Recipe Collection

Summer Sauce

Get your zucchini and eggplant at the FARM STAND and serve it in your CACFP Menu

1 1/2 tbsp oil
2 garlic cloves, sliced
1 can (28 ounces) puréed or crushed tomatoes
1 tsp dried basil (optional)
1 tsp dried oregano (optional)
1 eggplant, chopped
1 onion, chopped (optional)
1 zucchini, chopped
1 cup mushrooms, chopped
Black pepper to taste (optional)

1. Add 1/2 tbsp oil to a medium pot over medium heat. Add garlic and cook until browned.
2. Add can of tomatoes, basil, oregano, and black pepper. Stir and bring
to a boil. Lower heat and cook about 15 minutes.
3. In a large frying pan, heat remaining oil over medium heat. Add chopped vegetables. Cover and cook until vegetables become soft. Stir often.
4. Add tomato sauce to cooked vegetables and continue to cook over
low heat for 15 minutes.
5. Serve over pasta, rice or baguettes.

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Amount per 1/6 cup serving

Calories 120 % daily value*
Fat 4g 6%
Cholesterol <5mg 1%
Sodium 45mg 2%
Carbohydrates 21g 7%
Dietary Fiber 6g 25%
Sugar 10g  
Protein 4g *based on a 2000 calorie diet



Strawberry Shortcake

Get your strawberries at the FARM STAND and serve it in your CACFP Menu


1 cup flour
1½ tsp baking powder
3 tbsp vegetable oil
½ cup low-fat milk
4½ cups sliced strawberries
¼ cup sugar
1½ cups low-fat yogurt

1. Preheat oven to 425°F.
2. Mix flour, baking powder, oil, and milk.
3. Spoon batter onto lightly greased baking pan to make 3 biscuits.
4. Bake for 12–15 minutes. Set aside.
5. In a separate bowl, mix strawberries and sugar.
6. Cut biscuits in half and top each half with strawberry mixture and yogurt.

Amount per 1/6 of recipe

Calories 280 % daily value*
Fat 8g 12%
Cholesterol <5mg 0%
Sodium 140mg 6%
Carbohydrates 48g 16%
Dietary Fiber 4g 16%
Sugar 25g  
Protein 6g *based on a 2000 calorie diet

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