Culinary Corner
Pizza
As we know, pizza is king in the lunchroom. There are many different styles of Pizza too, and everyone has their favorite: Neapolitan, New York, Chicago deep dish and tavern styles, New Haven, Detroit, Sicilian. There are even more. Then there are the variations: bagel bite pizza, pizza burgers, English muffin pizzas, French bread pizzas. I'm not sure if pizza polls count, but maybe those too.
Many school lunchrooms use a pre-made frozen product. But it doesn't have to be that way. Some managers may like to buy premade dough and dress the pie with popular and trendy items. Health-e-Pro has many kinds of pizza recipes, from scratch, premade, and quick scratch. Here are just a few selections from the Health-e-Pro recipe database.
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Recipe #1030169 
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Recipe #1737604 |
Recipe #1310034 |
Recipe #1029475 |
Recipe #1310434 |
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Recipe: #1028997 |
Recipe #1028621 |
Recipe #1028318 Bruschetta Breakfast |
Recipe #1027938 |
Recipe #1310432 |
- Greek
- Due to their accessibility and low cost, most of us are familiar with them and they have taken their place in the pantheon of American favorites along pizza, burgers, hot dogs, tacos & burritos. Grilled meats, fresh vegetables and tangy sauces entice the taste buds and make for healthy, light, enjoyable meals.
- Parfaits
- Parfaits have been a staple of the school breakfast program for quite some time. They offer ease of preparation and compliance for kitchen staff, and a quick healthy reimbursable breakfast for the student.
- Side Dishes
- Often, we focus on center-of-the plate entree recipes, but let’s take a moment to look at the magnificent side dishes you can serve beside them. Health-e-Pro has all manner of sides dishes that can help you expand your menu.
- Tacos
- Tacos are a favorite of many people, but in the last decade or so that popularity has taken off drastically, and now they have evolved into ever more interesting forms. Tacos are popular with the population at large whether they find them at Mexican Cantinas, fast food joints, or food trucks, and are also extremely popular on the menus of many school cafeterias across the country.
- Barbeque
- Barbecue is a point of pride for many, many, professional and amateur pitmasters across the U.S, but particularly the South. Every region claims its own style and genuinely believes it is THE BEST style but let's admit it: They’re all pretty good.
- Legumes
- Legumes are a versatile and nutritious member of NSLP vegetable subgroups. They are a family of podded fruits & vegetables which include beans, lentils, and also, peanuts.
- Mexican Recipes
- Mexican cuisine, like many others, has a vast and regionally diverse repertoire if you take the time to explore it, you might need many years to experience all of it. As most of us experience it, it is composed of the most simple, popular, and crowd friendly versions of itself.
- Ramen
- Ramen is a noodle dish from Japan. It consists of noodles served in a meat-based broth, often flavored with soy sauce or miso paste, and served with various toppings such as sliced pork, dried seaweed, poached eggs, and scallions. Regional versions abound in Japan, and ramen shops have found a home throughout the state of South Carolina.
- Palmetto Picks
- At the Invitation of director Todd Bedenbaugh, the office of Health& Nutrition travelled to Batesburg-Leesville middle school to conduct an in-person culinary training to promote the use of fresh South Carolina produce from recipes in our South Carolina Health-e-Pro nutritional analysis software.
- Potato Recipes
- Potatoes are the number one vegetable eaten across the country and are one of the most versatile and nutritionally dense foods available. Originating in the Andean Mountain region of South America, once imported to Europe, they became a staple crop there and led to great population increases.
- Quinoa
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Welcome to all those reading our first issue of Food for Thought South Carolina’s “Culinary Corner.” This is where we will highlight the food and fun going on in South Carolinas school nutrition programs, as well as take a look at national and international trends in school foodservice and related issues...