SUMMER CUCUMBER, ONION & TOMATO SALAD Adapted from Eatingwell.com A bright summer salad with vegetables fresh from the field, this salad is sure to please! This is a summer school food service recipe for Cucumbers, Tomatoes, fresh Herbs, and local Honey. Cooking and prep level: Basic. Prep Time1 hr Total Time1 hr Yield100 Serving Size1/2…
Food Service Recipe
Roasted Parmesan Lemon Zucchini
Roasted Parmesan and Lemon Zucchini Adapted from Epicurious.com What a wonderful way to get your students to gobble up one of summers most prolific veggies! This is a food service and CACFP fall / summer recipe for summer squash. Cooking and prep level: Basic. Prep Time40 min Cook Time25 min Total Time1 hr 5…
Spinach and Chicken Quesadillas
SPINACH AND CHICKEN QUESADILLAS Adapted from Project Bread, Chef Nick Speros This fantastic recipe incorporates USDA commodity ingredients with fresh spinach and a student favorite, cheese! This is a spring and summer school food service recipe for spinach. Cooking and prep level: Complex. Prep Time1 hr Cook Time30 min Total Time1 hr 30 min Yield100…
Fresh Italian Spring Salad
FRESH ITALIAN SPRING SALAD This salad combines a homemade vinaigrette with fresh veggies and olives for an Italian inspired side salad. This is a spring and summer school food service recipe for Lettuce, Bell Peppers, and Cucumbers. Cooking and prep level: Basic. Adapted from Team Nutrition Delaware, Improving Nutrition & Physical Activity in Delaware Child…
Apple Crisp
Adapted from Gibraltar School District, Carla Marr, Homegrown F2S Recipes, WI Dept of Public Instruction A quick and easy breakfast or lunch dish, warm and inviting! This is an autumn school food service recipe for apples. Cooking and prep level: Basic. Prep Time1 hr Cook Time40 min Total Time1 hr 40 min Yield100 Serving Size2/3…
Beets and Sweets
When root vegetables are roasted, their natural sweetness becomes the prominent flavor. This is an autumn and winter school food service recipe for beets and sweet potatoes. Cooking and prep level: Intermediate. Adapted from WSDA (Washington State Dept of Agriculture) Washington Grown Food Kit. Prep Time1 hr Cook Time40 min Total Time1 hr 40 min…
Chicken Salad with Apples, Cranberries & Walnuts
A quick cold chicken salad utilizing USDA chicken, seasonal apples and regional cranberries! This is an autumn school food service recipe for apples and cranberries. Cooking and Prep Level: Basic. Adapted from thespruce.com Prep Time1 hr 30 min Total Time1 hr 30 min Yield100 Serving Size2/3 cup Energy164 cal HAACP Process1 USDA Meal Components 1½…
Carrot Fries with Variations
Adapted from Project Bread Chefs in Schools, Salem Public Schools, Milton Public Schools and MA Farm to School. Roasted carrots are sweeter than raw, and very versatile when you change up the seasonings! This is a winter school food service recipe for carrots. Cooking and prep level: Basic. Prep Time40 min Cook Time20 min Total…
Irish Colcannon
IRISH COLCANNON An Irish dish, Colcannon is from the Gaelic cal ceannann’ which means white-headed cabbage. This is an autumn school food service recipe for Cabbage and Potatoes. Cooking and prep level: Complex. Adapted from FareStart, WSDA Washington Grown Food Kit Prep Time1 hr 30 min Cook Time1 hr 30 min Total Time3 hr Yield100…
Zesty Ranch Potato Salad
With the addition of an easy homemade spice blend this recipe shines a spotlight on a student favorite; Ranch. This is an autumn school food service recipe for Potatoes and for Spice It Up seasonings. Cooking and prep level: Intermediate. Adapted from USDA Mixing Bowl Recipes Prep Time1 hr 30 min Cook Time35 min Total…