Park City School District

Nutrition Resources

Vermont Maple Apple French Toast Bake 

From the cookbook: New School Cuisine

Serves 12

Ingredients

  • 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  

Directions

  1. Coat cake pan or glass baking pan with cooking spray. 
  2. Core apples and cut into 8 wedges.
  3. Cut bread into 1 inch cubes.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the foil and pour over maple syrup.
  8. Return to the oven and bake until the internal temperature is at 165 degrees, approximately 20 minutes.
  9. Let stand for 10 minutes and cut into 12 portions.

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Mac & Trees 

From the cookbook: New School Cuisine

Serves 10 

Ingredients

  • 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

Directions

  1. Preheat convection oven to 325° (conventional oven to 350°).
  2. Trim broccoli and cut into 1/2-inch pieces.
  3. 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.
  4. Warm milk in a large pot over low heat.
  5. Whisk together flour, remaining 5 tsp salt, mustard, paprika and pepper in a large bowl.
  6. 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.)
  7. 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.
  8. Pour the sauce over the pasta and broccoli; stir to combine. Pour into a 9×11 inch pan sprayed with cooking spray.
  9. Bake in a convection oven for 25 minutes or conventional oven for 30 minutes. The internal temperature should be at 160°.

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Park City Child Nutrition Team's Chicken Tortilla Soup 

Serves 10 

Ingredients 

  • 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 

Directions

  1. Melt butter in large pot. 
  2. Add garlic, onion and sauté until softened (about 5 minutes).
  3. Add flour, stir well, cook for another minute.
  4. Drain beans. 
  5. Add broth, canned milk, soup, salsa, chicken, beans, corn, cumin and all other spices. 
  6. Simmer over low heat until soup thickens slightly. 
  7. Hold at 135° F until time to serve.
  8. Ladle soup into bowl; top with cheddar cheese to taste. 
  9. Also tastes great with sour cream and tortilla chips/strips! 

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New School Cuisine Cheesy Twice-Baked Potatoes 

From the cookbook: New School Cuisine

Serves 6 

Ingredients

  • 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)

Directions

  1. Preheat convection oven to 400° F (conventional over 425° F)
  2. Prick each potato 3 times with a fork; place on sheet pan and bake until tender. Set for an hour to cool. 
  3. Finely chop chives. 
  4. Cut potatoes in half (length-wise), scoop out flesh (leaving apprx. 1/2 inch of flesh and skin). 
  5. Transfer flesh to large bowl. 
  6. Add cheddar cheese, sour cream, chives, salt and pepper to the flesh; mash to combine. 
  7. Fill potato skins with mixture, sprinkle with Parmesan cheese, add bacon. 
  8. Bake the stuffed potatoes until hot and cheese is melted and browned (about 20 minutes).
  9. Cut each potato in half and enjoy! 

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Vessel Kitchen Twice-Baked Sweet Potatoes 

Serves 12 (1/2 potato)

Ingredients: 

  • 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

Directions:  

  1. Preheat convection oven to 375° F (conventional oven: 400° F).
  2. Prick holes each sweet potato with a fork or paring knife; this will help it cook more evenly.
  3. Toss the sweet potatoes in the olive oil, set on baking sheet; cook for 45-60 minutes. 
  4. When tender, remove and cool. 
  5. While the potatoes are cooling, mix 1/2 of the parmesan with the thyme, Greek yogurt, salt and peppers. 
  6. Cut potatoes in half lengthwise; scoop out most of the flesh -- but leave 1/2 inch of flesh and skin intact!
  7. Season the sweet potato skins with salt and pepper. 
  8. Mix the flesh and yogurt mixture until fully combined; fill potato skins with this mixture. 
  9. Sprinkle with the rest of the parmesan cheese. 
  10. Bake at 400° F for 10-15 minutes, until cheese is golden. 
  11. Cut each potato in half and enjoy! 

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Riverhorse on Main's Thai Turkey Tacos

Serves 4

Turkey Mix

  • 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

Preparation

  1. Place a medium sauté pan on medium heat and add 1⁄4 cup vegetable oil.
  2. Once pan reaches a smoking point, add ginger and garlic and fry for 2 minutes, moving constantly.
  3. Add turkey, season with 2 tsp salt and cook the meat through.
  4. Add the chopped cilantro and teriyaki sauce, mix well.

Teriyaki Sauce

  • 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

Preparation

  1. Place sesame oil in a sauce pot on medium heat.
  2. Add ginger and garlic and sweat for 2­3 minutes until soft and translucent.
  3. 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.

Rice

  • 1 cup brown rice
  • 1 1⁄2 cups water
  • 1 teaspoon sea salt

Preparation

  1. Place rice, water and sea salt in a pot and bring to a simmer over medium heat.
  2. Reduce heat to low and cover with a lid.
  3. Steam for 30 minutes until dry and fluffy.

Assembling the tacos

  1. To finish, break whole cabbage leaves off the head of cabbage.
  2. Spoon 1⁄4 cup of brown rice, 1⁄2 cup turkey mix into cabbage leaves and top with cilantro and lime
    wedge. Enjoy!

*Some ingredients in this recipe can be found in the Asian food section in the grocery store.

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Squatter's Chicken Cobb Salad 

Serves 4

Ingredients: 

  • 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 

Directions:

  1. Place romaine lettuce in salad bowl. 
  2. Individually group remining ingredients on top of lettuce. 
  3. Place chicken on very top. 
  4. Serve with dressing on the top. 

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Deer Valley Chili Con Carne 

Serves 12

Ingredients: 

  • 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 

Directions:

  1. Cook red beans (if not canned).
  2. Combine ground beef and most of the diced onions, brown until the meat is cooked. 
  3. Drain grease. 
  4. Add garlic, celery, peppers and remaining onions.
  5. Saute for 15 minutes. 
  6. Add diced tomatoes, tomato paste and tomato puree along with spices.
  7. Saute for 5 minutes. 
  8. Add water, stir in beans. 
  9. Cook for approximately 30 minutes. 
  10. Add the red wine vinegar. 
  11. Stir and enjoy! 

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Deer Valley Avocado Salsa 

Serves 8 (1/2 cup per person)

Ingredients:

  • 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 

Directions: 

Prepare the ingredients as directed and carefully mix together in bowl.  

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Zucchini Lasagna (Deer Valley Lasagna)

Serves 8 - 10

Ingredients:

  • 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

 Directions:

  1. Preheat oven to 375°
  2. 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. 
  3. 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. 
  4. In a hot pan, sauté each side of the zucchini quickly and drain on paper towel. 
  5. In a medium-sized bowl, mix ricotta cheese, Parmesan cheese and egg. Stir well. 
  6. in a 9x12 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).
  7. Cover with foil and bake for 30 minutes.  
  8. Remove the foil and bake for an additional 20 minutes. 
  9. Place the remaining 1 cup of mozzarella on top and bake until melted (about 10 minutes).
  10. Let stand about 5 - 10 minutes before serving. 

This dish freezes beautifully to re-heat later!