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…
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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Protected: Pumpkin Squares
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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…
Protected: Pan Indian Chicken Biryani
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