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!

Recipe Source: Created by Salems Own Liliana!

Servings: 4


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


  1. sprinkle beef with baking soda and water, mix well and rest for 15 mins
  2. Heat oil in a pan and saute peppers and onions until beginning to soften 3-5 mins.
  3. Add meat and use potato masher or wooden spoon to break up meat into smaller and smaller chunks.
  4. Season with a little salt and pepper. Let brown then stir.
  5. Mix tomato sauce, ketchup, brown sugar, garlic, worcestershire, mustard, and chili powder together before adding to the pan.
  6. 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.
  7. Serve on a bun plain or with a crunchy contrast like shredded lettuce, pickles, or cabbage slaw.
Recipe Source: Waltham Public Schools Food & Nutrition

Servings: 25 (1 cup portions)


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


  • 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
Created by one of our own – Chef Margarita! Margarita uses this versatile spice blend on everything from stewed beans and roasted veggies to her (locally) famous Chicken Cheesesteak.

Servings: 1 Cup


  • 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


• 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

Recipe Source: Salem Public Schools

Servings: 6


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


  • 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.
Recipe Source: Project Bread – Recipe Index

Servings: 6


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


  • 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.
Recipe Source: Salem Public Schools

Servings: 4


  • 10 Medium Raw Carrots
  • 4 TBSP Vegetable oil
  • 4 TBSP Canola oil
  • 1/2 TSP Ground Cinnamon
  • 1/2 tsp Table Salt


  • 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!
Source: Salem Public Schools

Servings: 1, 3/4 CUP


1 Large Apple, raw with skin, 4 oz of Carrots, 1/4 cup seedless raisins, 1 tbsp Apple Juice unsweetened, 1 tsp Lemon Juice


  • 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.
Salems Own Ghada, a head cook at Horace Mann, created this recipe in partnership with project bread! This rub has a variety of uses and can be used on roasted broccoli, french fries, bone-in chicken. Make a big batch of the rub and it will last for months if kept in a dark, cool, and dry area.

Servings: 1.25 cup


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


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.

Recipe Source: Salem Public Schools, This recipe was featured in honor of Hispanic heritage month!


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


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


For Pollo Asado Marinade: Take achiote paste and blend with juices, vinegar, and cilantro

Hummus is a Mediterranean dip traditionally made from chickpeas and tahini. In this cafeteria friendly spin, we add roasted sweet potatoes, sun butter, and OJ. Humus makes a delicious addition to wraps and sandwiches, and is also great dip for chips and veggies!


• 1-2 sweet potatoes

• 1 can of chickpeas

• 1 tablespoon, 2 teaspoons orange juice

• 2.5 teaspoons sun butter or tahini

• 1 teaspoon soy sauce

• 1⁄2 teaspoon each: ground cumin, ground

coriander, ground ginger, ground mustard seed, garlic powder

• 1⁄4 teaspoon salt


  • Preheat oven to 400 degrees. Line tray with parchment paper.
  • Cut sweet potatoes in half and place cut side down on sheet pan. Bake until tender (45 min).
  • Let cool slightly and peel. Place in mixer bowl.
  • Puree chickpeas in food processor or blender and add to sweet potatoes. (You may need to add water while blending).
  • Add the rest of the ingredients and mix until well blended (either with an electric mixer or by hand).

This simple and delicious dessert recipe is a great way to enjoy fresh pears in the fall! Enjoy plain or with whipped cream or vanilla ice cream.

Prep time: 10 min | Cook time: 45 min | 6 servings


• 1/3 cup apple juice

• 1/3 cup firmly packed brown sugar

• 3 tablespoons unsalted butter

• 3 firm pears; peeled, halved, & cored


  • Preheat oven to 400 degrees F.
  • Arrange pears cut side up in baking dish.
  • Whisk apple juice and sugar in small saucepan over med-high heat until sugar dissolves. Whisk in butter.
  • Pour sauce over the pears.
  • Bake until pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 min.
  • Spoon the pears onto plates. Drizzle with any juices and top with ice cream (optional). Enjoy!

Prep and cooking time: 25 minutes, Serving Size: 4-6 servings, Enjoy crispy chips with flavorful spices and kale, the harvest of the month for November! This snack option is packed with important nutrients and antioxidants to help fuel you in between meals.


1 bunch kale (1 lb. or 2 cups) 1 tablespoons of olive oil Barbecue Spice Rub: 1 tablespoon smoked paprika 1/2 teaspoon cumin 1 tsp garlic 1/2 teaspoon chili powder season with salt and pepper


  • Preheat oven to 300F. Line two large baking sheet with parchment paper.
  • Wash the kale, remove the stems, and tear into pieces.
  • Allow the kale to dry completely on paper towels.
  • Spread out the dried kale on the baking sheets making sure it is not piled up. Drizzle with olive oil and massage the kale with hands.
  • In a small bowl, mix smoked paprika, cumin, garlic, chili powder, salt and pepper.
  • Sprinkle the kale with barbecue spice mix and give the kale another rub with your hands then keep extra seasoning in a for for next batch.
  • Bake for 10 minutes, then give the pans a good mix before baking for 15 minutes
  • Allow chips to cool on the pan for 3 minutes. Then serve and eat!