This recipe book showcases sustainable ingredients that reduce carbon footprints and support regenerative agriculture, fostering environmental stewardship. Each recipe prioritizes nutrient-dense vegetables, grains, and legumes to encourage healthy choices and promote balanced nutrition. Recipes were submitted by USFA members and showcase real menu items served in schools across the country.
Plant- Forward Edition
K-12 Recipes for Districts of ALL Sizes A PROJECT OF THE URBAN SCHOOL FOOD ALLIANCE
www.UrbanSchoolFoodAlliance.org | Fall 2025 Release
Who is USFA? The Urban School Food Alliance (USFA) is a data-driven nonprofit founded in 2012 by school nutrition professionals in large districts with a mission to change the landscape of child nutrition. For more than a decade, its members have worked to improve food quality, access, and sustainability. Their achievements include helping school districts adopt an antibiotic-free standard for poultry, even before many of the nation’s leading restaurants, and removing 225 million polystyrene trays from landfills every year by implementing compostable plates. USFA leverages this expertise and experience to share evidence-informed practices, make high-quality ingredients available and affordable, and advocate for policies that support programs and students.
JOIN THE CONVERSATION
www.UrbanSchoolFoodAlliance.org
TABLE OF CONTENTS 04 entrees 14 vegetables 22 fruits 28 breakfast 32 sauces & dips Note: The recipe outcomes and allergen information may vary depending on the specific ingredients and equipment used in your location.
Why a plant-forward recipe book? This recipe book showcases sustainable ingredients that reduce carbon footprints and support regenerative agriculture, fostering environmental stewardship. Each recipe prioritizes nutrient-dense vegetables, grains, and legumes to encourage healthy choices and promote balanced nutrition. Recipes were submitted by USFA members and showcase real menu items served in schools across the country. • Links light up and are clickable! Use them to navigate through the document, or jump to linked resources. • Use the Download button below to save a copy of the recipe book to your computer. • You can send the document by clicking the share icon below - be sure to click the “share current page” square if you want to send a specific recipe. • The icons below denote if a menu item is Gluten-Free or Vegan. Gluten-Free Vegan How to use this guide:
School Bites | Fall 2025 Release | Page 3
entrees CONTENTS Alfredo Flat Bread Asian Strips & Broccoli Asian Style Sweet & Spicy Veggie Burger Chickpea Tikka Masala with Rice Falafel Wrap Lentil Chili-Frito Pie Pupuas with Curtido & Plantains Thai Chicken & Brown Rice Lettuce Wraps
6 7 8 9 10 11 12 13
K-12 Recipes for Districts of ALL Sizes A PROJECT OF THE URBAN SCHOOL FOOD ALLIANCE
School Bites | Fall 2025 Release | Page 5
entree
Alfredo Flat Bread Scaled for: 25 Servings
Allergens: Contains Gluten, Milk, Oats/Oat Products, Soy, Wheat
Ingredient
Quantity
Herb Compound Butter Blend Bread, Pita Style, Flatbread
2 ounce 25 each
Broccoli, Floret
12 1/2 ounce
Cheese, Sauce, Alfredo
2 pound, 5 1/2 ounce
Spinach
6 1/4 ounce
Cheese, Shredded Mozzarella
12 1/2 cup
Cheese, Parmesan
2/3 cup, 1 tablespoon
Pepper, Black
1.55 teaspoon
DIRECTIONS:
Tip: For best results, do not use pan liners.
1. Preheat oven to 375°F, low fan.
steamed broccoli on top of the cheese sauce. Then add the raw spinach.
2. Spray sheet pan with pan spray and place pitas directly on sheet pan. 3. Brush pita with melted herb compound butter. Make sure to cover the entire pita, including the edges. 4. Spread cheese sauce over pita in a thin layer, leaving a small border around the edges. 5. Chop the broccoli into very small pieces and steam briefly, add the
6. Sprinkle the mozzarella cheese evenly over pizza and then sprinkle Parmesan cheese and black pepper over mozzarella. 7. Bake for about 5 minutes or until cheese is melted and bubbly and edges are lightly golden. Due to
differences in ovens, you may need to adjust cooking time and temperature.
