1 ½ tsp olive oil
    • 1 cup medium grain rice, uncooked
    • 1 bay leaf
    • ¼ tsp red pepper flakes
    • ⅛ tsp salt
    • ½ tsp smoked paprika
    • ¾ lb medium shrimp, peeled, raw
    • 1 cup diced unsalted tomatoes, undrained
    • 3 Tbsp fresh parsley, chopped
    • 4 thin lemon slices

     

    Cooking Instructions
    1. In a small saucepan, pre-warm chicken broth over medium heat. Stir in turmeric.
    2. In a 10-inch skillet with a heavy bottom, heat butter and oil on medium-low heat. Add dry rice to pan and coat in butter and oil. Stir for 5 minutes or until rice begins to brown.
    3. Pour in broth mixture and add bay leaf, red pepper flakes, salt, and paprika. Cover and bring to a boil over medium-high heat, then reduce heat and simmer without stirring for 15 minutes.
    4. Stir in shrimp and tomatoes. Cover and cook for 8-10minutes on low-medium heat until shrimp are cooked through, and liquid has evaporated. Before serving, stir in 2 Tbsp of parsley. Serve with a squeeze of lemon and a sprinkle of parsley on top.

    Printable PDF
  • 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 the parents and kids!

    • Serves: 9

    • Prep Time: 15 minutes

    • Cook Time: 0 minutes

     

    Ingredients

    • 1 pint strawberries, hulled and finely diced
    • 1 jalapeno, stem and seeds removed, finely diced
    • ½ small red onion, peeled and finely diced (about ½ cup)
    • ⅔ cup finely chopped fresh cilantro, loosely packed
    • juice of 1 lime, about 2 tablespoons
    • pinch of salt and black pepper

     

    Cooking Instructions
    1. Toss all ingredients together until combined. Season with extra salt and pepper, if needed.

    Printable PDF
  • 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!

    • Serves: 6

    • Prep Time: 15 minutes

    • Cook Time: 20 minutes

     

    Ingredients

    • 6 med. Zucchini
    • One 8 oz. can tomato sauce
    • 1/4 cup breadcrumbs
    • 1/4 cup parmesan cheese
    • 1 tsp Italian seasoning blend
    • One 2.25 oz. can sliced black olives
    • 2 cups shredded mozzarella

     

    Cooking Instructions
    1. Preheat the oven to 425 degrees. Wash zucchini. Slice the zucchini lengthwise and, using a spoon, scoop out the flesh from the center. Leave about one centimeter of zucchini around the edges. Save the scooped-out zucchini flesh in a bowl.
    2. Place the scooped-out zucchini halves on a baking sheet. Dump the reserved zucchini flesh out onto a cutting board and chop it into smaller pieces. Return the chopped pieces to the bowl and stir in the tomato sauce, bread crumbs, parmesan cheese and Italian seasoning.
    3. Refill the zucchini halves with the prepared mixture. Top with mozzarella cheese and black olives. Place in the oven and bake for approximately 20 minutes or until the cheese has melted and is slightly browned. The longer the zucchini are in the oven, the softer they will be so if you like firmer zucchini, bake for a shorter amount of time.

    Printable PDF
  • 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.

    • Serves: 6

    • Prep Time: 10 minutes

    • Cook Time: 45 minutes

     

    Ingredients

    • Six 8-inch whole wheat tortillas
    • 1 large Louisiana sweet potato, peeled and diced
    • 1 ½ cups of low sodium black beans, cooked
    • 1 Tbsp of chopped fresh cilantro OR 1 tsp of dried cilantro
    • ⅛ cup of canned or frozen corn
    • 1 ½ cup of grated low fat cheddar cheese
    • Cooking spray

     

    Cooking Instructions
    1. Preheat oven to 375° F. Line a pan with parchment paper. Spray parchment paper with cooking spray. Place tortillas side by side in the pan.
    2. 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 or about15 minutes. Drain and transfer to a bowl. Mash and combine with cilantro and chili powder.
    3. Spread ¼ cup of the sweet potato mixture on one half of each tortilla. Cover with ¼ cup of black beans and ⅛ cup of corn. Sprinkle ¼ cup of grated cheese over the corn and fold the tortilla in a half-moon shape. Repeat with remaining tortillas.
    4. Spray top of the tortillas with cooking spray to aid the browning. Bake for 15 minutes or until the cheese is melted and the tortilla is crisp.

    Printable PDF

    Hot 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!

