Tips from Chef Monique Hooker

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Welcome to Cooks for Kids. Children should have access to healthy food and be able to make healthy food choices wherever they are – at home, in school, and in the community. Improving the health of the nation’s children and reversing the childhood obesity epidemic is a shared responsibility and will take the commitment of parents, the foodservice industry, the media, and schools working together. USDA’s vision is to improve the health of school children through better nutrition. Implementing the Dietary Guidelines for Americans in school meals will have important health benefits for children.

Resources

Chefs Move to Schools, http://www.letsmove.gov/chefs-move-schools

Let’s Move, Chefs move to schools: A chef’s guide,

http://www.letsmove.gov/sites/letsmove.gov/files/ChefsGuide.pdf

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National Food Service Management Institute The University of Mississippi

6 Jeanette Phillips Drive Post Office Drawer 188 University, Mississippi 38677-0188 800-321-3054 • [email protected]

For more information, visit us on the Web at www.nfsmi.org

Chefs Move to Schools

Chefs M ve to Schools

The USDA’s Chefs Move to Schools program helps chefs partner with schools in their communities to create healthy meals that meet the schools’ dietary guidelines and budgets, while teaching young people about nutrition and making balanced and healthy choices. With more than 31 million children participating in the National School Lunch Program and more than 11 million participating in the National School Breakfast Program, good nutrition at school is more important than ever.

Chefs can have a tremendous impact on the health and well-being of children by adopting a school and working with teachers, parents, school nutrition professionals and administrators to help educate kids about food. They teach new culinary techniques and recipes for healthier meals that meet the schools’ dietary guidelines and budgets. Chefs also engage young people about where food comes from and trying a variety of foods. By creating healthy dishes that are delicious, chefs have a unique ability to make good nutrition fun and appealing.

5 Simple Steps

1. Join Chefs Move to Schools.

2. Take on the HealthierUS School Challenge. 3. Learn about child nutrition programs. 4. Prep for the classroom.

5. Find recipes for success.

• Utilize the “fifth season”! Freeze seasonal produce for use throughout the school year.

• Students have to try new foods several times before liking.

• Students need to experience science through food.

• School gardens intensifies the connection to food.

• Use all your senses in cooking.

• Keep the skin on vegetables for added color.

• Add onions for flavor.

• Use plum tomatoes, they are more meaty.

• Vegetables in a mixed vegetable dish should be cooked separately to allow for different cooking times.

• Steam and then shock garlic cloves for easier peeling.

• Use the three sister herbs - oregano, thyme, basil - for added flavor.

Tips from Chef

Monique Hooker

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Resources

USDA Farm to School, http://www.fns.usda.gov/cnd/F2S/Default.

htm

National Farm to School, http://www.farmtoschool.org

USDA Know your Farmer, Know your Food, http://www.usda.gov/

knowyourfarmer

Food Corps, http://foodcorps.org/

Institute for Agriculture and Trade Policy, http://www.iatp.org

Chefs Collaborative, http://www.chefscollaborative.org

Slow Food U.S.A., http://www.slowfoodusa.org

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Extending the Harvest Season

The farm to school initiative connects schools with local

farms and producers. The aim is to serve healthy meals in school cafeterias using locally produced foods and to support local small farmers. These programs come in many shapes and sizes unique to the communities that build them. Collaboration with outside organizations can strengthen and accelerate farm to school programs. Examples of successful collaboration include:

• FoodCorps. This national organization places motivated young leaders in limited-resource communities for a year of public service. Working under the direction of local partner organizations, their service members:

z Deliver hands-on nutrition education z Build and tend school gardens

z Bring high-quality local food into public school cafeterias

• AmeriCorps Farm to School Program. In September of 2008, the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) launched a regional, multisite, AmeriCorps Farm to School Program. The goal of the AmeriCorps Farm to School program is to provide an innovative approach to decreasing childhood obesity by promoting healthy eating habits in students and increas-ing access to local foods in schools.

• Local Food Facilitators or Advocates. Non-profit organiza-tions such as Institute for Agriculture and Trade Policy, Chefs Collaborative, Slow Food, and sustainable agriculture organizations are great places to learn about what other culinary and food service professionals are doing with locally produced foods.

Processing will help extend the use of local produce through-out the year. Freezing, canning, drying or processing it into sauces and ready-to-serve dishes can help you use flavorful local produce long after the harvest. This can be done by either school nutrition staff or the grower.

