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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…
Protected: Cheesy Chicken and Spinach Quesadilla
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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…