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09/24/19

On the Road with the RDs  

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Greetings! Welcome back to the blog series: “On the Road with the RDs” where we invite you to follow along with our Dietitians as they visit venues, teach communities, and continue their education in the wide world of nutrition. This post is from Jessica Holler, one of our Home Office RDs.  In August, I was invited to present at a health and wellness day for faculty at Choate Rosemary Hall in Connecticut. Faculty attend this event just before the...

09/17/19

Waste Not; Want Not

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About 40% of food in the United States is thrown away every year. Surprisingly, most of this waste happens at home. When food is thrown away, so is time and money. But there are simple things you can do to reduce your food waste at home: Take a look in your fridge and pantry to see what you already have. Keep these items in mind as you decide on your meals for the week and craft your shopping list accordingly...

09/12/19

From Our Kitchen: Balsamic-Grilled Portobello Burgers

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Serves: 6 Ingredients: 6 portobello mushroom caps 6 tablespoons balsamic vinegar 3 tablespoons vegetable oil 1 ounce minced garlic 1 1/2 teaspoons ground basil 1 1/2 teaspoons dried oregano 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 cup of spinach 1 large tomato 6 slices of mozzarella cheese 3 pita wraps Preparation: Step 1: Clean mushroom caps and place smooth side up in shallow pan. Step 2: Whisk vinegar, oil, garlic, spices, salt, and pepper. Pour over mushroom caps...

09/10/19

The Makings of a SAGE Menu

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SAGE Dining Services® has been promoting our All Foods Fit philosophy since our beginning in 1990. We know that proper nutrition can have a big impact on students’ academic performance, attendance, athletic performance, and long-term wellness. That’s why we put such care into making sure every menu provides a variety of recipes to properly fuel our communities and suit all tastes. Every menu is composed of a variety of from-scratch recipes. Each recipe begins as a SAGE Chef's idea. It’s...

08/28/19

Up Your Game with Performance Spotlight™

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Does your athlete want to add an extra edge to their game? Properly fueling is one strategy athletes can use to optimize their performance. Research shows adequate nutrition can maximize gains in speed, strength, and agility; shorten the recovery period; provide nutrients that support health; and reduce the risk of injury and illness. We recognize that athletes have special nutritional needs to help them perform their best. Performance Spotlight™ is our nutrition education program designed specifically for them. With Performance...

08/20/19

On the Road with RDs

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Greetings! Welcome to the first installment of our new blog series: “On the Road with RDs” where we invite you to follow along with our Registered Dietitians as they visit venues, teach communities, and continue their education in the wide world of nutrition. This inaugural post is from Nicole Sayre, our RD in the West.   In May, I attended the National Restaurant Association Show in Chicago with colleagues from the Procurement Department. This isn’t just any trade show —...

08/13/19

From Our Dietitians: The Beet Is On!

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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

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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...

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