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,…
Pumpkin Dip
Adapted from CA Farm to School Network, Urban & Enviromental Policy Institute Occidental College This tasty, creamy dip will win over your little eaters. Use this recipe as an Autumn taste test! This is a CACFP autumn recipe for pumpkin. Cooking and prep level: Basic. Prep Time1 hr Cook Time1 hr Total Time2 hr Yield16 Serving…
Fresh Spinach and Grapefruit Salad
Adapted from CA Farm to School Network An easy to prepare salad with a quick homemade dressing is sure to entice your young eaters to try fresh spinach! This is a CACFP recipe for local spinach. Cooking and prep level: Basic. Prep Time10 min Cook Time10 min Total Time20 min Yield10 servings Serving Size1 cup…
Zucchini Muffins
Adapted from Chatlaine What a wonderful way to feature zucchini and local yogurt in a moist and delicious muffin. This is a food service and CACFP fall recipe for zucchini and local dairy. Cooking and prep level: Basic. Prep Time15 min Cook Time25 min Total Time40 min Yield75 Serving Size(1) 2.25 oz Energy172 cal HAACP Process2…
Asian-Influenced Wheat Berry Salad
Kimberly Killebrew Wheat berries are whole grains and are an excellent source of dietary fiber and protein. Plus, they leave you fill-up and satisfied! This is a family recipe for local grains, carrots, and cabbage. Prep Time10 min Cook Time25 min Total Time35 min Yield6 Serving Size1 cup Course Salad Diet Vegetarian Ingredients For the…
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…
Beet and Carrot Latkes
Adapted from: Today's Parent Trying to get your young eaters to try beets? Combine beets with sweeter carrots in a yummy latke and watch your kids eat them up! This is a CACFP recipe for Beets and Carrots. Cooking and prep level: Intermediate. Prep Time15 min Cook Time10 min Total Time25 min Yield(8) 5.5 oz Serving…
Cranberry Applesauce
Apated from Food Hero/ Oregon Harvest for Schools A fast and fun way to show your little eaters how apples and berries can make a yummy applesauce! This is a CACFP recipe for Apples and Berries. Cooking and prep level: Intermediate. Prep Time30 min Cook Time40 min Total Time1 hr 10 min Serving Size1/2 cup…
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…