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From Our Kitchen: Quinoa Salad with Butternut Squash and Cranberries

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This filling quinoa salad will catch your eye with the rich, autumnal allure of its golden-brown squash and bright burgundy berries. For a satisfying vegan option, forgo the feta and swap agave for honey. Quinoa Salad with Butternut Squash and Cranberries Yield: 8 -1/2 cup servings Ingredients: 2 cups butternut squash, cubed 1/4 cup olive oil, divided 1 teaspoon salt, divided 1/2 teaspoon ground black pepper, divided 2 cups quinoa 1/2 cup feta, crumbled 1/4 cup sweetened dried cranberries 2 tablespoons fresh...


Helping Students Discover a Variety of Fresh Fruits and Vegetables

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SAGE Standards #2 and #3: We use fresh fruits and vegetables and we offer fresh salads and house-made dressings. What We Do We offer two kinds of fresh-cut fruit every day, serve fresh fruit salad every Friday, and offer fresh fruit as an alternative to sugary dessert items. We serve fresh vegetables daily, including one plain steamed veggie, as an accompaniment to our main entree. We also offer grilled and raw veggies for sandwiches and wraps, and to accompany our...


What Our Dietitians Eat

Nutrition, From Our Kitchen

Dietitians know all about food and nutrition. In honor of Registered Dietitians Day (March 11), we asked our RD's about their favorites dishes. The answers may surprise you! Our dietitians follow the philosophy of the SAGE Spotlight Program®. Eating a variety of foods, balancing choices and moderating less desirable options is the way to go! Lauren Hess: Favorite green dot food: "Strawberries – I love this fruit! They're delicious in everything from salads to smoothies, and even dessert." Favorite...


Fresh Herbs Perk Up Green Salads

From Our Kitchen, Gardens

Many of us enjoy growing fresh herbs, but sometimes we can't use them up fast enough. They grow better if trimmed frequently, but since we might not do as much cooking during the summer months, our plants can get a bit leggy. One solution is to add the herbs to salads. Some snips of fresh parsley, basil, tarragon and cilantro can really brighten a run-of-the-mill green salad. Avoid using strong-tasting herbs like rosemary, marjoram and oregano, which can overwhelm the...


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