A Fresh Take on Grab & Go Greens

You’ve probably seen the mason jar salads that have taken over Pinterest recently. Well, we couldn’t resist adapting those gorgeous layers of veggies, meats and toppings into something that would work for schools.

Why Salad Cups for Schools?

Smart Snacks and the USDA meal requirements have caused a loss in sales for school meal programs. Salad bars may seem like a good solution, but they’re expensive to maintain, students overload on dressing and cheese and waste is an issue due to spoilage from items open to the elements.

Enter salad cups! As à la carte options or part of the reimbursable meal program, they are a great way to offer students variety while remaining in compliance. They’re visually appealing with a bright fresh-made look that draws students who eat with their eyes first. Plus, the unique cup packaging is fun, easy and allows for cost control.

Salad cups can be prepared early in the week and held for up to four days in refrigeration without showing any sign of wilting or spoilage. They’re built upside down with the dressing and heartier vegetables on the bottom and the fragile components such as lettuce and meats toward the top of the cup. This packing method keeps lettuce fresh and eliminates the need for a separate dressing container which also help lower costs.

According to Mintel, packaged salad is the fastest-growing segment in the overall vegetables market. Salad companies are increasingly driving sales by playing to consumer interest in healthy, fast, and even portable products.

How to Build the Perfect Salad Cup

Start with a 20 oz. plastic drinking cup with a lid and build the salad upside down to keep the dressing away from the greens to prevent wilting.

  1. Pour about two tablespoons of dressing into the bottom of the cup.

 

  1. Add hearty ingredients that won’t soak up the dressing, such as carrots, cherry tomatoes, sugar snap peas or chickpeas. If you’re using onions, layer them on top of the dressing to help dilute their strong flavor.

 

  1. Continue to layer the salad with remaining ingredients. Pack the layers as tightly as possible because the less air between layers, the longer the salad will stay fresh.

 

  1. Finally, layer salad greens on the top and finish with cheese and/or nuts. Seal with the lid, label and refrigerate.

Our Favorite Salad Cup Recipes

Check out our recipes for Mandarin Orange Chicken Salad Cup, Taco Salad Cup with Fiesta Salsa Ranch and more. Also check out our downloadable salad cup artwork.

Here’s how they stack up to the USDA requirements:

Daily Meal Requirement Contribution

  • 1 cup of vegetables in several categories within each salad cup
  • 2 M/MA provided in the protein (beef, chicken, eggs and cheese)
  • The Garden Salad provides ¼ grain equivalent with the whole grain pasta
  • Can be served on à la carte line as an entrée or in the reimbursable meal program if paired with fruit, grain and milk

Smart Snack Approved

  • Less than 35% calories from fat as served
  • Less than 10% calories from saturated fat as served
  • 0 grams of trans fat as served (less than .05 grams per portion)
  • Less than 350 calories as served including accompaniments
  • Less than 480mg of sodium as served including accompaniments

 

Have you served salad cups in your school? Tell us your most popular recipe.

Keeping America in Mind this July 4th … and Beyond!

Celebrating America and supporting American growth initiatives is a great way to spend July 4th! At Foothill Farms®, we are keeping American products a priority on every other day, too.

We commit to manufacture our food products from American sources as much as possible.
We commit to manufacture our food products from American sources as much as possible.

As July 4th celebrations of barbeques and fireworks begin, we are reminded of our commitment to celebrate America’s great traditions with our families, friends, and coworkers. Being a foodservice provider to schools, we also acknowledge our commitment to manufacture our food products from American sources as much as possible to exceed U.S. government regulations regarding federal nutrition programs. According to the regulations, a food product must be processed in the U.S. and at least 51% of each product must contain domestic ingredients. Buying American supports our domestic farmers but also helps ensure that food safety inspection standards are being met. Put simply, if the food is grown here, it is easier to monitor all stages of growth, harvest, cleaning and packaging processes right here in America. All Foothill Farms® products are processed in U.S. plants located in Bolingbrook, Illinois, New Sharon, Iowa and in Columbus, Ohio. And ingredients are sourced from America when possible. One exception to this would be crops that are not grown in the United States. Examples of products that are not available in America are spices which are grown around the equatorial regions. Cassava, of which tapioca starch is made, is primarily sourced from Thailand and provides the type of starch used in our sauces. Cocoa trees, which provide the cocoa for desserts and frozen treats, live exclusively in the tropical climates of Africa, Asia, and South America. Dehydrated vegetables come from other countries as U.S. grown vegetable are largely sold fresh, canned, or frozen.

