Recipes

Beef is seasoned with garlic, ginger, soy sauce and vinegar before being cooked with fresh broccoli. Serve on Chinese wheat noodles or brown rice for a nutritious lunch.

This recipe is an adaptation of a legendary Philly staple. We start with Margarita’s Sazon de Abuela to season the chicken, peppers, and onions and pair that with melty cheese and a bright cilantro spread to give this All-American classic an International kiss. Whether you make it with mozzarella and cilantro aioli or American and mayo, give it a try – your kids will thank you.

This recipe is an adaptation of a legendary New York bodega sandwich. The chopped cheese is said to have been created at Harlem’s Blue Sky Deli (locally known as Hajii’s). One theory of its origin says that it’s based off of an Arabic sandwich, “dagha yamneeya,” essentially cooked chopped meat and vegetables served with Yemeni bread. You can change up the toppings by adding bell peppers, pepperoncini, or other veggies, or even change the meat to ground turkey or ground chicken.

This is an adaptation of a popular Cantonese recipe that highlights the most iconic of summer vegetables, tomatoes! The trick to this dish is making sure the tomatoes are cooked, but not breaking down. Typically made with flank steak, this version uses ground beef instead, but if you have access to shaved steak, that would work well, too.

This recipe can be served with taco chips or crackers and any kind of shredded cheese. The roasted
chickpeas bring this dip from just okay to really delicious. The spices truly elevate the flavor and make for
a memorable dish.

Kids will enjoy the savory taste and tender texture of this homemade sandwich. Perhaps you’ll have your own epiphany that the Sloppy Joe is indeed one of America’s finest contributions to the culinary world.

Traditional seven spiced fish filets over tomato rice is a flavorful and simple Iraqi dish. Great recipe for any school kitchen!

This delicious Cambodian dish creates the perfect balance of sweet and sour over a bed of rice.

A rice bowl that combines the delicious flavors of the southwest with roasted vegetables and local Gulf of Maine hake or haddock.

A warm way to start the day with this comforting and savory Cambodian fish soup. It can also be served as a lunch!

A spicy student favorite! A twist on a traditional American dish using local Maine white fish, such as haddock, hake or pollock.

This Cape Verdean dish is sure to please students with its use of hominy, white fava beans, yucca, collard greens, and more!