detroit public schools healthy recipes cookbook...

Detroit Public Schools Healthy Recipes Cookbook2013-14

Foreword Detroit Public Schools recognizes that healthy eating creates healthy minds and bodies that are prepared for learning. The Office of School Nutrition is committed to supporting the educational development of our youth by providing free nutritious meals for all students. In that spirit we have created the Detroit School Garden Collaborative. Our school gardens help to feed our students while providing educational opportunities for students to engage in the process of growing their own food.

The Detroit Public Schools Healthy Recipes Cookbook is one more example of our commitment to healthy lifestyles that promote a well-rounded education. I am very proud of the healthy recipes that our students and faculty have researched and submitted for this project. The overwhelming 450 recipe submissions that we received for this cookbook demonstrate that our students understand the importance of healthy eating. In this book, we present 50 outstanding culinary innovations for you and your family to create. This diverse collection of recipes truly reflects the diversity and creativity of our students in DPS. I think you will find that there is something for everyone to enjoy.

Thank you for your continued support.

Betti WigginsBetti Wiggins, Executive Director, Office of School Nutrition

Can be made with locally sourced ingredients.

RecipesBreakfast

- 1-8 -

Soups, Salads, and Sides- 9-24 -

Main Dishes- 25-42 -

- 43-54 - (Vegetarian)

Desserts- 55-62 -

Beverages- 63-68 - GF

N

Favorited by every judge on the panel.

Contains peanuts or tree nuts.

Gluten free

Breakfast

Low-Fat Blueberry Bran Muffins – By Jaylen, Ms. C. Elliot’s Class 12 Servings

Nutrition Facts: 91 Calories; 1g Fat; 3g Protein; 1g Fiber; 18mg Cholesterol

Ingredients:1 ½ cup wheat bran1 cup nonfat milk½ cup unsweetened applesauce1 egg2/3 cup brown sugar ½ tsp vanilla extract½ cup all-purpose flour½ cup whole wheat flour1 tsp baking soda1 tsp baking powder½ tsp salt1 cup blueberries

Directions: 1. Preheat oven to 375⁰2. Mix applesauce, egg, brown sugar, and vanilla together3. Sift together flours, bran, baking soda, baking powder, and salt and stir into batter4. Add blueberries and scoop into muffin cups5. Bake for 15-20 minutes until tops spring back when you touch them

3

Spain Elementary/Middle

Breakfast Tacos – By Detroit Lions Academy Energizers 3 Servings


Ingredients:3 large romaine lettuce leaves4 oz cooked lean ground turkey 1/2 tsp low-sodium taco seasoning1/2 cup fat-free refried beans1/4 cup reduced-fat Mexican four cheese blend 2 tbs sliced black olives2 tbs fresh tomato salsa3 slices avocado (optional)1/2 tsp jalapeño peppers (optional)

Directions:1. Using the lettuce leaves as taco shells, place 1/3 of the turkey, beans, cheese and salsa on one end of each leaf2. Add an avocado or jalapeño, if desired, and roll each leaf like a wrap, tucking in the edges3. Enjoy!

4

Honey Oat French Toast – By Samia, Mrs. Howard’s Class 4 Servings


Ingredients:1 cup rice milk1 organic egg1 tbs organic maple syrup1 pinch sea salt4 shakes of cinnamonHoney oat bread

Directions: 1. Pour milk in a shallow bowl2. Add the egg, maple syrup, salt, and cinnamon and mix with a whisk3. Heat griddle to 400⁰4. Dip the bread into the mixture and then place on griddle5. Cook both sides until golden brown6. If you would like, serve with maple syrup or fresh fruit!

5

Bates Academy

Oat Pancakes – By Sade, Dr. Wiz’s Class 6 Servings

Nutrition Facts: 274 Calories; 14g Fat; 11 Protein; 4g Fiber; 77mg Cholesterol

Ingredients:1 ½ cups rolled oats1 ½ cups plain low-fat yogurt½ cup milk2 eggs1 tsp vanilla1 tbs any sweetener¼ cup olive oil½ cup whole wheat flour½ tsp baking soda1 tsp cinnamonDash of saltDash of nutmeg

Directions: 1. Stir together oats and yogurt mixture, let stand for 5 minutes2. Add eggs, vanilla, sweetener, and oil. Mix well3. Add dry ingredients and mix well4. Heat a skillet or griddle to medium heat5. Pour ¼ cup of batter onto heated skillet for each pancake and spread out the batter a little (so it’s even and flat)6. Let cook until bubbles form on the top7. Flip and cook the other side until golden brown

6

Noble Elementary/Middle

Special K Parfait – By Nachaya, Mrs. Elliot’s Class 2 Servings


Ingredients:1 container (8 oz) low-fat vanilla yogurt½ cup fresh fruit (sliced strawberries, ba-nanas, blueberries, raspberries, etc.)1 cup Special K Original cereal

