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.
Red, White, and Blue Yogurt Parfait
Yogurt & Fruit Smoothies
New Mac and Cheese
Yogurt Ranch 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: Many cultures consume milk and other dairy products around the world. While North American’s are most familiar with cow’s milk, many other animals are kept as dairy producers such as sheep, goats, donkeys, horses, oxen, buffalo, and reindeer. New England has a long history of dairy farming.
In the Kitchen: Milk can be made into many different products such as butter, cream, sour cream, yogurt, and cheese. Each of these has different properties and culinary uses.
In the Body: Milk, and all dairy is an excellent source of calcium. There are few other foods that provide as much calcium, and the perfect balance of phosphorous and potassium to help us absorb and utilize that calcium in our bodies.
In Connecticut: Dairy is produced year round in Connecticut. We have both cow and goat farms and you can find local milk, cheese, and ice-cream in many places around the state. Learn more about CT dairy farms here.