1. In a large stock pot, add water, asparagus, potatoes, margarine, onions, garlic, thyme, pepper, and onion powder.  Cook uncovered over medium-high heat for 8 minutes.  Stir well.  About half of the water will remain in the pot, while the rest will cook away.
2. DO NOT OVERCOOK.  Asparagus should be bright green.
3. Critical Control Point: Heat to 165°F or higher for at least 15 seconds.
4. Pour 2 qts 3 cups (about 5 lbs 6 ½ oz) asparagus, potato mixture into a large steam table pan (12″ x 20″ x 2 ½”).  For 50 servings, use 2 pans.
5. Serve ½ cup portions using a 4 oz spoodle or an #8 scoop.

Critical Control Point: Hold for hot service at 135°F or higher.

1. Cook pasta according to package directions. Drain and set aside.

2. Meanwhile, in a large stock pot, steam kettle, or tilt skillet combine the asparagus, garlic powder, salt, and pepper. Bring to a low boil and reduce heat to a simmer. Cover and cook for 15 minutes.

3. Add the drained pasta and canned chicken and diced tomatoes and stir to combine. Transfer into full-size 2 ½-inch steam table pans and evenly distribute the parmesan cheese over the top. Critical Control Point: Heat to 165°F or higher for at least 15 seconds.

4. Serve 1 cup portions using an 8 ounce ladle or spoodle.

Critical Control Point: Hold for hot service at 135°F or higher.

1. Preheat oven to 400°F. Wash asparagus spears and trim off the tough ends. Cut asparagus into 3-inch lengths.
2. Place asparagus in a large container. Add the oil, parmesan, salt and pepper, and toss to coat the asparagus pieces.
3. Place asparagus in a single layer on a parchment-lined sheet pan being careful not to overcrowd the pan. For 48 servings use 6 full-size sheet pans, for 96 servings use 12 full-size sheet pans.
4. Roast in the preheated oven for 12-15 minutes, or until the asparagus pieces are lightly browned and blistered.  Critical Control Point: Heat to 140°F or higher.
5. Serve ½ cup portions using a #8 scoop or ½ cup spoodle.

Critical Control Point: Hold for hot service at 135°F or higher.

1. Place 1 (packed) cup romaine lettuce into each portion container. Add ¼ cup each of the thawed green peas and sliced cucumber. Top with 1/2 ounce (2 tablespoons) mozzarella cheese.
2. Serve each portion with 1 ounce (2 Tbsp) of salad dressing.

Critical Control Point: Hold for cold service at 41°F or below.

1. Dressing: Combine onions, peppers, mustard, garlic powder, thyme, vinegar, oil, salt, and pepper in a large bowl. Stir well. Set aside for step 5.
2. Place 5 lb potatoes on a sheet pan (18” x 26” x 1”) lined with parchment paper and heavily coated with pan release spray. (For 50 servings, use 2 pans. For 100 servings, use 4 pans.)
3. Bake until tender: Conventional oven: 425° F for 20 minutes. Convection oven: 400° F for 15 minutes.
4. Remove from oven.
5. Place warm potatoes in 4″ steam table pans. Pour dressing over potatoes. Toss well to coat evenly.

Critical Control Point: Cool to 41° F or lower within 4 hours.

Portion with No. 6 scoop (⅔ cup).

Critical Control Point: Hold at 41° F or below.

1. Preheat oven to 350° F.
2. Wash and halve the squash, remove seeds.
3. Place on baking sheet cut sides down.
4. Cover and bake squash for 1 hour, or until tender.  Be sure they are cooked thoroughly by rotating the dish halfway through.
5. Scrape the flesh of the squash and place scraped squash in a bowl.  Reserve shells.

Note:  Squash shell can be reserved for serving in step 5, use caution not to tear the shell when scraping squash.  Proceed with step 6.

6. Add applesauce, cinnamon, and brown sugar to bowl and mix.
7. Spoon mixture evenly into squash halves.
8. Cook about 2-3 minutes to heat thoroughly.

Critical Control Point:  Heat to 135° F or higher for at least 15 seconds.

Serve 1/4 squash to each child.

Roast the Potatoes:

1. Place about 5 lb potatoes on a sheet pan (18″ x 26″ x 1″) lined with parchment paper and lightly coated with pan release spray. (For 50 servings, use 2 pans. For 100 servings, use 4 pans.)

2. Roast until golden brown. Conventional oven: 400°F for 30-35 minutes. Convection oven: 375°F for 20-30 minutes. Critical Control Point: Heat to 135°F or higher.

3. Transfer each sheet pan of roasted potatoes to one 2½ -inch steam table pan. (For 50 servings, use 2 pans. For 100 servings, use 4 pans.)

4. Set aside for step 12.

Critical Control Point: Hold for hot service at 135°F or higher.

