Vermont schools team up to create healthy cookbook

“New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks” is filled with healthy recipes that meet USDA guidelines.

Jan. 8—Mac & trees—macaroni and cheese with broccoli—roasted parsnip chips, strawberry and spinach salad and green monster pops were already on the menu at some Vermont schools that have done away with frozen chicken nuggets and fish sticks.

Now those creative cooks are sharing their healthful recipes with other schools.

“New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks,” produced with help from a grant from the U.S. Department of Agriculture, fundraising and the Vermont Department of Education.

It was distributed last month to all Vermont public schools and to every state to spread the word about healthy eating.

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