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Greenspoon Marder FAMILY COOKBOOK Issue 01 Nov. 2020

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Welcome to the GM Family Cookbook: Volume 1! At the outset of 2020, none of us could have predicted the challenges we would face together including a global pandemic, important social justice movements or the transition to working from home. As the months have passed, we’ve adjusted to our “new normal” where Zoom meetings or Loop Up calls have replaced our in- person gatherings. And yet, there is one aspect of the culture of Greenspoon Marder that has not changed. We still love sharing meals together - even if from afar. We’ve held team online cocktail hours, had lunch together from our home offices and logged on to digital events together from our living rooms. Throughout the months of “staying at home” we also got creative with the ingredients that we had on hand. This cookbook was designed to share our favorite recipes and also help us get to know one another more. Whether it’s a recipe that has been passed through multiple generations or a new dish that was discovered to simply spice things up during a challenging time, we hope you find joy within these pages. Let’s continue to celebrate with each other by sharing our tables – wherever those tables may be. Enjoy! Page 3

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ICONS These icons note particular characteristics of the recipes and highlight our very own GM wellness program approved! GM Wellness Approved Vegetarian Contains Nuts Gluten Free Vegan Dairy Free Keto Paleo Page 5

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TABLE OF CONTENTS Appetizers X-X Soup, Salad, & Sauces X-X Bread & Breakfasts X-X Side Dishes X-X Mains X-X Beverages X-X Desserts X-X Measurements & Kitchen Conversions X-X Meat Cuts & Temperatures X-X Index X-X Glossary X-X Page 7

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APPETIZERS Page 9

Beth-Ann Krimsky FORT LAUDERDALE, FL My chicken soup is the best... but secret. I will give you my Artichoke Dip recipe instead. I just made this dish and the story behind this is even law related! I got this recipe from my first real lawyer friend who I met in an elevator on my first day at work once I moved to Florida. He invited me to an open house he was hosting even though we had not met before. He knew I had just joined the firm. We became fast best friends and remain so today almost 30 years later. We are even god parents to one of his sons! He and his wife served this dip that night and I asked for the recipe. I have been making it ever since and now you can too. -Beth-Ann Page 12

Artichoke Dip Ingredients Make it Corona safe by baking individual 2 cans of quartered artichoke 1.25 cups mayonnaise (can be dips using smaller low fat) ramekins so you can 1 cup grated Parmesan cheese have hors d'oeuvres Garlic powder to taste (I use a for groups of people ton!) while social distancing 6 feet apart. Instructions Open cans of artichokes, rinse in water and drain. Cut the artichokes into quarter size pieces. Mix in other ingredients. Put in baking dish and bake at 375 for 45 minutes or until brown and bubbling on top. Let cool for at least 5 minutes and serve with crackers. Page 13

Jacob Boehner TAMPA, FL This Arancini recipe is one of our family traditions that my grandmother’s family brought when they immigrated to the United States and then passed down to my Mother. Originally, my family only made Arancini as an appetizer for special occasions only because it was time intensive and so difficult to make. Now, with modern kitchen equipment, it’s much easier to make and we can enjoy it more often. Mangia! -Jacob Page 12

Arancini Instructions (Italian Rice 3 cups of cooked long grain white rice Balls) 1 1/4 lbs mozzarella cheese 1/4 pound ham 1/4 pound pepperoni 1/4 pound salami. 1 Tbsp dried parsley 1/4 pound Romano cheese, grated (Parmesan is fine) Flour, for coating Egg, for coating Bread crumbs, for coating Vegetable oil for frying Your favorite Marinara sauce for dipping.. Instructions Cook rice and let cool before mixing. Grind up the meat and mozzarella; if you don’t have a grinder, you can use a food processor. Then, Mix together the meat with your rice, along with the parsley and grated cheese. Combine this mixture until it is easy to roll into small balls. Whisk your eggs in a bowl and set aside. Put some flour into a bowl (for dipping) and set aside. Put bread crumbs into a bowl and set aside. Coat each ball with flour, then dip the flour coated balls in your whisked egg mixture, then cover with bread crumbs. Deep fry until golden brown. Serve with marinara sauce for dipping. Also, these freeze very well for use at a later date. Page 13

Yarly Franco FORT LAUDERDALE, FL This is my daughter’s favorite recipe to cook as a family. We have been making it together for as long as I can remember. We make it a tradition to have this at almost every family event. My girls love it so much and they tell everyone \"they cooked it.\" My older daughter is married now, and continues our family tradition by bringing this dish to all her family events with her in- laws. From my family to yours, enjoy! -Yarly Page 12

