Taste Washington Day Resource Toolkit

What do you need today?

In this toolkit, find resources to help promote your menu, local farmers, and fresh produce items in your meals for Taste Washington Day 2018:

Don't forget! Pictures tell 1,000 words - please send your photographs and stories to ciberle@agr.wa.gov. We want to continue to tell your story!

Table Tents

  • Taste WA Day Table Tent GENERAL (pdf and pub
  • Taste WA Day Table Tent MENUS (pdf and pub - add your own menu!)
  • Taste WA Day Table Tent FUN FACTS (pdf and pub)


Need inspiration or some new ideas for the menu? Two great resources from Washington are here to help!

WSDA Farm to School Logo WSDA's Washington Grown Food Kit features recipes, basic information about selected Washington products including nutrition, tips for selecting, storing and safe handling, and educational tie-ins.


Rosemary Roasted Red Potatoes

Svgs: 50 - 1/2 cup portions

10# red potatoes
2 Tbsp minced garlic
1 1/2 tsp black pepper
1 Tbsp salt
2 Tbsp dried rosemary or 3 Tbsp
fresh rosemary, finely chopped
1/2 cup canola oil

Recipe provided by the Bethel School District

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.

Apple Pulled Pork Sliders

Svgs: 50 - 1/2 cup portions

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

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.

BBQ Chicken Panini with Blueberry Slaw

Svgs: 50 - 1/2 cup portions

15 lbs. precooked diced chicken
3 qts. barbecue sauce
50 one-oz servings panini bread
10 lbs. coleslaw mix
6 cups mayonnaise
1.5 cups apple cider vinegar
2 cups sugar
4-7 quarts fresh blueberries

Recipe provided by the Bethel School District

Mix together the chicken and the barbecue sauce.
Gently toss the blueberries into the coleslaw mixture.
Put 1/2-cup scoop of the barbecue chicken onto the bottom of the panini bread.
Top with 2 TBSP of the blueberry slaw and place top of the panini bread onto the sandwich before serving.

White Chicken Chili

Svgs: 50 - 1 cup portions

8# Washington grown chicken
1/2 cups diced onion
3 Tbsp garlic powder
3 Tbsp black pepper
1/4 cup cumin
6 Tbsp dried oregano
1/2 tsp cayenne pepper
1.5# chicken base
3 qts water
2# canned green chilies
2# cooked white beans
Cornstarch to thicken to desired consistency

Recipe provided by the Bethel School District

Saute onions until translucent.
Add chicken and spices and stir together.
Add green chilies and reconstituted chicken base and mix well.
Add the cooked drained beans 

Greek Turkey Pita w/Tzatziki Sauce

Svgs: 50 each (2 oz MMA, 1.25 GBA, 1/4 c DK GR veggie)

Ingredients (Tzatziki Sauce):
May be made 1 day ahead
3 cups plain Greek Yogurt
1 clove garlic
2 medium cucumbers - seeded and peeled
1 Tbsp fresh dill
Juice from 1 lemon
Pinch black pepper

Ingredients: (Pita)
25 whole wheat pita bread (cut in half)
4# fresh baby spinach
12# 5 oz USDA sliced turkey

Recipe adapted from Washington State Schools “Scratch Cooking” Recipe Book
and submitted by Creston School District.

Peel and seed cucumbers. Cut into small chunks.
Place cucumbers in food processor with garlic, dill, lemon
juice, and pepper. Puree until well blended. Stir into Greek

Cut pitas in half.
Fill pita with 3.93 oz of sliced turkey and 1/2 cup spinach.
Serve with 1 Tbsp Tztziki sauce for dipping.
Hold for cold service at 41 degrees or below.

Beef & Lentil Chili

Svgs: 50 - 1 cup portions

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

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.

Tabouleh Salad

Svgs: 50 3/4-cup; (1 GBA, 1/4 c veggie)

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.

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.

Whisk the olive oil into the lemon juice.
Add the green pepper and salt.

Roasted Red Pepper Hummus

Svgs: 36 - 1 oz portions

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

Combine all ingredients in a food processor; blend to desired consistency.
Hold for cold service at 40 degrees or below.

Recipe Cards 

Autumn Taste Washington Day fruits and vegetable poster & recipe cards:

Washington-Grown Posters

Compliment your menu with posters of various fruits and vegetables grown locally!  

FREE PDF Download for 20 different fruit and vegetables

Prints up to 3 ft x 5 ft

Washington Harvest Identification Guides

Educational brochures and posters to help identify and cook certain types of Washington Grown leafy greens, winter squash, and legumes.

Posters (PDF)  

(Designed to be printed on 11 x 17 paper)

Brochures (PDF) 

(Designed to be printed double-sided, two per page on 11 x 17 paper)



Farmer Promotion

Create your own farm and food promotional flyers for signage on salad bars and throughout cafeteria!

Click here!


Menu Slick Template

Click here to download Menu Slick - add your own menu in MS Publisher! 

Thumbnail of menu slick

Taste Washington Day Booklet

Ideas for Educational Activities

  • Washington Apple Crunch: Apples are a big deal in Washington – we grow more apples than any other state! Simply order enough apples to go around, serve them to students as part of lunch or snack, and celebrate the moment everyone bites into their Washington-grown apple. Join the Washington Apple Crunch at noon across the state, or any time that works for you schedule.
  • Fruit & veggie costumes:  Have older students (FFA, culinary, etc.) dress up in costume and serve kids lunch, hand out tastes, or give stickers to kids who try the featured foods. Is your cashier willing to dress up? – Well then, she/he will have a blast!
  •  Invite a farmer for lunch: Use our sample farmer invitation letter, add your own menu, and send it to your partner farms. Partner with them to run a taste table at school cafeteria. (Sample letters available on our resources page, linked above)
  • Do a local food taste test: Partner with a local farmer to provide different varieties or types of seasonal food samples to students, and let them vote on which was their favorite.
  •  Invite teachers and staff: Use our sample school office invitation that includes sample talking points to invite teachers and staff, and ask them to promote Taste Washington Day lunch to students. If you can get to, attach a recipe card so that they can try at home (see below under “Take-home Materials”)
  • Bring the school to the farm: Visit the school garden or on-site farm, or coordinte with your school to make a trip out to a local farm to learn more about where our food comes from.
  • Future Farmers of America, 4-H activities: Contact your local chapters of FFA or 4-H to have older students in your district present, make displays, or bring other farm-related activities into your cafeteria or lunchroom.

Get the word out!

Sample press releases, newsletters, invitations and announcements:

 “I tried it” or fruit & veggie stickers: hand out stickers, pencils or other small incentives to kids who try the featured foods.