By Dayle Hayes, MS, RD 2014-07-29 07:10:55
The perfect place for peppers just might be on your students’ trays, especially if you present them in creative, palate-pleasing ways. Ahhhhh, peppers. They come raw, roasted, pickled, sautéed, stir-fried, hot, spicy, smoky, red, orange, yellow, purple, brown, white and green. With so many preparation methods, varieties, flavors and colors, it might be difficult to find a more on-trend, intriguing and universal vegetable. (After all, even currently cool kale and Brussels sprouts come only in shades of green and grow well only in milder climates.) Peppers, on the other hand, come in a real rainbow of colors, feature multiple levels of “heat” and are used in almost every major global cuisine. Spicy-hot varieties of peppers are considered culinary necessities in Mexico, Central and South America, the Caribbean, Africa, the Middle East, India, Pakistan, China and Southeast Asia. There may be some bona fide scientific reasons that extra-hot peppers are key ingredients in certain parts of the world. First, most pepper varieties grow well in warmer climates, and some are perennials that produce year-round fruit. Edible peppers belong to what’s called the capsicum genus; these are flowering plants that are part of the nightshade family, which also includes potatoes, tomatoes and eggplant. Edible capsicum varieties originated in Central America, where they have been grown and eaten for at least 3,000 years. Columbus liked what he tasted on his voyage to the “new world,” and he took some plants back to Europe. From there, they spread like “wildfire,” especially in other tropical and subtropical parts of the globe. Another scientific reason that hot, spicy peppers are so popular in broiling climates is that eating them actually may make you feel cooler! According to researchers, among them Peter McNaughton at the University of Cambridge in England, eating hot peppers causes sweating and other bodily responses that help to make us feel cooler. In a 2012 radio interview for NPR’s “The Salt ” program, McNaughton explained that receptors on our tongue respond to the chemicals in chile peppers, sending messages to our brains that activate sweating—and “a whole raft of mechanisms”— that lower body temperature. Pretty cool, huh? Pepper Popularity There’s no doubt that peppers—both the spicy and so-called “sweet” varieties—are a food trend with staying power. With headlines like “Millennials seek hotter, spicier foods” and “Chains respond to consumer demand for fiery food,” it’s clear that the food industry is watching closely and responding with a wide range of hotter dishes inspired by cuisines from Korea to Peru. At the same time, demand for sweet bell peppers also is on the upswing. According to The Packer, a news source reporting on the produce industry, bell peppers are a consistently popular produce item with retailers and foodservice operations. In fact, sweet peppers remain the fifth most-popular vegetable selected by shoppers, and they rank sixth among items that consumers say they’re buying now that they had not purchased previously. Indeed, you may have noticed the new abundance of pepper varieties in your local produce department. Where there used to be only green bell peppers and a few sad jalapeños, many retailers are now carrying red, yellow, orange and green sweet bell peppers (in both mini and regular sizes), along with chile peppers from dried anchos to fresh Serranos. Our “Power Peppers” guide on page 56 offers more details about several of the more popular varieties on the capsicum family tree—or more accurately, bush! In the Hot Seat So far in this article, we’ve used somewhat vague terminology to reference the heat levels of different pepper varieties, using such words as “mild” and “very hot.” Given the popularity of peppers and the trendiness of chiles around the globe, it shouldn’t come as a surprise to learn that there are several different ways of measuring the heat index of chile peppers. One way to precisely measure the heat of peppers is a high-performance liquid chromatography test. This identifies and measures the concentration of heatproducing chemicals and is shown in the form of American Spice Trade Association “pungency units,” which can be used to compare all types of spices. The more commonly used Scoville scale measures the pungency (spicy heat) of chile peppers and other spicy foods as reported in “Scoville heat units,” as a function of capsaicin concentration. Capsaicin is the hot chemical in chiles. Since this test relies on human tastes, it