BEYOND
School Meals: Where Innovation Meets Nutrition to Nourish Children
“Lettuce” Learn, Grow, & Eat Local
THE CAFETERIA
Houston ISD’s Food and Agriculture Literacy Program Leads the Way
CONTENTS
Ann Marie Krautheim, M.A., R.D., L.D.
Lauren Couchois, R.D., L.D., S.N.S.
06
16 “Lettuce” Learn, Grow, & Eat Local
School Meals: Where Innovation Meets Nutrition to Nourish Children
FROM OUR PARTNERS
Helping school children thrive by living well-nourished and physically-active lives.
School gardens help provide fresh produce for school meals, and their true impact “roots” deeper.
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10 Something’s Missing from Your Nutrition Hub The Power of Peanuts 12 Community Engagement & Impact with The Institute of Child Nutrition
18 Recipe Spotlight: Fruit & Veggie-Forward School Breakfast Recipes with the International Fresh Produce Association
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25 CRAVE COMPETITION r Crave Competition is back! Submit your favorite ipes that utilize J.T.M. products for a chance to win scholarship to attend the ANC 2026 in Charlotte d to be featured in our 2025 Crave Collection okbook. Learn more and submit your recipes at www. cravecompetition.com.
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36 Houston ISD’s Food and Agriculture Literacy Program Leads the Way
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32 Podcast Spotlight Next Up Podcast: Celebrating Innovation in School Nutrition 34 Podcast Spotlight Indulge Podcast: William Dean & the Chocolate Behind the Hunger Games
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FROM THE EDITOR
Beyond the Cafeteria
For this month’s issue of Served Digizine, we are taking it “Beyond the Cafeteria”. School nutrition programs are SO much more than serving breakfast and lunch to students during the school day. These programs impact entire communities, they engage parents, and they address food insecurity. As you live through this month’s issue, prepare to be inspired by the school nutrition field which is not only feeding students delicious meals but is truly changing lives!
-Stefanie Giannini, EDITOR-IN-CHIEF
Stefanie Giannini, MA, SNS SERVED EDITOR-IN-CHIEF STEFANIE@IVATI.NET
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SCHOOL MEALS:
WHERE Nutrition Innovation MEETS
TO NOURISH CHILDREN
By Ann Marie Krautheim, M.A., R.D., L.D.
On any given day, one in five children in the United States faces food insecurity. They wake up hungry, struggle to concentrate in class, come home to empty refrigerators and cupboards, and go to bed uncertain about where their next meal will come from. This daily struggle deprives children of the energy and focus they need to grow, learn, and thrive – undermining their health, development, and future. Each day we delay is a missed chance to nourish young bodies and minds.
Schools: A Foundation for Youth Health and Wellbeing
Fortunately, schools play a vital role in ensuring children have access to nutritious meals. Across the country, 30 million students rely on school meals to meet much of their daily nutritional needs. For many, it’s the most consistent and reli- able source of food they have. Yet, only about half of eligible students participate in school breakfast programs – often due to issues like scheduling conflicts, logistical barriers, and social stigma. Alternative Models Increase Access to School Meals Whether Grab and Go, Breakfast in the Classroom, or Second Chance Breakfast, a variety of innovative solutions are avail - able to schools. Backed by the support of dedicated partners including our co-founders, America’s dairy farmers and the NFL, GENYOUth provides value to school nutrition programs by donating essential equipment and resources proven to in- crease access to school meals by up to 57 percent, while also creating opportunities for physical activity. Delivering critical nutrients like milk, fruits, vegetables, whole grains, and lean proteins, our equipment including mobile meal carts, milk coolers, and smoothie cart kits succeeds by meeting students where they are – whether in the hallway, classroom, or caf - eteria – and fueling them with the nourishment they need to thrive. Says Shannon Gleave, RDN, SNS, President of the School Nutrition Association: “Alternative school meal delivery models are critical in encouraging students to participate in school nutrition programs. And with research showing that school meals are the healthiest meals kids can eat, we know students who participate do better in school academically, socially, and emotionally.”
School Nutrition Professionals are Everyday Heroes! While GENYOUth may provide schools with meal delivery tools and resources, it is school nutrition professionals who are the real heroes in feeding children. These dedicated profession- als do far more than simply serve meals – they are nutritional guardians and indispensable partners in ensuring that millions of children receive the fuel they need to learn, grow, and thrive. We thank them for nourishing our chil - dren every day!
While we strive to reach a day where all stu- dents are food insecure, we must remember that behind every statistic is a child with dreams and aspirations. By working with purpose-driv - en partners and committed school profession- als, we see that 1 + 1 + 1 = far greater than 3 in fostering nutrition equity. We believe that every child deserves the opportunity to be nourished and fueled for success to achieve a brighter fu- ture. For more information on GENYOUth, visit genyouthnow.org.
Ann Marie Krautheim, M.A., R.D., L.D. | CEO, GENYOUth Ann Marie leads GENYOUth, a national nonprofit organization dedicated to ensuring schoolchildren thrive by living well- nourished and physically active lives. With extensive experience in nutrition and public health, she champions innovative solutions addressing health inequities and promoting equitable access to nutrition nationwide. Ann Marie’s unique expertise in science, agriculture, food systems, and wellness – along with her commitment to elevating the voices of students – establishes her as a trusted authority in youth health who frequently shares insights on youth wellness, public-private partnerships, and social impact. Ann Marie believes the only hunger a child should experience is the hunger to learn.
