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:

6-8 servings

Ingredients:

2   #    Asparagus, fresh

1   ea   Red Bell Pepper, halved & seeded

½  ea   Red Onion

2   oz   Olive Oil

¼   t     Kosher Salt

¼   t     Black Pepper

For the Dressing:

1 1/2  oz   Apple Cider Vinegar

3        oz   Olive Oil

2        tsp  Dijon Mustard

1         T   Basil, fresh

½       tsp  Garlic, minced

1/4     tsp   Kosher Salt

1/4     tsp   Black Pepper

Directions:

  1. Heat grill. Toss vegetables in Olive Oil and season. Grill until vegetables are slightly charred but still al dente. Remove and chill.
  2. Make the dressing. Whip all ingredients together and reserve.
  3.  Cut Red Pepper and Onion into very thin strips. Cut Asparagus into 2” long pieces.
  4.  Toss vegetables in dressing. Chill until service.

                Per Serving: 218 kcal, 21 gm fat, 3 gm sat fat, 210 mg Na

6-8 servings

Ingredients:

 

2   C   Mozzarella, shredded

½  C   Sour Cream

¼  C   Parmesan, shredded

¼   t    Black Pepper

3  clv  Garlic, minced

1  can Artichoke Hearts, drained and chopped

8   oz  Cream Cheese

½ pkg Frozen chopped Spinach, thawed and drained

 

Directions:

  • Preheat oven to 350 degrees
  • Reserve ½ cup Mozzarella and 2 T Parmesan, set aside. Mix all other ingredients together until well blended.
  • Spoon into a baking dish; spread top with reserved cheese.
  • Bake 30 minutes or until golden brown. Serve with Pita Chips.

                 Per Serving: 363 kcal, 28 gm fat, 18 gm sat fat, 666 mg Na

4  servings

Ingredients:

12   oz    Mushrooms, sliced

1    clv    Garlic (minced)

1/4  ea    Yellow Onion (chopped fine)

1/4   tsp   Kosher Salt

1/4   tsp   Black Pepper 

1/3   C   White Wine

1/4   tsp  Thyme

¼     #    Goat Cheese

¼     C   Plain Dried Bread Crumbs

1      T    Fresh, finely chopped Parsley   

2     sheet   Phyllo Dough  

2       T       Butter, melted

 

Directions: 

  1. Preheat oven to 350 degrees. Separately, saute Mushroom, Garlic & Onion (about 10 minutes or until golden brown). Season with Thyme, Salt & Pepper.
  2. Add  wine and reduce. Transfer to a bowl to cool.
  3.  Add Cheese, Parsley and Bread Crumbs; mix well. Set aside. 
  4. On flat surface, lay out one dough sheet and brush with butter. Top with other dough sheet and brush with butter. 
  5. Place mushroom mixture along short end, a few inches from edge. Starting at that end, roll dough up to the end. Brush top with remaining butter. 
  6. Bake 25-30 minutes, or until golden brown 

 4 servings (per serving): 247 kcal, 15 gm fat, 9 gm sat fat, 447 mg Na

 

4 - 6 servings

Ingredients:

1   ea   Butternut Squash (medium diced)

1   clv  Garlic (minced)

½  ea   Yellow Onion (medium diced)

½    tsp   Kosher Salt

½    tsp   Black Pepper

½    tsp   Thyme

½    tsp   Oregano

¼    tsp   Basil

3   T     Olive Oil

 

Directions:

  1. Preheat oven to 350 degrees
  2. Peel squash, clean out seeds and dice;
  3. Place all ingredients in a bowl and toss to evenly coat
  4. Spread out on sheet pan in sparse, single layer
  5. Roast for approximately 30-40 minutes; until tender.

Per Serving: 88 kcal, 8 gm fat, 1 gm sat fat, 238 mg Na

Crust and Topping

2 1/2      C   AP flour

1            C   Sugar

1/2         C   Ground slivered almonds (pulverize in a food processor)

1            tsp Baking powder

¼           tsp Salt

1            C   Butter, cold  

1            ea  Egg

1/4         tsp Ground Cinnamon

Filling

4           C    Cranberries

1 1/4     C    Sugar

1           oz   Orange Juice

1           T     Cornstarch

1           tsp  Vanilla Extract

 

Directions

  • Heat oven to 375°F. Grease 13x9-inch pan with cooking spray.
  • In large bowl, mix flour, 1 cup sugar, the almonds, baking powder and salt. Cut in butter, until mixture looks like coarse crumbs. Stir in egg. Press 2 1/2 cups of crumb mixture in bottom of pan. Stir cinnamon into remaining crumb mixture; set aside.
  • In bowl, stir all filling ingredients and spread over crust. Spoon reserved crumb mixture evenly over filling.
  • Bake 45 to 55 minutes or until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.