Recipes for Carrots
Bean & Macaroni Soup
The word soup is derived from a Sanskrit word meaning “good nutrition.” This Bean &Macaroni Soup is quick and easy, flavorful and colorful, and packed with nutrient-rich vegetables, herbs, and spices.
Brussels Sprouts Fennel Carrot Salad
A fancy twist of coleslaw with vanilla infused vinaigrette, created by Chef John Fisher with Renton Technical College Culinary Art. The salad goes well with grilled chicken or salmon, and you can make a wrap sandwich that would surely be a hit as a grab-and-go item. Brussels Sprouts can be substituted with a mix of green cabbage and kale.
*1 cup serving provides 1/2 cup vegetable (1/8 cup red/orange vegetable)
Carrot, Parsnip & Beet Salad
This crunchy and colorful salad is an excellent source of vitamin A, vitamin C, and calcium. Try adding chopped fresh herbs like cilantro, scallion, or Italian parsley for added nutritional benefit!
East Indian Lentils with Carrot Rice Pilaf
Recipe courtesy of Apple Corps, a program of Solid Ground
Hawaiian Chicken Wrap
A variety of vegetables combine with sweet pineapple in this crunchy wrap. This lunch item provides a great way to introduce children to new vegetables; feel free to experiment by including different varieties.
Orange-Sauced Vegetables
Looking for some Asian flavor? Try this colorful steamed vegetables with a tangy, sweet Asian sauce.
Pancit - Filipino noodle dish
One of Highline School District's ethnic entrée dishes from the Philippines. It's a noodle dish using fresh carrots and cabbages from Washington farms!
This recipe is highlighted at “School Lunch - Let’s Grow Healthy,” at School Nutrition Association.
Rainbow Salad with Lemon-Honey Dressing
This colorful salad is a Monroe Public School students' favorite - you can swap vegetables based on the seasonality and availability. The lemon honey dressing is simple and versatile, and can be made in batches.
Robot Coupe with julienne attachment would save a lot of time/labor depending on how many you serve, as well as choosing processed products (shredded cabbages, match-stick carrots etc.)
Recipes courtesy of Monroe Public Schools - also presented by Dana Daniel, Director of Dining Services during the Farm to School Demo Luncheon at the WSDA Farm to School Summit held in Wenatchee, WA (April 15-16, 2015)
Salad Noodle Wraps
a creative, healthy and tasty recipe by Arla Sutton, the winner for Washington State of the Healthy Lunchtime Challenge 2012.
Arla is also a two-time Student Chef winner of the Farm to Cafeteria/Orcas Isaland School District Chef Competition event: in 2010 for her favorite Orange-Almond Granola, and in 2011 when she teamed up with her friend, Millie Kau, for the now national-contest-winning Salad Noodle Wraps.
Other States' winner recipes are available at URL: http://www.epicurious.com/images/pdf/TheEpicuriousHealthyLunchtimeChallengeCookbook.pdf
Brazilian Creamy Rice Casserole
Beans, cheese, yogurt, and various vegetables come together for this tasty Brazilian vegetarian dish.
Potato Soup
Student taste-tested and approved hearty, warm and home-cooked soup.
Recipe by Northshore School District, 2019 Washington School Nutrition Association Recipe Contest Winner
Roasting Veggies with World Flavors
Recipe packet includes Mediterranean (Italian, Greek) Style Roasted Veggies; Asian Style Roasted Veggie “Stir-Fry”; Mexican Style Roasted Vegetables; Seasonal Flavors: Honey-Cinnamon Glazed Roasted Carrots; and Regional Flavors: “Buffalo Style” Cauliflower with Chipotle Sauce and Ranch Dressing.
Local ingredients will vary by season.