Recipes for Peppers
Black Bean & Corn Salsa
This recipe is by Wenatchee School District. The salsa is a hit among the students, and was shared by Kent Getzin, the Foodservice Director, at WSDA's Farm to School workshop (mobile tour) in 2012.
East Indian Lentils with Carrot Rice Pilaf
Recipe courtesy of Apple Corps, a program of Solid Ground
Tikil Gomen - Ethiopian Cabbage
Many Ethiopians eat injera alongside stews and vegetables. Injera is a sourdough flatbread made from teff and many kinds of flours. You can get injera at an Ethiopian restaurant or grocer. The dish can be eaten with basamati rice along with Mesir Wat, Ethiopian Red Lentil Puree.
Recipe courtesy of Apple Corps, a program of Solid Ground
Tortilla Soup
A rich mixture of chicken, vegetables, and spices served with tortilla chips. Recipe by Bellingham Public Schools.
Chicken and Black Bean Chili
A hearty chili using chicken tenders, black beans, red bell pepper, and butternut squash. The addition of tomato, chili powder, and cumin creates delicious flavor. Substitute canned black beans for local, WA-grown black beans. Use local red bell peppers and butternut squash when in season.
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.