17390

(HACCP Process #2)

Meal Equivalencies: 2.75 oz. eq. meat/meat alternate, 1/4 cup dark green vegetable, 1/4 cup other vegetable, 1/4 cup red/orange vegetable, 1/4 cup starchy vegetable

Protein-Packed Veggie Salad

Protein-Packed Veggie Salad

(HACCP Process #2)

Meal Equivalencies: 2.75 oz. eq. meat/meat alternate, 1/4 cup dark green vegetable, 1/4 cup other vegetable, 1/4 cup red/orange vegetable, 1/4 cup starchy vegetable

Yield:20 servings (1 salad, 8.7 oz., 247 g, 1 oz. dressing)

tips

18018

Yield: 12 servings

Poached Eggs with Artichokes Barigoule

Poached Eggs with Artichokes Barigoule

Yield: 12 servings

Yield:

tips

18093

This recipe has been provided to AEB as is by the Mushroom Council.

Recipe Courtesy of What’s Gaby Cooking and the Mushroom Council

Yield: 4 servings

Pan Roasted Mushrooms with Scrambled Eggs

Pan Roasted Mushrooms with Scrambled Eggs

This recipe has been provided to AEB as is by the Mushroom Council.

Recipe Courtesy of What’s Gaby Cooking and the Mushroom Council

Yield: 4 servings

Yield:

tips

18089

This recipe has been provided to AEB as is by the Mushroom Council.

Recipe courtesy of the Mushroom Council and Chef Debbie Sharpe, Feast Restaurant + Bar, Chicago

Yield: 24 servings

Mushroom Chilaquiles

Mushroom Chilaquiles

This recipe has been provided to AEB as is by the Mushroom Council.

Recipe courtesy of the Mushroom Council and Chef Debbie Sharpe, Feast Restaurant + Bar, Chicago

Yield: 24 servings

Yield:

tips

17455

(HACCP Process #2)

Huevos Rancheros Brunch-for-Lunch

Huevos Rancheros Brunch-for-Lunch

(HACCP Process #2)

Yield:100 servings (1 piece, 8.2 oz. 231 g)

tips

17437

(HACCP Process #2)

(Same Day Service — HACCP Process #2)

Homemade French Toast

Homemade French Toast

(HACCP Process #2)

(Same Day Service — HACCP Process #2)

Yield:100 servings (1 piece, 3.3 oz., 95 g)

tips