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:

Servings: 4 Salads

  • ¾ cups Quinoa
  • 4 whole Radishes, Thinly Sliced
  • ½ whole Medium English Cucumber, Thinly Sliced
  • 1 cup Grated Carrots
  • 5 cups Baby Arugula
  • 1 whole Avocado, Peeled, Pitted Then Sliced Or Chopped
  • 4 Hard Boiled Eggs
  • FOR THE DRESSING:
  • 1 whole Lemon, Juiced
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon Honey
  • ½ teaspoons Salt
  • 1 pinch Cayenne Pepper (Optional)

Preparation Instructions

  • Cook the quinoa according to the package directions. When done set it aside and allow it to cool to room temperature.
  • Use a mandolin or sharp knife to finely slice the radishes and cucumbers. Grate your carrots if using whole carrots. (You can obviously use store bought grated carrots to save time). Wait to slice your avocados until just before serving, since they brown quickly.
  • In a small bowl, combine all of the ingredients for the dressing and mix well.
  • When it comes to assembling your salad, you have two options, both of which are awesome:
  • First option: Place all of the salad ingredients (including the avocado) in a large bowl and toss with the dressing. This is obviously the easier method.
  • Second option: Toss the arugula with the dressing in a large bowl. Divide the arugula among 4 plates. Top the arugula with ½ cup quinoa. Arrange the cucumbers, carrots, radishes, and avocado around the quinoa. This looks fancier (see photo), but the choice is yours. 

Ingredients

   4

C

Fruit Juice (apple, Cranberry, Grape, etc.)

   4

pkts

Knox Unflavored Gelatin

Directions

  1. Heat 3 cups juice to boil
  2. Meanwhile, pour remaining juice in bowl and sprinkle gelatin over
  3. Add hot juice to bowl and stir lightly
  4. Pour mixture into 8 x 8 and chill for 3 or more hours
  5. Cut into cubes

 

Ingredients:

2       ea.   Eggplanet

2        T    Garlic, fresh chopped

0.25  C   Tahini paste

2       T      Lemon juice

0.25  tsp    Cumin

0.25  tsp    Salt

0.25  tsp    Black Pepper

0.33   C     Olive Oil

1        T     Parsley Chopped

 

Directions:

  1. Preheat oven to 400 degrees.
  2. Roast eggplant for 30 minutes.
  3. Place in walkin. When cool enough to handle, split down middle and scoop out insides. Discard skin and as many seeds as possible.
  4. In food processor, place all ingredients except oil. Pulse to a thick puree.
  5. Add oil and parsley and pulse to incorporate.
  6. Serve with soft, warm pita bread.

Ingredients:

2 Cups Frozen Corn

2 Heaping Tbsp. Jarred Jalapeno

2 Heaping Tbsp. Chopped Garlic

3 Large Avocados (Chopped)

5 Roma Tomatoes (Chopped)

1 Small Red Onion (Chopped)

1 Can Black Beans (Rinsed and Drained)

2 Tbsp. Vinegar

3 Tbsp. Oil

Salt and Pepper to taste

2 Tsp Cumin

1 Lime Juiced

 

Directions:

1.)   Preheat oven to 400 degrees

2.)   Roast corn in oven with 2 Tbsp. oil & season with salt and pepper for approximately 20 minutes, or until edges on corn is golden brown

3.)   Place all ingredients in large bowl and stir until well combined. You can continue to mix until you reach the consistency desired. 

Ingredients:

8   oz.  Cream Cheese

8   oz.  Vanilla Parfait Pro

¼   C   Nutella

Directions:

  1. In food processor or mixer, combine all ingredients; blend well