Welcome to Park City School District Child Nutrition Services recipes.
Recipes posted here have been created by our PCSD staff.
Vermont Maple Apple French Toast Bake
From the cookbook: New School Cuisine
- 3/4 lb apples
- 1 lb whole wheat bread
- 13 large eggs
- 1 1/3 cups milk
- 1/3 cup maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Pinch of salt
- Coat cake pan or glass baking pan with cooking spray.
- Core apples and cut into 8 wedges.
- Cut bread into 1 inch cubes.
- Lightly beat eggs in a large bowl. Add milk, maple syrup, cinnamon, nutmeg and salt; whisk to combine. Stir in apples and then fold in the bread.
- Divide Mixture evenly between pans. Lightly coat parchment paper with cooking spray and place on top of the mix. Cover with foil and refrigerate overnight.
- Before baking, take out and let sit at room temperature for 30 minutes. Preheat oven to 350 and bake for 30 minutes in a 9×11 inch pan.
- Remove the foil and pour over maple syrup.
- Return to the oven and bake until the internal temperature is at 165 degrees, approximately 20 minutes.
- Let stand for 10 minutes and cut into 12 portions.
Mac & Trees
From the cookbook: New School Cuisine
- 1/2 lb. broccoli
- 1 gallon water
- Kosher salt (for pasta water)
- 2/3 lb. whole wheat macaroni
- 1/4 gallong milk
- 1/2 cup flour
- 1/4 tsp ground mustard seed
- 1 /3 cup grated Parmesan cheese 1/3 cup
- Ground black pepper to taste
- 1/4 tsp paprika
- 1/3 cup salted butter
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp Worcestershire Sauce
- 2 cup cheddar cheese 1 cup
- Preheat convection oven to 325° (conventional oven to 350°).
- Trim broccoli and cut into 1/2-inch pieces.
- Bring water and 5 tsp salt to a boil in a large stockpot. Cook pasta for 5 minutes. Add the broccoli and cook until the pasta is slightly underdone, about 2 minutes. Drain and transfer to a large bowl.
- Warm milk in a large pot over low heat.
- Whisk together flour, remaining 5 tsp salt, mustard, paprika and pepper in a large bowl.
- Melt butter in a large stockpot over low heat. Increase heat to medium. Whisk in the flour mixture and cook, whisking constantly for 2 minutes. Do not brown. Slowly whisk the warm milk into flour mixture, whisking constantly. Stirring until smooth & thickened. (If you add the milk too fast you will see lumps form. Do not add more milk until the mix bubbles; be careful not to let lumps form.)
- Stir in garlic powder, onion powder, Worcestershire sauce, and Cheddar and Parmesan cheeses. Cook, stirring, until the cheeses are melted, about 5 minutes. Remove from heat.
- Pour the sauce over the pasta and broccoli; stir to combine. Pour into a 9×11 inch pan sprayed with cooking spray.
- Bake in a convection oven for 25 minutes or conventional oven for 30 minutes. The internal temperature should be at 160°.
Park City Child Nutrition Team’s Chicken Tortilla Soup
- 2/3 pound of chicken
- 2 tablespoons butter
- 2/3 pound yellow onion
- 3 & 1/2 cups water
- 3 & 1/3 teaspoon chicken paste (base)
- 2 & 2/3 cups evaporated milk
- 2/3 cup salsa
- 1 teaspoon garlic powder
- 10 oz. black beans
- 10 oz. frozen corn
- 1 & 1/3 teaspoon cumin
- 2/3 teaspoon oregano leaf
- 5 oz. shreeded cheddar cheese
- 7 & 7/8 oz. Cream of Chicken soup
- 1 & 1/3 tablespoon flour
- 10 oz. kidney beans
- 1/8 teaspoon cayenne pepper
- 1 & 1/3 oz. chili powder
- Melt butter in large pot.
- Add garlic, onion and sauté until softened (about 5 minutes).
- Add flour, stir well, cook for another minute.
- Drain beans.
- Add broth, canned milk, soup, salsa, chicken, beans, corn, cumin and all other spices.
- Simmer over low heat until soup thickens slightly.
- Hold at 135° F until time to serve.
- Ladle soup into bowl; top with cheddar cheese to taste.
- Also tastes great with sour cream and tortilla chips/strips!
