Food-Service Friendly Recipes
Becky O'Connor, Farm to School Coordinator, WNY & Finger Lakes
Harvest New York
To supplement the Harvest of the Month program, Harvest NY has curated a list of popular recipes from school districts. Expand your school lunch menu with one of these yummy recipes!
To submit a recipe to us for inclusion on this list, contact Becky O'Connor, Harvest New York's Farm to Institution Coordinator
To access the Buffalo F2S recipes listed below, follow the link and then click on the corresponding Harvest of the Month!
Apples and Pears
Apple Crisp
Apple Muffin Squares
Baked Apples
Cucumber Apple Salad (pg. 104)
Golden Apple Oatmeal
Pear and Kale Salad
Asparagus
Farm Fresh Roasted Asparagus
Roasted Asparagus
Sesame Roasted Green Beans (pg. 89; option to use Asparagus)
Steamed Asparagus with Light Alfredo Sauce
Bell Peppers
Asian Salad with Brown Rice and Sesame Ginger Dressing
Black Bean and Corn Salsa
Confetti Corn Salad (pg. 33)
Fiesta Corn
Pepper Slaw
Ratatouille (pg. 77)
Roasted Rosemary Vegetables (pg. 86)
Southwestern White Bean Soup (pg. 49)
Berries
Berry Cane Smoothie
Blueberry Delight
Fruit and Bran Muffins (pg. 117)
Fruity Yogurt Popsicles
Mixed Berry Crumble
Strawberry Spinach Salad (pg. 54)
Very Berry Overnight Oats
Yogurt Parfait
Broccoli and Cauliflower
Beef and Broccoli Stir Fry
Broccoli and Cauliflower Ribbon Salad
Cheesy Broccoli Potato Mash
Cream of Broccoli Soup (pg. 24)
Geeze Louise Broccoli Mac and Cheese
Lemon Zest Broccoli (pg. 22)
Mac and Trees (pg. 115)
Potato, Corn, and Cauliflower Chowder
Potatoes with Broccoli and Cheese
Roasted Cauliflower with Turmeric (pg. 81)
Sesame Roasted Green Beans (pg. 89; option to use Broccoli)
Steamed Broccoli and Roasted Cauliflower (pg. 26)
Sweet and Sour Chicken Rice Bowl (pg. 46; try making it a "Your Way Chicken Rice Bowl" and let students choose their toppings)
Brussels Sprouts
Blazin' Brussels Sprouts
Honey Glazed Brussels Sprouts
Maple Syrup Roasted Brussels Sprouts
Cabbage
Asian Coleslaw
Asian Salad with Brown Rice and Sesame Ginger Dressing
Black Bean and Rice Veggie Wrap
Broccoli and Cauliflower Ribbon Salad
Cabbage Salad
Cider Braised Cabbage and Apples
Gingered Cabbage Salad (pg. 39)
Quick Pickled Red Cabbage (consider for salad bar)
Rainbow Salad
Red & Green Cabbage Salad with Thai-Style Fresh Herb Dressing
Corn
Black Bean and Corn Salsa
Black Eyed Pea Stew with Fresh Corn and Tomatoes (pg. 96)
Cherry Tomato, Corn, and Bean Salad
Corn and Edamame Salad (pg. 21)
Corn Chowder (pg. 98)
Fiesta Corn
Goat Cheese and Roasted Corn Quesadillas
Marinated Black Bean Salad
Potato, Corn, and Cauliflower Chowder
Santa Fe Wrap (pg. 42)
Summer Squash and Corn Soup
Dried Beans
Arroz con Queso (listed under Grains)
Bandit Beans
Bean Burrito
Black Bean and Corn Salsa
Black Bean and Rice Veggie Wrap
Black Bean Vegetable Wrap
Marinated Black Bean Salad