• Work with the grower to have local produce frozen, dried or canned at the peak of the season for use throughout the school year. Examples include:

z Grated zucchini or carrots are frozen for use in quick

breads or spaghetti sauce

z Blueberries are frozen for use in muffins or yogurt parfaits z Strawberries are dried to add to breakfast cereals • Process seasonal vegetables into ready-to-serve dishes or

sauces

z Prepare large quantities of ratatouille from the summer

harvest for use throughout the school year

z Prepare and freeze pesto for pasta dishes

z Prepare and freeze tomato-based sauces for dishes

Work to support the development of freezing, food preservation, and season extension. Steady demand from a school district can provide a grower or a cooperative the incentive to extend their growing season or look into different types of “value added” production. State or local agencies or organizations may also offer support for the development of such infra-structure, which could help growers and consumers throughout the community.

• Use Farm to School to build a relationship between the local farmers and the school nutrition operation. • Implement student tastings to encourage students to

try new vegetables and fruits.

• Use Harvest of the Month programs to promote a variety of new produce to students.

• Work with schools to come up with a farm to school program that works for both farmers and schools.

Tips from Ridgeland

Harvest Farm

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School Gardens

Resources

USDA Agriculture in the Classroom, http://www.agclassroom.org/

School Garden Wizard, a partnership between the United States

Botanic Garden and Chicago Botanic Garden; http://www.schoolgar-denwizard.org

Kids Gardening, http://kidsgardening.org

Harvest of the Month, http://www.harvestofthemonth.com

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Curriculum Area Examples of Gardening Based Activities

Integrating the school garden with

school curriculum is key to a successful project. School gardens are successful because:

• Gardens can integrate various disciplines and bring meaning to the standards for science, history, social science, mathematics, and English language arts.

• Students who grow vegetables in school gardens are more willing to taste and eat vegetables than children who do not have access to school gardens.

• Students with all levels of skills, varied learning styles, and diverse backgrounds can find a common interest in a school garden.

• Students improve life skills, includ-ing workinclud-ing with groups and self-understanding.

• Gardens educate students to use their senses. They give children the opportunity to experience the natural world through sight, sound, smell, touch, and taste.

• Gardening provides an avenue for the community to contribute to education.

• Gardens improve environmental attitudes, especially in younger students.

• Successful gardens strengthen school pride and identity.

Language Arts • Reading & writing seasonal stories and poems

• Making a gardening scrap book • Producing a school garden newsletter • Keeping a garden journal

Mathematics • Counting seeds, plants, flowers per plant

• Using fractions and percentages - for example, determine the percentage of seeds that germinate

• Collecting rainfall measurements

• Measure the garden area and lay out garden designs • Calculate seed or transplant needs based on garden area; • Keep and balance garden accounts

• Measure and graph plant growth, rainfall, and insect population, over time

• Calculate the volume of mulch your garden needs • Estimate and measure harvest volume in pounds

Science • Investigating what plants need in order to grow

• Observing the life cycle of a plant

• Watching and recording changes in the garden through the seasons

• Creating habitats for wildlife and watching the results • Making weather observations through the seasons

Life Science • Harvesting food and learning how to cook it

• Discovering which foods can be eaten raw • Using culinary herbs

Arts • Making collages using natural materials

• Taking inspiration from the outdoors for drawing and painting projects

• Creating posters to publicize the garden for fundraising • Photographing the gardening year

Nutrition Education • Learning about fruit and vegetables and healthy eating

Social Studies/History • Study of plants and their uses historically for eating,

medicine, making dyes

• Studies of gardening through history

• Use school gardens to bring lessons to life.

• Use school gardens to encourage students to try various produce.

• Use school gardens to help change students’ attitudes about vegetables and fruits. • Let students design their own dream garden to inspire them to start a garden

at home.

