612 Great Recipes! Program Manager s Guide Schools K-12

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1 6 Great Recipes! Program Manager s Guide Schools K-

2 Success It s easy to offer the great nutritional benefits of seafood to students at your schools with Genuine Alaska Pollock. Just follow these THREE SIMPLE STEPS: with seafood. Source high quality sustainable seafood, like Alaska pollock.. Offer new Alaska pollock menu items that kids will love.. Create excitement in the cafeteria to encourage students to try the new seafood offerings. This manager s guide provides information on each of these topics, along with great new recipes and other resources to help you introduce more seafood in your schools. step choose the right seafood Success with seafood starts with sourcing the right product. Whether you are buying Alaska pollock as part of the USDA Food Program, or as a commercial item, there are a number of key specifications you should always consider to ensure you receive good quality fish that students will enjoy. YOnce-Frozen: Frozen seafood products are available once-frozen or twice-frozen, indicating the number of times the fish has been thawed and frozen before reaching your schools. Like any food product, the quality of the seafood deteriorates the more times it is frozen. Once-frozen Alaska pollock has a fresh, clean flavor that is not fishy. It also has excellent color and texture, making it a seafood product that Ystudents will enjoy again and again. Y Buy Alaska: Seafood is a global business and buying U.S. produced Alaska pollock makes a big difference in your program s success. Smart buyers know to ask for seafood caught and processed in Alaska and further processed in the United States for the best quality and traceability. Sustainable Seafood: The health of our oceans is important to parents and students. The U.S. Alaska pollock fishery is the largest sustainable fishery in the world. The stocks are abundant and well managed to ensure the fish will be around for generations to come. Y Genuine Alaska Pollock Sources: High quality once-frozen Alaska pollock products developed specifically for schools are available from a number of suppliers and can be sourced through distributors across the country. Oncefrozen Alaska pollock is also available as a USDA Food. For an up-to-date list of suppliers or other sourcing assistance, please contact the Alaska Seafood Marketing Institute or the Genuine Alaska Pollock Producers. You ll find the contact details on the back of this brochure.

3 step create seafood lunches kids will love The next step in a successful seafood program is to make the menus delicious and fun. Go beyond the traditional fish sandwich or fish sticks and capitalize on restaurant and ethnic trends that excite students and will have them asking for more! To get started, try the new recipes included in this guide. Breaded fish products are made from raw fish. Some breading is cooked slightly after it is applied to improve crispiness in the finished product, but the fish itself is still raw. All fish products should be fully cooked before serving. Don t overcook! The FDA recommends that seafood be cooked to F. Higher temperatures dry out the fish and make it less appealing. Tips for preparing Alaska Pollock Before serving a new seafood product, do a cook test. All ovens are different, so cooking times and oven temperatures might have to be adjusted to obtain the correct temperature and crispy breading. Before cooking unbreaded Alaska pollock portions, brush the fish with oil or a bit of sauce from the recipe to keep it moist during cooking. Alaska Pollock Banh Mi YIELD: serving = oz. meat/alt 0.6 cup vegetable, oz. eq grains Grades 9- Whole grain hoagie roll each Soy Mayo tablespoon.6 oz. unbreaded, once-frozen each Alaska pollock portion,cooked* Cucumbers, peeled, sliced thin slices Red onion, sliced tablespoon Cilantro, leaves and stems chopped teaspoon Jalapeño peppers, canned, drained tablespoon ( slices) Asian Slaw / cup. Start with a whole grain hoagie roll.. Spread with tablespoon of Soy Mayo.. Add a.6 oz. unbreaded, once-frozen. Top with slices peeled, thinly sliced cucumbers.. Add tablespoon sliced red onion. 6. Sprinkle with teaspoon cilantro. 7. And canned jalapeño slices. 8. Top with / cup Asian Slaw

