Creative Recipes Using USDA Foods

Transcription

1 Creative Recipes Using USDA Foods Wednesday July 11, 2018

2 Speaker Slide Malissa Marsden, SNS Consultant Child Nutrition Support Services Supporting two Agricultural Marketing Boards as clients: American Egg Board and the Mushroom Council

3 Please respect each other Mute phone One meeting Share questions as we go

4 Our Session Description Maximizing USDA Foods requires ongoing planning and forecasting, as well as recipe and menu development. This session offers speed scratch techniques and great recipes using USDA Foods to leverage today s trendy menu concepts.

5 Dietary Guidelines For Americans According to the 2015 DGA, an important strategy for meeting nutrition goals is to change the composition of center-of-the plate entrées. Learn how to increase consumption of fruits and vegetables by using their flavors, textures and colors to enhance entrées while meeting the meal patterns no stealth nutrition needed just creativity and imagination.

6 Remodel Entrée s American s traditional meat centered entrée Many cultures traditional entrées Small amounts of meat Mixed in vegetables, fruits and whole grains Stir Fries, Rice Bowls, Noodle Bowls

7 Updated nutritional targets Gluten and Allergens Gluten added unnecessarily Nut Free District Nutritional Impact Reduce sodium Reduce fat Increase whole grains Local products Nashville SD TN Fish Entrée

8 Recipes Combine Vision + Math + Science + Art = Recipe

9 Food Buying Guide Starting point Establishes base quantity for ingredients Portions based on raw product used Portions based on finished product created If lacking in FBG In house established yield

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11 USDA Foods USDA Foods Product Information Sheets Updating all Average info Use most current version from web

12 USDA Food

13 Commercial Ingredients CN Label Meal Component Credits USDA approved Product Formulation Statement (PFS) Provided by manufacturer Not approved by USDA

14 Standardized Recipe: Pre-prep Prep Cook Hold Serve Knox County SD, TN Plating Garnishing Schematics for bars/lines

15 Meal components In = Outcome By Number of oz. eq. Meat/Meat Alternate Grain 0.25 oz. increments By Volume Vegetable Fruit 1/8 cup and up Walker Valley HS, Bradley TN

16 How it is consumed? Spork Hand Held Finger Fun

17 Test DeKalb County TN Taste Testing Hummus Sandwich Does it fit in the bun? Does the wrap hold all ingredients? Do the flavors blend? Salad Does the bed hold the toppings? Are the toppings bite size? Do the flavors blend? Hold: duplicate real times Taste Tests

18 Acceptance = Consumption Consistency All Students All Meal Times Appearance Spice level Size of portion

19 Combine Flavors and Colors Fresh DoD with Frozen and Shelf Stable options Further processed USDA Foods with Direct Delivery Meigs County HS, Decatur TN

20 A Rainbow of Concepts Sweet Potato Hash With jalapeños, onion and peppers Oven Roasted Butternut squash with a Thai chili Sauce glaze Baby carrots with cinnamon yogurt Oven roasted mix of squash, carrots and sweet potatoes See Veggies on Fire from San Diego

21 No love here Perfectly Cooked Every Time

22 Sauces, Gravy s & Glazes Breakfast Burrito Green Chili Sauce Greeley-Evans School District 6, CO Chef Regis Rosemary Chicken Provo ISD, UT Teriyaki Glazed Blended Meatballs

23 Garnishing Part of the recipe Taters & Beans Garnished Hot Lake City Middle School Anderson County SD TN

24 Branding & Marketing MPS, Minneapolis MN Your Brand Your Mascot Agricultural Marketing Boards State Agencies Fellow Districts

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26 USDA New Recipes Peppy Pasta Salad USDA Foods Culinary Demo Wrap it Up served with Peppy Pasta Salad

27 USDA Foods: Canned, Fresh & Frozen Sweet Heat Salsa Corn & Bean Salsa Texas Caviar Cowboy Salsa Savory Refried Beans

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31 6-5 # and 12-2 # frozen Great as an ingredient Tater Tot Bake Garland ISD Minneapolis Public Schools French Toast Bake and Savory Strata or Bread Pudding Quiche Loudoun County SD

32 Sheet Pan Omelets Ham & Cheese Sheet Pan Omelet Charleston SC Testing Tex Mex Sheet Pan Omelet Garland ISD Testing Ham & Cheese Sheet Pan Omelet Garland ISD Testing

33 Texas Toast Egg Sandwich Garland ISD Pancake & Egg Taco Jackson County Central SD Jackson MN Egg & Bacon Biscuit Whitesboro ISD, TX

34 USDA IQF Diced Mushrooms and USDA IQF Fajita Blend Peppers and Onions Using Mother Nature s Flavors

35 Fruits & Vegetables into entrees Blend for consumption Blend for flavor Blend for moisture and holding

36 Thaw crumbles Add frozen vegetables Easily ¼ cup additional vegetable per serving

37 Juan J May 7, 2018 What do you get when you blend together IQF commodity mushrooms, Tri potatoes, breakfast meat, cheese and salsa verde? Pure deliciousness! I just received my sample of IQF mushrooms and I'm loving it.thanks Cool product at SUS

38 Breakfast Burrito Building Breakfast Burrito Veggies Roasted for the burrito

39 San Diego IQF Mushrooms Oven Roasted Mushrooms Marketing Roasted Vegetables ready to serve

40 DoD Fresh Mushrooms Mushroom Risotto Garland ISD New Characters Prepping Fresh Mushrooms

41 Greeley-Evans School District 6, CO Recipes attached in the app Flavor Station Recipes Burger Spice Recipe Mac & Cheese Bar Recipe American Grille Global Bar Thanks to the team for sharing with us

42 The Vision Can you see today s kindergarteners As healthy eaters in 2024? As open minded eaters? As savvy consumers? As being a change agent in their families? As being a change agent in society? We do!

43 AFFILIATION OR FINANCIAL DISCLOSURE Malissa Marsden, SNS Child Nutrition Support Services Consultant supporting two agricultural marketing boards: American Egg Board & Mushroom