FLAVOR WITHOUT LIMITS: Discover What’s Cooking at J.T.M.
Step into the J.T.M. Flavor District Food Hall — your destination for inspiration, innovation, and unforgettable flavor! At Booth #1645 during ANC in San Antonio , we’re dishing out bold new speed- scratch recipes alongside the finalist creations from our 2025 Crave Contest. Come explore what’s possible when school menus meet crave-worthy creativity.
REGIONAL FAVES
Take your taste buds on a coast-to-coast culinary adventure with regionally inspired dishes from across the U.S.: • WEST COAST: No Roll Egg Roll Bowls & Birria Bowls • SOUTHWEST: Hot Honey Cornbread Bowls & Fiesta Hashbrown Bites • EAST COAST: Chopped Cheese Slider Bowls & Chana Masala
RETRO REMIX
CRAVE CONTEST TASTE & VOTE
Visit Booth #1645 to grab your copy of the 2025 Crave Collection , featuring standout recipes
Classic comfort meets modern flavor in these crave-worthy remixes: CREAMY BEEF TORTELLINI:
Made with our NEW Cravy Gravy and Premium Beef Crumbles; a fun twist on beef stroganoff MINESTRONE: Featuring our PlantBorn Taco Filling with a hearty blend of grains and veggies DECONSTRUCTED FRITO PIE: Your choice of chili, topped with cheese and Fritos MAC BOWLS & FLIGHTS: Creamy, customizable, and perfect for any age
from school districts nationwide. Taste this year’s Top 4 recipes , then cast your vote for the Grand Prize winner!
ONLINE VOTING OPENS: Monday, 7/7 at 8:00 a.m. CT VOTING CLOSES: Monday, 7/14 at 11:00 p.m. CT WINNER ANNOUNCED LIVE: Tuesday, 7/15 at 12:30 p.m. CT
LEARN MORE
To request samples, please contact your J.T.M. regional or broker representative.
www.jtmfoodgroup.com/k-12
800.626.2308 | jtmfoodgroup.com
Something’s Missing from Your Nutrition Hub THE POWER OF PEANUTS
BY TARRAH WESTERCAMP
D id you know that 98% of students in schools do not have a peanut allergy? 1 Yes, that’s right—most of the students in your entire school district do not experience a food allergy with peanuts. As school nu- trition professionals are planning menus and ways to incorporate the community into fun events, food aller- gies and meal accommodations are top of mind. You and your team can be fearless when serving peanuts (and any food allergy) in your school by following these simple tips: • Train school nutrition professionals on the Big 9 Food allergies and signs/symptoms • Train school nutrition professionals on cross-contact and how to set up kitchens for success (need a quick training video? Check here .) • Create a Standard Operating Procedure on how to prepare peanut recipes that include storing, prepar- ing, and serving practices • Create a process for all school nutrition profession- als (and potential subs) to easily follow • Communicate student allergies with school nutrition professionals • Provide awareness to families of all Big 9 Allergens served in your school district • Communicate with families and students about all allergens served on your menus Town’s County School District in Hiawassee, Georgia has seen the importance of food allergy awareness versus a total ban. Becky Mullins, Nutrition Manager and Supervisor, states “[a food allergy ban] is very dif- ficult to implement. We cannot control what comes into the cafeteria or school from outside the cafete- ria.” Meal participation has increased for the team of Town’s County by incorporating peanuts on the school menu. Allergen awareness helps students learn how to navigate this world with any allergy.
Now that you have a plan on how to properly accom- modate students with food allergies. Let’s consider the possibilities of diverse, affordable meal planning that impacts more than the cafeteria. The power of peanuts is coming out of the shell (see what we did there?). Make the school cafeteria (and beyond) a nutrition hub for students to learn about healthy habits, agriculture, and school meals! • Identify ways to incorporate special meal events throughout the school year (may we suggest Septem- ber’s National Peanut Day?). • Find nutrition education resources and videos here to post on your website, school newsletter, social media, and much more! • Consider working with student leadership groups, such as Future Farmers of America (FFA), or local farm - ers to extend the learning of Farm to School programs. • To help schools navigate food allergy concerns, bud- get-friendly school nutrition recipes, and resources to make every school cafeteria a nutrition hub, the National Peanut Board developed the Something’s Missing campaign to have these resources, and much more, right at your fingertips. • Do you need a checklist to get you started? Check out our program implementation checklist to help you start planning! To help schools navigate food allergy concerns, bud- get-friendly school nutrition recipes, and resources to make every school cafeteria a nutrition hub, the Na - tional Peanut Board developed the Something’s Miss- ing campaign to have these resources, and much more, right at your fingertips.
1 Gupta RS, Warren CM, Smith BM, Blumenstock JA, Jiang J, Davis MM, Nadeau KC. The Public Health Impact of Parent-Reported Childhood Food Allergies in the United States. Pediatrics. 2018 Dec;142(6):e20181235. doi: 10.1542/peds.2018-1235. Epub 2018 Nov 19. Erratum in: Pe - diatrics. 2019 Mar;143(3): PMID: 30455345; PMCID: PMC6317772.
