Difficulty rating: 3 chef's hats (out of 5)
Prep/Total Time: 10 minutes for Pesto, 50 minutes for Chicken
As a chicken producer, we raise and eat a lot of chicken and getting our kids to keep eating chicken and loving it can be a challenge. This recipe is something we discovered one year when we grew a lot of basil and it’s now a family favorite. It sounds fussy, but it couldn’t be easier. The juice on the bottom of the pan is what makes this chicken so good. Pesto can be expensive, but if you grow your own basil it’s not too bad.
To make the pesto, add the walnuts and garlic to a food processor and grind. Add basil and cheese and salt and continue processing. Add oil while processing to the thickness you desire.
Thaw the chicken and cut into parts. We usually just leave the legs and thighs connected. Rinse with cold water and pat dry. Remember to practice good food safety!
Pre-heat the oven to 450F. Put 1 tbsp of butter in a roasting pan and place it in the oven until melted. Add the chicken parts, skin side up, and cook at 450F for 15 minutes. Remove the pan from the oven and spread on ¼ of the basil. Turn each piece over and spread another ¼ of the basil on the chicken. Roast for another 10 minutes then turn the chicken over again and spread on another ¼ of the basil. Cook until done (about 35 minutes total cooking time). When done remove from the oven and spread the remaining basil all over the chicken pieces.
Remove the juices from the bottom of the pan and pour over the chicken at serving. Delicious!!!
Inspired by Jason Fischbach of Pasture Perfect Poultry near Ashland, WI
Difficulty rating: 1 chef's hat (out of 5)
Prep/Total Time: 30 minutes
In a small bowl, whisk together vinaigrette ingredients until emulsified and let stand while you chop the veggies.
Finely chop or shred cabbage and kale into thin ribbons. Peel and grate carrots and beets. Finely chop parsley or cilantro.
In a large bowl toss the rainbow of veggies and vinaigrette together until well mixed and serve.
Feel free to substitute or omit any vegetables. Play with adding other seasonal vegetables, like red and orange bell peppers, sweet potato matchsticks, and snaps peas. For a zestier salad, add 2 finely chopped apples and 2 teaspoons of lemon juice!
Difficulty rating: 2 chef's hat (out of 5)
Prep/Total Time: 30 minutes
Peel, seed and dice butternut squash into even size pieces. Place squash in a medium sauce pan, cover with water and bring to a simmer over medium heat. Simmer squash for 5-10 minutes until squash is fork tender. Strain Butternut squash and place into a bowl.
If using frozen squash, you can skip the above steps and instead reheat squash until hot in microwave or oven.
In a mixer or with a hand blender, mash squash until smooth. Add Butter and stir until butter is completely melted. Add remaining syrup, vanilla, salt and pepper and stir until completely mixed. Adjust seasoning as desired with salt and pepper and serve.
Inspired by Patrick Moore, A'viands Food Service Director for the Ashland School District
Difficulty rating: 1 chef hat (out of 5)
Prep/Total Time: 10 minutes
Core and chop apples. Wash and chop celery and cilantro.
Mix together chicken, apples, celery, dried cranberries, cilantro, and mayo. Season with salt and pepper to taste.
Serve with whole wheat bread or toast and lettuce (optional).
Local Foods Recipes
A collection of meals and snacks that are healthy, tasty, easy-to-prepare, culturally-significant, and feature seasonal, locally-sourced ingredients.
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