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Food-Service Friendly Recipes

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

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


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

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)

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

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.






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Announcements

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
Additional project partners will be identified as the project takes root. If you're interested in learning more or getting involved, please reach out to Project Director, Cheryl Bilinski, cbt32@cornell.edu.



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