Recipes for School Food Service

Recipe Finder

Find standardized recipes, quantity recipes, USDA recipes, and more in this searchable database. Preset searches are available for fruit, vegetable, whole grain, and bean recipes.


Recipes for Healthy Kids Cookbooks: Cookbook for Schools 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.


USDA Recipes for Schools USDA Recipes for Schools

USDA. FNS. Team Nutrition.

A collection of over 150 standardized recipes developed by USDA for use in the National School Lunch Program.


New School Cuisine cover New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks (PDF | 22.91 MB)

Vermont FEED; Vermont Agency of Education; School Nutrition Association of Vermont.

This cookbook was developed by Vermont school cooks and features 80 student-tested quantity recipes. Each recipe is in USDA format and includes a nutritional analysis and crediting information.


Showcase of Chefs Recipe Book School Day Just Got Healthier: Showcase of Chefs Recipe Book

Michigan Team Nutrition.

These recipes were compiled to accompany Michigan's Showcase of Chefs culinary trainings.


2011 Michigan Junior Chef Competition Cookbook cover 2011 Michigan Junior Chef Competition Cookbook (PDF | 2.6 MB)

Michigan Team Nutrition.

These recipes include local or USDA foods for school food service operations to offer as part of their meal programs.


Meeting the Challenge Recipe Book cover Meeting the Challenge Recipe Book (PDF | 7.80 MB)

Michigan Team Nutrition.

These recipes were developed as a part of the Meeting the Challenge video series, which illustrate how Michigan Child Nutrition professionals are meeting the New School Meal Regulations and the HealthierUS School Challenge (HUSSC) criteria.


Chef Dave Mac's HealthierUS School Challenge Recipes cover Chef Dave Mac's HealthierUS School Challenge Recipes (PDF | 4.2 MB)

Michigan Team Nutrition.

A collection of 19 soup, salad, stir fry, entree, sandwich, vegetable, and condiment recipes intended to be served as part of menus meeting the HealthierUS School Challenge criteria.


Now We’re Cooking! A Collection of Simple Scratch Recipes Served in Minnesota Schools (PDF | 767 KB)

University of Minnesota Extension.

This cookbook features 50 simple 'from scratch' recipes from The Great Trays Partnership.


Chef Designed Recipes for USDA Foods

Idaho State Department of Education, Child Nutrition Programs.

Recipe series featuring the following USDA Foods: Black Beans, Whole Grain Pasta, Pollock, Canned Cherries, and Frozen Broccoli. Each recipe has been tested in a school kitchen and includes a short video of Chef Brenda's tips and a description of the students' response to the recipe at the test site.


Menus that Move: Cycle Menus and Recipes

Ohio Department of Education; Ohio State University.

Cycle menus for Fall, Winter, Spring, and Summer featuring local foods in season. Each season contains 5 weekly menus for grades K-8 and 9-12 with meal components and nutrient standards. Menus meet the Target 1 sodium levels. Resource also contains 50 standardized recipes that use USDA foods.


C.H.E.F. Cookbook and Promising Practices (PDF | 10.7 MB)

Maryland State Department of Education.

This collection of recipes and best practices was developed by 9 CHEF teams in Maryland that received mini grants as part of a Team Nutrition Training Grant. The booklet contains over 50 recipes for school food service, and a section of best practice tips.


Cooking with Whole Grains

Idaho State Department of Education. Child Nutrition Programs; 2010.

This training kit was developed to provide school food service personnel with the knowledge and skills to serve more whole grains in their school meals programs.


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.


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.


School Foodservice Toolkit

Cranberry Marketing Committee.

Provides usage and storage tips about cranberries and recipes for using cranberries in school food service.


California Raisin Food Service Recipes

California Raisin Marketing Board.

Provides storage and usage tips, as well as several quantity raisin recipes.


Let’s Cook Healthy School Meals cookbook

Project Bread.

Let's Cook Healthy School Meals is a tool to help school administrators and kitchen plan and prepare healthy meals for students. It meets the new 2012 USDA school meal requirements—and offers 100 recipes that have been kid-tested in cafeteria kitchens.


Sizzling School Lunches: Indiana Cooks with Chef Cyndie (PDF | 11.2 MB)

Indiana Department of Education Office of School and Community Nutrition

A collection of recipes from Indiana from Chef Cyndie. All recipes are focused on either fruit or vegetables. The recipes are not standardized.


Dried Plum Recipes for School Food Service

California Dried Plum Board.

Provides tips and recipes for using plums in school food service.