Page 1

COOKING

for the

SEASONS

Summer

PLANTING the SEEDS for STUDENT ACHIEVEMENT while SUPPORTING TEXAS FARMERS and RANCHERS TEXAS DEPARTMENT OF AGRICULTURE | COMMISSIONER SID MILLER


COOKING

for the

SEASONS

Serving local products in meals and promoting Farm Fresh activities, including garden-based learning and nutrition education, are best practices for connecting young Texans to the farms, ranches and gardens where food grows. The Texas Department of Agriculture (TDA) created the Farm Fresh Initiative to strengthen Farm to School, Farm to Child Care and Farm to Summer efforts, and Texans’ connection to local products and agricultural producers. For more ways to incorporate Farm Fresh activities and the Farm Fresh Initiative into child nutrition programs, please visit www.SquareMeals.org/TexasFarmFresh. Purchasing foods seasonally and locally as often as possible helps reduce food costs, boost meal appeal and can increase the nutritional value in fresh produce items. Recipes included in this resource can be used to develop menus that meet the National School Lunch Program (NSLP), Child and Adult Care Food Program (CACFP) and Summer Food Service Program (SFSP) meal pattern regulations. Program Participants should refer to guidance related to the appropriate meal pattern. • NSLP – Administrator’s Reference Manual (ARM) • CACFP – CACFP Handbook • SFSP – USDA SFSP Handbook and TDA SFSP Supplemental Handbook

An electronic copy of each program guidance document is available on SquareMeals.org.

Table of Contents

Glossary of Culinary Terms.................................................. 2 Best Practices for Storing Fresh Produce in a Cooler......... 3 Working with the Recipes in this Cookbook....................... 4 Helpful References................................................................ 5 Recipes Sauces............................................................................... 8 Side dishes......................................................................14 Entrées.............................................................................22 Miscellaneous.................................................................34


The standardized quantity recipes provided in this resource are designed to help you serve healthy, attractive meals that will appeal to your child customers. By using these recipes you will be able to: Ensure product quality The recipes included in this cookbook were designed to provide quality and yield consistency. They have been tested for flavor and integrity in up to 25 portions or as listed in the recipe. To meet your specific needs, you may need to adjust the number of servings. Please refer to the Institute of Child Nutrition resources for adjusting recipes for different yields. Additional testing may be required for larger batches.

Accurately predict the number of portions This will allow you to simplify purchasing, reduce the amount of unnecessary inventory and eliminate excessive amounts of leftovers.

Evaluate the specific contribution of each recipe to a reimbursable meal For your convenience, the food contribution toward the reimbursable meal for each portion of a recipe is specified on the recipe format. Use this information to help build a menu that will meet the meal pattern specific to the child nutrition program in which you are participating.

Understand the nutritional value of each recipe Nutrition analysis and meal component contribution information is provided for each recipe.

Increase employee confidence The recipes provide clear, concise directions that cover all aspects of production.

Highlight products available from Texas Look for the Texas indicator in each recipe to easily identify the locally grown ingredients.

Quick tips

for integrating local products into menus:

START WITH AN ATTAINABLE GOAL Consider starting with a particular component like fresh produce or focusing on a day of the month to introduce local items.

THINK SEASONALLY

Use TDA’s online seasonality tool at www.SquareMeals.org/SeasonalityWheel to find out what Texas-grown fresh fruits and vegetables are in season each month.

PLAN AHEAD When working directly with a farmer or rancher consider working with them to determine the products that best fit for both the child nutrition program and the agricultural operation. Some farmers are even willing to grow specific items for schools.

BUILD AWARENESS Ensure parents and community members know about efforts to include more local foods into meals and snacks. Mark local items on your menus and include information in regular communication to parents about your Farm Fresh activities. Parents can also help build awareness for your Farm Fresh activities. TDA’s Farm to School Planning – The Ready. Set. Go! Approach guide can help parents get involved in their child’s school community.

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GLOSSARY OF CULINARY TERMS One of the easiest ways to ensure a consistent end product is to understand the definitions of common culinary terms. Terms and definitions frequently used in this resource are defined in this section. BLEND BOIL BRINE

BROWN CHIFFONADE

CHOP

DICE

DRY ROAST HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) ICE BATH

INTERNAL TEMPERATURE PAR COOK PULSE

Combining two or more ingredients into a consistent combination. To cook in a liquid that has reached its highest possible temperature. A full rolling boil is characterized by rapidly churning bubbles. A method involving the soaking of food in a liquid solution consisting of water, salt, sugar and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods. To let sugars in foods darken and turn a caramel color. Chiffonade is an important knife skill as well as a cooking technique. Use this method to cut herbs and leafy greens into long strips typically used for garnish. First stack the leaves into a pile and roll them tightly into a tube. Turn the tube a quarter turn and cut across it no more than 1/8" apart. The result is fine ribbons of leaves. To chop is the most basic knife skill and is great to use for proteins and ingredients that do not need to be an exact uniform size. The knife is used as a fulcrum while moving the knife up and down, keeping the knife in contact with the cutting board. A basic knife cut that results in food being cut into a uniform size and shape. All dice cuts begin with cutting items into strips and then turning a quarter turn before cutting to desired cube size. There are several dice shapes including large dice (3/4" x 3/4" x 3/4"), medium dice (1/2" x 1/2" x 1/2"), small dice (1/4" x 1/4" x 1/4"). To cook in the oven without the addition of a fat or other liquid. A process control system designed to identify and prevent microbial and other hazards in food production. The basic three HACCP processes range from Process 1, which is easy, to Process 3, which is complex. A mixture of ice and water used to immediately stop the cooking of an ingredient. This can be done to preserve the texture and color of a produce item or halt the cooking to preserve integrity of products like eggs that are sensitive to overcooking. The temperature at the most internal location of a product. To cook partially. To chop intermittently in a blender or food processor to reach the desired texture, usually coarse.

REST

To let meats set before serving so that the basic fibers relax and allow the juices to be retained. Also used in baking to indicate placing dough or batter off to the side or in a cool place as part of its preparation.

SHRED

Shredded or grated items can be fine or coarse, depending on their final purpose. Foods are typically shredded using a chef’s knife, a slicer, shredding tools and attachments, a mandoline or box grater. When cutting tight heads of greens like romaine, cut the head into halves, quarters or smaller wedges and remove the core before cutting shreds with a chef’s knife.

SIMMER SLICE

To cook food slowly and gently in a sauce or other liquid at a point just below boiling. Characterized by a smooth surface and few bubbles rising to the surface. Slice differs from dice because a slice requires the knife blade to come up from the cutting board. The first cut is away from you as you push the back of the blade through the object.

Definitions adapted from Foodservice Learning Solutions Toolkit: Knife Skills, The Culinary Institute of America, Food and Beverage Institute.

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BEST PRACTICES FOR STORING FRESH PRODUCE IN A COOLER After purchasing locally grown fresh produce during peak harvest season, it is important to follow proper storage techniques to ensure the items maintain full flavor and nutrition. Following proper storage guidelines maintains integrity of fresh products and helps reduce waste. Temperatures in a refrigerator or cooler should remain below 41°F, but temperatures can range from 32°F to 41°F depending on the location within the equipment. Typically, colder temperatures are found in the back of a walk-in refrigerator and warmer temperatures are found in the front. If a refrigerator temperature range is different, staff may need to request services to recalibrate the temperature so that food is not stored in a temperature danger zone.

Some types of produce should be stored at warmer temperatures near the door for best quality. Fruits and vegetables should also be stored separately. Fruits, in general, produce ethylene gas, which fosters natural ripening. Ethylene can also cause other vegetables and non-ethylene producing fruits to deteriorate more quickly. Refer to the chart below for storage best practices.

Walk-in Refrigerator Ethyl

ene P

roduc

Lemons Limes Mangoes Pineapples

Tomatoes Watermelon Avocados Honeydew Grapefruit

ene

ers

Ethyl

Oranges Tangerines

Cantaloupe Mandarin Oranges

Pears Plums Berries

Apples Nectarines Peaches

Back Wall

Fresh-cut produce Carrots

Lettuce Corn Greens Spinach Herbs

itive Sens

Asparagus Brussels Sprouts Broccoli

Cabbage Cauliflower Mushrooms Radishes

ce

Produ

Peppers Squash

Cucumbers Green Beans Okra

This chart has been adapted from Quality Food for Quality Meals: Buying Fruits and Vegetables, USDA

Food safety considerations:

All of the recipes included in this cookbook highlight fresh, local fruits and vegetables. Best practices and helpful tips for cleaning, packaging and labeling, refrigerating and thawing food items are available at USDA’s Food Safety and Inspection Service website at www.fsis.usda.gov. Always follow established standard operating procedures for storing, handling, cleaning and thawing fresh produce. Refer to the Institute of Child Nutrition Standard Operating Procedures resources for more information on developing standard operating procedures that include proper food safety practices.

