Save Print Cool Summer Broccoli Salad Author: Adapted from Make It Local, Recipes for Alaska’s Children Recipe type: Cold salad, HACCP Process 1 Cuisine: A crunchy and sweet recipe using summer broccoli! Prep time: 60 mins Total time: 1 hour Serves: 100 This is a summer school food service recipe for local Broccoli and dried berries.USDA Meal Components:…
Food Service Recipe
Orzo Pasta with Spring Peas
Save Print Orzo Pasta with Spring Peas Author: Adapted from the USDA Mixing Bowl Recipes Recipe type: Grain and vegetable side dish. HACCP Process 2, same day service. Cuisine: A great way to incorporate local grains and spring vegetables into a delicious side dish. Prep time: 30 mins Cook time: 60 mins Total time: 1 hour 30 mins…
Roasted Lemony Asparagus
Save Print Roasted Lemony Asparagus Author: Adapted from WA Farm to School FareStart Recipe Recipe type: Warm vegetable dish, HACCP Process 2 Cuisine: An easy way to showcase fresh asparagus! Prep time: 30 mins Cook time: 10 mins Total time: 40 mins Serves: 100 This is a school food service spring recipe for Herbs and Asparagus.USDA Meal Components:…
Cantaloupe Salsa
Save Print Cantaloupe Salsa Author: Lake County CA. Farm to School, Harvest of the Month Recipes Recipe type: fresh fruit condiment, HACCP Process 1 Cuisine: A wonderful way to use fresh melon! Prep time: 70 mins Total time: 1 hour 10 mins Serves: 100 This is a school food service summer recipe for Melon, Hot Peppers, and fresh…
Kohlrabi Chicken Salad with Roasted Plums
Save Print Kohlrabi Chicken Salad with Roasted Plums Author: Adapted from WA Farm to School, Chef John Fisher, Renton Technical College, WA Recipe type: Main Entree Salad, HACCP Process: 2 same day service Cuisine: This salad recipe uses USDA diced chicken roasted, combined with seasonal kohlrabi and roasted plums. Prep time: 90 mins Cook time: 20 mins Total…
Equinox Lasagna
Save Print Equinox Lasagna Author: Adapted from Make It Local, Recipes for Alaska’s Children Recipe type: Hot entree, HACCP Process 2 same day service Cuisine: An autumn version of a classic cold weather dish! Prep time: 75 mins Cook time: 90 mins Total time: 2 hours 45 mins Serves: 100 This is an autumn foodservice recipe for Kale,…
Crispy Sweet Brussels Sprouts
Save Print Crispy Sweet Brussels Sprouts Author: Adapted from Super Healthy Kids! Recipe type: Hot Vegetable Dish, HACCP Process 2 same day service Cuisine: Having trouble getting your customers to try Brussels sprouts? Try this sweet and carmelized rendition to win them over! Prep time: 40 mins Cook time: 30 mins Total time: 1 hour 10 mins Serves: 100…
Strawberry Yogurt Banana Split
Save Print Strawberry Yogurt Banana Split Author: Adapted from the USDA Mixing Bowl Recipe type: Breakfast entree, HACCP Process: 1 Cuisine: This is a creative way to serve breakfast using local yogurt – a yogurt banana split! Prep time: 60 mins Cook time: 15 mins Total time: 1 hour 15 mins Serves: 100 This is a food service…
Chicken Slider with Honey Mustard Aioli
Save Print Chicken Slider with Honey Mustard Aioli Author: USDA Mixing Bowl for CACFP Recipe type: Main Entree, HACCP Process 2 Same Day Service Cuisine: An easy way to up the flavor of a chicken sandwich! Prep time: 40 mins Cook time: 25 mins Total time: 1 hour 5 mins Serves: 25 This is a CACFP or food…
Pasta Primavera
Save Print Pasta Primavera Author: Adapted from Make it Local, Recipes for Alaska’s Children Recipe type: Vegetable and grain entree, HACCP Process 2 Cuisine: Creamy pasta with fresh, local veggies and a hint of Parmesan cheese! Prep time: 90 mins Cook time: 35 mins Total time: 2 hours 5 mins Serves: 75 This is a school food service…