• Serving independent schools and colleges with since 1990
MAY 2017

From Our Kitchen: Asparagus & Ricotta on Herbed Flatbread

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For a light, savory spring supper, enjoy this chewy flatbread topped with smooth ricotta and bright asparagus. Asparagus & Ricotta on Herbed Flatbread Yields: 2 14-inch flatbreads Serves: 8 If you’re short on time, substitute pita from a local bakery for the fresh-baked flatbread, and mix the herbs in with the ricotta. Ingredients: 2 cups all-purpose flour 1 tablespoon minced garlic 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 1 teaspoon kosher salt 1 teaspoon ground black pepper...


Growing SAGE: The Educational Gardens at Savannah Country Day

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Ever since Lower School Science Teacher William Eswine first planted its vegetable and fruit gardens in 1975, SAGE partner Savannah Country Day School has been at the vanguard of using food as an educational tool. In addition to growing an abundance of traditional veggies and herbs, the gardens, which Eswine has continued to maintain, include exotic plants like citrus fruits and kumquats. Some of the produce even goes into SAGE meals! The garden is central to the Lower School student...


Wholesome Whole Grains

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SAGE Standard: “We offer a variety of whole-grain breads, bagels, and rolls.” What We Do We offer a selection of whole-grain breads and at least one salad made with whole grains every day. We also regularly incorporate whole-wheat and whole-grain pasta and brown rice into our menus. We encourage students to try new and different whole grains, like amaranth, farro, quinoa, sorghum, and spelt by incorporating them into sides and salads. Why We Do It The outer layer, or...


From Our Kitchen: Spinach and Roasted Veggie Quinoa Breakfast Bowls

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Bowls shouldn’t just be reserved for cereal and oatmeal; you can pack a tasty, complete breakfast into those things! Try this complete breakfast, which should keep you going all morning long. You can make most of this ahead and assemble the bowls the morning of. Swap out or add ingredients as you like–this can easily be made vegetarian or vegan! Yields 4 servings Ingredients: 2 cups water or broth 1 cup quinoa 2 cups chopped spinach 1 large sweet potato...


Real Flavor from Fresh Herbs and Spices

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SAGE Standard: “We cook with trans-fat free oils and MSG-free seasonings.” What We Do We enhance the flavor of our food with a variety of fresh, natural herbs and spices—ranging from those grown in our own campus gardens to those harvested across the globe. We make many of our own salad dressings, Asian sauces, and other prepared condiments specifically to avoid added trans fats and MSG (monosodium glutamate). Why We Do It Trans fats have been chemically altered to...


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