CONTACT INFORMATION

Gus Travassos
Food Service Director
(617) 730-2499
travassosg@whitsons.com


Teresa Vidette  
Assistant Food Service Director
(617) 730-2436
teresa_vidette@psbma.org

Scott Rothwell
Chef
860-378-5793
rothwells@whitsons.com

Joanne Conneely
617-730-2415
joanne_conneely@psbma.org

Lawrence School
Sabrina Feltz
617-879-4310

Lincoln School
Daniel Foote
617-879-4610

Driscoll School
Marijana Gojak
617-879-4266

Heath School
Evelyn Petroski
617-879-4550

Pierce School
Donna Odell
617-730-2488

Runkle School
Merima Kantardzic
617-879-4679

Brookline High School
Bonnie Hatzieleftheriadis
(617) 713-5115

Baker School
Mary Foote
(617) 879-4511

Upper Devotion
Paulette Paula  
(617) 879-4947

Lower Devotion
Susan Crossley  
(617) 879-4429


MEAL PRICING

K-8
K-8 Breakfast

$1.75
K-8 Lunch $3.25

High School

HS Breakfast

$1.75
HS Lunch $3.50
HS Premium Lunch $4.25
Reduced Price Lunch $0.40
Reduced Price Breakfast $0.30
Dairy/Lactaid Milk
Soy Milk
$0.75
$1.50
100% Juice $0.50

Adult Lunch                                  $4.25

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Recent Newsletters

Whitsons SimplyRooted Magazine WINTER 2018  pdfPDF | HTML

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!