Author: NH Farm to School


  • CAULIFLOWER GRATIN

    Food Service Version Yield50 ½ cup servings Ingredients6 large heads of cauliflower1 quart heavy cream2 cups mascarpone2 cups grated cheddara pinch of nutmegsalt and pepper, to taste Directions Preheat the…

  • BROCCOLI & CAULIFLOWER RIBBON SALAD

    Food Service Version Yield100 ¼ cup servings Salad Ingredients4 heads broccoli and/or cauliflower4 heads cabbage2 cups sunflower seeds1 ⅓ cups raisins8 cloves garlicsalt and pepper, to taste Yogurt Ranch (#1)…

  • BROCCOLI SOUP

    Food Service Version Yield50 1 cup servings Ingredients6 large heads of broccoli6 medium white onions8 potatoes1 ½ gallons vegetable stock, or watera pinch of cuminhalf a fresh-squeezed lemonsalt and pepper,…


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