Tarrah Westercamp | National Peanut Board Tarrah Westercamp is a registered dietitian with a deep love for school nutrition, she wants to help your school nutrition programs be the nutrition hub for your students and community. For over ten years, she has worked with school districts to increase meal participation, incorporate nutrition education, and invigorate the student experience. NationalPeanutBoard.org
From PB&Js to crunchy snacks, peanuts are a nutritious, versatile, and affordable ingredient that kids love. Excluding peanuts isn’t the answer. Research shows allergen management is a safer, more effective solution, and is the recommended approach by experts and organizations like the Centers for Disease Control and American Academy of Allergy, Asthma, and Immunology. Now peanuts can safely fill that empty spot on your menu.
HERE Learn more
BEYO COMMU ENGAGEMENT & IM S chool nutrition programs do far more than provide meals to students—they address food insecurity, support outreach initiatives, and nutritious food throughout the year. • Other efforts include mobile food pantries or weekend backpack programs, which provide students with nutritious food to take home. These initiatives ensure that children can have meals when they are not in school.
A food-secure environment supports well- nourished children, increasing their chances of success in school and their ability to contribute positively to society. PROMOTING FAMILY ENGAGEMENT Family engagement in school nutrition connects healthy eating at school and home. Families’ involvement in their children’s nutrition and education fosters a sense of shared responsibility. There are a variety of ways to engage families: • Schools host nutrition education nights or cooking classes to help families make healthier choices. Meal-planning tips, recipes, and budgeting advice enable families to actively support their children’s well-being. • Schools collect feedback through surveys or parent advisory groups to better tailor their offerings, demonstrating that they value families’ input. • Schools showcase exciting events during the school day. Newsletters and social media posts keep families updated on events like student taste tests, focus groups, and innovative activities in the cafeteria and classrooms. School nutrition programs do more than serve meals—they are vital to the well-being of students, families, and the community. Through outreach initiatives, they extend resources beyond the school, addressing food insecurity to ensure children and families have access to nutritious meals. By engaging families, these programs help sustain necessary services together. School nutrition programs create a lasting impact both in the classroom and beyond the cafeteria.
engage families. These programs create positive impacts that reach beyond the school cafeteria. COMMUNITY OUTREACH INITIATIVES Schools often engage in outreach initiatives, including partnerships with local food banks, libraries, local farms, and community organizations: • Farm to school partnerships directly bring seasonal and locally grown ingredients to students’ plates, benefiting students and local economies. • Schools also partner with hospitals, health departments, cooperative extensions, and registered dietitians to offer cooking demonstrations, nutrition workshops, and wellness events that promote healthy eating habits. Building partnerships amplifies the reach and impact of school programs, creating a network of support that benefits the entire community. ADDRESSING FOOD INSECURITY School nutrition programs are essential in addressing food insecurity. Research shows that child nutrition programs enhance diet quality and academic performance, particularly for children in low-income and food-insecure households. Participation in these programs is linked to higher fruit and vegetable intake, promoting better overall health: • Schools often provide breakfast, lunch, and afterschool or summer meal programs in areas with high food insecurity so children can access
OND THE CAFETERIA UNITY MPACT
SUCCESS-BOOSTING RESOURCES
Looking for valuable tools to enhance your school nutrition program? The Institute of Child Nutrition (ICN) offers free resources and training to support your efforts. Explore these key resources focused on student, family, and community engagement: • Utilizing the Cafeteria as a Classroom is a training program that equips school nutrition professionals with tools to strengthen their programs, including strategies for marketing healthy menu options and engaging with the community and parents. • The Shaking it Up! web page offers community outreach worksheets and online courses to engage students and the community. • The School Nutrition STAR webinar series showcases school districts using innovative strategies and best practices in school nutrition, along with allied organizations that provide free resources to support nutrition programs. • Connect: The Cafeteria to the Classroom is a nutrition education curriculum used to teach K–5 students.
For more information, refer to the ICN’s website or contact our helpdesk by email at helpdesk@theicn.org or by phone at 800-321-3054.
ICN Website
Molle Polzin | Education and Training Specialist, Institute of Child Nutrition Molle Polzin is a Registered Dietitian with over 20 years of experience in community nutrition, public health, and Training Coordination. Molle is an Education and Training Specialist with the Institute of Child Nutrition (ICN), where she develops nutrition resources and training for child nutrition programs. Molle is passionate about helping early childhood professionals create fun learning experiences while serving healthy and safe meals to the children in their care.
K-12 SCHOOL Foodservice Forum July 30 – Aug 2, 2025 Monterey, CA
The IFPA Foodservice Conference brings together individuals from all segments of the produce foodservice supply chain. This includes grower-shipper- processors, foodservice distributors, procurement and supply chain contacts from national and regional restaurant chains, corporate chefs, college and university operators, K-12 school nutrition directors and more!