8. Slice pizza in 4 triangles.
Recipe contributed by: Austin ISD in Austin, Texas
School Bites | Fall 2025 Release | Page 6
entree
Asian Strips & Broccoli Scaled for: 25 Servings Allergens: Contains Gluten, Pineapple, Sesame, Soy, Wheat
Ingredient
Quantity
Ramen Noodles
25 cup
Vegetarian Strips, Plant Based
3 pound, 14 1/2 ounce
Asian Sauce
1 1/4 cup
Broccoli, Floret
1 pound, 9 ounce
Asian Sauce
6 1/4 cup
DIRECTIONS:
1. Defrost the vegetarian strips and Asian sauce overnight in a cooler. 2. Chop the strip in half/bite size pieces and toss with the first amount of Asian sauce. 3. Use a sheet pan, with a liner, and spread the strips on it to bake. 4. Cook at 375°F for 7-10 minutes or until the sauce is glazed on the strips.
5. Cut broccoli in bite size pieces.
6. Steam broccoli for about 3-5 minutes or until broccoli is bright green and fork-tender. 7. Combine the glazed strips, steamed broccoli, and second amount of Asian sauce in a large pan. Steam mixture for 8 minutes or until you reach 145°F. 8. Serve vegetarian strip and broccoli mixture over ramen noodles.
Recipe contributed by: Austin ISD in Austin, Texas
School Bites | Fall 2025 Release | Page 7
entree
Asian Style Sweet & Spicy Veggie Burger
Scaled for: 50 Servings Allergens: Not Provided
Ingredient Quantity Split Pea, Yellow, Dry 4 1/2 pounds Water 5 quarts Butternut Squash, Frozen 6 1/4 pounds Soy Sauce, Less Sodium 1 1/2 cups Onion, Granulated 2 tablespoons Garlic, Granulated 1/4 cup
Ingredient
Quantity
Ginger, Ground 1/4 cup Cornmeal 4 cups
Hamburger Buns, Whole Grain Rich
50 each
See Recipe, Page 16 See Recipe, Page 36
Pineapple Slaw
Sweet Chili Mayo
DIRECTIONS:
Note: Menu item is served with Asian Slaw & Sweet Chili Mayo, recipe pages listed above.
1. Wash and rinse split peas with cold water. Place in a steamtable pan and cover with water. Cover and steam for 20 to 30 minutes. Remove from steamer and cool. CCP: hold cold for service, below 41°F. 2. In a large standing mixer, add thawed squash and chilled split peas. Mix until squash ans split peas are blended, and squash is mashed. 3. Add soy sauce, granulated onion, granulated garlic, and ginger. Mix well. 4. Mix in cornmeal. Mixture should be a little wet.
5. Line sheet pans with parchment and spray parchment with pan spray.
6. Preheat oven to 375°F.
7. Scoop burger using a #6 scoop. Place on sheet tray. Gently pat down top. 8. Bake for 35 minutes, until burgers are firm. Serve immediately or cool and freeze for later use. CCP: Heat to 135°F for at least 15 seconds; Hold warm, above 135°F for service. 9. Serving/Assembly Instructions: (1) Place 1/4 cup slaw on the bottom of the bun (2) Top with veggie burger (3) Serve with 1 ounce of sweet chili mayonnaise.
Recipe Included from the USFA Cooking for Healthy Kids Training
School Bites | Fall 2025 Release | Page 8
entree
Chickpea Tikka Masala with Rice Scaled for: 25 Servings Allergens: Soy
Ingredient
Quantity
Rice, Brown, Medium Grain
4 lb, 5.812 oz
Oil, Salad Canola
4.115 oz
Water
8 lb, 5 1/3 oz 7 lb, 2.583 oz 4 lb, 2 2/3 oz
Beans, Canned, Garbanzo
Tikka Masala Sauce (See Recipe Page 37)
Cilantro
4.167 oz
DIRECTIONS:
4. Serving/Assembly Instructions: Wash and dry cilantro - Finely chop and reserve for service. Place rice first on serving line, followed by Tikka Masala. Garnish with freshly chopped cilantro. Place 1 cup cooked brown rice in serving container and top with a 6 oz scoop of Tikka Masala.
1. Preheat oven to 350°F or turn steamer setting on Combi Oven 2. Cook Rice: Combine oil, rice, and water, cover and place in oven or steamer for 20-25 minutes (steamer) or 40-45 minutes (oven), cook until rice is tender and minimum internal temperature is 140°F or above. Wrap and reserve for service in warmer 3. Heat the Tikka: Mix 1/2 bag of sauce with 1 can of rinsed and drained chickpeas in a 2” hotel pan, wrap with plastic, then foil. Bake in 350°F oven for 45 minutes or until internal temperature reaches 165°F. Leave wrapped in the warmer until ready for service.
