Flavor Forward | 2025-26

What's hot (and cool) in school cafeterias this year

What’s hot (and cool) in school cafeterias this year 2025-26 FLAVOR FORWARD

SCHOOL YEAR

+ 2025 INDUSTRY RECIPE TRENDGUIDE!

Methodology The Institute of Child Nutrition Applied Research Division conducted its second annual Food Trends in K12 online survey in June 2025. The survey included responses from 1,258 school nutrition professionals (directors, managers, staff, chefs, registered dietitians, menu planners, industry professionals, and State agency professionals) from across all US states and territories. Participants were asked to identify the most popular school breakfast and lunch menu items served in schools participating in the National School Lunch and School Breakfast programs. Participants were also asked to identify popular flavor profiles, seasonings, and sauces or condiments served in those programs and popular food preparation techniques. Participants of this survey were permitted to select multiple items in each category, and the results were ranked according to the frequency of the responses. This publication presents a list of breakfast and lunch menu items, flavors, seasonings, sauces or condiments, and food preparation techniques ordered according to their rankings. The food trends are organized in descending order, with the top-ranked trend listed first, followed by others in decreasing rank order. Institute of Child Nutrition. (2025). Flavor Forward Participating in National School Lunch and School Breakfast Programs 2025-2026. University, MS: Lartey Gibson, M. and Al Juboori, R. This information was derived from the Food Trends in K-12 Schools Participating in National School Lunch and School Breakfast Programs 2025-2026 research project conducted by the Institute of Child Nutrition Applied Research Division at the University of Southern Mississippi. This project was funded using U.S. Department of Agriculture grant funds. This institution is an equal opportunity provider. The University of Southern Mississippi IRB Protocol #25-0149.

DIGIZINE DESIGN BY

TheICN.org

Check out the top items in each category that were chosen as favorites for the 2025- 26 school year! What’s Inside

4 6 8 9

TECHNIQUES Popular Food Prep BREAKFAST Morning Must-Haves BREAKFAST Fave Fruits BREAKFAST Veggie Picks LUNCH Lunch Legends LUNCH Fave Fruits LUNCH Veggie Picks FLAVORS, SEASONINGS, & CONDIMENTS Flavor Frenzy FLAVORS, SEASONINGS, & CONDIMENTS Seasoning Stars FLAVORS, SEASONINGS,

10 12 14 16 18 20 23

& CONDIMENTS Sauce is Boss Industry Recipe Trendguide

The Institute of Child Nutrition (ICN) conducts applied research and develops evidence-based resources to support child nutrition programs. ICN’s work is conducted independently, without influence from the food industry, and does not endorse or promote any specific brands, products, or services. The inclusion of the Industry Recipe Trendguide in this report is for commercial purposes only and is not a part of the research findings or outcomes. This mention does not constitute an endorsement by the ICN, ICN ARD research team, or affiliated institutions.

Techniques

School lunch is getting a tasty upgrade! The top trend in school nutrition is all about serving fresh, local foods — think juicy apples from nearby orchards, milk from local dairies, and meats raised close to home. It doesn’t get much better than knowing where your food comes from! Right behind that is speed- scratch cooking , a cool combo where cafeteria teams mix homemade touches with ready-to-go ingredients. It’s a smart and speedy way to make meals both delicious and doable. And there’s more flavor on the way! Coming in third is heat and serve , a fast and easy way to get hot meals out to hungry students. Fourth on the list is super exciting— r egionally inspired foods ! Schools are serving dishes that reflect their local culture, like chili with cinnamon rolls in the Midwest or spicy Creole flavors in New Orleans. Finally, there’s scratch cooking , where meals are made from fresh, whole ingredients with love and care. These trends are making lunchtime way more fun—and way more delicious!

Popular Food Prep Top 5 food preparation techniques that are trending in School Meal Programs NEW CATEGORY IN 2025

1. Serving fresh, local foods

2. Speed-scratch cooking

3. Heat and Serve

4. Serving regionally inspired foods

5. Scratch cooking

FREE RESOURCES FROM ICN

CICN: How to Incorporate Fresh Produce into Scratch Cooking

Raising the Bar: Brittney Rodriguez on Scratch Cooking and Food Quality in School Nutrition Listen Here! Serving over 15,000 students across 28 schools, Brittney shares how her team is making strategic changes to improve food quality, expand scratch and speed- scratch cooking, and strengthen operational consistency.