Each year, the International Fresh Produce Association (IFPA) organizes a K-12 School Foodservice Forum that invites school nutrition leaders to connect with the produce industry to create opportunities for ideation, collaboration, and discussions on expanding produce variety in school meal and snack programs. We understand that schools are large-volume foodservice buyers that serve tens-of-thousands of meals to schoolchil- dren every day, and often the “largest restaurant in town”. IFPA values the opportunity to learn from school nutrition operators, showcasing to our members that K-12 schools are valued partners and serious business professionals. Additionally, we know much has changed in recent years, with schools looking for more fresh-forward options that mim- ic what students see at restaurants. IFPA wants to be your partner, supporting your ability to offer a variety of produce choices to your students and helping to shape children’s comfort-level (and taste preferences) for years to come. By including K-12 menu planners at the Foodservice Conference, we hope to guide our industry’s understanding of how school foodservice operators make menu decisions, procure produce, while also introducing you to a variety of fresh produce choices and foodservice pack sizes that exist in the industry. It’s also our hope that you leave the conference inspired, more knowledgeable about fresh produce, and excited to be ambassadors for fresh produce when you return to your kitchens. K-12 Schools are an important part of the foodservice ecosystem!
SCHEDULE OVERVIEW
Wednesday, July 30th Arrival, Welcome Reception Thursday, July 31st Field Tours, Conference Sessions, Networking Events Friday, August 1st Ideation Breakfast, Produce Expo, Culinary Demo and Curated Discussions Saturday, August 2nd Departure
Program Attendees IFPA hosts school nutrition leaders from across the country, including administrators from leading school foodservice programs, major city school districts, and state agencies. In 2024, IFPA had 100+ K-12 school menu planners registered to attend the conference, with about half receiving scholarship support for travel expenses. Addi- tionally, there were attendees from 21 states, with many from California, given the event’s location. All K-12 attendees must be senior leaders within their departments, and may include Foodservice Directors, school chefs, menu planners or other administrators that have responsibility for produce purchasing and/or menu development.
Program Activities: K-12 School Forum
• Participate in the conference’s networking and ideation sessions, focused on increasing the use of fresh produce in foodservice. • Attend the produce Foodservice Expo to explore new and unique fresh and fresh-cut produce for foodservice applications. • Tour several nearby produce growing fields and learn about fresh-cut produce processing. • Experience 3-days in “heart” of produce industry’s production region, while getting to focus exclusively on new and innovative ways to incorporate fresh produce on their menu. • Network with school foodservice peers to share best practices for sourcing, serving, and promoting fresh produce to children at school. Fruit/Veggie Immersion This is the only program of its kind that enables K-12 school nutrition leaders to connect 1-on-1 with leading produce grower-shippers, explore new produce products, and spend time with school nutrition peers to discuss best practices and overcoming challenges with sourcing, serving, and promoting fresh produce in schools. More Information Andrew Marshall Wholesaler-Distributor Relations and External Partnerships International Fresh Produce Association (IFPA) amarshall@freshproduce.com
ATTENDEES FROM PRIOR YEARS • Albuquerque Public Schools • Cincinnati Public Schools • Cobb County Public Schools (GA) • Des Moines Public Schools • Houston Independent School District • Las Vegas - Clark County Public Schools • Minneapolis Public Schools • Oklahoma City Public Schools • Portland Public Schools (OR) • Sacramento City Unified School District • Seattle Public Schools • And more!
More about IFPA at freshproduce.com
Learn, Grow, & Eat Local
By Lauren Couchois, RD, LD, SNS
Across the country, school gardens are transforming education—reaching far beyond the cafeteria and into the classroom, the community, and the local economy. While school gardens help provide fresh produce for school meals, their true impact “roots” deeper.
The Outdoor Classroom School gardens are powerful outdoor classrooms. Students can explore biology through plant life cycles, apply math skills to measure rows or simply count the number of flowers on a tomato plant. I love incorporating English lessons into the garden and have students sharpen literacy skills by journaling about growth, researching the origins of foods, or by writing poetry in the garden. These real-world connections help lessons stick. Instead of just reading about science or nutrition, students see it, touch it, and taste it in action. I have seen firsthand how effective gardens can be when having students try foods for the first time! Students become active participants in their food choices. Growing vegetables, is like magic! It sparks a willingness to try new foods. In one school garden program, I had first grade students, not only interested in bok choy, but eagerly wanting to taste bok choy for the first time simply because they had grown it themselves! That sense of
ownership turns unfamiliar foods into exciting discoveries and gives kids the confidence to try new things. Nothing could be better than getting a kid excited about vegetables! A Child’s Emotional Wellness Beyond academics, gardens promote confidence and emotional growth. Students take responsibility for nurturing plants, collaborate with peers, and learn patience and problem-solving. Gardens also deepen students’ connection to nature and sustainability. In my experience, kids are usually often frightened by the bugs and other inhabitants of the garden. I love using this time to teach them about how gentle those insects and animals really are. It definitely helps when I get the kids to name the bugs in the garden. Undoubtedly, every time their favorite becomes the garden spider who is inevitably named “Charlotte”. We discuss how beneficial the animals and bugs are to the garden, and therefore beneficial to us as they help make