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WORKING WITH RECIPES IN THIS COOKBOOK Each recipe within this cookbook is presented in a standard format with the same set of information: Recipe header This section includes the recipe name, recipe group, total portion yield/count for the recipe, portion size and the HACCP process that should be followed. Refer to your food safety reference manual for more information about these processes.

Ingredient information This section includes a list of ingredients and the quantity or measurement. Ingredients are listed in the same order as required for production. Ingredients that can be purchased locally in Texas during summer months are noted with a Texas icon. If the ingredient is optional or there is an alternative option, it will be clearly indicated.

FRESH TOMATO SALSA Ingredients

Recipe Group:

Fresh tomatoes, local variety Green onions Jalapeño peppers, raw Sweet green bell pepper Vinegar, distilled Garlic, raw

5 pounds plus 12 ounces 12 ounces 3 ounces 6 ounces 1/4 cup 2 T.

Sugar

1 T.

Directions

1. Small dice tomatoes, green onions, jalapeños and green bell peppers. 2. Combine all ingredients in a bowl and mix. 3. Let sit for one hour before serving. 4. Mix well immediately before serving.

Directions

MEAL PATTERN COMPONENTS

This section includes the steps needed to prepare the recipe. Each step is numbered in sequence and includes cooking procedures, times and temperatures. Follow all directions to obtain the maximum possible quality from each recipe and ensure that the reimbursable meal requirements are met. Read through the directions in entirety before beginning production.

Meat/Alt Grain Fruit Vegetable Milk

N/A N/A N/A 1/4 cup N/A

- denotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (1/4 cup) *M* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

Sauce

Portion Yield Portion Size HACCP Process 1 – No Cook

50 1/4 cup

Calories

14 kcal % Calories

Total Fat 0.13g Saturated Fat 0.02g Trans Fat1 *0.00*g Cholesterol 0.00mg Sodium 145.40mg Carbohydrates 3.16g Dietary Fiber 0.92g Sugars *0.16*g Protein 0.65g

8.17% 1.34% *0.00%*

Vitamin A Vitamin C Calcium Iron Water2 Ash2

533.31 IU 13.28mg 11.44mg 0.26mg 61.51g 0.71g

87.60%

18.01%

Meal pattern components This section provides information about the food components contributing credit toward a reimbursable meal. Refer to the appropriate child nutrition program meal pattern to determine which recipes should be combined to make a full menu. Meal pattern components are based on listed portion size in recipe.

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Nutritional analysis All of the recipes in this collection have been analyzed for nutritional value. Nutrient analysis was conducted by software using The Child Nutrition (CN) Database, the required nutrient database for nutrient analysis software approved by USDA. Nutrient analysis is required in the school meal program.

TEXAS DEPARTMENT OF AGRICULTURE | FARM FRESH INITIATIVE | WWW.SQUAREMEALS.ORG


HELPFUL REFERENCES The following reference lists may be helpful when adjusting recipe yields. Recipe abbreviations tsp. = teaspoon T. = tablespoon °F = degrees Fahrenheit Kcal = kilocalories (calories/energy) mg = milligram g = gram IU = international unit (a standard measurement for soluble Vitamins)

Volume equivalents for liquids 1 T. = 3 tsp. = 0.5 fluid ounces 1/8 cup = 2 T. = 1 fluid ounce 1/4 cup = 4 T. = 2 fluid ounces 1/3 cup = 5 T. plus 1 tsp. = 2.65 fluid ounces 3/8 cup = 6 T. = 3 fluid ounces 1/2 cup = 8 T. = 4 fluid ounces 5/8 cup = 10 T. = 5 fluid ounces 2/3 cup = 10 T. plus 2 tsp. = 5.3 fluid ounces 3/4 cup = 12 T. = 6 fluid ounces 7/8 cup = 14 T. = 7 fluid ounces 1 cup = 16 T. = 8 fluid ounces 1/2 pint = 1 cup = 8 fluid ounces 1 pint = 2 cups = 16 fluid ounces 1 quart = 2 pints = 32 fluid ounces 1 gallon = 4 quarts = 128 fluid ounces

Equivalent weights 1 ounce = 1/16 pound = 0.063 pound 4 ounces = 1/4 pound = 0.250 pound 8 ounces = 1/2 pound = 0.500 pound 12 ounces = 3/4 pound = 0.750 pound 16 ounces = 1 pound = 1.000 pound

Fraction to decimal equivalents 1/8 = 0.125 1/4 = 0.250 1/3 = 0.333 3/8 = 0.375 1/2 = 0.500 5/8 = 0.625 2/3 = 0.666 3/4 = 0.75 7/8 = 0.875

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HELPFUL REFERENCES CONTINUED… Scoops (Dishers)

Cooking or Serving Spoons Solid Spoons

1

Size/No.1

Level Measure

6

2/3 cup

8

1/2 cup

10

3/8 cup

12

1/3 cup

16

1/4 cup

20

3-1/3 T.

24

2-2/3 T.

30

2 T.

40

1-2/3 T.

50

3-3/4 tsp.

60

3-1/4 tsp.

70

2-3/4 tsp.

100

2 tsp.

 coops are left or right hand or squeeze type that S can be used for both hands. Number on the scoop indicates how many level scoopfuls make one quart. For example eight No. 8 scoops = 1 quart.

Perforated and Slotted Spoons

Spoons vary in length (11", 13", 15", 18", 21") for ease of use in cooking or serving. Spoons can have plastic handles that are heat-resistant. Level scoops, ladles and portion servers provide more accurate portion control than serving spoons that are not volume-standardized measure.

Ladles and Portion Servers (fluid ounces)

Ladle

Approximate Measure

Portion Server

1 ounce

1/8 cup

1 ounce

2 ounces

1/4 cup

2 ounces

3 ounces

3/8 cup

3 ounces

4 ounces

1/2 cup

4 ounces

6 ounces

3/4 cup

6 ounces

8 ounces

1 cup

8 ounces

12 ounces

1-1/2 cups

–––

(fluid ounces)

Ladles and portion servers (measuring-serving spoons that are volume-standardized) are labeled "ounce." "Fluid ounce" would be more accurate since they measure volume, not weight. Use ladles for serving soups, stews, creamed dishes, sauces, gravies and other liquid products. Use portion servers (solid or perforated) for portioning solids and semi-solids such as fruits and vegetables and condiments.

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Other Pan Sizes

Steam Table Pan Capacity Approximate Capacity

Pan Size

12" x 20" x 2-1/2"

12" x 20" x 4"

2 gallon

3–1/2 gallon

12" x 20" x 6"

5 gallon

Serving Size

(fluid ounces)

Scoop #

Approximate # Servings

1/2 cup

4 ounces

8

64

3/8 cup

3 ounces

10

80

1/3 cup

2.65 ounces

12

96

1/4 cup

2 ounces

16

128

1/2 cup

4 ounces

8

112

3/8 cup

3 ounces

10

135

1/3 cup

2.65 ounces

12

168

1/4 cup

2 ounces

16

224

1/2 cup

4 ounces

8

160

3/8 cup

3 ounces

10

200

1/3 cup

2.65 ounces

12

240

1/4 cup

2 ounces

16

320

Ladle

1/1 20–3/4" x 12–3/4"

2/3 13–7/8" x 12–3/4"

1/2 10–3/8" x 12–3/4"

2/4 20–3/4" x 6–7/16"

1/3 6–7/8" x 12–3/4"

1/4

Approximate Dimensions of Serving Sizes from Different Pan Sizes Pan

1/6 6–7/8" x 6–1/4"

Approximate Size Number and Approximate Size Servings per Pan

Baking or Steam Table 12" x 20" x 2-1/2" Sheet or Bun

18" x 26" x 1"

25

50

100

2" x 3-3/4"

2" x 2"

------------

3-1/4" x 5"

For 25 servings cut 5x5

1/9 6–7/8" x 4–1/4"

Steam table or counter pans are available in various sizes. Smaller size pans may require the use of an adapter bar.