Directions: 1. In 2 tall glasses, layer yogurt, fruit, and cereal until glass is full2. Top with extra fruit3. Serve immediately

7


Soups, Salads and Sides

Pumpkin Soup – By Brooklynn, Mrs. Turner’s Class 4 Servings


Ingredients:¾ cup water, divided1 small onion, chopped1- 15oz can pumpkin puree2 cups low-sodium vegetable broth½ tsp ground cinnamon¼ tsp ground nutmeg1 cup skim milk1/8 tsp salt and black pepper1 green onion, chopped

Directions: 1. In a large saucepan, heat ¼ cup water over medium heat2. Add onion and cook until tender, about 3 minutes3. Add remaining water, pumpkin, broth, and spices. Bring to a boil and reduce heat and simmer for 5 minutes4. Stir in the milk and bring back up to a hot temperature, do not boil5. Ladle soup into bowls and garnish with black pepper and green onion

11 GF

TRY THIS BLENDED WITH CAYENNE PEPPER AND APPLE SAUCE


Minestrone Soup – By Alexxis, Dr. Wiz’s Class 5 Servings


Ingredients:1- 28oz can tomatoes with Italian herbs1 cup water1- 15oz can garbanzo beans, rinsed and drainedVegetable or chicken broth1 medium yellow sweet pepper, chopped2 tsp Italian seasoning1 cup penne or rigatoni1 cup spinach

Directions: 1. In a Dutch oven, combine the tomatoes, water, beans, broth, pepper, seasoning, and pasta2. Bring to a boil over high heat. Reduce heat to medium and cook, uncovered, for 10 minutes, stirring occasionally- just until pasta is barely tender3. Stir in spinach4. Ladle into soup bowls and top with parmesan cheese and/or fresh basil

12


Southwestern Three-Bean & Barley Soup – By Andy, Mr. Stamper’s Class


Ingredients:1 tbs olive oil1 large onion, diced1 large celery stalk, diced1 large carrot, diced9 cups water4 cups reduced-sodium chicken broth½ cup pearled barley1/3 cup dried black beans1/3 cup dried northern beans1/3 cup dried kidney beans1 tbs chili powder1 tsp ground cumin½ tsp dried oregano¾ tsp salt

Directions:1. Heat oil in Dutch oven over medium heat. Then add onion, celery, and carrot. Cook until softened2. Add water, broth, barley, beans, chili powder, cumin, and oregano over high heat Reduce to a simmer and cook 2- 2 ½ hours, stirring occasionally. (Adding more water if necessary) 3. Season with salt and serve

4Servings

13

Bennett Elementary

Southwest Vegetarian Chili– By Jada, Mrs. McKee’s Class 2-4 Servings

Nutrition Facts (with no toppings): 54 Calories; 1g Fat; 3g Protein; 3g Fiber; 0mg Cholesterol

Ingredients:¼ cup chopped onion1 clove minced garlic½ -1 teaspoon chili powder1 can diced tomatoes w/green chilies½ cup kidney bean, rinsed and drained¼ cup no-salt added tomato sauce1 tbs reduced fat shredded cheese (optional)1 tbs fat-free sour cream (optional)1 tbs sliced green onions (optional)

Directions:1. In medium saucepan with cooking spray, sauté onion and garlic over medium heat about 3 minutes2. Stir in chili powder for 30 seconds3. Add un-drained tomatoes, beans and tomato sauce4. Bring to a boil and reduce heat. Simmer until ready5. Ladle into a bowl and top with cheese, sour cream, and onion

14

GF

Dixon Elementary/Middle

Chicken Noodle Soup – By Rebecca, Mrs. Wardwell’s Class 10 Servings


Ingredients:1 whole Amish chicken, cut into 8 parts16 oz low-sodium chicken brothWater4 stalks of celery1 medium onion4 cloves garlic5 carrots16 oz egg noodles

Directions: 1. Boil chicken with onions and garlic until tender2. Debone chicken on separate plate3. Reduce heat and put boneless chicken back in the pot4. Add celery and carrots, cook until tender5. Add noodles and cook until noodles are done6. Enjoy!

15

Bates Academy

Roasted Vegetables – By Indiana, Ms. Wardwell’s Class 6 Servings


Ingredients:1 ½ lbs butternut squash (peeled, halved, seeded, and cut into cubes)4 bell peppers (any colors)4 red onions½ lb parsnips (cubed)½ lb carrots (cut into pieces)2 tbs olive oilSalt and pepper

Directions:1. Heat oven to 450⁰2. Toss all vegetables with olive oil, salt, and pepper3. Spread over a single layer on baking sheets4. Bake until tender

16 GF

Bates Academy

Kale Chips – By Iman, Mrs. Vargas’ Class 5-10 Servings

Nutrition Facts: 272 Calories; 27g Fat; 2g Protein; 1g Dietary Fiber; 0mg Cholesterol

