Adapted from the USDA Mixing Bowl This is a creative way to serve breakfast using local yogurt – a yogurt banana split! This is a food service winter recipe for dairy. Cooking and prep level: Basic. Prep Time1 hr Cook Time15 min Total Time1 hr 15 min Yield100 Serving Size1 split Energy330 cal HAACP Process1…
Food Service Recipe
Chicken Slider with Honey Mustard Aioli
USDA Mixing Bowl for CACFP An easy way to up the flavor of a chicken sandwich! This is a CACFP or food service winter recipe for honey or a summer recipe for local tomatoes. Cooking and prep level: Basic. Prep Time40 min Cook Time25 min Total Time1 hr 5 min Yield25 Serving Size1 sandwhich Energy172…
Pasta Primavera
Save Print Pasta Primavera Author: Adapted from Make it Local, Recipes for Alaska’s Children Recipe type: Vegetable and grain entree, HACCP Process 2 Cuisine: Creamy pasta with fresh, local veggies and a hint of Parmesan cheese! Prep time: 90 mins Cook time: 35 mins Total time: 2 hours 5 mins Serves: 75 This is a school food service…
Berry Rhubarb Crisp
BERRY RHUBARB CRISP Adapted from Make it Local, Recipes for Alaska's Children Yummy spring fruit crisp chocked full of flavor! This is a school food service spring recipe for rhubarb, berries, and local grains. Cooking and prep level: Intermediate Prep Time40 min Cook Time50 min Total Time1 hr 30 min Yield75 Serving Size1 cup/154 g…
Butternutty Mac and Cheeese
Adapted from Chef Monique Hooker This is an autumn school food service recipe for hard squash. Cooking and prep level: Intermediate Prep Time2 hr Cook Time1 hr 30 min Total Time3 hr 30 min Yield48 Serving Size#8 scoop or 3×3 piece Energy294 cal HAACP ProcessSame Day Service Cuisine American Course Main Course USDA Meal Components…
Autumn Squash Muffins
Save Print Autumn Squash Muffins Author: Adapted from Homegrown Farm to School Recipes, Katie Delaney, UW, Madison Recipe type: grain/vegetable baked item, HACCP Process 2 cook and serve same day Cuisine: A new take on muffins- seasonal pumpkin or butternut squash makes it a perfect match for autumn! Prep time: 90 mins Cook time: 70 mins Total time: …
Squish Squash Lasagna
SQUISH SQUASH LASAGNA Adapted from USDA Mixing Bowl Recipes for Schools and Liberty Elementary School Powell, Ohio Combine an old favorite with a new twist; butternut squash! This is a school food service autumn recipe for Hard Squash. Prep Time2 hr Cook Time3 hr Total Time5 hr Yield100 Serving Size1 piece Energy175 cal HACCP Process2…
Pumpkin Squares
Pumpkin Squares Author: Make It Local, Recipes for Alaska's Children Serving local pumpkin in the height of the fall season can be educational and fun for young learners! This is an autumn school and CACFP recipe for Pumpkin and local grains. Cooking and Prep Level: Basic. Prep Time15 min Cook Time20 min Total Time35 min…
Veggie Quesadilla
VEGGIE QUESADILLA Adapted from What's Cooking, the USDA Mixing Bowl The addition of an oven “grilling” step gives these yummy quesadillas a crunchy texture balanced by the cheesy goodness inside. This is a school food service spring and summer recipe for bell peppers and spinach. Prep Time40 min Cook Time15 min Total Time55 min Yield100…
Pan Indian Chicken Biryani
Save Print Pan-Indian Chicken Biryani with Potatoes Author: Adapted from Cambridge Public Schools Recipe type: Hot entree. HACCP Process 2, same day service Cuisine: Biryani (pronounced [berr-ee-ani) spicy rice is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. Creating your own Biryani spice blend reduces sodium and increases…