Recipes


A sampling of recipes using great Delaware fresh produce designed for schools.

Marinated Fresh Veggie Salad

Ingredients

  • 2 quarts broccoli flowerets
  • 2 quarts cauliflower flowerets
  • 2 quarts carrots, peeled and grated
  • 1 quart and 2 cups cucumbers, peeled and diced
  • 1 quart green peppers, chopped
  • 2 cups onions, peeled and chopped
  • 1 quart Fat-Free Italian Dressing

Method
Prepare vegetables and place in large container. Pour dressing over vegetables. Mix thoroughly. Makes 75 ½ cup servings.


Strawberry Romaine Salad

Ingredients

  • 1 cup vegetable oil
  • ¾ cup granulated sugar
  • ½ pint cider vinegar
  • 2 cloves fresh garlic
  • ½ teaspoon iodized table salt
  • ½ teaspoon paprika
  • ¼ teaspoon ground white pepper
  • 3 quarts Mesculin salad mix
  • 1 pint strawberries, sliced
  • 3 ounces mozzarella cheese, shredded

Method
Combine vegetable oil, sugar, cider vinegar, garlic, salt, paprika, and pepper in a large jar. Cover tightly and shake vigorously. Store in refrigerator up to one week. Tear lettuce into bite sized pieces. Combine lettuce, strawberries, and cheese into large bowl. Shake dressing and pour over salad. Toss gently. Serves 12.


Spinach and Grape Tomato Salad

Ingredients

  • 8 pounds romaine lettuce
  • 5 pounds fresh spinach
  • 200 cherry or grape tomatoes
  • 3 pounds 2 ounces zesty Italian dressing

Method
Tear chilled greens into bite-sized pieces. Combine greens, toss lightly, refrigerate. To serve: top 2 ounces of greens with ¼ ounces mozzarella cheese and two tomatoes. Drizzle ½ ounce of dressing over each salad.


Romaine and Mesculin Salad

Ingredients

  • 2 pounds mesculin salad mix lettuce
  • 3 pounds romaine lettuce
  • 2 cups mozzarella cheese, shredded
  • 1 pound fat-free ranch dressing -OR- zesty Italian dressing

Method
Mix chopped romaine with mesculin salad mix. Toss with cheese. Drizzle dressing.


Brown Rice Tabbouleh

Ingredients

  • 3 ¼ gallons and 2 cups whole grain brown rice
  • 3 quarts and 1 ½ cups cucumbers, diced
  • 3 quarts and 1 ½ cups tomatoes, diced
  • 2 quarts and 1 cup parsley, chopped
  • 1 quart and ½ cup mint leaves, chopped
  • 1 quart and ½ cup onions, sliced
  • 1 quart and ½ cup olive oil
  • 1 quart and ½ cup lemon juice
  • 3 tablespoons table salt
  • 1 and ½ tablespoons ground black pepper

Method
Prepare rice according to package directions to yield 3.375 gallons. Combine all ingredients in large bowl. Toss well and chill. Serve with pita bread or on a bed of chopped lettuce.


Krunchy Kale Salad

Ingredients

  • 1 gallon and 3 ¾ cups boiling water
  • 1 tablespoon baking soda
  • 5 pounds kale
  • 2 cups onions, chopped
  • 1 quart carrots, shredded
  • 8 ounces lemon juice
  • 1 teaspoon table salt
  • 1 teaspoon ground black pepper

Method
Boil water in large soup pot with 1 tablespoon of baking soda. Blanch kale in boiling water for 5-10 seconds or until kale turns dark green. Remove kale quickly from boiling water and immediately rinse in cold water. Drain thoroughly. Finely chop onions. In a large bowl, toss kale, shredded carrots, onions, lemon juice, salt and pepper. Refrigerate and serve chilled.


Roasted Squash

Ingredients

  • 40 pounds raw butternut squash
  • ½ ounce butter mist spray
  • 2 teaspoons ground allspice
  • 2 teaspoons table salt
  • 2 teaspoons black ground pepper

Method
Cut squash lengthwise into four wedges. Mix together allspice, salt and pepper. Mist each squash wedge with cooking spray. Dust each squash wedge with allspice seasoning mixture. Bake at 350° degrees for 30-40 minutes or until tender.


Sweet Potato Fries

Ingredients

  • 13 pounds and 6 ounces raw sweet potatoes
  • ½ ounce butter mist spray
  • 1 cup ground cinnamon

Method
Wash sweet potatoes. Place whole potatoes in steam table pan and steam approximately 4 minutes. Cool and peel (peeling is optional). Slice lengthwise into ¼ inch strips. Place strips in a single layer on sheet pan that has been lightly sprayed. Sprinkle cinnamon over tops of potatoes. Bake at 425° degrees for approximately 20 minutes.


