Tomatoes and Peppers

Vegetarian Spaghetti Sauce

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Vegetarian Spaghetti Sauce

Serving Size: 1/2 Cup

Ingredients

50 Servings
2/3 cup olive oil
2 quarts plus 3 cups chopped onions
16 garlic cloves, chopped
1 quart plus 3 cups sliced zucchini squash, washed before cutting
1/3 cup dried oregano
1/3 cup dried basil
44 ounces canned no-salt-added tomato sauce
44 ounces canned no-salt-added tomato paste
2 quarts plus 3 cups (about 32) medium-size tomatoes, washed and chopped
1 quart plus 1 1/2 cups water
100 Servings
1 1/3 cups olive oil
1 1/4 gallons plus 2 1/4 cups chopped onions
33 garlic cloves, chopped
3 quarts plus 1 3/4 cups sliced zucchini squash, washed before cutting
2/3 cup dried oregano
2/3 cup dried basil
90 ounces no-salt-added tomato sauce
90 ounces no-salt-added tomato paste
1 1/4 gallons plus 2 1/4 cups (about 64) medium-size tomatoes, washed and chopped
2 quarts plus 3 cups water

Directions

  1. In a skillet, heat oil. Saute onions, garlic and zucchini for 5 minutes. Add remaining ingredients and simmer, covered, for 45 minutes. Spoon over spaghetti.
  2. Hold at 140 degrees F or higher.

Notes

Adapted from a Chickasaw Nation -- Get Fresh! Program recipe.

https://www.kidchenexpedition.com/vegetarian-spaghetti-sauce/

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Spring Salad

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Serving Size: 1/2 Cup

Ingredients

50 Servings
2 1/2 pounds butterhead lettuce, washed and dried
1 1/2 pounds baby spinach, washed and dried
1 1/2 pounds green romaine lettuce, washed and dried
4 pounds grape tomatoes, washed well
3 medium-size red bell peppers, cleaned and sliced
3 medium-size green bell peppers, cleaned and sliced
1 1/2 medium-size red onions, sliced
100 Servings
5 pounds butterhead lettuce, washed and dried
3 pounds baby spinach, washed and dried
3 pounds green romaine lettuce, washed and dried
8 pounds grape tomatoes, washed well
6 medium-size red bell peppers, cleaned and sliced
6 medium-size green bell peppers, cleaned and sliced
3 medium-size red onions, sliced

Directions

  1. Core and cut all vegetables.
  2. Toss together and serve with a favorite light dressing such as a light vinaigrette.
  3. See vinaigrette recipes in dressings and dips.
  4. Hold at 41 degrees F or lower.

Notes

Sources: Adapted from a recipe created by Doreen Greyson, High School of Engineering and Science, Philadelphia, PA and provided by The Food Trust, Philadelphia, PA.

https://www.kidchenexpedition.com/spring-salad/

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Salad Pizza

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Salad Pizza

Serving Size: 1 slice pizza with 1 cup vegetables

Ingredients

50 Servings
1 1/2 gallons plus 1 cup arugula or other leafy greens, rinsed, drained and finely chopped
13 large tomatoes, washed, seeded and chopped
12 large red onions, finely diced
8 large red bell peppers, rinsed and cut into thin strips
8 large yellow bell peppers, rinsed and cut into thin strips
1/2 cup extra-virgin olive oil
1/2 cup red wine vinegar
7 whole-wheat pizza dough rounds (12-inch)
1 tablespoon garlic powder (optional)
1 tablespoon oregano (optional)
2 quarts plus 1 1/4 cups low-sodium pizza sauce
3 1/8 cups grated reduced-fat Parmesan cheese
100 Servings
3 gallons plus 2 cups arugula or other leafy greens, rinsed, drained and finely chopped
25 large tomatoes, washed, seeded and chopped
25 large red onions, finely diced
12 large red bell peppers, rinsed and cut into thin strips
12 large yellow bell peppers, rinsed and cut into thin strips
1 cup extra-virgin olive oil
1 cup red wine vinegar
13 whole-wheat pizza dough rounds (12-inch)
2 tablespoons garlic powder (optional)
2 tablespoons oregano (optional)
1 gallon low-sodium pizza sauce
1 quart plus 2 cups grated reduced-fat Parmesan cheese

Directions

  1. Preheat oven to 425 degrees. Place greens in large mixing bowls. Add the tomatoes, onions and peppers.
  2. Meanwhile, in mixing bowl, mix the oil and vinegar. Add the dressing to the salad and toss with a fork. Set aside.
  3. Roll out pizza dough and let rise according to package directions. Sprinkle with garlic powder and oregano if desired, before baking.
  4. Top the dough with pizza sauce, leaving a 1/2-inch border. Bake the dough until the crust is crisp.
  5. Remove crusts from the oven and while the pizza crusts are still hot, cover with the salad greens.
  6. Lightly sprinkle with the grated Parmesan cheese. Cut the pizza into 8 slices and serve immediately.