Note: See the recipe on page 37 for the Tikka Masala Sauce.
Tip: Trying serving with the Roasted Garlicky Broccoli (recipe on page 18) for a color garnish and extra veggies!
Recipe contributed by: Montgomery County Public Schools, Gaithersburg, Maryland
School Bites | Fall 2025 Release | Page 9
entree
Falafel Wrap
Scaled for: 25 Servings (1 Each) Allergens: Contains Gluten, Milk, Oats/Oat Products, Soy, Wheat
Ingredient
Quantity
Falafel, Vegetarian Nugget
75 pieces
Pita Style Flatbread
25 each
Cheese, Feta, Crumbled
1 pound 9 ounces
Lettuce, Romain Tomatoes, Large
1 pound 11 1/2 ounces 3 pound 2 ounces 3 pound 2 ounces
Tzatziki Sauce
DIRECTIONS:
1. Fully thaw the pita and bring to room temperature.
6. Wrap the bottom half of the Gyro with a piece of single sheet foil, leaving the top open 7. Assemble the Gyro in this order: (1) Pita, (2) Add two long pieces of Romaine (3) Layer two slices of tomato (cut in halves) (4) Add 1oz. Feta Cheese crumbles (5) Top the vegetables with 3 pieces of Falafel sliced in half. (6) Add a 2oz. cup (with lid) of Tzatziki.
2. Defrost the Falafel.
3. Cut lettuce in long strips.
4. Slice tomatoes and cut each slice in half. 5. Prepare the Tzatziki Sauce (distribute into (25) 2oz cups).
Recipe contributed by: Austin ISD in Austin, Texas
School Bites | Fall 2025 Release | Page 10
entree
Lentil Chili-Frito Pie Scaled for: 25 Servings (1 Each) Allergens: Contains Corn/Corn Products, Lentils
Ingredient
Quantity
Ingredient
Quantity
Lentils
1 pound 5.6 ounces
Chili Powder
1/8 cup
Cooking Oil 1 tablespoon Onion, Yellow 10 ounces Bell Pepper, Red 8 ounces Comino Powder 1 tablespoon Garlic, Peeled 1 tablespoon Pablano Pepper 6 ounces
Salt
1/2 teaspoon
Vegetable Broth/Stock 4 Cups Tomato Paste 6 Ounces Tomato, Diced 1 Pound Fritos Chips
2 Pound 5 1/2 Ounce
DIRECTIONS:
1. Pour dry lentils into colander and rinse well with cool running water. Sort the lentils with your hands and eyes to inspect for rocks. Place rinsed lentils in a slotted steam pan and steam for 12-15 minutes. 2. While lentils are steaming, heat oil on medium heat & cook/saute onions for 3-5 minutes. 3. Add salt, diced red bell peppers, and diced roasted Poblano peppers and cook/saute for another 5 minutes. 4. Add Chili powder, cumino, and fresh minced garlic and cook until garlic turns golden.
5. Add tomato paste and mix all ingredients thoroughly. 6. Stir in lentils and canned tomatoes and mix all ingredients thoroughly. 7. Add vegetable broth/stock and heat all ingredients to a low simmer for 30-40 minutes, or until lentils are tender. Stir mixture frequently throughout the cooking process. 8. Serving/Assembly Instructions: (1) Portion 1.5oz Fritos into bottom of serving container (2) Top with #6 disher lentil chili (3) 1oz shredded cheddar cheese is menued as an optional condiment for Lentil Frito Pie
Recipe contributed by: Austin ISD in Austin, Texas
School Bites | Fall 2025 Release | Page 11
entree
Pupusa with Curtido & Plantains Scaled for: 25 Serving Allergens: Milk
Ingredient
Quantity
Pupusa, Bean & Cheese Plantains, Frozen, Sliced
25 each
9 lbs, 6 oz
Cilantro
6 1/4 oz
*Curtido Slaw (See recipe page 17)
6 lb, 4 oz
DIRECTIONS:
1. Pupusas: For best results, defrost Pupusas out of the cardboard minimum of 2 days prior to service. 2. Convection Oven Directions: Preheat oven to 375°F, place a sheet of parchment paper on a full-sized sheet pan. Remove thawed Pupusas from pouch using scissors and place a single layer (12-15) on the sheet pan. Place sheet pan with Pupusas in oven for 8-10 minutes or until internal temperature is at least 165°F for 30 seconds. Let stand for at least 1 minute then shingle into a 2-inch hotel pan. No more than one layer high. (For Combi ovens, follow directions above with the oven preheated to 350°F, 10% steam for 10-15 minutes). 3. Plantains: For best results, cook plantains from frozen.