Ingredients:1 large bunch of kale2 tbs olive oilSalt and seasonings of your choice

Directions:1. Preheat oven to 300⁰2. Place kale leaves in single layer on large baking sheet3. Drizzle kale with oil and seasonings 4. Bake for 20 min

17

GF

Henderson-Jeminson Elementary/Middle

Watermelon Salsa – By Detroit Lion’s Academy Energizers 3 Servings


Ingredients:1 cup diced pineapple2 cups diced watermelon1 sweet onion, minced¼ cup chopped cilantro¼ cup orange juice¼ tbs tobacco sauce

Directions: 1. Mix together all ingredients2. Cover and chill for 30 minutes3. Serve cold

19 GF

Fruit Salad – By D’Anyra, Ms. McKee’s Class 6 Servings


Ingredients:2 cups of plain low-fat yogurt2 tbs good honey½ tsp pure vanilla extractSeeds scraped from ½ vanilla bean½ cup orange juice1 banana, sliced½ pint blueberries½ pint raspberries1 pint strawberries, cut in half1 bunch green grapes, halved

Directions: 1. Combine yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside2. Combine the orange juice and banana slices in a separate bowl3. Add the berries and grapes to the orange juice and bananas and gently mix the fruit together4. Spoon the fruit into serving bowls and top with the yogurt mixture

20 GF


Zesty Summer Salad – By Tiara, Dr. Wiz’s Class 4 Servings

Nutrition Facts: 140 Calories; 2g Fat; 5g Protein; .5g Fiber; 0mg Cholesterol

Ingredients:6 ears of corn (off the cob)4 handfuls of baby spinach, chopped1 red bell pepper, chopped½ cup olive oil2 limesSalt and pepper to taste1 ½ tsp ground cuminCilantro for garnish

Directions: 1. Combine zest of 2 limes, juice of the limes, olive oil, and seasoning2. Add the rest of the ingredients in a bowl3. Toss the ingredients in the dressing and let it sit for 15 minutes4. Mix and enjoy

21 GF


Strawberry Salad with Cinnamon Vinaigrette – By Quashawna, Dr. Wiz’s Class 12 Servings


Ingredients:1/3 cup raspberry vinegar1/3 cup olive oil3 tbs sugar½ tsp salt½ tsp ground cinnamon½ tsp hot pepper sauce1 ¼ tsp pepper--------------------------------------6 cups torn romaine2 cups fresh strawberries1 medium avocado, peeled and sliced11 oz mandarin oranges½ cup chopped red onion½ cup chopped pecans, toasted

Directions: 1. In a jar with a tight fitting lid, combine the first seven ingredients; shake well until sugar is dissolved2. In a large bowl, combine romaine, strawberries, avocado, oranges, onion, and pecans. 3. Drizzle with vinaigrette and toss gently. Serve immediately

22 GFN


Fruit-Filled Oranges – By Lupton Family, Ms. Vyas’ Class 6 Servings


Ingredients:6 large oranges1 medium banana, peeled and sliced6 plums, pitted and sliced1 cup sliced seedless green grapes½ cup jellied cranberry sauce¼ cup honey1 tbs orange juiceSprig of mint

Directions: 1. Slice the top and bottom off the oranges to make them sit flat2. With a paring knife, remove orange sections and combine with banana, plums, and grapes3. Refill orange shells with fruit mixture4. Trim with sprigs of mint5. To make HoneyBerry Dressing: Beat cranberry sauce, ¼ cup honey, and 1 tbs orange juice until smooth. 6. Pass around dressing with fruit-filled oranges

23 GF

Emerson Elementary/Middle

Fruit Salsa – By Robert, Dr. Wiz’s Class 4 Servings

Nutrition Facts: 87 Calories; 0g Fat; 1g Protein; 3 g Fiber; 0mg Cholesterol

Ingredients:2 kiwi, peeled and diced1 mango, peeled and diced½ papaya, peeled and diced2 tbs chopped mint½ cup orange juice

Directions: 1. Combine the kiwi, mango, papaya, mint, and orange juice in a large bowl2. Refrigerate 1 hour before serving

24 GF


Main Courses

Chicken Taco Bowls – By Stephanie Duran, Mr. Stamper’s Class 4 Servings


Ingredients:8 6-inch corn tortillasCooking spray12 oz boneless, skinless chicken breast (cut in ½ inch pieces)1 tsp garlic powder¼ tsp salt1 tbs canola oil1 cup prepared green salsa½ cup shredded sharp cheddar cheese½ cup reduced fat sour cream1 cup lettuce, thinly sliced1 medium tomato, chopped2 tbs sliced ripe black olives