CICN: How to Transition to Scratch Cooking in Schools - First Steps

5 Flavor Forward

Breakfast

Morning Must-Haves Top 5 breakfast menu items that are trending in School Meal Programs

1. Cold Cereal

2. Cinnamon Roll (including mini rolls like Mini Cinnis) 3. Breakfast Pizza (on any bread, including bagels)

4. Donuts or Mini Donuts

5. French Toast

(including sticks)

New item in 2025 Moved up the list in 2025 Moved down the list in 2025

KEY

1 3

FREE RESOURCES FROM ICN

CICN: How to Reduce Sugar at Breakfast – Practical Applications from School Kitchens

Cold Cereal To help reduce the amount of added sugars in school meals, the USDA established an added sugars limit for breakfast cereals.

Access your free fact sheet about added sugar nutrition standards here!

Breakfast Pizza Put the pizzaz into breakfast with pizza! Top an oatmeal and whole- wheat flour crust with blended yogurt and cream cheese then complete by topping with your favorite seasonal fruit pieces. (Make it festive with spirit themed pizza for spirit days or holidays etc.)

Get the recipe here!

French Toast Maple Baked French Toast Squares are a New Orleans favorite with whole-grain bread, eggs, spices, and a hint of maple syrup. A jazzy way to start the day!

Get the recipe here!

7 Flavor Forward

Fave Fruits Top 5 breakfast fruit items that are trending in School Meal Programs Breakfast NEW CATEGORY IN 2025

1. Bananas 2. Apples 3. Strawberries 4. Oranges 5. Applesauce/

Mandarin Oranges

Rise n’ Shine Strawberry Oats Wholesome mixture of rolled oats, vanilla yogurt, low-fat milk, and fresh strawberries.

Get the recipe here!

CULINARY QUICK BITES Knife skills: How to zest and cut citrus fruit The Culinary Quick Bites training series is a tool to help child nutrition professionals develop and refine their culinary skills. Each lesson is designed to last approximately fifteen minutes. Each lesson should be facilitated (led) by the person responsible for overseeing food production at a meal site, service area, or the district level.

Breakfast

Veggie Picks Top 5 breakfast vegetable items that are currently served in School Nutrition Programs NEW CATEGORY IN 2025

1. Potatoes 2. Carrots

3. Salsa 4. Corn 5. Cucumbers

Breakfast Bowl Start your day off right with this delicious breakfast bowl featuring savory roasted potatoes, hearty black beans, fluffy scrambled eggs, and a zesty salsa for an extra kick of flavor.

Garden Salsa Garden salsa is a versatile condiment that can elevate your entrée as a topping and also works as a dip. Use vegetables from the garden or greenhouse if available!

Get the recipe here!

FREE RESOURCES FROM ICN CULINARY BASICS

Knife skills: How to score and cut cucumbers

9 Flavor Forward

Lunch

Lunch Legends Top 5 lunch menu items that are trending in School Meal Programs

1 3

1. Chicken Nugget/ Tenders 2. Pizza 3. Hamburger 4. Nachos 5. Tacos (i.e., crispy, street, beef, chicken and/ or walking tacos) (with Tortilla Chips)

New item in 2025 Moved up the list in 2025 Moved down the list in 2025

KEY

Chicken Nuggets/Tenders Moving toward more scratch? Leaning into the breaded chicken trend makes room for this chicken coated in panko crumbs and spices, then baked.

Pizza This easy-peasy Pourable Pizza Crust recipe uses whole wheat flour and is a great option when making our Vegetable Pizza or Pizza with Ground Turkey Topping.

Get the recipe here!

Nachos Diced chicken, cheese, pinto beans, and Mexican spices are layered over whole grain tortilla chips.

Tacos These flavorful street tacos include seasoned barbacoa beef, onions, chipotle peppers, and tomatoes on whole corn tortillas paired with cilantro lime cauliflower rice.

Get the recipe here!

11 Flavor Forward

Fave Fruits Top 5 lunch fruit items that are trending in School Meal Programs Lunch NEW CATEGORY IN 2025

1. Bananas 2. Strawberries

3. Apples 4. Grapes 5. Mandarin Oranges

Bananas: Preparing and Handling in School Kitchens

Red, White, and Blue Fruit Salad Combining more expensive items like berries with ones that are readily available, like apples, can help reduce the cost without sacrificing appeal. Get the recipe here!