    • Serves: 6

    • Prep Time: 10 minutes

    • Cook Time: 20 minutes

     

    Ingredients

    • 3 medium sweet potatoes (about 1 lb. total)
    • 2 Tbsp butter or olive oil (or a mixture of both)
    • 1/4 tsp salt
    • 1/4 tsp black pepper, ground
    • 1/4 tsp cayenne pepper, dried, ground

     

    Cooking Instructions
    1. Preheat oven to 400°F.
    2. Cut potatoes lengthwise into 3/4 inch-thick wedges.
    3. In a large shallow baking pan heat butter or oil in oven 2 minutes. Add potatoes, tossing to coat. Sprinkle salt and pepper to taste.
    4. Roast potatoes in middle of oven, gently tossing with a metal spatula halfway through roasting time, 20 minutes total, or until tender. Heat before serving. Serve with tongs or large spoon.

    Printable PDF
  • 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!

    • Serves: 4

    • Prep Time: 10 minutes

     

    Ingredients

     

    Dressing
    • ¼ cup of olive oil
    • 2 Tbsp of red wine vinegar
    • 1 tsp of dried oregano
    • ½ tsp salt
    • Freshly cracked pepper

     

    Salad
    • 4 Roma tomatoes OR 2 medium tomatoes (1 cup)
    • 1 medium cucumber (2/3 cup)
    • ½ of a small red onion (1/3 cup)

     

    Cooking Instructions
    1. Whisk olive oil, red wine vinegar, oregano, salt, and freshly cracked pepper in a bowl OR combine in ajar and shake until mixed. Set the dressing aside to allow the flavors to blend.
    2. Thinly slice* tomato, cucumber, and red onion. Place them in a large bowl.
    3. Pour the dressing over the sliced vegetables and toss to coat. Serve immediately or refrigerate until ready to eat. The onions will become milder as they marinate in the dressing.

    Printable PDF
  • Winter Squash:

    Broccoli 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.

    • Serves: 4

    • Prep Time: 10 minutes

    • Cook Time: 15 minutes

     

    Ingredients

    • 1 spaghetti squash (about 3 to 4 lbs.)
    • 4 tablespoon butter
    • 2 cups chopped fresh broccoli
    • 1 ½ cup cheddar cheese
    • ½ teaspoon pepper
    • ¼ teaspoon paprika
    • ¼ teaspoon salt
    • ½ teaspoon onion powder

     

    Cooking Instructions
    1. Wash the exterior of the squash and then towel dry. Carefully cut your squash in half lengthwise. Scrape out seeds.
    2. Place the squash, with the cut side facing down, into a microwave-safe dish filled with 1 inch of water. Place into the microwave and cook in 5-minute intervals. It should take between 10-15 minutes.
    3. Remove from water and set aside to cool. Once squash is cool enough to touch, use a fork to scrape the squash from the shell. Mix an equal amount of salt, pepper, paprika, and ½ cup of cheese into each half.
    4. In a medium saucepan heat butter over medium-high heat. Once butter is melted, add chopped broccoli season with pepper and onion powder, sauté for one minute or until broccoli turns bright green. Place on top of squash and sprinkle remaining cheese.

    Printable PDF

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. 
  • 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.

     

    1. Preheat oven to 375°F
    2. 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.
    3. Transfer the roasted corn and onions to a large mixing bowl and add the butter so that it will melt.
    4.  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*
    5. 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

    Broccoli and Corn Casserole Nutrition Label

    Printable PDF

    Roasted 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 florets
    11.5 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.

    1. Preheat oven to 450°F.
    2. Prepare broccoli by cutting into florets if untrimmed, removing tough stems and slicing tender stems.
      CCP: Hold at 135°F or higher.
    3. 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.
    4. 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.

    Roasted Broccoli Nutrition Label-01

    Printable PDF
  • 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

     

    1. Preheat oven to 450°F.
    2. 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.
    3. Dice onions and roughly chop the bell pepper, and jalapeños
    4. Cut butter into cubes and distribute evenly among roasting pans.
    5. 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.

    Cajun Pepper Cabbage Nutrition Label-01

    Printable PDF

    Sautéed 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
    heads
    36 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

     

    1. Preheat oven to 450°F.
    2. 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.
    3. 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.

    Sauteed Cabbage Nutrition Label-01

    Printable PDF
  • 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
    1. Whisk olive oil, red wine vinegar, oregano, and pepper in a bowl until mixed. Reserve for step 3.
    2. Dice tomatoes, cucumbers, and red onions. Place them in steam-table pans (12” x 20” x 2 ½”).
    3. Pour dressing over diced vegetables and toss to coat. Serve immediately or refrigerate until ready to serve.

    Tomato _ Cucumber Salad Nutrition Label

    Printable PDF

    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
    1. Dice the watermelon, cucumbers and bell peppers and place in a large mixing bowl.
    2. 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.

