Adapted from Chilton Public Schools, WI What a great way to serve a Grab and Go breakfast! Combining local yogurt, USDA frozen fruits, fresh seasonal berries, or dried Wisconsin cranberries, and sweet, local honey to create a fantastic healthy start to the school day. This is a food service and CACFP recipe for local dairy,…
Protected: Pumpkin Dip
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Protected: Fresh Spinach and Grapefruit Salad
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Protected: Zucchini Muffins
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Protected: Asian-Influenced Wheat Berry Salad
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Parmesan Green Beans
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…
Protected: Beet and Carrot Latkes
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Protected: Cranberry Applesauce
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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…