Turkey Solutions The new Harvest Provisions™ brand Sliced Pepperoni Style Seasoned Turkey from Cargill cuts sodium levels without compromising on flavor, offering 53% less sodium than the company’s other foodservice brands. Also available to school nutrition operations seeking to process USDA Foods bulk whole-turkey entitlements is a wide variety of whole-bird, white-meat, dark-meat and white-dark turkey items, including breasts, burgers, meat sauce, sausage patties and more. For more information, call (800) 338-9937 or visit www.harvestprovisionsk12.com. Much Ado About Mushrooms Experiment with the elusive “other” vegetables category in school meal pattern requirements—and satisfy vegetarians at the same time by menuing mushrooms more frequently. Mushrooms are low in fat, calories and sodium while rich in nutrients such as riboflavin and potassium. For recipe ideas—with meat and without—plus tips and tools, visit The Mushroom Council’s website at www.mushroomsinschools.com. Celebrate PB&J National Peanut Butter and Jelly (PB&J) Day is April 2, and school nutrition operators can engage students in a PB&J celebration with Smucker Foodservice’s full line of Uncrustables® sandwiches. Each 2.6-oz. sandwich is made with wheat bread and filled with peanut butter and Smucker’s Grape Jelly or Strawberry Jam, providing 1-oz. equivalent meat alternate and 1-oz. equivalent grains. Uncrustables are individually wrapped and are ready to thaw and serve, making both prep and clean up quick and convenient. To learn more, visit www.smuckerfoodservice.com or call (330) 682-3000. Check the Data Safely and efficiently monitor the temperature and humidity levels in your refrigerator, freezer, blast chiller, holding cabinets, salad bars and other food storage and merchandising areas with Diligence WiFiData Loggers from Comark. The loggers provide an easy way to collect temperature data automatically, 24/7. Each unit is rechargeable—a full charge lasts 3 to 12 months—and is easy to install in any location, connecting to existing WiFi networks. An audible alarm is triggered when temperatures fall out of range of present conditions. Visit www.comarkusa.com or call (800) 555-6658. Crunch Time CLIF CRUNCH®, a new line of crunchy granola bars made with organic ingredients and whole grains, is available in six flavors from Clif Bar & Company: Chocolate Chip, Honey Oat, Peanut Butter, White Chocolate Macadamia Nut, Blueberry Crisp and Chocolate Peanut Butter. The bars are said to deliver a full, rich flavor while offering the nutritional benefits of one full serving of organic whole grains, plus 4-5 grams of protein and 3 grams of fiber. Visit www.clifbar.com or call (800) 254-3227. Plentiful Harvest If you’re looking for a new range of whole-grain options to add to menus, review the line of whole-grain blends offered by InHarvest (formerly Indian Harvest). Options include the Black Pearl Medley®, a mix of brown rice, black barley and daikon radish seeds; Sunrise Blend with Quinoa Flakes®, a wholegrain breakfast option; and standards such as white quinoa, whole-wheat Israeli couscous and brown basmati rice. Contact (800) 346-7032 or visit www.inharvest.com. Wild Oats Consider giving conventional oatmeal a twist with flavored varieties from Modern Oats. The product line is gluten-free, 100% whole grain and includes 6-8 grams of fiber and 8-9 grams of protein per cup. Six flavors are available: Apple Walnut, 5 Berry, Goji Blueberry, Nuts & Seeds, Chocolate Cherry and Mango Blackberry. The oatmeals are packed in 2.6-oz. recyclable cups and can be ordered in 12-cup cases. For more details, visit www.modernoats.com or call (888) 662-2334. Have Sum Phillips Foods, Inc., offers Vegetarian Dim Sum from its Steve Phillips World Cuisine™ Product Line. Operators can choose from Vegetarian Shiitake Mushroom Pot Stickers or Vegetarian Roasted Red Pepper Spring Rolls varieties. The pot stickers are filled with bok choy, carrots and shiitake mushrooms, while the spring rolls are filled with red bell peppers, carrots and sweet corn. The dim sum can be cooked from frozen. To learn more, visit www.phillipsfoodservice.com or call (888) 234-2722. Quick and Healthy Gluten-free recipes for vegetarians can be found in 125 Gluten-Free Vegetarian Recipes: Quick and Delicious Mouthwatering Dishes for the Healthy Cook, by Carol Fenster, PhD. The book contains recipes for entrées, soups, appetizers, breakfast and more. The recipes also are dairy-free and egg-free. Sample recipes include Scalloped Potatoes, Roasted Brussels Sprouts in Orange-Nut Sauce and Pinto Bean-Polenta Fajitas With Tomatillo Sauce. To learn more about the book or how to purchase, visit www.carolfenstercooks.com. Jam ‘n’ Can Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves and More, by Allison Carroll Duffy, shows readers how to create and can marmalades, preserves, conserves, jams and jellies. Many recipes feature less sugar than traditional approaches. Check out Maple-Vanilla-Peach Jam, All-Fruit Strawberry Jam, Savory Blueberry-Ginger Conserve, Chocolate-Cherry Preserves and more. To learn more about the book or to order a copy, visit www.qbookshop.com. Mix ‘n’ Dip The Greek yogurt dip mixes from Simply Organic are fat-free, have 20 calories and offer 3 grams of protein per serving when prepared as suggested. The dip mix is available in Mediterranean Herb, Southwest Ranch and Zesty Spinach flavors. The Simply Organic website features a variety of dip-based recipes, such as Southwest Chicken Rice Soup, Mediterranean Herb Dressing and Sweet Potato Herb Biscuits. To learn more, visit www.simplyorganic.com/greek or call (800) 437-3301. Gotta Love Lunchtime School nutrition team members interested in creating new lunch menu items that appeal to all kids, but especially those with certain food-related conditions, might consider Stealth Health Lunches Kids Love: Irresistible and Nutritious Gluten-Free Sandwiches, Wraps and Other Easy Eats, by Tracy Griffith. The book includes tips, tricks and innovative recipes for unique gluten-free sandwich wraps. Sample recipes include Pizza Sandwich With Tomato Mozzarella, Hello Kitty Roll, Chicken Little Pockets, Felix-the-Cata-Dillas and more. Check your favorite online bookstore to find a copy of this book. A Closer Look Roasted Chickpeas Creative Food Innovations offers Go’Bonzo’s™, its line of roasted, flavored chickpeas, to the school nutrition market. This crunchy product can be used as a topping or a grab ‘n’ go snack, offering unique and nutritious ways to incorporate legumes into meal options. As a gluten-free source of fiber, protein and iron, Go’Bonzo’s is a particularly useful ingredient for meatless meals. Go’Bonzo’s are available in five flavor varieties: Lightly Salted, Chili Spicy Nacho, Cool Ranch and French Toast. They can be added to yogurt for breakfast, eaten alone as a snack or added to salads and salad bars as a crouton replacement. Each .75-oz. serving provides 1⁄4 cup of cooked legumes, which can be used to fill either the 1⁄4-cup vegetable requirement or the 1-oz. eq. meat/meat alternate requirement (but not both in a single meal). The shelf-stable product has a six-month shelf life. Operators can choose to order single-serve .75-oz. individually wrapped packages for grab ‘n’ go service or 2-lb. bulk packages for meal applications. To find out more about the benefits of Go’Bonzo’s and how to purchase them for your school nutrition program, visit www.creativefoodinnovations.com or call (760) 542-8390.
Published by School Nutrition Association. View All Articles.
This page can be found at http://mydigimag.rrd.com/article/On+the+Market/1643297/198767/article.html.