Flavorful sauces, dressings & dips to entice kids to eat more veggies!
Flavorful sauces, dressings & dips to entice kids to eat more veggies!

Foothill Farms® admires the USDA’s Farm-to-School initiatives, which have been implemented by 44% of public schools and another 13% launching a program in the near future. Farm-to-School programs have the dual benefit of instilling healthy learning habits to future generations but also providing funding of school programs directly into the local community. Local farmers reap the benefits of providing healthy fresh ingredients to the schools right in their own communities and kids are eating freshly grown products. Our products can complement the Farm-to-School program by adding flavorful sauces, dressings and dips to entrees and sides in order to create tasteful dishes that entice kids to eat more vegetables. Learn more about the Farm-to-School program www.fns.usda.gov/farmtoschool/census and check out this infographic.

Celebrating America and supporting American growth initiatives is a great way to spend July 4th! At Foothill Farms®, we are keeping American products a priority on every other day, too.

K-12 Recipe Challenge – Earn Airline Gift Cards for ANC

The Foothill Farms® K-12 Recipe Challenge kicked off this April and runs until September 30, 2014. Foodservice professionals may submit up to four recipes during the promotional period, earning a $100 airline gift card per recipe submission. This is not a contest, but rather a reward for submitting unique recipes using Foothill Farms® products. The gift cards can be used for any type of travel and is not limited to ANC.

We want to help send more school foodservice professionals to School Nutrition Association’s Annual National Conference (ANC) July 13-16, 2014 in Boston or July 12-15, 2015 in Salt Lake City . The Foothill Farms® K-12 Recipe Challenge kicked off this April and runs until September 30, 2014. Foodservice professionals may submit up to four recipes during the promotional period, earning a $100 airline gift card per recipe submission. This is not a contest, but rather a reward for submitting unique recipes using Foothill Farms® products. The gift cards can be used for any type of travel and is not limited to ANC.

Foothill Farms® designed this challenge to entice more school foodservice professionals to try dry-blend, speed scratch products. It’s helpful to see how foodservice professionals utilize the K-12 product line in their daily menu planning. Directors, dieticians, managers or other foodservice employees may submit recipes. They do not have to be existing customers. The basic requirements for recipe challenge submissions are: original recipe, recipe name, ingredient list and ingredient measurements, complete preparation/cooking instructions, complete nutritional information, and meal pattern information. One of the ingredients must be a Foothill Farms® product.

Each submitter can choose which airline they would like to use for travel: Southwest, American Airlines, Delta, United or US Airways. The challenge is designed for individual submissions, however, if two people work on the recipe together, Foothill Farms® will split the gift card amount and distribute a $50 gift card to each person. Gift cards are awarded upon receipt and verification of the recipe. The recipes cannot resemble the recipes currently on Foothill Farms® website. For more specific challenge information, please visit the Foothill Farms® website www.foothillfarms.com/k12 or contact customer service at 800-442-5242. Schools that have submitted recipes will be announced via our social media pages. To find out which schools and what recipes, follow us on Twitter and like us on Facebook.

DOWNLOAD THE ENTRY FORM – CLICK HERE!

Rest Easy this Summer: Plan Your K-12 2014/15 Menu Now!

Begin your summer grilling and chilling with the peace of mind your K-12 menu is already mapped out for the 2014-2015 school year. Foothill Farms® easily takes menu planning to meal execution by offering a bevy of dressing, seasoning and sauce mixes that can take you through the year with ease

Begin your summer grilling and chilling with the peace of mind your K-12 menu is already mapped out for the 2014-2015 school year. Foothill Farms® easily takes menu planning to meal execution by offering a bevy of dressing, seasoning and sauce mixes that can take you through the year with ease. If you spend hours worrying about sodium levels, don’t worry about our Flavorwise™ product line. It was created to be flavorful yet sodium conscious. Each product has 310 mg sodium or less per serving, 0g trans fat, is low fat or fat free and contains no cholesterol or added MSG.

AUGUST

For starters, keep kids’ memories of delicious summer barbeques alive in August by going back-to-school with BBQ Teriyaki Meatballs with Asian Noodles on the lunch menu. Our BBQ Teriyaki Sauce Mix and Asian Noodle Seasoning combine with water chestnuts, turkey meatballs, and whole grain spaghetti to make a dish that sizzles. Another smart end-of-summer choice that accompanies Mexican-inspired entrees like tacos or nachos is our Corn and Black Bean Salsa.

