Recipe Trendguide 2024

• 2024 EDITION •

FEATURING THE 2024 PEOPLE’S CHOICE AWARD WINNER

J.T.M. Food Group’s BIRRIA BAO BUN RECIPE

Our 2024 Recipe Trendguide takes you through a culinary journey with some of the most trending recipes from leading industry partners along with engaging industry-related content. This isn’t an ordinary recipe book - it’s alive! Watch, listen, and read your way through each recipe for a more guided approach to incorporating new recipes into your program! Be sure to click on this button here and at the top of each recipe to earn a CEU!

WHAT’S INSIDE

1 Asian Street

Turkey Unwrap WITH BUTTERBALL FOODSERVICE

2 Cold woodles salad with sunbutter sauce 3 SOUTH AMERICAN INSPIRED BOWL 4 BIRRIA BAO BUNS 5 MULTIPURPOSE PEANUT SAUCE WITH WOODLES WITH INTERNATIONAL FOOD SOLUTIONS WITH J.T.M. FOOD GROUP WITH NATIONAL PEANUT BOARD C I

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Whole wheat tortilla with Turkey Tenderloin Medallions, shredded romaine, shredded carrots, cucumbers, jalapeños, cilantro, basil, green onion and optional chopped peanuts, mixed with a sauce: lemon and lime juice, sesame oil, rice wine vinegar, ginger, garlic, pepper flakes.

Asian Street Turkey Unwrap SERVINGS: 50

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THIS RECIPE IS BROUGHT TO YOU BY BUTTERBALL FOODSERVICE LEARN MORE HERE

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DIRECTIONS

INGREDIENTS

1. Thaw Turkey: Thaw under refrigeration for 48 hours. Hold at 41° F or lower. 2. Prepare Dressing: In a large bowl, whisk together lemon juice, lime juice, orange juice, sesame oil, rice wine vinegar, ginger, garlic, and red pepper flakes. Tip: Make the day before and let flavors meld together before serving. Discard after 7 days of preparation. Hold at 41° F or lower. 3. Prepare Romaine and Cucumbers: Chop romaine into small bite size pieces. Thin slice cucumbers. Hold at 41° F or lower. 4. Build Unwrap: Place tortillas in a 3 lb boat, making a tortilla bowl. Fill tortilla with 1 cup, packed (8 fl oz spoodle) romaine. Top with ¼ cup (2 fl oz spoodle) shredded carrots, ¼ cup (2 fl oz spoodle) cucumbers, and 3.6 oz (6 fl oz spoodle) turkey medallions. Hold at 41° F or lower. 5. Garnish: 1 Tbsp cilantro, 1 Tbsp basil, 2 Tbsp (#30 scoop) green onions, 1 Tbsp jalapeños, and Optional: 1 Tbsp peanuts. Hold at 41° F or lower. 6. Serve: 1 unwrap with 2 Tbsp (#30 scoop) on the side in 3 fl oz souffle cup. Hold at 41° F or lower. NOTES Recipe provides 2 M/MA, 2.5 GR, 1/2 Cup Dark Green Vegetable, 1/4 Cup Red/Orange Vegetable, 1/4 Cup Other Vegetable Per 1 Serving: 375 kcal, Total Fat 11g, Saturated Fat 3g, Trans fat 0g, Cholesterol 46mg, Sodium 771 mg, Total Carbohydrate 46g, Dietary Fiber 5g, Total Sugars 4g, Sugars 4g, Protein 25g, Vitamin C 26 mg, Iron 4 mg, Vitamin A 9,462 IU, Calcium 130 mg

11 lb, 4oz Butterball sliced turkey tenderloin medallions 50 Whole grain 10” tortilla (at least 2.25 oz eq grain) 3 gal, 2 cup Romaine, fresh, whole 3 qt, ½ cup Shredded carrots, fresh 3 qt, ½ cup Cucumbers, fresh

Dressing: 1 ¼ cup Lemon juice, pasteurized, bottled 1 ¼ cup Lime juice, pasteurized, bottled 1 ½ cup Orange juice, pasteurized, bottled ¾ cup Sesame oil 1 ½ cup Rice wine vinegar ¼ cup Ginger, chopped, prepared, bottled ¼ cup Garlic, chopped, prepared with citric acid, bottled 1 ½ tsp Red pepper flakes, dried Toppings: 3 1/8 oz Cilantro, chopped, fresh 3 1/8 oz Basil, fresh, chiffonade 12 1/2 oz Green onions, chopped, fresh 1 lb, 3 oz Jalapeños , sliced Optional: 3 cups, 2 Tbsp Peanuts, chopped (not counted in crediting or nutrient analysis)

