The ideas, photos and recipes coming to us from our partnership with School Meals That Rock are an amazing source of inspiration. Sometimes the simplest tip or smallest tweak can make the difference between a pasta item that sells, and one that well…sits. Here’s one of our recent favorites.

It’s from Erin Primer at San Luis Coastal Unified School District in San Luis Obispo, CA. One of her team members served the same side salads that often got passed over by students in a new vessel, a simple parfait cup. Then she turned it upside down!

The result – “Upside Down Confetti Salads” with pasta, local tri-color peppers, carrots, corn and cabbage that flew off the line. Now that’s changing perspective!