Recipe_grated root vegetables salad
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This recipe is for a grated root vegetable salad that serves 100 people. It calls for grating 2 lbs each of carrots, turnips, parsnips, and rutabagas along with assorted beets. The vegetables are combined with cranberries or raisins and fresh parsley. A dressing is made by whisking together apple cider vinegar, honey, Dijon mustard, and canola oil. The dressing is poured over the vegetables and tossed to coat. Slivered almonds and diced apples can be optionally added for variation.
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KID FRIENDLY VEGAN
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THE FAVORITES - VEGAN STYLE
BALANCED VEGAN
HOMESTYLE VEGAN
VEGAN CLASSICS
VEGAN SANDWICHES
VEGAN BAKING
VEGAN COMFORT FOOD
VEGAN - FOR PICKY EATERS
GAME DAY VEGAN
GET-TOGETHER VEGAN MEALS
VEGAN BARBEQUES
VEGAN HOLIDAYS
VEGANIZED FAMILY FAVORITES
ROMANTIC VEGAN
VEGAN HOMEMADE EDIBLE GIFTS
Party perfect
This document summarizes a nutrition discussion and cooking demonstration that featured three healthy appetizer recipes: Cranberry Chicken Salad Cups made with wonton skins, Mini Spanakopitas which are low-fat Greek spinach pies, and Garbanzo Guacamole which combines beans and avocado. The demonstration emphasized making party foods that are both tasty and healthy by using ingredients like egg whites instead of whole eggs, baking wonton skins instead of frying, and reducing fat and calories in the recipes. Detailed instructions and nutrition information are provided for each of the three appetizer recipes.
Salsas and salads
This document provides recipes for 4 salsas and salads:
1. Green Salsa made from tomatillos, tomatoes, oil, chili peppers, shallots, and cilantro.
2. Pineapple Salsa made from lime juice, crushed pineapple, cilantro, and jalapeno pepper.
3. Amazing Tropical Salsa made from tomatoes, pineapple, avocado, green onions, lime juice, vinegar, salt, and pepper.
4. Pico de Gallo made from tomatoes, onion, bell pepper, jalapeno, cilantro, lime juice, and vinegar.
Product prototyping
The document proposes two healthy recipes - a Summer Salad and Salsa Tropical. The Summer Salad contains farmer's ham, sundried tomatoes, cherry tomatoes, romaine lettuce, arugula, alfalfa sprouts, mango strips, mango vinaigrette, honey, and almond nuts. The Salsa Tropical contains mango, tomatoes, cilantro, onions, and is served with nacho chips. The recipes are being proposed by a group of doctors and nurses as healthy yet tasty options for those watching their calorie intake.
Amersham and Hazlemere Vegan Recipes
Amersham and Hazlemere Vegan Recipes including:
1) Date & Walnut Spread
2) Fig & Ginger Jam
3) Fruit Nut Bars
4) Oatmeal & Raisin Cookies
5) Macaroni & Tofu Bake
6) Chickpea & Vegetable Curry
7) Lettuce Tacos
8) Cucumber, Fennel Bulb and Leaf Salad
9) Vegetable Potato Lasagne
10) Guacamole
11) Scrambled Tofu
12) Carob Balls
13) Tofu Patties
Sunday 24 May 2015
http://getwellandstaywell.co.uk/
Chef Mark Elliott Moore Fit Recipes
This document provides recipes from Chef Mark Elliott's kitchen including butternut squash bisque, chicken and vegetable stew with wild rice, mellow turkey and vegetable chili, mushroom and vegetable lasagna, fajita salad, quick guacamole, and green goddess dressing. The recipes include lists of ingredients and instructions for preparing the dishes.
Clean Community Cookbook
This document contains recipes contributed by members of the Clean community. It includes recipes for shakes, soups, salads, and desserts that are suitable for different Clean programs such as Cleanse, Gut, and Refresh. The recipes provide options for breakfast, lunch, dinner and snacks and use whole foods ingredients like vegetables, fruits, nuts, seeds and legumes.
California gourmet - recipes for California native wild greens - 3-2013
The document provides recipes and cooking instructions for using wild native greens from California. It discusses how different greens have unique flavors and suggests tasting new greens before cooking with them. Basic preparation methods like sautéing, steaming, boiling and freezing greens are described. A variety of recipes are then provided that incorporate native greens like frittatas, sautéed greens with nuts and raisins, and wild greens pesto. Instructions emphasize using milder greens in raw applications and bolder flavors in cooked dishes.
PC Make & Take Meals in a Jar e-cookbook-Mindys Menus
This document provides recipes for 14 different salad recipes that can be prepared and stored in mason jars. It includes ingredients and instructions for salads like Greek Salad, Antioxidant Salad, Black Bean and Corn Salad, and Tofu Salad. Each recipe serves 5 people and involves layering ingredients like vegetables, proteins, grains and dressings in mason jars so they are ready to eat when shaken and poured into a bowl. Contact information is also provided at the top for Mindy Phillips, the creator and seller of these "Meals in a Jar" salad recipes.
