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:

IngredientsTomato Basil Soup Photo

  • 1 lb. cherry tomatoes
  • 2 lbs. Roma tomatoes cut in half
  • 1 medium onion, cut into chunks
  • 7 garlic cloves
  • 3 large carrots, cut in half
  • ⅓ cup olive oil
  • salt and pepper
  • 4 cups vegetables broth (or chicken broth)
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon red pepper flakes
  • 2-3 tablespoons basil pesto

Instructions

  1. Position a rack in the center of the oven and preheat the oven to 375ºF. Place the cherry tomatoes, Roma tomatoes, onions, garlic, and carrots on one large baking sheet. It's okay if some of the ingredients are overlapping. Drizzle the olive oil along with a big pinch of salt and pepper and give it a good toss. Place the baking tray in the oven and allow the ingredients to bake for 1 hour. Check on the ingredients every 30 minutes and give it a toss.
  2. Transfer the ingredients along with any juices from the baking tray to a blender and blend the veggies until they are completely smooth. If you've got a super powerful blender it will go in one batch and be super quick. If you've got a regular blender, you may need to add a little broth to help it along. For super smooth soup, run the puree through a strainer to get rid of any larger pieces.
  3. Transfer the puree into a large dutch oven over medium heat. Add the chicken broth and allow the soup to heat all the way through, about 5-7 minutes. Add the balsamic vinegar, red pepper flakes. Add two tablespoons of the pesto and give the soup a taste. If desired, add the third tablespoon. I used 3 in total because I love a little extra punch of basil. Season with salt and pepper to taste. Serve with cheese toasts.

Serves: 8 Servings

Roasted Brussel Sprouts

Ingredients

  • 2 lb. Brussels Sprouts, halved
  • 1 red onion, sliced
  • 2 Tbsp olive oil
  • 1 tsp. sea salt
  • ½ tsp. black pepper
  • ½ tsp. mustard seeds
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp honey
  • 2 tsp. Dijon mustard

Instructions

  1. Preheat oven to 425 degrees F and line a baking sheet with foil.
  2. In a large bowl, toss together Brussels Sprouts, red onion, olive oil, salt, pepper and mustard seeds. Transfer to preparedbaking sheet and spread out evenly.
  3. Roast veggies for 25 to 30 minutes, stirring only once in between, until sprouts are tender and slightly browned.
  4. In a small bowl, whisk together balsamic vinegar, honey and Dijon and drizzle over roasted veggies. Serve and enjoy!

Fully Loaded Sweet Potatoes Photo Nov 16

Yield: 4 potatoes

Prep Time: 5 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 10 minutes

Ingredients:

  • 4 large sweet potatoes
  • 6 tablespoons butter, sliced
  • 1/2 cup brown sugar
  • 4 teaspoons ground cinnamon
  • 1/2 cup chopped pecans
  • 2 cups mini marshmallows

Directions:

  • Preheat oven to 400°F. Wrap sweet potatoes with foil and place on a baking sheet. Bake for 1 hour, or until soft when squeezed.
  • Remove sweet potatoes from oven, but leave oven on. Take sweet potatoes out of foil and return to baking sheet. Slice the center of the potato and press on the sides to create an opening.
  • Stuff each potato with sliced butter, brown sugar, cinnamon, pecans and marshmallows (in that order). Return to oven for 5 minutes, or until marshmallows are lightly browned. Serve immediately!

 

Yields: 10 cupsButternut Squash Soup Photo Oct

Ingredients

  • 1 large butternut squash
  • 2 carrots
  • 3 stalks of celery
  • 1 large onion
  • 5 cloves of garlic
  • 6 sage leaves
  • 6 sprigs of thyme
  • 1 sprig of rosemary
  • ¼ tsp. cayenne red pepper powder
  • salt and pepper to taste
  • 2 tbsp. olive oil
  • 3½ cups vegetable stock

Instructions

  1. Preheat the oven to 350 F.
  2. Peel, pit and chop the butternut squash into 1 inch squares. Add to a large roasting pan.
  3. Chop the carrots, celery and onions in big chunks and add to the pan.
  4. Peel the garlic and add cloves whole.
  5. Add the herbs, red pepper powder, salt and pepper. Add olive oil and toss to coat.
  6. Roast for 1 hour.
  7. Once the vegetables are roasted, add to food processor with 1 cup of vegetable stock and puree.
  8. Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well.
  9. Simmer on low for 10 minutes.

Ingredients

Creamy Asparagus and Leek Soup September Photo

  1. 2 bunches of asparagus, chopped (500
  2. 2 leeks, chopped (235g)
  3. 4 cloves of garlic
  4. 2 Tbsp coconut oil
  5. 2 cups vegetable broth (gluten-free)
  6. 1 can full-fat coconut milk
  7. 1 tsp pepper

Instructions

  1. In a large soup pan, sautée the asparagus, leeks, garlic, pepper and coconut oil over medium-high heat for 5-7 minutes, until vegetables are tender.

Blender

  1. Transfer cooked vegetables to blender, add hot vegetable stock and one can of coconut milk. Blend on high for 3-5 minutes until smooth and creamy.