Vegetables

Stir Fry, Teriyaki Tofu

Recipe Source: Boulder Valley School District
Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
ElementaryN/AElementary8 TbspElementary50
SecondaryN/ASecondary1 CSecondary25
Recipe Total Yield
Volume2 gal, 2 qt
Weight11.74 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary.5
Secondary.5
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IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Sauce, Teriyaki Glaze1 pt, 4 Tbsp1.4 lb1 pt, 4 Tbsp
WATER8 Tbsp4 oz8 Tbsp
Vegetable Oil10 Tbsp3.5 oz10 Tbsp
Sesame Oil4 Tbsp2 oz4 Tbsp
Ginger, FreshMinced finely5 oz4 oz8 Tbsp
Tofu, FirmDrained, sliced into 1/2 inch cubes6.25 lb6.25 lb
Carrot, Wholeshredded1.8 lb1.5 lb2 qt
Peas, Frozen1.5 lb1.5 lb1 qt
Cabbage, GreenSliced1.82 lb1.5 lb3 qt, 1 pt
Pepper, RedSliced1.9 lb1.5 lb2 qt
Onion, YellowSmall diced1.8 lb1.5 lb1 qt
Garlic, PeeledMinced0.5 oz0.5 oz2 Tbsp

Method

  1. Coat tofu in two tablespoons of vegetable oil per 6.25 pounds of tofu and bake at 350F degrees until golden brown.
  2. Cool and refrigerate tofu according to HACCP SOP.
  3. Heat the remaining vegetable oil. Saute garlic, onion, and ginger until onion is translucent.
  4. Add teriyaki glaze, water, and sesame oil. Stir well until thoroughly combined. Remove from heat and cool according to HACCP SOP.
  5. Combine all remaining ingredients with tofu and onion mixture, portion into pans and store chilled according to HACCP SOP.
  6. On day of service, reheat in a 350F degree oven according to HACCP SOP and serve hot.

Serving Guidelines

Type of Pans Needed:2" Hotel Pan
Number of Pans Needed:1
Elementary Portions Per Pan:50
Secondary Portions Per Pan:25
Elementary Cost per Serving:$0.43
Secondary Cost per Serving:$0.86

Vegetarian Chili

Recipe Source: Boulder Valley School District
Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary6 ozElementary12 TbspElementaryN/A
Secondary8.2 ozSecondary1 CSecondaryN/A
Recipe Total Yield
Volume1 gal, 8 Tbsp
Weight8.7 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary1.75
Secondary2
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IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Vegetable Oil1.5 oz4 Tbsp
Onion, YellowDiced9 oz1 pt
Garlic, Peeledfine dice, Robot coupe1 oz2 Tbsp
Beans, Kidney Canned12 oz1 pt
Beans, Pinto Canned 12.5 oz1 pt
Carrot, Frozen (Monarch)shredded11 oz1 C
Tomatoes, Diced Canned 6.41 lb3 qt
Pepper, Diced Chile (El Pasado)12.75 oz1 C
Jalapeno Pepper Cannedsliced1.33 oz4 Tbsp
Corn, Frozen11.5 oz1 pt
Tomato Paste2.28 oz4 Tbsp
Spice, Ancho Chili Powder (Monarch)0.25 oz2.25 tsp
Cumin, Ground0.1 oz1 Tbsp
Oregano, Dried0.1 oz1 Tbsp
Salt, Kosher0.25 oz1.5 tsp
Black Pepper, Ground0.3 oz1 Tbsp
WATER1 lb1 pt
Cheese, Cheddar Shreddedadded at service 1 oz per portion1.06 lb

Method

  1. Heat oil in tilt skillet over medium heat.
  2. Saute onions until translucent.
  3. Add garlic and saute.
  4. Add cumin, Chili Powder and Pepper - saute.
  5. Add tomato paste and cook until slightly browned - taking care not to burn.
  6. Deglaze with water.
  7. Add all remaining ingredients except oregano and salt.
  8. Reduce heat and simmer for an hour.
  9. Add oregano and salt, combine and cook to incorporate flavors.
  10. Remove from heat serve hot or cool per HACCP SOPs and then place in 200 pans.

Serving Guidelines

Type of Pans Needed:2.5" Hotel Pan
Number of Pans Needed:1
Weight Per Pan:8.7 lb
Volume Per Pan:1 gal, 8 Tbsp
Elementary Portions Per Pan:22
Secondary Portions Per Pan:17
Elementary Serving Utensil:6 oz Spoodle
Secondary Serving Utensil:8 oz Spoodle

Salad Bar

Recipe Source: Chef Ann

This "recipe" is simply an introduction to implementing salad bars. Please take the information from it that you find helpful and create your salad bar in a way that best fits your District or School's needs. We intentionally did not run a nutrient analysis on this "recipe" because salad bar contents and what people take from them to build a meal or side varies vastly. We DID include plenty of fresh vegetables, meat alternates, fresh fruit and whole grains.

