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 441 Results
Recipe No. Recipe Name Food Category Hot?
PF010 ZUCCHINI BOATS Vegetarian Yes
YG004 YOGURT CHIA COMPOSITE Breakfast recipes No
FS107 WILD RICE ORANGE SALAD PK Grains No
FS062 WILD RICE ORANGE SALAD Grains No
YG009 WHEY GOOD WHITE PIZZA K-8 Pizza Yes
YG010 WHEY GOOD WHITE PIZZA 9-12 Pizza Yes
SA121 WHEAT BERRY SALAD 1 QT BULK Grains No
SA906 WHEAT BERRY SALAD Grains No
YG001 VERY BERRY YOGURT PIZZA Breakfast recipes No
YG006 VEGILICIOUS PASTA SALAD Grains No
YG011 VEGGIE WRAP Vegetarian No
HK2263 Veggie Hoagie Sandwich recipes No
PF008 VEGGIE AND CHEESE FLATBREAD Vegetarian Yes
LW005 VEGETABLE LO MEIN Vegetarian Yes
HK2246 Vegetable Lo Mein Grains Yes
PF007 VEGETABLE LASAGNA K-8 Vegetarian Yes
PF014 VEGETABLE LASAGNA 9-12 Vegetarian Yes
FS060 VEGETABLE ALFREDO PASTA PK-8 Vegetarian Yes
FS061 VEGETABLE ALFREDO PASTA 9-12 Vegetarian Yes
HK2254 Vegan Torta Sandwich recipes Yes
FR002 VEGAN RANCH DRESSING Dressings, gravies, marinades, sauces No
HK2279 Umami Burger Vegetarian Yes
MP089 TURKEY SEC Turkey Yes
MP050 TURKEY ROAST METHOD Turkey Yes
SI102 TURKEY GRAVY Dressings, gravies, marinades, sauces Yes

The Lunch Box Recipes and Menus Webinar

Train on recipe writing in the scratch-cooking environment, creating menu cycles, and navigating The Lunch Box recipe database

SHARE WITH US

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.

Please send us an email: 
info@chefannfoundation.org

INCREASE STUDENT PARTICIPATION

Learn more about Marketing Your Program to increase participation in your district!

Register to Download The Lunch Box Tools

Please help us keep The Lunch Box tools and resources free for all users by registering here! It will help us demonstrate to our supporters how this site is used in school food work.