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Steaming Vegetables: Techniques to Improve Food Quality

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.

Vegetable

Tropical Slaw

Recipe tester Denise Pianka, cook at North Middle School in Westfield, found this low-fat slaw easy to prepare and kid-friendly. If you are cooking in a nut-free school, as she is, note her imaginative substitution of spices for the peanut butter. The recipe was adapted from the fabulous SchoolFood in NYC, where it has been successfully served to oodles of school children.

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Sesame Vinaigrette

This homemade sesame vinaigrette combines sesame oil, soy sauce, Dijon mustard, apple cider vinegar and vegetable oil to create a dressing that can be used for a leafy green salad or an Asian slaw.

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Fruit

Fruity Breakfast Parfait

Vanilla yogurt is layered with bananas, strawberries, and pineapple and topped with almonds and dates. With all these ingredients you’ll have a new flavor every bite!

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Tartar Sauce USDA

Lowfat mayonnaise, pickle relish, and onions are the base for this classic tartar sauce. With the addition of dried parsley and dry mustard, this is sure to become a popular condiment among kids!

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Fruit

Breakfast Sushi

Tortilla wraps with nut butter, bananas and granola are a perfect way to get the morning started. Cut into small sushi pieces, this fun new take on breakfast will have the kids smiling from ear to ear!

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Vegetable

Apple Slaw with Dried Cherries

This delicious combination of fruit and veggies mixed with a sweet dressing is sure to become a favorite. With no cooking and little prep time this is a quick and easy dish!

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Grains

Egg Salad Sandwich USDA

Kids will devour this egg salad sandwich – a delicious mix of hard-cooked eggs, celery, onion and spices, served between two slices of bread. A classic!

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