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:

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


4           C    Cranberries

1 1/4     C    Sugar

1           oz   Orange Juice

1           T     Cornstarch

1           tsp  Vanilla Extract



  • 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.

Makes 12 bars




1.5   C    Oats

1      C    Vanilla Yogurt

2      oz   Milk

2      C    Quinoa, cooked

.5     C    Craisins

.5     C    Dried Apricots, chopped

.5     C    Dried Blueberries

1/3   C    Honey

½     tsp Cinnamon

¼     tsp Salt

½     tsp Vanilla



  1. Preheat oven to 350 degrees.
  2. In a bowl, combine Oats, Yogurt, and Milk. Soak 30 min to 1 hour.
  3. Add cooked Quinoa and all other ingredients. Mix well.
  4. Lightly spray a 9 x 9 pan. Pour mixture into pan and spread evenly; pressing down to compact.
  5. Bake 20-25 minutes or until edges are starting to brown and pulling away slightly from the pan.
  6. Let cool; wrap and store in refrigerator.

8 servings


1   #   Carrots, med dice  

1   #   Turnips, med dice

1   #   Rutabagas, med dice

.5 ea   Red Onion, med dice

1/3   C   Olive Oil

1.5   tsp   Kosher Salt

1      tsp   Freshly Ground Black Pepper

1      tsp   Granulated Garlic

1      tsp   Leaf Oregano

1      tsp   Leaf Basil

1      tsp   Leafy Thyme



  1. Preheat oven to 350 degrees
  2. Place all ingredients in a bowl or container; mix thoroughly until all vegetables are coated
  3. Spread out on sheet pan in sparse, single layer
  4. Place in oven and roast for approximately 30-40 minutes or until vegetables are tender

4 servings


1   #   Ground Chicken

1   tsp   Kosher Salt

1   tsp   Freshly Ground Black Pepper

1   tsp   Leafy Oregano

½  tsp   Chili Powder

¼  tsp   Cumin

1   oz    Minced Onion

4   ea   Whole Wheat Buns


1-2  ea       Jalapeno, thinly sliced

1   bun       Cilantro, trimmed

4   slc         Tomato, sliced thin

4   slc         Red Onion, thinly sliced

1    ea         Avocado, thinly sliced


¼    C      Mayonnaise

1.5  T      Your Favorite Hot Salsa



  1. Mix Chicken, Onion and seasonings; form into 4 patties.
  2. Mix Mayonnaise and Salsa; set aside.
  3. On a hot grill or pan, cook patties throughout;
  4. Place patty on bottom of bun; top with choice of toppings
  5. Apply spread and top with bun.

4 servings


1   bun   Kale

1   tsp.   Kosher Salt

2   T     Olive Oil


  • Preheat oven to 275 degrees
  • Wash Kale, remove large stems; chop into approximately 1.5” x 1.5” pieces
  • Place in bowl with oil; toss to coat
  • Spread out on sheet pan in sparse, single layer
  • Sprinkle salt over and bake for approximately 20 minutes
  • Remove, let cool. Store in container at room temperature