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Fo r a ddi tio nal re cip es : U. S . D ep ar tm en t o f A gri cul ture , F ood an d N ut rit io n Se rvi ce s, & N at io nal F ood Se rvi ce M an ag em en t In st itut e. (2 006). USD A re cip es fo r s ch oo ls . U niv ersi ty , M S: A ut ho r. U. S . D ep ar tm en t o f A gri cul ture , F ood an d N ut rit io n Se rvi ce s, & N at io nal F ood Se rvi ce M an ag em en t In st itut e. (2 006). USD A re cip es fo r c hil d c are . U niv ersi ty , M S: A ut ho r. 1. W ash all v eg et ab le s. C ut v eg et ab le s a cc or din gl y. 2. Pl ac e c ut v eg et ab le s o n sh eet t ra y. Dri zz le wi th o liv e o il. 3. Ad d g arli c, h erb s an d p ep pe r. T os s g en tly . 4. Pl ac e in a 3 50 ° F c on ve nt io na l o ve n an d co ok fo r a pp ro xi m at el y 25 min ut es , s tirrin g o nc e o r t wi ce g en tly , un til s oft en ed . 5. Re m ov e f ro m o ve n, s tir g en tly . Se rv e o r p la ce in c on tain er t o fre ez e. C ov er . CCP : C oo l t o 4 1° F o r l ow er wi thin 4 h ours . Garli c c lo ve s, c ru sh ed an d minc ed 1 o unc e 3 1⁄2 ta bl es po on s Oni on s, q uar te re d, sli ce d t hin 1 p oun d 1 q uar t Eggp lan t, c ub ed 3 p oun ds 1 0 o unc es 1 g all on , 1 q uar t Be ll p ep pe rs , gre en , c oars el y c ho pp ed 1 p oun d 7 o unc es 1 q uar t Be ll p ep pe rs , re d, c oars el y c ho pp ed 1 p oun d 7 o unc es 1 q uar t To m at oe s, rip e, c oars el y c ho pp ed 4 p oun ds 2 1⁄2 gall on s Zu cc hini , q uar te r inc h sli ce s 3 p oun ds 7 o unc es 3 1⁄2 q uar ts Oliv e o il 2 o unc es 1⁄4 c up Ore gan o, dri ed 1 t ab le sp oo n Ba sil , f re sh , c ho pp ed 1⁄4 c up Th ym e, dri ed 2 t ea sp oo ns Parsl ey , f re sh , c ho pp ed 5 t ab le sp oo ns Pe pp er , b la ck, gr oun d 2 t ea sp oo ns Ra ta to uill e is a t ra di tio nal F re nc h s te w ed v eg et ab le dish m ad e f ro m s om e o f t he s ea so n’ s b es t p rod uc e. This dish is a s umm er s ta pl e c el eb ra tin g t he l as t, sw ee t da ys o f s umm er , wh en e ggp lan t, zu cc hini , an d t om at oe s are a bun dan t in g ard en s. In t he Vir oq ua Are a Sc ho ols i t is an e xam pl e o f t he s uc ce ss o f t he farm-t o-sc ho ol pr ogr am . Ingr edients W eight Measur es Instructions

Nutrients per serving Calori

es 82 Sa tur at ed F at 0. 4 g Iro n 0.8 m g Pr ot ein 2.8 g Ch ol es te ro l 0 m g Cal cium 34 m g Carb oh ydr at e 13. 4 g Vi tamin A 16 68 IU Sodium 15 m g To tal F at 2.9 g Vi tamin C 79 m g Di et ar y F ib er 5.0 g So urc e: A da pt ed f ro m V iro qu a Are a Sc ho ols , V iro qu a, WI . 4

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1 c up s er vin g p ro vi de s 1 c up o f v eg et ab le

Ratatouille

Serving Size: 1 cup

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5

Serving Suggestions:

• Serve as a hot or cold side dish

• Strain and use vegetables on pizza and the liquid in soup or sauce

• Toss over pasta and sprinkle with cheese and bake

• Layer with pasta and cheese for a quick lasagna

• Saute chicken breast and cover with ratatouille, sprinkle with parmesan cheese and bake

• Puree and serve as a sauce over pasta

• Serve with brown rice

• Use in chili or stew

• Use as a filling for a sandwich wrap

Using Ratatouille Throughout the Year

Ratatouille Stromboli

Yield: 24 slices

Pizza dough, whole wheat . . . 48 ounces

(see recipe, page 7)

Beef crumbles, fully cooked, frozen . . . 1 1_⁄₂_pounds

Mozzarella cheese, lowfat, grated . . . 1 1_⁄₂_pounds

Parmesan cheese, grated . . . 2 ounces Ratatouille. . . 1 1_⁄₂_quart

Marinara sauce . . . 1 1_⁄₂_quart

1. Roll 24 ounces pizza dough into an 18 by 12 inch rectangle. Place onto full-size sheet tray that has been sprayed with vegetable oil spray.

