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,…
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Hard Squash
You can include hard squash cooked and cold on the salad bar, as a part of an entree such as lasagna or tossed in pasta, as an inviting soup in winter, incorporated into a dip or sauce, as a stand-alone side dish, or as a taste test item. Included in the section for registered…
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…
Pumpkin Squares
Pumpkin Squares Author: Make It Local, Recipes for Alaska's Children Serving local pumpkin in the height of the fall season can be educational and fun for young learners! This is an autumn school and CACFP recipe for Pumpkin and local grains. Cooking and Prep Level: Basic. Prep Time15 min Cook Time20 min Total Time35 min…
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…
Pan Indian Chicken Biryani
Save Print Pan-Indian Chicken Biryani with Potatoes Author: Adapted from Cambridge Public Schools Recipe type: Hot entree. HACCP Process 2, same day service Cuisine: Biryani (pronounced [berr-ee-ani) spicy rice is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. Creating your own Biryani spice blend reduces sodium and increases…
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…
Polish Golabki Soup (Stuffed Cabbage Soup)
POLISH GOLABKI SOUP (STUFFED CABBAGE SOUP) Golabki, pronounced (gowompki), a Polish mainstay is also known as Stuffed Cabbage Roll. Converting this dish into a soup creates a hearty, warm main dish for cold winter days! This is a school recipe for Cabbage and local grains. Cooking and prep level: Intermediate Adapted from the Chicopee Public…