By LISA RATHKE
MONTPELIER, Vt. (AP) — Mac & trees — macaroni and cheese with broccoli — roasted parsnip chips and green monster pops were already on the menu at some Vermont schools that have done away with frozen chicken nuggets and fish sticks.
Now those creative cooks are sharing their healthful recipes with other schools in a new cookbook called "New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks." It was produced with help from a Department of Agriculture grant.
Kathy Alexander is the director of the Addison Northeast Supervisory Union Food Service Cooperative. She came up with the idea for the cookbook.
She says, "We help kids learn by providing fresh, home-cooked, local delicious food every single day."
The cookbook can be downloaded from the Vermont Department of Education website.Tags: