Recipe of the Month

The cooks at our schools aren't the only members of the Opaa! family with culinary flair. In fact, each month we feature frequently requested, unique and tasty recipes submitted by fellow Opaa! employees. We hope you enjoy this month's selection:

Ingredients                                                                                                                                                                                                            

Homemade Pumpkin Butter Photo

  • 1 (29-ounce) can pumpkin purée or solid pack pumpkin (not pumpkin pie filling)
  • ½ cup (100 grams) granulated sugar
  • ½ cup (100 grams) packed light brown sugar
  • 1 cup (240 ml) 100% pure apple juice (no sugar added) or apple cider
  • 2 teaspoons fine-quality ground cinnamon
  • 1 teaspoon ground ginger
  • ¾ teaspoon freshly grated whole nutmeg
  • ½ teaspoon ground cloves
  • 2 teaspoons (10 ml) freshly squeezed lemon juice

Directions

In a large glass heatproof and microwavable safe bowl, combine all ingredients with the exception of the lemon juice. Cover with a loose covering that is microwavable safe such as a sheet of wax paper or paper towel.

Cook on high power for 6 minutes; stir. Cook an additional 6 minutes; stir. Cook for an additional 3 minutes; stir.

Carefully remove hot bowl from microwave using oven mitts for protection. Carefully remove loose cover and stir in lemon juice.

Cool completely. Cover airtight and store in refrigerator.

 Cheesy Garlic Pull Apart Bread Photo

Ingredients  

  • 1 crusty loaf, preferably sourdough or Vienna
  • ¾ cup shredded Mozzarella cheese (or other melting cheese)

Garlic Butter

  • 7 tbsp unsalted butter, softened
  • 2 large garlic cloves, minced
  • ¾ tsp salt
  • 1 tbsp fresh parsley, finely chopped

Instructions

  1. Preheat the oven to 350F.
  2. Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
  3. Cut the bread on a diagonal into 1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
  4. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.
  5. Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
  6. Serve immediately.

Notes

1. To make ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake.
2. The denser the bread, the better the pieces will hold together when pulled off.
3. Use already baked bread, not uncooked bread dough.

Salad Ingredients                                                                                                                                                                                Roasted Beet and Goat Cheese Salad Photo

  • 3 golden beets
  • 3 red beets
  • 10 ounces baby spinach
  • 2 ounces goat cheese, crumbled
  • 1/4 cup toasted chopped pecans

Honey Balsamic Vinaigrette Ingredients

  • 3 tablespoons balsamic vinaigrette
  • 2 tablespoons water
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • Kosher salt and fresh ground black pepper to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Line a rimmed baking sheet with foil.
  3. Peel the beets with a vegetable peeler and cut them into 1/2 inch slices.
  4. Place the beets on the prepared baking sheet, drizzle them with olive oil, salt and pepper and toss to coat them.
  5. Spread the beets into a single layer then roast them for approximately 25-30 minutes minutes or until tender, shaking the tray and tossing them around a couple of time to ensure even cooking.
  6. Remove from the oven and let cool while you assemble the salad and make the vinaigrette.
  7. In a glass measuring cup or mason jar add all of the ingredients for the vinaigrette and whisk or shake until combined.
  8. In a large serving bowl add the baby spinach and top with the crumbled goat cheese, toasted pecans and cooled beets.
  9. Serve the vinaigrette alongside the salad or drizzle some of it over the top, you shouldn't need to use all of it.

Yield: Serves 8    Grilled Peaches Photo

Ingredients

  • 4 ripe peaches
  • canola oil
  • 8 large scoops vanilla ice cream
  • Honey and sea salt for finishing

Instructions

  1. Heat grill to medium high heat.
  2. Brush the peach and nectarines halves with a touch of with oil and place on the grill for a few minutes and then rotate 90 degrees to continue to cook for about 3-4 minutes total grill marks appear and the fruit starts to caramelize.
  3. Remove from the grill with a pair of tongs and serve with a scoop of ice cream in the center of the fruit. Drizzle with honey and a sprinkle of flaky sea salt. 

Serves: 8                                                                                                                                                       Potato Salad Photo

Ingredients

  • 2½ lbs baby potatoes
  • 4 large eggs, boiled and sliced
  • ¼ cup freshly chopped flat leaf parsley
  • ¼ cup freshly chopped chives
  • For Honey Mustard Dressing:
  • ¼ cup extra virgin olive oil
  • 3 TB apple cider vinegar
  • 2 TB real, whole mayo
  • 2 TB whole grain mustard (with seeds in it)
  • 2 TB pure honey
  • ¾ tsp kosher salt and freshly ground black pepper

Directions

  1. Make Honey Mustard Vinaigrette: Combine all dressing ingredients and whisk to combine well. Chill until ready to use.
  2. In a large heavy pot, bring salted water to a boil. Boil potatoes until fork-tender, approx. 10-20 min. depending on the size of your potatoes. Drain and immerse in cold water to stop cooking. Slice into quarters, skin on.
  3. Gently toss together the potatoes, sliced eggs, prepared dressing, parsley, and chives. Season with additional kosher salt and black pepper, if needed. Serve chilled.