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FOR SCHOOL | 50 SERVINGS BUFFALO INGREDIENTS 1 ½ cups dark brown 1/3 cup powder ROASTED 1/3 cup 3/4 tbsp kosher CAULIFLOWER 1/3 cup sweet smoked 1/3 cup 1/3 cup ground 12-13 heads cauliflower DIRECTIONS 1 tbsp 3/4 cup olive oil 1. Preheat the oven to 375˚F and line a 3/4 cup powder baking sheet with parchment paper. 2. In a small bowl, combine the brown sugar and and mix well. FOR HOME | 8 SERVINGS 3. Cut the head of cauliflower into florets, about 1 ½ inches wide. INGREDIENTS 4. Add the cauliflower florets to a large bowl, 1⁄4 cup dark brown sugar 1 tbsp mustard powder drizzle with olive oil and toss to coat. 1 tbsp chili powder 2 tbsp 5. Sprinkle cauliflower with the 1 tbsp sweet smoked paprika 1 tbsp black pepper mix and toss well to evenly coat. 1 tbsp ground cumin 2 heads cauliflower 6. Arrange the seasoned cauliflower on the 1/2 tsp cayenne pepper 2 tbsp olive oil baking sheet. Bake for 14-16 minutes, flipping halfway, to desired caramelization 2 tbsp and tenderness. 7. Serve with and buffalo hot sauce.

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FOR SCHOOL | 50 SERVINGS RANCH INGREDIENTS 3 cups mayonnaise 1 tbsp ground black pepper DRESSING 3 cups Greek yogurt 1 tbsp dried 1 ½ cups buttermilk 1 tbsp dried DIRECTIONS 1/3 cup lemon juice 1 tbsp garlic powder 1. Whisk ingredients together or use immersion blender. 2 tbsp salt 1 tbsp powder

NOTES FOR HOME | 8 SERVINGS Content on this recipe page can be paired with local raw veggie dippers INGREDIENTS such as snap peas, radishes, sliced 1/2 cup mayonnaise 1/2 tsp ground black pepper cucumber, or sweet peppers! 1/2 cup Greek yogurt 1/2 tsp dried chives 1/4 cup buttermilk 1/2 tsp dried parsley 1 tbsp lemon juice 1/2 tsp garlic powder 1 tsp salt 1/2 tsp

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FOR SCHOOL | 50 SERVINGS PARMESAN INGREDIENTS 6 ¼ qrts ( 15 lbs.) carrots 1/2 cup dried parsley GARLIC 1 1⁄8 cups olive or canola oil 2 tbsp black pepper, to taste ROASTED 4 1⁄2 cups parmesan cheese 2 tbsp salt, to taste 1/3 cup garlic powder CARROT FRIES

DIRECTIONS FOR HOME | 8 SERVINGS 1. Preheat convection/combi oven to 475°F. INGREDIENTS 2. S lice the top and bottom off of carrots 4 cups (1-2 lbs.) carrots 1 ½ tbsp dried parsley then slice them in half, slice each half into thirds lengthwise. 3 tbsp olive/canola oil 1 tsp black pepper, to taste 3. I n a large bowl, mix oil and dry ingredients 3/4 cup parmesan cheese 1 tsp salt, to taste with carrot sticks. Toss to combine. 1 tbsp garlic powder 4. S pread on a parchment-lined baking sheet, leaving room in-between for even cooking. 5. B ake for 15-20 minutes (depending on how crispy you want them). 6. R emove from oven and transfer to a bowl, sprinkling with grated parmesan cheese. Cheese will melt over hot fries.