2. Mix together cheeses, beef crumbles, and ratatouille. Divide into 2 equal parts.

3. Spread 1 part of the mixture onto flattened dough. Roll like a jelly roll. Repeat with the second 24 ounces of dough. 4. Let rise for 10 minutes in proofer.

5. Bake at 350° F for about 30-45 minutes in conventional oven. 6. CCP: Hold for hot service at 135° F or higher.

7. Cut each roll into 1 1_⁄₂_{inch slices. Serve with}1_⁄₄_cup

marinara sauce on the side to dip.

Calories 388 Iron 2.5 mg

Protein 23.8 g Calcium 547 mg

Carbohydrate 37.7 g Vitamin A 1047 IU

Total Fat 15.2 g Vitamin C 36 mg

Saturated Fat 7.0 g Sodium 853 mg

Cholesterol 32 mg Dietary Fiber 7.1 g

1 slice provides 2 ounces of meat/meat alternative,

1⁄2 cup of vegetable and 2 servings of grains/breads

Ratatouille Pizza

Yield: 16 slices

Pizza dough, whole wheat . . . 32 ounces

(see recipe, page 7)

Ratatouille. . . 1 quart Parmesan cheese, grated . . . 4 ounces Mozzarella cheese, lowfat, shredded . . . 1 pound, 12 ounces Oregano, dried . . . 1 tablespoon

1. Roll pizza dough onto full-size sheet tray. Par bake the pizza dough at 350° F for 5 to 7 minutes.

2. Drain ratatouille and spread over prepared pizza dough. 3. Mix cheeses together and sprinkle on top of ratatouille.

Sprinkle oregano over top of cheeses.

4. Bake at 400° F for about 15-20 minutes in conventional oven. 5. CCP: Hold for hot service at 135° F or higher.

6. Cut each full size pan 4x4 (16 servings).

Total Fat 14.8 g Vitamin C 16.3 mg

1 slice provides 2 ounces of meat/meat alternative,

1⁄4 cup of vegetable and 2 servings of grains/breads

Ratatouille Wrap

Yield: 24 wraps

Flour tortilla, whole wheat, 8-inch,

at least 1.4 ounces each. . . 24 each Refried beans, canned . . . 6 cups Ratatouille. . . 12 cups Cheddar cheese,

reduced fat, shredded. . . 3 pounds 1. Spread 2 ounces refried beans over entire wrap. 2. Spread 4 ounces (1_⁄₂_{cup) ratatouille (drained) over}

refried beans.

3. Sprinkle 2 ounces shredded cheese on top of ratatouille. 4. Roll wrap and place in full size 2 inch deep steam table pan. 5. Cover and bake at 350° F for 15-20 minutes in conventional oven. 6. CCP: Hold for hot service at 135° F or higher.

Total Fat 15.2 g Vitamin C 36 mg

1 wrap provides 2 ounces of meat/meat alternative,

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es 24 7 Sa tur at ed F at 0. 73 g Iro n 1. 7 m g Pr ot ein 5.2 g Ch ol es te ro l 44 m g Cal cium 58 .2 m g Carb oh ydr at e 45. 7 g Vi tamin A 33 34 IU Sodium 19 7 m g To tal F at 5.5 g Vi tamin C 8.9 m g Di et ar y F ib er 2.2 g So urc e: A da pt ed f ro m V iro qu a Are a Sc ho ols , V iro qu a, WI . 6

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1 s er vin g p ro vi de s 1 3 ⁄4 se rvin g o f gr ain s/b re ad s

Harvest Muffin

Serving Size: 1 each

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es 13 2 Sa tur at ed F at 0.3 g Iro n 1.6 m g Pr ot ein 4. 1 g Ch ol es te ro l 0 m g Cal cium 9.2 m g Carb oh ydr at e 26.2 g Vi tamin A 1.6 IU Sodium 11 8 m g To tal F at 1. 7 g Vi tamin C 0 m g Di et ar y F ib er 2. 4 g So urc e: A da pt ed f ro m K un sb er g Sc ho ol , D en ve r, C ol or ad o. 7

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Whole Wheat Pizza Dough

Y