Directions:1. Heat tortillas until warm and coat each with cooking spray2. Turn two 12-cup muffin tins upside down and nestle each tortilla in the space between 4 cups to form a bowl shape3. Bake until firm and lightly brown4. Meanwhile, toss chicken with garlic powder and salt in a bowl5. Heat oil in a large skillet over medium-high heat and add chicken, stirring until cooked through. Stir in green salsa.6. Fill each tortilla bowl with about ¼ cup of chicken and top with 1 tbs cheese and sour cream, a little lettuce, tomato, olives

27 GF

Bennett Elementary

Chicken Breast w/Salsa – By Yolanda, Dr. Wiz’s Class 4 Servings


Ingredients:¾ tsp salt¼ tsp chipotle chili powder4- 6 oz skinless, boneless chicken breast halves1 ¼ cup coarsely chopped, peeled cucumber1 cup grade tomatoes, chopped½ cup red onion, chopped½ cup avocado2 tbs fresh lime juice2 tbs cilantro, chopped1 jalapeño pepper, seeded and chopped Cooking spray

Directions:1. Head a grill pan over medium heat and coat with cooking spray2. Sprinkle ½ tsp salt and ¼ tsp chipotle powder evenly over chicken3. Cook chicken 6 min on each side and remove from heat4. Combine all remaining ingredients and serve with the chicken

28 GF


Fettuccine Alfredo – By Lendell, Mrs. Johnson’s Class 4 Servings

Nutrition Facts: 277 Calories; 3g Fat; 14g Protein; 7g Dietary Fiber; 1mg Cholesterol

Ingredients:2 cups cauliflower florets1 cup low-sodium chicken broth1 cup water8 oz whole grain fettuccine1 tsp extra virgin olive oil2 cloves minced garlic½ cup evaporated skim milk¾ cup petite peasSalt and pepper

Directions:1. Cook pasta according to directions on box and set aside2. Put the cauliflower, broth, garlic, and water in a small pot and bring to a boil3. Reduce heat to maintain a simmer and cook 25-30 min4. Remove from heat and cool for 5 min5. Add milk, salt, and pepper and puree mixture in a blender until smooth6. Add peas and pour over pasta

29

Hutchinson Elementary/Middle

Fish and Zucchini Tacos – By Joel, Mr. Stamper’s Class 8 Servings


Ingredients:2 medium zucchini1 tbs vegetable oil¼ tsp chipotle chile powderSalt and pepper2 limes1 lb skinless red snapper or other firm fish fillets½ cup packed fresh cilantro leaves, chopped8 corn tortillas1 ripe avocado, in ¼ inch slices½ cup chunky salsa

Directions:1. Preheat oven to 400⁰. Cut zucchini crosswise into 2 in. pieces. Cut each piece through the center into eight wedges2. On an 18” x 12” pan, combine zucchini, oil, chile powder and salt. Roast 10 minutes3. Squeeze juice from one lime. Cut remaining lime into wedges and set aside. Push z\ucchini to one side of pan. Arrange fish in single layer on other side. Sprinkle fish with lime juice, cilantro, and salt. Roast 8-10 min.4. Meanwhile, wrap tortillas in damp paper towels and place in glass or ceramic pie plate. Microwave 1 minute or until warm5. Break fish into large chunks. Divide fish and zucchini among tortillas. Top with avocado slices and remaining cilantro. Serve with lime wedges, cilantro, and salsa

30 GF

Bennett Elementary

Unstuffed Cabbage – By Qahhor, Ms. McKee’s Class 6 Servings


Ingredients:1 cup brown rice1- 14 oz can reduced sodium chicken broth6 cups green cabbage, chopped1 lb ground chicken1 cup chopped onion1- 8 oz can tomato sauce2 tsp sugar¼ tsp black pepper

Directions:1. Place rice in 3-quart saucepan. Bring to a boil over medium heat and stir. Top with cabbage (do not stir in), cover, reduce heat to medium-low and cook until rice is tender2. Meanwhile, cook chicken and onion in large skillet over medium-high heat for 5 min or until chicken is no longer pink. Drain3. Add undrained tomato sauce, sugar, and pepper to chicken. Reduce heat and simmer 10 minutes4. When rice and cabbage are done, toss everything together

31 GF


Oven Fried Fish & Chips – By Kaila, Ms. Mckee’s Class 4 Servings


Ingredients:Cooking spray1 ½ pounds russet potatoes (scrubbed and cut into ¼ inch thick wedges)4 tsp canola oil 1 ½ tsp Cajun or Creole seasoning (divided)2 cups corn flakes¼ cup all-purpose flour2 large egg whites (beaten) 1 pound cod or haddock cut into 4 portions

Directions:1. Preheat oven 425⁰2. Coat a large baking sheet with cooking spray.3. Place potatoes in a colander & rinse with cold water4. Toss potatoes in oil and ¾ tsp Cajun seasoning in a large bowl5. Spread potatoes on baking sheet and bake 35 min. or until golden (turning every 10 min.)6. Grind corn flakes in plastic bag7. Mix flour, remaining seasoning, & egg whites in a shallow dish8. Dip fish in flour mixture and coat with cornflakes.9. Bake fish on upper rack until the center is golden and crisp (about 20 min)

