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"Now I see the secret of the making of the best persons. It is to grow in the open air and to eat and sleep with the earth."
- Walt Whitman
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 Recipes for Schools and Institutions Using Maine Ingredients Minimize

Maine Four Seasons Pie
Maple Roasted Orange Veggies
Maine Pizza
Maine Marinated Veggies for Salad Bars
Maine Fruit Crumble
Aroostook Wheat Berry Fruit Salad
Autumn Harvest Corn Pudding
Barbeque Burgers
Carrot Ginger Soup
Carrot Raisin Slaw
Chicken Pot Pie With Maine Mashed Potatoes
Fresh Tomato Salsa
Italian Inspired Pasta w/ ME White Beans & Veggies
Maine Apple Gingerbread
Maple Roasted Root Vegetables
Pumpkin Snack Cakes
Wild Blueberry Cobbler

MAINE MARINATED VEGGIES FOR SALAD BARS

25 servings

Ingredients

4 cups dried beans, cooked*

3 cups carrots, thinly sliced

2 onions, thinly sliced*

12-14 cups veggies*

Directions

Blanch the uncooked vegetables briefly until crisp tender. Prepare the cooked beans and seasonal veggies.  Set aside.

Dressing

¾ cup apple cider vinegar*

½ cup olive oil

¼ cup canola oil*

¼ cup sugar                                                                                   

1 tablespoon or to taste dried Italian herbs

pepper to taste

sea salt to taste

Directions

Combine dressing ingredients and mix well, pour over veggies.  Marinate 4 hours or longer.

Serve as a salad, or in components on salad bar.

Nutritional analysis per serving (approximate, varies with veggies): 142 calories, 3 grams protein, 14 grams carbohydrates, 9 grams fat, 336 mg. sodium, 4 grams fiber.

USDA School Lunch Guidelines: ½ - ¾ cup veggie, increase beans for a full legume serving   

Cheryl’s notes:  This is a very basic recipe that can vary widely with ingredients and creativity.  Salad bars are excellent ways to introduce new veggies.  Shapes and sizes are often important to eaters, so be creative, vary the herbs and seasonings, try new cuisines, and enjoy!

*Seasonal Ingredient Suggestions

 

MAY/JUNE: asparagus, fiddleheads, onions, carrots, salad turnips, radishes

JULY/AUGUST: broccoli, peppers, onions, beans, summer squash, cauliflower, carrots, celery

SEPTEMBER/OCTOBER:  broccoli, leeks, onions, peppers, cauliflower, dried beans

NOVEMBER/DECEMBER: leeks, onions, carrots, dried beans, frozen beans

JANUARY/APRIL:  onions, roots, frozen veggies, dried beans

 

Maine apple cider vinegar, canola oil, carrots, onions, dried beans are available all year.

For updates to these recipes and/or to include comments and input from your test results, please contact:

Cheryl Wixson, 207-568-4142, cheryl@mofga.org

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