4. Convection oven directions: Preheat oven to 375°F. Spread frozen Plantains evenly on parchment paper lined baking pan. Bake for 12-15 minutes or until golden brown. Transfer to 2” deep hotel pan and reserve uncovered in a hot box until service. Garnish with chopped Cilantro when putting on serving line. (For Combi ovens, follow directions above, except DO NOT use parchment paper, use pan spray instead. Stir midway through the baking process). 5. Curtido Slaw: Pre-portion into (25) 5 oz clear plastic cups 6. Serving/Assembly Instructions: Line #300 ranch trays with paper. Put the Pupusas and Plaintains on the serving line. Put the Curtido within reach on the serving line (not under heat). Place one Pupusa, 4-6 Plantains, and one container of Curtido in each ranch tray.
Recipe contributed by: Montgomery County Public Schools, Gaithersburg, Maryland
School Bites | Fall 2025 Release | Page 12
entree
Thai Chicken & Brown Rice Lettuce Wraps Scaled for: 50 Servings (1 Each) Allergens: Not provided
Ingredient
Quantity
Chicken (cooked) Shredded or Diced
6 pounds 4 ounces 4 pounds (3 quarts) 2 pounds (2 quarts)
Mango, Diced OR Pineapple Bits, drained
Peppers, Bell, Red, Fresh, Julienne
Brown Rice, Cooked
8 pounds (6 quarts, 1 cup)
*Peanut Sauce (See recipe page 35)
1 quart 2 1/4 cups 3 ounces (2 cups)
Cilantro, Fresh, Chopped
Lettuce, Boston or Bibb, Large Whole Leaves 100 each
DIRECTIONS:
1. Combine chicken, mango or pineapple, red bell pepper, brown rice, and peanut sauce. Gently mix. 2. Place 1 cup of the Thai Chicken and rice mixture in a serving container.
3. Garnish chicken/rice mixture with fresh cilantro. 4. Serve 2 large, fresh lettuce leaves with each serving for students to make their own lettuce wraps. Serve cold.
Variation: * For a Peanut-Free sauce whisk together 1 pint 2 ounces of sweet chili sauce and 1 pint 7 ounces of pineapple juice.
Recipe Included from the USFA Cooking for Healthy Kids Training
School Bites | Fall 2025 Release | Page 13
vegetables CONTENTS Pineapple Slaw Curtido Slaw
16 17 18 19 20 21
Garlicky Roasted Broccoli Edamame & Corn Salad Honey Ginger Carrots Tomato & Cucumber Salad
K-12 Recipes for Districts of ALL Sizes A PROJECT OF THE URBAN SCHOOL FOOD ALLIANCE
School Bites | Fall 2025 Release | Page 15
vegetable
Pineapple Slaw Scaled for: 50 (1/4 Cup) Servings Allergens: Not Provided *Photo credit: Healthy School Recipes
Ingredient
Quantity
Cabbage, Shredded Carrots, Matchstick
22 ounces
1 pound
Pineapple, Tidbits, Well Drained
26 ounces 1 teaspoon
Ginger, Ground
Vinegar, Apple Cider
1/4 cup
Oil, Sesame
2 tablespoons
Soy Sauce, Less Sodium
1/2 cup 1/4 cup
Honey
Lime Juice Lime Zest
2 tablespoons 1 tablespoon
DIRECTIONS:
1. Add cabbage, carrots, and pineapple to a large bowl. 2. In a small bowl, mix ginger, vinegar, oil, soy sauce, honey, lime juice and zest. Whisk to combine.
3. Toss dressing with cabbage mixture 1 hour before service (or up to 3 hours before service). 4. It is best to serve the slaw on the same day it is mixed. CCP: hold cold for service below 41°F.
Note: This slaw is served on the Asian Style Sweet & Spicy Veggie Burger (page 8) with Sweet Chili Mayo (page 36).
