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Try School Lunch Recipes at Home

Three delicious recipes -- Sweet Potato & Apple Salad with Lime Vinaigrette, Summer Ratatouille, and Tuscan White Bean Salad with Roasted Garlic -- from Vermont's school chefs have inspired us to bring school meals home!

Steve Marinelli, Milton Town School District, Milton, VT, Food Service Director, sent us some examples of delicious and nutritious recipes that students love in their school cafeterias. Learn more about how schools just got healthier here.

Sweet Potato & Apple Salad with Lime Vinaigrette


  • 2 pounds sweet potatoes
  • 2 pounds diced apples
  • 1 cup sliced red onion
  • Juice of 1 lime
  • 1/8 cup olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp sugar
  • 1/2 tsp chopped garlic (2 cloves)
  • A few cilantro leaves (optional)

Place potatoes in a large pot, add enough water to cover them, cover the pot with the lid, and bring to a boil.  Cook until potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes.  Cooking time depends on the size of the potatoes.  Drain and let cool until you can handle them.  Peel and cut into ½ inch slices.

In a large bowl, toss together the potatoes, apples and red onion.  In a small bowl, whisk together the remaining ingredients.  Pour the dressing over the vegetables, and toss to coat.  Chill and serve.

Summer Ratatouille


  • 4 each large Spanish onions thinly sliced
  • 5 each red peppers diced
  • 5 each green peppers diced
  • 1/4 cup garlic chopped
  • 8 each zucchini large diced
  • 6 each yellow squash large diced
  • 4 each large eggplants- partially peeled large diced
  • 1/2 cup olive oil
  • 1 can whole canned tomatoes or tomato filet
  • 1/2 bunch thyme chopped
  • 2 each bay leaves
  • 1/2 bunch oregano chopped
  • 1/2 bunch basil chopped
  • Salt and pepper to taste

Prepare all vegetables, wash, peel and cut to specification. Heat pan and add oil onion, garlic, and peppers stir well and cook 2 minutes add remaining diced vegetable and cook 5 minutes add tomatoes, thyme, oregano, basil and bay leafs cook 5 minutes more salt & pepper to taste. This can be served HOT or COLD.

Tuscan White Bean Salad with Roasted Garlic


  • 1 #10 can white beans, drained
  • 3 cloves garlic, roasted
  • 1/4 cup olive oil
  • 2 cups fresh lemon juice strained
  • 2 bunches scallion sliced thin
  • 1 cup parsley - chop fine
  • 10 each tomatoes diced
  • 3  strips roasted red peppers – 2 cups sliced
  • Salt and pepper to taste

Puree garlic cloves with salt, pepper, olive oil and lemon juice. Mix with remaining ingredients, Marinade. Garnish with finely chopped parsley.