New School Cuisine: Nutritious and Seasonal Recipes for School Cooks (VT-FEED)

Excerpt from New School Cuisine:

While the Farm to School (FTS) movement is picking up steam in many parts of the country, state government agencies, nonprofit organizations and business associations in Vermont have been advocating for FTS programs for twelve years. By collaborating with child nutrition personnel and the state agencies that regulate school meals, Vermont’s movement aligned itself with school nutrition programs early on, working towards providing all children with access to healthy, balanced meals at school. These partners recognized that child nutrition staff in Vermont were cooking from scratch, often with local ingredients. So when the 2012 Dietary Guidelines were introduced, we saw an opportunity to share their creativity with others. The result is this book, created by school cooks, for school cooks. New School Cuisine was created by VT FEED, the Vermont Agency of Education’s Child Nutrition Program, and the School Nutrition Association of Vermont.

Partial List of Recipes:
Magenta Root Slaw
Green Bean, Cranberry, and Sunflower Seed Salad
Spaghetti Squash Bake
Warm Lentils & Spinach
Vermont Maple Apple French Toast Bake
Arugula Lemon Pesto Pasta Salad
Chicken Vegetable Curry
Falafel Nuggets

View the cookbook here.