Cold woodles salad with sunbutter sauce

Chef Bettina Applewhite has created a recipe using whole-grain ramen Woodles, with SunButter sauce containing low-sodium soy sauce, ginger, rice vinegar, brown sugar, and optional sriracha for added heat. The sauce is mixed with the cooked Woodles and then assembled with cucumbers, matchstick carrots, red cabbage, and edamame to create a customizable and colorful final dish that is a convenient make-ahead option that students will love!

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THIS RECIPE IS BROUGHT TO YOU BY WOODLES LEARN MORE HERE

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RECIPE 33 1/3 Woodles Noodle Cakes 25 Cups Red Cabbage INGREDIENTS DIRECTIONS

SERVINGS: 50 PREP TIME: 10 MINS COOK TIME: 5 MIN

1. Cook Woodles according to package directions and drain. 2. To prepare sauce: In a bowl, combine sunbutter, ginger, rice vinegar, brown sugar, and cayenne (if using). 3. Whisk well. Gradually add in warm water until there is a smooth and pourable consistency. Less or more water may be needed. 4. To assemble the salad, mix noodles with sauce and divide noodles evenly into 3 serving containers, top each noodle base with 1/4 cup cucumbers, 1/2 cup red cabbage, 1/4 cup of carrots, and 1/4 cup edamame. 5. Salad can be served as is or mixed together.

12 1/2 Cups Matchstick Carrots 12 1/2 Cup Cucumbers, cut in half and sliced 12 1/2 Cups Edamame, prepared 55 oz Sunbutter 1 Cup Low Sodium Soy Sauce 2.5 oz Ginger, grated 2 Cups Rice Vinegar 15 oz Brown Sugar 1/3 Cup Siracha or 2 Tbsp Cayenne (optional) 4 Cups Warm water

NOTES Recipe provides 2 M/MA, 2 GR, 3/4 Cup Other Vegetable, 1/4 Cup Red/Orange Vegetable Per 1 Serving: 543 cal, Total Fat 29g, Saturated Fat 3g, Trans fat 0g, Cholesterol 0mg, Sodium 605 mg, Total Carbohydrate 57g, Dietary Fiber 10g, Total Sugars 13g, Includes 7g added sugars, Protein 19g

This South American dish is not only on-trend and packed with flavor, but will also provide protein, whole grains, fiber and healthy fats to to create a well-rounded nutritionally-dense meal for your students.

SOUTH AMERICAN INSPIRED BOWL

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THIS RECIPE IS BROUGHT TO YOU BY INTERNATIONAL FOOD SOLUTIONS LEARN MORE HERE

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DIRECTIONS

INGREDIENTS (PER SERVING)

Cook Chicken Tinga, Cilantro Brown Rice, Plantains, and Sweet Potatoes according to manufacturer instructions. 1. Cooked Rice 2. Cooked Chicken Tinga 3. Baked Plantains 4. Cooked Diced Sweet Potatoes 5. Garnish with Pineapple Salsa and any additional garnishes and toppings. 6. Enjoy! ASSEMBLY NOTES Recipe provides 2 Meat/Meat Alternate, 2 Grain, 1/8 c. Red/Orange, 1/8 c. Starchy Vegetable, 1/8 c. Dark Green Vegetable Per 1 Serving: 580 kcal, Total Fat 41g, Saturated Fat 2.517g, Trans fat .006g, Cholesterol 75mg, Sodium 820mg, Total Carbohydrate 94g, Dietary Fiber 5g, Total Sugars 27g, Protein 25g, Vitamin D .6mcg, Iron 1.256mg, Potassium 906mg, Calcium 38.01mg Disclaimer: NFP will vary depending on sweet potatoes, pineapple salsa, and other garnishes used. NFP does not include optional garnishes.

