January 2019 Recipes, Farm to School

Roasted Potatoes

• Potatoes with skin (NYS) 12 lbs.
• Vegetable or Canola Oil ⅓ cup & 2 teaspoons
• Salt 1 tablespoon
• Pepper 1 tablespoon
• Onion Powder 1 tablespoon
• Dried Oregano 1 tablespoon
• Dried or Fresh Parsley chopped 1 tablespoon

Method:

1. Preheat oven to 375 degrees Fahrenheit.
2. Wash potatoes. Dice potatoes (3/4 inch). In a large bowl coat potatoes in oil, then seasoning. Spread potatoes evenly on a sheet pan.
3. Bake in the oven until internal temperature of at least 165 degrees Fahrenheit and soft in center; about 30 minutes.

Note: Can use a “sectionizer” to cut them into wedges.

Number of portions: 45

Size of portion: 1/2 cup

Adapted from: Broome-Tioga BOCES, Rural Health Network

Sesame Cabbage Salad

• Sunflower Seeds ½ cup
• Vegetable Oil 2 tablespoons
• Green Cabbage (NYS) 4 lb. 5 oz.
• Red Cabbage (NYS) 4lb. 5 oz.
• Carrots (NYS) 1 lb.
• Scallions 8 small
• Rice Vinegar ⅔ cup
• Granulated Sugar ½ cup
• Low Sodium Soy Sauce (gluten free) ¼ cup
• Sesame Oil 1 teaspoon
• Ground Black Pepper ½ teaspoon

Method:

1. Quarter and core cabbage. Slice the cabbage in a food processor fitted with a slicing blade. Transfer to a large bowl.
2. Trim and peel carrots. Shred in a food processor fitted with a shredding blade. Add to the cabbage
3. Trim scallions and finely dice. Add to the vegetables and toss to combine.
4. Whisk vinegar, sugar, soy sauce, sesame oil, and black pepper in a small bowl until the sugar is dissolved.
5. Just before serving, toss the salad with dressing.

Number of Portions: 50

Size of Portion: ½ cup

Adapted from: New School Cuisine Cook Book pg. 23