A sweet and spicy combination of flavors; the perfect accent for tacos, burritos, and more! This is a school food service recipe for hot peppers and fresh herbs. Cooking and prep level: Basic. Adapted from Dole Foodservice Recipes Prep Time45 min Total Time45 min Yield50 Serving Size3/4 cup Energy112 cal HAACP Process1 USDA Meal Components…
Food Service Recipe
Asian-Influenced Sun Butter Broccoli Noodle Salad
This recipe is a wonderful way to serve a cold Asian noodle salad using Sunbutter in place of peanut butter. Jalapeno peppers add a touch of spice and give this salad a tasty kick! This is a school recipe for Broccoli and Hot Peppers. Cooking and Prep Level: Basic Adapted from Meatless Monday Goes…
Wheat Berry and Apple Salad
Wheat Berry and Apple Salad Adapted from Massachusetts Farm to School This is a great way to introduce local grains into the school menu, using a sweet-tart autumn flavor combo! Cooking and Prep Level: Basic. This is a school foodservice recipe for apples, cranberries, and local grains. Prep Time1 hr Cook Time1 hr Total Time2…
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…
Orzo Pasta with Spring Peas
Save Print Orzo Pasta with Spring Peas Author: Adapted from the USDA Mixing Bowl Recipes Recipe type: Grain and vegetable side dish. HACCP Process 2, same day service. Cuisine: A great way to incorporate local grains and spring vegetables into a delicious side dish. Prep time: 30 mins Cook time: 60 mins Total time: 1 hour 30 mins…
Roasted Lemony Asparagus
Adapted from WA Farm to School FareStart Recipe An easy way to showcase fresh asparagus! This is a school food service spring recipe for Herbs and Asparagus. Prep Time30 min Cook Time10 min Total Time40 min Yield100 Serving Size3.45 oz (6 spears) Energy39 cal HAACP Process2 USDA Meal Components ¼ cup cooked Other vegetable…
Cantaloupe Salsa
A wonderful way to use fresh melon! This is a school food service summer recipe for Melon, Hot Peppers, and fresh Herbs. Cooking and Prep level: Basic Lake County CA. Farm to School, Harvest of the Month Recipes Prep Time1 hr 10 min Total Time1 hr 10 min Yield100 Serving Size1/2 cup (127 g) Energy33…
Kohlrabi Chicken Salad with Roasted Plums
This salad recipe uses USDA diced chicken roasted, combined with seasonal kohlrabi and roasted plums. This is a summer food service recipe for Plums, Lettuce, Honey, and Kohlrabi. Adapted from WA Farm to School, Chef John Fisher, Renton Technical College, WA Prep Time1 hr 30 min Cook Time20 min Total Time1 hr 50 min Yield100…
Equinox Lasagna
Save Print Equinox Lasagna Author: Adapted from Make It Local, Recipes for Alaska’s Children Recipe type: Hot entree, HACCP Process 2 same day service Cuisine: An autumn version of a classic cold weather dish! Prep time: 75 mins Cook time: 90 mins Total time: 2 hours 45 mins Serves: 100 This is an autumn foodservice recipe for Kale,…
Crispy Sweet Brussels Sprouts
Adapted from Super Healthy Kids! Having trouble getting your customers to try Brussels sprouts? Try this sweet and caramelized rendition to win them over! This is a food service autumn recipe for Brussels sprouts. Cooking and prep level: Basic. Prep Time40 min Cook Time30 min Total Time1 hr 10 min Yield100 Serving Size1/2 cup Energy76…