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Recipes & Nutrition Analysis for Peppers

Choose firm, brightly colored peppers with tight skin that are heavy for their size. Avoid dull, shriveled ones. Keep in plastic bag and store in the refrigerator for use within 5 days. Wash well with running water before eating.

Add color to your plate – if a recipe calls for one color, be adventurous and try another or two.

Show only recipes in season

Asian Salad with Brown Rice and Seasame Ginger Dressing - HUSSC

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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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East Indian Lentils with Carrot Rice Pilaf

Recipe courtesy of Apple Corps, a program of Solid Ground

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Kale and Quinoa Medley - HUSSC

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Marinated Black Bean Salad

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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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Tikil Gomen - Ethiopian Cabbage

Many Ethiopians eat injera alongside stews and vegetables. Injera is a sourdough flatbread made from teff and many kinds of flours. You can get injera at an Ethiopian restaurant or grocer. The dish can be eaten with basamati rice along with Mesir Wat, Ethiopian Red Lentil Puree.

Recipe courtesy of Apple Corps, a program of Solid Ground

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Veggie Wrap with Cucumbers

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