tends to be more subjective and less precise. Still, using Scoville heat units can at least give you a relative sense of how hot a particular pepper is likely to taste in comparison to others. As you see in “Hot Stuff,” above, the Naga Jolokia from Northern India can be a million times hotter than your garden variety bell pepper and 10 times hotter than a habañero. Pairing Peppers With Kid Customers At this point, you’re probably thinking about your family and your student customers, and your thoughts likely run in one of two directions: “My kids/our students love spicy food and really love crunchy red peppers.” Or, perhaps: “My family/student customers won’t eat anything spicy; in fact, they would pick green peppers out of a salad.” Before we get into some specific ideas and resources for serving peppers at school or to your family, it’s worth considering two recent research studies about kids and vegetables. The first study, “Associative Conditioning Can Increase Liking for and Consumption of Brussels Sprouts in Children Aged 3 to 5 Years,” was published in the March 2014 issue of the Journal of the Academy of Nutrition and Dietetics. Researchers at Arizona State University showed that pairing a new vegetable (Brussels sprouts) with a familiar, well-liked food (cream cheese) conditioned preschool children to increase their acceptability and intake of the new item. The team also found the children needed to try the new vegetables only seven times with the familiar food, before eating them plain. The second study, from the University of Leeds in England, confirmed a popular way to get children to eat vegetables: Serve them early and often. The report, Learning to Eat Vegetables in Early Life: The Role of Timing, Age and Individual Eating Traits, explains why children from cultures where the native cuisine is hot and spicy have no problem with chiles even at a young age: They eat them early and regularly—and they watch adult role models eating them, as well. This offers optimism that the introduction of new vegetables at school may be more successful with younger children, along with exposure to regular taste tests and to role models, both kids and adults. (For some taste testing ideas and best practices, farm-to-school advocate Vermont FEED offers great suggestions at http://tinyurl.com/tastetesting1. Also check out advice from the Cooperative Extension at Rutgers University at http://tinyurl.com/tastetesting2.) Pop More Peppers Into Meals Now that you’re armed with the knowledge that simple, consistent exposure to peppers may pique the taste buds of even your youngest customers, it’s time to start thinking about specific ways to tempt their palates. Consider the following three suggested methods. Ethnic Foods. The cultural diversity of the student enrollment in many communities presents school nutrition professionals with the perfect opportunity to explore more “peppery” cuisines from around the world. Thinking Mexican and Chinese dishes? Those are just the starting point! Flavors of Diversity: An Ethnic Food and Culture Program, from Highline Public Schools, just south of Seattle, Wash., is one tasty example. Since Highline’s students represent more than 125 countries of origin, the school nutrition operation joined with a community partnership (King County Steps to Health) to teach students about nutrition and help them learn to develop a greater cultural awareness through nutrient-rich and exotic foods from around the world. Naturally, sweet and spicy peppers are featured in many dishes—like gumbo, mu shu beef and black bean salsa—that are served in the cafeteria. Additional classroom activities, many embedded into core curricular areas, were developed to support the menus. (You can find sample materials and photos at www.highlineschools.org/Page/303). Another “hot” resource for classroom activities, science projects and just plain fun is The Chile Pepper Institute at New Mexico State University at Las Cruces (www.chilepepperinstitute.org). The For Kids page (www.chilepepperinstitute.org/for_kids.php) has great, informative links for anyone who wants to discover more about chile peppers with students at school or children at home. Harvest of the Month. Peppers, especially sweet peppers, may be a perfect fit for your Harvest of the Month plans or other regular efforts to introduce students to fresh produce—depending, of course, on where you live and the extent of pepper production there. Harvest of the Month programs from both California (Champions for Change: www.harvestofthemonth.cdph.ca.gov/download.asp) and