our food. Usually, by the time we are done with our visits in the garden, the students are saying things like, “Bye Charlotte! Eat the pests for us!” Local Procurement School gardens pair naturally with local food procurement. When schools source food locally, it does more than enhance meals with fresher, healthier, more flavorful ingredients. It supports the regional economy, keeps food dollars circulating within the community. This helps develop relationships between schools, farmers, and often generational families in the community. This connection helps students see the full story of their food. There have been several times that students have absolutely no idea where their food come from. A salad made with lettuce from a school garden and tomatoes from a nearby farm, becomes a lesson in geography, economics, and sustainability all at once. Bonus, the kids are absolutely more willing to try those foods too! For farmers, supplying schools creates stable, reliable markets. I have seen local procurement programs save generational farmers from having to sell their family owned farm. In turn, schools can establish program that align with their educational goals. For example, highlighting harvest months or exploring local crops. Local procurement also helps schools reduce their carbon footprint, as food travels shorter distances to reach the cafeteria tray- wink, wink for all my earth loving friends out there! Community Relationships School gardens and local procurement help students understand a stronger sense of community. Parents, teachers, school board members, farmers, and local organizations often come together to assist with garden projects or
farm-to-school events. These are often a great opportunity for food nutrition programs to help educate the public about the wonderful work being done in school nutrition. I don’t know about you, but I will always take an opportunity to shout out the amazing work we all do every single day! Some school gardens are able to go above and beyond the cafeteria and will have an excess of produce that is donated to local shelters or food pantries. This is a fantastic opportunity for students to have a tangible way to engage and learn about issues like food justice/injustice and service. There is an amazing program in Lee County Schools, FL that was started by a math teacher as a math project for his students. In their first two years of the garden, they donated hundreds of pounds of fresh produce to the local food bank. Amazing work! School Gardens for the Win When combined, school gardens and local food procurement do far more than add fresh ingredients to school lunches. They help students develop a deeper understanding of the food system, build skills that extend beyond the classroom, and strengthen bonds with the community. The next time you pass a school garden or read about a school serving locally grown apples or bok choy, remember: it’s not just about what’s for lunch. It is about so much more! It’s about cultivating curiosity, nourishing communities, and “planting the seeds” for a more connected and resilient future.
Lauren Couchois, RD, LD, SNS | Lead Dietitian, School Food Rocks I have been in school nutrition for almost 14 years! I am a registered dietitian, earning my bachelor’s degree at Western Carolina University and completing my dietetic internship through Indiana University and Perdue University’ joint program. I am extremely passionate about improving school nutrition through positive dining experiences for students as well as through nutrition education and school gardens.
SPOTLIGHT
RECIPE
Fruit & Veggie-Forward School Breakfast Recipes WITH MINIMAL ADDED-SUGAR
SHAKSHUKA
Ingredients 50 Servings
• 3 ¼ lb Onions, diced • 8 lb Tomatoes, Roma • 3 lb Red bell peppers, diced • ½ c Oil, vegetable • ¼ c Garlic, granulated • ¼ c Cumin, ground
• ¼ c Paprika • 2 tsp Salt, kosher • 4 oz Tomato paste • 50 each Eggs, fresh, large, whole • 12 oz Feta cheese
Directions 1. In a 4-inch-deep steam table pan, place diced onions, diced tomatoes, and diced peppers. 2. Toss with oil and seasonings. 3. Cover and place in 400 °F oven for 25 to 35 minutes. 4. Remove from oven and add the tomato paste. Stir to combine. 5. Place back in oven, uncovered for 15 minutes. 6. Remove from oven. Note: this step can be made the previous day and cooled properly. 7. Arrange individual baking dishes (8-ounce disposable) on a sheet pan. 8. Add #8 scoop (1/2 c) of vegetable mixture to each individual baking dish. 9. Crack eggs in a liquid measuring cup just before cooking. 10. Pour one egg into each baking dish on top of vegetable mixture. 11. Top each egg with one tbsp of feta cheese. 12. Bake for 15 minutes or until eggs are cooked (internal temperature reaches 160 °F.) 13. Serve immediately.
The International Fresh Produce Association (IFPA), through their non-profit Foundation for Fresh Produce, has released 10 fruit-and-vegetable- forward breakfast recipes for K-12 school nutrition programs. The recipes include on-trend, kid-friendly foods, and align with USDA guidance to limit added- sugar in school breakfast offerings.
View nutrition information and download full recipe book here!
MAKING AN IMPACT WHERE IT MATTERS MOST
Unpaid meal debt affects students, families, and school staff. That’s why Zee Zees created Grab the Tab—to help schools reduce balances and provide nutritious snacks to students in need. It’s our way of giving back and fueling brighter futures. 2025 RECAP COMING SOON AT ZZGRABTHETAB.COM
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Fun Ways to Serve Rice EASY, NUTRITIOUS, AND DELICIOUS
Summer is here! We’re already thinking ahead to next year’s menu. Is your team utilizing rice? Rice is a versatile and nutritious ingredient that can be transformed into a variety of fun and delicious meals for your eaters. It’s filling and can be filled with fiber.