3-1/4" x 2-1/2" 1-3/4" x 2-1/2"

Cutting Diagrams for Portioning 5

6–3/8" x 10–3/8"

For 50 servings cut 5x10

For 100 servings cut 10x10

For 48 servings cut 3x8 then diagonally

5 10 5

3

10

8 10

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Sauces Cucumber-Yogurt Sauce.............................................. 9 Fresh Tomato Salsa.................................................... 10 Ranch Dressing............................................................11 Southwestern Ranch Dressing................................... 12 Tomatillo Salsa........................................................... 13


CUCUMBER-YOGURT SAUCE Ingredients

Recipe Group:

Garlic, raw, minced Cucumber, peeled, deseeded, finely chopped 2% Greek yogurt Salt Black pepper, ground

Dill weed, fresh, chopped

1/2 tsp. 1/2 cup 1-1/4 cup 1/2 tsp. 1/4 tsp. 1 T.

Directions

1. Combine all ingredients in a bowl and mix well. 2. Portion into 2 ounce serving cups. 3. Serving suggestion: serve cold with Chicken Pita Sandwiches (page 30). 4. Hold for cold service at 40°F or lower.

MEAL PATTERN COMPONENTS Meat/Alt Grain Fruit Vegetable Milk

N/A N/A N/A N/A N/A

- denotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (2 fluid ounce serving) *M* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

Sauce

Portion Yield 5 Portion Size 2 fluid ounces HACCP Process 2 – Same Day Service

Calories Total Fat 1.15g Saturated Fat 0.75g Trans Fat1 *0.00*g Cholesterol 3.75mg Sodium 131.16mg Carbohydrates 2.71g Dietary Fiber 0.13g Sugars *M* Protein 5.86g Vitamin A Vitamin C Calcium Iron Water2 Ash2

TEXAS DEPARTMENT OF AGRICULTURE | FARM FRESH INITIATIVE | WWW.SQUAREMEALS.ORG

45 kcal % Calories

23.12% 15.13% *0.00%*

24.19%

52.28% 18.82 IU *0.61*g 62.62mg 0.05mg *13.14*g *0.06*g

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FRESH TOMATO SALSA Ingredients

Recipe Group:

Fresh tomatoes, local variety Green onions Jalapeño peppers, raw Sweet green bell pepper Vinegar, distilled Garlic, raw

5 pounds plus 12 ounces 12 ounces 3 ounces 6 ounces 1/4 cup 2 T.

Sugar

1 T.

Directions

1. Small dice tomatoes, green onions, jalapeños and green bell peppers. 2. Combine all ingredients in a bowl and mix. 3. Let sit for one hour before serving. 4. Mix well immediately before serving.

MEAL PATTERN COMPONENTS Meat/Alt N/A Grain N/A Fruit N/A Vegetable 1/4 cup Milk N/A

10

- denotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (1/4 cup) *M* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

Sauce

Portion Yield Portion Size HACCP Process 1 – No Cook

50 1/4 cup

Calories

14 kcal

Total Fat 0.13g Saturated Fat 0.02g Trans Fat1 *0.00*g Cholesterol 0.00mg Sodium 145.40mg Carbohydrates 3.16g Dietary Fiber 0.92g Sugars *0.16*g Protein 0.65g

% Calories

Vitamin A Vitamin C Calcium Iron Water2 Ash2

8.17% 1.34% *0.00%*

87.60%

18.01% 533.31 IU 13.28mg 11.44mg 0.26mg 61.51g 0.71g

TEXAS DEPARTMENT OF AGRICULTURE | FARM FRESH INITIATIVE | WWW.SQUAREMEALS.ORG


RANCH DRESSING Ingredients

Recipe Group:

Low-fat buttermilk, cultured Lemon juice, fresh or bottled Yogurt, plain, low-fat, 12 grams protein per 8 ounces Sour cream, light Mayonnaise for salad dressing Onion powder Garlic powder Black pepper Chives, freeze dried Parsley, dried Dill weed, dried Salt, table

3-1/4 cup 1 T. plus 1 tsp. 10 ounces 4 ounces 1-2/3 cup 2 T. 2 T. 1/2 tsp. 1 tsp. 1 T. 1 T. 2 tsp.

Directions

1. Combine buttermilk and lemon juice in the bowl or a mixer. Allow mixture to rest for 10 minutes. 2. Using a paddle attachment, blend together yogurt and sour cream. Let the mixture rest for an additional 5 minutes. 3. Add the remaining ingredients to the mixing bowl and mix at low speed for 2–3 minutes or until thoroughly blended. 4. Let all ingredients chill for at least 12 hours to allow thickening. Refrigerate until service.

MEAL PATTERN COMPONENTS Meat/Alt Grain Fruit Vegetable Milk

Sauce

Portion Yield Portion Size HACCP Process 1 – No Cook

Calories Total Fat 1.52g Saturated Fat 0.27g Trans Fat1 *0.01*g Cholesterol 2.12mg Sodium 96.55mg Carbohydrates 1.29g Dietary Fiber 0.06g Sugars *0.80*g Protein 0.56g Vitamin A Vitamin C Calcium Iron Water2 Ash2

100 1 T.

20 kcal % Calories

67.60% 12.02% *0.23%*

25.62%

11.18% 11.50 IU 0.27mg 18.01mg 0.05mg 12.64g *0.55*g

- denotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (1 T.)

N/A N/A N/A N/A N/A

*M* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

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SOUTHWESTERN RANCH DRESSING Ingredients

Buttermilk, cultured, low fat Lemon juice, concentrate or bottled Yogurt, plain, low fat, 12 grams protein per 8 ounce Sour cream, light Mayonnaise Onion powder Garlic powder Black pepper Chives, dried Parsley, dried Dill weed, dried Cumin, ground Paprika Salt Buffalo wing hot sauce

Recipe Group:

3-1/4 cup 1 T. plus 1 tsp. 10 ounces 4 ounces 1-2/3 cup 2 T. 2 T. 1/2 tsp. 1 tsp. 1 T. 1 T. 2 tsp. 2 tsp. 1 tsp. 1 ounce

Directions

1. Combine buttermilk and lemon juice in a mixing bowl. Allow mixture to rest for 10 minutes. 2. Using a paddle attachment, blend in the yogurt and sour cream. Let the mixture rest for an additional 5 minutes. 3. Add the remaining ingredients and mix for 2–3 minutes on low speed until blended.

Portion Yield Portion Size HACCP Process 1 – No Cook

Sauce 50 1 ounce (2 T.)

Calories

42 kcal

Total Fat 3.12g Saturated Fat 0.55g Trans Fat1 *0.01*g Cholesterol 4.24mg Sodium 263.20mg Carbohydrates 2.76g Dietary Fiber 0.16g Sugars *1.61*g Protein 1.18g Vitamin A Vitamin C Calcium Iron Water2 Ash2

% Calories

67.00% 11.83% *0.24%*

26.36%

11.26% 127.98 IU 0.54mg 37.36mg 0.17mg *25.30*g *0.57*g

4. Chill at least 12 hours before serving to allow to thicken. Refrigerate until service.

MEAL PATTERN COMPONENTS Meat/Alt Grain Fruit Vegetable Milk

N/A N/A N/A N/A N/A

-d  enotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (2 T.) *M* - d  enotes a nutrient that is either missing or incomplete for an individual ingredient *-d  enotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

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TOMATILLO SALSA Ingredients

Recipe Group:

Tomatillos, raw Tomato, diced Yellow onion, raw, diced Jalapeños, canned, sliced, drained Garlic, raw Salt, table

2 pounds plus 8 ounces 6-1/2 cups 12 ounces 1 cup 2 cloves 1 T.

Directions

1. Preheat oven 400° F. 2. Peel and discard outer paper-like skin of tomatillos. Rinse the tomatillos well and dry thoroughly. 3. Place tomatillos on a sheet pan and into the oven. Dry roast until the skin is evenly blistered and roasted. Watch them closely and turn them every few minutes. Once skin is blistered, remove from the oven and allow to cool. 4. Rough chop tomatillos once they have cooled. 5. Place half of the tomatoes, onion, jalapeño, garlic, salt and half of the tomatillos into a blender. Blend until desired consistency is reached. 6. Add remaining tomatillo and tomato and pulse briefly, just to incorporate, but not to finely chop. Note: The longer you blend the mixture, the smaller the pieces will become. For a chunkier salsa add only the tomatillo roasting juice in step 2 and add all of the whole tomatoes in step 3. More jalapeños may be added to increase heat. Refrigerate until service.

