Food and Nutrition

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Using Regionally Grown Grains and Pulses in School Meals

Best Practices, Supply Chain Analysis and Case Studies

Institute for Agriculture and Trade Policy

Main Dishes

Spaghetti el Lentil

Spaghetti el Lentil

This healthy recipe comes from NDSU Extension Service.

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Sloppy Lentil Joes - 50 Servings

Sloppy Lentil Joes - 50 Servings

This recipe comes from USDA Healthy Meals Resource System: Vermont FEED; Vermont Agency of Education; School Nutrition Association of Vermont; “New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks” recipe book, p. 175

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Chickpeas and Pasta 50 Servings

Chickpeas and Pasta - 50 Servings

This recipe comes from USDA Healthy Meals Resource System: Vermont FEED; Vermont Agency of Education; School Nutrition Association of Vermont; “New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks” recipe book, p. 151

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Veggie and Hummus Pita Sandwich 50 Servings

Veggie and Hummus Pita Sandwich - 50 Servings

This recipe comes from USDA Healthy Meals Resource System, Valley City Junior/Senior High School (Recipes for Healthy Kids Challenge)

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Tomatoes with Garbanzo and Rosemary Over Rotini Pasta - 50 Servings

Tomatoes with Garbanzo and Rosemary Over Rotini Pasta - 50 Servings

This recipe comes from USDA Healthy Meals Resource System, NH Obesity Prevention Program, DHHS, DPHS

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Sweet and Spicy Vegetarian Chili 50 Servings

Sweet and Spicy Vegetarian Chili - 50 Servings

This recipe comes from USDA Healthy Meals Resource System, Wayzata High School (Recipes for Healthy Kids Competition)

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Pueblo Pie 48 Servings

Pueblo Pie - 48 Servings

This recipe comes from USDA Healthy Meals Resource System, Physicians Committee for Responsible Medicine

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Development of many of the materials on this website was made possible, in part, with funding from the Northern Pulse Growers Association.

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