Corn & Black Bean Salsa
Corn Salsas

Serve it with corn tortilla chips and the kids will say “gracias”! If your students are not quite ready to give up burgers, keep them interested and surprised with a sweet and savory Teriyaki Pineapple Sauce on top of a turkey patty. To satisfy fresh vegetable requirements, serve raw vegetables with a rich BBQ Ranch dip or use it to dress a traditional side salad.

SEPTEMBER

As the summer menu wraps up, consider popular Asian dishes to keep the menu infused with flavorful rice and noodle options. Asian Style-Walking Tacos keep nutrition headed for a tasty destination with its cabbage, diced chicken and whole grain Asian noodle ingredients. Our Asian Noodle seasoning can help you easily master a popular Vegetable Stir Fry with Asian Stir Fry Rice or create a scrumptious General Tso’s Chicken with Asian Noodles. Our low-sodium Flavorwise™ original Stir Fry Sauce mix can even turn pizza into Stir Fry Pizza– a simple and instant yummy upgrade!

OCTOBER THRU FEBRUARY

As cooler autumn and winter temperatures prevail, warm and hearty soups bring comfort when there is a chill in the air. Soups such as Taco Soup, Minestrone, or a classic Broccoli Cheddar keep students satisfied with wholesome ingredients. Cincinnati 3-Way Chili with its Greek influence and rich cinnamon and clove undertones, deepens the use of Chili Seasoning Mix, which also makes an amazingly simple turkey chili. Just add some topping choices of shredded cheese, crackers, or maybe even a touch of sour cream to make these soups and chili recipes shine even brighter. Fall brings the opportunity to use seasonal cranberries, but with a fun twist. Foothill Farms® Cranberry Salsa recipe incorporates the heat of jalapeños and the sweetness of cranberry which can be used as a dip or a wrap.

Broccoli Cheddar Soup
Broccoli Cheddar Soup

MARCH THRU APRIL

Thinking of how to wrap up winter dishes and bring in spring flair? Wraps and sandwiches are a fresh way to showcase Foothill Farms® sauce mixes such as Cilantro Lime Rice seasoning mix. This mix features chopped cilantro and a tropical lime twist that pairs well with either white or brown rice becoming the base for a healthy, lighter wrap. Lettuce wraps, with your choice of healthy ingredients, can also be featured in the early months of the year topped with a creamy Avocado Ranch Dressing. Buttermilk, avocado, lime juice, and mayonnaise flavors combine to create a more flavorful, but still nutritious, ranch dressing. Another light dish that creates the perfect food vehicle for encouraging kids to eat their beans is Foothill Farms® Hummus. Chick peas or great northern beans are the base for this delicious dip which can be served with fresh vegetables or crackers.

MAY THRU JUNE

As the end of the year approaches, let Latin twists take you to summer with delicious fajitas made with Asado Style Fajita Seasoning Mix (Low Sodium). Succulent chicken, beef, turkey or pork take on slow-roasted flavors which feature onions, chile peppers, and paprika. Don’t forget the salsa! Change up everyday salsa by adding fresh tomatoes, beans, or corn to our Salsa Seasoning Mix. The mix is equally great with fruit! Pineapples, peaches, pears, and mangos are a few of our recommendations. Keep the theme Latin inspired with Cheese Enchilada Mini Pierogies which is an easy way to keep the menu both nutritious and simple to prepare.

YEAR LONG DESSERTS

Desserts need no season; they are popular any month! Whole Grain Oat Topping Mix tempts at any time of year when baked over fresh or frozen fruit for an old-fashioned style crisp topper. Our Bread Pudding Mix with Cinnamon adds an exclamation point to the meal with its delicious rich flavor. This kitchen-friendly mix can be used with any leftover whole grain bread products such as pancakes, rolls, and buns.

Whole Grain Oat Crisp Topping
Whole Grain Oat Crisp Topping over fresh berries

Now that your meal planning has a great start with Foothill Farms®…dig out your sunglasses, kick back and relax knowing next year’s menu is full of flavorful recipes. From August to June, we have you covered.