New School Cuisine Cheesy Twice-Baked Potatoes
From the cookbook: New School Cuisine
- 6 each of Idaho potatoes or sweet potatoes
- 1 bunch of chives, finely chopped
- 2 cups shredded cheddar cheese (or cheese of your choice)
- 1/2 cup sour cream
- Salt to taste
- Ground black pepper to taste
- 1/2 cup shredded Parmesan cheese
- 6 to 8 slices turkey bacon or bacon, cooked crispy and crumbled (optional)
- Preheat convection oven to 400° F (conventional over 425° F)
- Prick each potato 3 times with a fork; place on sheet pan and bake until tender. Set for an hour to cool.
- Finely chop chives.
- Cut potatoes in half (length-wise), scoop out flesh (leaving apprx. 1/2 inch of flesh and skin).
- Transfer flesh to large bowl.
- Add cheddar cheese, sour cream, chives, salt and pepper to the flesh; mash to combine.
- Fill potato skins with mixture, sprinkle with Parmesan cheese, add bacon.
- Bake the stuffed potatoes until hot and cheese is melted and browned (about 20 minutes).
- Cut each potato in half and enjoy!
Vessel Kitchen Twice-Baked Sweet Potatoes
Serves 12 (1/2 potato)
- 5 sweet potatoes
- 1 tablespoon extra-virgin olive oil
- 1 cup Greek yogurt
- 1 1/2 teaspoons minced garlic
- 3/4 teaspoon plus sprinkle Redmond salt, Kosher grind
- 1/8 teaspoon gound white pepper
- 1/2 teaspoon plus sprinkle ground black pepper
- 3/4 cup Gold Creek smoked parmesan, shredded with rind
- 1 1/2 teaspoons fresh thyme, picked and chopped
- Preheat convection oven to 375° F (conventional oven: 400° F).
- Prick holes each sweet potato with a fork or paring knife; this will help it cook more evenly.
- Toss the sweet potatoes in the olive oil, set on baking sheet; cook for 45-60 minutes.
- When tender, remove and cool.
- While the potatoes are cooling, mix 1/2 of the parmesan with the thyme, Greek yogurt, salt and peppers.
- Cut potatoes in half lengthwise; scoop out most of the flesh — but leave 1/2 inch of flesh and skin intact!
- Season the sweet potato skins with salt and pepper.
- Mix the flesh and yogurt mixture until fully combined; fill potato skins with this mixture.
- Sprinkle with the rest of the parmesan cheese.
- Bake at 400° F for 10-15 minutes, until cheese is golden.
- Cut each potato in half and enjoy!
Riverhorse on Main’s Thai Turkey Tacos
- 1 lb. ground turkey
- 1⁄4 cup finely chopped ginger
- 2 tablespoons chopped garlic
- 1⁄2 cup chopped cilantro
- 1⁄2 cup Teriyaki Sauce (see below)
- 1 lime
- 1 head green cabbage
- 1⁄4 cup vegetable oil
- Place a medium sauté pan on medium heat and add 1⁄4 cup vegetable oil.
- Once pan reaches a smoking point, add ginger and garlic and fry for 2 minutes, moving constantly.
- Add turkey, season with 2 tsp salt and cook the meat through.
- Add the chopped cilantro and teriyaki sauce, mix well.
- 1 cup soy sauce
- 2⁄3 cup Mirin (rice wine)*
- 3 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1/3 cup sugar (or honey)
- 2 Tablespoons chopped ginger
- 2 Tablespoons chopped garlic
- 1 Tablespoons sesame seeds
- 1 teaspoon red chili flakes
- Place sesame oil in a sauce pot on medium heat.
- Add ginger and garlic and sweat for 23 minutes until soft and translucent.
- Place the rest of the items in the pot and bring to a simmer to dissolve the sugar. Remove from heat
and transfer to a container to cool.
- 1 cup brown rice
- 1 1⁄2 cups water
- 1 teaspoon sea salt
- Place rice, water and sea salt in a pot and bring to a simmer over medium heat.
- Reduce heat to low and cover with a lid.
- Steam for 30 minutes until dry and fluffy.
Assembling the tacos
- To finish, break whole cabbage leaves off the head of cabbage.
- Spoon 1⁄4 cup of brown rice, 1⁄2 cup turkey mix into cabbage leaves and top with cilantro and lime
*Some ingredients in this recipe can be found in the Asian food section in the grocery store.
Squatter’s Chicken Cobb Salad
- 4 each 5 ounce grilled chicken breasts
- 1 cup blue cheese crumbles
- 1 cup cooked and chopped bacon
- 4 chopped hard-boiled eggs
- 2 sliced avocados
- 1 cup diced tomato
- 8 cups chopped romaine lettuce
- Salad dressing of your choosing
- Place romaine lettuce in salad bowl.
- Individually group remining ingredients on top of lettuce.