dollop of hummus. • Veggie Bowl: For a vegetarian option, combine rice with roasted sweet potatoes, favorite beans or tofu, diced avocados and pico de gallo. Roll Up Easy Burritos Burritos are a fun and easy way to incorporate rice into a handheld meal that students will love. Here are some ideas: • Spanish Rice Burrito: Use Spanish rice as the base and add black beans, shredded cheese, and a touch of salsa. Wrap it all up in a soft tortilla for a tasty and convenient meal • Chicken and Rice Burrito: Combine rice with grilled chicken, lettuce, tomatoes, and a drizzle of ranch dressing. • Breakfast Burrito: For a breakfast option, use rice along with scrambled eggs, bacon, and a sprinkle of cheese. This hearty burrito will keep kids energized throughout the morning Soup Rice can also be used to add texture and nutrition to soups. Try these ideas: • Chicken and Rice Soup: Combine cooked rice with chicken broth, shredded chicken, carrots, and celery. This comforting soup is perfect for chilly days and is packed with nutrients • Vegetable Rice Soup: Use rice as the base and add a variety of vegetables such as tomatoes, zucchini, and corn. • Tomato Rice Soup: For a simple yet flavorful option, combine rice with tomato soup and a touch of basil. This soup is easy to make and loved by kids
Whether it’s used as a base for protein bowls, rolled into burritos, or stirred in soups, rice offers endless possibilities to create meals that are both healthy and enjoyable. The best part? Between great technology now found in rice cookers to fully-cooked options stocked at your distributor, there are easy ways to incorporate it into your menu. Plus, it can be naturally friendly to a variety of different diet restrictions! Rice is more than just a staple food; it has a fascinating history and fun facts. • Rice is grown on every continent except Antarctica • There are over 120,000 varieties of rice, including fragrant basmati, sticky Japanese rice, and even a variety called Black Venus • White rice can last for decades if kept cool, dry, and sealed! • In Japan and Thailand, rice is considered sacred and is a must-have at weddings and ceremonies • Rice can be a good source of fiber, especially brown rice. • About half of the world population eats rice as a staple food Try Protein Bowls Protein bowls are a fantastic way to combine rice with a variety of proteins and vegetables, making them a balanced and nutritious meal. Here are a few ideas that touch on different cuisines: • Chicken Curry Rice Bowl: Start with a base of cooked rice and top it with tender chicken curry and steamed vegetables. • Shwarma Bowl: Use rice as the foundation and add grilled protein, chopped cucumbers, tomatoes, and a
Annelise McAuliffe Soares | Ready Foods Annelise is the Director of Marketing & Brand Stewardship at Ready Foods in Denver, Colorado. Graduate of the Culinary Institute of America, Annelise has spent her career making sure food sounds appetizing on paper, looks good in pictures and tastes amazing when you order it. Her day-to-day consists of working at Ready Foods to connect food service operators with ready-to-use kitchen solutions that are delicious, not difficult. Her favorite hot lunch in elementary school was always nacho day.
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CAST YOUR VOTE FOR YOUR FAVORITE RECIPE FROM THE 2025 RECIPE TRENDGUIDE AND
THE WINNER WILL BE PRESENTED WITH THE 2025 PEOPLE’S CHOICE AWARD AT IGNITE 2025!
• 2025 EDITION •
J.T.M. Food Group’s BIRRIA BAO BUN RECIPE
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These Al Pastor- style turkey tacos bring all the flavor with none of the fuss. Think smoky chipotle marinade, sweet pineapple, and a pop of fresh cilantro—all wrapped in warm tortillas. Quick to prep, fast to cook, and perfect for loading up and serving two at a time with a lime wedge on the side. Bright, bold, and totally satisfying.
chipotle turkey tacos
SERVINGS: 1
THIS RECIPE IS BROUGHT TO YOU BY BUTTERBALL FOODSERVICE LEARN MORE HERE
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DIRECTIONS
INGREDIENTS
1. Thaw Turkey: Thaw under refrigeration 1-2 days in advance. 2. Preheat oven to 350 degrees. 3. Dice onions and chop cilantro, set aside. 4. Slice limes into 8 wedges each, set aside. 5. Open cans of pineapple. Drain but reserve the juice for the marinade. 6. Prepare the Marinade: Combine the pineapple juice, chipotle peppers with adobo sauce, vinegar, and chili powder. Blend well with stick blender. 7. Prepare the Turkey: Combine turkey and marinade and marinate for 5 minutes. Cook turkey for 7-10 minutes. Product must reach an internal temperature of 160 degrees for 15 seconds. Place tortillas in hot holding cabinet 5-10 minutes prior to assembly. 8. Assembly: Place 3 oz spoodle of Al Pastor Turkey in each tortilla. Top with 1 tbsp of diced pineapple, 1 tsp of diced onions, garnish with chopped cilantro. 9. Serve: 2 tacos and one lime wedge per serving.
3 5/8 oz Butterball Turkey Tenderloin Medallions 1 tbsp Chipotle Peppers, canned in Ado- bo sauce 1 ½ tsp Apple Cider Vinegar 1 tbsp, 3/8 tsp Chili Powder 2 6" Flour and Corn Torilla 1/4 Lime, raw Toppings: 2 tbsp Pineapple, tidbits, in juice 1 tbsp, 1/8 tsp Onions, fresh, chopped 1 tbsp, 1/8 tsp Coriander (Cilantro) leaves, raw, chopped
NOTES Recipe provides 2 M/MA, 2.5 GR Per 1 Serving: 350 kcal, Total Fat 8g, Saturated Fat 2g, Trans fat 0g, Cholesterol 55mg, Sodium 818mg, Total Carbohydrate 43g, Dietary Fiber 8g, Total Sugars 5g, Protein 27g, Vitamin C 8mg, Iron 5mg, Vitamin A 2,764 IU, Calcium 135mg
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CHILLED WOODLES SALAD with sriracha vinaigrette dressing
Fresh, fast, and full of crunch—Woodles tossed in a tangy vinaigrette, paired with crisp veggies like cabbage, edamame, and carrots. Just boil, blend, toss, and serve. Light, zesty, and super chill.