Waldorf Fruit Salad Waldorf Fruit Salad consists of apples, yogurt, nutmeg, cranberries, grapes, and celery, with honey, vinegar, lemon juice, and mayonnaise. Get the recipe here!

Charcuterie Flatbread Charcuterie board inspired flatbread main dish, topped with locally sourced grapes. Pictured here with optional garnish. Get the recipe here!

Lunch

Veggie Picks Top 5 lunch vegetable items that are trending in School Meal Programs NEW CATEGORY IN 2025

1. Corn 2. Potatoes 3. Carrots 4. Cucumbers 5. Broccoli

Corn and Edamame Blend This blend contains corn, edamame, carrots, sesame seeds, cilantro, coriander, and chili flakes.

Southwest Seasoned Potatoes Crispy, diced potatoes roasted with Southwest seasonings.

Get the recipe here!

Orange Glazed Carrots Orange Glazed Carrots is a great dish for when seasons change! This combination of carrots, dried cranberries, and warm spices will not disappoint.

Cucumbers These two recipes level up cucumbers from simple to simply delicious.

Tangy Cucumber Salad recipe

Get the recipe here!

Mediterranean Cucumber Salad recipe

Honey Garlic roasted Broccoli and Cauliflower Hot or cold, broccoli is FIRE! Roasted broccoli and cauliflower tossed in a honey-sweetened Vidalia onion and garlic sauce.

Broccoli Salad Our Broccoli Salad combines fresh broccoli and red onions in a slightly sweet creamy dressing.

Get the recipe here!

15 Flavor Forward

Flavor Frenzy Top 5 flavor profiles that are trending in School Meal Programs 1. American Flavors Flavors, Seasonings & Condiments

2. Spicy Flavors 1 (like cumin, cilantro, and Tajin) 3. Hispanic Flavors 4. Italian Flavors 5. Chinese Flavors (like chili, garlic, ginger, and soy) (like Nashville hot, hot and honey, hot sauce, and buffalo sauce) 3 (like ketchup, mustard, mayo, lemon pepper and garlic parmesan) (like basil, oregano, and thyme)

New item in 2025 Moved up the list in 2025 Moved down the list in 2025

KEY

Spicy Summer Harvest Pasta Tender roasted asparagus and other fresh vegetables mixed with soba noodles and a spicy dressing.

Parm Potatoes Crispy-diced potatoes coated with parmesan cheese and flavorful seasonings.

Get the recipe here!

Cuban Black Beans & Rice Slow simmered black beans infused with cumin, cilantro, and chipotle spices served over brown rice. Get the recipe here! 4 Italian Ham Wrap A no-cook, grab and go wrap consisting of turkey ham, whipped cream cheese, pepperoncini, apricot preserves, and spinach.

Sweet and Sour Chicken Stir Fry Chicken, vegetables, and apples stir-fried together in a sweet and savory sauce.

Get the recipe here!

17 Flavor Forward

Seasoning Stars Flavors, Seasonings & Condiments

1. Taco Seasoning 2. Ranch Seasoning Blend 3. Garlic Powder 4. Italian Seasoning Blend 5. Onion Powder

Top 5 seasonings that are trending in School Meal Programs

New item in 2025 Moved up the list in 2025 Moved down the list in 2025

KEY

Click to visit CICN’s Flavor Enhancement Resources

1 Cayenne SPICE BLE 1 Black Pepper 1 Crushed Red Pepper 1 Ground Sage 2 Oregano 1 Ginger 1 Nutmeg 1 White Pepper 1 Cinnamon 2 Paprika (Smoked) 1 Nutmeg 1 Rosemary The numbers referenced in each ingredient rep P

2 Cumin

ITALIAN CHILI Best Used In Baked Goods, Marinades, Sauces, Soups, Spice Blends, Stews Fruits and Vegetables FREE RESOURCES FROM ICN

TACO BASIC CURRY JERK Best Used In Chili, Condiments, Curry, Marinades, Salad Dressing, Salsa, Sauces, Soups, Spice Blends, Stews Fruits and Vegetables Bell Peppers, Black Beans, Cabbage, Cauliflower, Chickpeas, Corn, Potato, Root Vegetables, Summer Squash, White Beans Taco

