You can include fresh herbs on the salad bar, as an ingredient in hot and cold recipes, incorporated in toppings for entrees and sandwiches, or as a taste test item. Included on this website are featured curriculum connections for herbs, along with recipes for food service and early childcare. Are you a registered site?…
Harvest of the Month in Action: Mooseheart Child City and School
In Kane County, Harvest of the Month (HOTM) program participant Mooseheart Child & City School has embraced farm to school and has connected IL Harvest of the Month to their school gardens! By incorporating tasting recipes and activities associated with featured HOTM foods to garden harvests and activities, Mooseheart has successfully created a fully integrated program….
Buttered Radish and Ricotta Toast
Save Print Buttered Radish and Ricotta Toast Author: Naturally Yella Recipe type: Entree, HACCP Process 1 Cuisine: A wonderful way to include fresh, local radishes in a summer sandwich. Prep time: 15 mins Total time: 15 mins Serves: 4 This is a CACFP summer recipe for Radishes.USDA Components: Portion size for 3-5 year-olds.Each serving provides ½ slice bread,…
Radish Pink Dip
Radish Pink Dip Adapted from Biting the Hand That Feeds This is the perfect way to interest young children in radishes! This is a family and CACFP spring and autumn recipe for local radish and dairy. Cooking and prep level: Basic. Prep Time15 min Cook Time25 min Total Time40 min Yield4 Serving Size(1) 2.oz Related…
Plum Perfect! Oven French Toast
Adapted from Iowa CACFP Healthier Menu, Iowa GoldStar What a perfect way to feature seasonal plums! Your kids will enjoy this creamy, sweet french toast! This is a CACFP summer recipe for local Plums. Cooking and prep level: Basic, with prep work 1 day before service. Prep Time1 hr Cook Time1 hr Total Time2 hr…
Broccoli and Cheese Muffins
Adapted from MomJunction What better way to add summer broccoli to the menu than a cheesy, warm muffin? This is a summer family recipe for broccoli. Cooking and prep level: Basic. Prep Time15 min Cook Time20 min Total Time35 min Serving Size12 Cuisine American USDA Meal Components baking Diet Vegetarian Ingredients 1 cup Broccoli, chopped…
Mac and Cheese with Broccoli
Save Print Mac and Cheese with Broccoli Author: Adapted from Make It Local, Recipes for Alaska’s Children Recipe type: Warm entree, HACCP Process 2 Cuisine: A great way to incorporate local broccoli into a food young children love, mac and cheese! Prep time: 15 mins Cook time: 60 mins Total time: 1 hour 15 mins Serves: 25 This…
Plums
You can include plums on the salad bar, on a breakfast bar, as a snack, in a field trip lunch, incorporated into a side dish or a bakery item, or as a taste test item. Included on this website are featured curriculum connections for plums, along with recipes for food service departments and early childhood….
Cool Summer Broccoli Salad
A crunchy and sweet recipe using summer broccoli! This is a summer school food service recipe for local Broccoli and dried berries. Cooking and prep level: Basic. Adapted from Make It Local, Recipes for Alaska’s Children Prep Time1 hr Yield100 Serving Size1/2 cup Energy220 cal HAACP Process1 USDA Meal Components ¼ cup red/orange vegetable ½…
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