MEAL PATTERN COMPONENTS Meat/Alt Grain Fruit Vegetable Milk

N/A N/A N/A 1/4 cup N/A

Sauce

Portion Yield Portion Size HACCP Process 1 – No Cook

60 1/4 cup

Calories

12 kcal

Total Fat 0.20g Saturated Fat 0.03g Trans Fat1 *0.00*g Cholesterol 0.00mg Sodium 184.82mg Carbohydrates 2.38g Dietary Fiber 0.74g Sugars *0.74*g Protein 0.47g

% Calories

Vitamin A Vitamin C Calcium Iron Water2 Ash2

14.86% 2.02% *0.00% *

79.12%

15.50% 353.33 IU 5.91mg 11.55mg 0.21mg *22.43*g 0.43g

- denotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (1/4 cup) *M* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

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Side Dishes Cilantro Lime Rice........................................................15 Cumin Roasted Sweet Potatoes.................................16 Jicama Salad...............................................................17 SautĂŠed Mushrooms.................................................. 18 Sesame Glazed Carrots............................................. 19 Southwestern Mac and Cheese................................ 20 Sweet & Savory Watermelon Salad......................... 21 Tomato Basil Soup..................................................... 22 Tomato Corn Salad.................................................... 24 Watermelon Pizza...................................................... 25


CILANTRO LIME RICE Ingredients

Recipe Group:

Brown rice, long grain Water Salt Cilantro

4 pounds plus 12 ounces 2 gallons 1 T. plus 1 tsp. 6 ounces

Lime juice, bottled

15 T.

Directions

2. Boil water, adding salt once at a rolling boil. Pour boiling water over rice and cover pans tightly with a lid or foil. 3. Bake in a conventional oven at 350°F for 30 minutes. Bake in a convection oven at 325°F for 30 minutes. Steam in steamer at 5 pounds of pressure for 25 minutes. 4. Once rice is cooked, stir cilantro and lime juice to mix.

Meat/Alt Grain Fruit Vegetable Milk

N/A 2 ounces N/A N/A N/A

Portion Yield Portion Size HACCP Process 2 – Same Day Service

Calories

1. Split the quantity of rice evenly between two steam table pans —1 pound and 11 ounces will be in each pan.

MEAL PATTERN COMPONENTS

Grain

- denotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (1 cup) *M* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

25 1 cup

322 kcal

Total Fat 2.55g Saturated Fat 0.51g Trans Fat1 *0.00*g Cholesterol 30.0mg Sodium 393.44mg Carbohydrates 67.54g Dietary Fiber 3.04g Sugars *0.13*g Protein 6.90g Vitamin A Vitamin C Calcium Iron Water2 Ash2

% Calories

7.11% 1.42% *0.00%

83.82%

8.56% 1.48 IU 0.59mg 113.06mg 1.33mg 311.59g *1.30*g

TEXAS DEPARTMENT OF AGRICULTURE | FARM FRESH INITIATIVE | WWW.SQUAREMEALS.ORG

15


CUMIN ROASTED SWEET POTATOES Ingredients

Sweet potatoes Olive oil Salt Black pepper, ground Cumin, ground

Garlic powder

30-1/2 pounds 4 ounces 2 T. 2 tsp. 1 T. 1 T.

Directions

1. Preheat oven to 400°F. 2. Scrub and clean sweet potatoes, and dice them into uniform sizes. 3. Combine olive oil, salt, pepper, cumin and garlic powder together. Pour mixture over diced potatoes and toss to coat. 4. Spray a lined sheet pan with pan release spray. Place sweet potatoes onto sheet pan in a single layer and spread out as much as possible to prevent steaming while cooking. Use 2 sheet pans for every 50 servings. 5. Bake potatoes until crispy on the outside and soft on the inside — about 30 minutes. Stir potatoes halfway through cooking time so they cook evenly.

MEAL PATTERN COMPONENTS Meat/Alt N/A Grain N/A Fruit N/A Vegetable 1/2 cup red/orange Milk N/A

16

Vegetable

Recipe Group:

- denotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (1/2 cup) *M* - denotes a nutrient that is either missing or incomplete for an individual ingredient

Portion Yield Portion Size HACCP Process 2 – Same Day Service

Calories

100 1/2 cup

130 kcal

% Calories Total Fat 1.22g 8.46% Saturated Fat 0.18g 1.27% Trans Fat1 *0.00*g *0.00%* Cholesterol 0.00mg Sodium 215.81mg Carbohydrates 27.96g 86.26% Dietary Fiber 4.18g Sugars *0.00*g Protein 2.20g 6.80% Vitamin A Vitamin C Calcium Iron Water2 Ash2

19628.14 IU 3.33mg 42.47mg 0.90mg 106.93g 1.74g

* - denotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

TEXAS DEPARTMENT OF AGRICULTURE | FARM FRESH INITIATIVE | WWW.SQUAREMEALS.ORG


JICAMA SALAD Ingredients

Orange juice, from concentrate Lime juice Olive oil Garlic, raw, minced Red pepper flakes, crushed Salt Bell peppers, diced Red onions, diced Jalapeño peppers, minced Jicama, julienne Mandarin oranges, canned, light syrup, drained Cilantro, chopped

Recipe Group:

1 cup 1/4 cup 1/2 cup 1 tsp. 1 tsp. 1 tsp. 1 pound plus 5 ounces 3/4 cup 1 T. 1 pound plus 2 ounces 3 cups plus 1/8 cup 1 cup

Directions

1. Combine orange juice, lime juice, olive oil, garlic, red pepper flakes and salt in a large mixing bowl. 2. Add bell peppers, red onion, jalapeño peppers and jicama to the bowl. Mix all ingredients together. 3. Gently add mandarin oranges to the jicama slaw mixture. 4. Toss together salad and dressing to coat evenly. 5. Just before serving, sprinkle cilantro on top of the salad. 6. Hold for cold service at 41°F or lower.

Vegetable & Fruit

Portion Yield Portion Size HACCP Process 2 – Same Day Service

25 1/2 cup

Calories

77 kcal

Total Fat 4.44g Saturated Fat 0.61g Trans Fat1 *0.00*g Cholesterol 0.00mg Sodium 98.10mg Carbohydrates 9.16g Dietary Fiber 2.12g Sugars *M* Protein 0.70g Vitamin A Vitamin A Vitamin C Calcium Iron Water2 Ash2

% Calories

52.05% 7.14% *0.00%*

47.76%

3.67% 199.95 RE 1068.28 IU 34.09mg 8.21mg 0.38mg *47.84*g *0.43*g

MEAL PATTERN COMPONENTS Meat/Alt Grain Fruit Vegetable Milk

N/A N/A 1/8 cup 3/8 cup red/orange N/A

-d  enotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (1/2 cup) *M* - d  enotes a nutrient that is either missing or incomplete for an individual ingredient *-d  enotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

TEXAS DEPARTMENT OF AGRICULTURE | FARM FRESH INITIATIVE | WWW.SQUAREMEALS.ORG

17


SAUTÉED MUSHROOMS Ingredients

Recipe Group:

Mushrooms, brown, Italian, or Cremini Onion Unsalted butter Salt Thyme, leaves, dried Garlic powder

6-1/4 pound 8 ounces 1 T. 2 tsp. 2 tsp. 1 T.

Directions

1. Dice mushrooms and chop onions. 2. Melt butter in a pot over medium heat. 3. Add onions and sauté until they are translucent. 4. Add the mushrooms and cook until they release all of their water. 5. Once the water has been released, add salt, thyme and garlic. 6. Continue to cook the mushrooms until all of the liquid in the pan has been absorbed. 7. Serve 2 ounces or 1/4 cup as a topping on roasted meat, sandwiches and burgers.

MEAL PATTERN COMPONENTS Meat/Alt Grain Fruit Vegetable Milk

18

N/A N/A N/A 1/4 cup N/A

- denotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (1 ounce) *M* - denotes a nutrient that is either missing or incomplete for an individual ingredient

Vegetable

Portion Yield Portion Size HACCP Process 2 – Same Day Service

50 1 ounce

Calories

17 kcal

Total Fat 0.30g Saturated Fat 0.15g Trans Fat1 *0.00*g Cholesterol 0.61mg Sodium 96.77mg Carbohydrates 3.02g Dietary Fiber 0.45g Sugars *1.17*g Protein 1.50g

% Calories

Vitamin A Vitamin C Calcium Iron Water2 Ash2

* - denotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

TEXAS DEPARTMENT OF AGRICULTURE | FARM FRESH INITIATIVE | WWW.SQUAREMEALS.ORG

15.62% 8.18% *0.00%*

70.91%

35.29% 8.71 IU 0.36mg 12.28mg 0.30mg 56.34g 0.82g


SESAME GLAZED CARROTS Ingredients

Recipe Group:

Baby carrots, sliced to 1/2 inch rounds Olive oil Garlic powder Soy sauce, low sodium Brown sugar, packed Sesame oil Rice wine vinegar Buffalo wing sauce Sesame seeds

7-3/4 pounds 1 ounce 1 T. 3 ounce 2T 1 tsp. 1/4 ounce 1 T. 1 T.

