Additional Red Fruits Recipes
Red Grape and BBQ Chicken Pizza
YIELD: 64 servings (16 9-in. pizzas)
PER SERVING: 380 cal., 19 g pro., 48 g carb., 2 g fiber, 13 g fat, 4 g sat. fat, 40 mg chol., 585 mg sod., 2 mg iron, 110 mg ca.
PIZZA DOUGH INGREDIENTS
- Water, warm—8 cups
- Yeast—2 ozs.
- Olive oil—2 ozs.
- Salt—2 Tbsps., 2 tsps.
- Honey—2 Tbsps., 2 tsps.
- Bread flour—6 lbs.
- Oil—as needed
- Pizza dough—16 4-6 oz. balls
- Flour, unbleached, all-purpose—as needed
- Olive oil—2 cups
- Barbecue sauce—6 cups
- Chicken breasts, skinless—6 lbs.
- Mozzarella cheese, fresh—2 lbs.
- Grapes, red—16 cups
- Basil leaves, fresh—128 or 2-3 2 1/2 oz. bunches
- Pecorino Romano cheese—1 cup
- To prepare the dough: Mix the water, yeast, olive oil, salt and honey together in a mixer with a dough hook. Blend for 2 or 3 minutes, then slowly add the flour. Mix until a smooth elastic dough forms and knead for 12 minutes.
- Allow to proof until doubled in size, punch down and scale off to 4-6-oz. balls.
- Brush with oil and place dough in a cool place until ready to cook.
- In a large bowl, toss the chicken breasts with 4 cups of the barbecue sauce. Grill the chicken over medium heat until nicely charred and cooked through, about 10 minutes total. Cool and cut into bite-sized pieces.
- Slice the mozzarella cheese into thin rounds, coarsely shred it or cut it into small chunks. Tear the basil leaves into smaller pieces. Set aside.
- To prepare each pizza: Place a baking stone on the middle shelf of the oven and preheat the oven to 450°F for at least 30 minutes. Make one pizza at a time unless your equipment can accommodate more. Roll the dough balls out on a counter and transfer them to an inverted sheet pan that has been dusted with flour.
- Mix the olive oil with the remaining 2 cups of barbecue sauce. On top of each pizza, spread 2 Tbsps. or so of the sauce over the surface of the dough, leaving a 1/4-in. border uncovered. Arrange 2 ozs. of the mozzarella over the top of the pizza, then place 6 ozs. of the diced barbecue chicken evenly over the pizza. Top with 1 cup of the grapes.
- Carefully transfer each pizza to the baking stone. Bake for 10-12 minutes. When it is done, the crust should be puffy and slightly charred on the edge and thinner in the center.
- Remove from the oven and top each pizza with eight fresh basil leaves and 1 Tbsp. grated pecorino. To serve: Slice into quarters and serve.
Photo, recipe & recipe analysis: California Table Grape Commission
*Note: If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.
Pear and Grilled Cheese Sandwich
YIELD: 100 servings
- Unsalted butter, slightly softened—4 1/2 lbs.
- Sandwich bread, whole-wheat or rye—200 slices
- Mustard, whole-grain—4 cups
- Pears, Red Anjou—25
- Cheddar cheese—7 lbs.
- Thinly slice the pears and cheese.
- To prepare one sandwich: Butter one side of each slice of bread; use approximately 1 Tbsp. of butter total for the two bread slices per sandwich.
- Thinly spread the mustard on the opposite sides of each bread slice; use approximately 1 Tbsp. of mustard per sandwich.
- On the mustard side of the bread slices, layer 2 ozs. of cheese and the equivalent of one half of a pear.
- In a nonstick pan over medium-high heat, with the butter side down, grill the sandwich until toasted on one side, about 5 minutes. Turn and grill the other side until golden brown and the cheese in between the slices of bread is melted.
Photo and recipe: Pear Bureau Northwest
*Notes: If this recipe passes the test with a small number of students, conduct a nutrient analysis. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.
