K-12 Schools

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grilled mango goat cheese salad
Grilling mango caramelizes the natural sugars in the fruit and intensifies the flavor. Chef Morales pairs it with creamy goat cheese, bitter arugula and crunchy nuts for textural and flavor contrast.
avocado caesar salad
With vegetables moving to the center of the plate, there’s a trend toward preparing them with typical meat-cooking techniques, like grilling. Here, the smoke and char take salad ingredients into a bold new flavor dimension.
asian grilled tri tip
Tri-tip is an economical cut of beef taken from the large triangular muscle of the bottom sirloin. Marinating before grilling tenderizes the meat and infuses it with flavor.
skewered spiced lamb kafta
Wrap ground lamb around skewers for an easy and cost-effective handheld appetizer or entree.
Students are testing the efficiency of the soil-free growing method, which may eventually be used to provide produce for student lunches.
wormy apples
Organic, scarred fruits and vegetables are found to have higher antioxidants, studies show.
The legislation, which now awaits Gov. Dannel Malloy’s signature, would require the state’s departments of agriculture and education to develop such programs in public schools.
Replacing the district's fryers took a multiyear effort...
Though officials say the new process will streamline cafeteria throughput, some groups are encouraging parents to question the implications of children using such technology.
The event, created in partnership with the French Department of Agriculture, highlights healthy choices and the inclusion of produce in school meals.

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