- Place chicken on very top.
- Serve with dressing on the top.
Deer Valley Chili Con Carne
- 2 pounds ground beef
- 10 oz. choriza
- 2 15 oz. cans red beans
- 4 cloves garlic
- 1 large green pepper
- 1 large onion
- 2 sticks celery
- 1 28 oz. can diced tomatoes
- 1 15 oz. can tomato puree
- 2 tablespoons tomato paste
- 1 tablespoon coriander
- 2 tablespoons cumin
- 1 tablespoon red wine vinegar
- 1 teaspoon of salt (to taste)
- 1 teaspoon ground black pepper (to taste)
- 4 1/2 cups water
- Cook red beans (if not canned).
- Combine ground beef and most of the diced onions, brown until the meat is cooked.
- Drain grease.
- Add garlic, celery, peppers and remaining onions.
- Saute for 15 minutes.
- Add diced tomatoes, tomato paste and tomato puree along with spices.
- Saute for 5 minutes.
- Add water, stir in beans.
- Cook for approximately 30 minutes.
- Add the red wine vinegar.
- Stir and enjoy!
Deer Valley Avocado Salsa
Serves 8 (1/2 cup per person)
- 1/3 cup red peppers, finely diced
- 3 tablespoons onions, finely diced
- 1/3 cup green peppers, finely diced
- 1/3 cup roma tomato, finely diced
- 4 to 5 avocados, finely diced
- 1 to 2 limes, freshly squeezed
- 1/2 cup cilantro, washed and chopped
- 1 teaspoon garlic, crushed
- salt and pepper to taste
Prepare the ingredients as directed and carefully mix together in bowl.
Zucchini Lasagna (Deer Valley Lasagna)
Serves 8 – 10
- 1 pound 93% lean ground beef
- 1 1/2 teaspoons kosher salt
- 1 teaspoon olive oil
- 1/2 large onion, chopped
- 3 cloves garlic, minced
- 1 can crushed tomatoes (28 oz.)
- 2 tablespoons chopped fresh basil
- black pepper (to taste)
- 3 medium (8 oz.) green or yellow zucchini, sliced 1/8″ thick lengthwise (use local when possible)
- 1 1/2 cups ricotta (skim works well)
- 1/4 cup Parmesan cheese
- 1 large egg
- 4 cups shredded part-skim mozzarella cheese
- Preheat oven to 375°
- In a medium pan, brown meat and season with salt. When cooked, drain in colander to remove any fat. Add olive oil to the pan and sauté garlic and onions for about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Cover and simmer on low for at least 30 – 40 minutes. Do no add extra water — the sauce should be thick.
- Meanwhile, salt the sliced zucchini and set aside for 10 minutes. Zucchini has a lot of water when cooked, so salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
- In a hot pan, sauté each side of the zucchini quickly and drain on paper towel.
- In a medium-sized bowl, mix ricotta cheese, Parmesan cheese and egg. Stir well.
- in a 9×12 casserole dish, spread 1/2 cup of tomato/meat sauce on the bottom and layer zucchini to cover. Spread 1/2 cup of the ricotta cheese mixutre, then top with 1 cup of mozzarella cheese. Repeat until you use most of your ingredients but make sure your last layers are zucchini and sauce (and you should keep 1 cup mozzarella aside).
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20 minutes.
- Place the remaining 1 cup of mozzarella on top and bake until melted (about 10 minutes).
- Let stand about 5 – 10 minutes before serving.
This dish freezes beautifully to re-heat later!
Want Your Child to Have a Healthy, Affordable, Homemade Lunch? Let Them Eat at School.fed to you by Jeana Neu, MS, CHES – the EAT Up ExpertThis week is NATIONAL SCHOOL LUNCH WEEK and there is much to celebrate! All across the nation, school nutrition departments are joining a movement to bring back cooking in their cafeterias. Parents are always invited to join their children for mealtimes, but during NATIONAL SCHOOL LUNCH WEEK, parents are strongly ENCOURAGED to set a date to have lunch with their child and discover all the good eats being made in their school. The more parents engage in eating healthy meals with their children, the more they teach their child about the benefits of better nutrition.
Jeremy Ranch Elementary School serves up local cherry tomatoes, spring salad mix, and carrots.
15 TO CLEAN AND ADVENTURE BITES
Now, more than ever, parents need to know about the nutritious and delicious changes happening in their own school district. Park City School District has launched the 15 to Clean and Adventure Bites program.
