March 2026

Our very own Food and Nutrition Service seeks to inspire students to love healthy foods and learn to recognize and choose well-balanced meals so they will develop healthy habits for life. When students start the day with a healthy meal, they are more likely to retain what they learn in class, behave better, and experience better health outcomes.

The Food and Nutrition Services team operates in 8 school sites servicing all 11 schools throughout the district. The team is committed to serving scratch cooked, fresh nutritious meals every day to every student. Read more about all that is on offer here.

To keep your eyes from going half-mast by 10 a.m., choose whole foods and skip processed foods that have extra sugar. Eating a variety of nutritious foods can help you feel fuller longer and carry you through to lunch.

• Whole grains — think oatmeal, whole-grain cereal, or whole wheat toast.

• Lean protein such as peanut butter, eggs, or Greek yogurt.

• Low-fat dairy such as milk, cottage cheese, or yogurt.

• Fruits and veggies — either fresh or frozen—both work

Spinach is an exceptionally nutrient-dense, low-calorie leafy green, especially rich in vitamin K, vitamin A (via carotenoids), folate, iron, and magnesium. It is also high in antioxidants (lutein, zeaxanthin), fiber, and potassium, promoting heart health, vision, and bone strength

Ingredients:

• 10 oz frozen spinach, thawed and drained
• 3 eggs
• 1/3 cup half-and-half (or milk or cream)
• 1/2 cup grated gruyere or cheddar
• 1/4 cup grated parmesan
• 3 oz. cream cheese, room temperature
• 1/2 cup diced onion (white, red, or green onions)
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 recipe pâte brisée (recipe below for this)

Preheat oven to 425ºF. Mix the cream cheese with the eggs, one at a time. Mix in the half-and-half, salt, and pepper. Then add the rest of the ingredients: spinach, gruyere, parmesan, and onions. Mix. Shape the pâte brisée in either of the two methods described below. After the shape crusts are filled, place the aluminum tins on a baking sheet and bake the quiches for about 20 minutes. Cool for a few minutes.

Carefully remove the quiches from the aluminum tins, line the baking sheet with parchment paper, and place the quiches on the lined sheet. Place the quiches back in the oven for 5-10 minutes until the crust sides crisp up a bit. Let cool for 10 minutes, then serve.

Makes 3 quiches or 12 mini quiches

Pâte Brisée - adapted from Martha Stewart

2 1/2 cups flour

1 cup (2 sticks) butter, chilled and cut into small pieces

1 tsp salt

1/4-1/2 cup ice water

Mix the flour with the salt. Cut the butter into the flour with a pastry cutter or your fingers until it resembles a coarse meal. Add the ice water, a little at a time, while gently mixing until the dough sticks together. Split the dough in two. Place each half on a piece of plastic wrap and flatten each into a disc. Wrap the dough in the plastic wrap and refrigerate for at least 1 hour, until ready to use.

Makes 2 9-inch pie crusts

Stretch your legs AND nourish your inner art enthusiast when visiting The DeCordova Sculpture park! Visit ground-breaking contemporary art exhibitions in the Sculpture Park and explore 30 acres of trails, lawns, and gardens. Children under the age of 12 visit for free.