CSFP Sharing Gallery: Recipe Criteria
CSFP Recipe Criteria
- Recipes are appropriate for participants who receive Food Distribution Division household foods and are based on the 2015 U.S. Dietary Guidelines for Americans and MyPlate.
- Recipes are lower in calories, saturated fat, sodium, and added sugars.
- Recipe must include number of servings per recipe. Recipes that yield one or two servings are welcome.
- Recipes appear to be accurate and/or tested.
- Based on nutrition and food judgement, recipes appear appetizing.
- Recipes use the form of foods offered to participants such as canned or dry beans.
- Recipes that use more than one of the foods offered to CSFP participants are welcome. See the Foods Available List for CSFP using the following link: https://www.fns.usda.gov/sites/default/files/csfp/csfp-foods-available.pdf.
- Recipes use low cost, readily available ingredients.
- Recipes use low cost, widely available spices and herbs, if spices or herbs are included.
- Recipes use precise and simple measurements.
- Recipe instructions follow the order of ingredients.
- Recipes can be prepared relatively quickly. The recipe does not need to include estimated preparation time.
- Recipes are easy to read with clear and few instructions.
- Recipes use no more than 10 ingredients.
- Only basic equipment is needed to prepare the recipe.
- Recipes follow appropriate food safety practices and/or include cooking temperature recommendations. Every recipe that uses meat/poultry/fish/eggs or other proteins must include the safe minimum internal temperature in the directions, such as “Frozen chicken should be cooked to an internal temperature of 165 degrees F as measured by a food thermometer before removing thermometer from the source of heat.”
- Nutrition analysis is not required.
- Source for the recipe should be included.