4 Alaska Pollock Pescadilla YIELD: serving =. oz. meat/alt 0. cup vegetable,. oz. eq grains Grades K- 8" whole grain tortilla each Refried beans / cup oz. breaded, once-frozen each Alaska pollock sticks, cooked Black Bean & Corn Salsa tablespoons Mozzarella cheese, shredded tablespoon Cheddar cheese, shredded tablespoon. Start with a 8" whole grain tortilla.. Spread with / cup refried beans.. Arrange breaded Alaska pollock sticks in a spoke pattern. (break one stick in half).. Add tablespoons Black Bean & Corn Salsa.. Top with tablespoon EACH shredded mozzarella and cheddar cheese. 6. Fold tortilla in half and press down lightly to seal ingredients. 7. Convection bake at 0 F for 0- minutes or until tortilla is light brown and cheeses are melted. Alaska Pollock Fish & Dips YIELD: serving = oz. meat/alt.7 oz. eq grains Grades K-8 oz. breaded, once frozen each Alaska pollock nuggets or sticks, cooked Assorted sauces oz. total. Offer ( oz.) breaded, once-frozen Alaska pollock nuggets or sticks.. Serve with oz. of assorted sauces (see recipes on back page). Spicy Alaska Pollock Sandwich Grades 6- Whole wheat hamburger bun each Sriracha Yogurt tablespoon.6 oz. unbreaded, once-frozen each Alaska pollock portion, cooked* Spicy Pineapple Slaw / cup. Start with a whole wheat hamburger bun.. Spread with tablespoon Sriracha Yogurt.. Add a.6 oz. unbreaded, once-frozen. Top with / cup Spicy Pineapple Slaw. YIELD: serving = oz. meat/alt 0. cup vegetable, oz. eq grains

5 Alaska Pollock Naanwich YIELD: serving =. oz. meat/alt 0. cup vegetable, oz. eq grains Grades 6- Flatbread (such as Rich s 00), each 6"x6" Yogurt Curry Orange Sauce tablespoons.6 oz. unbreaded, once-frozen each Alaska pollock portion, cooked* Masala Slaw / cup. Start with a 6"x6" flatbread.. Spread with tablespoons Yogurt Curry Orange Sauce.. Add a.6 oz. unbreaded, once-frozen. Top with / cup Masala Slaw and roll up into a wrap. Alaska Pollock Tacos YIELD: serving =. oz. meat/alt 0. cup vegetable,. oz. eq grains Grades K-." White Table corn tortillas each oz. breaded, once-frozen each Alaska pollock nuggets, cooked Mexican Slaw tablespoons Salsa tablespoons. Start with corn tortillas.. Add ( oz.) Alaska pollock nuggets on top of corn tortillas.. Top with tablespoons Mexican Slaw.. And tablespoons Salsa. Alaska Pollock Parmigiano YIELD: serving = oz. meat/alt 0.6 cup vegetable,. oz. eq grains Grades K- Spaghetti & Marinara / cup oz. breaded, once-frozen each Alaska pollock sticks, cooked Roasted Italian Vegetables tablespoons Marinara sauce / cup Mozzarella cheese, shredded tablespoons. Start with / cup of Spaghetti & Marinara Sauce.. Add ( oz.) breaded, once-frozen Alaska pollock sticks.. Add tablespoons Roasted Italian Vegetables.. Top with / cup marinara sauce.. And tablespoons shredded mozzarella cheese.