32


Shrimp with Zucchini and Tomatoes – By Erin, Mrs. Wardwell‘s Class


Ingredients:1 tbs olive oil1 medium uncooked zucchini (cut into ¼ inch slices)1 lb uncooked shrimp (large size peeled and deveined)1 cup grape tomatoes cut in half½ tsp dried oregano½ tsp table salt¼ black pepper 1 ½ tsp minced garlic¼ cup water

Directions:1. Heat 2 tsp oil in a large skillet over medium-high heat. 2. Add zucchini in a single layer, increase heat to high and cook until bottoms are golden; flip and repeat 3. Heat remaining oil in skillet; add shrimp & sauté 1-2 min4. Add tomatoes oregano, salt, and pepper to skillet; sauté until shrimp are almost cooked5. Add garlic and water, stirring to loosen bits from the bottom of the pan. Continue cooking until shrimp are cooked through and tomatoes are softened6. Return zucchini to the skillet; toss and serve

4servings

33 GF

Bates Academy

Chicken Breast w/Spinach Salad– By Ariel, Mrs. Wardwell’s Class 4 Servings


Ingredients:2 large chicken breasts1 cup chopped strawberries 1 cup raisins 1 cup kosher shredded cheese 1 bag of spinach 2 tbs olive oil 1 tbs lemon pepper1 tsp basil2 cups croutons

Directions:1. Cut chicken breast in half and season with lemon pepper and basil2. Heat ½ tbs. of olive oil in skillet 3. Cook chicken breast for 7 minutes on both sides4. Cut chicken into cubes 5. Place a handful of spinach on each plate; along with strawberries, raisins, cheese, croutons, and chicken

35

Bates Academy

Grilled Chicken w/Roasted Kale Salad – By Alexus, Ms. Johnson’s Class 4 Servings


Ingredients:½ lb red-skinned potatoes (cut into ½ inch pieces)2 tbs olive oil1 large bunch kale, torn3 cloves thinly sliced garlicKosher salt and ground pepper2 large boneless skinless chicken breasts4 cups mixed salad greens½ cup cherry tomatoes, halved1/3 cup grated parmesan cheese1 tbs lemon juice

Directions:1. Preheat oven to 425⁰. Toss potatoes with ½ tbs olive oil on a baking sheet; roast 5 minutes2. Toss kale in bowl with garlic, salt, and pepper. Add to baking sheet and roast until kale is crisp and potatoes are cooked3. Meanwhile, preheat grill to medium and brush with olive oil. Slice chicken breast in half horizontally and season with salt and pepper. Grill until cooked through and transfer to a plate4. Toss the kale, potatoes, salad greens, tomatoes, parmesan, lemon juice, salt, pepper, and olive oil in bowl5. Serve chicken with the salad and enjoy!

36 GF


Braised Balsamic Chicken – By Bryce, Mrs. Howard’s Class 3 Servings


Ingredients:3 skinless, boneless chicken breastsGround black pepper (to taste)1 tsp garlic2 tbs olive oil1 onion (thinly sliced)½ cup balsamic vinegar1 can diced tomatoes1 tsp dried basil1 tsp dried oregano1 tsp dried rosemary ½ tsp dried thyme

Directions:1. Season chicken breast with black pepper and garlic2. Heat olive oil in a medium skillet and brown the chicken breast and onion3. Pour tomatoes and balsamic vinegar over chicken and season with basil, oregano, rosemary, and thyme4. Simmer until chicken is no longer pink and the juice runs clear (about 15 min)

37 GF

Bates Academy

Lighter Chicken Egg Foo Young – By Desjuan, Dr. Wiz’s Class 2 Servings


Ingredients:2 chicken tenders, chopped4 egg whites½ cup bean sprouts½ cup water chestnuts, finely chopped1 green onion, chopped (more or less to taste)Dash of soy sauce

Directions:1. Spray skillet with cooking spray and place over medium heat. Cook chicken until lightly brown, about 5 minute and spread evenly over skillet 2. In a bowl, beat the egg whites with soy sauce. Stir in bean sprouts, water chestnut, and green onion3. Pour the egg mixture into the skillet over the chicken and allow to cook until the top has nearly set (about 3 min)4. Flip the egg pancake over and cook other side until lightly golden (another 1-2 min)

38


Curry Ground Turkey and Cabbage – By Kail, Mrs. Riggs-Dugan’s Class 6 Servings


Ingredients:1 lb ground turkey1 green pepper, diced1 onion, diced1 large cabbage, roughly chopped1 cup waterSalt, pepper, and curry powder to taste

Directions: 1. In a large skillet, add onions, peppers and ground turkey over medium heat until browned2. Drain off and return to skillet, adding water and cabbage3. Cook cabbage down and add all seasonings to taste

