• Serving independent schools and colleges with since 1990
SOCIAL MEDIA FEEDS
08/13/19

From Our Dietitians: The Beet Is On!

Nutrition, From Our Kitchensage img

All of a sudden, the humble beet has become chic. Beet juice, beet smoothies, beet chips, beet chews, crispy beet salad toppings — there’s no shortage of new beet products on the shelves these days. It’s no wonder, because beets can’t be beat when it comes to their nutritional benefits, sports-enhancing qualities, and innovative culinary applications. (No more puns, promise!) The powerful red dye component is probably the most notable feature of beets, and although the staining ability is...

08/06/19

Grilled Eggplant Sandwich with Artichoke Tapenade

From Our Kitchensage img

Serves 6 Ingredients: 4 3/4 ounces canned artichoke hearts 2 ¼ ounces roasted red peppers 1 ounce Kalamata olives, pitted 2 teaspoons capers ¼ ounce chopped fresh basil 2 teaspoons balsamic vinegar ½ teaspoon vegetable oil 1 ¼ cups eggplant, sliced ½ ounce salt, coarse Vegetable oil (for grilling) 6 ounces roasted red pepper strips 3 ounces arugula 6 ciabatta rolls 6 ounces provolone cheese, sliced Preparation: Step 1: Drain canned ingredients. Split ciabatta rolls. Step 2: Lay eggplant slices...

07/23/19

One-on-One with SAGE’s Instructional Designer, Kristen Hanke

Trainingsage img

For Kristen Hanke, being a trailblazer for SAGE’s instructional design is an honor. “It’s super exciting to be the first person in this role,” she says, “there’s just so much opportunity to do what I love.” Since January 2018, Kristen has developed The SAGE Way, our comprehensive training guide to all things SAGE. We asked her what it’s like to lead the way in instruction at SAGE. What is instructional design? What kind of training does an instructional...

07/17/19

International Cuisine: South Africa

Articlessage img

As a result of a long history of political and social upheaval, South Africa is a melting pot of many cultures. Traditional tribal foods come together with the European influence of England, France, Germany, Portugal, and the Netherlands for a uniquely flavorful cuisine. The Diet and Popular Dishes Traditional South African food draws on dishes created by the black majority before colonization, by European colonizers, and by the Indian and Malay slaves colonizers imported. It is hearty and richly spiced...

07/15/19

From Our Kitchen: Pasta Primavera with Marinara Sauce

From Our Kitchensage img

One of the best things about preparing Italian meals is the accessibility of ingredients. Even if you don’t have an abundance of tomatoes or squash from a garden, all of the ingredients in this dish are quick and easy to find — most are probably already in your fridge waiting to be used! Check out our Chefs making Pasta Primavera with Marinara — a simple, veggie-packed dinner your whole family will love. Get the recipe below. Pasta Primavera with Marinara...

07/15/19

From Our Kitchen: Fried Sweet & Sour Tofu

From Our Kitchensage img

Sustainable dining isn’t just about what you throw away — it’s also about what you eat, and how it’s made. Research shows that vegetarian and vegan meals are more sustainable because they require less energy to produce. The Shipley School, recently recognized with the 3 Star Certification by the Green Restaurant Association, has incorporated more plant-based meals into their menu. One of the favorite recipes among faculty, staff, and students is Fried Sweet and Sour Tofu. It’s so popular, Wayne...

07/15/19

Certified Green Restaurant Recognition for The Shipley School

Sustainabilitysage img

Wayne Washington, SAGE Food Service Director at The Shipley School in Bryn Mawr, Pennsylvania knows a thing or two about eco-friendly dining. Shipley’s Avery Silverman Dining Room recently received the 3 Star Certified Green Restaurant® recognition by the Green Restaurant Association (GRA), a national nonprofit that helps restaurants become more environmentally sustainable through stringent certification standards. Check out this video to hear how they did it!  ...

07/05/19

Facts Over Fear: Research-based Considerations for Sourcing Fruits and Vegetables

Nutritionsage img

Today we have more choices than ever when it comes to produce – not only can we choose among many types of fruits and vegetables, but also between produce that’s grown conventionally, organically,  or locally. When deciding what to purchase, it’s important to make choices that align with personal values. It’s also important to consider the facts about the safety of all kinds of fruits and vegetables. With only 12% of adults and 40% of children regularly meeting daily fruit...

ACCOUNT LOGIN

Logging In...
 

Forgot Your Password?

Login

Parents: MyKidsSpending | SAGE Careers

RESET

Verifying Account...
 

Lost your password? Please enter your username (which could be your email address). An email will be sent to the account on file with instructions for resetting your password.

An email was sent to the account on file with instructions for resetting your password.

Reset password

Back to log-in

Close

Quick Contact

Sending...