Stir in sugar, pepper, and yogurt

Hummus

Servings: 25

Ingredient Weight or Measure

Canned-low sodium garbanzo beans or chickpeas, rinsed, drained 6 lb. or approx. 1 ½ no. 10 cans (2 qt 2 2/3 cups)

Lemon juice Fresh garlic cloves, peeled Olive oil Salt Ground cumin Ground white pepper Fresh cilantro, diced 2 ¼ cups 6 oz or 1 1/3 cup 3 Tbsp ¾ tsp 1 Tbsp 1 ½ tsp 2 ½ cups 2 Tbsp

Instructions:

1. Combine garbanzo beans, lemon juice, garlic, oil, salt, cumin, and pepper in a food processor. Puree on medium speed for 1-2 minutes until beans have a smooth consistency. DO NOT OVERMIX.

2. Using a rubber spatula, scrape black bean mixture into a large bowl.

3. Add cilantro. Stir well.

4. Transfer 3 qt 1/2 cup (about 7 lb. 5 oz) black bean hummus to a steam table pan (12" x 20" x 2 1/2"). Cover pans tightly. For 25 servings, use 1 pan. For 50 servings, use 2 pans. Critical Control Point: Cool to 40 °F or lower within 4 hours. Critical Control Point: Hold at 40 °F or lower.

CACFP Guidelines

CACFP Crediting Information: 1/2 cup (No. 8 scoop) provides:

Legume as Meat/Meat Alternate: 2 oz meat/meat alternate.

OR

Legume as Vegetable: 1/2 cup vegetable.

Sammy Salmon

Servings: 28

Ingredients Weight or Measure

Salmon (or flounder) fillets, fresh or frozen 4 lbs. Soy sauce ½ cup Brown sugar ¼ cup Canola oil ¼ cup Sesame oil 4 tsp Lemon juice (fresh or bottled) 4 lemons (6 Tbsp) Pepper, black 4 tsp Brown rice, dry 4 cups

Ingredients:

1. Combine soy sauce, brown sugar, canola oil, sesame oil, lemon juice and pepper in re-sealable plastic bag. 2. Add salmon to bag and shake to coat. Refrigerate for at least 3 hours. 3. Preheat broiler and line broiler pan with foil. 4. Place salmon on pan and brush with vegetable oil. 5. Broil 5 to 7 minutes or until salmon is a pale pink color. 6. Reheat sauce in saucepan over medium heat and serve on side if desired. 7. Serve 1-1/2 oz salmon over ½ cup rice.

CACFP Guidelines:

1-1/2 oz over ½ cup rice provides ½ oz equivalent of grains and 1.5 oz of meat.

From the Garden Rice

Servings: 24

Ingredient

Rice, brown, dry Asparagus, chopped Baby carrots, chopped Bell pepper, red or green, chopped Squash, chopped Mushrooms, sliced Olive oil Water, divided Cooking Spray

Weight or Measure

4 cups 2 cups 3 cups 1 cup 2 cups 1 cup 2 Tbsp 6 cups -

Instructions:

1. Preheat oven to 425°F. Spray roasting pan with cooking spray. 2. Combine carrots, asparagus, peppers, squash, mushrooms and ½ cup of water in pan. 3. Cook for 20 minutes, stirring at 10 minutes. 4. While vegetables are cooking, make rice as directed on package. 5. Heat oil in medium-sized pot. Add rice. Cook for 2 minutes, stirring occasionally. 6. Add 1 cup of water. Cook until water is absorbed. 7. Add remaining water 1 cup at a time, stirring until absorbed before adding more. 8. Add vegetable mixture to rice.

CACFP Guidelines:

¾ cup provides:

• ½ oz equivalent of grains • ¼ cup equivalent of vegetables

Fun Fact: Combining vegetables with rice makes a quick side dish for any meal. If short on time, use a frozen vegetable mix!