Refried Beans
Traditional Boston Baked Beans
Zesty Black Bean Burgers
Garlic and Onions
Beets and Sweets
Black Bean and Corn Salsa
Chana Masala (Chickpea Curry)
Falafel
Marinated Black Bean Salad
Potato Soup
Honey and Maple Syrup
Baked Apples
Kale
Apple, Cranberry, and Kale Salad
Braised Beans and Greens (pg. 63)
Cheesy Chorizo Quesadilla (pg. 12)
Cheesy Kale Bake (pg. 139)
Fall Kale and Apple Salad
Kale and White Bean Ragout
Kale Caesar Salad
Kale Chips
Kale Chips (pg. 73)
Kale Parmesan Salad
Kale Pesto (pg. 75)
Kale Quesadillas
Rainbow Salad
Sweet Apple and Kale Salad
Tic-Tac-Toe Salad
Potatoes
Cheesy Broccoli Potato Mash
Corn, Potato, and Cauliflower Soup
Garlic Mashed Potatoes
Garlic Mashed Potatoes (pg. 70)
Potato Salad
Potato Salad with Lemon and Garlic (pg. 80)
Potato, Corn, and Cauliflower Soup
Potato Soup
Roasted Potato Wedges (pg. 74)
Roasted Potatoes
Roasted Red Potatoes
Roasted Rosemary Vegetables (pg. 86)
Roasted Ruby Red Potatoes
Smashed Taters
Spud Salad
Root Vegetables
Baked Carrots
Beets and Sweets
Braised Carrots with Rosemary
Carrot Fries
Carrot Souffle (pg. 65)
Glazed Carrots
Parsnip Fries
Parsnip Fries with Rosemary and Garlic
Rainbow Salad
Roasted Root Vegetable Hash
Roasted Root Vegetable Medley
Roasted Root Vegetables (pg. 41)
Roasted Root Veggies
Root Vegetable Gratin (pg. 87)
Shepherd's Pie
Southwestern White Bean Soup (pg. 49)
Salad Greens
Black Beans and Veggie Wrap
Cucumber Apple Salad (pg. 104)
Greek Grilled Chicken Salad (pg. 30)
Santa Fe Wrap (pg. 42)
Strawberry Spinach Salad
Super Summer Salad
Vegetable Wraps
Summer Squash
Ratatouille (pg. 77)
Roasted Summer Squash
Summer Squash and Corn Soup
Summer Squash Lasagna
Tomatoes
Black Bean, Corn, and Tomato Fiesta Salad (pg. 11)
Cherry Tomato and Corn Salsa (pg. 29)
Chickpeas and Pasta (pg. 151)
Easy Caprese Spread
Fresh Tomato Salsa (pg. 94)
Greek Grilled Chicken Salad (pg. 30)
Italian Bean and Pasta Salad (pg. 32)
Pasta Salad with Cannellini Beans (pg. 36)
Pasta Salad with Tomatoes
Pico de Gallo
Santa Fe Wrap (pg. 42)
Tomato and Bean Burritos
Vegetarian Pizza (pg. 53)
Winter Squash
Butternut and Sweet Potato Bake (pg. 38)
Butternut Barley (pg. 107)
Butternut Bisque (pg. 40)
Butternut Mashed Potatoes (pg. 34)
Butternut Rice Pilaf
Butternut Squash Squared
Butternutty Mac and Cheese
Butternutty Mac and Cheese - Hamburg CSD
Cider Glazed Squash
Delicata Smiles (pg. 69)
Gold-n-Honey
Quinoa, Black Bean, & Roasted Butternut Squash Salad with Feta Cheese (pg. 123)
Roasted Butternut Squash with Cinnamon and Brown Sugar (pg. 36)
Roasted Butternut Squash with Rosemary
Roasted Winter Squash Soup
Spaghetti Squash Bake (pg. 91)
Three Sisters Soup (pg. 55)
Other
Plant-Based Meals
Coalition for Healthy School Food curated quantity recipes for schools. These recipes are plant-based, and all include meal components met. Also indicated are ingredients grown in NY State.