Pennsylvania (PA Nutrition Education Network: www.panen.org/snap/peppers) feature extensive pepper resources in both English and Spanish that are available online for free download. On these two sites, you can find everything from parent newsletters and family recipes to cafeteria bulletin boards and classroom activities. (While you are there, don’t miss the resources for other fruits and veggies, too.) Do you live in a particularly “hot” pepper-growing or chile-loving part of the United States? Check with your state department of agriculture and farm-toschool program for more helpful resources that your school nutrition operation can use. Finger Salads. Looking for a way to encourage children to eat more sweet peppers—and to try a little chile pepper at the same time? Finger salads (aka vegetable cups) are the perfect way to serve crunchy sweet peppers. You can add a little spicy dip when appropriate. This way, children can try a new food like red peppers with a familiar veggie like baby carrots or broccoli. They also can try veggie sticks with a dip, such as smoky chipotle ranch dressing (commercial or scratch prepared). Or, mix some of the popular Sriracha® sauce into your regular ranch dressing for a bit of spice and pungency. (For visual ideas of sample finger salads, see www.schoolnutrition.org/snmagazinebonuscontent.) Burn Notice You may still have at least one “burning” question about chile peppers: How do you stop the burning after eating extra-hot peppers!? While many folk remedies exist, the most often recommended method is to consume a dairy product. The science behind this remedy is pretty simple: Casein, a protein found in milk, acts like a detergent against capsaicin. Casein pulls the capsaicin away from the nerve receptor binding sites in your mouth. After you consume a particularly hot pepper, rinse your mouth well with water, then drink at least a half cup of milk—the colder, the better. Milk also may alleviate symptoms if you have capsaicin on your hands; soaking your hands in a bowl of milk with ice cubes may help relieve the pain. Better yet, always use gloves when handling hot peppers and keep your hands away from your eyes. A few minutes of prevention can keep painful burning at bay. Prepare for Pizzazz Peppers—sweet, super spicy and everything in between—are an easy and exotic way to add pizzazz to meals at home and school. Need more ideas for using the peppers you see in the supermarket or at the farmer’s market? Start with the recipes included in this article, or use your favorite search engine to find more recipes from near and far, and you’re bound to discover countless ideas for “pep”ping up meals! SN Dayle Hayes is a nutrition consultant and speaker based in Billings, Mont. She also maintains the School Meals That Rock Facebook page (www.facebook.com/SchoolMealsThatRock). You can reach her at EatWellatSchool@gmail.com. Photography by pachd.com. TO YOUR CREDIT: For CEUs toward SNA certification, complete the “To Your Credit” test on page 48. HOT STUFF Scoville Heat Units SCOVILLE RATING PEPPER TYPE 2,000,000–5,300,000 STANDARD US GRADE PEPPER SPRAY 855,000–1,041,427 Naga Jolokia 876,000–970,000 Dorset Naga 350,000–577,000 Red Savina Habañero 100,000–350,000 Habañero Chile, Scotch Bonnet 100,000–200,000 Jamaican Hot Pepper 50,000–100,000 Thai Pepper, Malagueta Pepper, Chiltepin Pepper 30,000– 50,000 Cayenne Pepper, Aji Pepper, Tabasco Pepper 10,000–23,000 Serrano Pepper 7,000–8,000 Tabasco Sauce Habañero 5,000–10,000 Wax Pepper 2,500–8,000 Jalapeño Pepper 2,500–5,000 Tabasco Sauce (Tabasco Pepper) 1,500–2,500 Rocotillo Pepper 1,000–1,500 Poblano Pepper 600–800 Tabasco Sauce (Green Pepper) 500–1,000 Anaheim Pepper 100-500 Pimento, Pepperoncini 0 Bell Pepper The Scoville scale is used to measure the pungency of peppers or other spicy foods and can be a good tool when comparing one pepper’s hotness to another. The chart above shows how some of the peppers mentioned in this article, as well as other ones you may have heard of, fall according to this scale. Kitchen Wisdom says . . . Try This! HUEVOS RANCHEROS YIELD: 100 servings PER SERVING: 280 cal., 12 g pro., 33 g carb., 3 g fiber, 10 g fat, 4 g sat. fat, 175 mg chol., 360 mg sod., 4 mg iron, 306 ma ca. SAUCE INGREDIENTS Salsa—18 lbs., 2 ozs. Chipotle peppers and adobo sauce—10 ozs. EGGS INGREDIENTS Corn tortillas, whole-grain, 6-in.