Entrée: Blueberry Biscuits

District: Bradley County Schools (Cleveland, Tenn.)

Meal description: These biscuits are the star of breakfast! These fresh-baked biscuits are baked halfway, topped with fruit, completely baked and then drizzled with a scratch-made glaze.  When served, they are accompanied with fresh fruit, fruit juice and milk.

What makes it special: These biscuits are freshly made in the mornings and served with a warm, gooey glaze. Many of our schools have experimented with other fruits, like strawberries, cinnamon apples and peaches. We received the comment that the peach biscuits taste just like a cobbler! The students and teachers love when these are served.

Where item is served: Elementary and secondary 

Entrée: Beef Tostada

District: Liberty Christian Academy

Meal description: The meal is a beef tostada served on a warm, corn tortilla shell that is lightly fried. Topped with a spoonful of Bush's black beans, taco meat, shredded lettuce, shredded cheese, pico de gallo and guacamole. On the side, students receive seasoned zucchini with tomatoes and Spanish rice.

What makes it special: We're trying to incorporate two things, 1) something that leans more on the healthy side with the fresh veggies, pico de gallo, lettuce, Bush's black beans and 2) something that is diverse. We want our students to experience flavors from all over the globe and expand their palettes. School lunches have been very one dimensional for so long, so by incorporating something that is fresh, didn't come frozen premade in a box and isn't chicken fingers, we are trying to give our students (and school staff) something to rave about as no other school in our area is producing meals like these for their students. Ultimately though, we just want to get students excited about school lunches. We realize that students don't always get the proper nutrients they need to grow, so our chefs work hard with our on-campus dietitian to ensure that dishes/meals are well-balanced, nutritious, fresh and also delicious.

Where item is served: Elementary and secondary 

Entrée: Asian Quinoa Power Bowl

District: Marietta City Schools (Ohio), AVI Foodsystems  

Meal description: This Asian Quinoa Power Bowl is a hearty bowl filled with flavorful, nutrient-rich items and qualifies for a reimbursable meal through the National School Lunch Program. The bright colors and familiar flavors of carrot, Mandarin oranges, egg, mixed greens and broccoli encourage students to explore this dish with other ingredients that may be out of their comfort zone including bright edamame, crisp red onion, crunchy chow mein noodles and hearty red quinoa. Served with sesame ginger dressing, this taste of the Orient is a mix of color, flavor, familiar and adventure that draws students in again and again.

What makes it special: A featured bowl full of powerful, nutrient-rich ingredients, this student favorite comes back again and again throughout our SuperFoods series of educational campaigns. A base of hearty red quinoa provides a new whole grain, topped with nutritious mixed greens. Edamame super beans, protein-rich super eggs, powerful green broccoli and powerful orange carrots are all ingredients that students learn about throughout our SuperFoods campaigns. Having a popular dish that can return over and over as students learn new information about the different ingredients allows them to understand the true power packed into our Asian Quinoa Power Bowl, and just how delicious nutritious selections can be!

Where item is served: Elementary and secondary 

Entrée: Southwest Chicken w/Three Pepper Pineapple Relish, Black Beans and Corn Elote

District: Middletown City Schools (Ohio), Sodexo 

Meal description: Sriracha-marinated chicken breast, grilled to perfection, on a bed of Bush's black beans and tri-colored tortilla strips. Topped with three-pepper pineapple relish and paired with an ear of queso drizzled corn.

What makes it special: Generation Z loves hot, spice and adventurous flavors and this dish does not disappoint our young foodies. The sweet three-pepper pineapple relish mixed with the Sriracha spice excites the palate and plays off the traditional Latin American flavor profile.  But this dish is not only delicious, it’s also packed with protein and vitamins to keep students running strong!

Where item is served: Secondary 

Entrée: Yakisoba with Chicken and Vegetables

District: Portland Public Schools (Oregon)

Meal description: Locally made whole-grain rich yakisoba noodles with shredded cabbage and chicken (USDA diverted dark meat chicken strip) tossed in yakisoba sauce. Each school meal always comes with unlimited fruits and vegetables that rotate seasonally and utilize USDA Foods, USDA Fresh Fruit and Vegetable Pilot.

What makes it special: The yakisoba entree started as a recipe from one of our Japanese Immersion elementary school's community to support their cultural celebration. After experiencing such positive feedback from our students, we expanded the recipe as an option at all 90 school sites. We met Lola of Umi Organic at a local food show through our partners at Ecotrust. In a matter of months, she developed a traditional, whole-grain rich yakisoba noodle that is able to be prepared in ovens (since that is the only piece of equipment our kitchens have). Lola was also a graduate of Portland Public Schools, specifically one of the first classes to graduate from the Japanese Immersion program. We feel this is a great example of two of our values—community partnerships and local purchasing. We make it all possible by balancing the use of USDA Foods, diversion and smart, effective purchasing while supporting (and very thankful for) the generous state funds specific for Farm to School programs and Oregon food purchases by school districts.

Where item is served: Elementary and secondary 

Entrée: Ye Haw Pulled Pork

District: Gunnison Watershed School District RE1J (Colorado)

Meal description: Pulled pork sandwich with GHS Ye Haw Sauce served with a side of cole slaw and followed with grilled Palisade Peach cobbler.

