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

Salads

Acini de Pea Confetti Salad

Acini de Pea Confetti Salad - 48 servings

This healthy recipe comes from NDSU Extension Service.

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Zesty Pink Lentil Salad - 50 Servings

Zesty Pink Lentil Salad - 50 Servings

This recipe comes from USDA Healthy Meals Resource System, Bennett-Hemenway Elementary School – Natick Public Schools (Recipes for Healthy Kids Challenge)

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Rice Salad - 50 Servings

Rice Salad - 50 Servings

This recipe comes from USDA Healthy Meals Resource System, Recipes for Child Care

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Going Green - 48 Servings

Going Green - 48 Servings

This recipe comes from USDA Healthy Meals Resource System, Improving Nutrition & Physical Activity Quality in Delaware Child Care

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Garbanzo Bean Salad - 50 Servings

Garbanzo Bean Salad - 50 Servings

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

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Citrus Confetti Couscous - 50 Servings

Citrus Confetti Couscous - 50 Servings

This recipe comes from USDA Healthy Meals Resource System, Produce for Better Health Foundation

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Tri Bean Good

Tri Bean Good - 50 Servings

This recipe comes from USDA Healthy Meals Resource System, James Lick Middle School (Recipes for Healthy Kids Competition)

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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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