—200 Pan spray—1 oz. Whole eggs, pasteurized—11 lbs., 4 ozs. Cheddar cheese, shredded—3 lbs., 2 ozs. Cilantro—1 lb. DIRECTIONS 1. Day of service: Pull the cilantro leaves from the stems and place the leaves in the cooler until service. Critical Control Point: Hold below 41°F. 2. To prepare the sauce: Empty the salsa into a stockpot or steam-jacketed kettle. Add the chipotle peppers and adobo sauce. Cook over medium heat, simmering gently for 1 hour. Stir occasionally. Critical Control Point: Heat until an internal temperature of 140°F is reached for 15 seconds. Remove from the heat or turn off the heat source. 3. Using a blender, carefully blend the hot sauce. Blend until the chunks in the salsa are 1⁄3 the original size. Divide the yield (17 lbs.) into steamtable pans. Cover and place in warmers set above 135°F until service. 4. Place the tortillas on sheet pans in a single layer. Warm and soften them in a warming cart above 135°F until service. 5. To prepare the eggs: Spray three shallow steamtable pans lightly with the pan spray. Pour the eggs into the steamtable pans, using 3 lbs., 8 ozs. per pan. Whisk the eggs in the pans. Cover the eggs and place in a preheated 325°F convection or combi oven. Bake for 10 minutes; whisk the eggs. Bake for an additional 5 minutes or until an internal temperature of 155°F is reached for 15 seconds. Cover and hold the eggs in a warming cart above 135°F until service. Batch cook as necessary for the best product quality and nutritional value. 6. For each serving: Place ¼ cup of the scrambled eggs on the tray. Top with a very small amount of the ranchero sauce, ½ oz. of cheese and a sprinkle of cilantro. On the side, serve two corn tortillas and ~3 ozs. of the warm ranchero sauce, portioned into individual cups. Critical Control Point: Hold above 135°F. Photo, recipe & recipe analysis: American Egg Board, www.aeb.org *Notes: According to the recipe source, one serving provides 2.5 oz. eq. meat/meat alternate, 1.25 oz. eq. grain and ½ cup red/orange vegetable. KITCHEN WISDOM SAYS • Leaving the salsa chunky and using a liquid chipotle hot sauce would eliminate a step in preparation and cleaning. • I recommend using whole-grain flour tortillas, which do not have to be heated, although, like the corn tortillas, putting them in a warmer makes them more pliable. • Instead of 2 6-in. tortillas, we used an 8-in. tortilla, which we had on hand. • Whisking the eggs may not be necessary for the desired texture. • A pressure steamer could be used in place of a convection or combi oven. • This was an easy dish to prepare. • Students loved the corn tortillas, and the sauce has a good kick to it. PEAR AND PEPPER QUESADILLA WITH PEAR SALSA YIELD: 100 servings PER SERVING: 400 cal., 26 g pro., 44 gcarb., 5 g fiber, 14 g fat, 8 g sat. fat, 818 mg sod., 2 mg iron, 494 mg ca. QUESADILLA INGREDIENTS Pears, canned, packed in 100% juice, diced, drained—12 lbs. or 6 qts. Bell peppers, red, fresh— 4 lbs. or 3 qts. Ham, cooked, diced— 7 lbs. or 1 gal., 1 qt. Scallions—8 ozs. or 4 cups Cilantro, fresh—4 cups Chipotle peppers, canned—2⁄3 cup Cheddar cheese, reduced-fat, shredded—3 lbs., 2 ozs. or 12 ½ cups Mozzarella cheese, part-skim, shredded—3 lbs., 2 ozs. or 12 ½ cups Tortillas, whole-wheat, 8-in.—100 Pan release spray—as needed Sour cream, lowfat—100 1-oz. portion packs SALSA INGREDIENTS Pears, canned, packed in 100% juice, Cilantro, fresh—1 cup diced, drained—12 lbs. or 6 qts. Jalapeño peppers, fresh—1 cup Pear juice, reserved—2 cups Lime juice—½ cup Scallions—8 ozs. or 4 cups Salt—1 tsp. Bell peppers, red, fresh—1 lb., 4 ozs. or 4 cups Cilantro, fresh—1 cup Jalapeño peppers, fresh—1 cup Lime juice—½ cup Salt—1 tsp. DIRECTIONS 1. To prepare the quesadillas: Dice the bell peppers and the cooked ham into ½-in. pieces. Slice the scallions. Chop the cilantro. Remove the seeds from the chipotle peppers and mince. Drain the first batch (12 lbs. or 6 qts.) of diced, canned pears. 2. In a bowl, combine these diced pears, the red peppers, ham, scallions, cilantro and chipotle peppers. Mix well, cover and keep refrigerated until ready to use. 3. In a separate bowl, combine the Cheddar and mozzarella cheeses. 4. To assemble each quesadilla, lay out one tortilla on a clean, dry surface. Spray one side lightly with pan release spray. Turn the tortilla over. Place ½ cup of the pear mixture on one half of the tortilla. Top with ¼ cup of the blended cheeses. 5. Fold each tortilla in half, pressing slightly to distribute the filling, and place on a parchment- lined full-size sheet pan. The tortillas may be assembled up to two hours in advance of cooking. 