2.54 oz. Comida Vida 471045 Chicken Tinga (#12 level spoodle) 6.10oz. Comida Vida 490025 Cilantro Brown Rice (#8 tightly packed scoop for each 1 grain portion) 3 Comida Vida 470615 sliced plantains 1.164 oz. frozen, diced Sweet Potatoes 0.168 oz. Pineapple Salsa

School District Inspiration – Donegal School District

BIRRIA BAO BUNS

Level up your global eats game with this creative take on a bahn mi sandwich. This dish is made with tender, sliced beef tossed in Birria sauce, served on bao buns, and topped with a fresh veggies.

SERVINGS: 28 PREP TIME: 60 MIN

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THIS RECIPE IS BROUGHT TO YOU BY J.T.M. Food Group LEARN MORE HERE

INGREDIENTS

DIRECTIONS

Pre-Prep: 1. Thaw J.T.M. Seasoned Beef “Philly” Steak and Birria Sauce in cooler (less than 40° F) for 48 - 72 hours. 2. Slice red onions, Napa cabbage, and jalapeños and set aside until ready to assemble bao buns. 3. Pull sprigs of cilantro and set aside until ready to assemble bao buns. Preparation: 1. Empty Seasoned Beef “Philly” Steak into a full pan and stir gently to distribute evenly across the pan. 2. Add 2.5 lbs (40 oz.) of J.T.M. Birria Sauce to the Seasoned Beef “Philly” Steak and stir gently to combine. 3. Heat, uncovered at 350°F for 30-35 minutes. 4. Remove from oven and place in hot hold holding cabinet (145° F or higher - HACCP Critical Control Point) until ready to serve. 5. Heat Bao Buns according to manufacturer’s instructions. Place in hot hold holding cabinet (145° F or higher - HACCP Critical Control Point) until ready to serve. Assembly: 1. Portion 2 oz of Beef and Birria mixture on to each bao bun. 2. Garnish with 1 oz of shredded carrots, red onions, Napa cabbage and jalapeño slices. Top with cilantro sprigs. Options: • Sub out the bao buns with tortillas, a baguette, flat bread, or pita bread. • Sub out the Seasoned Beef “Philly” Steak with J.T.M.’s PlantBorn or Beef Taco Filling.

5 lbs J.T.M. Seasoned Beef Philly Steak (5891CE) 2.5 lbs J.T.M. Birria Sauce (73650) 28 oz Carrots, shredded 28 oz Red Onions, sliced 28 oz Napa Cabbage, sliced 28 oz Jalapeños, sliced 56 each Cilantro Sprigs (optional) 56 each Bao Buns

NOTES Each serving (2 bao buns) provides 2 M/MA + 2 Grains + ¼ c other veg.

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K-12 school nutrition pros can take peanut butter beyond the classic PB&J, and add a tasty element to a variety of dishes with this simple recipe for all- purpose peanut sauce.

MULTIPURPOSE PEANUT SAUCE

SERVINGS: 80 PORTIONS: 1 oz.

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THIS RECIPE IS BROUGHT TO YOU BY THE NATIONAL PEANUT BOARD LEARN MORE HERE

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INGREDIENTS

2 pounds, 8 ounces (4 cups) peanut butter 2 2/3 cups water 1 cup soy sauce, reduced sodium 6.8 ounces (1 cup) brown sugar 3/4 cup lime juice 1/2 cup toasted sesame seed oil 1 tablespoon + 1 teaspoon ginger, ground 2 teaspoons garlic, granulated 1 teaspoon cayenne pepper or red pepper flakes (optional)

DIRECTIONS

1. Place the ingredients in a blender and blend on medium speed until smooth. 2. Alternately, place the ingredients into the bowl of a stand mixer and mix, using the whip attachment. Begin mixing on low speed until the ingredients come together. Then increase speed to medium- high and whip until smooth, about 2 minutes. 3. If using cold, hold for cold service at 41°F. 4. If using hot, heat to 165°F or higher for at least 15 seconds. Hold for hot service at 135°F or higher.

NOTES 1 oz. portion provides .25 M/MA(Note: a 2 oz. portion provides .5 m/ma. and you can serve with .5 oz peanut granules to increase crediting to 1 m/ma.) Per 1 oz. Serving: 108 kcal, Total Fat 8.4 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 183 mg, Total Carbohydrate 6 g, Dietary Fiber 0 g, Protein 3 g, Vitamin C 1 mg, Iron 0 mg, Vitamin A 10 IU, Calcium 10 mg