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 Recipes for Schools and Institutions Using Maine Ingredients Minimize

Maine Four Seasons Pie
Maple Roasted Orange Veggies
Maine Pizza
Maine Marinated Veggies for Salad Bars
Maine Fruit Crumble
Aroostook Wheat Berry Fruit Salad
Autumn Harvest Corn Pudding
Barbeque Burgers
Carrot Ginger Soup
Carrot Raisin Slaw
Chicken Pot Pie With Maine Mashed Potatoes
Fresh Tomato Salsa
Italian Inspired Pasta w/ ME White Beans & Veggies
Maine Apple Gingerbread
Maple Roasted Root Vegetables
Pumpkin Snack Cakes
Wild Blueberry Cobbler
This salad contrasts the sharp taste of cumin with the sweetness of raisins.  Nutritional benefits include 71% RDA of Vitamin A,   51% RDA of Vitamin K, and 21% RDA of Vitamin C. 

6 large carrots (about 1 1/2 pounds or 6 cups), grated
6 cups grated cabbage (about 1 1/2 pounds)
1 1/2 cups raisins plumped in 1 cup hot water
5 ounces rice vinegar or fresh lemon juice
3 ounces canola oil
1 1/2 teaspoons cumin
Scant 1/2 teaspoon cayenne pepper
1 tablespoon sugar
Sea salt and fresh pepper to taste
1/3 cup chopped fresh parsley

Grate the carrots and the cabbage into a medium bowl either by hand or food processor.  Add the hot water to the raisins in a small bowl and let set so the raisins will plump.  In a small bowl, whisk together the rice vinegar, canola oil, cumin, sugar, cayenne pepper, chopped fresh parsley.  Season to taste with sea salt and fresh pepper.  Drain the raisins and add to the carrots and cabbage.  Stir the dressing into the salad and serve.  Makes about 24 – 1/2 cup servings.

Nutritional analysis per serving: 81 calories, 1 grams protein, 12 grams carbohydrates, 3 grams fat (0 grams trans fat), 27 mg. sodium, 2 grams fiber.

Cheryl Wixson’s Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment.  For more recipes, visit our website at:
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