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:

Serves: 8 Servings

Roasted Brussel Sprouts


  • 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


  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


  • 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


  • 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


  • 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


  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.


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


  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.


  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.

Chipotle Chicken with Avocado Salsa Photo


4 6oz chicken breasts
1 1/2 tsp cumin
3/4 tsp chipotle chili powder
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
3 tsp olive oil

1 avocado, cubed
1/2 cup fresh pineapple, diced
1/2 cup diced red onion
1 jalapeno, seeded and minced
3 Tbsp lime juice
1 Tbsp cilantro, finely chopped
1 tsp salt


1) In a small bowl, combine cumin, chili powder, paprika, salt, pepper, garlic powder, onion powder and oil. Stir to mix. Spread onto both sides of chicken breast. Refrigerate for 10 minutes.

2) Combine all salsa ingredients in a bowl and stir to combine. Cover and refrigerate until ready to use. 

3) Preheat grill over medium heat. Place chicken on grill and cook for 5-7 minutes on each side or until done. Serve with avocado salsa.