3 Garlic Powder E OF CHILD NUTRITION SPICES CHILI POWDER Sweet, Spicy, Smokey, Earthy, Savory 3 Onion Powder 6 Chili Powder 4 Cumin 1 Cardamom 2 Oregano Cumin CORIANDER Citrusy, Earthy, Peppery The numbers referenced in each ingredient represent a ratio part. 1 Granulated Garlic Oregano 2 Basil Garlic Powder 2 Marjoram Paprika 2 Thyme 2 Rosemary 1 Onion Powder 1 Cayenne RANCH BASIC BBQ RUB 2 Turmeric 3 Coriander 4 Cayenne 4 Onion Powder 1 Cayenne 1 Nutmeg CUMIN Earthy, Nutty, Mild-Spice 1 Cinnamon 2 Oregano 1 Dry Mustard 1 Ginger CAJUN ITALIAN CINNAMON Earthy, Sweet, Spicy, Woody 6 Garlic Powder 4 Dried Thyme 2 Paprika (Smoked) 2 Cumin Apples, Cabbage, Carrot, Cauliflower, Chickpeas, Root Vegetables, Sweet Potato, Winter Squash Meats/Meat Alternates Beef, Chicken, Legumes, Pork, Yogurt Meats/Meat Alternates Beef, Chicken, Fish, Legumes, Pork, Tofu Click to visit CICN’s Flavor Enhancement Resources

2 Cumin 2 Allspice 2 Brown Sugar

1 Paprika

1 Ginger

1 White Pepper

Ranch

Italian

This project was funded using U.S. Department of Agriculture grant funds. The USDA is an equal opportunity provider and employer. The University of Mississippi is an EEO/AATitle VI/ Title IX/Section 504/ADA/ADEA employer. For more information and the nondiscrimination statement in other languages: https://www.fns.usda.gov/cr/fns-nondiscrimination-statement Exc pro incl © 2020, Institute

3 Cayenne

3 Thyme

3 Paprika

3 Oregano

3 Black Pepper

7 Paprika 4 Brown Sugar

2 Chili Powder

2 Cumin 2 Dried Mustard

3 Granulated Garlic Best Used In Chili, Condiments, Curry, Fresh Fruit, Fruit Salads, Marinades, Salad Dressing, Salsa, Sauces, Soups, Spice Blends, Tomato Sauce Fruits and Vegetables Bell Peppers, Black Beans, Cabbage, Carrot, Cauliflower, Chickpeas, Corn, Melon, Pineapple, 3 Granulated Onion 1 Black Pepper 1 Cayenne 7 Dried Parsley 1 Onion Powder 1 Garlic Powder 1 Celery Seasoning 1 Black Pepper 1 Red Pepper 3 Dill Weed Best Used In Chili, Curry, Marinades, Salad Dressing, Sauces, Soups, Spice Blends, Stews Fruits and Vegetables Bell Peppers, Black Beans, Cabbage, Carrot, GARAM MASALA SOUTHWEST Root Vegetables, Summer Squash, Tomato Meats/Meat Alternates Beef, Chicken, Legumes, Pork, Tofu Cauliflower, Chickpeas, Potato, Tomato Meats/Meat Alternates Beef, Chicken, Fish, Legumes, Pork, Tofu, Yogurt

1 Red Pepper Marinades, Sauces, Spice Blends, Stews Fruits and Vegetables Apples, Carrot, Root Vegetables, Sweet Potato, Winter Squash Meats/Meat Alternates Chicken, Legumes, Pork, Tofu 1 Garlic Powder 1 Onion Powder 2 Thyme 2 Rosemary Bell Peppers, Black Beans, Cabbage, Carrot, Cauliflower, Chickpeas, Corn, Green Beans, Summer Squash, Tomato Meats/Meat Alternates Beef, Chicken, Fish, Legumes, Pork, Tofu, Turkey, Yogurt ALL PURPOSE RANCH 2 Oregano 1 Granulated Garlic 2 Basil 2 Marjoram Best Used In Baked Goods, Chili, Condiments, Curry, Fruit Salads, Best Used In Chili, Curry, Marinades, Salsa, Sauces, Soups, Spice Blends Fruits and Vegetables

