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…
Food Service Recipe
Polish Golabki Soup (Stuffed Cabbage Soup)
POLISH GOLABKI SOUP (STUFFED CABBAGE SOUP) Golabki, pronounced (gowompki), a Polish mainstay is also known as Stuffed Cabbage Roll. Converting this dish into a soup creates a hearty, warm main dish for cold winter days! This is a school recipe for Cabbage and local grains. Cooking and prep level: Intermediate Adapted from the Chicopee Public…
Cheesy Chicken and Spinach Quesadilla
Save Print Cheesy Chicken and Spinach Quesadilla Author: Adapted from the USDA Mixing Bowl. Recipe type: Main entree. HACCP Process 2, same day service. Cuisine: A crunchy, cheesy treat with USDA chicken and fresh, local spinach. Prep time: 30 mins Cook time: 20 mins Total time: 50 mins Serves: 25 This is a spring CACFP or food service…
Kenyan Smashed Veggies (Irio)
Save Print Kenyan Smashed Veggies (Irio) Author: Adapted from the USDA Mixing Bowl. Recipe type: Warm vegetable side dish. HACCP Process 2, same day service. Cuisine: Irio, a simple dish of mashed potatoes, corn, and green vegetables is a traditional Kenyan dish. This delicious version of the recipe uses local potatoes, chard, and corn to create a yummy…
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….
Baked Batatas (sweet potatoes) and Apples
BAKED BATATAS (SWEET POTATOES) AND APPLES This combination of apples and batatas creates a sweet-savory dish that both kids and adults enjoy. This is an autumn apple and sweet potato recipe for CACFP / food service. Cooking and prep level: Intermediate Adapted from: USDA Mixing Bowl Prep Time15 min Cook Time1 hr Total Time1 hr…
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….
Crunchy Apple Salad
Crunchy, sweet and tart, this salad will brighten any menu or salad bar! This is an autumn apple and cabbage, or a winter honey, school food service recipe. Cooking and prep level: Basic Adapted from Washington State Schools Scratch Cooking Book – La Conner School District Prep Time50 min Total Time50 min Yield100 HAACP Process1…
Apple Muffin Squares
Adapted from: the WSDA (Washington State Farm to School) Easy to make apple muffin squares will be a good fit on breakfast or lunch menus! This is an autumn apple and winter grain school food service recipe. Cooking and prep level: Intermediate Prep Time40 min Cook Time20 min Total Time1 hr Yield100 Serving Size1 slice…
Roasted Balsamic Beets
Tangy and sweet; caramelized beets are a wonderful way to expose your students to this earthy vegetable! This is a winter school food service recipe for beets. Cooking and prep level: Basic. Adapted from Epicurious.com Prep Time26 hr Cook Time1 hr Total Time27 hr Yield50 Serving Size2.5 oz Energy70 cal HAACP Process2 USDA Meal Components…