Lexington Public Schools

CONTACT INFORMATION

Kevin Silvia - Resident District Manager Ext. 69107

ksilvia@lexingtonma.org

Christina Flutie, RD - Asst. Food Service Director  Ext. 69110

flutiec@whitsons.com


Jean Davis - Catering Manager/Asst Manager Ext. 69109
jdavis@lexingtonma.org    Catering Request

Jill Mawn- Administrative Assistant *School lunch refunds
jmawn@lexingtonma.org

General Information Ext. 69108

(781) 861-2320 

 


MEAL PRICING

Elementary School

Breakfast Reduced $0.30
Breakfast Full Price $2.00
Lunch Reduced $0.40
Lunch Full Price $3.50

Middle School

Breakfast Reduced $0.30
Breakfast Full Price $2.00
Lunch Reduced $0.40
Lunch Full Price $3.50
Lunch Boar's Head Deli $3.75

High School

Breakfast Reduced $0.30
Breakfast Full Price $2.00
Lunch Reduced $0.40
Lunch Full Price $3.50
Lunch - Salad Bar-Commons 2 $3.75
Lunch - Boar's Head Deli $3.75

*All meals include: Protien Choice, Fresh Vegetable Choice, Fresh Fruit Choice and Milk Choice. *Water is not included in the meal price.


Visit MySchoolBucks.com

Get Your free mobile app.

  • newsletters

Recent Newsletters

Whitsons SimplyRooted Magazine Spring 2018    pdfPDF HTML
Whitsons SimplyRooted Magazine WINTER 2018  pdfPDF | HTML

School Nutrition Blog

Spinach Quinoa and Roasted Butternut Squash Salad

Posted by Kevin Silvia @

Quinoa salad dish
Continue your summer of health with healthy recipes by Whitsons! Try our chef-approved recipe for Spinach Quinoa and Roasted Butternut Squash Salad. This fantastic salad will give you a great boost of flavor with all the added nutrients from its ingredients. Enjoy!

Ingredients

Salad

2 cups chopped spinach

1 cup quinoa, rinsed

2 cups water

1 (1 ½ pound) butternut squash peeled and diced

1/3 cup sliced almonds

3 tbsp cup dried cranberries

3 tsp olive oil

Dash of salt

Lemon dressing

2 tbsp olive oil

2 cloves garlic pressed

1 teaspoon Dijon mustard

½ tsp salt

Dash of ground black pepper, to taste

Instructions

Butternut Squash: Preheat the oven to 400 degrees F.  Place butternut squash on a sheet pan, drizzle 2 tablespoons of olive oil over squash and a dash of salt. Roast squash for 15- 20 minutes, turning once until tender. Add cranberries to pan for last 5 minutes. Remove from oven and let cool.

Cooking the quinoa: Rinse quinoa and combine with 2 cups of water. Add to a saucepan and bring to boil over medium heat until quinoa has absorbed all water. Remove from heat and let cool for 5 minutes.

Lemon dressing: Whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper.

Toasting almonds: Add ¼ tsp of olive oil to skillet until simmering. Add almonds and dash of salt stirring frequently. Cook until golden, remove from heat and set aside.

Tossing the salad: In a large bowl combine chopped spinach, cooled quinoa, butternut squash. Toss together then add Lemon dressing mixture. Continue to toss until well combined then serve!