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FOR SCHOOL | 50 SERVINGS APPLE ROOT INGREDIENTS 12 kohlrabi (about 10 lbs), peeled & shaved 12 swiss or rainbow chard stalks, SALAD 18 carrots (about 5 lbs), peeled & shaved chopped (including stem) DIRECTIONS 12 crisp/tart apples (about 5 lbs), peeled & 12 tbsp fresh squeezed lime juice thinly shaved 3/4 tbsp olive oil 1. U sing thin (#1 or #2) slicer blade on 12 red beets (about 5 lbs), peeled & shaved 4 tbsp salt Robot coupe or processor (or use a box grater to shave by hand) thinly shave 3 tsp black pepper the kohlrabi, carrots, apples and beets. 3 cups sunflower seeds 2. P lace shaved items with the chopped chard in a bowl and drizzle with lime juice, olive oil, salt and pepper. Toss well. FOR HOME | 8 SERVINGS 3. Sprinkle with sunflower seeds. 4. Taste and adjust seasoning as needed. INGREDIENTS 5. Keep chilled. 2 kohlrabi, peeled & shaved 2 swiss or rainbow chard stalks, chopped (including stem) 3 carrots, peeled & shaved 2 crisp/tart apples, peeled & shaved 2 tbsp fresh squeezed lime juice 2 red beets, peeled & shaved 2 tbsp olive oil 2 tsp salt 1/2 tsp black pepper 1/2 cup sunflower seeds

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FOR SCHOOL | 50 SERVINGS BAHN MI INGREDIENTS 25 large carrots (about 12 lbs) peeled & 3 qrts sugar PICKLED thinly julienned 1 cup kosher salt VEGETABLES 25 medium daikon radishes (about 20 6 cups rice wine vinegar lbs) peeled & thinly julienned 3 qrts boiling water DIRECTIONS

1. C ombine carrots, radishes, sugar, and salt in a large bowl. FOR HOME | 15 SERVINGS 2. U sing fingertips, massage salt and sugar into vegetables until dissolved. INGREDIENTS 3. A dd rice vinegar and then boiling water 8 large carrots, peeled & 4 cups sugar and stir. thinly julienned 4 tbsp kosher salt 4. O nce cooled, chill the pickles in the brine. 8 medium daikon radishes, 2 cups rice wine vinegar They can be used immediately, or for peeled & thinly julienned best results, seal and refrigerate at least 4 cups boiling water overnight and up to 1 week.

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FOR SCHOOL | 50 SERVINGS HONEY INGREDIENTS 25 cups (about 20 lbs.) delicata 3/4 cup honey SRIRACHA squash*, ends trimmed, halved 3/4 cup butter, unsalted lengthwise, seeded and sliced SQUASH into 1-inch half moons 3 tbsp sriracha 3/4 cup olive oil 1 tbsp salt DIRECTIONS

1. L ine sheet tray with parchment paper. FOR HOME | 8 SERVINGS 2. P reheat convection oven to 425°F. 3. M elt butter, olive oil, honey, salt, and INGREDIENTS Sriracha until combined. 4 cups (or 3 lbs.) delicata squash*, 2 tbsp honey 4. T oss squash in mixture and bake at 425°F for 30-35 minutes or until squash is ends trimmed, halved lengthwise, 1/2 tbsp Sriracha seeded and sliced into 1-inch browned and tender. half moons 1/2 tbsp salt 4 tbsp olive oil

* Can alternatively use sweet potato or butternut squash, halved lengthwise, seeded and sliced into quarters

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FOR SCHOOL | 50 SERVINGS ROASTED INGREDIENTS 10# can of chickpeas 2 cups tahini or pureed seeds RED PEPPER (garbanzo beans) 8 garlic , minced HUMMUS 3 tbsp baking soda 1 cup olive oil, plus more for serving 2 gallons salted water for boiling 4 tsp ground cumin DIRECTIONS 25 whole red bell peppers, roasted, 4 pinches cayenne pepper (optional) peeled, deseeded and thinly sliced 1. Preheat oven to 450°F. 3 tbsp kosher salt, depending on taste 1/4 cup fresh lemon juice, 2. C ut the peppers into quarters, then about 1 large lemon remove the seeds and membranes. 3. A rrange them in a single layer on a parchment-lined rimmed baking sheet. 4. D rizzle them with olive oil and sprinkle FOR HOME | 6 SERVINGS them with the salt & pepper. 5. B ake until tender, about 20 minutes at INGREDIENTS 450°F. Peppers should have dark charred 1 15-ounce can chickpeas 1/4 cup tahini or pureed sesame seeds spots all over. Remove peppers from oven and allow to cool. (garbanzo beans) 1 large garlic , minced 6. P lace chickpeas in salted water with 1 tsp baking soda 2 tbsp olive oil, plus more for serving baking soda. Bring to a boil. 4 cups salted water for boiling 1/2 tsp ground cumin 7. D rain chickpeas and immediately (while 3 whole red bell peppers, roasted, Pinch cayenne pepper (optional) the chickpeas are still hot) combine with peeled, deseeded and thinly sliced 1 tsp kosher salt, depending on taste 2/3 of the roasted red peppers and the 1/4 cup fresh lemon juice, remaining ingredients in a food processor about 1 large lemon and process until smooth. Season to taste. 8. G arnish with olive oil, remaining chopped roasted red peppers and parsley.

