In addition to the recipes below, WSDA's Washington Grown Food & Recipe Kit also features cookbooks, recipes, basic information about selected Washington products including nutrition, tips for selecting, storing and safe handling, and educational tie-ins.
Ingredients (Salad):
1/2 gal + 1 cup water, boiling
3# 2 oz bulgur (cracked wheat)
1 cucumber, diced and pared
2# tomatoes, diced
7 oz red onion, diced
5 cups parsley, finely chopped
2 cups mint, finely chopped
3 garlic cloves, minced
Ingredients (Dressing):
May be made 1 day ahead
2 cups lemon juice
3 cups olive oil
1/4 cup green pepper, diced
1/2 Tbsp salt, to taste
Recipe adapted from Washington State Schools “Scratch Cooking” Recipe Book
and submitted by Mukilteo School District.
Directions:
Place the bulgur in a large bowl, cover with the boiling
water. Leave the bulgur in the water approximately 45
minutes or until most of the water has been absorbed.
Drain any excess water.
Meanwhile, chop and mix the cucumber, tomato, and onion. Finely
chop the parsley and mint with the vegetables; add the garlic. Add
mixture to the soaked bulgur and mix.
Mix salad dressing into the salad.
Refrigerate for 1 hour and serve.
Hold for cold service at 41 degrees or below.
Directions:
Whisk the olive oil into the lemon juice.
Add the green pepper and salt.
Ingredients:
3 quarts garbanzo beans
3/8 cup minced garlic
2 Tbsp red tabasco sauce
1 cup lemon juice
1 cup canola oil
3/4 tsp salt
1 Tbsp ground cumin
3/8 cup roasted sweet red peppers, chopped
1 1/2 tsp ground cilantro or 2 1/4 tsp fresh cilantro, finely chopped
Recipe provided by the Mead School District
Directions:
Combine all ingredients in a food processor; blend to desired consistency.
Hold for cold service at 40 degrees or below.
Ingredients:
¾ cup Salad oil
2 1/3 cups chopped onion
12 cloves fresh garlic
1 5/8 cups chopped green bell pepper
2 tsp black pepper
3 Tbsp chili powder
1 Tbsp paprika
1 Tbsp onion powder
¼ cup ground cumin
7 lbs beef crumbles
1 #10 can salsa
1 gal water
¾ cup beef base
¼ #10 can tomato paste
3 lbs lentils
Recipe provided by Wenatchee School District
Directions:
Heat oil in tilt skillet, steam jacketed kettle, or large pot.
Add onions, garlic, green pepper, chili powder, paprika, onion powder, and cumin. Cook for 5 minutes.
Add beef to vegetables and spices.
Stir in salsa, water, beef base, and tomato paste. Mix well.
Bring to a boil. Cover. Simmer slowly stirring occasionally until thickened, about 40 minutes.
Cook lentils separately (cover with several inches of water, simmer 20 minutes or until desired tenderness) and add them in the last 20 minutes for best results. Dry uncooked lentils could be added to the chili and cooked until tender.
Adjust thickness with addition of water as needed while lentils cook and absorb liquid. Allow 30 minutes cook time if cooking lentils in the chili from dry.
Hold for hot service at 135° or above.
Recipe provided by the Bethel School District
Directions:
Mix together vegetable oil, rosemary, salt, pepper, and
minced garlic.
Depending on the size of the potato, cut in half or quarters.
Toss the potatoes with the spice mixture.
Cover sheet pan with parchment paper and place potatoes
on the pan, leaving any excess liquid in the bowl.
Cook uncovered at 350 degrees for 35 minutes.
Hold for hot service at 135 degrees or above.
Ingredients:
128 oz. yogurt, such as low-fat strawberry
64 oz. or 8 cups milk, low-fat or fat-free
5 lbs. or 16 cups berries, frozen, unsweetened
32 oz. or 10 2/3 cups oats, quick cooking, dry
Recipe provided by Washington State Dairy Council
Combine all ingredients in a large bowl. Stir to mix thoroughly. Cover and refrigerate several hours or overnight. Hold at 41 °F or lower. (CCP)
Divide evenly between 32 - 9 oz. cups and cover. Hold at 41 °F or lower. (CCP)
Serve one 9 oz. portion and hold no longer than 72 hours.
Serving note: Top each cup with 1 oz. Vanilla yogurt and 1 Tbsp. berries.
Ingredients:
1/2 cup packed brown sugar
1/2 cup Kosher salt
1/2 dry BBQ Seasoning Mix
1 cup prepared yellow mustard
34 lbs. pork roast
5 lbs. sweet onions peeled & sliced
2 lbs. carrots peeled & cut
1 bunch celery, cut
1/2 gallon apple cider vinegar
1 gallon apple cider
Recipe provided by the Bethel School District
Directions:
Preheat oven to 325 degrees F
Rub roast with mustard followed by dry mixture. Set aside.
Divide all veggies into hotel pans and place shoulder roasts on top of the veggies.
Pour liquid divided equally into pans.
Cover with foil and roast in preheated oven for 3-4 hours or until meat thermometer placed in the roast reads 190 degrees F.
Shred roasts with two forks and enough liquid to keep moist.