39 GF

Bates Academy

Turkey Nachos – By Kennedy 4 Servings


Ingredients:1 lb ground turkey1 pack of low-sodium taco seasoning1 pack of low-fat shredded cheese1 green pepper1 jar of salsa3 roma tomatoesGreen or black olivesJalapeño peppersBaked tortilla chips

Directions: 1. Brown the ground turkey and add seasoning packet2. Simmer until cooked through3. Build your nachos on a plate using any combination of the ingredients

40 GF

Stuffed Peppers – By Eryn, Mrs. Cannon’s Class 4 Servings


Ingredients:2 large peppers, any color1 lb ground turkey1 cup diced onions4 slices havarti cheese1- 16 oz can crushed tomatoesItalian seasoning, pepper, dash of salt

Directions: 1. Preheat oven to 350⁰2. Sautee onions, add ground turkey and brown. Season to taste3. Cut peppers in half and bake for 10 min on a baking sheet4. Add tomato sauce to ground turkey and simmer5. Place half of a slice of cheese into each pepper, fill peppers with meat mixture6. Place half of a slice of cheese on top of the pepper and bake for 20 min

41 GF

Bates Academy

Salmon and Roasted Vegetable Salad – By Angel, Ms. McKee’s Class 4 Servings


Ingredients:6 cups cubed and peeled root vegetables (i.e. potatoes, turnips, carrots, beets)3 tbs extra virgin olive oil, divided¾ tsp ground black pepper, divided½ tsp salt, divided2 tbs sherry vinegar1 tbs minced garlic1 tsp brown mustard1 tsp anchovy paste8 cups mixed salad greens2- 6 oz cans salmon, drained and flaked2 scallions, diced

Directions:1. Preheat oven 450⁰2. Toss root veggies in large bowl with 1 tbs oil, ½ tsp pepper, and ¼ tsp salt. Spread in single layer on a baking sheet and roast 15 min. Toss around and roast about 15 min more, until golden brown3. Meanwhile, whisk 2 tbs oil, vinegar, mustard, anchovy, and ¼ tsp each salt and pepper in a large bowl. Set aside 2 tbs of dressing. Add greens to the large bowl and toss. Separate onto 4 plates4. Transfer roasted veggies to the large bowl and combine with reserved dressing, salmon, and scallions. Top greens with veggies and salmon mixture

42 GF


Main CoursesVegetarian

Quinoa and Black Beans – By Shawna, Mrs. McKee’s Class 4 Servings

Nutrition Facts: 297 Calories; 4g Fat; 12g Protein; 10g Fiber;600mg Cholesterol

Ingredients:1 tsp vegetable oil1 onion, chopped3 cloves chopped garlic¾ cup uncooked quinoa1 ½ cups vegetable broth1 can black beansCilantro, chopped1 cup corn1 tsp cumin¼ tsp cayenneSalt and pepper

Directions:1. Heat oil in saucepan over medium heat and sauté onions and garlic2. Mix quinoa in saucepan and cover with vegetable brother, cumin, cayenne, pepper, and salt3. Bring to a boil, then cover and reduce heat. Simmer 20 min4. Stir corn into saucepan and simmer 5 more min5. Mix in black beans and cilantro

45 GF


Eggplant Ricotta Bites – By Christopher, Ms. Johnson’s Class 6 Servings


Ingredients:1 medium eggplant2 large plum tomatoes, diced¾ cup whole wheat bread crumbs¼ cup grated parmesan cheese1 cup ricotta cheese2 tbs extra virgin olive oilAll-purpose flour for dredgingKosher saltShredded fresh basil as topping

Directions:1. Slice the eggplant into disks and season with salt2. Pour some flour into one dish, beat the eggs in another dish, and put bread crumbs and parme-san in the third dish3. Dredge the eggplant in the flour then dip in eggs and coat with breadcrumb mixture4. Heat olive oil in a large skillet over medium heat5. Working in batches, cook the eggplant until golden (about 2 minutes per side)6. Drain on paper towels and season with salt7. Top with ricotta, tomato, and basil

46


Vegetable Curry – By Whitney 6 Servings


Ingredients:1 tbs olive oil1 large red onion, cut into thin wedges2 tsp curry powder1 tsp ground ginger¼ tsp garlic powder1/8 tsp cayenne pepper3 cups cauliflower florets1 - 14.5oz can diced tomatoes2 medium potatoes, peeled and cut into 1-inch cubes1 ½ cups vegetable broth or water¼ tsp salt, ¼ tsp black pepper1 cup peas4 ½ cups cooked couscous or brown riceOptional: couscous or rice