    Watermelon Cucumber Salad Nutrition Label

    Printable PDF
  • 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: dried
    5 tsp chopped
    1 2/3 tsp
    10 tsp chopped
    3 1/3 tsp
    Oregano: 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.

     

    1. Preheat the oven to 425°F.
    2. 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.
    3. 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.
    4. 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.
    5.  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.
    6. Bake until browned and almost tender, 8 to 10 minutes, turning once halfway through.
    7. When both sides of the eggplant are browned and tender, remove from the oven.
    8. Spread a few tablespoons of the tomato sauce on top of each round. Top with cheese.
    9. Set oven to broiler setting.
    10. 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.

     

    Eggplant Pizza Nutrition Label-01

    Printable PDF
  • 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.

     

    1. Preheat oven to 425°F.
    2. Wash mushrooms and pat dry before cutting into ¼ inch slices. Spread the slices evenly on baking sheets.
    3. 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.
    4. 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.

    Mushroom Rice Nutrition Label-01

    Printable PDF
  • 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

     

    1. Juice the limes.
    2. 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.

    Red Pepper Salsa Nutrition Label

    Printable PDF

    Tuna 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

     

    1. 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.
    2. Chop onion and garlic in food processor and slice green onions by hand.
    3. 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.

    Tuna Stuffed Bell Peppers Nutrition Label

    Printable PDF
  • 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.

     

    1. Preheat oven 375°F.
    2. 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.
    3. Grate the zucchini with a food processor using the largest grater attachment available.
    4. Fluff cooked rice then add cheese and zucchini. Let stand for at least10 minutes before serving.

    CCP: Hold at 135°F or higher.

    Zucchini Cheesy Rice Nutrition Label-01

    Printable PDF

    Roasted 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

     

    1. Preheat oven to 400°F.
    2. 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.
    3. 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.

    Roasted Squash with Zucchini Nutrition Label-01

    Printable PDF
  • 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 chunks
    20 lb. 10 oz. OR
    12 lb. 8 oz.
    41 cups OR
    30 cups
    42 lb. 4 oz. OR
    25 lb.
    82 cups OR
    60 cups
    Vegetable oil ¾ cup 1 ½ cup
    Black pepper 1 Tbsp 2 Tbsp

     

    1. Preheat the oven. Conventional to 425°F. Convection to 400°F.
    2. If using fresh sweet potatoes, cut lengthwise in half and then into 3/4-inch-thick wedges.
      CCP: Heat to 135°F or higher.
    3. Place oil in large shallow baking pans. Heat in the preheated oven for 2 minutes.
    4. Add potatoes to baking pans, tossing to coat, then sprinkle with pepper.
    5. 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.

    Roasted Sweet Potatoes Nutrition Label-01

    Printable PDF

    Sweet 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, mashed
    9 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 cup
    5 oz. OR
    1.6 oz.
    1 ½ cup, packed OR
    ½ cup
    Chili powder 1 Tbsp 2 Tbsp
    Corn: canned: drained OR
    Frozen corn
    OR
    2 lb. 1 oz.
    0.66 No. 10 can OR
    6 ½ cups
    OR
    4 lb. 2 oz.
    1.33 No. 10 can OR
    13 cups
    Black 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 Tbsp
    OR
    5 lb. 8 oz.
    3. No. 10 can OR
    3 qt., 1/3 cup
    Reduced fat cheddar cheese: shredded 3 lb. 2 oz. 12 ½ cup 6 lb. 4 oz. 25 cups
    Pan release spray

     

    1. Preheat a conventional oven to 400°F and a convection oven to 375°F.
    2. For 50 servings, line 3 sheet pans (18” x 26” x 1”) with parchment paper.
    3. 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.
    4. 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.
    5. Add the chili powder and cilantro to the mashed potato and mix well.
    6. If using frozen corn, place into a pot and heat on medium until thawed.
    7. 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.
    8. Spray the tortillas with pan release spray to aid in browning.
    9. 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.

    Sweet Potato _ Black Bean Quesadilla Nutrition Label

    Printable PDF
  • 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
    1. Whisk olive oil, red wine vinegar, oregano, and pepper in a bowl until mixed. Reserve for step 3.
    2. Dice tomatoes, cucumbers, and red onions. Place them in steam-table pans (12” x 20” x 2 ½”).
    3. Pour dressing over diced vegetables and toss to coat. Serve immediately or refrigerate until ready to serve.

    Tomato _ Cucumber Salad Nutrition Label

    Printable PDF
  • 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
    1. Dice the watermelon, cucumbers and bell peppers and place in a large mixing bowl.
    2. 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.

    Watermelon Cucumber Salad Nutrition Label

    Printable PDF