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Lemon Garlic Spinach

RECIPE DETAILS

Item ID: FS033

Serving Description: 1/2 Cup (2.5oz.)

Food Category: Vegetable recipes

HACCP Process Category: SameDay

RECIPE DETAILS

Item ID: FS033

Serving Description: 1/2 Cup (2.5oz.)

Food Category: Vegetable recipes

HACCP Process Category: SameDay

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Recipe Source: Boulder Valley School District Food Services

1. Wash spinach and let it drain in perforated pan
2. Mince the garlic

Preparation

1. Heat olive oil in tilt skillet, add garlic and cook a few seconds.
2. Add the spinach, lemon juice, and seasonings.
3. Turn off heat and mix together until fully combined.
4. If sending out or preparing ahead: Portion into hotel pans (5 lbs per pan. 1 pan = 32 servings)
5. Serve immediately if cooking and serving same day.

Serving

To reheat: Bake in oven at 325 degrees for about 20 minutes.

Serving = 1/2 Cup (2.5oz)


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0.25 Meat/Meat Alternative: 0 Calories: 60.54
Dark Green: 0.25 Milk: 0 Sat. Fat: 9.78%
Red Orange: 0 Grains: 0 Sodium: 490.57
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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