Prepare the Persillade:

5. Heat canola oil in medium stock pot.

6. Add garlic, salt and pepper. Cook uncovered over medium heat 30 seconds – 1 minutes while stirring.

Critical Control Point: Heat to 135°F or higher.

7. Remove from heat and allow to cool for 1 minute.

8. Add parsley and stir well to mix.

9. Pour 1 cup persillade over potatoes in each pan. Stir well to evenly distribute.

10. Serve ½ cup portions using a ½ cup spoodle.

Critical Control Point: Hold for hot service at 135°F or higher.

Note: Hold in warmer at 140°F or higher to maintain quality during the extended taste testing service.

1. Preheat oven to 425°F.
2. Place carrots in a perforated steam table pan (12” x 20” x 2½”). Cover and steam for 10 minutes or until tender.
3. Toss carrots, sweet potatoes, squash, and onions with the oil and salt. Line sheet pan (18” x 26” x 1”) with parchment paper and spray with pan release spray. Spread vegetables evenly on sheet pan. (For 50 servings, use 4 pans. For 100 servings, use 8 pans.)
4. Roast uncovered until tender and slightly browned. Turn vegetables midway through cooking. Conventional oven: 425°F for 25 minutes. Convection oven: 425°F for 18 minutes.
5. Combine apples, thyme, oregano, sage, rosemary, and garlic.
6. Remove vegetables from oven, lower heat to 400°F. Add apple mixture to vegetables. Spread evenly. Roast uncovered until slightly tender: Conventional oven, 400°F for 15 minutes; Convection oven, 400°F for 10 minutes.
7. Remove vegetable/apple mixture from oven. Transfer to a steam table pan (12” x 20” x 2½”) lightly coated with pan release spray. (For 50 servings use 2 pans. For 100 servings, use 4 pans.)
8. Drizzle with maple syrup and toss to coat. Roast until tender: Conventional oven: 400°F for 8 minutes. Convection oven: 400°F for 5 minutes. Critical Control Point: Heat to 135°F or higher for at least 15 seconds.
9. Remove vegetable/apple mixture from oven and gently toss in spinach. Mix in cranberries and serve.
10. Portion with 4 oz spoodle or No. 8 scoop (½ cup).

Critical Control Point: Hold for hot service at 135°F or higher.

1. Rinse whole cabbage and let dry.  Coarsely cut cabbage.  Set aside.
2. In a large mixing bowl, mix onions, carrots, oil, garlic salt, and pepper.  Mix well.  Distribute evenly among 2 ½ inch full pans (2 pans for 50 servings, 4 pans for 100 servings).   Roast in pans in convection oven at 425° F for 15 minutes.
3. Move the pans to the steamer and add chicken stock (distribute evenly among pans).  Heat to boiling, then add one half of the total amount of cabbage (distribute evenly among pans) and stir for 30 seconds.
4. Continue to add the remaining cabbage and stir at 30 second intervals until all cabbage has been added to the pans.
5. Continue cooking  for 10 minutes.  Stir occasionally to keep from sticking.  When cabbage is done, most of the liquid will have cooked away.
6. Serve ½ cup portions using 4 oz spoodle.

Critical Control Point:  Hold for hot service at 135°F or higher.

1. Preheat oven at 325°F.

2. Pan out the Pollock pieces on sheet pans. Bake in the oven until lightly brown, for about

20 minutes. Critical Control Point: Heat to 145°F or higher for at least 15 seconds.

3. Serve in a tortilla 2 Tbsp shredded cabbage, 2 Tbsp chopped tomato, one 3-oz Pollock

and 2 – 2½ tablespoons of salsa. Top with 1 teaspoon of chopped cilantro for garnish.

Serve with a lime wedge.

4. Serve 1 taco per child.

Critical Control Point: Hold for hot service at 135°F or higher.

Note: You can substitute half the green cabbage with purple cabbage to add color to the

dish. Radish is an excellent garnish to this taco! Slice them up and throw them in!

1. To make tomato sauce, sauté onions and garlic in oil for 2-3 minutes. Add tomatoes,

oregano, thyme, and basil. Simmer over low heat, uncovered, for 30 minutes, stirring

occasionally.

2. Place pasta sheets in hot water for 7-10 minutes. Remove sheets as dish is assembled.

3. Assembly: Lightly coat steam table pan (12” x 20” x 2½”) with pan release spray. (For 50

servings, use 2 pans. For 100 servings, use 4 pans.)

4. Spread ingredients evenly across each pan. Layer ingredients, spreading evenly across

each pan in this order: 16 lasagna sheets, slightly overlapping approximately 1”, 2½

cups tomato sauce (about 1 lb 2 oz), about 2 ½ cups spinach (4 oz), 2 lb 5 oz squash

slightly overlapping (35 slices).

