Follow Food & Supply Source on Instagram & Facebook to see fresh, new menu ideas every Monday!  #MenuMonday Ingredients: Salad Ingredients: 10oz cherry tomatoes cut in half 1/2 medium red onion thinly sliced 1 12oz jar of marinated artichoke hearts strained from water/marinade 1 15oz can of cooked chickpeas strained, rinsed, and dried (about 1 1/2 cups cooked chickpeas) 2 Tbsp fresh basil chives finely diced 1 Tbsp capers Tuscan Vinaigrette: 1/4 cup olive oil 2 Tbsp red wine vinegar 1 tsp dried parsley 1/4- 1/2 tsp salt add more or less depending on preference 1/2 tsp garlic powder or 1 garlic clove finely minced 1/4 tsp ground black pepper    ...

 Follow Food & Supply Source on Instagram & Facebook to see fresh, new menu ideas every Monday!  #MenuMonday Ingredients: 1 1/2 (680g) zucchini, cut lengthwise into wedges (about 3 medium zucchini) 1/2c (50g) freshly grated Parmesan 1tsp (5ml) dried herbs-thyme, oregano, basil, rosemary, etc… 1/2tsp (2.5ml) smoked paprika 1/2tsp (2.5ml) garlic powder 1/2 Kosher salt, to taste black pepper, to taste (freshly ground if possible) 2 Tbsp (30ml) olive oil 3Tbsp (45ml) chopped fresh parsley leaves           Directions: 1.Preheat oven to 400°F. Line baking sheet with parchment or aluminum foil. Spray with non-stick cooking spray. 2.In bowl, combine Parmesan, dried herbs, smoked paprika, and garlic powder, salt, and...

 Follow Food & Supply Source on Instagram & Facebook to see fresh, new menu ideas every Monday!  #MenuMonday Ingredients: 1 salmon fillet (thaw if frozen) 1/2c Feta cheese 1/4c chopped fresh parsley- rough chopped you will finish chopping with Feta 2 Tbsp chopped fresh chives-rough chopped you will finish chopping with Feta Juice from half a lemon 1/8 tsp salt pinch of pepper             Directions: 1.Preheat oven to 400 degrees. 2.Line baking sheet with parchment or foil for easy clean-up. 3.Combine parsley, chives, feta, lemon, salt and pepper on cutting board. 4.Run knife through it several times, chopping up all ingredients to mix. 5.Spread on fillet. 6.Bake...

 Follow Food & Supply Source on Instagram & Facebook to see fresh, new menu ideas every Monday!  #MenuMonday Ingredients: 2 ripe medium avocados, fleshed and diced 4oz feta (block will yield best taste and texture) 3 medium Roma tomatoes, seeded and diced 1/3 cup diced red onion 2 cloves garlic, minced 1/2 cup chopped parsley (or cilantro) 1 Tbsp extra virgin olive oil 1 Tbsp apple cider vinegar (or white vinegar) 1/2 tsp fine sea salt, or to taste             Directions: 1.Check avocados: Make sure your avocados aren’t too soft so they hold their texture better. 2.Cut 4oz block of feta into cubes. 3.Add all ingredients: In...

 Follow Food & Supply Source on Instagram & Facebook to see fresh, new menu ideas every Monday!  #MenuMonday Ingredients: 2 medium zucchini cubed 4 fully cooked sausages sliced into circles 1/4-in thick 1 onion cut into 3/4 -in pieces 1/4 tsp garlic powder 1/2 tsp dried oregano 1/2 tsp dried basil fresh basil for garnish 1 bell pepper cut into 3/4-in pieces 1/4 tsp onion powder 1/4 tsp pepper 2 1/2 tbsp olive or avocado oil 1/2 tsp salt 1 tsp garlic minced       Directions: 1.Heat 1 tbsp of olive oil in a skillet over medium-high heat. 2.When the oil is hot, then add chopped sausage and saute, flipping sausage...

 Follow Food & Supply Source on Instagram & Facebook to see fresh, new menu ideas every Monday!  #MenuMonday Ingredients: 2 flatbread crusts 2 Tbsp olive oil 4-6 Tbsp apricot jam zest of 1 lemon (about a Tbsp) 8oz plain goat cheese 1 cup flesh blueberries 4-9 Tbsp honey a small handful fresh mint leaves, julienne cut Kosher salt             Directions: 1.Make my super quick and easy 5 minute flatbread dough and par-bake it according to recipe directions. Or use two store-bought flatbread crusts. 2.Heat oven to 500 degrees 3. Brush both crusts with olive oil. Divide apricot jam and lemon zest evenly between the flatbread crusts. 4.Divide...

 Follow Food & Supply Source on Instagram & Facebook to see fresh, new menu ideas every Monday!  #MenuMonday Ingredients: 1 Package sugar cookie dough mix or your favorite recipe 8oz Brick Cream Cheese- Softened 6Tbsp Butter- Softened 2 cups confectioners sugar 1tsp vanilla extract Pinch salt Assorted berries and fruit blueberries, strawberries, raspberries, kiwis, mandarin oranges             Directions: 1.Prepare sugar cookie dough according to package or recipe directions. 2.Roll dough to about 1/4 inch thick and cut out egg shaped cookies. 3. Bake accordingly to package or recipe directions. 4.Remove from the oven and allow to cool. Move to a cooling rack to cool completely. Frosting 1.Place...

 Follow Food & Supply Source on Instagram & Facebook to see fresh, new menu ideas every Monday!  #MenuMonday   Ingredients: 8 corn tortillas (6 inch) 1 Tbsp vegetable oil 8.5oz corn, drained 1 1/2 cups shredded, cooked chicken 8oz salsa 2 Tbsp taco seasoning 15oz black beans, drained, rinsed 2 cups colby jack cheese, shredded fresh cilantro tomatoes Directions: 1.Preheat your oven to 450°F. Lay the tortillas on a rimmed baking sheet. Brush the tortillas with the canola oil. Thick enough so that the whole side is shiny, but not so thick that you can see pools of oil. Flip them and brush the other sides. Bake for 10 minutes, flipping the...

 Follow Food & Supply Source on Instagram & Facebook to see fresh, new menu ideas every Monday!  #MenuMonday   Ingredients: 1lb Italian Sausage, casings removed 1 onion, diced 2 garlic gloves, chopped 1/2 tsp ground fennel 1/2 tsp red pepper flakes 4 cups chicken broth 1 (14.5oz) can petite diced tomatoes 8oz pasta such as ditalini 1 tsp Italian seasoning 1/2 cup parmigiano reggiano (parmesan), grated 4oz cream cheese (warmed) 1/2 cup heavy/whipping cream salt & pepper to taste       Directions: 1.Cook the sausage and onion in a large saucepan until cooked, breaking the sausage apart as it cooks, before draining any excess grease. 2. Add the garlic, fennel seeds,...

Food & Supply Source and Child Nutrition Labels The Child Nutrition (CN) Label program was established in 1984 in order to help identify qualifying manufactured food items as being creditable for the Child and Adult Care Food Program (CACFP). Prior to the establishment of the CN Label program, it had become increasingly difficult for CACFP operators to determine which processed and complex food items were creditable. The CN Label program makes it easier for operators to identify creditable items, and as a result, helps to ensure that children enrolled in CACFP are receiving nutritious meals. The CN Label program is an important part of the overall effort to improve the...