Adapted from: Cindy Kacmarcik, Greendale WI School District A cheesy and delicious way to utilize zucchini in an “all-in-one” main dish! This is a school food service recipe for summer squash, dairy, chicken, and herbs. If substituting local raw chicken or cooked local, pulled cooked chicken pieces refer to the USDA Buying Guide for equivalents….
Protected: Chicken Slider with Honey Mustard Aioli
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Sweet and Sloppy Joe
SWEET AND SLOPPY JOE Adapted from: beeffoodservice.com A standard Joe recipe with a sweet twist- Bell peppers and raisins give this old standard a tasty upgrade. This is a fall and winter school food service recipe for Beef and Bell Peppers. Cooking and prep level: Intermediate. Prep Time25 min Cook Time40 min Total Time1 hr…
Protected: Polish Golabki Soup (Stuffed Cabbage Soup)
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Peaches: Registered sites page.
The peach (Prunus persica) is a deciduous tree indigenous to the Northwest region of China between the northern slopes of Kunlun Shan mountains and the Tarim Basin where the peach was not only first cultivated but also domesticated. The peach plant bears an edible succulent fruit known as the peach or a nectarine. Peaches and…
Protected: Roasted Asparagus -CACFP
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Protected: Roasted Asparagus- family recipe
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Protected: Watermelon Salsa- family recipe
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Veggie Breakfast Egg Muffins -food service
VEGGIE BREAKFAST EGG MUFFINS Adapted from A Cedar Spoon A veggie rich BREAKFAST, EGG MUFFINS ARE A KID-FRIENDLY and EASY TO MAKE for Grab and Go or breakfast in the classroom programs. THIS IS A SPRING food service RECIPE FOR SPINACH AND FRESH ONIONS. Prep Time10 min Cook Time25 min Total Time35 min Yield50 Serving…
Waldorf salad- food service
Waldorf Cole Slaw CRISP AND TART, THIS SALAD COMBINES GREEN APPLES WITH FRESH CABBAGE IN A DELIGHTFUL SALAD. THIS IS AN AUTUMN FAMILY RECIPE FOR CABBAGE. Adapted from Epicurious.com Prep Time30 min Total Time30 min Yield10 Serving Size(1) 2.25 oz Energy312 cal HAACP Process2 Related Curriculum? [Enter here] Cuisine American Course Breakfast USDA Meal Components…