Exceptional Eats

Here are the recipe for a breakfast style pizza! 1. Preheat oven to 375 degrees F. 2. In tilt skillet, scramble liquid eggs for 5-7 minutes or until fluffy. 3. Bake the bacon on sheet pans in 375 degree oven for about 12 minutes or until crispy. Once cooked, chop into small pieces. 4. Combine the mozzarella cheese and cheddar cheese until well mixed to form a cheese blend. Preparation 1. Place pizza crusts on parchment lined sheet pans. 2. Top each pizza crust with 1 cup of salsa verde. 3. Top the salsa with 1lb. of the cheese blend per crust. 4. Add 1 1/8oz. of chopped bacon and 14oz. of cooked scrambled eggs per crust. 5. Bake on parchment lined sheet pans at 375 degrees for about 15 minutes or until crust is golden and cheese is melted. 6.Cut into 8 slices. 7. Hold in hotbox uncovered until service and presto!

it's rewind Wednesday! some facts about tomatoes. Tomatoes are fruits that originated in Peru, are grown worldwide in thousands of varieties, and are packed with nutrients like vitamins A, C, and K, potassium, and the antioxidant lycopene. They are 94-95% water and are a low-calorie, low-sodium, and fat-free food, but the leaves and stems can be toxic. Tomatoes can be various colors, including red, yellow, purple, and black, and have been grown in space

It's Tofu Tuesday again! Tofu is made by soaking soybeans, grinding them into a slurry, and separating the soy milk from the pulp. The soy milk is then cooked, and a coagulant is added to make the proteins curdle. Finally, the curds are pressed to remove excess water, forming blocks of tofu with varying firmness depending on the amount of pressure applied!

Here is this weeks weekly menu, if your interested in it or just plain hungry!!

Heyo! You ever had Bison Mac And Cheese? If not, here is the steps! 1. Cook elbow pasta in water following the instructions on the package. 2. Gather Cheese Sauce Ingredients together: FLOUR AP BUTTER SOLID UNSLTD MILK, 1% CHEESE CHED SHRED (First amount) SALT KOSHER 3. Make the cheese sauce: a. Heat butter until melted, then add flour. Whisk until a blonde roux is reached. b. Whisk in milk until well combined. Bring to a simmer. c. Once a thick bechamel sauce is achieved, whisk in cheese and salt. 4. Combine pasta and cheese sauce. 5. Place 4lb mac n cheese in bottom of hotel pan, set aside. 6. Sautee bison and onion over med-high heat. 7. When meat is browned, add seasonings. 8. Add marinara sauce and tomato paste. 9. Cook about 15 min until flavors combine and until the bison reaches an internal temperature of 165 degrees F. 10. Remove from heat. Assemble the Pan 11. Add a layer of the bison/marinara mixture (5lb) over the mac and cheese. 12. Top with 3 oz shredded cheddar. 13. Cover pan with parchment and foil. 14. Bake in 350 degree oven for about 25 min covered. 15. Remove parchment and foil and bake another 12 min or until the internal temperature reaches 165 degrees F. 16. Allow to cool for a few minutes, then cut 5x5. 17. Hold uncovered in a hotbox above 150 degrees F until service, and presto! you've got yourself a tasty Bison Mac & Cheese!

It's Throwback Wednesday! This time were looking back at our homemade salsa! Salsa sauce was originally made by ancient civilizations like the Aztecs using tomatoes and chiles, and its popularity in the U.S. grew so rapidly that by 1991 it had surpassed ketchup in sales!

It's Tuesday! this time its roasted pear with cinnamon! Cinnamon comes from the inner bark of certain trees and was once so valuable it was used as a form of currency!

It's Tofu Tuesday! Tofu originated in China over 2,000 years ago, likely during the Han Dynasty (206 BC – 220 AD), and is a curd made from soybeans, similar to cheese!

Soup Season is here! We all have a favorite, check out this recipe! Drop a comment if you like this recipe or comment another recipe you enjoy!

Broccoli Cheddar Soup School food has become increasingly more processed and less healthy. With the right knowledge and tools, schools can transform their kitchens and lunchrooms to support student health, wellbeing, and academic success.

For the Wednesday rewind this week, we are taking three stops back in time. To our first potato party of the year, then to harvest, and then I will rewind just a little bit and showcase the potatoes serving their purpose of serving up some exceptional eats!

It's Salsa verde day!! Salsa verde facts include its origins as a Mexican sauce dating back to the Aztec empire. Its green color from tomatillos, and its distinct flavor profile. Unlike red salsa, it uses tomatillos as a base instead of tomatoes, giving it a more tart and tangy taste!!