Read about New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks, a new resource developed by Vermont FEED, the School Nutrition Association of Vermont and the Vermont Agency of Education.
New School Cuisine features local seasonal recipes developed by Vermont school nutrition professionals with support from the New England Culinary institute. All recipes are scaled for large-volume cooking and meet the latest USDA dietary standards. From Strawberry Spinach Salad and Mac and “Trees” (broccoli) to Chicken Vegetable Curry and Twice-Baked Sweet Potato, every recipe was tested in school kitchens and approved by hundreds of schoolchildren. More than just recipes, the cookbook is also packed full of resources, including:
- Ways to make local food more affordable
- How to incorporate USDA foods into “from-scratch” cooking
- Tips for introducing new recipes into school cafeterias
- Knife skills and produce storage guides
New School Cuisine demonstrates to the nation that the transformation of school cafeteria food has begun. The dozens of school cooks who shared their recipes and practices hope they will become part of other schools’ food culture--and that cooks across the nation will be inspired to keep cooking with love and hope for a healthier generation.
To view and download the Cookbook for free, visit vtfeed.org.