The 15 TO CLEAN initiative will remove 15 unnecessary additives over the next three years while introducing at least 18 new recipes for students to try each year. Recipes are created in partnership with PCSD child nutrition staff and renowned Park City restaurants such as Deer Valley, Squatters, Riverhorse, and Silver Star. The recipes range from entreés to salad dressings and ingredients will be sourced locally whenever possible using the Farm to School Program. Students will vet the choices through the taste test program Adventure Bites, with the assistance of EATS Park City every two weeks at each school. Through Adventure Bites, kids will help handpick options to be placed on the school menus by voting on each taste test. A key point: changes to school menus made with student input are having the most success. The kids want fresher, cleaner foods, not re-heated food from boxes with mystery ingredients.
The federal government is also continuing to change school nutrition regulations aimed at improving child nutrition for healthier meals.
HERE ARE THE FACTS ABOUT SCHOOL FOOD:
- More fruits and vegetables: Schools must offer students fruits and vegetables with every lunch and increase the portion sizes.
- Vegetable choices at lunch must include weekly offerings of: legumes, dark green and red or orange vegetables.
- Every school breakfast must offer students a full cup of fruits or vegetables. Students are required to take at least one half-cup serving of fruits or vegetables with every school breakfast and lunch.
- Whole grains: All grains offered with school meals must be whole grain-rich (51% whole grain).
- Sodium limits: Schools must gradually reduce sodium levels in school meals over a ten year period.
- Calorie limits: School meals must meet age-appropriate calorie minimums and maximums.
- Limits on unhealthy fat: Meals cannot contain added trans-fat and no more than 10 percent of calories can come from saturated fat.
- Low-fat and fat-free milk: Every school meal offers one cup of fat-free or 1% milk. Flavored milk must be fat-free.
- Free water: Free drinking water must be available in the cafeteria during lunch and breakfast.
COOKING FRESHER, CLEANER FOODS FROM SCRATCH
With the new guidelines firmly in place, cafeterias are serving up healthier foods. But, a long history of heat and serve has to go. Moving away from frozen and processed foods, which tend to contain loads of sodium and calories, means schools are making more fresh foods with less processing and additives. Fresh herbs and spices improve the taste of the food when cooking with less salt.
Park City School District has their own definition of “scratch” cooking: “Our onsite Child Nutrition Team uses fresh, expertly-sourced ingredients with emphasis on single-ingredient, minimally-processed food to create nutritious recipes and meals for Park City students.”
MAKE A DATE TO EAT WITH YOUR CHILD
On Wednesday, October 19, Park City parents have a special invitation to join their child** for lunch at school where all the schools will be serving up Deer Valley Lasagna, the first winning meal in the 15 to Clean/Adventure Bites program. But don’t stop there, set a regular date to eat at school with your child and continue to learn more about the improvements to the menu. And, the next time you are looking for a healthy homemade lunch for your child, simply look on the school menu and see what’s cooking!
**Please call ahead to your school to let them know you will be attending lunch! The cost is $3.50 — which can be paid to the secretary or through your child’s lunch account.
Jeana Neu, MS, CHESEAT UP! Easy, Affordable, Tasty Upgrades to EatingEat well, be well.Wellness & Weight Management Expert | Nutrition Advocacy ConsultantLet’s talk about it…
Jeana Neu is a certified health education specialist and nutrition advocate. She is a board member of EATS Park City and member of the PCSD Child Nutrition Task Force. She works on managing projects that create access to healthier foods for children and their communities through nutrition education and advocacy. You can read more about Jeana on her website at www.eatupfood.com.
In addition to her many roles at Deer Valley, Rogers is the current co-president of the Park City Area Restaurant Association, Vice Chairperson for the new Summit Community Gardens, and Vice President of the EATS Park City board.
Rogers currently resides near Park City with her husband Michael, son Graham and daughter Remy. Favorite activities include skiing, snowshoeing, mountain biking, running half marathons, hiking, traveling, rock climbing, cooking with her kids.
Special Diet Form
Dole 5 a Day for Parents
For interesting ideas on how to incorporate fruit and veggies into your children’s hectic schedules. Remember to eat 5 a day!
Dole 5 a Day for Kids
Fun interactive games for kids to learn about fruit and veggies
USOE Child Nutrition Programs
Want to know more about Child Nutrition Programs and how they are funded
Other informative sites on healthy lifestyles and nutrition
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To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call, toll free (866) 632-9992 (Voice). TDD users can contact USDA through local relay or the Federal Relay at (800) 877-8339 (TDD) or (866)377-8642 (relay voice users). The Park City School District-Child Nutrition Department is an equal opportunity provider and employer.