Click on the name of the below recipes to download complete recipe, and meal crediting information.
The below recipes were contributed by Connecticut Food Service Directors, and are still under review by the CT State Department of Education for crediting information.* They will be finalized soon, so do check back!
*Recipe and Meal Contribution Review completed by Put Local on Your Tray. SFAs must check the crediting information for accuracy prior to including the item in reimbursable meals.
Asian Bean Salad with Carrots
Carrots, Sliced from frozen
Didi's Beef Bolognese
Harvest Apple Muffin
Orange Glazed Carrots
Roasted Carrot Hummus
Roasted Root Vegetables
Silly Dilly Carrots
Assorted Vegetable Sticks with Dip
Food Service Recipes from other organizations looking to increase local procurement in schools:
If you have a recipe using this product that was successful in schools and would like to share please send it to us!
In the Past: The carrot we know is an enlarged tap-root, descendant of a wild plant found in what is now Iran and Afghanistan, and is related to parsley, fennel, dill and cumin. The root of the carrot’s wild ancestor was a dark purple, almost black color.
In the Soil: Carrots grow their taproots underground, showing fine hair-like leaves above ground. In order for them to grow long and straight, they must be planted in loose, deep soil.
In the Kitchen: Carrots come in many different lengths and colors. They can be added to cakes and baked goods, cooked and served on their own, or added to soups, stews, and quiches. Carrot tops are in fact edible, and can be great additions to soups and salads.
In the Body: Carrots are known for their high levels of vitamin A, a key nutrient for healthy eyes. They also offer vitamins C, B6, thiamine, folic acid, and magnesium.
In Connecticut: Carrots are generally available July through November, though storage may increase availability.