Farm-Based Beverages    Local Foods    Dairy Food Processing    Urban Agriculture    Emerging Crops    COVID-19
  Harvest New York Facebook Page Harvest NY Twitter

Food-Service Friendly Recipes

Becky O'Connor, WNY Farm to Institution Coordinator

May 5, 2020
Food-Service Friendly Recipes

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


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)


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


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


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

NY Black Bean Soup

NY Pinto Beans

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)


Marinated Black Bean Salad

Potato Soup

Honey and Maple Syrup

Baked Apples


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


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


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)


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)


NY Ranch Dressing

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

New York City Soil Health Field Day

May 18, 2022
12:00pm - 3:00pm
Bronx, NY

Part of the 2022 Soil Health and Climate Resiliency Field Day series, the field day in NYC will offer insights on urban soil health and water management.
view details


Propagating Strawberry Plants Through Runners

The production of strawberry plants is challenging due to the rigorous sanitation needs that must be met, especially in field propagation settings, but also in greenhouse settings. To add to that, growers in New York may find it more difficult to obtain their preferred strawberry varieties in the coming years, as fewer nurseries are propagating strawberries. The solution: strawberry plug plants propagated from runners in a controlled environment such as a greenhouse or high tunnel.

Plug production of rarer varieties that do well in New York State will fetch a higher price than dormant bare-root plants due to the higher cost of production and lower availability in the Northeast, especially if plants are available in August.
Propagating Strawberry Plants Through Runners, written by Anya Osatuke of CCE Harvest NY and Brad Bergefurd of The Ohio State University, only discusses production and marketing potential of plug plants because successful field production of bare-root strawberries is very difficult to achieve without the use of highly restricted soil fumigants.