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:

Servings:  6 to 8


4   #       Pork Loin or Roast

2    T       Olive Oil



0.5  tsp     Salt

0.5  tsp     Black Pepper

0.5  tsp     Paprika

1     tsp     Thyme, leafy (not ground)

0.5  tsp     Granulated Garlic

1     T       Olive Oil

0.5  ea      Yellow Onion, med dice

2    stalks   Celery, med dice

1    qtrs.    Cider or Apple Juice

0.25  c       Brown Sugar

1       T      Parsley, fresh chopped



  1. Mix the 6 rub ingredients together and rub all over the lions. Wrap in plastic and chill for 2-4 hours.
  2. Preheat oven to 350
  3. Heat oil in Dutch oven over med high heat.
  4. Brown pork on all sides. Drain 75% of fat.
  5. Add onions and celery and sauté until partially tender.
  6. Add cider and brown sugar until meat is barely covered.
  7. Cover and place in oven for 2 – 2 ½ hours until 150 degrees internally.
  8. Hold warm. For service, slice and serve with pan juices – sprinkle with fresh parsley.

Servings:  6



3         ea   Sweet Potatoes

1/4      C   Vegetable Oil

1         T  Cumin

1 1/4   T   Kosher Salt

½        T   Black Pepper

¼        T   Oregano, Leafy




  1. Preheat oven to 400 degrees.
  2. Peel potatoes and slice into 6-8 wedges each.
  3. In a small bowl, mix seasonings together. Reserve.
  4. Place the wedges in a large bowl, spread oil and seasoning over the top.
  5. With your hands, mix until all wedges coated evenly.
  6. Spread wedges out evenly on two greased sheet pans.
  7. Bake for approximately 30 – 40 minutes or until tender.


Sweet Potato Oven Fries:

0.5 Potato: 151kcal, 6.76 gm fat, 603 mg sodium

Servings:  36 slices



5   C   Flour

2   C   Sugar

2   tsp   Baking Powder

1   tsp   Cinnamon

1   tsp   Pumpkin Spice

1   tsp   Nutmeg

1/4 tsp   Ginger

1  pinch  Cloves

1  pinch  Salt



4        Eggs

1   C   Pumpkin

1   tsp   Vanilla



    1. Preheat oven to 350 degrees.
    2. Shift all dry ingredients into a large bowl.
    3. In a separate bowl, whisk together pumpkin, eggs, and vanilla.
    4. Pour pumpkin mix into flour mix. Mix until it’s crumbly.
    5. Spray table with Pam spray and lightly knead until dough comes together.
    6. Shape dough into log(s) about 3.5-4” wide & ½ “high. Place on papered sheet pan.
    7. Bake 25-30 min (until center is firm); let cool 30 mins.
    8. Using serrated knife, cut into ½ “wide pieces.
    9. Turn oven to 300 degrees and bake for an additional 15 mins.
    10. Cool completely. Cookie should be dry.

Makes a serving for 8








Ham, diced very small

½ #





Olive Oil

1 T











Onion, diced small

    1/2 ea





Carrot, diced small

1 C





Celery, diced small

1 C





Parsley, chopped fine

   1/8 bun











Chick Stock

    24 oz





Great Northern Beans or Kidneys

1 15 cn





Chopped Tomatoes, canned

½ C











Rotini, dry

1 C












¼ tsp





Black Pepper

½ tsp

















1)   In a pot, heat oil over med heat











2)   Add veggies and cook til tender; stir in ham; cook 2 minutes










3)   Add stock, beans and tomato; bring to a boil










4)   Add pasta and cook 6-7 minutes or until pasta is tender










5)   Season










6)   Hold warm for service, add parsley just before service















***Serve with garlic bread





Portion:           8 oz.

Servings:         8  

Pasta & Bean Soup

8 Oz Serving: 208 kcal, 3.84 gm fat, 619 mg sodium


Watermelon, seedless                                          1      ea    

Strawberries                                                         1      Qt    


Lemon Lime Soda                                               20    oz    

Ice                                                                        3      #      

Lime                                                                     1      ea    

Lemon                                                                  1      ea    

Orange                                                                 1      ea    




  1. Cut Fruit into wedges or wheels; reserve
  2. Peel melon; hull Strawberries
  3. In a processor or blender, puree fruit and strain
  4. Add soda & Ice





Watermelon Strawberry Cooler:                                          

8 oz (1 Cup) Serving: 117 kcal, 0.58 gm fat, 13 mg sodium