What makes it special: The pork is from a pig farmer less than 100 miles away that has a triple cross hog with 95% lean meat that tastes divine. The barbecue sauce is made in house, and the class that developed it is trying to get it through the FDA. When you eat it you say, “YE HAW!” The cole slaw is a culinary arts class-tweaked recipe from Epicurean magazine and students always have the salad bar to add to their meal. We have local greens, turnips, heirloom tomatoes, and we bring in edible flowers. Palisade peaches are some of the best peaches in the world. With a little time in the broiler to develop the sugars, and then it goes into a cobbler with some ice cream on top. Now you are learning about the Western Colorado lifestyle. Our kitchen motto is, "We peak children's curiosity about other cultures and ethnic groups through food, while expanding their taste palate."

Where item is served: Secondary 

Entrée: Asian Zing Sandwich

District: Gering School District (Nebraska)

Meal description: Asian Zing is pork that starts with a dry rub. A braising liquid is made and the pork is braised for six hours.  he pork is then shredded and heated to at least 165 degrees. For service, it is topped with cabbage and a sweet chili sauce on a toasted pretzel bun.

What makes it special: This is a new way to serve pulled pork instead of the old-fashioned barbeque pulled pork sandwich.

Where item is served: Elementary and secondary 

Entrée: Fresh Local Fish From Massachusetts

District: Lexington School District (Massachusetts)

Meal description: Weekly we order fresh fish that is caught on Monday and served every Wednesday at the Lexington High School. The fish is all locally caught in Massachusetts and is either cod, haddock, hake or pollock. When the fish comes in, we are able to use a QSR code to pinpoint the fisherman that caught it, the name of the boat and how it was caught. This program was started last year, and students love the variety. This past week we had baked pollack topped with bread crumbs and a beure blanc sauce all with broccoli rabe and oven-roasted potatoes. The local vendor that we use is Red Best out of Boston.

What makes it special: Seafood is part of New England. We have some of the best fish right in outrown backyard and this is a great way to introduce students.

Where item is served: Secondary 

Entrée: Pho Noodle Bowl with Beef and Vegetables

District: Gilbert Unified District (Arizona)

Meal description: We cooked a rich broth based on the Vietnamese traditional pho recipe. It starts with a beef base and we add carrots, ginger and fresh horseradish. We use the rice noodles that are gluten-free and cook them ahead of time the same day.  We precup the noodles and put it in the warmer before lunch service. Then, at the time of service, we pull out a cup of noodles, ladle the hot broth over the noodles, add the shaved Philly beef strips (students may opt for no meat if they want a vegetarian option) and let the students choose their toppings as they go through the line. The toppings offered are chopped cilantro, diced green onions, shredded cabbage, shredded carrots, fresh basil leaves, and thinly sliced yellow sweet onions and lemon wedges. We also offer packets of Sriracha and hoisin sauce they can add to their soup.  erved alongside the pho bowl as a side dish is one vegetable egg roll.  hen, the student may choose milk and/or juice and anything from the fresh fruit and vegetable bar.

What makes it special: This soup is excellent for the colder weather months. It is popular with the high school students who enjoy international cuisine. Pho bowls are a hot trend and the students love that we serve such traditional, authentic Vietnamese pho bowls. We worked hard to make sure they are compliant with the meal pattern, yet still taste like a pho bowl you could order at a restaurant.

Where item is served: Secondary 

Entrée: Tofu Tacos

District: Washoe County School District (Nevada)

Meal description: This is a completely vegetarian offering, something we’ve had a lot of interest from with our students. The tofu in the tacos was made with great care and preparation, mixed with fresh toppings and seasonings. Accompanying the tacos are baby carrots and a fresh apple, creating a vibrant array of colors on the tray.

What makes it special: Other than being a brand-new vegetarian option for our students, we’re excited about this dish because of all the work that went into creating a really enjoyable final product. The prep work with the tofu was expansive, and included draining the product, freezing it, then boiling it, before assembling the dish. This process led to a finished dish that was more reminiscent of a white muscle meat than of runny scrambled eggs—something we knew we had to get right if we wanted young students to take it. It took much more prep time to get to this point—especially considering that we had to do it for 20,000 servings worth—but the final product is one we’re very proud of.

Where item is served: Elementary

Entrée: Tofu Bibimbap

District: Boulder Valley School District (Colorado)

Meal description: A taste of Korean street food, our take on tofu bibimbap features stir-fried tofu, vegetables and rice, seasoned with Korean flavors and served with kid-friendly kimchi. If kids like fried rice, they will love this dish!

What makes it special: We serve fresh and nutritious food every day. This amounts to nearly 14,000 scratch-cooked meals each day! We use healthier, locally sourced and organic ingredients whenever possible, and we avoid highly processed foods, high-fructose corn syrup, chemicals, dyes and food additives. Salad bars are offered daily at every school and are stocked with fresh, delicious and when possible, local farm fresh produce. Tofu bibimbap is one of our most popular plant-forward dishes. For those interested in sustainable meals, plant-forward dishes, containing at least 51% plant-based protein, are now marked on our school lunch calendars. Plant-forward meals have a significant positive impact on individual health and environmental health.

Where item is served: Elementary and secondary