Quantity Recipes and ResourcesWhat's Cooking? USDA Mixing Bowl
USDA. Food, Nutrition and Consumer Services.
What's Cooking? USDA Mixing Bowl is a searchable collection of recipes and other resources managed by a U.S. Department of Agriculture (USDA) agency, namely the Food, Nutrition and Consumer Services (FNCS). This site combines information provided by the Center for Nutrition Policy and Promotion (CNPP) through MyPlate and the Food and Nutrition Service (FNS) for specific federal nutrition assistance programs. These programs consist of the Child Nutrition Programs, the Food Distribution Programs, the Supplemental Nutrition Assistance Program (SNAP), and the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC).
Recipes for Healthy Kids: Cookbook for Schools
USDA. FNS. Team Nutrition.
These recipes feature dark green and orange vegetables, dry beans and peas, and whole grains, and are low in total fat, saturated fat, sugar, and sodium.
Avocado Recipes and Resources
California Avocado Commission.
Includes quantity recipes, tips for selecting, handling, and storing avocados, as well as other resources for food service.
California Cling Peaches- School Food Service
California Cling Peach Board.
Provides quantity recipes for breakfast, lunch, dinner, and dessert, as well as a school kit, fun facts about peaches, and various activities for children.
California Raisin Food Service Recipes
California Raisin Marketing Board.
Provides storage and usage tips, as well as several quantity raisin recipes. Many of the recipes featured here were developed by the USDA as part of other publications.
Dried Plum Recipes for School Food Service
California Dried Plum Board.
Provides tips and recipes for using plums in school food service.
Fruit and Veggie Quantity Recipe Cookbook
NH DHHS. Division of Public Health Services. Fruit and Vegetable Program.
A collection of soup, salad, breakfast, side dish, main dish, and other recipes that meet the Fruits & Veggies-More Matters recipe criteria (criteria are listed on page 6 of the booklet). Appendices include family-size recipes, links to information about fruits and vegetables, and taste-test surveys.
Fruit and Vegetable Recipe Search
Produce for Better Health Foundation.
Tips for adding more fruits and vegetables to your favorite foods.
School Foodservice Toolkit (PDF | 7.1 MB)
Cranberry Marketing Committee.
Provides usage and storage tips about cranberries and recipes for using cranberries in school food service.
School Food Service Strawberry Recipes
California Strawberry Commission.
Smoothie, parfait, and dessert recipes using strawberries.
Tomatoes: Foodservice Resources
Florida Tomato Committee.
Resources available for food service professionals which include purchasing tips, videos, tips, color and sizing chart, procurement form, and available materials.