Steaming is a healthy and common vegetable cooking technique in school kitchens. Small changes to cooking and holding techniques can greatly improve the quality of steamed vegetables served during school meals, which can increase visual appeal and consumption.
It is a snap to make fresh salsa in the buffalo chopper or food processor, and it leaves the bottled stuff in the dust. This recipe yields a mild salsa, but it is generally best to add jalapeños to taste, as their strength may vary. (Or your kids might like it hot.) Serve as a vegetable condiment with any number of dishes, such as nachos, fajitas, tacos, quesadillas, burgers, chicken, or even on a salad bar! Prepare early in the school year, when tomatoes are in their full glory.