Directions

1. Preheat oven to 400°F. Line a sheet pan with parchment paper (2 sheet pans for 50 servings) and spray with nonstick spray. 2. Toss carrots with olive oil and garlic powder and place in a single layer between the 2 sheet pans. 3. Roast carrots in oven for 20–25 minutes, or until tender. 4. While the carrots are roasting, whisk together soy sauce, brown sugar, sesame oil, rice vinegar and hot sauce. Pour over roasted carrots after they are removed from the oven and stir to combine. 5. Sprinkle with sesame seeds. 6. Place carrots back in the oven and roast for another 10 minutes. Watch carefully so they do not burn.

MEAL PATTERN COMPONENTS Meat/Alt Grain Fruit Vegetable Milk

N/A N/A N/A 1/2 cup N/A

Vegetable

Portion Yield Portion Size HACCP Process 2 – Same Day Service

50 1/2 cup

Calories

36 kcal

Total Fat 0.86g Saturated Fat 0.11g Trans Fat1 *0.00*g Cholesterol 0.00mg Sodium 152.92mg Carbohydrates 7.17g Dietary Fiber 2.08g Sugars *4.13*g Protein 0.76g Vitamin A Vitamin C Calcium Iron Water2 Ash2

% Calories

21.30% 2.66% *0.00%*

79.09%

8.37% 9709.95 IU 1.83mg 24.80mg 0.67mg *63.54*g *0.45*g

- denotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (1/2 cup) *M* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

TEXAS DEPARTMENT OF AGRICULTURE | FARM FRESH INITIATIVE | WWW.SQUAREMEALS.ORG

19


SOUTHWESTERN MAC AND CHEESE Ingredients

Water Whole grain pasta (elbow, penne or rotini) Nonfat instant milk, without Vitamin A Margarine, hard, soybean Cumin, ground Black pepper Chili powder Garlic salt Cheese blend, American and skim milk cheeses Beef, ground, 80/20 raw Onions, raw, chopped Peppers, mild, green chili, canned, drained

3 gallons 2 pounds plus 10 ounces 1-1/2 quart 4 ounces 2 T. 1/4 tsp. 2 T. 1 T. 3 pounds plus 2 ounces 4 pounds plus 4 ounce raw weight, yield included 12 ounces 24 ounces

Directions

Recipe Group:

1. Heat water to a rolling boil. 2. Slowly add pasta. Return water to a boil, and cook for about 7 minutes or according to package instructions, stir occasionally. 4. Add milk, margarine, cumin, pepper, chili powder, garlic salt and cheese blend to a 4" steam table.

Portion Yield Portion Size HACCP Process 2 – Same Day Service

5. Place steam table in steamer for 5 minutes.

Calories

6. Stir until cheese is melted and the mixture is smooth. Adjust time as needed.

Total Fat 11.49g Saturated Fat 5.40g Trans Fat1 *0.00*g Cholesterol 45.29mg Sodium 664.91mg Carbohydrates 25.17g Dietary Fiber 1.78g Sugars *4.26*g Protein 21.22g

3. Drain immediately once pasta is al dente.

7. In a pan over medium high heat, cook ground beef and onions until beef is cooked through and onions are translucent. Add green peppers near the end of cooking. 8. Add meat to cooked pasta and stir lightly. 9. Pour cheese sauce over pasta and stir until pasta is evenly coated. 10. Coat 2 steam table pans (12" x 20" x 2-1/2") with pan release spray. 11. Pour macaroni and cheese into steam table pans and hold on steam table at 180°F to 190°F for 30 minutes to allow sufficient time for mixture to set. 12. Serve immediately using a #6 scoop.

MEAL PATTERN COMPONENTS Meat/Alt Grain Fruit Vegetable Milk

20

Meat/Alternate & Grain

2 ounces 2 ounces N/A N/A N/A

- denotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (2/3 cup) *M* - denotes a nutrient that is either missing or incomplete for an individual ingredient

Vitamin A Vitamin C Calcium Iron Water2 Ash2

50 2/3 cup

289 kcal % Calories

35.74% 16.81% *0.00%*

34.76%

29.32% 941.84 IU 5.64mg 321.23mg 1.92mg *261.86*g *1.79*g

*- denotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

TEXAS DEPARTMENT OF AGRICULTURE | FARM FRESH INITIATIVE | WWW.SQUAREMEALS.ORG


SWEET & SAVORY WATERMELON SALAD Ingredients

Recipe Group:

Watermelon, raw, cubed Spinach, baby, fresh Carrots, shredded Cider vinegar Soy sauce, low sodium Garlic, raw, minced Ginger root, raw, minced Vegetable oil

8 pounds plus 4 ounces 2 pounds 1 pound plus 5 ounces 1/2 cup 1/2 cup 1 T. 2 T. 1/2 cup

Directions

1. Wash the watermelon. Remove rind and cut into 1/2-inch cubes. Cover and refrigerate while you prepare the rest of the recipe. 2. Place 1/2 cup baby spinach in each service container (e.g. back ivex or clear plastic container). 3. Top with 1/4 cup carrots. 4. In a small bowl or blender, combine cider vinegar, soy sauce, garlic, ginger root and vegetable oil. Pulse or whisk to combine. 5. Pour dressing over watermelon cubes. Wearing gloves, toss watermelon cubes very gently to distribute the dressing. Do not crush the watermelon. Just before service, place 1/2 cup watermelon cubes on top of each spinach-carrot salad. 6. Refrigerate until served. Hold for cold service at 41°F or lower.

MEAL PATTERN COMPONENTS Meat/Alt Grain Fruit Vegetable Milk

N/A N/A 1/2 cup 1/2 cup N/A

- denotes ingredients that can be purchased locally in Texas during summer months.

Vegetable & Fruit

Portion Yield Portion Size HACCP Process 2 – Same Day Service

Calories

25 1 each

106 kcal

% Calories Total Fat 4.78g 40.62% Saturated Fat 0.70g 5.93% Trans Fat1 *0.00*g *0.00%* Cholesterol 0.00mg Sodium 216.94mg Carbohydrates 15.58g 58.77% Dietary Fiber 2.12g Sugars *M* Protein 2.74g 9.31% Vitamin A Vitamin A Vitamin C Calcium Iron Water2 Ash2

969.12 RE 8257.71 IU 23.86mg 56.15mg 1.54mg *199.77*g *2.02*g

Nutrients are based on a single portion (1 each) *M* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

TEXAS DEPARTMENT OF AGRICULTURE | FARM FRESH INITIATIVE | WWW.SQUAREMEALS.ORG

21


TOMATO BASIL SOUP Ingredients

Tomatoes, fresh, blanched, peeled and deseeded Butter with salt Olive oil Onions, raw, small dice Celery, raw, chopped Garlic powder Thyme, dried Basil, dried Oregano, leaves, dried Onion powder Water Tomato sauce, canned, no salt added Great Northern beans, canned, low sodium, drained (size #10 can) Sugar Salt Black pepper Parmesan, grated

8 pounds (if using canned, use 1– #10 can) 1/2 cup 1/4 cup 3 large 18 large stalks (11–12") 1/4 cup 2 tsp. 2 T. 2 tsp. 2 T. 3 quarts 105 ounces  1 1 T. 1 T. 1 T. 5 1/3 ounces

To Peel and Deseed Tomatoes

1. Score each with an X on the bottom. Bring a large pot of water to a boil and boil tomatoes for 20–25 seconds or until skin starts to blister and pull away. 2. Immediately plunge tomatoes in an ice bath. Skin should easily pull away from flesh once tomatoes are cooled. 3. Slice tomatoes in half from end to stem and remove inside seed capsule. 4. Run capsule through fine mesh strainer to remove seeds.

Directions

1. Dice peeled and deseeded tomatoes. 2. In a large stockpot over medium-low, heat butter and olive oil. 3. Add the diced onions and cook, stirring occasionally, for 5 minutes or until translucent, but not browned. 4. Add the celery and cook until vegetables are softened, about 10 minutes. 5. Stir in garlic powder, thyme, basil, oregano, and onion powder. Cook for another 3 minutes or until the spices are fragrant. 6. Add water and bring to a simmer over high heat. 7. Add the tomatoes with their juice and tomato sauce and return the soup to a simmer. Adjust heat as necessary to maintain a simmer, but not an aggressive boil. 8. Stir in beans and sugar and cook for 10 minutes. 9. Puree with an immersion blender or by placing batches in a food processor or blender. Return to stockpot. Stir in salt and pepper and return to a simmer. 10. Serve immediately in 1 portion cups topped with 1 teaspoon of grated parmesan. Or freeze for use at a later date.

