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Blueberries
You can include blueberries in a salad bar, as a part of a plated salad, as an ingredient in a hot or cold side dish, incorporated into a bakery item, in a cold beverage such as a smoothie, or as a taste test item. Included on this website are featured curriculum connections for blueberries,…
Protected: Hard Squash: Registered Sites Page
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Protected: Hard Squash
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Green Beans
You can include green beans raw or blanched and cold on the salad bar, as part of a plated salad, as a stand-alone cold or hot side dish, as an ingredient in casseroles, soups, stews and roasted vegetable dishes, or as a taste test item. Included in this website are featured curriculum connections for…
Chicken Caesar Salad
CHICKEN CAESAR SALAD Idaho CACFP Menu Toolkit A crunchy delight, this salad uses local lettuce in the height of the season. This is a CACFP recipe for lettuce. Prep Time30 min Cook Time20 min Total Time50 min Yield25 Serving Size1 cup lettuce mixture, 2 ounces diced chicken HAACP Process2 Course Appetizer Main Course Salad USDA…
Protected: Pumpkin Squares
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Veggie Quesadilla
VEGGIE QUESADILLA Adapted from What's Cooking, the USDA Mixing Bowl The addition of an oven “grilling” step gives these yummy quesadillas a crunchy texture balanced by the cheesy goodness inside. This is a school food service spring and summer recipe for bell peppers and spinach. Prep Time40 min Cook Time15 min Total Time55 min Yield100…
Protected: Pan Indian Chicken Biryani
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Three Sisters Vegetable Soup
Save Print The Three Sisters Vegetable Soup Author: Adapted from USDA Mixing Bowl and the Oneida Indian Nation’s Three Sisters Cookbook Recipe type: Warm main entree. HACCP Process 2, same day service Cuisine: This soup is representative of a traditional Native American stew consisting of squash, corn, and beans. These crops are known as the Three Sisters because…