South Education Centre Alternative in Richfield, captured the grand prize with its ‘porcupine sliders’, in a national cook-off held during the American Culinary Federation National Convention, from among 340 recipes originally submitted by schools across the country. White House chef Sam Kass acted as master of ceremonies for the cook-off.
Rowe said: “All of the schools that participated in the competition have demonstrated once again that school meals can be healthy – and taste great too.”
Finalists in the recipe cook-off also included Central Valley Harvest Bake, submitted by Joshua Cowell school in Manteca, California, and Tuscan Smoked Turkey & Bean Soup submitted by Ira Jones elementary school in Asheville, North Carolina.
Competing teams submitted recipes in three categories: dry beans, dark green-orange vegetables, and whole grains. The top 10 recipes in each category will be published in a Recipes for Healthy Kids cookbook.
USDA and the First Lady launched the Recipes for Healthy Kids to challenge teams of school nutrition professionals, chefs, students, and community members to develop creative, and nutritious recipes that schools can easily incorporate into National School Lunch Programme menus.
The National School Lunch Programme is one of 15 nutrition assistance programmes administered by USDA’s Food and Nutrition Service. These programmes include the Summer Food Service Programme, the Special Supplemental Nutrition Programme for Women, Infants and Children, and the Supplemental Nutrition Assistance Programme.
Source: USDA
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