Directions:1. Heat olive oil in a large saucepan over medium heat. Add onion and cook until tender. Stir in curry powder, ginger, garlic powder, and cayenne pepper. Cook for 1 minute2. Stir in cauliflower, tomatoes (w/liquid), potatoes, broth, salt, and black pepper. Bring to a boil; reduce heat and simmer, covered, for 10 minutes or until potatoes are tender3. Stir in peas and heat through. Serve over couscous or rice

47

Cass Tech

Sweet Potato Burritos/Tacos – By Kailah, Dr. Wiz’s Class 4 Servings


Ingredients:1 large sweet potato, diced1 large onion, chopped2 cloves of garlic2 tbs olive oil2 tbs curry powder1 tsp chili powderSalt and pepper to taste2 cups black beans, heatedGrated low-fat cheeseSalsaAvocado8 corn tortillas

Directions:1. Add olive oil to a large pot and sauté onions2. Add garlic, curry, and cumin, sweet potato, and chili powder3. Add 2 tbs water and cover; cook 5-7 minutes4. Meanwhile, heat beans and tortillas, slice avocado5. Add cooked sweet potato mixture and other ingredients to tortillas and sprinkle with salt

49 GF


Veggie Cones – By Taylor, Ms. Johnson’s Class 4 Servings


Ingredients:2- 10” whole grain tortillas1 cup hummus1 cucumber, thinly sliced2 carrots, shredded

Directions:1. Cut each tortilla in half2. Spread each half with ¼ cup of hummus3. Cover the hummus with cucumber slices4. Sprinkle the carrots evenly over the cucumber5. Starting at the corner, roll each tortilla half into a cone

50


Mom’s Vegetable Biryani – By Alexander 10 Servings


Ingredients:2 cups of peeled, diced carrots2 cups of green peas2 cups of green beans1 large onion, finely diced1 inch piece of fresh ginger, peeled and finely diced1 tbs crushed or minced garlic2-3 tbs curry powder1 large can diced tomatoes½ - ¾ tsp sea salt2-3 tbs olive oil2 cups brown basmati rice4 cups water

Directions:1. In a large pot, combine water, rice, and a pinch of salt. Stir and bring to a boil. Then, reduce heat to simmer and cover until done (about 40 minutes)2. In large skillet, sweat the diced onion and ginger until soft3. Add tomatoes and garlic. Stir and allow to simmer until it has a sauce consistency4. Once slightly thick, add a pinch and salt and the curry powder. Allow to simmer 5 minutes5. Add the remaining vegetables. Stir and simmer until soft6. Serve over the rice

51 GF

Cass Tech

Veggie-Bacon Avocado Sandwich– Fan Favorite* 1 Serving

Nutrition Facts: 380 Calories; 19g Fat; 11g Protein; 11g Fiber; 0mg Cholesterol*This was a DPS fan-favorite, with 5 students submitting this recipe

Ingredients:3 strips of veggie-bacon½ avocado, peeled and mashed1 tsp lemon juice1/8 tsp salt1/8 tsp Tobasco sauce3 lettuce leaves3 slices tomato2 slices whole grain bread

Directions:1. Prepare veggie-bacon strips as instructed on package2. Toast both pieces of bread3. Meanwhile, in a small bowl, stir together avocado, lemon juice, salt, and pepper sauce4. Spread mixture on one side of each slice of toast5. Place lettuce leaf, tomato slices, and bacon strips on one side6. Top with remaining toast slice7. Cut in half

52

Zucchini Zowie – By Zion, Dr. Wiz‘s Class 4-5 Servings


Ingredients:2 medium zucchini1- 14.5oz can of tomatoes with juice1 tsp garlic powder½ tsp salt1 tsp parmesan cheese

Directions:1. Preheat oven to 375⁰2. Wash and slice zucchini3. Lay zucchini n a pie pan and pour tomatoes and juice over the top4. Sprinkle garlic powder, salt, and cheese on zucchini5. Bake, uncovered, for 35-40 minutes6. Cool slightly. Refrigerate leftovers within 2 hours

53 GF


Desserts

Creamy Mango Pops – By Elle, Mrs. Howard’s Class 6 Servings


Ingredients:6 cups frozen mango¼ cup light coconut milk2 tbs orange juice2 tbs honey1 tbs vanilla extract

Directions: 1. Blend all ingredients until smooth2. Fill ice pop molds3. Freeze for 4-6 hours

57 GF

Bates Academy

Pineapple Pops – By Nyla, Ms. Riggs-Dugans’s Class 6 Servings

Nutrition Facts: 88 Calories; 1g Fat; 5g Protein; trace Fiber; 5mg Cholesterol

Ingredients:2 cups plain yogurt½ cup canned, crushed pineapple1 can frozen pineapple juice concentrate

Directions: 1. Drain the canned pineapples2. Mix all ingredients3. Spoon into paper cup or popsicle molds4. Stretch plastic across the top of each cup5. Stick a popsicle stick in the middle and freeze

