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:

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


8-10 servings


1   15 oz can   Cannellini Beans

1   15 oz can   Artichokes Hearts quartered

2    ea              Ripe Tomatoes, diced

.25 ea              Red Onion, diced

16  ea              Kalamata Olives, pitted

3    ea              Scallions, chopped

2    ea              Avocado, diced

3     T              Cilantro, freshly chopped

2    ea              Limes, juice

1   tsp             Freshly Ground Black Pepper

1   tsp             Kosher Salt

1   T               Olive Oil



  1. Drain and rinse beans. Drain Artichoke Hearts.
  2. Combine all ingredients in a bowl. Toss to mix thoroughly
  3. Cover and refrigerate for 1-2 hours before service.

4 servings


1   #   Ground Turkey

1   tsp  Salt

1   tsp   Black Pepper

1   tsp   Leafy Thyme

½  tsp  Chili Powder

1   oz   Minced Onion


8   oz   Pineapple Peach Salsa

4   ea   Whole Wheat Buns

Tt       Jalapeno, sliced

Tt       Lettuce, shredded

Tt       Mayonnaise

Tt       Red Onion, thinly sliced



  1. Mix Turkey and seasonings; form into 4 patties.
  2. On a hot grill or pan, cook throughout;
  3. Place on bun; top with PP Salsa and any other of the optional toppings


Pineapple-Peach Salsa

6   oz   Pineapple tidbits, canned

6   oz   Peaches, canned, sliced

½   ea   Red Bell Pepper

¼   ea   Red Onion

1/8 ea   Fresh Cilantro

1    ea   Fresh Serrano pepper, seeded and chopped small

¼  tsp   Salt

¼  tsp   Black pepper

  • In Food Processor: Place Cilantro, Red Onion, Serrano and Red Pepper. Pulse 2-4 times (til      chunky). Drain half the juice from fruit and add to processor. Pulse 1-3 times until chunky, salsa like consistency is achieved. Add Salt and Pepper to taste.
  • Chill 2-3 hours (or more), before service. Can be made a day in advance.