• Skip to main content
  • Skip to footer

Illinois Harvest of the Month

  • Home
  • Registered Sites
    • Schools
    • Gardens
    • Early Care and Education (ECE)
    • Residential Programs
    • Non-Participants: Program Sneak Peek
  • Farmers
  • Distributors
  • Recipes
  • Logos
  • Partners
  • Update Us
  • Contact

Spring

Roasted Asparagus -CACFP

May 18, 2020

Roasted Asparagus Adapted from Food Hero A wonderful way to get your kids to eat springtime asparagus! THIS IS A Spring and SUMMER FAMILY and CACFP RECIPE FOR Asparagus. Prep Time5 min Cook Time20 min Total Time25 min Yield12 Serving Size1/2 cup Energy36 cal HAACP Process#2 Same Day Process Cuisine American USDA Meal Components 1/2…

Read More

Filed Under: CACFP Recipe, Family Recipe, Spring, Summer

Roasted Asparagus- family recipe

May 2, 2020

Roasted Asparagus Adapted from Food Hero A wonderful way to get your kids to eat springtime asparagus! THIS IS A Spring and SUMMER FAMILY RECIPE FOR Asaragus. Prep Time5 min Cook Time20 min Total Time25 min Yield12 Serving Size1/2 cup Energy36 cal Cuisine American Diet Vegetarian Ingredients 5lbs Asparagus Spears, Fresh 1 T + 11⁄2…

Read More

Filed Under: Family Recipe, Spring, Summer

Veggie Breakfast Egg Muffins -food service

April 16, 2020

VEGGIE BREAKFAST EGG MUFFINS Adapted from A Cedar Spoon A veggie rich BREAKFAST, EGG MUFFINS ARE A KID-FRIENDLY and EASY TO MAKE for Grab and Go or breakfast in the classroom programs. THIS IS A SPRING food service RECIPE FOR SPINACH AND FRESH ONIONS. Prep Time10 min Cook Time25 min Total Time35 min Yield50 Serving…

Read More

Filed Under: Food Service Recipe, Spring

Radish Salsa

February 7, 2019

  Radish Salsa   Adapted from Naturally Ella Slightly spicy and bright, this salsa will change your students mind about the lowly radish! This is a food service spring and fall recipe for radish, fresh herbs and hot peppers. Cooking and prep level: Basic. Prep Time25 min Cook Time25 min Total Time50 min Yield50 Serving…

Read More

Filed Under: Autumn, Food Service Recipe, Spring

Rhubarb Baked Beans

January 23, 2019

Rhubarb Baked Beans Adapted from Midwest Living Rhubarb is so versatile! This local gem is wonderful in baked goods and adds a wonderful depth of flavor to side dishes and entrees. This is a family and CACFP spring recipe for local, fresh rhubarb. Cooking and prep level: Basic. Prep Time15 min Cook Time45 min Total…

Read More

Filed Under: CACFP Recipe, Family Recipe, Spring

Easy Rhubarb Jam

January 23, 2019

Easy Rhubarb Jam Adapted from Recipe Fiction THis is an easy way to make homemade jam with the kiddos- with an added bonus. You can freeze it,  keeping it for up to 6 months  or refrigerate it for 1 month. This is a family and CACFP spring recipe for local, fresh rhubarb. Cooking and prep…

Read More

Filed Under: CACFP Recipe, Family Recipe, Spring

Radish, Carrot and Edamame Stir Fry

January 22, 2019

  Radish, Carrot and Edamame Stir Fry   Adapted from Fine Cooking Try serving radishes as an ingredient in a stir fry to allow your little eaters to experience a different taste profile. This is a family and CACFP spring and fall recipe for radish and carrots. Cooking and prep level: Basic. Prep Time20 min…

Read More

Filed Under: Autumn, CACFP Recipe, Family Recipe, Spring

Spanakopita Grilled Cheese

December 3, 2018

Adapted from The Lunchbox photo credit: The Lunchbox What a great way to upgrade grilled cheese!  This is a school food service recipe for Dairy and Spinach. Cooking and Prep level: Basic. Prep Time55 min Cook Time45 min Total Time1 hr 40 min Yield100 Serving Size1 Energy481 cal HAACP ProcessSame Day Cuisine Greek-American Course Main…

Read More

Filed Under: Autumn, Food Service Recipe, Spring, Winter

Fresh Spinach and Grapefruit Salad

October 8, 2018

CA Farm to School Network An easy to prepare salad with a quick homemade dressing is sure to entice your young eaters to try fresh spinach! This is a CACFP recipe for local spinach. Cooking and prep level: Basic. Prep Time10 min Cook Time10 min Total Time20 min Yield10 servings Serving Size1 cup Energy70 cal…

Read More

Filed Under: Autumn, CACFP Recipe, Spring

Herbs

July 18, 2018

  You can include fresh herbs on the salad bar, as an ingredient in hot and cold recipes, incorporated in toppings for entrees and sandwiches, or as a taste test item. Included on this website are featured curriculum connections for herbs, along with recipes for food service and early childcare. Are you a registered site?…

Read More

Filed Under: Autumn, Featured, Spring, Summer, Winter

Next Page »

Footer

  • Facebook
  • Instagram
  • Twitter

Copyright© 2023 · Brunch Pro Theme by Shay Bocks