Our Olympic Flavors Add Excitement and Culture to K-12 Menus

Beef Stroganoff
Beef Stroganoff

Foodservice providers and school dieticians are always finding new ways to encourage kids to try new foods and make it fun.  Hats off to Russia for hosting! Now that the Winter Olympics have ended, consider offering a “Tribute to the Games” menu. Here are several recipes for inspiration:

Greece – Hummus

Canada – Poutine

Mexico – Classic Tomato Salsa

China – Asian Stir Fried Rice

Russia – Beef Stroganoff

USA – Mac and Cheese

Macaroni and Cheese
Macaroni and Cheese

For more inspiration, Gwinnett County Public Schools in Georgia is trying out the idea with “The Lunch Games” . The district regularly runs promotions like this one along with other themed meals for the Super Bowl and March Madness. They try out new recipes on Mondays. If anything goes over really well, they implement the food items permanently into their regular menu.

MAY THE BEST MEAL WIN!

Healthier Choices with Flavorwise™

It’s not just about doing the right thing, it is about embracing it! Meaning we all know that eating healthy is the right choice for our bodies but unless we do it, it’s just talk. As foodservice professionals, we want to walk that walk with our customers and our customers’ customers.

Foothill Farms® Flavorwise™ products were created to help reduce sodium, trans fat, saturated fat, calories, cholesterol and MSG on restaurant menus. Many products are gluten-free. We want to help our customers meet school and healthcare nutritional guidelines as well as support restaurants that desire a lighter menu. Currently, there are 29 products that house the green Flavorwise™ flag.

According to a recent study by The Port Washington, a N.Y.-based market research firm, menu innovation and older consumers’ increased spending are among the top 10 trends shaping the restaurant industry in 2014.

29 products house the green Flavorwise™ flag.
Reduce sodium, trans fat, saturated fat, calories, cholesterol and MSG on restaurant and K-12 menus.

Our country’s aging population is not cooking. They are going out for meals which translates to our responsibility to meet their dietary restrictions or special diets. Many seniors are watching their cholesterol, blood pressure, blood sugar, as well as overall fat content and calories. Paying attention to the trends, restaurants can attract repeat business by posting nutritional information (calories, sodium, fat) on their menus or by offering a special “healthful” menu section for those conscious of their diet.

“Consumers’ interest in healthful meal options is tied to the health needs of boomers and older individuals, the growth in ethnic groups accustomed to fresh food preparation, and greater awareness of the need for and benefits of healthful eating among younger patrons. As an example, NPD found a growing number of consumers who prefer gluten-free foods, not because of required dietary restrictions, but because of the benefits of overall more healthful eating.” (Ruggless, 2013)

Expanding our sauces, seasonings, salad dressings, and gravies within the Flavorwise™ label allows foodservice operators to explore healthier versions of their current menus without sacrificing taste or having to leave Foothill Farms® for a different brand. We’ve got “healthy” covered! For more information on Flavorwise™, please contact your foodservice broker or contact us.

Ruggless, R. (2013, December 16). 10 trends shaping the restaurant industry in 2014. Retrieved from Nation’s Restaurant News: http://nrn.com/food-trends/10-trends-shaping-restaurant-industry-2014?page=1

Beyond Baked Chicken Nuggets…Is Your Menu Ready?

BBQ Teriyaki Chicken w rice

Recent Government Changes to School Meal Regulations Allows Cafeterias More Quantity and Variety

The Healthy, Hunger-Free Kids Act was recently modified, lifting the previous restrictions on grain and protein maximums. This change is anticipated to positively affect school cafeterias nationwide.

In theory, limiting the amount of carbohydrates and calories from a meal contributes positively to weight management and combats the health concern of childhood obesity. In reality, schools are forced to offer a more limited menu to already picky eaters and as a result, children do not ingest enough healthy food to sustain them throughout the day. Thankfully, concerned parents, nutritionists, and school administrators won the battle and now schools will be free to expand their menus beyond baked chicken nuggets!

How Foothill Farms Can Help
Foothill Farms offers rice seasonings, pasta sauces, and meat gravies that will instantly add flavorful variety to your menu. First, take a look at your current monthly menu. Do you think you have enough variety? Is there something else you wish you could add? We bet you didn’t even have to look! Of course you have recipes you want to add!

Foothill Farms can assist you in successfully and efficiently adding more variety to your current rice and pasta side dishes and add an appealing sauce or gravy to your daily meat offering. We can assure you that our mixes are no fail! Our seasoning and sauce blends are taste tested and made with fresh, dry ingredients, keeping in mind school aged appetites. All you need to do is add hot water! To find a foodservice broker nearest you, please visit our Broker Locator. 

Try Something New
A good start is to add some ethnic variety. Here are two meals to try:
BBQ Teriyaki Chicken and Asian Stir Fried Rice
Chicken Fajitas and Taco Rice