58 GF

Bates Academy

Fresh Fruit and Yogurt Pops – By Jaden, Mrs. Wardwell’s Class 8 Servings


Ingredients:2 cups low-fat vanilla yogurt1 tsp vanilla extract1 tbs fresh lemon juice¼ cup honey2 cups of fresh summer fruit (such as raspberries or pitted cherries)

Directions: 1. Place yogurt, vanilla, lemon juice, honey, and 1 cup fruit in blender or food processor and puree until smooth2. Add remaining fruit and pulse a few times until fruit is broken down3. Pour mixture into 8 ½-cup frozen pop molds and insert wooden sticks4. Freeze at least 4 hours

59 GF

Bates Academy

Banana in a Blanket – By Ms. Mayes’ and Ms. Flowers’ Class 4 Servings


Ingredients:4 wheat tortillas4 tbs peanut butter2 whole bananas1 small box of raisins4 tsp crunchy, nutty, nugget cereal

Directions: 1. Spread peanut butter across each tortilla2. Line with raisins and nutty nugget cereal3. Top with banana slices4. Roll up the tortilla and eat!

61 N

Gompers Elementary/Middle

No-Bake Energy Bites – By Jayla, Mrs. Wardwell’s Class 20 Servings


Ingredients:1 cup oatmeal1 cup peanut butter1/3 cup honey1 cup coconut flakes½ cup ground flaxseed½ cup mini chocolate chips1 tsp vanilla

Directions: 1. Mix together all ingredients2. Chill for 30 minutes3. Roll into ball treats4. Store in the refrigerator

62 N

Bates Academy

Beverages

Wrinkled Skin Health Juice – By Damari, Ms. Johnson’s Class 1 Serving


Ingredients:2 cucumbers1- 1 inch knob of ginger root2 medium oranges, peeled

Directions:1. Cut up the cucumbers2. Get knob of ginger root3. Peel two medium oranges and cut up the orange4. Put all of the ingredients in a blender and blend until it looks like a smoothie5. Pour and drink!

65 GF


Detox Water – By Haillee, Ms. Vargas’ Class 1 Serving


Ingredients:2 lemons½ cucumber10-12 mint leaves3 quarts water

Directions:1. Fuse chopped lemons, cucumber, and mint in water overnight to create a detox water, helping to flush impurities out of your system

67 GF

Henderson-Jeminson Elementary

All Green Smoothie – By Lashaunte’, Dr. Wiz’s Class 1 Serving


Ingredients:¼ cup of water½ cup pineapple juice1 ¾ cup of green grapes¼ Bartlett pear, ripe½ avocado, pitted and peeled¼ cup coarsely chopped broccoli½ cup spinach, washed¼ cup ice cubes

Directions:1. Place all ingredients in a blender and secure lid2. Blend slowly, then increase speed for 30-40 seconds or until smooth

68 GF


Blueberry Tofu Smoothies – By Keliah, Dr. Wiz’s Class 2 Servings


Ingredients:6 oz silken tofu1 medium banana2/3 cup soy milk1 cup frozen or fresh blueberries1 tbs honeyIce cubes - optional

Directions:1. Drain silken tofu to remove excess water2. Peel and slice banana3. Freeze banana slices on a baking sheet for 15 minutes or more4. Blend banana slices and soy milk until smooth5. Add blueberries and the rest of your ingredients and blend

69 GF


AcknowledgmentsWe must first thank our esteemed judges for making the hard decisions:Fiona Ruddy – Director of Food Access Programs, Eastern MarketZaundra Wimberley – Director of School Farm and Gardens, Detroit Public SchoolsKwamena Mensah - Agriculture Specialist/Consultant, Detroit Black Community Food Security NetworkJulie Fromm – Registered Dietitian, Henry Ford Health Systems - Generation with Promise; In addition to judging, Julie Fromm per-formed a nutrition audit on every recipe to yield the recipes’ nutritional facts.

The Detroit Public Schools Go Green Challenge is supported by many dedicated partners. For the creation of our first annual Recipe Book we would like to especially thank:Emile Lauzzana – Director of Energy and SustainabilityBetti Wiggins – Executive Director, Office of School NutritionAlycia Merriweather – Executive Director, Office of ScienceJustin Schott – Founder and Program Director, Detroit Youth Energy SquadDPS Go Green Challenge Sustainability Coordinators - You are exemplary teachers and staff who are the reason your schools are leading the district in going green!Detroit Youth Energy Squad’s AmeriCorps Green School Coordinators - Thank you for your year of service to the students’ of Detroit Public SchoolsOlivia Vigiletti - AmeriCorps Green School Coordinator and lead recipe book organizerDan Buckley - AmeriCorps Green School Coordinator and lead recipe book designer

And most importantly, we must thank our students and their families - without whom this recipe book would not exist. A big thank you goes out to the hundreds of students who submitted recipes and to the families that have thoughtfully shared something special with us. They were truly a joy to read.

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