Fall is the start of a new year on the school calendar. Why not start the new school year with a resolution to eat better? To help with a plan everyone can stick to, we’ve developed some inventive global-flavor recipes perfect for today’s young palates.
These recipes are not only filled with crave-worthy ingredients, they’re nutritious and can be prepared with grab-and-go in mind. They provide the nutrition needed for K-12 and also satisfy the call for healthy, portable eating important to active college and university students. It’s accomplished by combining fresh, colorful and popular flavors with a sense of global adventure.
Featured recipes:
Panecillos frescos «Rainbow»
Tender rice paper is packed with colorful veggies—rainbow carrots, red and yellow peppers, green Romaine ribbons—with a small serving of Alaskan pollock noodles and a side of Thai sunflower butter sauce.
Bol de kale kushari
Eat like an Egyptian with this bowl filled with whole-wheat noodles, rice cooked in chicken broth, coleslaw, shakshuka gravy, garbanzo beans, puffed quinoa, pickled turnips, kalamata olives and sesame paste.
Plato de caldo de miso y coco
A broth steeped with coconut-lime seasoning and white miso paste is a lively approach to Vietnamese pho. Noodles and julienned vegetables provide a bed for the halved soft-boiled egg topper.
Sando en blanco y negro
Black tahini spread, raspberry preserves and whipped cream cheese are layered between lightly toasted slices of pullman-loaf bread in this Japanese-style sando creation with big eye appeal.
Plato de caldo de pollo tailandés
A Thai-seasoned broth base accentuates pulled white chicken, whole-wheat noodles, broccoli florets, radish slices and scallions. A soft-boiled egg on top provides a centerpiece and peanuts offer texture.
Tostada de aguacate con tonkatsu
Breaded and deep-fried avocado takes its place as the centerpiece of a crust-free toasted sandwich layered with color and flavor. Surrounding the avocado are spicy sriracha mayo and a tangy-sweet yuzu marmalade.