22

TEXAS DEPARTMENT OF AGRICULTURE | FARM FRESH INITIATIVE | WWW.SQUAREMEALS.ORG


Freezing Directions

1. To cool and freeze, fill a large sink with ice water to create an ice bath and place stock pot in ice bath stirring regularly until thoroughly cooled. 2. Store in airtight containers with the production date clearly marked on the container. 3. An alternative option to cool quickly is to transfer the hot soup to shallow pans and place in walk-in cooler, stirring frequently until cooled. 4. If your operation has an ice wand, use this tool to speed up cooling process by placing the frozen wand directly in product and stirring until chilled. 5. Do not place hot stock pot in walk-in cooler to cool prior to following proper HACCP procedures. 6. Food should be chilled from 135°F to 70°F in the first two hours and from 70°F to 40°F in remaining 4 hours. Cooling from 135°F to 41°F should not take longer than 6 hours.

MISCELLANEOUS* Meat/Alt Grain Fruit Vegetable Milk

N/A N/A N/A 1/2 cup N/A

Meal credits per 1 cup serving as 3/8 cup red/ orange veggie and 1/8 cup beans/legumes or 1/2 ounce meat/meat alternate (but not both)

Recipe Group:

Vegetable

Portion Yield Portion Size HACCP Process 2 – Same Day Service

60 1 cup

Calories

98 kcal

Total Fat 3.51g Saturated Fat 1.67g Trans Fat1 *0.00*g Cholesterol 4.07mg Sodium 282.27mg Carbohydrates 13.28g Dietary Fiber 3.27g Sugars *0.74*g Protein 4.63g Vitamin A Vitamin C Calcium Iron Water2 Ash2

% Calories

32.10% 15.28% *0.00%*

54.01%

18.84% 652.36 IU 9.89mg 86.54mg 1.54mg *118.02*g 1.55g

-d  enotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (1 cup) *M* - d  enotes a nutrient that is either missing or incomplete for an individual ingredient *- d  enotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

TEXAS DEPARTMENT OF AGRICULTURE | FARM FRESH INITIATIVE | WWW.SQUAREMEALS.ORG

23


TOMATO CORN SALAD Ingredients

Recipe Group:

Corn, sweet Cherry tomatoes Olive oil Vinegar, cider or red wine Salt Black pepper, ground Basil, fresh, chopped, leaves only

2-1/4 pounds 2-1/2 pounds 1 cup 1/4 cup 1-1/2 tsp. 1 tsp. 1 cup

Directions

1. Remove kernels from corn cob. Defrost in cooler overnight if using frozen. 2. Cut each cherry tomato in half. 3. Whisk oil, vinegar, salt and pepper in a mixing bowl. 4. Add corn and cherry tomatoes to the mixing bowl. Fold all ingredients together lightly making sure not to crush tomatoes. 5. Sprinkle with fresh basil immediately before service. 6. Hold for cold service at 41°F or lower.

MEAL PATTERN COMPONENTS Meat/Alt Grain Fruit Vegetable Milk

24

N/A N/A N/A 1/2 cup N/A

- denotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (1/2 cup) *M* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data

Vegetable

Portion Yield Portion Size HACCP Process 2 – Same Day Service

Calories

25 1/2 cup

120 kcal

Total Fat 8.97g Saturated Fat 1.24g Trans Fat1 *0.00*g Cholesterol 0.00mg Sodium 149.46mg Carbohydrates 9.86g Dietary Fiber 0.91g Sugars *M* Protein 1.30g Vitamin A Vitamin A Vitamin C Calcium Iron Water2 Ash2

% Calories

67.40% 9.34% *0.00%*

32.91%

4.33% 75.76 RE 489.00 IU 10.58 mg 5.38mg 0.52mg *34.43*g *0.59*g

1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

TEXAS DEPARTMENT OF AGRICULTURE | FARM FRESH INITIATIVE | WWW.SQUAREMEALS.ORG


WATERMELON PIZZA Ingredients

Recipe Group:

 atermelon, raw W Kiwi fruit, peeled, sliced Strawberries, raw Apples, raw, with skin, shredded

1 inch slice 16 slices 1/2 cup sliced 2 T.

Directions

2. Place kiwi evenly on top of watermelon. 3. Place strawberries evenly on top of watermelon, layering evenly over kiwi. 4. Evenly sprinkle apple shreds on watermelon. 5. Cut 1” round into 8 slices and serve immediately.

Meat/Alt Grain Fruit Vegetable Milk

N/A N/A 1/2 cup N/A N/A

Portion Yield Portion Size HACCP Process 1 – No Cook

8 Slice

Calories

1. Wash outside peel of watermelon and slice into 1” slices.

MEAL PATTERN COMPONENTS

Fruit

- denotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (slice) *M* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

29 kcal

Total Fat 0.21g Saturated Fat 0.01g Trans Fat1 0.00g Cholesterol 0.00mg Sodium 1.16mg Carbohydrates 7.13g Dietary Fiber 1.06g Sugars *M* Protein 0.55g Vitamin A Vitamin C Calcium Iron Water2 Ash2

% Calories

6.36% 0.45% 0.00%

98.23%

7.64% 235.53 IU 29.63mg 11.89mg 0.20mg 63.79g 0.27g

TEXAS DEPARTMENT OF AGRICULTURE | FARM FRESH INITIATIVE | WWW.SQUAREMEALS.ORG

25


EntrĂŠes Bacon Ranch Flatbread............................................. 27 BBQ Chicken Flatbread Pizza................................... 28 Cobb Salad................................................................. 29 Chicken Pita Sandwiches........................................... 30 Margherita Flatbread Pizza...................................... 31 Southwestern Salad with Chicken............................ 32 Tomato Mozzarella Panini........................................ 33


BACON RANCH CHICKEN FLATBREAD Ingredients

Ranch dressing Applewood bacon Chicken strips, unseasoned Whole grain flatbread Romaine lettuce, shredded Tomatoes, diced

Entrée

Recipe Group:

50 servings 50 pieces 7 pounds plus 13 ounces 50 pieces 12-1/2 cup 3 pounds plus 5 ounces

Directions

1. Prepare Ranch Dressing according to recipe (page 11). This can be done up to 1 week in advance. 2. Preheat oven to 400°F. 3. Place bacon in a single layer on a lined sheet pan. Slices may touch, buy should not overlap. 50 slices will require 2 or 3 pans. Bake until browned, approximately 15 minutes. Watch carefully. 4. Let bacon cool on a clean sheet pan lined with paper towel to absorb excess grease. 5. Preheat oven to 350°F. 6. Place chicken strips into hotel pans and cook until an internal temperature of 165° is reached. 7. Assemble each flatbread with 1 ounce ranch dressing, 2-1/2 ounces chicken, 1 slice of bacon, 1/4 cup of romaine and 1/8 cup of diced tomatoes. 8. Sandwiches can be folded and held in the warmer until ready for service.

Portion Yield Portion Size HACCP Process 2 – Same Day Service

Calories

50 1 each

348 kcal

% Calories Total Fat 15.66g 40.55 % Saturated Fat 5.31 g 13.75% Trans Fat1 *0.01*g *0.01%* Cholesterol 61.19mg Sodium 812.13mg Carbohydrates 29.33g 33.76% Dietary Fiber 3.19g Sugars *3.30*g Protein 22.12g 25.45% Vitamin A Vitamin C Calcium Iron Water2 Ash2

*1283.55*IU *4.91*mg *45.89*mg *1.00*mg *52.16*g *0.55*g

MEAL PATTERN COMPONENTS Meat/Alt Grain Fruit Vegetable Milk

2 ounces 2 ounces N/A 1/8 cup red/orange and 1/4 cup dark green vegetable N/A

-d  enotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (1 each) *M* - d  enotes a nutrient that is either missing or incomplete for an individual ingredient *-d  enotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

TEXAS DEPARTMENT OF AGRICULTURE | FARM FRESH INITIATIVE | WWW.SQUAREMEALS.ORG

27


BBQ CHICKEN FLATBREAD PIZZA Ingredients

Recipe Group:

Chicken, frozen, cubed Corn, sweet, kernels cut off cob Flatbread, par cooked Barbecue sauce Reduced fat cheddar cheese, shredded Mozzarella cheese, shredded Black beans, canned, drained Red tomatoes, ripe, chopped Cilantro, fresh, chopped

4 ounces 1 cup 4 each 1/4 cup 2 ounces 2 ounces 1/2 cup 1/2 cup 1/4 ounce

Directions

1. Thaw frozen, cubed chicken under refrigeration overnight. 2. Thaw corn, if frozen, overnight until thawed. If whole, remove kernels from cob. 3. Preheat convection oven to 375°F or conventional oven to 425°F. 4 Spray sheet tray with pan release spray or line with parchment paper sheets. Lay flatbread on the trays and bake for 3–5 minutes until lightly crispy. 5. In a bowl, combine chicken and barbecue sauce. Toss to coat chicken with barbecue sauce. 6. In a separate bowl, combine cheddar and mozzarella cheese. 7. On each par-baked flatbread, place 1 ounce of barbecue chicken spread evenly, a #30 disher (1 ounce) of black beans, a #30 disher (1 ounce) of diced tomatoes, a #16 disher (2 ounce) of corn kernels, and a 2 ounce spoodle of the cheddarmozzarella cheese mixture.