Fresh Market Watermelon Salsa
YIELD: 100 servings
PER SERVING: 26 cal., 7 g carb., 0 g fat, 0 g sat. fat, 0 mg chol., 57 mg sod., 8 mg ca.
- Watermelons—2 15-lb. fruits
- Onions, white—2
- Bell peppers, green—2
- Bell peppers, yellow—2
- Jalapeño peppers—4
- Cilantro—1/2 bunch
- Lime juice—2/3 cup
- Garlic powder—1 tsp.
- Salt—1 tsp.
- Wash the watermelons well, then dice into 1/2-in. pieces. Finely chop the onions. Clean and dice the bell peppers. Wash the jalapeño peppers, remove the seeds and membranes and finely chop. Wash and finely chop the cilantro.
- Mix all ingredients gently in a large bowl.
- Serve immediately or store the salsa in the refrigerator for up to a day in a covered plastic or glass container.
- Serve with baked tortilla chips, chicken or fish.
- Hold at 41°F or lower.
Recipe & recipe analysis: Libby Anderson, MS, RD/LD, child nutrition services department, Union Public Schools, Tulsa, Okla., published in Oklahoma F2S Cooking: A Farm to School Cookbook
*Notes: If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.
YIELD: 4 servings
- Nonstick cooking spray—as needed
- Blueberries, frozen—1 cup
- Sugar—1-2 Tbsps. or to taste
- Flour, all-purpose—3 Tbsps.
- Oatmeal—1/2 cup
- Pecans—1/4 cup
- Brown sugar, packed—3 Tbsps.
- Cinnamon, ground—1/4 tsp.
- Canola oil—2 Tbsps.
- Peel, section and dice the grapefruit. Chop the pecans.
- Preheat the oven to 375°F. Spray four ovenproof ramekins with nonstick cooking spray. In a medium bowl, combine the grapefruit, blueberries, sugar and 2 Tbsps. of flour. Stir well. Divide the fruit mixture among the four ramekins; reserve.
- In a small bowl, combine the oatmeal, pecans, brown sugar, cinnamon, canola oil and remaining 1 Tbsp. of flour; stir well to combine. Sprinkle the oatmeal mixture over the fruit mixture in the ramekins.
- Place the ramekins on a baking sheet; bake 20-25 minutes or until the top is golden and the fruit mixture is bubbling. Remove from the oven; cool on a wire rack before serving.
- To serve: Divide into four equal portions.
Photo & recipe: Florida Department of Citrus
*Notes: If this recipe passes the test with a small group of students, conduct a nutrient analysis and adjust quantities for batch preparation. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.
YIELD: 1 1/2 cups
PER SERVING: 19 cal., <1 g pro., 4 g carb., 1 g fiber, <0 g fat, 0 g sat. fat, 60 mg sod.
- Pomegranate arils—1 cup
- Nectarine, peach or Fuji apple—1/2
- Onion, red—1 Tbsp.
- Jalapeño pepper—2 tsps. (optional)
- Pomegranate molasses or pomegranate juice—2 tsps.
- Salt—1/4 tsp.
- Black pepper, freshly ground—to taste
- Cilantro—1/4 cup
- Finely chop the nectarine, peach or apple, as well as the onion and the jalapeño pepper (if using). Chop the cilantro.
- In a bowl, use a fork to combine the pomegranate arils, nectarine/peach/apple, onion, jalapeño (if using), pomegranate molasses or juice, salt and 3-4 grinds of pepper. Mix in the cilantro. Let the salsa sit for 10 minutes so the flavors can meld.
Photo, recipe & recipe analysis: American Institute for Cancer Research
*Notes: Serving suggestions: This salsa can be served as an accompaniment with chicken, turkey, pork chops or grilled shrimp. Or, sprinkle over a green salad, combine with cooked quinoa or add a spoonful to garnish a bowl of butternut squash soup. The salsa keeps for two days if tightly covered in the refrigerator. If this recipe passes the test with a small group of students, conduct a nutrient analysis and adjust quantities for batch preparation. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.