6. Bake in a preheated 350°F oven for 10-15 minutes or until the internal temperature reaches 165°F. 7. To prepare the pear salsa: Slice the scallions. Dice the red peppers into ½-in. pieces. Chop the cilantro. Remove the ribs and seeds from the jalapeño peppers and dice finely. Drain the second batch (12 lbs. or 6 qts.) of diced, canned pears, but reserve 2 cups of the juice. 8. Combine the diced pears, the reserved pear juice, scallions, red peppers, cilantro, jalapeño peppers, lime juice and salt. 9. To serve: Cut each quesadilla into wedges and serve with 1 oz. of lowfat sour cream and 1⁄3 cup of the pear salsa. Photo, recipe & recipe analysis: Pacific Northwest Canned Pear Service, www.eatcannedpears.com; developed with assistance from Garrett Berdan, RD, LD, culinary nutrition consultant *Notes: According to the recipe source, one quesadilla with salsa provides ½ cup fruit, 1.5 oz. equivalent grains, 2 ozs. meat/meat alternate and ⅛ cup red/orange vegetable. Power Peppers All peppers are not created equal! In addition to the varieties described in the accompanying article, this guide will introduce you to several other types of peppers you might encounter in your culinary travels. Anaheim: This mild green New Mexican variety often is used as an ingredient in a stuffing recipe for poultry and other meats. The red strain is sometimes called Chile Colorado. Ancho: A dried poblano pepper, its heat can vary from sweet and almost fruit-flavored to downright fiery. Ground into a powder, it often is used in Mexican mole sauces. Carolina Reaper: Confirmed in December 2013 as the single hottest pepper in the world, this tiny red bombshell is grown by Ed Currie of PuckerButt Pepper Company in South Carolina and is featured in some of the company’s sauces. Chipotle: Long before it became the name of a quick-serve restaurant chain, chipotle was and still is the name for a smoke-dried jalapeño, used primarily in Mexican and Tex-Mex dishes. Habañero: Small orange or red peppers shaped like lanterns, these are quite hot. Used in fresh and dried forms, they are popular in Mexico, especially in the Yucatan region. Jalapeño: One of the first common chiles in the United States, this smooth, dark green pepper ranges from hot to very hot. It is now widely available both fresh and canned. Naga Jolokia: This small red pepper from Northern India, also known as bhut joloki or ghost pepper, was once known as the hottest in the world. It may have been dethroned, but is still pretty darn fiery! Pasilla: Often found in Mexican mole sauces, this richly flavored, medium-hot, blackish-brown chile also is called chile negro. Poblano: When dried, this dark green to reddish-green chile is known as an ancho. Fresh, however, it is most often used for chile rellenos, with darker varieties being more flavorful. Scotch Bonnet: Similar to habañero, with a lantern shape and bright red color, this hot chile is widely used in West Africa and Caribbean jerk seasonings. Serrano: This small chile is one of the most popular in Mexico and Central America. Savory and very hot, serranos turn from green to red to yellow as they ripen. Thai Pepper: Sometimes called a bird’s eye pepper, this small, elongated chile is used in traditional Thai, Lao, Khmer, Indonesian and Vietnamese cuisine. Zimbabwe Bird’s Eye: These tiny elongated pods are very hot. They grow skywards on the bush and can produce more than 500 bright red peppers on one plant. POTATO-PEPPER FRITTATA YIELD: 24 servings* (3 ozs. each) INGREDIENTS Eggs—24 Bell peppers, red—2 cups Bell peppers, green—2 cups Onions—2 cups Oil—2 tsps. Potatoes—4 lbs. Salt—½ tsp. Pepper, black—½ tsp. DIRECTIONS 1. Chop the bell peppers and onions. Peel, cook and quarter the potatoes. 2. Whisk the eggs with 1 Tbsp. cold water; reserve. Sauté the peppers and onions in the oil until tender; reserve. 3. Cut the potatoes in ⅛-in. slices; distribute ¼ cup sliced potatoes in each of 24 nonstick, 3-oz. muffin tins. Top each with 1 ½ Tbsps. of the pepper mixture; pour in ¼ cup of the whisked eggs. 4. Bake at 375°F for 10 minutes, then lower the heat to 325°F and continue baking for 15 more minutes. 5. Let cool for 5 minutes. Remove from the tins and serve hot. Photo & recipe: Idaho Potato Commission, www.idahopotato.com *Notes: If this recipe passes the test with a small group of students, conduct a nutrient analysis. