School is back in session and the temperatures are starting to feel crisp and cool. Fall is definitely on the way after a summer that went by too fast. Now we start thinking about the changing foliage, pumpkins, apples and sweaters. Fall provides an abundance of fruits and vegetables that you can incorporate into your meals and menus. Use these unique tips to introduce your students to some of these seasonal items in your breakfast, lunch, snack and Fresh Fruit and Vegetable Programs to show students how delicious fruits and vegetables can be. Add any of these fruits and vegetables to your menu as a part of or on the side of Pilgrim's Pride chicken products and recipes. Find all of our delicious chicken recipes here!

Apples: Use chopped apples in salads or with a yogurt dip. Use apples in our Apple Balsamic Salad Shaker recipe.

Blackberries: Delicious by themselves or baked into whole grain muffins. Blackberries make a great addition to our Chicken n' Waffle Bites or Chicken and Waffle Tacos.

Broccoli: Roast broccoli with olive oil and a touch of sea salt to make this vegetable irresistible.  Add a sprinkle of Parmesan cheese for even more flavor. Broccoli is always a good idea when served with our Homestyle Chicken nuggets.

Cabbage: Make into a traditional coleslaw or roast large pieces in the oven. Thinly sliced cabbage also works great in stir-fries and casseroles. Use in our Spicy Teriyaki Stir-fry, Chicken Fried Rice, or Asian Chicken Wrap recipes.

Carrots: Try purple or white carrots to get out of a baby carrot rut. Or cut carrots into chunks and cook with a honey-glaze. Use carrots in our Chicken Teriyaki Noodle Bowl or with our Honey BBQ Chicken Poppers.

Cauliflower: Roast in the oven like you would broccoli or turn into cauliflower rice for a trendy spin on rice and other grains. Use in any of our stir-fry recipes or chopped up in the Buffalo Chicken Hash for an extra dose of vegetables.

Corn: Have a corn shucking contest. The winning team gets a special menu. Use in our Mexican Cantina Bowl or Chicken Fiesta Salad Shaker recipes.

Cucumbers: Add to chicken sandwiches for a crunchy bite. Slice into spears and serve with hummus.

Eggplant: Roast eggplant and toss with pasta or try a baked Eggplant Parmesan. You can also slice eggplant very thin and turn into chips for chicken nachos.

Fennel: Fennel has a unique licorice flavor that is refreshing when thinly-sliced into salads. Fennel baked with Parmesan and chicken is also a delicious option.

Grapes: Roast grapes and serve over yogurt or dehydrate to make your own raisins. Add to Balsamic Chicken Salad Shaker recipe in place of or in addition to apples.

Green Beans: Any vegetable is delicious roasted and green beans aren't an exception. Serve as green bean "fries". Steam green beans and add to any of our stir-fry vegetables or to a Honey BBQ Popper Mashed Potato Bowl.

Kale: Chop kale for stir-fries or massage with oil and a dash of salt for salads. You can also bake into kale chips. The seasoning options are endless. Use kale in any of our salad shaker recipes or wraps.

Melons: Puree watermelon (or any melon) with water to make a refreshing melon juice. Or turn into a dressing to drizzle over one of our salad recipes.

Peaches: Bake into a whole grain crisp that's healthy enough for breakfast and serve with yogurt. They also make a great addition to a salsa to serve over chicken breasts.

Pears: Add pear slices to a whole grain wrap or bread slices with nut butter. Saute in a skillet with cinnamon and serve over whole wheat pancakes or chicken and waffles.

Peppers: Try different varieties like poblanos, hatch and shishito. Roast and add to any Mexican dish. Use peppers in our Chicken Cantina Bowls, stir-frys, Sausage, Egg and Cheese Breakfast Bowls or Sausage Stuffed Peppers.

Potatoes: Introduce different varieties like purple, fingerling, Japanese sweet potatoes and purple sweet potatoes. Use potatoes in our BBQ Mashed Potato Bowls and Buffalo Chicken Hash.

Pumpkins: Stir pumpkin puree into yogurt with cinnamon or try in a savory dish like soup or chili. You can also use pumpkin puree in place of some of the cheese in Macaroni and Cheese. Make waffles and add pumpkin to add a fall twist for our Chicken and Waffle Bites recipe.

Radishes: Radishes add a spicy crunch to any dish. Use in place of red onion in fresh salsa or as a topping option for our Mexican Cantina Bowls.

Raspberries: Try yellow raspberries, also known as golden berries. Puree into a glaze with mint and drizzle over chicken breasts for a gourmet experience.

Squash: Summer squash and winter squash meet this month. Try to serve as many varieties of squash as possible to see which ones students like best. Saute summer squash to add to our Chicken Fried Rice or the Sausage, Egg and Cheese Breakfast Bowls. 

Tomatoes: Summer tomatoes are often served best on their own. Introduce students to Caprese by serving a simple dish of chicken, tomatoes, mozzarella and basil, or make it into a sandwich. Add tomatoes to our Chicken Enchilada Wrap, Buffalo Chicken Sub or Chicken Alfredo Pizza recipes.