Recipe Included from the USFA Cooking for Healthy Kids Training
School Bites | Fall 2025 Release | Page 16
vegetable
Curtido Slaw Scaled for: 7 (1 Cup) Servings Allergens: Not Provided
Ingredient
Quantity
Cabbage, Shredded Carrots, Shredded
1 lb, 15 1/2 oz
11.7 oz 9.3 oz 2.8 oz .035 oz .109 oz
Onion, Red, Raw
Jalapeno Peppers, Whole
Oregano, Ground
Salt
Apple Cider Vinegar
1 3/4 cup
DIRECTIONS:
1. Wash jalapenos and remove tops, cut in half vertically and slice into 1/8” half moons. 2. Fill pasta kettle 3/4 the way and heat to maximum allowable temperature. 3. Add vinegar, salt, and oregano to a 100 gallon kettle and set to chill cycle. Agitate on slow speed. 4. Add cabbage and shredded carrots to colander outside of kettle.
5. When the water has reached temperature, lower the colander into the water. Submerge for 20 seconds and then lift out of the water. 6. Add the cabbage to the dressing and mix on medium speed with the lid down until thoroughly incorporated. 7. Package Immediately as required for recipes.
Note: This slaw is served with the Pupusa with Curtido & Plantains entree (page 12).
Recipe contributed by: Montgomery County Public Schools, Gaithersburg, Maryland
School Bites | Fall 2025 Release | Page 17
vegetable
Garlicky Roasted Broccoli Scaled for: 13 (1/2 Cup) Servings Allergens: Not Provided
Ingredient
Quantity
Oil, FR, ZTF
.160 oz .550 oz
Granulated Garlic
Broccoli, Frozen, Chopped
2 lb, 3.767 oz
DIRECTIONS:
1. Preheat oven to 375°F
4. In a small bowl, mix together the seasonings and oil. 5. Pour mixture over the bowl and coat evenly. 6. Roast in the oven for approx. 10-15 minutes.
2. Line a baking sheet with parchment, spray with cooking spay. 3. Measure and spread out the broccoli on the baking sheet.
Recipe contributed by: Montgomery County Public Schools, Gaithersburg, Maryland
School Bites | Fall 2025 Release | Page 18
vegetable
Edamame & Corn Salad Scaled for: 50 (1/2 Cup) Servings Allergens: Not Provided
Ingredient
Quantity
Mayonnaise, Fat Free
14 ounce
Lemon Juice
10 ounce
Pepper, Black
2 teaspoon
Ginger Root, Raw, Grated
1 tablespoon
Whole Kernel Sweet Corn (drained)
18 cup
Edamame, Blanched
8 3/4 cup
Onions, Raw
2 1/2 cup
Peppers, Bell, Red, Diced
2 1/2 cup
Cilantro Leaves, Raw, Chopped
1 cup
DIRECTIONS:
1. Whisk together mayonnaise and lemon juice 2. Add seasonings and stir until well combined. Let stand in refrigerator overnight. 3. Drain corn (thawed frozen corn may be substituted).
4. Combine corn, edamame, onion, red pepper and cilantro. Mix well.
5. Add dressing and mix until
ingredients are well coated with dressing.
6. Label and date, then store in a cooler overnight.
Recipe contributed by: Gwinnett County Public Schools in Suwanee, Georgia
School Bites | Fall 2025 Release | Page 19
vegetable
Honey Ginger Carrots Scaled for: 25 (1/2 Cup) Servings Allergens: Not Provided
Item
Quantity
Carrot, petite
4 pound, 2 2/3 ounce
Honey
3/8 cup, 3/4 teaspoon
Garlic, Peeled
2.083 teaspoon
Salt, Iodized
1.042 teaspoon
Ginger, Ground
1 tablespoon, 1.167 teaspoon
Oil, Canola
1/4 cup, 1/2 teaspoon
DIRECTIONS:
1. Pre-heat oven to 400°F.
5. Cook for 10 minutes and then re-toss carrots on the pan, and rotate. 6. Check carrots after another 5 minutes, they should be fork tender, and slightly browned. Continue to check every few minutes if they are not done after these two checks.
2. Cut baby carrots in half on the diagonal and put in a bowl.
3. Combine the carrots with the honey, salt, ginger, minced raw garlic and oil, and toss until well mixed. 4. Put the carrots on a sheet pan that has a liner on it, and put into a 400°F degree oven.
Tip: Carrots can be cut a day or more before service and held in water until needed.
