organic recipes

As we commemorate National Organic Month, there’s no better way to highlight the importance of organic food than by serving up delectable dishes that are both nutritious and flavorful. In this article, you can find four recipes that you can ensure are a delightful experience for children while also providing them with the essential nutrients they need to thrive. Each recipe is crafted using fresh, organic ingredients sourced locally whenever possible to provide maximum flavor and nutritional value.

So let’s dive into these flavorful Food Program recipes and make every bite count!

Organic Raisin Bran Muffins


• 1 1/2 cups organic raisin bran cereal
• 1 cup organic all-purpose flour
• 1/2 cup organic sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup organic milk
• 1/4 cup organic vegetable oil
• 1 large organic egg


1. Preheat your oven to 350 degrees F (175 degrees C) and line a muffin tin with paper muffin liners or coat with non-stick cooking spray.

2. In a large mixing bowl, combine the dry ingredients including all-purpose flour, baking powder, salt, sugar, and cinnamon.

3. Make a well in the center of the dry ingredients and add the wet ingredients including milk, vegetable oil, and egg.

4. Mix until just combined.

5. Fill each muffin cup about 3/4 full with batter.

6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

What about the grain ounce calculation?

Different grain foods have different levels of water content, which affects the amount of grain content of that food. For example, cooked pasta and rice has higher water content than crackers of bread. Ounce equivalents aims to ensure that the appropriate amounts of grains are served.

However, we understand that the CACFP community does not have the resources schools and government entities have. The biggest concerns we’ve heard from you are:

  • How do you calculate an ounce equivalent?
  • What about inconsistency between brands?
  • How do you know you served enough grains under the new requirements?

KidKare can help you with this. Learn more.

Ham and Cheese Pita Pizza


4 Greek-style pita bread
1/2 cup organic tomato sauce
4 slices of Beretta Virginia Ham, cut in quarters or slices
1 1/2 cup grated mozzarella cheese
4 Tbsp of Parmesan cheese, coarse salt, and freshly cracked pepper to taste pinch of Greek dried oregano or Italian seasoning olive oil for drizzling.

  1. Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper for quick clean-up.
  2. Place the pita bread onto a large baking sheet. Spread tomato sauce evenly over pitas. Top evenly with Beretta Virginia Ham, mozzarella cheese, and Parmesan cheese. Season the pizzas with salt and pepper and the dried Greek oregano. Drizzle with a bit of olive oil. Bake until cheese is golden and bubbly, about 10 to 15 minutes. Cut into quarters and serve!

Vegetable Pasta Soup


4 Cups Chicken Broth
2 Cups Water 
15 ( Ounce) Can Chopped Peeled Tomatoes
15 (Ounce) Can Tomato Sauce
1 Cup Dried Lentils 
1 Cup Chopped Carrots 
1/2 Cup Chopped Celery 
1/2 Cup Chopped Onion
1 Tablespoon Dried Basil
Dash of Pepper
1 Clove Minced Garlic
1 Cup KAMUT® Khorasan Spirals/Penne


In a large cooking pot, combine all ingredients except pasta.  Bring to a boil, reduce heat, cover and simmer for 25 min of until lentils are nearly tender.  Add pasta.  Simmer until pasta is cooked about 10 min.

Pineapple Frozen Fruit Pops


1 cup pineapple (crushed)

1 cup yogurt (low-fat, fruit flavored)

6 ounces orange juice (frozen, concentrate (thawed))

  1. Mix the ingredients in a medium-size bowl. Divide into 4 paper cups.
  2. Freeze until slushy – about 60 minutes. Insert a wooden stick half way through the center of each fruit pop.
  3. Freeze until hard or at least 4 hours. Peel away the paper cup before you eat the fruit pop.


USDA Nutrition

Organic It’s Worth It

Bake It With Love

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