Entrée

Portion Yield Portion Size HACCP Process 2 – Same Day Service

Calories

4 1 each

374 kcal

Total Fat 12.15g Saturated Fat 5.05g Trans Fat1 *0.00*g Cholesterol 42.75 mg Sodium 642.52mg Carbohydrates 44.04g Dietary Fiber 6.06g Sugars *M* Protein 23.86g Vitamin A Vitamin A Vitamin C Calcium Iron Water2 Ash2

% Calories

29.23% 12.14% 0.00%

47.08%

25.51% 61.04 RE 467.98 IU 7.26mg 246.11mg 1.37mg 46.77g 0.28g

8. Bake the flatbread pizzas in a 375°F convection oven or 425°F conventional oven for 3-5 minutes or until cheese is melted. 9. Top each pizza with 2 teaspoons of cilantro just before serving. 10. Flatbread pizzas can be held hot for service at 135°F.

MEAL PATTERN COMPONENTS Meat/Alt Grain Fruit Vegetable Milk

28

2 ounces 2 ounces N/A 1/2 cup N/A

- denotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (1 each) *M* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

TEXAS DEPARTMENT OF AGRICULTURE | FARM FRESH INITIATIVE | WWW.SQUAREMEALS.ORG


COBB SALAD Ingredients

Recipe Group:

Cooked chicken, frozen, cubed Applewood bacon Raw or hardboiled eggs, halved Flatbread, whole grain Romaine lettuce, chopped Cherry or grape tomatoes, halved Red onions, sliced Cheddar cheese, shredded Ranch Dressing

1 pound 30 strips 15 each 15 pieces 2 pounds 1-1/4 pounds 1 pound 1 pound 15 portions of 1 ounce

Directions

1. Preheat oven to 400°F. 2. Heat chicken in oven until an internal temperature of 165°F is reached. 3. On a lined sheet pan, place 30 strips of bacon. Cook bacon in 400°F oven until bacon is crispy, about 20 minutes. Do not burn bacon. Let bacon cool and then move to a paper towel-lined pan to absorb excess grease. 4. Hardboil eggs if starting with raw eggs. 5. Warm flatbread in the warmer and cut into 4 triangles. 6. To build each salad, place one cup of romaine in a clam-shell lidded container. Top with tomatoes, red onion, 2 tablespoons of bacon, 1 ounce of cheese, 1 ounce of chicken and 1 egg half. Add the ranch cups and flatbreads and close lid. Store in refrigerator until service.

MEAL PATTERN COMPONENTS Meat/Alt Grain Fruit Vegetable Milk

3 ounces 2 ounces N/A 1 cup N/A

Entrée

Portion Yield Portion Size HACCP Process 2 – Same Day Service

Calories

15 1 each

546 kcal

% Calories Total Fat 27.74g 45.74% Saturated Fat 9.96g 16.43% Trans Fat1 *0.01*g *0.02%* Cholesterol 251.80mg Sodium 1121.08mg Carbohydrates 36.74g 26.92% Dietary Fiber 4.88g Sugars *4.86*g Protein 35.72g 26.18% Vitamin A Vitamin C Calcium Iron Water2 Ash2

6063.75 IU 10.44mg 386.91mg 2.57mg *164.10*g *1.63*g

- denotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (1 each)* *M* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

To Boil Eggs

Put eggs in a pot and cover them with water. Place on medium-high heat and bring to a boil. After water begins to boil, start a timer for 5 minutes. When the time is up, turn off the heat, but leave the eggs in the hot water for an additional 15 minutes. After that time is up, cool eggs in an ice bath. Remove shells and halve eggs. Hold in the walkin cooler until needed.

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29


CHICKEN PITA SANDWICHES Ingredients

 ooked chicken, frozen, diced C Lemon juice, raw Olive oil Oregano leaves, dried Garlic powder Cumin, ground Red pepper flakes, crushed Salt, kosher Pita bread, 100% whole wheat Romaine lettuce, shredded Red tomatoes, chopped or sliced Cucumber-yogurt sauce

Recipe Group:

10 ounces 2 tsp. 1 T. 1 tsp. 1/4 tsp. 1/4 tsp. 1/4 tsp. 1/2 tsp. 5 each 2-1/2 cups 1-1/4 cups 10 fluid ounces (2 ounces per serving)

Directions

1. Thaw frozen diced cooked chicken under refrigeration overnight, or until thawed. 2. Make the dressing for the chicken: combine lemon juice, oil, oregano, garlic, cumin, red pepper flakes, and salt in a mixing bowl. Stir all ingredients and then add thawed diced chicken tossing to coat. 3. Fill each pita with 2 ounces of diced chicken salad. Refrigerate until ready to use. 4. Offer 1/2 cup lettuce and 1/4 cup sliced or diced tomatoes on the side with each sandwich.

EntrĂŠe

Portion Yield 5 Portion Size 1 each HACCP Process 3 – Complex Food Preparation

Calories

309 kcal

% Calories Total Fat 7.88g 22.97% Saturated Fat 1.82 g 5.30% Trans Fat1 *0.00*g *0.00%* Cholesterol 55.75mg Sodium 503.75mg Carbohydrates 32.70g 42.34% Dietary Fiber 5.29g Sugars *M* Protein 30.83g 39.92% Vitamin A Vitamin A Vitamin C Calcium Iron Water2 Ash2

92.12 RE 2453.24 IU *8.59*mg 83.87mg 2.79mg *79.73*g *0.46*g

5. Serve with Cucumber-Yogurt Sauce (page 9) on the side.

MEAL PATTERN COMPONENTS Meat/Alt Grain Fruit Vegetable Milk

30

2 ounces 1 ounce N/A 1/2 cup N/A

- denotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (1 each) *M* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

TEXAS DEPARTMENT OF AGRICULTURE | FARM FRESH INITIATIVE | WWW.SQUAREMEALS.ORG


MARGHERITA FLATBREAD PIZZA Ingredients

Recipe Group:

Whole grain flatbread, 2 ounce serving Olive oil Garlic powder Mozzarella cheese, shredded Heirloom or Roma tomatoes, chopped Oregano, fresh, chopped Black pepper, ground Basil, fresh, chiffonade

1 each 1/4 tsp. 1/8 tsp. 2 ounces 1/2 cup 1/4 tsp. Dash 2 T.

Directions

1. Preheat conventional oven to 400°F or convection oven to 350°F. 2. Place flatbreads on a sheet tray in one layer and brush lightly with oil. Sprinkle garlic powder evenly over each piece. 3. Evenly sprinkle 2 ounces of mozzarella, 1/2 cup diced tomatoes, 1/4 teaspoon oregano and a dash of black pepper on each flatbread. 4. Bake for 10–12 minutes until crust is lightly browned and crispy and the cheese is melted. 5. Sprinkle with fresh basil chiffonade immediately before service. 6. Hold for hot service at 135°F or higher.

MEAL PATTERN COMPONENTS Meat/Alt Grain Fruit Vegetable Milk

2 ounces 2 ounces N/A 1/2 cup N/A

- denotes ingredients that can be purchased locally in Texas during summer months.