Recipe contributed by: Austin ISD in Austin, Texas
School Bites | Fall 2025 Release | Page 20
vegetable
Tomato & Cucumber Salad Scaled for: 12 (1/2 Cup) Servings Allergens: Not Provided
Item
Quantity
Grape Tomatoes
12 ounce
Cucumbers
1 1/2 pound
Onions, Red
4 ounce
Black Pepper
1/2 teaspoon
Seasoning (Veg Grill Mate, McCormick)
4 teaspoon
Olive Oil
4 tablespoon
DIRECTIONS:
1. Cut grape tomatoes in halves.
6. Add pepper and vegetable seasoning.
2. Slice cucumbers with vegetable cutter.
7. Toss everything until well coated.
8. Store in cooler until ready to serve.
3. Dice red onions.
9. Portion in 4oz cups for easy self- pickup.
4. Put cut tomatoes, cucumbers, and onions into a bowl.
Tip: Carrots can be cut a day or more before service and held in water until needed.
5. Drizzle ingredients with olive oil.
Recipe contributed by: Aldine ISD in Houston, Texas
School Bites | Fall 2025 Release | Page 21
fruits CONTENTS
Cranberry Mandarin Spinach Salad Mango Pico Peach Crisp Strawberry Sorbet
24 25 26 27
K-12 Recipes for Districts of ALL Sizes A PROJECT OF THE URBAN SCHOOL FOOD ALLIANCE
School Bites | Fall 2025 Release | Page 23
fruits
Cranberry Mandarin Spinach Salad Scaled for: 12 (1 Cup) Servings Allergens: Corn/Corn Products, Oranges/ Orange Juice, Raspberries, Red Dye
Ingredient
Quantity
Spinach, Fat Fresh
2 1/2 pound
Onion, Red
1 1/4 pound
Oranges, Mandarin
4 cup
Cranberries, Dried, Sweetened
2 cup
Vinaigrette, Raspberry
1 1/4 cup
DIRECTIONS:
1. Toss spinach leaves with dressing.
4. Using a 1-cup spoon, portion 1 cup packed spinach in individual containers. 5. Top each salad with red onions, mandarins, and cranberries.
2. Drain and measure mandarin oranges.
3. Dice red onions.
Recipe contributed by: Aldine ISD in Houston, Texas
School Bites | Fall 2025 Release | Page 24
fruits
Mango Pico Scaled for: 25 (1.2 ounce) Servings Allergens: None Provided
Ingredient
Quantity
Mango Fruit, Diced, Frozen
1 pound, 4.833 ounce
Tomatoes
8 1/3 ounce
Cilantro
.417 ounce
Onion, Red
4.167 ounce
Lime Juice
2.083 teaspoon
Black Pepper
.521 teaspoon
DIRECTIONS:
1. Defrost the mangos.
4. Add the lime juice and black pepper.
2. Small dice the tomatoes and red onion, chop the cilantro. 3. Mix the mango, tomatoes, red onion, and cilantro together.
5. Store in the cooler until use.
Tip: This pico goes great with fish tacos, barbecue, and Caribbean dishes!
Recipe contributed by: Austin ISD in Austin, Texas
School Bites | Fall 2025 Release | Page 25
fruits
Peach Crisp Scaled for: 36 (1/2 cup) Servings Allergens: Oats/Oat Products, Peaches; May contain Gluten, Wheat
Ingredient (Filling)
Quantity
Peaches, Sliced
9 pound
Cornstarch Lemon Juice
1 tablespoon, 1 teaspoon 1 tablespoon, 2 teaspoon
Ingredient (Crumble Topping)
Quantity
Butter Spread, Vegan
1 pound 12 ounce 9 ounce
Oats, Rolled
Flour, Whole Wheat Cinnamon, Ground
2 teaspoon
Sugar, Brown
12 ounce
Tip: The Topping can be made ahead of time and stored in the cooler or freezer for later use.
DIRECTIONS:
1. For Filling: Drain the peaches and toss lemon juice and cornstarch together in a mixing bowl with gloved hands. Make sure all of the ingredients are completely combined and incorporated. 2. Spray the edges of a 2” full pan and pour the peach mixture into it - 9 lbs of fruit for each pan. 3. For Crumble Topping: Cool butter to room temperature so it is easier to crumble.
5. In a large bowl combine the butter chunks, oats, flour, cinnamon, and sugar in a large bowl. And with gloved hands, combine all ingredients. *For large quantities use a standing mixer to combine these ingredients. 6. Crumble the butter with the other ingredients until it forms small clumps like wet sand. This mixture will take a little working, but it will come together to form crumbles. 7. Spread 2 lbs 8 oz. of the crumble topping evenly over on top of the fruit. 8. Cook at 375 degrees for 30 minutes or until the crisp is bubbling.
