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…
Food Service Recipe
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…
Protected: Equinox Lasagna
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Protected: Crispy Sweet Brussels Sprouts
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Strawberry Yogurt Banana Split
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…
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…
Protected: Butternutty Mac and Cheeese
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Protected: Autumn Squash Muffins
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Protected: Squish Squash Lasagna
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