Rainbow Days by the LunchBox

Missouri Department of Health & Senior Services. Missouri Team Nutrition.

Rainbow Day Events are fun ways to market salad bars in elementary schools by providing different fruits and vegetables with a variety of color and adding adventure to the lunch period! See The LunchBox Healthy Tool Guide, Rainbow Day Flyer, and Rainbow Day Mini Poster for resources to plan and host your own Rainbow Day.

What's Cooking? USDA Mixing Bowl logoWhat’s Cooking? USDA Mixing Bowl


What’s Cooking? USDA Mixing Bowl is a searchable collection of recipes and other resources managed by a U.S. Department of Agriculture (USDA) agency, namely the Food, Nutrition and Consumer Services (FNCS). This site combines information provided by the Center for Nutrition Policy and Promotion (CNPP) through MyPlate and the Food and Nutrition Service (FNS) for specific federal nutrition assistance programs. These programs consist of the Child Nutrition Programs, the Food Distribution Programs, the Supplemental Nutrition Assistance Program (SNAP), and the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC).


Recipes for Healthy Kids Cookbooks: Cookbook for SchoolsRecipes for Healthy Kids: Cookbook for Schools (September 2013)

USDA. FNS. Team Nutrition.

These recipes feature dark green and orange vegetables, dry beans and peas, and whole grains, and are low in total fat, saturated fat, sugar, and sodium.


USDA Recipes for SchoolsUSDA Recipes for Schools (April 2006)


A collection of over 150 standardized recipes developed by USDA for use in the National School Lunch Program.


USDA Standardized Recipes

United States Department of Agriculture.

Recipes for 25-50 and 50-100 servings. New and improved USDA Standardized Recipes on What’s Cooking? USDA Mixing Bowl. These recipes provide Child Nutrition Program operators exciting, new, nourishing, and wholesome dishes that meet the current meal pattern requirements. These custom-made recipes have been standardized to provide updated crediting information, including the vegetable subgroups. They also provide recipes that include beans and legumes, whole grains, and dark green and red/orange vegetables.


New School Cuisine coverNew School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks (PDF | 22.91 MB)

Vermont FEED. Vermont Agency of Education. School Nutrition Association of Vermont.

This cookbook was developed by Vermont school cooks and features 80 student-tested quantity recipes. Each recipe is in USDA format and includes a nutritional analysis and crediting information.


Sizzling School Lunches: Indiana Cooks with Chef Cyndie (2013) (PDF | 11.2 MB)

Indiana Department of Education. Office of School and Community Nutrition.

A collection of recipes, each focused on a fruit or vegetable.


Showcase of Chefs Recipe Book (November 2012)School Day Just Got Healthier: Showcase of Chefs Recipe Book (November 2012) (PDF | 901 KB)

Michigan Team Nutrition.

These recipes were compiled to accompany Michigan’s Showcase of Chefs culinary trainings.



2011 Michigan Junior Chef Competition Cookbook cover2011 Michigan Junior Chef Competition Cookbook (2011) (PDF | 2.6 MB)

Michigan Team Nutrition.

These recipes include local or USDA foods for school food service operations to offer as part of their meal programs.



Girl with vegetablesNow We’re Cooking! A Collection of Simple Scratch Recipes Served in Minnesota Schools (PDF | 767.66 KB)

University of Minnesota Extension.

This cookbook features 50 simple ‘from scratch’ recipes from The Great Trays Partnership.



Flavor Shakers (August 2014) (PDF | 389 KB)

Iowa Department of Education.

Chef Deanna Olson created these low-sodium herb/seasoning mixtures to be utilized in child care and schools to decrease sodium consumption.