From Our Kitchen: Strawberry Cheesecake Ice Cream
From Our Kitchen
Summer heat got you beat? Have a scoop of this delicious strawberry cheesecake ice cream! Creamy and fruity, with just a hint of tartness, it'll hit the spot every time. Enjoy it in a simple sundae, sandwiched between spicy gingersnaps, or as the base to a perfectly pink milkshake. Strawberry Cheesecake Ice Cream Yield: Serves 8 Ingredients: 1 quart (4 cups) strawberries, chopped 8 ounces cream cheese, softened 3/4 cup granulated white sugar 1 cup milk 1 tablespoon lemon juice 1/8 teaspoon salt...
V is for Vegetarian
Educational Seasonings, Events, From Our Kitchen
At SAGE, we believe that great food and great education can go hand-in-hand. We view every meal as an opportunity for our students to engage—with new friends, new foods, and new understandings. Educational Seasonings is a monthly program that puts those beliefs into action, bringing historical, cultural, and culinary topics to life for our students with informational guides and creative displays. It's one of the many ways SAGE delights the senses, inspires minds, and fosters community at every venue! The...
From Our Kitchen: Two-Step Pineapple-and-Mint Green Smoothie
From Our Kitchen
On a hot summer day, nothing's better than this sweet, refreshing treat in a bright color that's bound to bring smiles! Six of our venues served it up this spring—now it's your turn! Pineapple-and-Mint Green Smoothie Yield: Serves 1 Ingredients 1 cup baby kale, washed and trimmed of stems 1/2 medium-sized lime, juiced 1/4 cup 100% apple juice 1/4 cup 100% pineapple juice 1/2 cup pineapple, cubed and frozen 2 mint leaves Preparation Step 1 Blend kale with lime, apple, and pineapple juices...
From Our Kitchen: Arugula Salad with Beets, Apples, and Blue Cheese
From Our Kitchen
This fresh, simple salad expertly melds the lively flavors of bright Granny Smith apples, earthy roasted beets, and creamy blue cheese. Thanks to our Chefs at Moore College of Art & Design in Philadelphia for creating the vibrant Raspberry Honey Vinaigrette that ties it all together! Arugula Salad with Beets, Apples, and Blue Cheese Yield: Serves 6 Ingredients For the Roasted Beets: 2 medium beets 2 tablespoons extra-virgin olive oil For the Vinaigrette: ¼ cup raspberries 1 tablespoon Dijon mustard...
From Our Kitchen: Asparagus and Fontina Quiche
Articles, From Our Kitchen
We've whipped up something special for spring—a light, flavorful vegetarian quiche accented by nutty fontina cheese, savory asparagus, and a melt-in-your-mouth pie crust. Currently, seven of our schools feature it on their menus. Enjoy! Asparagus and Fontina Quiche Yield: Serves 6-8 Ingredients For Crust 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup unsalted butter, chilled and diced 1/4 cup ice water Preparation Step 1 In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in...
From Our Kitchen: White Bean, Spinach, and Leek Soup
From Our Kitchen
Our chefs at Berkeley Prep created this deliciously simple vegan soup. Twenty-one of our schools currently feature it on their menus. For a gluten-free version of this soup, replace the couscous with quinoa. Enjoy! White Bean, Spinach, and Leek Soup Makes 6 servings Ingredients 2 Tbsp. olive oil 1 c. leeks, rinsed, sliced, and submerged in cold water 2 cloves garlic, minced 8 c. vegetable stock 1 c. navy beans, cooked ½ tsp. ground cumin 1 bay leaf ½ c...
Eliminating Trans Fat
Nutrition, From Our KitchenWhile SAGE believes that all foods fit into a nutritious diet, there is one nutrient out there that doesn't fit. It has no redeeming quality, and it's called trans fat. Trans fat is directly linked to heart disease. It raises levels of bad cholesterol and lowers levels of good cholesterol. This information has led the FDA to propose a ban on trans fats for good. If the decision is approved, partially hydrogenated oils will be phased out of all foods...
Eat What You Can, Can What You Can't
Nutrition, Sustainability, From Our Kitchen, Gardens
Canning fruits and vegetables has made a big comeback. Sales of home canning equipment have surged since 2008, in large part due to a growing interest in eating more healthfully and reviving traditions from a simpler time. Late summer is a great time to take advantage of the bounty of your home garden or your local farmer's market and create some treats that will last through the winter. Canning has become so popular Ball canning jars has partnered with Canning...
About Us
At SAGE Dining Services®, our unparalleled expertise in nutrition, sustainability, and culinary trends produces exceptional dining experiences that delight the senses, inspire minds, and foster community.
