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For the Health of It, Kid Approved
Recipe Contest

In 2006, JSI held its first statewide recipe contest with school food program staff submitting original and creative recipes which utilized commodities available within the school food program. In 2008, the contest turned its focus to emphasize the Food Groups to Encourage identified in the Dietary Guidelines for Americans 2005. For this contest, school food program staff submitted recipes which emphasized fruits and vegetables, legumes, whole grains and low-fat milk products.

For both contests, the three recipe categories included:

The finalist recipes were served to a taste panel composed of middle and high school students from local towns, representatives from the Massachusetts Department of Elementary and Secondary Education, the School Nutrition Association of Massachusetts, staff from JSI, and Framingham State College?s students in the course, Experimental Study of Food. The panel evaluated the food products on a variety of criteria including flavor, aroma, and appearance. Evaluation forms were statistically analyzed with the public school students? opinions given the most weight.

2006 Winners:

2008 Winners:

Click here to view the 2006 Commodity Recipe Cookbook

Please note the recipes for 50 servings were not tested as part of the contest (only for 10 servings) and have been written as submitted. You will want to test each recipe in your facility using your equipment and personnel and then standardize it to your school food program. The nutrient analysis for each recipe, for 50 portions, was verified by ESE.