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements. KITCHEN WISDOM SAYS • I would chiffonade the basil rather than coarsely chopping it, because coarse chopping ends up bruising the basil too much. Chiffonading the basil should be done at the end because fresh basil oxidizes quickly when cut. [Editors’ Note: Use your Internet browser to search for online video demonstrations of how to chiffonade.] • Penne pasta may be a better alternative than rigatoni, because it is smaller and would provide a larger grain component per serving. • This recipe can be converted easily to provide the meat/meat alternate component by adding chicken strips or other meat—or a legume like edamame or garbanzo beans for a vegetarian option. • This recipe has a very good flavor, [especially with the addition of the basil]. • We would probably cut the amount of red peppers and red onions in half. • We would use this recipe in secondary schools. • This is a straight-forward and easily executed recipe. RIGATONI WITH RED PEPPERS YIELD: 24 servings PER SERVING: 282 cal., 14 g pro., 49 g carb., 2 g fiber, 6 g fat, 2 g sat. fat, 171 mg sod. INGREDIENTS Rigatoni, whole-wheat—48 ozs. Olive oil, extra virgin—¼ cup. Onions, red—4 large Bell peppers, red, medium—8 Cherry tomatoes—4 cups or 1 qt. Salt—to taste Pepper, black, ground—to taste Spinach leaves, fresh—2 lbs., 8 ozs. Parmesan cheese—2 cups Basil, fresh—2 cups DIRECTIONS 1. Dice the onion into ½-in. pieces. Deseed the bell peppers and slice into ½-in. strips. Halve the tomatoes. Coarsely chop the basil. 2. Cook the rigatoni according to the package directions for al dente texture. Drain the pasta, reserving ½ cup water. Return the pasta to the pot to keep warm. 3. While the pasta cooks, heat the olive oil over high heat in a skillet. Stir in the onion, peppers and tomatoes. Add salt and pepper to taste. Sauté, stirring occasionally. After 5 minutes, add the spinach and continue to sauté until the vegetables are tender and the spinach is wilted, about 5 more minutes. 4. Add the vegetables, reserved pasta water and 1 cup of the Parmesan cheese to the pasta and gently toss to combine. 5. For each portion: Serve 1 3⁄4 cups pasta, topped with 1 Tbsp., 1 tsp. chopped basil and 1 Tbsp., 1 tsp. of the Parmesan cheese. Recipe & recipe analysis: American Institute for Cancer Research, www.aicr.org *Notes: If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements. MEDITERRANEAN LOW-SODIUM BURGER BOWL PITA YIELD: 50 servings* DRESSING INGREDIENTS Yogurt, lowfat, plain—1 qt. Bell peppers, red—2 cups Ketchup, low-sodium—½ cup Garlic powder—1 tsp. Onion powder—1 tsp. Oregano, dried—1 tsp. Pepper, black, fine, ground—¼ tsp. BURGER BOWL INGREDIENTS Beef patties, low-sodium—50 2.25-oz. Pita bread pockets, whole-grain—50 halves Lettuce, chopped—12.5 qts. Cherry tomatoes—50 DIRECTIONS 1. To prepare the dressing: Chop the bell peppers. Combine all dressing ingredients and stir well. Set aside. 2. To prepare the burger bowls: Chop the lettuce. Slice the tomatoes in half. 3. If using a convection oven, preheat the oven to 350°F. Heat the beef patties for 9-11 minutes or until the internal temperature reaches 165°F. If using a conventional oven, preheat the oven to 350°F. Heat the beef patties for 15-18 minutes or until the internal temperature reaches 165°F. 4. For each burger: Place 1 cup of the chopped lettuce in a container or the large compartment of a lunch tray. Place one cooked beef patty inside a pita bread pocket half and place this on top of the lettuce. Half of the burger will be visible. Ladle 1 oz. of the dressing on the visible burger portion. Garnish each serving with two cherry tomato slices. Photo & recipe: AdvancePierre Foods, www.apfk12.com *Notes: If this recipe passes the test with a small group of students, conduct a nutrient analysis. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements. BONUS WEB CONTENT Check out more online-exclusive content about peppers, including information about hot sauce and more recipes, at www.schoolnutrition.org/snmagazinebonus content. Recipes obtained from outside sources and published in School Nutrition have not been tested by the magazine or SNA in a school foodservice setting, except for certain “Kitchen Wisdom” selections, which are evaluated by a volunteer pool of operators. When available, nutrient analyses are provided by the recipe source. Required ingredients, preparation steps and nutrient content make some recipes more appropriate for catering applications or adult meals. Readers are encouraged to test recipes and calculate their own nutrition analyses and meal patterns before adding a recipe to school menus. In addition, SN recognizes that individual schools use varying documentation methods and preparation steps to comply with HACCP principles; we encourage you to add your own HACCP steps to these recipes.
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