Marinated Carrot Salad

Ingredients

  • 7 pounds and 8 ounces carrots, sliced
  • 1 teaspoon table salt
  • 1 teaspoon ground black pepper
  • 3 and ½ cups granulated sugar
  • 1 quart cider vinegar
  • 2 cups soybean oil
  • 2 tablespoons yellow mustard
  • 2 tablespoons Worcestershire sauce
  • 3 pounds and 2 ounces condensed tomato soup
  • 1 quart onion, chopped
  • 2 and ½ cups green peppers, chopped

Method
Cook sliced carrots just until tender. Drain and cool. Mix sugar, vinegar, oil, mustard, Worcestershire sauce and tomato soup well. Layer carrots, onions, and peppers into serving dish. Pour sauce over layered veggies. Salt and pepper to taste. Marinate 24 hours in refrigerator. Serve cold.


Veggie Cup

Ingredients

  • 1 floweret of broccoli
  • 1 floweret of cauliflower
  • 1 4 inch strip of celery
  • 1 3 inch strip of carrot
  • 1 ¼ inch slice of cucumber
  • 1 cherry or grape tomato

Method
Attractively arrange veggies in a 4 ounce cup. Place on tray, cover loosely and place into cooler until serving time. Prepare daily to ensure freshness of product.


Basil Bean Salad

Ingredients

  • 3 quarts green beans, cut
  • 1 #10 can of red kidney beans
  • 1 #10 can of garbanzo beans
  • 1 #10 can of great northern beans
  • 1 quart and 1 cup green peppers, sliced
  • 1 quart and 1 cup onions, sliced
  • 3 cups of red wine vinegar
  • 2 and 1/8 cups granulated sugar
  • 1 tablespoon and 2 teaspoons ground mustard
  • 1 tablespoon and 2 teaspoons table salt
  • 3 cups soybean oil
  • ¼ cup and 2 teaspoons basil

Method
Drain and rinse well kidney, garbanzo and northern beans. Mix together all beans. Thinly slice onion and green pepper. Combine vinegar, sugar, mustard and salt. Whisk in oil. Stir in basil. Pour dressing over bean mixture, tossing to coat. Cover and chill overnight.


Marinated Corn and Pea Salad

Ingredients

  • 1 quart and 2 cups green peppers, chopped
  • 2 quarts and 2 cups red onions, sliced
  • 1 ½ gallons and 1 cup green beans, cut
  • 1 ½ gallons and 1 cup kernel corn
  • 1 ½ gallons and 1 cup green peas
  • 3 quarts granulated sugar
  • 2 quarts and 1 ½ cups white vinegar
  • 2 tablespoons table salt
  • 2 tablespoons ground black pepper
  • 2 tablespoons and 1 teaspoon granulated garlic
  • 1 quart and 2 cups soybean oil

Method
Chop green peppers and place in large bowl. Slice red onions and place in bowl with peppers. Steam frozen vegetables until tender and crisp. Rinse with cold water. In saucepan or steam table pan, heat the next five ingredients until sugar is completely dissolved. Remove from heat and whisk in oil. Pour over vegetable and stir to coat. Cover and refrigerate overnight.


Marinated Kale

Ingredients

  • 6 pounds kale
  • 1 quart chicken broth
  • 2 cups apple cider vinegar
  • ¼ cup red cayenne pepper
  • ½ cup sweet red and green peppers, chopped
  • 1 tablespoon black ground pepper
  • 2 tablespoons butter buds

Method
Prepare 1 quart chicken broth. Add remaining ingredients to broth. Pour over kale and steam.


Mexicali Corn

Ingredients

  • 2 #10 cans sweet corn
  • 3 cups green peppers, chopped
  • 1 and ½ sweet red peppers, chopped
  • 2 cups onions, chopped
  • 4 ounces margarine
  • ½ tablespoon ground cumin
  • 2 and ½ teaspoons dark chili powder
  • 1 teaspoon Spanish paprika
  • 1 teaspoon onion powder

Method
Combine corn, green peppers, and onions. Steam 5 to 8 minutes (10 to 15 if corn is frozen). Add margarine and seasonings. Stir lightly. Portion into ½ cup servings.


Broccoli Salad

Ingredients

  • 3 pounds broccoli
  • 2 pounds raisins
  • 2 pounds reduced calorie salad dressing or low fat mayonnaise
  • 1 pound sugar
  • ¼ cup white vinegar
  • ¼ cup low fat milk

Method
Cut broccoli into bite size pieces and add raisins. Combine salad dressing or mayo, sugar, vinegar and milk. Mix well. Add dressing to broccoli and raisins and mix well to coat all pieces.