CONTACT INFORMATION

 

Betsy LaBonte
School Nutrition Director
Office Phone: 508.839.5420 x3061
 
Looking for employment as a food service cafeteria worker ?
Accepting applications for substitute workers.
Contact Betsy LaBonte for more information.
 
 
Free & Reduced Meal Inquires
Daniel Gale, Director of Finance
Office Phone: 508.839.5421
Email: galed@grafton.k12.ma.us
 
Whitsons does not see, approve or deny
the application for free or reduced meals. 
We execute the process once completed
by providing you and your child
with free or reduced meals.

MEAL PRICING


Elementary Schools
Breakfast Full Price $1.40
Breakfast Reduced Price $0.25
Lunch Full Price $2.75

Lunch Reduced Price

$0.40

Water 8oz

$0.75

100% Juice (4oz)

$0.50

Assorted Snacks

$0.75 to $1.00 

 

Secondary Schools

Breakfast Full Price $1.45
Breakfast Reduced Price $0.30
Lunch Full Price $3.00
Lunch Reduced Price $0.40
Premium Hot Lunch Full Price (World Market - will be noted on menu) GHS & GMS $3.75
High School Premium Deli Lunch (Boar's Head) Full Price $3.75
High School Premium Deli Lunch (Boar's Head) Reduced Price $0.40

Milk

 $0.50

Bottled Water $1.25
Fiji Water $1.75
Polar Seltzer Water $1.50
Assorted Snacks $1.00 & up

 

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School Nutrition Blog

Spinach Quinoa and Roasted Butternut Squash Salad

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!