Start with a little research, toss in a dash of creativity and, next thing you know, you have a recipe for success. Make that six recipes, with solutions for K-12 and college and university dining.
One of the big challenges in K-12 foodservice is finding a way to get the most out of commodities. We present twists on recipes with commodity compliant staples—tater tots, fish sticks, turkey ham and croissants.
At the college and university level, we see an opportunity to capitalize on flavors emerging in big-city grab-and-go restaurants, such as protein-rich bone broth and fruity, health-forward toasts.
Featured recipes:
KOREAN HONEY BUTTERED TOTS
A sweet, zesty glaze gives crispy, oven-baked potatoes something extra. Serve as a side or as a meal atop a scrambled egg patty with scallions and a sesame seed sprinkle.
POLLOCK PO’ BOY SAMMIE
Add Southern flair to fish sticks. Serve on a fresh-baked and toasted roll lightly spread with a zippy Old Bay dressing. Pile on tomatoes, lettuce and pickles for a sandwich feast.
TURKEY HAM AND SWISS CROISSANT SANDWICH
It’s a croissant. It’s a waffle. It’s a sandwich treat. A whole-grain croissant is filled with turkey ham and Swiss cheese, then pressed in a waffle iron.
ROASTED CHICKEN BONE BROTH
This broth uses chicken, onions, carrots, celery and traditional seasonings. Pour it in a to-go coffee cup, add a slice of lemon and let flavor meet nourishment.
VEGAN BROTH
Here’s a vegan version of the broth cup. Made with onions, carrots and celery, it gets its protein from kombu and mushrooms. Miso paste adds flavor. Serve it with a lime slice.
WHIPPED RICOTTA TOAST WITH FRUIT
Color and flavor meet: Spread this light cheese on toasted honey-wheat bread, then garnish with mangoes, raspberries, blueberries, plums and mint leaves.
