Adapted from: Laura Fuentes What a great way to entice young eaters to try fresh green beans! This is a CACFP recipe for Green Beans. Cooking and prep level: Basic. Prep Time15 min Cook Time15 min Total Time30 min Yield11 Serving Size1/3 cup Energy25 cal HAACP Process2 Cuisine American USDA Meal Components 1/4 cup vegetable…
Summer
Sunomomo- Japanese Sweet Asian Cucumber Salad
adapted from Food Experience, CA Farm to School While teaching about other cultures you can also share marinating and preserving food techniques which were part of growing food and then preserving it for the household. This is a CACFP recipe for cucumbers. Cooking and prep level: Basic. Prep Time20 min Cook Time10 min Total Time30…
Cheese and Pepper Pizza Melt
adapted from Food Experience, CA Farm to School A fast and easy way to serve bell peppers and fresh herbs to young eaters! This is a CACFP recipe for Bell Peppers and fresh Herbs. Cooking and prep level: Basic. Prep Time20 min Cook Time10 min Total Time30 min Serving Size1 piece Energy87 cal HAACP Process2…
Hot Peppers
You can include hot peppers in the salad bar, as a part of another dish, as a stand-alone side dish, or as a taste test item. Included on this website are featured curriculum connections for hot peppers, along with recipes for food service. Are you a registered site? Click here to get to your password…
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Herbs
You can include fresh herbs on the salad bar, as an ingredient in hot and cold recipes, incorporated in toppings for entrees and sandwiches, or as a taste test item. Included on this website are featured curriculum connections for herbs, along with recipes for food service and early childcare. Are you a registered site?…
Buttered Radish and Ricotta Toast
Save Print Buttered Radish and Ricotta Toast Author: Naturally Yella Recipe type: Entree, HACCP Process 1 Cuisine: A wonderful way to include fresh, local radishes in a summer sandwich. Prep time: 15 mins Total time: 15 mins Serves: 4 This is a CACFP summer recipe for Radishes.USDA Components: Portion size for 3-5 year-olds.Each serving provides ½ slice bread,…
Radish Pink Dip
Radish Pink Dip Adapted from Biting the Hand That Feeds This is the perfect way to interest young children in radishes! This is a family and CACFP spring and autumn recipe for local radish and dairy. Cooking and prep level: Basic. Prep Time15 min Cook Time25 min Total Time40 min Yield4 Serving Size(1) 2.oz Related…
Plum Perfect! Oven French Toast
Adapted from Iowa CACFP Healthier Menu, Iowa GoldStar What a perfect way to feature seasonal plums! Your kids will enjoy this creamy, sweet french toast! This is a CACFP summer recipe for local Plums. Cooking and prep level: Basic, with prep work 1 day before service. Prep Time1 hr Cook Time1 hr Total Time2 hr…