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Farm to School Salsa     *     Farm to School Salsa     *     Potato Vegetable Salad with Yogurt

 

Farm to school salsa - FORMATTING 1

Ingredients:
2 whole green peppers
4 whole tomatoes on the vine
2 small bunches of long white onions
2 small cans of tomato paste or diced tomatoes
Small handful of marjoram and parsley

Directions:
1. Chop green peppers, whole tomatoes, and herbs into small pieces.
2. Chop both bunches of long white onions from the bulb up to 1/3 of onion into small
    pieces (do not chop much of the dark green leaf as this part is not as flavorful).
3. Mix together all ingredients with tomato paste and/or diced tomatoes.
4. Serve with tortilla chips. Enjoy!

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Farm to school salsa - FORMATTING 2

Ingredients:

  • 2 whole green peppers
  • 4 whole tomatoes on the vine
  • 2 small bunches of long white onions
  • 2 small cans of tomato paste or diced tomatoes
  • Small handful of marjoram and parsley

Directions:

  1. Chop green peppers, whole tomatoes, and herbs into small pieces.
  2. Chop both bunches of long white onions from the bulb up to 1/3 of onion into small pieces (do not chop much of the dark green leaf as this part is not as flavorful).
  3. Mix together all ingredients with tomato paste and/or diced tomatoes.
  4. Serve with tortilla chips. Enjoy!

Potato vegetable salad with yogurt

Ingredients:

  • 2 lbs red potatos
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 medium carrots, peeled
  • 1 medium cucumber
  • 3/4 cup sliced radishes
  • 1/2 cup plain low-fat yogurt
  • 3 Tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper

Directions:

Steam potaoes until they are tender. While potaoes are cooling, steam broccoli and cauliflower until slightly cooked, about 4 minues. Set broccoli and cauliflower aside to cool. Cut carrots into thin slivers. Cut potatoes into chunks. Gently stir all vegetables together in large mixing bowl. In another bowl, wisk together yogurt, mustard, salt and pepper. Pour yogurt dressing over vegetables and stir carefully until coated evenly. Refrigerate 1 hour before serving.

Number of servings: 6.

Nutritional Information per Serving:

  • Calories: 230
  • Fat: 1g
  • Cholestoerol: N/A
  • Dietary Fiber: 6g
  • Sodium: 338 mg

For a printable version of this recipe, click here.

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