Food-Service Friendly Recipes

Becky O'Connor, Farm to School Coordinator, WNY & Finger Lakes
Harvest New York

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

MWBE Women's Month Celebration

March 8 - March 9, 2024
Fri, March 8 (1pm - 4pm); Sat, March 9 (12pm - 4pm)
Auburn, NY

Cornell Cooperative Extension of Cayuga County, in collaboration with Harvest NY and Taste NY, presents the Minority and Women-Owned Business Enterprises Women's Month Celebration. This 2-day event aims to foster collaboration, equity, and innovation for farm and food businesses through networking and promoting local food procurement. Buyers, and New York businesses and vendors are invited to attend free workshops and showcase their products. This event is complementary for all attendees!

Minority and Women-Owned Business Enterprises (MWBE) Coffee Hour

March 12, 2024
10:00 am - 11:00 am (NOTE: The time of the event has been updated.)
Ithaca, NY

Join Cornell Cooperative Extension of Tompkins County and Harvest NY for a coffee hour to learn about the Minority and Women-Owned Business Enterprises (MWBE) program. An overview of the MWBE program will be provided by Precious Tshabalala, Food Systems Specialist with Harvest NY. Her focus is on distribution, procurement, diversification, access to new markets, and promotion of local foods. Precious will answer questions about how MWBE businesses can benefit from these programs. This coffee hour event will provide an informal setting for MWBE businesses to network and connect with Precious to discuss strategies and resources for farm and food MWBEs seeking to navigate state contracting. (NOTE: This program has been updated.)


2023 Year in Review Released

2023 was an impactful year for CCE Harvest NY! Our major partners include NYS Department of Agriculture and Markets, NYC Department of Education, NYS Office of Cannabis Management, NYS Berry Growers Association, Scenic Hudson, and many more. We thank the gardeners, farmers, processors, and school food authorities that we serve. Please reach out with questions on any of our success stories highlighted in our 2023 Year in Review.
  • A Study of Urban Agriculture in New York State Released
  • Insect Identification for NYC Farmers and Gardeners
  • Harvest NY Offers Education, Fresh Produce, and Job Readiness Training to the Rochester Community
  • A New Community Garden in Nassau County
  • Collaboration Leads to New Garden Opening and Educational Opportunities for Families in Transitional Housing
  • Buffalo Urban Farm Day Showcases City's Flourishing Urban Growing Community
  • Urban Agriculture Curriculum Design Influenced by Stakeholder Feedback
  • Five Years of 30% NY Initiative Success
  • Local Foods for Schools
  • Buffalo Farm to School is a Net Positive
  • Supporting Minority and Women-Owned Businesses in New York State
  • CCE and Cornell Educators Connect at Climate Symposium
  • Development of a Statewide Agritourism Program
  • A Big Year for Cannabis sativa in New York
  • Berry Research in NY to Inform Effective Fungicide Strategies

Field Guide: Arthropod Pests of NYC Vegetables

Arthropod Pests of NYC Vegetables aims to help urban farmers and gardeners find, identify, and understand the most common and important insects and other arthropod pests found in New York City farms and gardens. Some of these pests are rarely mentioned in other guides but are common in NYC. The guide emphasizes scouting tips, including how to identify pests by the damage they leave behind, even when you can't find the insect itself.

This guide was created as a collaboration between Cornell Cooperative Extension's Harvest New York team and the New York State Integrated Pest Management Program.

Urban Agriculture in New York State:

A Study of New York's Urban Agriculture Landscape and Recommendations for Administrative and Legislative Action, 2022

The newly released report, Urban Agriculture in New York State: A Study of New York's Urban Agriculture Landscape and Recommendations for Administrative and Legislative Action, 2022, examines urban agriculture across New York State to create a snapshot of the industry and to provide policy recommendations to maximize the benefits of urban agriculture. In partnership with the New York Department of Agriculture and Markets (NYSDAM), the Harvest NY Urban Ag team identified the major forms of urban agriculture currently practiced in urban centers across the state and the impacts that urban agricultural practices and markets have on access to locally grown food, job creation, education opportunities, and the environment. The study concludes with recommendations for legislative and administrative action from urban agriculture practitioners to further advance urban agriculture as it is practiced across the state.