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CACFP Recipe
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…
Cheesy Chicken and Spinach Quesadilla
Save Print Cheesy Chicken and Spinach Quesadilla Author: Adapted from the USDA Mixing Bowl. Recipe type: Main entree. HACCP Process 2, same day service. Cuisine: A crunchy, cheesy treat with USDA chicken and fresh, local spinach. Prep time: 30 mins Cook time: 20 mins Total time: 50 mins Serves: 25 This is a spring CACFP or food service…
Protected: Kenyan Smashed Veggies (Irio)
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Summer Squash Casserole
Beets and Sweets Adapted from The USDA Mixing Bowl Looking for ways to use local vegetables in the height of the season? This easy casserole is a great way to utilize summer squash. This is a summer CACFP / food service recipe for Summer Squash, local Dairy and fresh Herbs. Cooking and prep level: Intermediate….
Protected: Baked Batatas (sweet potatoes) and Apples
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Corn, Zucchini and Tomato Pie
CORN, ZUCCHINI AND TOMATO PIE Adapted from: The USDA Mixing Bowl Colorful and hearty, this savory pie is a great way to showcase summer vegetables. Serve it as a side dish or a meatless entree. This is a summer CACFP recipe for summer squash, fresh garden tomatoes and sweet corn. Cooking and prep level: Basic….
Simple Roasted Beets with Flavor Variations
SIMPLE ROASTED BEETS WITH FLAVOR VARIATIONS Adapted from http://allrecipes.com/ Getting your kids interested in trying these beauties can be as easy as roasting a variety of beets in a hot oven. This is a winter family and CACFP recipe for beets. Cooking and prep level: Basic. Prep Time20 min Cook Time50 min Total Time1 hr…