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FOR SCHOOL | 50 SERVINGS VEGAN INGREDIENTS 12 medium , finely diced Taco Seasoning CAULIFLOWER 25 cloves garlic, minced 3/4 cup chili powder 1 ½ cups canola oil 1 tbsp garlic powder TOSTADAS Cooking spray 1 tbsp onion powder DIRECTIONS ON 100 corn tortillas 1 tbsp flakes NEXT PAGE Salt 1 tbsp dried 12 heads cauliflower, grated 2 tbsp paprika 6 qrts fresh tomato salsa 1/3 cup ground cumin (see recipe on back) 4 tbsp OPTIONAL GARNISHES 8 qrts napa cabbage or green Green onions, sliced thin on a bias leaf lettuce, chopped Limes, cut into wedges Radishes, sliced very thin FOR HOME | 4 SERVINGS Sour cream INGREDIENTS Guacamole 1 medium onion, finely diced Taco Seasoning 2 cloves garlic, minced 1 tbsp chili powder 2 tbsp canola oil 1/4 tsp garlic powder Cooking spray 1/4 tsp onion powder 8 corn tortillas 1/4 tsp crushed red pepper flakes Salt 1/4 tsp dried oregano 1 head cauliflower, grated 1/2 tsp paprika 2 cups fresh tomato salsa 1 1/2 tsp ground cumin (see recipe on back) 1 tsp sea salt 2-3 cups napa cabbage or green leaf lettuce, chopped

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VEGAN NOTES • Keep a close eye on the tostadas after the first 5 minutes. If your oven runs hot, they can go from under-cooked to CAULIFLOWER burnt quickly! • The tostadas should be crispy and light golden brown TOSTADAS when they’re ready. Keep in mind that they will dry out and firm up a little once they’ve cooled. DIRECTIONS

1. Preheat oven to 400°F. 2. M ix together taco seasoning ingredients and set aside. 3. I n a bowl, add the diced onion, minced garlic, canola oil and mix together. FRESH Add the taco seasoning and mix together well. TOMATO SALSA 4. P lace the seasoned onion/garlic mixture in a hotel pan and cook in the preheated FOR SCHOOL | 50 SERVINGS oven for 10-15 minutes or until onions are translucent and the mixture is fragrant. INGREDIENTS 5. W hile the onion/garlic mixture is 40-45 tomatoes, quartered 12 garlic cloves cooking, spray large baking sheets 3 onions, quartered 1 ½ bunch cilantro with cooking spray. 15-20 jalapeños, seeded and 1 ½ tsp cumin quartered 12 limes, juice and 6. L ightly spray both sides tortillas with 6 poblano peppers, quartered Salt and pepper to taste cooking spray (or brush both sides with canola oil) and place in a single layer on prepared baking sheets. Lightly season with salt. FOR HOME | 8 SERVINGS 7. B ake the tortillas for 5 minutes, flip them over and bake for another 5-10 minutes, INGREDIENTS until the tortillas are crispy like a chip. 7 tomatoes, quartered 2 garlic cloves Remove crisp tortillas from oven and 1/2 onion, quartered 1/4 bunch cilantro set aside. 2-3 jalapeños, seeded and 1/4 tsp cumin 8. O nce the onion/garlic mixture is quartered 2 limes, juice and zest translucent, remove the pan from the 1 poblano pepper, quartered Salt and pepper to taste oven and add the grated cauliflower to the seasoned onion/garlic mixture and stir to combine. Place the pan back in the oven and cook for another 10-15 minutes until DIRECTIONS cauliflower is cooked and slightly browned. Remove from the oven and serve heaping 1. C ombine all ingredients in a blender or food processor. spoonfuls on crispy tostadas with tomato Pulse to desired (chunky or smooth) consistency. salsa, chopped cabbage or lettuce and 2. S eason with salt and pepper to taste. desired garnishes. 3. S tore in a non-reactive container. Keeps in refrigerator for up to a week.