4. Cut up the butter into small chunks.
Recipe contributed by: Austin ISD in Austin, Texas
School Bites | Fall 2025 Release | Page 26
fruits
Strawberry Sorbet Scaled for: 40 (1/2 cup) Servings Allergens: None Provided
Ingredient
Quantity
Strawberries, Frozen
10 pound
DIRECTIONS:
1. Thaw half of the quantity of strawberries fully until soft. Keep the other half of the strawberries frozen. 2. Put the frozen strawberries in the bowl of the mixer. 3. Add the thawed strawberries on top of the frozen strawberries in the bowl. 4. Using the paddle attachment on the mixer, combine the frozen and thawed berries on speed 1 for approximately 5 minutes. When the strawberries are broken down, increase to speed 2, and continue mixing until you have a smooth and creamy texture.
5. Portion the sorbet using a #8 scoop into serving bowls. 6. Store the portioned sorbet in the freezer until service time.
Recipe contributed by: Austin ISD in Austin, Texas
School Bites | Fall 2025 Release | Page 27
breakfast CONTENTS Blueberry Oat Bars Butternut Squash Yogurt Parfait
30 31
K-12 Recipes for Districts of ALL Sizes A PROJECT OF THE URBAN SCHOOL FOOD ALLIANCE
School Bites | Fall 2025 Release | Page 29
breakfast
Blueberry Oat Bars Scaled for: 25 (1 bar) Servings Allergens: Not Provided
Ingredient
Quantity
Rolled Oats
1 1/2 quart
Flour, All-Purpose, Enriched
3 cups
Brown Sugar, Packed Butter, Unsalted, Cold
1 1/2 cup
1 pound 3 ounces 3 quarts 1/2 cup
Blueberries, Frozen (not thawed)
Brown Sugar Lemon Juice Cornstarch
3/4 cup 3/8 cup
2 tablespoons
DIRECTIONS:
1. Preheat oven to 350°F. Spray a large cake pan with vegetable oil. 2. In a mixer with a flat paddle attachment, mix oats. flour, sugar, and cold butter until large clumps form. Clumps should be the size of peas with no big chunks of butter. If mixing a small batch, you can mix by hand. 3. Transfer 1/2 the mixture to a prepared pan and press down firmly to make the crust.
4. For blueberry layer, in a large sauce pot, mix all ingredients together over medium high heat. Stirring constantly. Boil until thickened.
5. Pour blueberry mixture over crust.
6. Sprinkle remaining crumb mixture on top of blueberry and crust.
7. Bake in oven for 35-45 minutes
8. Let cool completely before cutting into bars.
Recipe contributed by: Palm Beach County School District in Palm Beach, FL
School Bites | Fall 2025 Release | Page 30
breakfast
Butternut Squash Yogurt Parfait
Scaled for: 60 Servings Allergens: Not Provided
Ingredient
Quantity
Butternut Squash (frozen)
20 pound
Olive Oil
3/8 cup 3/8 cup
Maple Syrup Salt, Kosher
2 teaspoons 2 tablespoons
Cinnamon, Ground Cranberries, Dried
7 1/2 cup 15 pound 4 pound
Yogurt, Vanilla, Non-Fat Granola, Whole Grain-Rich
DIRECTIONS:
1. Preheat oven to 425° F.
4. In one, 8-fluid ounce cup, add 4 ounces, or ½ cup, of yogurt. 5. Add 1 ounce of granola on top of yogurt. 6. Top granola with ½ cup squash and 1/8 cup cranberry.
2. Distribute squash evenly onto three baking sheets. Toss each sheet with 2 tablespoons olive oil and 2 tablespoons maple syrup. 3. Sprinkle each sheet evenly with salt and cinnamon. Evenly coat by tossing squash together. Bake for 30 minutes then set aside.
