PROJECT COOL SCHOOL FOOD

Recipe Contest for NYC Schools

2/1/2010

Summary:

The New York Coalition for Healthy School Food (NYCHSF) is a statewide nonprofit that works to improve the health and well-being of New York's students by advocating for healthy plant-based foods, including local and organic where possible, farm to school programs, the elimination of unhealthy competitive foods in all areas of the school (not just the cafeteria), comprehensive nutrition policy, and education to create food and health literate students.

NYCHSF is working in partnership with the NYC Office of SchoolFood, Candle Café/79, and the James Beard Foundation (JBF) to help develop PLANT-BASED ENTREES in accordance with NYC’s Department of Education policy. The federally mandated Local Wellness Policy of the NYC Department of Education states that they will “offer and promote the inclusion of plant-based entrees.”

We are reaching out to restaurants and chefs to help in the development of these recipes which will be piloted in at least 10 and possibly up to 50 school buildings in Manhattan, Bronx, Queens, and Brooklyn. We are looking for original and delicious kid-friendly recipes.

Goal:

To introduce and offer plant-based entrées on a regular basis (2 to 3 times per week at a minimum of 10 schools for the 2009/2010 school year, and hopefully everyday in the 2010/2011 school year). Recipes will be made available to all NYC schools in early 2010. Our goal is for some of these recipes to become part of the regular menu cycle in all of the approximately 1600 NYC Schools. Finally, we hope to see a plant-based entrée on the menu of every school, everyday, in the not too distant future.

What’s in it for You:

Your recipes have a chance of being served in NYC Schools. There will also be an optional opportunity to “adopt” a school, which would involve visiting a school four times over the course of a few months to teach school cooks how to prepare the plant-based recipes. NYCHSF will send out press releases regarding the program, which will acknowledge recipes which are accepted for use in NYC Schools.

Deadline:

Recipes should be submitted in Excel format on an ongoing basis to info@healthyschoolfood.org with “Recipe Submission” in the subject line. Click here to see a sample recipe format. Be sure to include your name, email address, and phone number, and affiliation if relevant, in the recipe document. For more information, contact Amie Hamlin at 607-272-1154 or 631-525-3650. We look forward to hearing from you! ♥

Guidelines:

All recipes must be main dish entrées and should yield 60 servings.
Each recipe must contain beans as the primary ingredient
The recipes must contain ½ cup of beans per serving (note: the beans are canned) and this is extremely important to meet USDA guidelines for reimbursement
The recipes must be quick and easy
The recipes MAY NOT BE labor intensive, nor use specialized equipment
Only ingredients of plant origin may be used in the recipes
No chili recipes, please
Please try to give the recipes creative names that will help to market them
The recipes must contain ONLY ingredients from the attached ingredients list
In addition, for every two recipes you submit containing only ingredients from the list below, you may also submit one recipe that contains any of the following special ingredients at the bottom of the list below. Please note that the use of these ingredients will be very limited, and that is why we ask that two-thirds of your submissions use ONLY the standard ingredients listed below.
Be sure to submit the recipe using the format illustrated here in Excel format.
Include your name, email address, and phone number in the recipe document itself. Include your business, organization, or affiliation if relevant.

