SPICE IT UP Turning Staple School Meals Into Global Favorites
Even with storage or fund- ing limits, understanding how to build flavor is key to recipe development and boosting student satisfaction. I created a flavor starter chart show - ing foundational flavors, cooking oils, and “boost- er” flavors to intensify taste. To use this chart, start with the foundation flavors including the cook - ing oil. Intensify the flavors by adding 1 – 2 “booster” flavors. For example, to create Chinese-inspired rice: Sauté garlic, scallions, and ginger in vegetable oil, then add rice, Chinese 5 spice, and water to cook as usual. Turn it into an entrée by stir-frying rice as described above with sesame oil, soy sauce, and chicken seasoned with the same spices plus Sichuan peppercorn (or sub with sriracha or cayenne) to make a delicious spicy chicken and rice dish. Using the same process Latin flavors can shine: Sauté sofrito (onion, garlic, bell pepper, and tomato) in vegetable oil. Add in cumin and steam or bake rice as usual. Finish with chopped cilantro and lime juice for fresh flavor. This process can take the ordinary to
extraordinary. Once you understand the founda- tions and the boosters, it becomes easier to ex- periment and build bold flavors into staple recipes. It helps to stock multi- functional spices that cross over multiple cuisines like garlic, onion, paprika, and ginger. These spices also complement many familiar American dishes. These spices bring flavor but can easily become overpowering if overused, so balance is key. For ex- ample, oregano can bring an earthy flavor to stews and Greek dishes, but too much can turn bitter. Re- member that adult and student taste preferences differ. Conducting taste tests with students is an effective way to get hon - est feedback and helps fine-tune recipes. Involving students and staff with recipe develop - ment creates excitement and buy-in. Including their feedback helps shape menus and strengthens partnerships critical for program success. Once spice blends are tested and approved, make them in large batches to save time on busy days. When questions arise
By Bettina Applewhite
From rice bowls to roasted veggies, discover how layering global flavors can transform everyday ingredients into culturally inspired, student-approved dishes.
Students today crave global flavors for taste, variety, and connection. Global flavors are an everyday part of many stu- dents’ daily lives. Exposure happens through family meals, local restaurants, social media, and culinary competition shows. With the growing diversity in the U.S. population, many families already enjoy these dynamic flavors at home. Adding exciting, global flavors to school menus do not have to be challenging or expensive with lots of specialty ingredients. You can use ingredients you al- ready have and wake them with global spice blends. This creates variety and in- clusiveness on menus with ease. Staple ingredients like chicken drumsticks, chickpeas, and veggies is an easy way to take fam- iliar ingredients and wake
them up with bold flavors for a new menu favorite. Start with what you have. Then wake it up with
dents may often look for new yummy flavors for vegetables and grains. Adding bold seasoning
vegetables see real health benefits. This approach isn’t lim- ited to potatoes: it works for chicken, beans, lentils, and more. Many com- modity products can be transformed with global flavors, helping stretch commodity dollars cre- atively. Familiar items can become stepping stones for students to try new flavors. For example, students may be famil- iar with hummus made from chickpeas served with pita bread. Spice up pita bread with Shawarma seasoning or Za’atar sea- soning for gentle twist on a staple menu item. Or of- fer a white bean-based dip with Italian seasonings or a black-eyed pea dip with Cajun spices. Making your own spice blends in-house is a cost-effective way to add variety to school menus.
about why you’re adding global flavors, remember: flavor is a tool for cultural inclusion, student excite- ment, and staff pride. It meets evolving student tastes and keeps menus fresh. Spice blends seem complex, but the process doesn’t have to be. Global flavors don’t have to mean complicated. Small chan- ges bring big flavor. Start with one dish and launch from there. The oppor-
tunity to build flavor is a creative way to engage students and staff. By adding bright, bold global flavors, school nutrition programs can nourish stu- dents’ bodies, but also fuel students’ souls. Flavor isn’t just about taste, it’s about belonging.
global inspiration. Roasted potato wedges can go from the ordinary to Greek-In- spired, Shawarma, BBQ, Garam Masala spiced po- tatoes that adds variety that students notice. Stu-
increases the chance stu- dents will eat the required vegetable or fruit compon- ent of their reimbursable meal. As school nutrition professionals, we know students who eat more
Bettina Applewhite MS, RDN, LDN, SNS | Bites with Applewhite Bettina is a nationally recognized dietitian, culinary educator, and speaker known for bringing joy and flavor to school nutrition. With over a decade of experience in K–12 foodservice leadership, Bettina blends culinary storytelling with hands-on knowledge to inspire teams across the country. She’s been featured on Top Chef Amateurs, named a “Cook to Follow” by AllRecipes, and now leads Bites With Applewhite—supporting school nutrition professionals through dynamic trainings, recipes, and real-world guidance.
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