Recipes

How to Use

  • Each recipe is analyzed for the USDA meal components; that information can be found on the “Food Groups/Meal Patterns” tab.
  • From each recipe page, you can scale the recipe, save as a pdf or Excel file, and view and save the nutrient analysis. To scale the recipe, change the “Standard Yield” number and click the “Scale” button. To return to the default standard batch size, click the “Reset” button.
  • The recipes default to their tested batch sizes. We recommend scaling batch sizes to be compatible with your equipment and operational model.
  • Ingredients reflected in the recipes are commonly found USDA Foods or are products available commercially. Items that are unique to a specific manufacturer will be identified in the ingredient description. 
  • Note that many recipes reference subrecipes as an ingredient. The user must search for the subrecipe and scale according to the amount specified once the main recipe has been scaled.
  • Ingredient yield factors, where applicable, can be found at the top of the Recipe Instructions tab in “Pre-Preparation Instruction” fields.
  • Since seasonings are particularly affected by increased scaling, we suggest taste testing as you increase quantities.
  • We recommend that any recipe selected for use in your district be tested in your kitchens prior to adding to your menu to ensure that the methods and yields are compatible when prepared with your equipment.
1 - 25 of 438 Results
Recipe No. Recipe Name Food Category Hot?
SI663 SIDE RADISH SLAW Vegetable recipes No
SA520 RADISHES Vegetable recipes No
WF005 DRESSING, LOWFAT CREAMY Dressings, gravies, marinades, sauces No
SI111 SIDE PICO DE GALLO Dressings, gravies, marinades, sauces No
SA503 CUCUMBER 1/4 PAN Vegetable recipes No
SA410 HUMMUS 1 QT BULK Legumes and Legume Products No
B-01 MASTER MIX Grains No
SA900 LENTIL SALAD Legumes and Legume Products No
WF006 DRESSING, ORANGE AVOCADO Dressings, gravies, marinades, sauces No
WF001 DRESSING, SIMPLE BALSAMIC HERB Dressings, gravies, marinades, sauces No
FS007 BLACK BEAN AND CORN SALAD Vegetable recipes No
DR001 DRESSING BALSAMIC Dressings, gravies, marinades, sauces No
DR004 DRESSING CAESAR Dressings, gravies, marinades, sauces No
DR005 DRESSING HONEY MSTRD Dressings, gravies, marinades, sauces No
DR006 DRESSING GRN GODDESS Dressings, gravies, marinades, sauces No
WF004 DRESSING, SWEET DIJON Dressings, gravies, marinades, sauces No
SA504 GREEN PEPPERS 1/4 PAN Vegetable recipes No
SA506 RED PEPPERS 1/4 PAN Vegetable recipes No
YG003 PINEAPPLE CHIA PUDDING Breakfast recipes No
YG005 MAPLE PEACH MUFFIN Breakfast recipes No
FS001 ASIAN BEEF SAUCE Soups, sauces and gravies No
WF003 DRESSING, CREAMY SESAME Dressings, gravies, marinades, sauces No
YG001 VERY BERRY YOGURT PIZZA Breakfast recipes No
SD051 SAUCE POBLANO CREAM Dressings, gravies, marinades, sauces No
FS023 SAUCE BERRY Soups, sauces and gravies No

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We hope to hear from our users and look forward to adding your scratch recipes and successful menu cycles to The Lunch Box database so that we can share your expertise and expand our school food community.

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info@chefannfoundation.org

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