New York City Schools Standard Ingredients List

Product Description	Order by	Pack Size
*PRODUCE*
Apple Slices	Case	100 Ea
Bananas	Case	138 Ea
Basil	Bunch	1/4 lb
Broccoli Florettes	Bag	5 lbs
Broccoli Spears	Case	24 lbs
Broccoli Stalks	Lb	1 lb
Cabbage Green	Lb	1 lb
Cabbage, Red Shredded	Bag	5 lbs
Cantaloupe	Case	18 Ea
Carrots, Ind Bag	Case	100 Ea
Carrots, Topped	Lb	1 lb
Cauliflower	Lb	1 lb
Celery, Pascal	Lb	1 lb
Celery, Sticks	Bag	5 lbs
Cilantro	Bun	1/4 lb
Collard Greens, frozen	Case	36 lbs
Cucumbers	Lb	1 lb
Dill, Fresh	Bunch	1/4 lb
Flame Roasted Pepp & Onion	Case	15 lbs
Frozen Veg - Green Beans, Fren Cut	Case	30 lbs
Frozen Veg - Corn	Case	30 lbs
Frozen Veg - Corn-on-the-cob	Case	96 each
Frozen Veg - Fiesta Blend	Case	24 lbs
Frozen Veg - Italian Blend	Case	24 lbs
Frozen Veg - Special Combo	Case	24 lbs
Frozen Veg - Spinach	Case	36 lbs
Frozen Veg - Stir Fry Blend	Case	24 lbs
Frozen Veg - Sweet Peas	Case	30 lbs
Frozen Veg - Carrots, Sliced	Case	30 lbs
Garlic - Chopped in Oil	Case	6/32 oz ea
Grapefruit	Case	40 ea
Grapes, Green Seedless	Case	18 lbs
Grapes, Red Seedless	Case	18 lbs
Honeydews	Case	6 ea
Jalapeno Peppers, Fresh	Lb	1 lb
Juice - Apple, 4 oz	Case	70-72 each
Juice - Apple, 6 oz	Case	70-72 each
Juice - Grape, 4 oz	Case	70-72 each
Juice - Orange Pineapple, 4 oz	Case	70-72 each
Juice - Orange , 4 oz	Case	70-72 each
Juice - Orange , 6 oz	Case	70-72 each
Kale	Lb	1 lb
Lemons	Dz	12 ea
Lettuce, Iceberg	Case	40 ea
Lettuce, Romaine	Lb	1 lb
Lettuce, Salad Mix	Bg	5 lbs
Mushrooms, Fresh	Container	3 lbs
Onions, Red Creole	Lb	1 lb
Onions, Yellow	Lb	1 lb
Oranges , Florida	Case	125 ea
Parsley, Fresh, Curly	Bunch	1/4 lb
Pears, Fresh	Case	135 Ea
Peppers, Green	Lb	1 lb
Peppers, Red	Lb	1 lb
Potato-Baked, Fully Cooked, IOF	Case	30 lbs
Potatoes, Red - Bag 50	Bg	50 lbs
Potatoes, Crinkle Cut French Fry	Case	30 lbs
Potatoes, Straight Cut French Fry	Case	30 lbs
Potatoes, Wedge Cut	Case	24 lbs
Pumpkins	Each	1 Ea
Radicchio	Lb	1 lb
Radishes	Bg	12 oz.
Rotini with Vegetables and Beans	Case	30 lbs
Scallions	Bun	1/4 lb
Squash, Zucchini	Lb	1 lb
Strawberries	Case	Pts
Tomatoes - Cherry	Case	12 Pts
Tomatoes - Fresh	Lb	1 lb
*FROZEN*
Bagel, Wheat	Case	72 ea
Frozen Vegetables, Mediterranean	Case	15 lbs
Loco Bread	Case	144 ea
Plantain Slices, Sweet	Case	192 ea
Wraps, 10"	Case	80 each
Wraps, Southwestern 10 "	Case	80 each
*GROCERY*
Apple Sauce, #10 can	Case	6 - #10 can
Baking Soda	Case	12 Bx
Basil	Each	1 Ea
Black Beans, #10 can	Case	6 - #10 can
Black Eye Peas	Case	6 - #10 can
Carrots, Sliced #10 can	Case	6 - #10 can
Catsup, #10 can	Case	6 - #10 can
Cereal - Farina, White	Case	12 each
Cereal - Hominy Grits	Case	24 each
Cereal - Rolled Oats	Case	8 each
Chick Peas, #10 can	Case	6 - #10 can
Chili Powder	Each	1 Each
Cinnamon	Each	1 Each
Corn Starch	Case	24 Bx
Cranberry Sauce	Case	6 - #10 can
Cumin, Ground	Each	1 Each
Curry Powder	Each	1 Each
Flour	Bag	25 lbs
Garlic Dry Ground	Each	1 Each
Ginger, Ground	Each	1 Each
Green Beans, #10 can	Case	6 - #10 can
Juice - Apple, 46 oz. can	Case	12 each
Juice - Grape, 46 oz. can	Case	12 each
Juice - Orange 46 oz. can	Case	12 each
Juice - Pineapple 46 oz. can	Case	12 each
Mushrooms, Canned	Case	24 Each
Mustard, Gallon	Case	4 - 1 Gal
Oil- Multi Purpose	Case	4 - 1 Gal
Oil, Salad	Case	6 - 1 Gal
Olives	Case	4 - 1 Gal
Olives, Ripe, Pitted, 16 oz. can	Case	24 each
Onion Powder	Each	1 Each
Onions, White Dehydrated	Case	6 Each
Paprika	Each	1 Each
Pasta - Elbow Macaroni, whole grain	Case	20 lbs
Pasta - Penne, whole grain	Case	20 lbs
Pasta - Spaghetti, whole grain	Case	20 lbs
Pasta - Ziti, whole grain	Case	20 lbs
Peaches, Sliced, #10	Case	6-#10
Peanut Butter, #10	Case	6 - #10
Pears, Diced #10	Case	6 - #10
Pepper, Black	Each	1 Each
Pimentos	Case	24 Count
Pineapple, Tidbits	Case	6 - #10
Potato Granules	Case	6 Count
Potato - Sweet, #10	Case	6 - #10
Potatoes - White #10	Case	6 - #10
Red Kidney Beans #10	Case	6 - #10
Red Pepper Flakes, Crushed	Each	1 Ea
Relish, Sweet	Case	6 - #10
Rice, Brown, Long Grain	Bag	25 lbs
Rice, White	Bag	25 lbs
Salsa, #10	Case	6 - #10
Salt	Case	24 Each
Sauerkraut, #10	Case	6 - #10
Soy Sauce	Container	2 Qts
Spaghetti Sauce, #10	Case	6 - #10
Sweet Peas, # 10	Case	6 - #10
Taco Seasoning	Case	12 Each
Taco Shells	Case	200 Each
Thyme, Ground	Each	1 Each
Tomato Paste, #10	Case	6 - #10
Tomato Puree	Case	6 - #10
Tomatoes - Diced #10	Case	6 - #10
Tumeric, Ground	Each	1 Each
Vinegar, Balsamic	Container	1 Each
Vineger, Cider	Container	1 Each

*Special Ingredients List*	Tofu may NOT be used for a main dish protein. It can be used for binder, cream sauce, etc.
Organic Tofu
Organic Black Beans
Organic Chick Peas
Organic French Lentils
Organic Kidney Beans	Please note that these ingredients can only be under special/limited circumstances. You must submit 2 recipes using the standard ingredients above to submit 1 recipe using these special ingredients. See #10 under guidelines above.
Organic White Beans
Organic Bulgur Wheat
Organic Quinoa
Extra Virgin Olive Oil