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FOR SCHOOL | 50 SERVINGS ITALIAN INGREDIENTS 12 ½ lbs raw green beans, ends 3/4 cup salt CARAMELIZED trimmed and cut in half 1 qrt water GREEN 12 medium tomatoes, small diced 3 cups parmesan cheese, grated 2 cups olive oil or shredded BEANS WITH 1/2 cup blend 3 cups panko breadcrumbs (, , black pepper, garlic powder, onion powder, BREADCRUMBS oregano, dried parsley, ) DIRECTIONS

1. Preheat oven to 375°F. 2. Place green beans in a large soup pot and FOR HOME | 8 SERVINGS toss with diced tomatoes, olive oil, Italian seasoning, salt and water. INGREDIENTS 3. Heat the green bean mixture to a boil 2 lbs raw green beans, ends trimmed 2 tbsp salt and then reduce heat to simmer. Simmer and cut in half 1 cup water for 15 minutes or until green beans are tender. Drain water. 2 medium tomatoes, small diced 1/2 cup parmesan cheese, grated 1/2 cup olive oil or shredded 4. Stir in half of the parmesan cheese and transfer stewed green beans to a baking 2 tbsp Italian seasoning blend 1 cup panko breadcrumbs dish and sprinkle with bread crumbs. (Rosemary, thyme, black pepper, garlic powder, onion powder, 5. Roast in oven for 15-30 minutes, or until oregano, dried parsley, basil) breadcrumbs are golden brown in color. 6. Remove from oven and sprinkle with remaining Parmesan cheese, allowing it to melt slightly over the top.

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FOR SCHOOL | 50 SERVINGS SOUTHERN INGREDIENTS 1 1/4 cup olive oil 10 cups cooked beans, drained STYLE SQUASH 5 large onions, diced and rinsed 20 cloves garlic, minced 20 large tomatoes, diced CHILI 5 medium butternut squash, peeled 10 cups fresh or frozen corn kernels and diced into 1 inch cubes 5 qrts seasonal greens DIRECTIONS 5 tbsp cumin 1 ¼ cups fresh or 10 tbsp dried 5 tbsp chili powder cilantro, chopped 1. Heat oil in stock pot or steam kettle over medium heat. 10 tbsp fresh or 10 tsp dry thyme 1 ¼ cups tomato paste 1/2 cup salt 1 ¼ cups maple syrup 2. Add onion and garlic and sauté for 5 2 ½ gallons vegetable stock Optional: 5 lbs chicken breast, minutes. cooked (skins & bones removed) 3. Add diced yams or squash, and salt pulled or diced and cook for 5 minutes. 4. Add half of the vegetable stock. FOR HOME | 10 SERVINGS 5. Cover and simmer until squash is soft – about 10-15 minutes. INGREDIENTS 6. Add cooked beans, tomatoes, corn, 1/4 cup olive oil 2 cups cooked beans, drained greens, cilantro, tomato paste and maple 1 large onion, diced and rinsed syrup, and remaining water or stock, stir 4 large tomatoes, diced 4 cloves garlic, minced and simmer another 15 to 20 minutes. 1 medium butternut squash, peeled 2 cups fresh or frozen corn kernels 7. Taste and adjust seasoning as needed. and diced into 1 inch cubes 4 cups seasonal greens 1 tbsp cumin 1/4 cup fresh or 2 tablespoons dried 1 tbsp chili powder cilantro, chopped 2 tbsp fresh or 2 teaspoons dry thyme 1/4 cup tomato paste 1 ½ tablespoons salt 1/4 cup maple syrup 8 cups vegetable stock Optional: 1 lbs chicken breast, cooked (skins & bones removed) pulled or diced THEGOODACRE.ORG