5. Repeat layering of step 4.

6. Cover layers with 2½ cups tomato sauce (about 1 lb 2 oz).

7. Cover with foil and bake until squash is fork tender: Conventional oven: 350°F for 60-75 minutes Convection oven: 350°F for 40-55 minutes

8. Remove from oven. Sprinkle 12½ oz (31/8 cups) cheese evenly over each pan of lasagna.

9. Bake uncovered until cheese starts to brown slightly: Conventional oven: 350°F for 15 minutes. Convection oven: 350°F for 10 minutes.

Critical Control Point: Heat to 135°F or higher for at least 15 seconds.

10. Remove from oven and allow to set for 15 minutes before serving.

11. Portion: Cut each pan 5 x 5 (25 pieces per pan).

Critical Control Point: Hold for hot service at 135°F or higher.

1. Preheat oven to 350°F.

2. Roughly chop spinach.

3. Whisk eggs in a large mixing bowl. Variation: Liquid whole eggs may be substituted for

fresh eggs.

4. Add mozzarella cheese, dehydrated onions, salt, and black pepper. Mix well.

5. Assembly: Heavily coat 2½ -inch full steam table pan(s) with nonstick cooking spray.

(For 50 servings, use 2 pans. For 100 servings, use 4 pans.) Divide spinach into equal

portions, about 4½ lb. Spread each portion evenly on the bottom of each pan. Sprinkle

oil over spinach. Wilt spinach by putting pans in 350°F oven for 10-15 minutes or until

most of the water is cooked out of the spinach.

6. Top each pan of wilted spinach with the egg mixture. Each pan should have about

5 ½ cups of the egg mixture.

7. Keep the vegetables spread evenly by slightly stirring the mixture with a spatula

or spoon.

8. Place steam table pan(s) in the oven.

9. Bake for 30 minutes.

10. Broil on high for 2 minutes or until the eggs are set and the top is a light golden brown. Remove immediately to prevent burning. Caution: Use

hot pads as pan(s) will be very hot. Critical Control Point: Heat to 160°F or higher for at least 15 seconds.

11. Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (2” x 3¾”).

Critical Control Point: Hold at 140°F or higher.

1. Preheat conventional oven to 375°F or convection oven to 350°F.
2. Place 2 lb sweet potatoes in a 12” x 20” x 2½” in full steam table pan.  (For 50 servings, use 2 pans.)
3. Bake in a conventional oven at 375°F for 20-25 minutes or a convection oven at 350°F for 15-20 minutes. Critical Control Point:  Heat to 135°F for at least 15 seconds.
4. While sweet potatoes are baking, add margarine, ginger, brown sugar, cinnamon, nutmeg, salt, and vanilla to a large stock pot.  Simmer uncovered over medium-high heat for 1-2 minutes.
5. Add apples.  Simmer uncovered over medium-high heat for 3-5 minutes.  Stir well until apples are coated with sugar mixture.
6. Add water and orange juice concentrate.  Bring to a boil.
7. Add cranberries, corn starch, and water.  Stir well.  Bring to a boil.  Allow corn starch mixture to thicken and adhere to the apples.
8. After removing sweet potatoes from oven, pour 1 qt 2 cups (about 3 lb 2 oz) apple mixture from each pan.
9. Portion with No. 12 scoop (1/3 cup).

Critical Control Point:  Hold for hot service at 135°F or higher.

Pesto:

1. Rinse basil and parsley and pat dry.
2. Place garlic into a large food processor and pulse to mince.
3. Add basil, parsley, parmesan, lemon juice, and olive oil to the food processor.
4. Blend until thick, green paste is formed.
5. Store in refrigerator until time to use.

Pasta:

1. Wash and chop the green and yellow zucchini into half-moon slices by slicing the zucchini in half length-wise, then slicing into ¼ inch slices.
2. Wash and slice the turnip (white portion) into matchsticks and chop the greens into large, 1 inch slices.
3. In a tilting fry pan, or other appropriate piece of equipment, heat the olive oil and sauté the zucchini and white turnip for 8 minutes.
4. Add the turnip greens to the skillet, stir and cover. Let the greens wilt for 4 minutes.
5. Add the vegetable broth to the skillet and stir in salt and pepper.
6. Let the vegetables simmer for 10 minutes.  Critical Control Point: Heat to 165ºF or higher for at least 15 seconds.
7. Add the pasta to the vegetables and toss with pesto make sure all pasta and vegetables are evenly coated with the pesto.
8. While the vegetables cook, cook the pasta for 10 minutes until al dente. Drain well.
9. Use a #6 scoop to portion into ⅔ cup servings.

Critical Control Point: Hold for hot service at 135ºF or higher.

1. Wash whole melon, pat dry.
2. Cut melon into 4 oz wedges or remove rind and cube.
3. Serve two 4 oz wedges of melon.

Critical Control Point: Hold for service at 41°F or lower, same day service.