Fresh & Frugal: The Power of Seasonal Produce Continued from page 14
Fruit & Vegetable Menu Ideas Continued from page 12
Red, White and Blue Parfait Source: Fieldstone ® Bakery (Yield: 1 parfait) (Meal Pattern: 1 Meat/Meat Alternative; 1 Grain; 1/2 Fruit/Vegetable) Ingredients 1/2 cup yogurt, divided 1/4 cup strawberries, cut, fresh or frozen 1/4 cup blueberries, fresh or frozen 1 ounce granola, divided Directions 1. In an 9-ounce cup, layer the ingredients in the following order: • 1/4 cup yogurt • 1/4 cup strawberries • 1/2 oz. granola • 1/4 cup blueberries • 1/4 cup yogurt • 1/2 ounce granola • 1/4 cup yogurt Optional: You can save a strawberry slice, and a few blueberries from the layering to use as a final garnish. serving food—you’re providing nutrition education, supporting local agriculture, and demonstrating environmental respon- sibility, all while managing your budget effectively.
n Vegetables Seasoned baked sweet potato wedges
Garlic mashed potatoes* Herbed corn* & couscous
Sautéed Swiss chard with garlic butter Asparagus with buttered bread crumbs* Green beans with dill* Sautéed red cabbage with sliced apples Lentil pilaf Pear brown rice Sweet potato* & applesauce casserole Fruity curried lentils w/raisins & apples Carrots with brown sugar glaze* Cauliflower tossed w/buttered bread crumbs* Broccoli with crisp bacon bits* Steamed cabbage with sautéed onions Steamed kale with crisp bacon bits* Green beans with olive oil and garlic* Green beans with water chestnuts & onion* Broccoli tossed w/buttered breadcrumbs* Brussels sprouts au gratin* Baked sweet potatoes w/cinnamon butter Julienne celery & carrots with curry butter Boiled okra with Italian O&V dressing Green peas with mint and orange zest Creamed spinach with nutmeg* Sliced zucchini sautéed with oregano*
Steamed zucchini with parmesan *Canned, frozen or fresh fruit or vegetable may be used
Karen Haghighi, SNS, principal of KBH Foodservice Indus- try Consulting, is the former director of Child Nutrition Services at Prince George’s County (MD) Public Schools. She contributed to the quarterly CN Executive Update ® on a regular basis. Karen has recently retired.
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