Recipe Included from the USFA Cooking for Healthy Kids Training
School Bites | Fall 2025 Release | Page 31
sauces & dips CONTENTS Peanut Butter Vanilla Yogurt Dip Peanut Sauce Cilantro Lime Sauce Sweet Chili Mayo Tikka Masala Sauce
34 35 36 36 37
K-12 Recipes for Districts of ALL Sizes A PROJECT OF THE URBAN SCHOOL FOOD ALLIANCE
School Bites | Fall 2025 Release | Page 33
sauces & dips
Peanut Butter Vanilla Yogurt Dip Scaled for: 50 (6.5 Tbsp) Servings Allergens: Peanuts
Ingredient
Quantity
Peanut Butter Vanilla Yogurt
5 1/4 pound 3.125 quarts
DIRECTIONS:
1. Combine peanut butter and with one-half of yogurt and mix well. Add remaining yogurt and mix well. For large batches, use a mixer.
2. Portion into ½ cup containers.
3. Keep cold for service.
Variation: For a chocolate version, add cocoa powder (1 cup of cocoa powder to 50 portions) to dip mixture
Recipe Included from The National Peanut Board
School Bites | Fall 2025 Release | Page 34
sauces & dips
Peanut Sauce Scaled for: 40 (1 ounce) Servings Allergens: Peanuts, Sesame, Soy *Photo credit: Healthy School Recipes
Ingredient
Quantity
Peanut Butter
2 cups (1 1/4 pound)
Water
1 1/3 cups
Soy Sauce, Reduced Sodium
1/2 cup 1/2 cup 3/8 cup 1/4 cup
Sugar, Brown
Lime Juice
Oil, Sesame, Toasted Ginger, Ground Garlic, Granulated
2 teaspoons
1 teaspoon Cayenne Pepper or Red Pepper Flakes (optional) 1/2 teaspoon
DIRECTIONS:
1. Place the ingredients in a blender and blend on medium speed until smooth, about 30 seconds. Alternatively, you can mix in a stand mixer or by hand.
Tip: Directions for using a stand mixer in place of a blender: Place the ingredients into the bowl of a stand mixer and mix, using the whip attachment. Begin mixing on low speed until the ingredients come together. Then increase speed to medium high and whip until smooth, about 2 minutes.
Variation: * For a Peanut-Free sauce whisk together 1 pint 2 ounces of sweet chili sauce and 1 pint 7 ounces of pineapple juice.
Recipe Included from the USFA Cooking for Healthy Kids Training
School Bites | Fall 2025 Release | Page 35
sauces & dips
Ingredient Quantity Cilantro, Fresh 9 1/2 ounces Garlic, Fresh 1 1/2 teaspoons Lime Juice 1 1/4 cup Honey 7 ounces Quantity Cayenne Pepper, Ground 1/3 teaspoon Vegetable Oil 3 1/8 cup Cumin 1/3 teaspoon Rice Vinegar .313 cup Cilantro Lime Sauce Scaled for: 50 (1 ounce) Servings Ingredient
DIRECTIONS:
1. Trim and wash cilantro; Mince the garlic.
3. Put in a large mixer bowl.
2. Place cilantro and garlic into a food processor and pulse a few times until the cilantro is chopped (you may have to do several batches).
4. Add the lime juice, honey and cayenne pepper and blend. While blending, slowly add the vegetable oil. Continue blending until smooth.
Sweet Chili Mayo Scaled for: 50 (1 ounce) Servings
Ingredient
Quantity
Mayonnaise, Low Far, Reduced Sodium
32 ounces 18 ounces
Sweet Chili Sauce
1. Mix mayonnaise with sweet chili sauce. Whisk to combine. If using Cold: CCP - Hold for cold service at 41°F or below
DIRECTIONS:
Recipe Included from the USFA Cooking for Healthy Kids Training
School Bites | Fall 2025 Release | Page 36
sauces & dips
Tikka Masala Sauce Scaled for: 8 Servings Allergens: Not Provided
Ingredient
Quantity
Water
1 2/3 quart 12.8 ounce
Tikka Masala Dry Base
Plant-Based Cooking Creme Base
.684 cup
DIRECTIONS:
1. Add cold water to kettle.
6. Mix for 2 minutes with the agitator on slow speed.
2. Add plant-based creme and Tikka Masala dry base to kettle. 3. Turn agitator on slow speed and set kettle temperature to 140°F.
7. Turn off heat and pump product.
8. Cool product in tumble chiller.
9. Store at 28°F until service.
4. Mix until base is dissolved.
5. Increase temperature to 190°F. Continue to cook until thickened and product temperature reaches 190°F.
Recipe contributed by: Montgomery County Public Schools, Gaithersburg, Maryland
School Bites | Fall 2025 Release | Page 37
www.UrbanSchoolFoodAlliance.org
Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38Powered by FlippingBook