6 Alaska Pollock Lettuce Wraps with Spice BBQ Sauce Grades 6- Iceberg lettuce cups leaf, outer + leaf, inner oz. breaded, once-frozen each Alaska pollock nuggets, cooked Spice BBQ Sauce tablespoons Green cabbage, shredded / cup Scallion, thinly sliced tablespoon Green pepper, /" dice tablespoon Chow mein noodles tablespoons. Place iceberg lettuce cups on plate.. Add ( oz.) breaded, once-frozen Alaska pollock nuggets.. Top pollock nuggets with tablespoons Spice BBQ Sauce.. Serve with / cup shredded cabbage, tablespoon thinly sliced scallion and tablespoon diced green pepper.. Garnish with tablespoons chow mein noodles. YIELD: serving = oz. meat/alt. cup vegetable,.7 oz. eq grains Baja Fish Salad with Alaska Pollock Grades 6- Tortilla chips 9- chips ( oz.) Salad mix -/8 oz. Spinach / oz. Cabbage, shredded / cup Carrots, shredded tablespoon Red peppers, diced /" tablespoon Green peppers, diced /" tablespoon Corn, IQF, thawed tablespoons Black beans, drained tablespoons oz. breaded, once-frozen each Alaska pollock sticks, cooked Chipotle Ranch Dressing fluid oz.. Start with a layer of 9- tortilla chips.. Add a combination of cups of salad mix and spinach.. Add / cup shredded cabbage and tablespoon shredded carrots.. Add tablespoon EACH diced red and green peppers.. Add tablespoons EACH thawed frozen corn and drained black beans. 6. Add ( oz.) breaded, once-frozen Alaska pollock sticks. 7. Serve with fluid oz. Chipotle Ranch Dressing. YIELD: serving = oz. meat/alt. cup vegetable,. oz. eq grains 7 6

7 Alaska Pollock Five-O YIELD: serving = oz. meat/alt 0. cup vegetable, oz. eq grains Grades 6- Whole wheat hamburger bun each Sweet Chili Sauce tablespoon.6 oz. unbreaded, once-frozen each Alaska pollock portion, cooked* Asian Slaw / cup. Start with a whole wheat hamburger bun.. Spread with tablespoon Sweet Chili Sauce.. Add a.6 oz. unbreaded, once-frozen. Top with / cup Asian Slaw. Zesty Orange Alaska Pollock Rice Bowl Grades 6- Brown Rice, cooked cup oz. breaded, once-frozen each Alaska pollock nuggets, cooked Pineapple Roasted Vegetables / cup Zesty Orange Sauce (Commercial) fluid oz.. Start with cup cooked brown rice.. Add ( oz.) breaded, once-frozen Alaska pollock nuggets.. Top with / cup Pineapple Roasted Vegetables.. Drizzle with fluid oz. Zesty Orange Sauce. YIELD: serving =. oz. meat/alt 0.7 cup vegetable, 0. cup fruit,. oz. eq grains Alaska Pollock Cajun Po Boy Grades 9- Whole grain hoagie roll each Cajun Mayo tablespoon.6 oz. unbreaded, once-frozen each Alaska pollock portion, cooked* Pickled Slaw / cup. Start with a whole grain hoagie roll.. Spread with tablespoon Cajun Mayo.. Add a.6 oz. unbreaded, once-frozen. Top with / cup Pickled Slaw. YIELD: serving = oz. meat/alt 0. cup vegetable, oz. eq grains