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary12.9 ozElementary1 qtElementary30
Secondary12.9 ozSecondary1 qtSecondary30
Recipe Total Yield
Volume8 gal
Weight33.6 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary111
Secondary111
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IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Garlic, Fresh3 lb3 lb2 gal
Carrot, Wholeshredded1.56 lb1.25 lb2 qt
Pepper, Redsliced1.5 lb1.25 lb2 qt
Celerysliced, across grain2.56 lb1.75 lb2 qt
Onion, Greenpeeled, sliced2.3 BUNCH (3.5 OZ)1.75 lb2 qt
Potatoes, Yukon Gold half moon slices2.13 lb2 lb2 qt
Tomato, Cherry1.56 lb1.56 lb2 qt
Corn, Frozen2.25 lb2.25 lb2 qt
Beans, Kidney Canned3.19 lb2.25 lb2 qt
Chicken, Diced Cooked 2.44 lb2.44 lb2 qt
Peach 20 lb5.5 lb5.5 lb15
Potatoes, Roasted2.56 lb2 qt
Salad, Tofu and Brown Rice7.5 lb3 qt, 1.5 pt
Dressing, Honey Mustard1 C, 14 Tbsp

Method

  1. Please see our salad bar procedures and grids for information on how to set up and run your salad bar.
  2. http://www.thelunchbox.org/resources/salad-bar
  3. The Getting Started With Salad Bars recipe includes every component available on the salad bar. The recipe yield is for 30 large, big-kid-sized salads that include 1 grain, 2+ ounce meat/meat alternate equivalents, 1/2 cup fruit serving, and approximate

Serving Guidelines

Elementary Serving Utensil:spoons and tongs as needed
Secondary Serving Utensil:spoons and tongs as needed

Potatoes, Roasted

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary3.3 ozElementary12 TbspElementaryN/A
Secondary3.3 ozSecondary12 TbspSecondaryN/A
Recipe Total Yield
Volume3 gal, 1 pt
Weight13.75 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary000.75
Secondary000.75
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IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Potatoes, Yukon Gold 1 inch wedge20 lb20 lb3 gal, 3 qt
Vegetable Oil1 C1 C
Salt, Kosher1.5 oz1.5 oz3 Tbsp
Black Pepper, Ground2 oz2 oz2 tsp

Method

  1. Scrub then cut potatoes into 1 inch wedges, storing in water until ready to use to prevent discoloration.
  2. Drain potatoes well. In a large bowl toss with remaining ingredients.
  3. Arrange on parchment lined sheet pans in a single layer.
  4. Roast in a 400 degree oven until browned and cooked through, approximately 25 minutes.
  5. Rotate the pans once halfway through cooking.
  6. Transfer potatoes to 2-inch hotel pans and hold hot for service or cool according to HACCP SOP.
  7. Reheat, covered in a 350F oven to an internal temperature of 165 degrees.

Serving Guidelines

Type of Pans Needed:2" Hotel Pan
Number of Pans Needed:2.1
Weight Per Pan:6.63 lb
Items Per Pan:32
Elementary Portions Per Pan:31
Secondary Portions Per Pan:31
Elementary Serving Utensil:6 oz spoodle
Secondary Serving Utensil:6 oz spoodle
Elementary Cost per Serving:$0.14
Secondary Cost per Serving:$0.14

Corn and Summer Squash

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary4 ozElementary12 TbspElementaryN/A
Secondary4 ozSecondary12 TbspSecondaryN/A
Recipe Total Yield
Volume5 gal, 2 qt
Weight35 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary000.75
Secondary000.75
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IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Corn, Frozen14 lb14 lb3 gal
Vegetable Oil1 C8 oz1 C
Onion, Yellowsmall diced6 lb5.38 lb3 qt
Zucchinismall diced21.32 lb20 lb5 gal, 2 qt
Garlic, Freshminced4.54 oz4 oz1 C
Salt, Kosher1.5 oz1.5 oz3 Tbsp
Basil, Freshchopped8.93 oz5 oz1 qt

Method

  1. Thaw frozen corn on sheet pans overnight under refrigeration. Drain well in a colander.
  2. Heat oil in a pan or tilt skillet over medium high heat.
  3. Add garlic and salt and cook briefly taking care not to over cook the zucchini.
  4. If cooking for same day service, add corn and cook through.
  5. Add basil and mix well.
  6. Portion into 2 inch hotel pans and hold hot for service according to HACCP SOP.
  7. If cooking for following day service, cool the zucchini on sheet pans until below 40 degrees.
  8. Combine cold zucchini, corn and basil.
  9. Portion into 2 inch hotel pans.
  10. Refrigerate until ready to serve.
  11. Reheat, covered in a 350 degree oven until internal temperature reaches 165.

