Inspiration of the Week

This week I was inspired by an email sent by our Board Member, Subha Luck.  She sent me a copy of Underhill I.D. School’s newsletter called The Grapevine.  Along with various school updates, the “Principal’s Corner” talked about the great work happening in the school kitchen and shared news of new healthy taste tests happening in the school cafeteria.  It included a recipe for Maple Wheat Berry Salad which is now part of the school meal program since the students gave the samples “two thumbs up!”  I was also inspired to read their menu which features many homemade options, whole wheat pasta and bread, fresh fruit and vegetables, and barely any refined sugar.

There are some very inspiring school food programs all across Vermont.  What is your experience with school meals in Vermont?  How can we help your school be more like Underhill I.D.?  Our child nutrition team is here to help you so please be in touch! 

Here is the Maple Wheat Berry Salad Recipe:

1 ½ cups Wheat Berries

6 cups Water

4 oz Shredded Cheddar Cheese

½ cup Corn

1 scallion sliced

1 T of Freshly Squeezed Lemon Juice

Dressing:

¼ cup Dijon Mustard

¼ cup Red Wine Vinegar

¼ cup Olive Oil

¼ clove Garlic Minced
¼ cup Vermont Maple Syrup

Bring wheat berries and water to a boil, cook for one hour (until tender).  Spread out on sheet pan and chill.  Transfer to mixing bowl and add cheese, corn, green onion, and lemon juice.  Finish salad with dressing.

6 servings: 158 calories, 1g fat, 1 mg sodium, 6g fiber, 7g protein, 10 mg calcium, 33g carbs.