New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks
New School Cuisine is the first of its kind—a cookbook for school cooks, by school cooks. Developed by Vermont school nutrition professionals with support from the New England Culinary Institute, this cookbook includes 78 kid-tested and approved recipes that meet the new USDA dietary guidelines and feature local, seasonal foods.
October is National Farm to School Month, a time for honoring and supporting the educators, school nutrition professionals, farmers, students (and more!) who connect youth with where their food comes from. Food is central to the work, and celebrating its successes!
Dig in with Wheat Berry Salad, a favorite recipe from New School Cuisine, our first-of-its-kind cookbook for school nutrition professionals. It features kid-tested and approved recipes scaled for school cafeterias that incorporate local, seasonal produce.
How to use this recipe: Shelburne Farms Chef Matthew Merrifield has scaled the original recipe for homecooks and in-home early childcare programs. The original ingredients are listed first, faithful to the New School Cuisine recipe geared for kids’ palates and school nutrition standards. Below that, Chef Matthew shares additional ingredients to use in your own kitchen, where you might not have to prioritize pleasing young tastebuds.
Cooked wheat berries are tender and chewy, and lend a nutty flavor that pairs nicely with root vegetables and winter squashes (like sweet potatoes, being peeled by Chef Matthew Merrifield). Photos by Sarah Webb.
Instead of wheat berries, consider using hard lentils, farro, or groats as the salad base.
Use any root vegetable or winter squash you like or have one hand. We used a mix of parsnip and sweet potato. Autumn frost would be delicious! You’re looking for about 1-1 ½ cups of diced produce all together.
Kids love sweet foods, and we added a few more savory notes for balance:
A few sprigs parsley, chopped
A quick vinaigrette, combine and emulsify, and mix into the salad before serving:
¾ cup olive oil
¼ cup apple cider vinegar
Salt and pepper to taste
Generally, more salt — salt throughout the process, tasting as you go.
We also added spices to the roasted vegetables that complement the original recipe:
¼ teaspoon powdered ginger
½ teaspoon allspice
Play around with the spices to change up this very flexible base recipe (for instance, Mexican flavors (cumin, coriander, chili powder, etc.)).
Method
Optional: Soak the wheat berries overnight. This will break down the hull, allowing for a shorter boiling time and a more even cook.
Bring a large pot of water to a boil. Add wheat berries and cook until tender and starting to split, about 40–50 minutes (if you soak the wheat berries overnight, start checking them around the 25-minute mark). They should be tender and chewy.
Drain and rinse the cooked wheat berries in cool water until the water runs clear. Set aside to cool.
Meanwhile, peel sweet potatoes (or whatever vegetables you’re using) and cut into 3⁄8-inch dice.
Preheat oven to 400°F.
Toss the sweet potatoes, oil, cinnamon, brown sugar, and nutmeg (and any other additional spices) in a medium bowl. Spread evenly on a half sheet pan and cook until tender and browned, about 20 minutes. Set aside to cool.
Combine the cooled wheat berries, roasted sweet potatoes, cranberries, salt, and pepper in a large bowl and toss.
Salad mise en place —"everything in its place"—ready for assembly. Photo by Sarah Webb.