Entrée

Portion Yield Portion Size HACCP Process 2 – Same Day Service

Calories

1 1 each

379 kcal

% Calories Total Fat 18.35g 43.60% Saturated Fat 9.19g 21.84% Trans Fat1 *0.00*g *0.00%* Cholesterol 30.0mg Sodium 624.74mg Carbohydrates 32.03g 33.83% Dietary Fiber 4.28g Sugars *M* Protein 19.94g 21.06% Vitamin A Vitamin A Vitamin C Calcium Iron Water2 Ash2

104.36 RE 1060.69 IU 12.84mg 416.8mg 0.43mg *86.75*g *0.51*g

Nutrients are based on one portion (1 each) *M* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

TEXAS DEPARTMENT OF AGRICULTURE | FARM FRESH INITIATIVE | WWW.SQUAREMEALS.ORG

31


SOUTHWESTERN SALAD WITH CHICKEN Ingredients

Recipe Group:

Southwestern Ranch Dressing Corn, sweet Bell peppers, sweet Cilantro, fresh Romaine lettuce Cooked chicken, diced, frozen Tortilla chips, whole grain Black beans, canned, low sodium, drained

4 cups 8 cups 8 cups 2 cups 1 pound plus 4 ounces 1 pound 2 pounds 4 cups

Directions

1. Make Ranch Dressing according to recipe (page 9). Place 2 ounces of dressing into portion cups with lid. Refrigerate until service. 2. Thaw corn overnight if using frozen or remove from cob if using fresh. 3. Chop bell peppers, cilantro, romaine lettuce and set aside. 4. Preheat oven to 350°F. Heat chicken to 165°F internal temperature, approximately 15 minutes. 5. Allow to cool, following proper HACCP process. 6. Build salads: place 2 ounces of tortilla chips in the bottom of a clear clamshell lid container. Top with 1/2 cup lettuce, 1/2 cup bell pepper, 1/4 cup black beans, 1/2 cup corn, 1 ounce chicken and 2 tablespoons of cilantro. 7. Place 2 ounce dressing cups into each salad.

Entrée

Portion Yield Portion Size HACCP Process 2 – Same Day Service

Calories

16 1 each

571 kcal

% Calories Total Fat 23.64g 37.27% Saturated Fat 7.94g 12.51% Trans Fat1 *0.02*g *0.04%* Cholesterol 33.84mg Sodium 931.51mg Carbohydrates 71.37g 50.01% Dietary Fiber 29.02g Sugars *6.35*g Protein 21.45g 15.03% Vitamin A Vitamin C Calcium Iron Water2 Ash2

5856.14 IU 102.13mg 219.39mg 3.61mg *170.57*g *1.99*g

8. Hold for service at 41°F or lower.

MEAL PATTERN COMPONENTS Meat/Alt Grain Fruit Vegetable Milk

32

2 ounces 2 ounces N/A 1-1/4 cup N/A

- denotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (1 each) *M* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

TEXAS DEPARTMENT OF AGRICULTURE | FARM FRESH INITIATIVE | WWW.SQUAREMEALS.ORG


TOMATO MOZZARELLA PANINI Ingredients

Whole grain flatbread, 2 ounce serving Butter-mist spray, garlic flavored Mozzarella cheese, shredded Tomatoes, red, ripe, raw, chopped or sliced Basil, fresh, leaves only, chopped Oregano leaves, dried Black pepper

Recipe Group:

2 each 1/4 tsp. 4 ounces 1/2 cup 2 T. 1/4 tsp. Dash

Directions

1. Preheat conventional oven to 450°F or convection oven to 375°F. 2. Spray sheet tray with butter mist spray. Place flatbread on tray. 3. Sprinkle 2 ounces of cheese evenly over each flatbread. 4. Top each flatbread with 1/4 cup sliced tomatoes, 1 tablespoon basil, 1/4 teaspoon oregano and dash of black pepper. 5. Top each flatbread with another flatbread, cut side down. Spray the top with butter-mist spray. 6. Place an empty sheet tray on top of each tray of sandwiches and press down firmly and evenly. 7. Leave the extra sheet tray on top for baking and bake until sandwiches are crispy and cheese has melted, approximately 7–10 minutes. 8. Remove from oven and slice in half on the diagonal. Serving size is one half of a sandwich. Serve hot. 9. Hold for hot service at 135°F or higher.

Entrée

Portion Yield Portion Size HACCP Process 2 – Same Day Service

Calories

2 1 each

359 kcal

% Calories Total Fat 17.12g 42.90% Saturated Fat 9.04g 22.60% Trans Fat1 *0.00*g *0.00%* Cholesterol 30.0mg Sodium 622.39mg Carbohydrates 29.93g 33.33% Dietary Fiber 3.65g Sugars *M* Protein 19.50g 21.71% Vitamin A Vitamin A Vitamin C Calcium Iron Water2 Ash2

79.00 RE 723.54 IU 6.70 mg 411.38 mg 0.27mg *44.99*g *0.28*g

MEAL PATTERN COMPONENTS Meat/Alt Grain Fruit Vegetable Milk

2 ounces 2 ounces N/A 1/4 cup N/A

-d  enotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (1 each) *M* - d  enotes a nutrient that is either missing or incomplete for an individual ingredient *-d  enotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

TEXAS DEPARTMENT OF AGRICULTURE | FARM FRESH INITIATIVE | WWW.SQUAREMEALS.ORG

33


Miscellaneous All-Purpose Seasoning............................................... 35 Pickle Chips with Fresh Garlic................................... 36


ALL-PURPOSE SEASONING Ingredients

Recipe Group:

Black pepper Onion powder Table salt Garlic powder

1/2 cup 1/2 cup 1/4 cup 1/4 cup

Directions

2. Store in an airtight container. Recommended uses: season poultry and seasonal vegetables before roasting.

MEAL PATTERN COMPONENTS Meat/Alt Grain Fruit Vegetable Milk

N/A N/A N/A N/A N/A

Portion Yield Portion Size HACCP Process 1 – No Cook

Calories

1. Mix all ingredients together.

- denotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (1T.) *M* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

Miscellaneous 24 1 T.

19 kcal

Total Fat 0.11g Saturated Fat 0.04g Trans Fat1 *0.00*g Cholesterol 0.00mg Sodium 1182.07mg Carbohydrates 4.55g Dietary Fiber 1.09g Sugars 0.17* g Protein 0.76g Vitamin A Vitamin C Calcium Iron Water2 Ash2

TEXAS DEPARTMENT OF AGRICULTURE | FARM FRESH INITIATIVE | WWW.SQUAREMEALS.ORG

% Calories

5.21% 1.91% *0.00%*

94.17%

15.67% 12.58 IU 0.58mg 21.41mg 0.42mg 0.53g 3.29g

35


PICKLE CHIPS WITH FRESH GARLIC Ingredients

Recipe Group:

Cucumbers, raw, sliced in thin rounds Vinegar, distilled Water, municipal Sugar Salt, table Pepper, black Garlic, raw

4 pounds plus 13 ounces 6 cups 6 cups 1 cup 1 T. 1 T. 4 clove

Directions

1. Place washed and sliced cucumbers in a container large enough to hold them plus their “pickling brine.” 2. Place all other ingredients in a large pot and bring to a boil. Boil until salt and sugar are dissolved. This is your “pickling brine.” 3. Pour brine over cucumbers, cover and place in refrigerator for 2–3 days or until desired flavor is achieved. Note: the longer the pickles rest in the brine the stronger the flavor will be, however, the cucumbers may begin to lose their integrity if left to sit for too long. This recipe will also work for cucumbers cut into spears or sliced into various thicknesses as long as all of the cucumbers for that batch are in uniform sizes.

MEAL PATTERN COMPONENTS Meat/Alt Grain Fruit Vegetable Milk

36

N/A N/A N/A 1/4 cup N/A

- denotes ingredients that can be purchased locally in Texas during summer months. Nutrients are based on one portion (1/4 cup)

Miscellaneous

Portion Yield Portion Size HACCP Process 1 – No Cook

Calories Total Fat 0.05 g Saturated Fat 0.02g Trans Fat1 *0.00*g Cholesterol 0.00mg Sodium 143.89mg Carbohydrates 5.80g Dietary Fiber 0.26g Sugars *0.01*g Protein 0.31g Vitamin A Vitamin C Calcium Iron Water2 Ash2

*M* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data 1 - trans fat value is provided for informational purposes only, not for monitoring purposes 2 - denotes optional nutrient values

TEXAS DEPARTMENT OF AGRICULTURE | FARM FRESH INITIATIVE | WWW.SQUAREMEALS.ORG

50 1/4 cup

28 kcal % Calories

1.72% 0.59% *0.00%*

82.67%

4.47% 46.62 IU 1.30mg 10.74mg 0.15mg 97.44g *0.57*g


For more ways to incorporate Farm Fresh activities and the Farm Fresh Initiative into child nutrition programs, please visit

www.SquareMeals.org/TexasFarmFresh

TEXAS DEPARTMENT OF AGRICULTURE

COMMISSIONER SID MILLER

Fraud Hotline: 1-866-5-FRAUD-4 or 1-866-537-2834 P.O. Box 12847 | Austin, TX 78711 | Toll Free: (877) TEX-MEAL | For the hearing impaired: (800) 735-2989 (TTY) This product was funded by USDA. This institution is an equal opportunity provider.

www.SquareMeals.org

38

Cooking for the Seasons: Summer  

Recipes that feature ingredients grown and harvested during the summer months in Texas.

Cooking for the Seasons: Summer  

Recipes that feature ingredients grown and harvested during the summer months in Texas.