Laura brings flavor and flexibility to recipes and cycle menus projects. Her favorite projects include recipe verification for quantity yield and student acceptance. She provides consulting services to a variety of food producers, commodity boards, and manufacturers. She was a key member of an Institute of Child Nutrition working group tasked with creating cycle menus to meet the new Child and Adult Care Food Program guidance. To work with Laura on recipes and cycle menus or to get a home version recipe,
American Pulse Association Project (Pollock Communications)
Laura created several recipes showcasing the versatility and great taste of pulses – such as pinto beans, chickpeas (garbanzo beans) and lentils.
Seafood Nutrition Partnership (Pollock Communications)
In addition to verifying recipe yield and taste tests with students, Laura provided food styling skills for onsite photography for these fantastic recipes featuring fish.
US Cranberry Board, USA Rice, The Mushroom Council , USA Pears and California Walnuts (Pollock Communications)
The Cranberry Marketing Committee frequently sponsors recipe contests for school meals. Working with Pollock Communications, Laura has provided recipe standardization, yield and student taste tests, nutrition analysis, meal component contributions and critical control food safety steps for preparation instructions. Some contests were partnerships with USA Rice, The Mushroom Council and USA Pears. Laura provided technical review and expertise to California Walnuts school recipes. Recipes have been featured in school nutrition industry publications, such as School Nutrition. Here is a sample of Laura’s favorite recipes.
Laura created flavorful, vegetable packed meals for schools featuring Simplot Foods.
Laura and colleague Hope Hale, MS, RD, SNS worked collaboratively on the following cycle menu projects:
- Schwan’s Food Service
5 week menus breakfast and lunch for grades K-5, 6-8 and 9-12 Healthier US School Challenge compliant
5 week menus breakfast and lunch for grades K-5, 6-8 and 9-12 Food-based Menus for HHFKA updated guidance
- Michael Foods
3 week menus for grades K-12 Breakfast