Salem Public Schools Food & Nutrition Services Recipes
Here you will find a collection of recipes used in our Salem Public Schools kitchens! This page even includes some recipes that were created by our own Salem staff. Try these recipes at home for a taste of the delicious meals served throughout the district. More recipes will be added to this page periodically so remember to come back again soon for more!

Servings: 4
INGREDIENTS
1# ground beef, 1.5 tsp baking soda, 1 Tb water, salt and pepper, 1 diced Bell Pepper, 1 Diced Red Onion, 2 Tb cooking oil, 12 oz tomato sauce, ¾ cup ketchup, 2 Tb brown sugar, 2 tsp Garlic granules, 2 Tb Worcestershire sauce, 1 Tb Yellow mustard, 1 tsp Chili powder, Buns 6-8, Shredded Lettuce
DIRECTIONS
- sprinkle beef with baking soda and water, mix well and rest for 15 mins
- Heat oil in a pan and saute peppers and onions until beginning to soften 3-5 mins.
- Add meat and use potato masher or wooden spoon to break up meat into smaller and smaller chunks.
- Season with a little salt and pepper. Let brown then stir.
- Mix tomato sauce, ketchup, brown sugar, garlic, worcestershire, mustard, and chili powder together before adding to the pan.
- Stir sauce and meat/vegetable mix together and bring to a simmer then lower heat and let cook for 10-20 minutes until sauce tightens.
- Serve on a bun plain or with a crunchy contrast like shredded lettuce, pickles, or cabbage slaw.

Servings: 25 (1 cup portions)
INGREDIENTS
25 C Chopped Kale (12.5 LB), 0.2 C Olive Oil, 0.7 TSP Salt, 10 C Broccoli (fresh or frozen),2.5 C Carrots – Shredded, 10 Ears of Sweet corn – shucked and kernels cut from the cob, 1.25 C Red Onion – Diced, 1.25 Cup Sunflower Seeds, 1.25 C Cranberries – dried
DIRECTIONS
- Massage your chopped kale with olive oil and a pinch of salt. Rub with fingers until kale begins to darken and tenderize. This makes it taste great and give the kale a silky texture.
- In a large bowl combine kale, broccoli, carrots, onion, sunflower seeds, and cranberries. Toss with either a Lemon Zest Dressing or a blue Balsamic Vinaigrette

Servings: 1 Cup
INGREDIENTS
- 1/2 cup Garlic, granulated
- 1/4 cup Onion powder
- 2 Tablespoon Cumin, ground
- 2 Tablespoon Coriander, ground
- 2 teaspoon Chili powder
- 1 Tablespoon Paprika
- 2 teaspoon Oregano
- 1 teaspoon Black pepper
DIRECTIONS
• Mix all ingredients and store in a cool dry place
For Marinade:
• 2 teaspoon spice blend + 2 teaspoon vinegar + 2 teaspoon blend oil + 1/2 teaspoonsalt PER 2 cups dice

Servings: 6
INGREDIENTS
Butternut Squash – ½ cup peeled, seeded, diced into small cubes, ⅓ cup minced green bell pepper ,¼ cup minced scallions ½ cup minced yellow onion, ¾ cup rinsed brown rice, drained, ⅓ cup frozen peas thawed, ⅓ cup dried cranberries , 1 T vegetable oil , 3 T reduced sodium soy sauce, 2 cups low-fat, reduced sodium, chicken broth, heated
DIRECTIONS
- Preheat oven to 400 °F
- Coat butternut squash in oil, season with salt and pepper, Roast in oven for 40-45 minutes till squash is tender, Heat oil in wide pot on medium heat. Add onions and peppers and saute for 2-3 until tender, Stir in rice and cranberries for 1 min
- Pour in broth and soy sauce and bring to a boil. Reduce heat to low, cover pot and cook for 45-60 minutes until all liquid is absorbed. Remove from heat and let rest for 15 minutes. Just before serving, stir in peas, scallions and roasted squash.