GARLIC granulated/powder Savory, Spicy

GINGER Mild-Spice, Sweet, Warm ONION POWDER Sweet, Savory

NUTMEG Earthy, Nutty, Sweet

2 Black Pepper 4 Coriander

2 Fennel Paprika

6 Cumin 12 Chili Powder

3 Cardamom 8 Cumin

2 Coriander Garlic Powder

2 Parsley

1 Clove

1 Red Pepper

1 Turmeric

3 Garlic Powder

3 Onion Powder

2 Chili Powder

2 Paprika

1 Black Pepper

3 Dill Weed

1 Cayenne

1 Black Pepper

1 Crushed Red Pepper

2 Oregano

7 Dried Parsley

3 Granulated Garlic

3 Granulated Onion

1 Black Pepper

19 Flavor Forward Bell Peppers, Black Beans, Broccoli, Cabbage, Carrot, Cauliflower, Chickpeas, Corn, Green Beans, Mushrooms, Peas, Potato, Root Vegetables, Summer Squash, Sweet Potato, The photographs and images in this document may be owned by third parties and used by the University of Fruits and Vegetables Carrot, Root Vegetables, Summer Squash, Sweet Potato, Winter Squash Meats/Meat Alternates Best Used In Chili, Condiments, Curry, Marinades, Salad Dressing, Sauces, Soups, Spice Blends, Stews Fruits and Vegetables GARAM MASALA Best Used In Baked Goods, Condiments, Curry, Marinades, Spice Blends, Stir-fry

Except as provided below, you may freely use the text and information contained in this document for non- Bell Peppers, Black Beans, Broccoli, Cabbage, Carrot, Cauliflower, Chickpeas, Corn, Mushrooms, Peas, Potato, Tomato, White Beans TACO Best Used In Chili, Condiments, Curry, Marinades, Salad Dressing, Salsa, Sauces, Soups, Spice Blends Fruits and Vegetables 800-321-3054 Best Used In Baked Goods, Sauces, Soups Fruits and Vegetables Broccoli, Cabbage, Cauliflower, New items in 2025

Click here to learn what these spices are best used in

Flavors, Seasonings & Condiments

Sauce is Boss

Top 5 sauces or condiments that are trending in School Meal Programs

1. Ranch Dressing

2. Ketchup

3. BBQ Sauce

4. Syrup

5. Mayonnaise

New item in 2025 Moved up the list in 2025 Moved down the list in 2025

KEY

Ranch Dressing Ranch Dressing is a delicious

Barbecued Chicken

combination of low-fat buttermilk, fat-free sour cream, and spices. Get the recipe here!

Chicken coated in a sweet tangy barbecue sauce and baked.

Get the recipe here!

Syrup Breakfast for Lunch, and Chicken &

Waffles are likely behind this rising sauce trend.

Hash Brown Stacker Our Hash Brown Stacker is a fun (glutenfree) take on the traditional hamburger. A hash brown is topped with lean ground beef and all the traditional burger toppings including ketchup. Get the recipe here!

Chicken Salad This classic chicken salad features tender diced chicken, fresh celery and onions, and a low-fat creamy dressing using mayonnaise.

Get the recipe here!

CICN: Scratch Made Salad Dressings and Condiments

21 Flavor Forward

Preparation Techniques

Breakfast Menu Items Top 5 Menu Items 1. Cold Cereal Top 5 Prep Techniques 1. Serving fresh, local foods 2. Speed-scratch cooking 3. Heat and Serve 4. Serving regionally inspired foods 5. Scratch cooking

Linked Recipe Available

Lunch Menu Items Top 5 Menu Items 1. Chicken Nuggets/tenders 2. Pizza 3. Hamburger 4. Nachos 5. Tacos

Flavor Profiles Top 5 Flavor Profiles 1. American 2. Spicy 3. Hispanic 4. Italian 5. Chinese Seasonings Top 5 Seasonings 1. Taco 2. Ranch 3. Garlic Powder

2. Cinnamon Roll 3. Breakfast Pizza 4. Donuts 5. French Toast Breakfast Fruit Top 5 Fruit Items 1. Bananas 2. Apples 3. Strawberries 4. Oranges 5. Applesauce

