CONTACT INFORMATION

Lisa Spivak

(631) 673-2108

spivakl@whitsons.com


MEAL PRICING

Primary Breakfast $1.90
Primary Lunch $2.65
Intermediate Breakfast $1.90
Intermediate Lunch $2.65
Middle School Breakfast $1.90
Middle School Lunch $3.00
High School Breakfast $1.90
High School Lunch $3.00
Reduced breakfast (all Schools) $.25
Reduced Lunch (all Schools) $.25
Second Entree Primary $2.60
Second Entree Intermediate $2.60

Second Entree

Middle and High School

$2.95
Milk $.50
100% Juice $.45

Pre-Paid Meals

20 Lunch Meals Primary/Intermediate

$53.00

1/2 year

$238.50 

Full Year

$477 

20 Lunch Meals

Middle/High School

$60.00

 1/2 Year

$270.00

 Full Year

$540.00

All schools 20 breakfast Meals $38.00
1/2 year $171.00
full Year

$342.00




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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!