Upcoming Events
Seed Sowing Workshop
March 25, 2023
10:00 am - 1:00 pm
Brooklyn, NY
Brooklyn Queens Land Trust and Brooklyn Grange invite you to create customized flats for your garden in this not-your-typical seed sowing workshop with Kwesi Joseph, Urban Garden Specialist with Cornell Cooperative Extension's Harvest New York.Learn to sow seeds in a commercial greenhouse setting and leave them to grow for eight weeks while the Brooklyn Grange Farmers lovingly tend to the seedlings. This workshop is aimed at gardeners of all experience levels. Please come if you want to grow plants that are not usually found at traditional plant giveaways, local hardware stores, or nurseries. Participants are encouraged to bring (and share!) seeds, especially ancestral seeds, culturally important seeds, or seeds with a story. Brooklyn Grange will also supply seeds the day of.
Announcements
New Ag Climate Factsheet Released
The intersection of agricultural production and greenhouse gases is gathering increasing attention. This is an opportune time to consider how vegetable production interacts with carbon sequestration and greenhouse gas emissions, and how using cover crops may alter this picture.The factsheet, Greenhouse Gases and Soil Organic Carbon in Vegetable Production and the Role of Cover Crops, written by Zach Spangler, Ag Climate Resiliency Specialist with CCE Harvest NY, and Elizabeth Buck, Fresh Market Vegetable Specialist, CCE Cornell Vegetable Program, discusses:
- Sequestration of atmospheric carbon in agricultural soils as soil organic carbon (SOC). Is vegetable production impacting SOC?
- Net greenhouse gas emissions of carbon dioxide (CO2), nitrous oxide (N2O), and methane (CH4) from the soil.
- Impact of cover crops on soil organic carbon, nitrous oxide emissions, and other GHG emissions.
The NY Food Hub Collaborative Takes Root!
Cornell Cooperative Extension has received a USDA Regional Food Systems Partnership Planning and Development grant for the NY Food Hub Collaborative. This is a 2-year project.The NY Food Hub Collaborative brings together 29 local food system stakeholders representing 21 organizations to realize the long-term goal of improving the economic viability of mid-tier value chain partners targeting local markets by improving efficiencies, maximizing profits, and increasing demand for NY food products. Three objectives guide the project tea toward that goal:
1. Establish a Collaborative of interdependent food hubs designed to work collaboratively to efficiently, affordably, and effectively market NY food products to institutional markets.
2. Identify the potential for small, mid-size, and socially disadvantaged producers to be competitive in state agency and institutional contracts.
3. Develop strategic business relationships between mid-tier value chain partners including food hubs, producers, processors, distributors, and markets that emphasize organizational interdependence, trust, and transparency and equitably distribute responsibilities and rewards.
Objectives will be met through strategic planning amongst Collaborative partners, virtual field trips to learn best practices from national partners, business-to-business development opportunities, producer and market partner training, and a series of outputs. Outputs include an interactive local food system asset map, a procurement guide on selling NY food products to various institutional markets, an analysis of existing procurement policies across institutions and recommendations for improvement, market analyses of key institutional market partners, a NY Collaborative product guide, and an implementation plan that provides a framework to operationalize the NY Food Hub Collaborative.
Project Partners:
- Cornell Cooperative Extension Harvest NY
- Cornell Cooperative Extension Broome, Oneida, Essex, and Saratoga Counties
- Farm Fare
- Syracuse University
- Upstate Growers & Packers
- Eden Valley Growers
- Capital Roots
- Farm Fresh First
- 607CSA
- Hub on the Hill
- Headwater Food Hub
- Syracuse Onondaga Food Systems Alliance
- Hudson Valley Agribusiness Development Corp.
- Center for Agriculture Development and Entrepreneurship
- NYS Department of Agriculture and Markets
- Buffalo City School District
- Syracuse City School District
- NYC Citywide Administrative Services