Heather Waltrip
This document provides instructions and substitutions for making a potato soup. It includes a list of ingredients like red potatoes, butter, flour, half-and-half, Velveeta cheese, seasonings and toppings. The directions are to dice and boil potatoes, make a cream sauce with butter and flour, add the other ingredients and cook for 30 minutes before serving topped with bacon, cheese, chives and parsley. Substitutions are suggested for many of the ingredients.
Kohlrabi and Peach salad
This recipe is for a grilled kohlrabi and peach salad. It involves cutting kohlrabi, peaches, onion and peppers into pieces and grilling them until soft. A vinaigrette made of olive oil, lime juice, balsamic vinegar and Italian herbs is whisked together. The grilled vegetables and fruit are tossed with the vinaigrette and served over a bed of arugula or mixed greens.
Almond recipes
This document provides recipes for small plates featuring almonds. It includes recipes for dips, salads, soups and more that use almonds as a primary ingredient. The recipes are accompanied by descriptions of ingredients and instructions for preparation. The document is a collection of recipes created by The Culinary Institute of America for The Almond Board of California to showcase ways of using almonds in appetizers and small plates.
Hot and cold appetizer ..
The document provides recipes for 14 appetizers and snacks including deviled eggs, cranberry cream cheese pinwheels, peanut butter fruit dip, mandarin chicken bites, mini bacon-wrapped sausages, and hot pretzel bites. It gives the ingredients and instructions for making each appetizer.
Horizon ohs - recipe booklet
Try our mouth-watering, healthy recipes for on the go breakfasts and at work lunches: It will help you to stay healthy and fit. Here is the link: https://info.horizonohs.com/en-ca/recipe-booklet-on-the-go-breakfast
Food
Similar to Recipe_grated root vegetables salad (20)
California gourmet - recipes for California native wild greens - 3-2013
California gourmet - recipes for California native wild greens - 3-2013
PC Make & Take Meals in a Jar e-cookbook-Mindys Menus
PC Make & Take Meals in a Jar e-cookbook-Mindys Menus
More from WisconsinF2S
Local food hubs
This document discusses regional food hubs and their role in aggregating, distributing, and marketing locally produced foods. It describes how food hubs help both farmers and buyers by expanding markets, providing distribution and marketing services, and reducing transaction costs. Food hubs have positive economic, social and environmental impacts by creating jobs, retaining agricultural jobs, and allowing farmers to receive a greater share of retail prices. However, food hubs also face challenges in balancing supply and demand, managing price sensitivity and growth, accessing capital, and other operational issues. The document provides examples of different food hub models and discusses strategies for achieving economic viability and overcoming common challenges.
3 bids and a buy DPI presentation
This document outlines the process of competitive procurement for school food authorities (SFAs) to purchase goods from farmers. It describes procurement as a process of purchasing goods or services according to specifications in order to get the most competitive price. For small purchases under $150,000, it recommends an informal "three bids and a buy" process where SFAs contact at least three producers to obtain price quotes and award the contract to the most responsive bidder with the lowest price. The document provides steps for planning bids, obtaining specifications and documentation, acquiring price quotes, and awarding and monitoring contracts to ensure proper procurement.
Wood County HOM
This document summarizes the Harvest of the Month program in Wood County, Wisconsin over three years. It began as a pilot program featuring Wisconsin products in school cafeterias and third to fifth grade education. It expanded to involve 27 schools purchasing over 29,000 pounds of local food by the third year. Challenges included food safety, finding farmers, and delivery logistics. Promotion involved cafeteria taste tests, newsletters, and social media. Going forward, the program aims to feature more processed local products and transition some promotion to individual schools.
Wisconsin nutrition education program (WNEP)
The WNEP program in Ashland and Bayfield Counties, Wisconsin has provided nutrition education to families and communities since 1996. They provide hands-on cooking, preservation, and nutrition classes to children, families, seniors and tribal groups. While their resources are limited, they collaborate extensively with other organizations to maximize their impact and avoid duplicating efforts, such as supporting farm to school programs and sharing curricula. Their goal is to promote lifelong healthy eating habits through inclusive, culturally relevant education.
Wellness policies
Kristie Rauter presented on Wood County's experience implementing farm to school language in school wellness policies. She worked with superintendents, food service directors, school boards, and wellness committees across 6 school districts. This included developing procurement plans with food service directors, implementing projects utilizing funds, revising policies, and providing model language and evaluation tools. Some challenges included strong language being a tough sell and varying comfort levels with policy development. Overall it helped build relationships toward the goal of updating policies with stronger nutrition language.
