You can include melons on the salad bar, in fruit cups for breakfast or lunch, as a snack, or as a taste test item. Included on this website are featured curriculum connections for melons, along with recipes for food service and early childhood. Are you a registered site? Click here to get to your password…
Summer
Protected: Peas
There is no excerpt because this is a protected post.
Protected: Blueberries: Registered Sites Page
There is no excerpt because this is a protected post.
Blueberries
You can include blueberries in a salad bar, as a part of a plated salad, as an ingredient in a hot or cold side dish, incorporated into a bakery item, in a cold beverage such as a smoothie, or as a taste test item. Included on this website are featured curriculum connections for blueberries,…
Green Beans
You can include green beans raw or blanched and cold on the salad bar, as part of a plated salad, as a stand-alone cold or hot side dish, as an ingredient in casseroles, soups, stews and roasted vegetable dishes, or as a taste test item. Included in this website are featured curriculum connections for…
Chicken Caesar Salad
CHICKEN CAESAR SALAD Idaho CACFP Menu Toolkit A crunchy delight, this salad uses local lettuce in the height of the season. This is a CACFP recipe for lettuce. Prep Time30 min Cook Time20 min Total Time50 min Yield25 Serving Size1 cup lettuce mixture, 2 ounces diced chicken HAACP Process2 Course Appetizer Main Course Salad USDA…
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…
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….
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….
Protected: Avocado and Grilled Corn Salsa
There is no excerpt because this is a protected post.