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                                                                                                                                                       Potato Salad Photo

Ingredients

  • 2½ lbs baby potatoes
  • 4 large eggs, boiled and sliced
  • ¼ cup freshly chopped flat leaf parsley
  • ¼ cup freshly chopped chives
  • For Honey Mustard Dressing:
  • ¼ cup extra virgin olive oil
  • 3 TB apple cider vinegar
  • 2 TB real, whole mayo
  • 2 TB whole grain mustard (with seeds in it)
  • 2 TB pure honey
  • ¾ tsp kosher salt and freshly ground black pepper

Directions

  1. Make Honey Mustard Vinaigrette: Combine all dressing ingredients and whisk to combine well. Chill until ready to use.
  2. In a large heavy pot, bring salted water to a boil. Boil potatoes until fork-tender, approx. 10-20 min. depending on the size of your potatoes. Drain and immerse in cold water to stop cooking. Slice into quarters, skin on.
  3. Gently toss together the potatoes, sliced eggs, prepared dressing, parsley, and chives. Season with additional kosher salt and black pepper, if needed. Serve chilled.

Serves: 4 servings  Lemon Orzo with Parmesan and Peas Photo

Ingredients

  • 1½ Cups Dry Orzo Pasta
  • 1 Tablespoon Olive oil
  • 2 Cloves Garlic, minced
  • 3½ Cups Chicken Broth
  • 1 Teaspoon Fresh Thyme Leaves
  • 1 Lemon, zested
  • Juice of Half a lemon
  • 1½ Cups Peas
  • ⅓ Cup Grated Parmesan cheese, plus more for garnish
  • Fresh Cracked Pepper
  • Salt and pepper to taste

Instructions

  1. In a skillet over medium heat, add the olive oil and pasta. Cook, stirring occasionally until toasted, about 30-60 seconds. Add garlic and stir it in followed by broth and thyme. Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed the water and is tender.
  2. Remove the lid and add the lemon zest, juice, and peas and stir until the peas are bright and cooked. Add the cheese and salt and pepper to taste and serve immediately.

Yield: 12 deviled eggsSmoked Salmon Deviled Eggs Photo

Ingredients:

  • 6 large eggs
  • 5 tablespoons mayo
  • ½ teaspoon dried dill weed
  • ½ teaspoon black pepper
  • 2oz smoked salmon*

Directions:

  1. Bring a pot of water to a boil. Place the eggs in a steamer and steam over boiling water for 15 minutes. Then submerge the steamed eggs in cold water until cooled. Peel the eggs carefully, cut in half and separate the egg yolks.
  2. In a medium bowl, mash the egg yolks with a fork and stir in mayo, dried dill weed and black pepper. Transfer the filling into a piping bag, or a zip lock bag with one end cut, and pipe the filling into the egg whites. Top with small pieces of smoked salmon and serve immediately.

*For this recipe, choose cold-smoked salmon.

INGREDIENTS Irish Soda Bread Photo

4 cup Flour
4 tbsp Sugar
1 tsp Baking Soda
1 tbsp Baking Powder
1/2 tsp Salt
1/2 cup softened Butter
1/4 cup melted Butter
1 1/4 cup Buttermilk
1 Egg

DIRECTIONS

Preheat oven to 375.

Grease a baking sheet.

Mix together flour, sugar, baking soda, baking powder and salt.

Add 1/2 cup butter, 1 cup buttermilk and egg to dry ingredients and mix until combined.

Flour work surface.

Turn out dough and knead briefly.

Shape dough into a round shape and place on prepared sheet.

Whisk together 1/4 cup melted butter with 1/4 cup buttermilk.

Brush loaf with buttermilk mixture.

Cut an X in the top of the loaf.

Bake 45 minutes or until toothpick inserted into the middle comes out clean.

Brush with buttermilk mixture every 15 minutes or so while baking.

Serves 2   Lava Cake Photo

INGREDIENTS
4 ounces semisweet baking chocolate, chopped
2 tablespoons unsalted butter, at room temperature, plus more for greasing custard cups
2 tablespoons sugar, plus more for the custard cups
2 large eggs
2 tablespoons all-purpose flour
1/8 teaspoon kosher salt

PREPARATION
1. Preheat oven to 425°F, and grease two 6 to 8-ounce custard cups or ramekins generously with butter. Put a small spoonful of sugar in each cup, then turn the cup sideways and rotate it so that the sugar is coating the butter all around. Dump out any excess sugar. Place the greased cups on a baking sheet or oven safe dish.

2. Put the chopped chocolate in a microwave-safe bowl. Microwave it on high for 30 seconds, take it out and stir it, then microwave it for another 30 seconds and stir it again. It should be completely melted. If there are still chunks of unmelted chocolate, microwave for another 20 seconds and stir.

3. In a medium mixing bowl, cream the room temperature butter and the sugar with an electric mixer or a rubber spatula. The mixture should be thoroughly combined, smooth, and paste-like, not lumpy.

4. Add the two eggs to the creamed butter and sugar, and beat it with the electric mixer or a whisk until everything is combined and the mixture is starting to foam, about a minute. Add the flour and salt, and again beat everything with the mixer until it’s thoroughly mixed.

5. Add about 1/3 of the melted chocolate to the mixture in the mixing bowl, then use a rubber spatula to gently fold it in. Add the rest of the chocolate mixture, and fold together until you have a uniform batter with no streaks.

6. Divide the batter evenly between the two greased custard cups, then bake the cakes in the preheated oven until the tops are just set but the cakes still jiggle slightly when you shake them, about 11 minutes.

7. Let the finished cakes sit in cups for five minutes when they’re finished baking. Then, flip each cup over on a dessert plate, and tap the bottoms of the cups so that the cakes fall out.

8. Serve immediately. If you want, you can garnish them with powdered sugar, whipped cream, and berries.