Recipes for Onions
Bean & Macaroni Soup
The word soup is derived from a Sanskrit word meaning “good nutrition.” This Bean &Macaroni Soup is quick and easy, flavorful and colorful, and packed with nutrient-rich vegetables, herbs, and spices.
Black Bean & Corn Salsa
This recipe is by Wenatchee School District. The salsa is a hit among the students, and was shared by Kent Getzin, the Foodservice Director, at WSDA's Farm to School workshop (mobile tour) in 2012.
Brussels Sprouts Fennel Carrot Salad
A fancy twist of coleslaw with vanilla infused vinaigrette, created by Chef John Fisher with Renton Technical College Culinary Art. The salad goes well with grilled chicken or salmon, and you can make a wrap sandwich that would surely be a hit as a grab-and-go item. Brussels Sprouts can be substituted with a mix of green cabbage and kale.
*1 cup serving provides 1/2 cup vegetable (1/8 cup red/orange vegetable)
Chana Masala (Chickpea Curry)
Chana masala is a traditional and highly popular Indian vegetable dish. This vegetarian recipe features chickpeas and tomatoes cooked in the most fragrant of spices.
Recipe courtesy of FareStart - FareStart prepares fresh, local, and seasonal food in their dedicated kitchen and provides nutritious, quality meals to local childcare centers and schools.
Colcannon
This is a perfect recipe in winter time in western WA! The Irish would describe this dish as “the taste of home” and is warm and creamy with a hint of unique flavor.
Recipe courtesy of FareStart - FareStart prepares fresh, local, and seasonal food in their dedicated kitchen and provides nutritious, quality meals to local childcare centers and schools.
Colorful Chickpea Salad
This colorful chickpea salad with Southwest flavor was created by a group of Seattle Public Schools' foodservice staff as a part of their Professional Development training. It is a student-approved recipe, at least among high school students, that holds well and tastes good!
Tips: Halve grape tomatoes for an easy scoop into students' mouth.
East Indian Lentils with Carrot Rice Pilaf
Recipe courtesy of Apple Corps, a program of Solid Ground
Falafel
Traditinally, falafel is a deep-fried ball or patty made from ground chickpea and/or fava beans. You bake the pattie in this recipe. Falafel balls may also be eaten alone as a snack.
Recipe courtesy of FareStart - FareStart prepares fresh, local, and seasonal food in their dedicated kitchen and provides nutritious, quality meals to local childcare centers and schools.
Lentil Chili
This recipe is adapted from USDA recipe "Chili con Carne with Beans" by Kent Getzin, Foodservice Director at Wenatchee School District. The key is to retain the character of the lentils.
Washington State ranks third in the nation in the production of lentils, most of them grown in eastern WA.
Mesir Wat - Ethiopian Red Lentil Puree
Red lentil is one of the fastest cooking one among lentil varieties. This recipe soak it for 20-30 min, but you can cook without soaking just fine as well.
Recipe courtesy of Apple Corps, a program of Solid Ground
Pancit - Filipino noodle dish
One of Highline School District's ethnic entrée dishes from the Philippines. It's a noodle dish using fresh carrots and cabbages from Washington farms!
This recipe is highlighted at “School Lunch - Let’s Grow Healthy,” at School Nutrition Association.
Pozole con Pescado
Alliance for a Healthier Generation's 2012 Rachael Ray's Yum-o! Healthy School Meal Contest Winning Recipe
Pozole, a soup made with hominy, is a favorite dish for Oakland Unified SD's Mexican students. While pozole is traditionally made with pork or chicken, this soup would be a great vehicle to serve fish that isn't fried and breaded. Option: Substitute the traditional topping of cabbage with kale, a dark and nutritious green. The dish has a slight kick to it but it is not too hot.
Pupusas de Queso con Col Rizada y Espinacas (Cheese Pupusas with Kale and Spinach)
Pupusas were first created by native tribes in what we now call El Salvador. Pupusas are made of Masa harina or handmade corn dough, like corn tortilla in Mexican cooking. This pupusas contains lots of calcium from dark leafy greens and cheese.
Recipe courtesy of Apple Corps, a program of Solid Ground.
Quishe with self-forming crust
Add some spinach, bell peppers, chopped parsley, herbs of your choice, or jalapeno to spice up and tailor to your students' taste.
Sauteed Greens & Leeks
Onions, leeks, and garlic spice up the big, beautiful leaves of collards greens in this quick sauté. You can substitute colloard greens with kales or chards too.
Recipe courtesy of FareStart - FareStart prepares fresh, local, and seasonal food in their dedicated kitchen and provides nutritious, quality meals to local childcare centers and schools.
Broccoli Salad
Fresh broccoli, onion, cranberries, and a dairy-based dressing combine for a popular classic salad.
Potato Soup
Student taste-tested and approved hearty, warm and home-cooked soup.
Recipe by Northshore School District, 2019 Washington School Nutrition Association Recipe Contest Winner
Jalapeño Popper Poutine
A prize-winning recipe combining two popular menu items: poutine and jalapeño poppers!
Recipe by Wenatchee School District, 2019 Washington School Nutrition Association Recipe Contest Winner
Seasoned Meat Filling for Meatloaf or other Shaped, Ground, Meat-Based Items
Recipe by Chef Kent Getzin
Tri-Color Bake
Baked yellow squash, zucchini, tomatoes, and Vidalia onions with an Italian-seasoned breadcrumb topping.
Roasting Veggies with World Flavors
Recipe packet includes Mediterranean (Italian, Greek) Style Roasted Veggies; Asian Style Roasted Veggie “Stir-Fry”; Mexican Style Roasted Vegetables; Seasonal Flavors: Honey-Cinnamon Glazed Roasted Carrots; and Regional Flavors: “Buffalo Style” Cauliflower with Chipotle Sauce and Ranch Dressing.
Local ingredients will vary by season.