How to Use Our Recipes

• Each recipe has been analyzed for the USDA meal components; information can be found on the “Food Groups/Meal Patterns” tab.
• From each recipe page you can scale the recipe, save it as either a pdf or an Excel file to your computer, and view and save the nutrient analysis and the costing. The costing is an estimate based on Boulder Valley School District’s procurement since they developed the recipes. Recipe costs will vary from district to district.
• To scale the recipe, change the “Standard Yield” number and click the “Scale” button. To return to the default standard batch size, click the “Reset” button.
• Ingredient yield factors, where applicable, can be found at the top of the Recipe Instructions tab in “Pre-Preparation Instruction” fields.
• The recipes default to tested batch sizes. Although they are regularly used for meal counts in excess of 2,000, we recommend scaling batch sizes to be compatible with your equipment. Since seasonings are particularly affected by increased scaling, we suggest taste testing as you increase quantities.

More Plants Please! Recipes

Check out three of our favorite plant forward recipes. Click here to see more in the recipe section.

Lentils

Plant-forward and plant based meals can both benefit from lentils. Lentils are a great source of protein and fiber, cook quickly, and can adapt to almost any flavor profile. Dry lentils are non-perishable, with a long shelf life. Once cooked, ground lentils provide a believable “ground beef” texture and chew. “Ground Pro,” a seasoned quick cook meatless crumble (available from Inland Empire Foods), can be cooked easily with water. Here are some of our favorite lentil recipes: