Buying lunch at school doesn't have to mean eating pizza or chicken nuggets. That's the theme of New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks, a new cookbook from Vermont FEED, the Vermont Agency of Education and the School Nutrition Association of Vermont. It features 80 recipes for dishes including braised greens and beans, kale chips, quinoa salad, and cold blueberry soup. Vermont school cooks developed all the offerings, which have been tested by local students — as well as the New England Culinary Institute. With a strong emphasis on local ingredients, the dishes also meet new U.S. Department of Agriculture dietary guidelines. In fact, every USDA Child Nutrition Program in the country will receive a copy, as will all Vermont schools.