Servings: 6
INGREDIENTS
1/8 gallons Milk (1%), 1/8 quart Water, 3/4 oz butter, 1/8 cups Maple Syrup or 3 cups brown sugar, 1/2 pound Oats (rolled, dry), 3/8 pound Strawberries frozen (defrosted) 1/8 tsp cinnamon,1/8 Tbsp salt
DIRECTIONS
- Puree ⅓ of strawberries with some of the liquid then mix all water, milk, and strawberry puree together.
- In steam kettle or tilt skillet bring water and strawberry milk to a boil and lower to medium heat. Meanwhile, chop remaining strawberries.
- Add the butter, maple syrup, cinnamon, and salt to heated liquids and stir until dissolved.
- Then add the oats and 3 pounds chopped strawberries and stir constantly for 5-8 minutes until it begins to thicken.
- Reduce heat and stir until desired consistency. Taste for sweetness and strawberry flavor.
- Transfer to 2.5” hotel pans and hold at 135 degrees for service. Scoop 6oz serving and garnish with some strawberries.

Servings: 4
INGREDIENTS
- 10 Medium Raw Carrots
- 4 TBSP Vegetable oil
- 4 TBSP Canola oil
- 1/2 TSP Ground Cinnamon
- 1/2 tsp Table Salt
DIRECTIONS
- Preheat oven to 425.
- Peel and cut carrots into 0.5 by 3 inch batons. Arrange carrot batons in a single layer on two baking trays and then rub over oil. Bake for 13-14 minutes until softened.
- Remove carrot fries from oven. Scatter salt and cinnamon liberally & enjoy!

Servings: 1, 3/4 CUP
INGREDIENTS
1 Large Apple, raw with skin, 4 oz of Carrots, 1/4 cup seedless raisins, 1 tbsp Apple Juice unsweetened, 1 tsp Lemon Juice
DIRECTIONS
- Finely chop carrots and apples and place in a medium sized bowl.
- Add lemon juice, apple juice, and raisins.
- Stir to combine.
- Cover and chill at least 20 minutes.

Servings: 1.25 cup
INGREDIENTS
½ cup Garlic powder, ¼ cup Onion powder, 2 Tablespoons Black pepper, 2 Tablespoons Chili powder, 1 Tablespoon Coriander, 1 Teaspoon Cinnamon, 1 Teaspoon Cardamom, ½ Teaspoon Nutmeg, ½ Teaspoon Clove
DIRECTIONS
Mix all ingredients and store in an airtight container.
Dry Marinade ratios:
2:1:1:1 (Shawarma rub, Salt, Brown sugar, Vinegar powder or Citric acid)
eg. 2 tsp Rub+1 tsp Salt+1 tsp Brown sugar+1 tsp Vinegar powder or citric acid = 5 teaspoons Shawarma Dry Marinade
Wet Marinade (1 pound of meat, marinate 1-4 hours):
2 Tablespoons Ghada’s Shawarma Rub
1 Tablespoon Salt
2-3 Tablespoons Maple Syrup or Honey
2 Tablespoons Greek Yogurt or Sour Cream (Oil if DF)
¼ cup White vinegar
Whisk all ingredients and mix with sliced meat or vegetables.
Let sit covered in refrigerator for 15 minutes to 2 hours. You can also marinate without vinegar for 24 hours then add vinegar and mix thoroughly 15 minutes to 2 hours before cooking to depart more spice flavor.

INGREDIENTS
3 Tablespoon Paprika ground
3 Tablespoon Tumeric ground
2 teaspoon Cumin ground
2 teaspoon Coriander ground
2 teaspoon Black Pepper ground
½ – 1 teaspoon Allspice ground
½ teaspoon Clove ground
(3 Tablespoons Garlic powder IF making dry rub only)
3 Habaneros seeded or ½ Bell Pepper (no heat)
½ cup Orange juice
¼ cup Lime juice
¼ cup White vinegar
8-10 cloves garlic
½ bunch of cilantro leaves
DIRECTIONS
For the dry rub: Combine all dry ingredients and store in an airtight container.
For Achiote paste: Grind fresh garlic and bell pepper with dry ingredients minus the garlic
powder
For Pollo Asado Marinade: Take achiote paste and blend with juices, vinegar, and cilantro