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Recipes & Nutrition Analysis for Garlic

The garlic bulb is covered with a loose, white, papery outer skin. Each individual section of the bulb is called a clove, and each clove is covered in a sheath as well.

When choosing garlic, choose bulbs that are plumb, dry, and firm.

When storing garlic, store in a cool, dark place. Do not store garlic in the refrigerator. If stored properly, garlic can be kept for several weeks.

Garlic cloves that have sprouted can still be used, but they will not be as strong in flavor as the fresher cloves.  The sprouts can be eaten too! Cut them up like scallions and chives and add to your recipe.

red: Fruit and Veggies More Matters. CDC Fruit and Vegetable of the Month.

Show only recipes in season

Bean & Macaroni Soup

The word soup is derived from a Sanskrit word meaning “good nutrition.”  This Bean &Macaroni Soup is quick and easy, flavorful and colorful, and packed with nutrient-rich vegetables, herbs, and spices.

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Bean Burrito

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Beef Stir-Fry

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Beets & Sweets

Beets and sweet potatoes, roasted to mouth-watering perfection, make quite the nutritious pair in this recipe. One 1/2 cup serving of Beets & Sweets meets 100% of the daily value for vitamin A, and is also an excellent source of vitamin C.

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Black Bean & Corn Salsa

This recipe is by Wenatchee School District. The salsa is a hit among the students, and was shared by Kent Getzin, the Foodservice Director, at WSDA's Farm to School workshop (mobile tour) in 2012.

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Black Bean and Rice Veggie Wrap - HUSSC

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Brown Rice Pilaf with Carrots & Dill

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Chana Masala (Chickpea Curry)

Chana masala is a traditional and highly popular Indian vegetable dish. This vegetarian recipe features chickpeas and tomatoes cooked in the most fragrant of spices. 

Recipe courtesy of FareStart - FareStart prepares fresh, local, and seasonal food in their dedicated kitchen and provides nutritious, quality meals to local childcare centers and schools.

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Chicken Stir-Fry

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Colorful Chickpea Salad

This colorful chickpea salad with Southwest flavor was created by a group of Seattle Public Schools' foodservice staff as a part of their Professional Development training. It is a student-approved recipe, at least among high school students, that holds well and tastes good!

Tips: Halve grape tomatoes for an easy scoop into students' mouth.

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Falafel

Traditinally, falafel is a deep-fried ball or patty made from ground chickpea and/or fava beans. You bake the pattie in this recipe. Falafel balls may also be eaten alone as a snack.

Recipe courtesy of FareStart - FareStart prepares fresh, local, and seasonal food in their dedicated kitchen and provides nutritious, quality meals to local childcare centers and schools.

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Geeze Louise Broccoli Mac & Cheese - HUSSC

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Greeny Pasta

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Kale and Quinoa Medley - HUSSC

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Kale Sunshine Soup - HUSSC

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Lentil Chili

This recipe is adapted from USDA recipe "Chili con Carne with Beans" by Kent Getzin, Foodservice Director at Wenatchee School District. The key is to retain the character of the lentils.

Washington State ranks third in the nation in the production of lentils, most of them grown in eastern WA.

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Marinated Black Bean Salad

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Mashed Root Vegetables

A twist on the traditional mashed potato dish, this combination adds the rich and distinct flavors of yams and rutabagas for a delightfully different experience.

Recipe courtesy of FareStart - FareStart prepares fresh, local, and seasonal food in their dedicated kitchen and provides nutritious, quality meals to local childcare centers and schools.

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Mesir Wat - Ethiopian Red Lentil Puree

Red lentil is one of the fastest cooking one among lentil varieties. This recipe soak it for 20-30 min, but you can cook without soaking just fine as well.

Recipe courtesy of Apple Corps, a program of Solid Ground

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Mexican Lasagna

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Minestrone - USDA

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Pork Street Taco with Green Chickpea Guacamole, Beans & Veggie Salsa, and Cilantro Chipotle Lime Cream Sauce

Wenatchee's Winter Taste Washington Day 2015 menu - student approved mock guacamole is sure to please not just your students but also your food service budget :)

Recipes courtesy of Wenatchee School District - also presented by Kent Getzin, food Service Director during the Farm to School Demo Luncheon at the WSDA Farm to School Summit held in Wenatchee, WA (April 15-16, 2015)

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Pozole con Pescado

Alliance for a Healthier Generation's 2012 Rachael Ray's Yum-o! Healthy School Meal Contest Winning Recipe

Pozole, a soup made with hominy, is a favorite dish for Oakland Unified SD's Mexican students. While pozole is traditionally made with pork or chicken, this soup would be a great vehicle to serve fish that isn't fried and breaded. Option: Substitute the traditional topping of cabbage with kale, a dark and nutritious green. The dish has a slight kick to it but it is not too hot.

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Red Beans and Rice

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