Robbinsdale Child Nutrition has been working with chefs to come up with new updated vegetable recipes. Recipes are located on the left hand side of the page. 

We firmly believe that healthy eating patterns are essential for students to do well in school, enjoy the time they spend with their friends and family, and fully develop both mentally and physically. Furthermore, these habits have been linked to reduced risk for mortality and prevention of future chronic diseases.

Robbinsdale Child Nutrition lunch menus offer kids a wide variety of foods that are both nutritious and delicious. We are starting with posting our vegetable recipes and will work on posting more food groups. Cooking new recipes is a fun and engaging activity that can be enjoyed right at home!

Recipe from 2015-16 school year: Creamy Broccoli and Apple Slaw

Recipes from the 2016-17 school year: Oven Roasted Brussels Sprouts, Roasted Squash, and Roasted Honey-Butter Carrots

Recipes from the 2017-2018 school year: Honey Sriracha Roasted Delicata Squash, Parmesan Herb Roasted Carrots with Sriracha Mayo, and Spicy Sweet Potatoes

Recipes from the 2018-2019 school year: Honey Mustard Carrot Coins

More vegetable recipes coming soon!

Click here to read more about Child Nutrition's work on updating the vegetable recipes.