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THIS RECIPE IS BROUGHT TO YOU BY WOODLES LEARN MORE HERE
RECIPE 25 cups Woodles, cooked 12 ½ cups Purple Cabbage, shredded 12 ½ Edamame, shelled 12 ½ Carrot Matchsticks INGREDIENTS DIRECTIONS
SERVINGS: 25
1. To cook Woodles: bring water to a boil, add noodles and cook for 3-4 minutes. Do not overcook. Noodles should be bouncy, not stiff or limp. 2. Combine all vinaigrette ingredients, aside from the oil in a blender. While blender is running, add the oil in slowly (can use a hand whisk if blender is not available). 3. Pour vinaigrette over the Woodles and toss to coat the Woodles. 4. Combine the cabbage, edamame, and carrot matchsticks. 5. To serve, take 1 ¼ cup of vegetable mixture with 1 cup of vinaigrette Woodles. NOTES Recipe provides 2 M/MA, 2 GR, 1/2 Cup Other Vegetable, 1/2 Cup Red/ Orange Vegetable Per 1 Serving: 480 cal, Total Fat 19g, Saturated Fat 1g, Trans fat 0g, Cholesterol 0mg, Sodium 560 mg, Total Carbohydrate 65g, Dietary Fiber 15g, Total Sugars 16g, Includes 13g added sugars, Protein 16g
1 ½ cups Brown Sugar 1 cup Lime Juice ¼ cup Orange Juice 2/3 cup Soy Sauce, low sodium ¾ cup Rice Vinegar ¾ cup Sesame or Canola Oil ½ Sriracha 1 tbsp Ginger, ground 1 tsp Garlic Powder vinaigrette dressing
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Crispy chicken, fluffy rice, and a zesty bean sprout salad—this General Tso-style bowl brings the heat and the freshness. Toss the bites in sauce, stack it high, and top it off with sesame seeds and scallions. Bold flavor, easy vibes.
GENERAL TSO's CHICKEN WITH BEAN SPROUT SALAD
THIS RECIPE IS BROUGHT TO YOU BY VULCAN EQUIPMENT LEARN MORE HERE
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Place frozen chicken bites on a lined sheet tray and baked in a convection oven at 425 degrees with fan speed on high until internal temperature reaches 180 degrees. FOR THE CHICKEN Rinse rice until water runs clear. In a hotel pan, use a 1:1.5 ratio of rice to water and steam until fully softened and fluffy. for the rice Combine sesame oil, rice wine vinegar, honey, salt and pepper, sambal chili, cilantro leaves, and bean sprouts. Combine until bean sprouts are coated with dressing. for the sALAD Add scoop of rice to a plate. Toss chicken bites in General Tso sauce until fully covered and place around pile of rice. Garnish chicken with toasted sesame seeds and scallions cut on a bias. Pile up bean sprout salad over rice and chicken to freshen the dish and achieve a high level of height and dimension. Serve. TO FINISH
INGREDIENTS
16oz Fully cooked breaded chicken bites ¾ Cup General Tso Sauce 1 tablespoon of Sesame Seeds 1 bunch Green Onions ¼ cup picked Cilantro leaves 1 oz sesame oil 1 oz. rice wine vinegar 1 oz honey
1 teaspoon Sambal Chili Salt and Pepper to Taste 1 Cup Jasmine Rice
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Penne Rosa is cheesy, saucy comfort in a bowl. Just heat, mix, bake, and you’re set. Add meatballs, garlic bread, or a sprinkle of parm if you’re feelin’ fancy. It’s easy, tasty, and totally chill. PEnne rosa
SERVINGS: 22 PREP TIME: 45 MIN
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THIS RECIPE IS BROUGHT TO YOU BY J.T.M. Food Group LEARN MORE HERE
INGREDIENTS
DIRECTIONS
Preparation: 1. Prepare J.T.M. Three Cheese Sauce and Marinara Sauce - Steamer Method (from Frozen) Bags can also be heated in tilt skillet or in boiling water until internal temp. of 135°F (Serv Safe Standards 135°F for 15 seconds). 2. Place unopened bags of J.T.M. Three Cheese Sauce Sauce and Marinara Sauce into a perforated full-size pan/s. 3. Heat for approximately 30-35 minutes and check for an internal temp. of 135°F (HACCP Critical Control Point - 135°F for 15 seconds). 4. Your cook time may vary based on the quantity of product being heated. 5. Once the product has reached internal temperature of 135°F. hold hot (HACCP Critical Control Point - 135°F or higher) until ready to use. 6. Prepare pasta per manufacturer's instructions and hold hot until ready to assemble. Assembly: 1. Preheat oven to 350°F. 2. Spray the bottom and sides of SS pan with non-stick spray. 3. Carefully open and empty a 5 lb. bag of Three Cheese Sauce, and 40 oz (half a bag) of J.T.M. Marinara into SS pan. Stir the two sauces together to create the Rosa Sauce. 4. Add in cooked pasta and gently blend to coat all the pasta with the sauce. 5. Place into 350°F oven for 10 minutes. 6. Remove from oven and hold hot until ready for service. 7. Portion 9.4 oz. (by weight), #4 scoop or approximately 1 cup of Penne Rosa into serving dish. Optional Garnish Ideas: Parmesan, Diced Tomatoes, Chopped Pasley or Basil. Chef's Tips: • Serve with garlic bread or a roll. • Serve with green beans, broccoli, or garden salad. • Serve with chicken or meatballs. • The Rosa Sauce is a great addition to pasta bars. • Use the Rosa Sauce for pizza, flatbreads, or chicken sandwiches.
