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

Side Dishes

Acini de Pea Confetti Salad

Acini de Pea Confetti Salad - 48 servings

This healthy recipe comes from NDSU Extension Service.

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Warm Lentils and Spinach - 50 Servings

Warm Lentils and Spinach - 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. 97

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Tasty Tots - 50 Servings

Tasty Tots - 50 Servings

This recipe comes from Recipes for Healthy Kids, By Jeanne S., Lauren M., Jeanne G. and Rodney P. from Bellingham Public Schools, Bellingham, MA.

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Panelle Fries - 50 Servings

Panelle Fries - 50 Servings

This recipe comes from USDA Healthy Meals Resource System, Metcalfe Elementary (Recipes for Healthy Kids Challenge)

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Missouri River Medley - 50 Servings

Missouri River Medley - 50 Servings

This recipe comes from USDA Healthy Meals Resource System, St. Mary’s Grade School (Recipes for Healthy Kids Competition)

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Lentils of the Southwest - 50 Servings

Lentils of the Southwest - 50 Servings

This recipe comes from The University of Mississippi, National Food Service Management Institute (NFSMI)

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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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