CPPW and Transform Evaluation
- A Wisconsin Farm to School evaluation assessed the impact of farm to school programming on student outcomes from 2010-2011 and 2013-2014.
- Results showed that farm to school programming improved student knowledge of nutrition, attitudes toward fruits and vegetables, and increased exposure and consumption of fruits and vegetables, especially for students starting with poorer diets.
- Key stakeholders like school food service directors and farmers reported feasibility challenges but were psychologically engaged, which may help long-term program sustainability.
Cost Benefit Analysis
The document summarizes a cost-benefit analysis of comprehensive farm to school programs. It outlines three policy alternatives: the current policy, a local procurement program, and a comprehensive farm to school program. It finds that a comprehensive farm to school program that also adopts new meal standards yields the highest net benefits of $1.6 million per average school district by considering fiscal costs and benefits as well as social costs and benefits like health impacts and local economic activity. However, more data is still needed to fully analyze the costs and benefits from both the demand and supply sides of farm to school programs.
Fifth season
Local food benefits communities economically, socially, and environmentally. The document discusses how a local food cooperative called Fifth Season works to strengthen the regional food system. It does this by connecting members across the food system, building on existing infrastructure, and taking on multiple roles like aggregation, brokerage, education, marketing, and distribution. This provides producers and processors access to regional markets while benefiting the community as a whole.
HHFKA Meal Pattern
This document summarizes changes to school meal patterns mandated by the Healthy, Hunger-Free Kids Act of 2010, including requirements for increased fruits and vegetables, whole grains, calorie levels and dietary specifications. Key changes include vegetable subgroup requirements; 50% whole grains currently and 100% whole grain-rich by 2014-2015; and calorie ranges from 350-850 calories depending on age/grade. Contact information is provided for further questions.
F2S summit cooking local_sje2013
The document discusses the REAP Food Group's Farm to School Program managed by Sarah Elliott. It focuses on two programs called Chef in the Classroom and CHOW that bring chefs into elementary school classrooms to teach students about food and cooking. The chefs help educate students on subjects like nutrition, cooking techniques, and local food systems.
Salad bar overview
The panelists discussed strategies for implementing and promoting salad bars in Wisconsin schools. They explained that a state grant helped assess current salad bar use and identify best practices. Key challenges to salad bars included food safety, portion control, and cost. The panel provided resources on meeting nutrition standards and procuring local produce. Strategies for overcoming barriers focused on training, clear signage, and sharing success stories.
Harvest of the Month
The document discusses Harvest of the Month, a program that aims to promote healthy eating by highlighting local seasonal foods. It encourages schools, families, and communities to try new fruits and vegetables through taste tests, nutrition education, and recipes. The goals are to connect people to healthy eating guidelines, build skills in food selection and preparation, and encourage conversations around nutrition and active lifestyles.
Growing farm to school through local policy change
To advocate for local policy changes that support farm to school programs, one must be prepared to work within existing organizational structures, relationships, and school operations. The process involves first recognizing the problem, assessing the local situation, and understanding local political dynamics. Then a strategy is developed to adopt or revise the policy, which involves building awareness and support for the change. Potential policy changes discussed are revising wellness policies, cooperative purchasing, and food services policies to support farm to school programs.
Engaging stakeholders in Wisconsin Farm to School
This document discusses engaging stakeholders in Winnebago County, Wisconsin to promote healthy living. It describes partnerships between re:TH!NK, the Winnebago County Health Department, and local schools and community organizations. Activities mentioned include providing healthy food for school lunches, organizing a middle school event on food and nutrition, maintaining school gardens, and engaging volunteers from local groups and businesses to support these initiatives. Contact information is provided for Sarah Wright at re:TH!NK and the Winnebago County Health Department to answer any questions.
More from WisconsinF2S (14)
Growing farm to school through local policy change
Growing farm to school through local policy change
Recipe_grated root vegetables salad
- 1. Grated root vegetables Salad F2S Source : Monique's Type : Vegetable Origin : France Category : Salad Quantity Measure Item Serves 100 2 lbs Each of carrots, turnip, parsnip,ruttabega assorted beets 2 oz fresh chopped parsley 1 Lb. Cranberries or Raisin Dressing 10 oz Apple cider vinegar 32 oz Canola oil orolive oil 3 oz Honey 1/4 oz Mustard, Dijon style Peel and grated all the vegetables In a large bowl combine: vegetables, raisin and chopped parsley Dressing Wisk together the vinegar, Honey, and mustard Slowly add the Canola oil while beating Season with salt and pepper Pour over the vegetables and toss gently You may want to add slivered almonds and diced apple as well for a variations Remeber red beets can be done alone or tossed in at the last minute as they do bleed color. Serve over a green salad or just place on the salad bar. Instructions : Monday, July 8, 2013