Recipes
These recipes are the first in a growing collection designed to help school food professionals incorporate California-grown whole grains into school meals.
Additional recipes will be added throughout the cohort.
Blueberry Oat Bar
Presented by Chef Rebecca Polson and Chef Jason Hull
Recipe courtesy of Chef Sam, Wyndham Raymond School Department
Adapted for use with Honoré Hourani flour
Greek Wheat Berry Salad
Presented by Chef Rebecca Polson and Chef Jason Hull
Recipe courtesy of Chef Rebecca Polson and Chef Jason Hull
USDA Baking Powder Biscuits
Presented by Chef Rebecca Polson and Chef Jason Hull
Adapted for use with Honoré Hourani flour