Serving Guidelines

Type of Pans Needed:2" Hotel Pan
Number of Pans Needed:4.3
Elementary Portions Per Pan:27
Secondary Portions Per Pan:27
Elementary Serving Utensil:6 oz. Spoodle
Secondary Serving Utensil:6 oz. Spoodle
Elementary Cost per Serving:$0.57
Secondary Cost per Serving:$0.57

Cauliflower, Steamed

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary3.2 ozElementary12 TbspElementaryN/A
Secondary3.2 ozSecondary12 TbspSecondaryN/A
Recipe Total Yield
Volume3 gal, 2 qt
Weight15 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary000.75
Secondary000.75
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IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Cauliflower, Freshcut into florets25 lb15 lb4 gal, 2 qt

Method

  1. Divide cauliflower into 2-inch perforated full hotel pans.
  2. If a steamer is available, cook until tender, if not:
  3. Place pans into 4-inch full hotel pans containing an inch of water, cover.
  4. Bring water to a boil and steam cauliflower until tender (8-10 minutes).
  5. Transfer into 2-inch hotel pans and hold hot for service or cool according to HACCP SOP.
  6. Reheat, covered, in a 350 oven until internal temperature reaches 165 degrees.

Serving Guidelines

Type of Pans Needed:2" Hotel Pan
Number of Pans Needed:2
Elementary Portions Per Pan:37
Secondary Portions Per Pan:37
Elementary Serving Utensil:6 oz. Spoodle
Secondary Serving Utensil:6 oz. Spoodle
Elementary Cost per Serving:$0.42
Secondary Cost per Serving:$0.42

Cauliflower, Roasted

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary3.13 ozElementary12 TbspElementaryN/A
Secondary3.13 ozSecondary12 TbspSecondaryN/A
Recipe Total Yield
Volume2 gal, 3 qt
Weight11.5 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary000.75
Secondary000.75
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IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Cauliflower, Fresh25 lb15 lb4 gal, 2 qt
Vegetable Oil8 Tbsp8 Tbsp
Salt, Kosher1.5 oz1.5 oz2 Tbsp
Black Pepper, Ground0.25 oz0.25 oz1 tsp

Method

  1. In an appropriate sized container, toss the cauliflower with the oil, salt and pepper. Do this in batches if needed.
  2. Spread out in a single layer on parchment lined sheetpans (5 lb per pan which = about 1 gal+ 2 qt).
  3. Roast at 350 until browned and tender - about 20 minutes.
  4. Transfer into 2-inch hotel pans and hold hot for service or cool according to HACCP SOP.
  5. Reheat, in a 350 oven until internal temperature reaches 165 degrees.

Serving Guidelines

Type of Pans Needed:2" Hotel Pan
Number of Pans Needed:1.9
Elementary Portions Per Pan:31
Secondary Portions Per Pan:31
Elementary Serving Utensil:6 oz. Spoodle
Secondary Serving Utensil:6 oz. Spoodle
Elementary Cost per Serving:$0.54
Secondary Cost per Serving:$0.54

Potatoes, Mashed Red

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary6 ozElementary12 TbspElementaryN/A
Secondary6 ozSecondary12 TbspSecondaryN/A
Recipe Total Yield
Volume3 gal, 1 C
Weight25 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary000.75
Secondary000.75
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IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Potatoes, Redunpeeled20 lb20 lb3 gal, 2 qt
Butter, Unsalted1 lb1 lb1 qt
Milk, 1 %1 qt, 1 pt1 qt, 1 pt
Salt, Kosher1.75 oz1.75 oz3 Tbsp
Black Pepper, Ground0.25 oz0.25 oz1 tsp

Method

  1. Wash the potatoes well, using a vegetable brush to remove all dirt. The potatoes will not be peeled so it is important that they are clean.
  2. Cut potatoes in equal size cubes (2 inches) and store in water (refrigerate if overnight) until ready to use to prevent discoloration.
  3. Cooking methods:
  4. Boiling method - Start with cold water. Add potatoes, bring to a boil.
  5. Reduce heat to a low boil and cook until tender but not falling apart. Drain well.
  6. Steaming method - Drain, then steam the potatoes for 35-40 minutes until tender but not falling apart.
  7. While potatoes are cooking, heat the milk with the butter, salt and pepper, taking care not to boil.
  8. Note - if using salted butter, cut back on salt.
  9. Place the potatoes in the bowl of a hobart mixer, in batches as needed.
  10. Using the paddle attachment, mix the potatoes on low speed until they are "mashed". Always check speed before starting.
  11. With machine off, add the liquid in batches, mix well on low then medium speed after each addition of liquid for proper consistency.
  12. Transfer potatoes to 2-inch hotel pans and hold hot for service or cool according to HACCP SOP.
  13. On day of service, reheat, covered to an internal temperature of 165 degrees.

