Go for the Greens 2020,  March 16-20
    12th Annual Celebration of Green Food and Good Fun!

    Kale contains fiber, antioxidantscalciumvitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems.


    Kale Recipes


    Simple Sautéed Kale


    Garlic Cloves, Peeled, Fresh, Minced

    Kale, Fresh, Chopped



    Canola Oil




    1. Heat oil in a large skillet and toast garlic, when it begins to brown, add the Kale, to just wilt, about 3 minutes. Season with salt and pepper.



    Kale Salad with Honey Mustard Dressing


    1 cup Lettuce, Salad Mix, Spring (Mesclun)

    1 cup Kale, Fresh, Chopped

    1 Granny Smith Apple, Fresh, Cored, diced

    1/4 cup Cherries, Dried

    1/4 cup Carrots, Pre-Shredded, Fresh

    1 oz Honey Mustard Salad Dressing


    All schools feature green veggies on the menu each day the week of March 16-20
    All elementary students taste sauteed kale. Secondary students menus feature Kale Salad
     Thank you, Chartwells, for your partnership in this program. Special thanks to Heather Bonner, Chef Nels, and all school nurses for being dedicated wellness council members.
Last Modified on March 11, 2020