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:

Yield: Serves 8    Grilled Peaches Photo


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


  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


  • 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


  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.

Serves: 4 servings  Lemon Orzo with Parmesan and Peas Photo


  • 1½ Cups Dry Orzo Pasta
  • 1 Tablespoon Olive oil
  • 2 Cloves Garlic, minced
  • 3½ Cups Chicken Broth
  • 1 Teaspoon Fresh Thyme Leaves
  • 1 Lemon, zested
  • Juice of Half a lemon
  • 1½ Cups Peas
  • ⅓ Cup Grated Parmesan cheese, plus more for garnish
  • Fresh Cracked Pepper
  • Salt and pepper to taste


  1. In a skillet over medium heat, add the olive oil and pasta. Cook, stirring occasionally until toasted, about 30-60 seconds. Add garlic and stir it in followed by broth and thyme. Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed the water and is tender.
  2. Remove the lid and add the lemon zest, juice, and peas and stir until the peas are bright and cooked. Add the cheese and salt and pepper to taste and serve immediately.

Yield: 12 deviled eggsSmoked Salmon Deviled Eggs Photo


  • 6 large eggs
  • 5 tablespoons mayo
  • ½ teaspoon dried dill weed
  • ½ teaspoon black pepper
  • 2oz smoked salmon*


  1. Bring a pot of water to a boil. Place the eggs in a steamer and steam over boiling water for 15 minutes. Then submerge the steamed eggs in cold water until cooled. Peel the eggs carefully, cut in half and separate the egg yolks.
  2. In a medium bowl, mash the egg yolks with a fork and stir in mayo, dried dill weed and black pepper. Transfer the filling into a piping bag, or a zip lock bag with one end cut, and pipe the filling into the egg whites. Top with small pieces of smoked salmon and serve immediately.

*For this recipe, choose cold-smoked salmon.

INGREDIENTS Irish Soda Bread Photo

4 cup Flour
4 tbsp Sugar
1 tsp Baking Soda
1 tbsp Baking Powder
1/2 tsp Salt
1/2 cup softened Butter
1/4 cup melted Butter
1 1/4 cup Buttermilk
1 Egg


Preheat oven to 375.

Grease a baking sheet.

Mix together flour, sugar, baking soda, baking powder and salt.

Add 1/2 cup butter, 1 cup buttermilk and egg to dry ingredients and mix until combined.

Flour work surface.

Turn out dough and knead briefly.

Shape dough into a round shape and place on prepared sheet.

Whisk together 1/4 cup melted butter with 1/4 cup buttermilk.

Brush loaf with buttermilk mixture.

Cut an X in the top of the loaf.

Bake 45 minutes or until toothpick inserted into the middle comes out clean.

Brush with buttermilk mixture every 15 minutes or so while baking.