Serving Guidelines

Type of Pans Needed:2" Hotel Pan
Number of Pans Needed:2
Weight Per Pan:12.5 lb
Items Per Pan:32
Elementary Portions Per Pan:33
Secondary Portions Per Pan:33
Elementary Serving Utensil:# 5 level disher
Secondary Serving Utensil:# 5 level disher
Elementary Cost per Serving:$0.20
Secondary Cost per Serving:$0.20

Carrots, Roasted

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary3 ozElementary12 TbspElementary6
Secondary3 ozSecondary12 TbspSecondary6
Recipe Total Yield
Volume6 gal, 1 qt
Weight25 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary000.75
Secondary000.75
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IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Carrot, Whole53 lb50 lb11 gal
Vegetable Oil1 C7.6 oz1 C
Salt, Kosher2.5 oz2.5 oz4 Tbsp
Black Pepper, Ground0.5 oz0.5 oz2 Tbsp

Method

  1. Wash carrots well, using a vegetable brush, trim ends as needed.
  2. Taste the carrot peel. If it is bitter, the carrots should be peeled. If not, peeling is not necessary.
  3. Note - this recipe calls for unpeeled carrots
  4. If carrots are very large, cut them in as-needed lengthwise before slicing.
  5. Cut the carrots diagonally into 1/2" thick slices using the slicer blade on a food processor.
  6. In an appropriate sized container, toss the carrots with the oil, salt and pepper. Do this in batches if needed.
  7. Spread the carrots out on parchment lined full sheet pans in one layer.
  8. Roast the carrots at 350 degrees until tender and browned (about 30 minutes).
  9. Pans may need to be rotated in the oven and carrots may need to be stirred to prevent burning.
  10. Transfer into 2-inch hotel pans and hold hot for service or cool according to HACCP SOP.
  11. Reheat, covered, in a 350 oven until internal temperature reaches 165 degrees.

Serving Guidelines

Type of Pans Needed:2" Hotel Pan
Number of Pans Needed:4
Elementary Portions Per Pan:33
Secondary Portions Per Pan:33
Elementary Serving Utensil:6 oz. Spoodle
Secondary Serving Utensil:6 oz. Spoodle
Elementary Cost per Serving:$0.18
Secondary Cost per Serving:$0.18

Beans, Cuban Black

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary4.3 ozElementary8 TbspElementaryN/A
Secondary4.3 ozSecondary8 TbspSecondaryN/A
Recipe Total Yield
Volume2 gal, 3 qt
Weight24 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary200.5
Secondary200.5
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IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Onion, Yellowpeeled, medium dice4.5 lb4 lb3 qt
Garlic, Freshchopped2.4 oz2 oz8 Tbsp
Pepper, Greenseeded, medium dice4.88 lb4 lb3 qt, 1 pt
Salt, Kosher5 oz5 oz8 Tbsp
Black Pepper, Ground1.5 oz1.5 oz2 Tbsp
Beans, Black Canneddrained10.5 lb6.5 lb2 gal, 1 pt
WATER2 qt, 1 pt
Vegetable Oil1 C1 C
Oregano, Dried0.25 oz0.25 oz1 Tbsp, 1 tsp
Cumin, Ground0.4 oz0.4 oz1 Tbsp, 1 tsp
Bay Leaf0.03 oz3
Vinegar, Sherry1 Tbsp6 Tbsp, 0.24 tsp

Method

  1. In a large skillet, heat the oil over medium high heat.
  2. Saute the onion, garlic and peppers until they begin to soften.
  3. Season with salt and pepper.
  4. In a deep container, puree 1/3 of the beans with the water using an immersion blender.
  5. Add that mixture to the cooked vegetables along with the remaining beans.
  6. Add oregano, cumin and bay leaf and mix well.
  7. Simmer on low for an additional hour, stirring occasionally.
  8. Add the vinegar and mix well to combine.
  9. Hold hot for service according to HACCP SOP or cool in hotel pans according to HACCP SOP.
  10. Reheat, covered, in a 350 degree oven to an internal temperature of 165 degrees.

Serving Guidelines

Type of Pans Needed:2" Hotel Pan
Number of Pans Needed:1.7
Weight Per Pan:14 lb
Items Per Pan:50
Elementary Portions Per Pan:52
Secondary Portions Per Pan:52
Elementary Serving Utensil:4 oz spoodle
Secondary Serving Utensil:4 oz spoodle
Elementary Cost per Serving:$0.20
Secondary Cost per Serving:$0.20
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