5 lbs Reduced Sodium Premium Three Cheese Sauce (5745) 2 ½ lbs Premium Marinara Sauce (5703) 5 ½ lbs Cooked Pasta (WGR)
NOTES Recipe provides 2 M/ MA, 1 GR, 1/2 Cup Red/ Orange Vegetable
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Looking for a little inspiration to help boost your menu? Welcome to our column featuring bites of nutrition knowledge and insight for your team’s menu creation needs | Pisanick Partners Edible Education Slicing up Inspiration for your Menu and More!
Families are excited to receive their box, which contains ingredients to make a recipe along with some use - ful kitchen equipment to ensure they have the tools needed to make the recipe and build their own kitchen supplies. Soup pots, food choppers, baking sheets, knives and cutting boards are among some of the items that have been included.
INNOVATE
What started as a way to stay con- nected with and provide family engagement during the COVID-19 pandemic has grown in popularity.
Looking for a little inspiration to help boost your program and menu? Welcome to our column featuring bites of nutrition knowledge and in - sight for your team’s menu creation needs. When thinking about our im - pact beyond the cafeteria, it didn’t take us long to select our focus! This month, we are excited to share the impact of our popular Out of the Box Cooking Series. This program has helped to foster food exposure, culinary training and nutrition edu- cation for the families of preschool- ers through our collaboration with a local Head Start program. Use this as some food for thought, curated and ready to serve up some quick and easy strategies for suc - cess!
LEARN
PONDER
Families enjoy the opportunity to ex- plore new foods and recipes while engaging in the kitchen with their children. Sessions have been built around themes such as: making homemade favorites like homemade pizza and macaroni and cheese; recipes for a better breakfast and healthier snacks; soup and salad; and building a balanced plate.
I’m sure you’ve seen the many sub- scription box businesses where you can get periodic deliveries of curat- ed goods, in which subscribers ea- gerly await their monthly deliveries. Whether it be clothing, cosmetics, food, or pet goods, the unboxing brings excitement and wonder (and gets the tail wagging!) at the possi - bilities that can be mustered with the box items. We’ve witnessed this same excitement when participants of our Out of the Box Cooking Series open their boxes.
WATCH
Culinary tips and nutrition educa- tion are provided by a team chef and dietitian as participants watch a video in which the recipe is demon- strated. The chef has demonstrated such skills as using a knife, kneading bread, making a roux and prepping vegetables. During the video, the di- etitian will also infuse nutrition ed- ucation tips such as the benefits of whole grains, label reading, building balanced meals and how to make meal planning easier.
READ
MENU PRO TIP
The recipes selected are designed to be economical and have steps that the children themselves and get in- volved with. They can also serve as a recipe testing opportunity for po- tential new menu items. Some of the recipes have been so well-received that we have added them to our meals provided in the Head Start centers. After learning how to make Cookie Dough Hummus as a healthy snack, the feedback was so positive that it became a new menu item. Apple Pie Overnight Oats and a Veg - gie Frittata have also been deemed menu worthy!
Accolades for the program have been highlighted in Head Start Pro- gram Newsletters and surveys of the program have garnered these responses: •
Love this!! It’s fun to make with my kids. Plus the food 😋 is yum- my!! We really enjoyed making the Mac and cheese and it tasted great! I’ve always wanted to know how to make baked mac n cheese. We really appreciate the thought, time, and effort that was put into this. Thank you! I loved cooking this with my daughter helping me and we all enjoyed the meal together. Thank you for providing this ser - vice and hope to attend more in the future! Personally, these cooking les - sons help as a younger mother!! It’s also AMAZING to be given the utensils, pots / dishes and reci- pes we can reuse over and over. This experience is extraordinary and my family loves it!
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Pisanick Partners Pisanick Partners is a nutrition and operations based consulting firm with decades of experience in Child Nutrition. We have refine our approach through creation of cycle menus, training and development of staff, and implementing strategies that take on the task of not only attaining nutritional excellence, but also financial success in the K-12 environment. Our experience not only supports a school district in meeting all state and federal mandates for implementing the National School Lunch and Breakfast Programs,but also the menu creation with an eye for detail and meticulous organization. The objective is to quickly and accurately evaluate, analyze and organize a district’s nutritional program to insure compliance and easy on-going maintenance.
PODCAST Spotlight
Celebrating Innovation in School Nutrition
https://youtu.be/r7erdkk6cdM?si=zUVynq9O3clLXji7
42 MIN |
LISTEN ON SPOTIFY
How can we make school lunch cool again? What strategies actually boost student participation in school meal programs? In this episode sponsored by Multiteria, school nutrition leaders Marcus Shelton and Anji Branch share how they’re transforming the cafeteria experience through creativity, innovation, and strong community relationships. Plus, we’re joined by a special guest from Multiteria—Regional Senior Sales Manager Tracie Samp—who brings unique insights on how thoughtful design and flexible equipment can support these efforts.
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