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Posted by Lahav Ardi, Utah on August 16, 2012
Posted by Madeleine Steppel, Virginia on August 16, 2012
Posted by Arla Sutton, Washington on August 16, 2012
Arla reports that her recipe won a school student chef competition, part of the Farm-to-Cafeteria (F2C) program.  “I love F2C because we get to go outside in our school garden and also cook and try yummy recipes like kale chips, nettle tea, and apple muffins,” says Arla, who likes to serve this with an apple and milk. —Arla Sutton, age 9, Washington  Makes 6 servings (12 wraps)
Posted by Alexis Nelson, West Virginia on August 16, 2012
Posted by Finwe Wiedenhoeft, Wisconsin on August 16, 2012
Posted by Grace Ratchford, Wyoming on August 16, 2012
“I love pasta, and I wanted to come up with something filling and healthy at the same time. Adding protein and a vegetable to one of my favorite dishes made it creative, healthy, and delicious,” says Grace. She likes to serve this with a side of fruit, such as grapes or watermelon. –Grace Ratchford, age 12, Wyoming  Makes 4 to 6 servings
Posted by Iliana Gonzales-Evans, Washington, DC on August 15, 2012
“I came up with my recipe by watching my grandma make tortillas,” says Iliana. “One day I came up with the Mexican Delight. To go along with my main course, I would serve a healthy serving of brown rice and a delicious fruit smoothie.” —Iliana Gonzales-Evans, age 11, District of Columbia Makes 4 servings Ingredients:
Posted by Jonah Schaik, Illinois on August 15, 2012
Posted by Aidan Gould, Colorado on August 15, 2012
Posted by Riley Sorensen, Minnesota on August 15, 2012
Posted by Avery McNew, Michigan on August 15, 2012
Posted by Linda Martinez, Mississippi on August 15, 2012
Posted by Ajani Patton-Imani, Iowa on August 15, 2012
Posted by Penny Weaver, Campaigns and Partnerships Specialist, USDA Food and Nutrition Service on August 15, 2012
On a sunny July afternoon, a long line of students, ranging in ages from 4-18, listened eagerly as Boston Mayor Thomas Menino and representatives from USDA’s Food and Nutrition Service (FNS) and Boston Public School System kicked off the Summer Food Service Program (SFSP). Cafeteria staff from Lila Frederick School in Dorchester, Mass. cooked and served a BBQ lunch for about 100 eligible SFSP students from the local neighborhood. On the menu: turkey hot dogs, grilled chicken, corn on the cob, fresh slices of watermelon, grape juice and fat free milk.
Posted by Alexea Wagner, Nevada on August 15, 2012
“I saw sloppy joes at school, but I wanted to make sure they were cruelty-free,” says Alexea, who serves this with kale salad that has shredded carrot, spicy pecans, and sliced strawberries, and a big glass of soy milk. –Alexea Wagner, age 9, Nevada Makes 4 servings Ingredients: 1 tablespoon olive oil 1 (8-ounce) package tempeh, sliced