8 Recipes for Slaws & Vegetables Asian Slaw / cup cold water tablespoons sugar / cup rice vinegar / teaspoon red pepper flakes -/ cups shredded cabbage / cup shredded carrot cup matchstick green pepper CoMBIne water, sugar, rice vinegar and red pepper flakes and stir until sugar is dissolved. Add vegetables and toss to combine. Pickled Slaw tablespoons cider vinegar tablespoon sugar tablespoons pickle relish -/ cups shredded green cabbage / cup shredded carrot tablespoon chopped scallion CoMBIne cider vinegar and sugar and stir until sugar is dissolved. Add pickle relish and stir. Add vegetables and toss to combine. Mexican Slaw / cup lime juice / cup sugar quart + -/ cups shredded cabbage / cup chopped cilantro CoMBIne lime juice and sugar and stir until sugar is dissolved. Add vegetables and toss to combine. Spicy Pineapple Slaw / cup lime juice tablespoons sugar tablespoon Sriracha hot chili sauce / teaspoon ground ginger pound shredded cabbage / cup shredded carrot / cup pineapple tidbits / cup chopped cilantro teaspoon sesame seeds CoMBIne lime juice and sugar and stir until sugar is dissolved. Add Sriracha and ginger and stir. Add vegetables, pineapple and sesame seeds and toss to combine. Masala Slaw / cup lime juice / cup sugar / teaspoon ground ginger / teaspoon ground roasted cumin / teaspoon curry powder quart +. cups shredded green cabbage / cup shredded carrot tablespoons chopped cilantro tablespoons chopped mint tablespoon chopped canned jalapeño peppers CoMBIne lime juice and sugar and stir until sugar is dissolved. Add ginger, cumin and curry powder and stir. Add remaining ingredients and toss to combine. Roasted Italian Vegetables -/ cups zucchini, cut in /" slices / cup red peppers, cut in /" slices cup red onion, cut in /" slices tablespoons balsamic vinaigrette CoMBIne vegetables & balsamic vinaigrette and spread in an even layer on parchment lined sheet pans. Roast in a 00 F conventional oven for 6-0 minutes or until vegetables are tender and lightly caramelized. Stir vegetables, if needed, to promote even cooking. Pineapple Roasted Vegetables -/ cups yellow onion, cut in /" dice -/ cups green peppers, cut in /" dice cup pineapple tidbits tablespoon olive/canola oil blend CoMBIne vegetables, pineapple and oil and spread in an even layer on parchment-lined sheet pans. Roast in a 00 F conventional oven for 6-0 minutes or until vegetables are tender and lightly caramelized. Stir vegetables, if needed, to promote even cooking. Recipes for Salsas, Sauces & Dressings Salsa gallon + cups crushed tomatoes, no salt added quart + cup diced yellow onion -/ cup + tablespoons lime juice cup chopped canned jalapeño peppers, diced quart chopped cilantro / tablespoon ground cumin tablespoon kosher salt / tablespoon sugar Salsa Roja cups Salsa (see recipe above) tablespoons minced chipotle in adobo tablespoon ancho chili powder tablespoon cider vinegar Soy Mayo cup mayonnaise tablespoon low sodium soy sauce Cajun Mayo tablespoons + / teaspoon light mayonnaise teaspoons yellow mustard /8 teaspoon garlic powder /8 teaspoon Cajun seasoning Chipotle Ranch Dressing cups light ranch dressing tablespoons lime juice tablespoons chipotle pepper in adobo tablespoons chopped cilantro Black Bean & Corn Salsa -/ cups + tablespoons Salsa (see recipe above) cups corn kernels -/ cups black beans / cup green pepper, cut in /" dice / cup red pepper, cut in /" dice Yogurt Curry orange Sauce -/ cups plain yogurt / cup honey / cup orange juice teaspoon curry powder / teaspoon paprika / teaspoon kosher salt Sweet Chili Sauce -/ cups hot water -/ cups sugar tablespoon red pepper crushed teaspoon kosher salt -/ cups ketchup tablespoons pasteurized lime juice / cup + tablespoon Sriracha hot chili sauce CoMBIne water, sugar, salt, and red pepper flakes and boil for 0 minutes. Remove from heat and stir in ketchup, lime juice and Sriracha. Sriracha Yogurt / cup plain yogurt / cup Sriracha hot chili sauce Spice BBQ Sauce cup barbecue sauce tablespoon rice vinegar teaspoon Five Spice Chinese seasoning Spaghetti & Marinara (0#) can spaghetti sauce quart cold water pounds whole grain spaghetti (dry to ckd) quart + / cup diced canned tomatoes CoMBIne spaghetti sauce and water. Heat in a 0 F oven for minutes. Stir in noodles and cook an additional 0 minutes. Stir in tomatoes. step Get Them Excited About Seafood! Kids often need encouragement to try new foods and seafood is no exception. You can create excitement in your schools by sampling new menu items, using posters and other signage to announce new menu offerings, and showing videos about sustainable Alaska seafood. FoR MoRe InFoRMATIon: Alaska Seafood Marketing Institute Claudia Hogue Foodservice Director chogue@alaskaseafood.org Genuine Alaska Pollock Producers Pat Shanahan Program Director pat.shanahan@alaskapollock.org 0 ASMI #9-0

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