Lunch Fruit Top 5 Fruit Items 1. Bananas 2. Strawberries

3. Apples 4. Grapes 5. Mandarin Oranges

4. Italian 5. Onion

/Mandarin Oranges

Sauces Top 5 Sauces 1. Ranch Dressing 2. Ketchup 3. BBQ Sauce 4. Syrup 5. Mayonnaise

Breakfast Vegetables Top 5 Vegetable Items 1. Potatoes 2. Carrots

Lunch Vegetables Top 5 Vegetable Items 1. Corn 2. Potatoes 3. Carrots 4. Cucumbers 5. Broccoli

3. Salsa 4. Corn 5. Cucumbers

This information was derived from the Food Trends in K-12 Schools Participating in National School Lunch and School Breakfast Programs 2025-2026 research project conducted by the Institute of Child Nutrition Applied Research Division at the University of Southern Mississippi. This project was funded using U.S. Department of Agriculture grant funds. This institution is an equal opportunity provider. The University of Southern Mississippi IRB Protocol #25-0149.

TheICN.org

FAST FORWARD TO NXTGEN NETWORK’S

2025 EDITION

23 Flavor Forward

GIVE ‘EM RESTAURANT-STYLE MEALS

Create combination after combination of Asian-style meals that bring the

experience of your students ’

go-to Asian restaurants into the cafeteria.

SEE THE POSSIBILITIES

VEGETABLE EGG ROLLS THE CORNERSTONE OF ANY ASIAN-STYE COMBO

A TASTY PLANT-BASED ALTERNATIVE VEGETABLE DUMPLINGS

A new way to serve a classic

A classic part of any Asian-style

fave. Our traditional wrapper is

meal, each whole-wheat dumpling

stuffed with cabbage, celery,

wrapper is made in-house daily,

carrots and a whole lot of

fl avor.

then

fi lled with edamame, tofu,

cabbage and carrot.

MENU NOW

GET THE DETAILS

WHAT’S INSIDE

Penne Rosa

by J.T.M. Food Group

Chipotle Turkey Tacos

by Butterball Foodservice

Chilled Woodles Salad by Woodles

General Tso’s Chicken

by Vulcan

NxtGenNetwork.com

25 Flavor Forward

Industry Recipe Trendguide

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

WATCH, READ, & LEARN!

THIS RECIPE IS BROUGHT TO YOU BY J.T.M. FOOD GROUP

LEARN MORE HERE

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: 7. Preheat oven to 350°F. 8. Spray the bottom and sides of SS pan with non-stick spray. 9. 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. 10. Add in cooked pasta and gently blend to coat all the pasta with the sauce. 11. Place into 350°F oven for 10 minutes. 12. Remove from oven and hold hot until ready for service. 13. 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: 14. Serve with garlic bread or a roll. 15. Serve with green beans, broccoli, or garden salad. 16. Serve with chicken or meatballs. 17. The Rosa Sauce is a great addition to pasta bars. 18. Use the Rosa Sauce for pizza, flatbreads, or chicken sandwiches.

5 lbs Reduced Sodium Premium Three Cheese Sauce (5745) INGREDIENTS

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

27 Flavor Forward

Industry Recipe Trendguide

Chipotle Turkey Tacos

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.

THIS RECIPE IS BROUGHT TO YOU BY BUTTERBALL FOODSERVICE

LEARN MORE HERE

WATCH, READ, & LEARN!

DIRECTIONS

SERVINGS: 1

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.

INGREDIENTS

3 5/8 oz Butterball Turkey Tenderloin Medallions

1 tbsp Chipotle Peppers, canned in Adobo 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

29 Flavor Forward

Industry Recipe Trendguide

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. Chilled Woodles Salad with sriracha vinaigrette dressing

WATCH, READ, & LEARN!

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

VINAIGRETTE DRESSING

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

31 Flavor Forward

Industry Recipe Trendguide

General Tso’s Chicken with Bean Sprout Salad

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.

THIS RECIPE IS BROUGHT TO YOU BY VULCAN EQUIPMENT

LEARN MORE HERE

WATCH, READ, & LEARN!

INGREDIENTS

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 freshean the dish and achieve a high level of height and dimension. Serve. TO FINISH

16 oz 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

33 Flavor Forward

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