Author: NH Farm to School


  • CHERRY TOMATO, CORN & BEAN SALAD

    Food Service Version Yield50 ¼ cup servings Ingredients6 ¼ cups fresh cherry tomatoes2 ears cooked corn or 1, 8 oz. can corn1 ¼ cups pepper½ cup onion2 ½ cups black […]

  • TOMATO SALSA

    Food Service Version Yield50 ¼ cup servings Ingredients6 ¾ lbs fresh tomatoes6 cloves garlic1 medium onion¼ cup plus 2 Tbsp. cilantro¼ lime juice¼ cup olive oil2 tsp. salt Directions Mince […]

  • BERRY CRISP

    Food Service Version YieldOne full-sized, shallow hotel pan Ingredients Filling Ingredients:16 cups blueberries16 cups raspberries1 cup sugar4 cups all-purpose flour2 tsp. cinnamonsplash of lemon juice Topping Ingredients:8 cups rolled oats4 […]

  • HERBED POTATO SALAD

    Food Service Version Yield60 1/4 cup servings Ingredients5 lbs red or yellow potatoes, scrubbed and diced1 ½ tsp salt1 cup mayonnaise1 cup plain yogurt½ cup finely chopped onion4 Tbsp dijon […]

  • SPRING GREENS PESTO

    Food Service Version Yield~ 4 cups Ingredients6 cups walnuts or almonds12 cups packed greens8 small garlic cloves, peeled2 ⅔ cups olive oil4 cups grated parmesan cheeseSalt and pepper Directions Place nuts, greens, […]


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