Notes

Adapted from an original recipe developed by the American Institute for Cancer Research and Fruits and Veggies More Matters.

https://www.kidchenexpedition.com/salad-pizza/

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Ye’s Stir-Fried Vegetables

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Ye’s Stir-Fried Vegetables

Serving Size: 1/2 Cup

Ingredients

50 Servings
2 pounds raw broccoli florets
1 pound fresh or frozen raw carrot coins
1 1/2 pounds white or yellow onions, sliced
12 ounces red or green cabbage, sliced
12 ounces celery, sliced
1 pound red bell peppers, sliced
1/2 cup fresh ginger root, finely chopped
1/2 cup oil
2 teaspoons garlic powder
1 cup soy sauce
1 1/2 cups water, for roux
3 tablespoons cornstarch
2 tablespoons chicken base
2 teaspoons granulated sugar
Oyster sauce (optional)
100 Servings
3 1/3 pounds raw broccoli florets
2 pounds fresh or frozen raw carrot coins
3 pounds white or yellow onions, sliced
1 1/2 pounds red or green cabbage, sliced
1 1/2 pounds celery, sliced
2 pounds red bell peppers, sliced
1 cup fresh ginger root, finely chopped
1 cup oil
1 tablespoon plus 1 teaspoon garlic powder
2 cups soy sauce
3 cups water, for roux
6 tablespoons cornstarch
1/4 cup chicken base
1 tablespoon plus 1 teaspoon granulated sugar
Oyster sauce (optional)

Directions

  1. It is best to prepare this recipe in smaller quantities so the vegetables cook quickly and remain crisp and tender. Wash broccoli, carrots, cabbage, celery and bell peppers before preparing.
  2. To prepare ginger root, scrape brown skin off with a metal spoon and chop into very small pieces.
  3. Heat oil in large flat pan or tilting steam jacketed kettle. Add garlic and ginger root and heat for about 15 to 20 seconds. Add vegetables.
  4. Make a roux by thoroughly mixing cornstarch, water and soy sauce. Add to hot vegetable mixture, stirring constantly.
  5. Add chicken base and sugar.
  6. Add oyster sauce, if desired, to taste.
  7. Heat only until vegetables are crisp-tender.
  8. Hold at 140 degrees F or higher.

Notes

Provided by Ye Vang, Cafeteria Employee, Rosa Parks Elementary, Union Public Schools, Tulsa, OK.

https://www.kidchenexpedition.com/yes-stir-fried-vegetables/

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Spunky Vegetable Pizza

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Spunky Vegetable Pizza

Serving Size: 1 Slice

Ingredients

50 Servings
7 large pizza crusts
1 quart plus 5/8 cup prepared pizza sauce
1 quart plus 2 1/4 cups chopped broccoli, washed
1 quart plus 2 1/4 cups peeled, washed and shredded carrots
3 1/8 cups sliced red or green bell peppers, washed before slicing
2 pounds shredded low-fat mozzarella cheese
100 Servings
13 large pizza crusts
2 quarts plus 1 1/4 cups prepared pizza sauce
3 quarts plus 1/2 cup chopped broccoli, washed
3 quarts plus 1/2 cup peeled and shredded carrots, washed
1 quart plus 1 1/4 cups sliced red or green bell peppers, washed before slicing
4 pounds shredded low-fat mozzarella cheese

Directions

  1. Preheat oven to 450 degrees. Place pizza crusts on large baking sheets. Spoon pizza sauce on crusts.
  2. Arrange vegetables over sauce. Sprinkle cheese evenly on top of vegetables.
  3. Bake for 10 minutes or until crusts are golden brown. Remove pans with pizzas from oven and cool for 3 minutes before slicing. Cut each pizza into 8 wedges.
  4. Hold at 140 degrees F or higher.

Notes

Adapted from a recipe submitted by the Chickasaw Nation – Get Fresh! Program (getfreshcooking.com) and Melissa Church, MS, RD/LD.

https://www.kidchenexpedition.com/spunky-vegetable-pizza/

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