Spinach and Artichoke Dip Ingredients 1 pint of heavy whipping cream Prep Time: 15 Mins. 1 8 oz. can of sour cream 2 10 oz. bag of frozen spinach (thaw) 1 14 oz. artichoke hearts 2 cups of mozzarella cheese (shredded) Instructions Cook Time: 45 Mins. Turn on your oven to 350 degrees. Place the thawed spinach in a deep baking pan, make sure to drain any excess of water, mix in the artichoke hearts, heavy whipping cream and sour cream (thoroughly) until you have all the ingredients well coated. Add half of the cheese and mix well. Add the rest of the cheese to the top of the mix and make sure to cover the entire surface. Then, place the dish in the oven for 45 minutes or until the cheese on top turns golden. You can enjoy this with chips or bread! Page 13

Aaron Williams FORT LAUDERDALE, FL There used to be a restaurant in Miami called The Forge. They had this incredible appetizer called Foie Gras PB &J. Eventually this was no longer on their menu... so I had to figure out a way to recreate it myself. I often recreate my favorite dishes that I have had at different restaurants around the world. I one time recreated this veal dish that I would get often for lunch in Paris while I studied abroad. If I had written this one down I would have shared it with you as well. Enjoy! -Aaron Page 12

Ingredients Foie Gras 1 small piece of foie gras per sandwich PB & J ½ lb of almond slivers 2 lbs of red grapes Instructions ½ box of pectin 3 cups of sugar Honey Water Sea salt Pieces of Brioche Chives Add one cup of water and grapes to pot and boil covered for at least 10 min. Strain out of the sediment. In another pot, add the grape juice with the pectin and sugar while mixing. Bring to a boil while stirring. Remove from heat and pour into container, allow to cool and then put in fridge. (I recommend you do this step well before). Take almonds and put on roasting pan covered with sea salt and honey. Toast in oven, at 350, for 10-15 min. (keep an eye on them and don’t burn). Put the roasted almonds in a blender (while reserving some almonds) with water and blend until desired consistency. Perhaps add more honey and salt to taste. Toast Brioche in oven, as many slices as you have foie gras. Heat small pan on oven over med high heat. Assure that foie gras is dry and score one side of the foie gras. Place foie gras on pan, scored side down and cook for 30-45 seconds (depends on size of piece). Flip and cook other side for 30-45 seconds (Don’t cook too long as the consistency will be ruined). Remove from heat and plate with brioche on bottom topped with almond butter, then foie gras, then jelly. Scatter almonds on plate and then top with some thinly chopped chives for color. Page 13

Andrea Serving: 20-30 Pcs. Prep Time: 30-50 Mins. del Rio Cook Time: 20-25 Mins. FORT LAUDERDALE, FL Empanadas, are a very well-known and popular food in Argentina. I make this particular recipe often for my family and friends and they are a crowd favorite. For variety, sometimes we will change the filling to chicken, etc. However, I typically stick to my favorite, Beef Picadillo. Why mess with perfection?! If you have leftovers, you can store them in an airtight Tupperware container in the fridge and then reheat as needed. -Andrea Ingredients - Beef Picadillo Filling Ingredients - Empanada Dough 1 lb ground beef 2 white onions diced, about 3 cups 3 cups flour 1 egg yolk 1/2 cup lard or butter 1/2 cup of grasa - lard or butter or 2 Tbsp smoked paprika mix of both 2 tsp chili powder or any ground hot 3/4 to 1 cup of warm milk pepper adjust to taste 1/2 tsp salt 1 tbs finely chopped fresh oregano 1/2 Tbsp ground cumin *This recipe can be made 1 bunch green onions finely chopped with Chicken if preferred. 3 hard boiled eggs sliced 1/4 cup sliced green olives Salt and pepper to taste 1 egg white and yolk separated and lightly whisked Page 12

Argentinian Instructions - Empanada Dough Empanadas Mix the flour and salt in a food processor, pulse until well combined. Add the lard or butter, blend well. Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form. Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes. On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). Use the empanada discs immediately or store in the refrigerator or freezer until ready to use. Instructions - Beef Picadillo Filling and Empanada Assembly Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use. Melt the lard in a large frying pan or sauté pan, add the onions and salt, cook until the onions are soft, about 8 minutes. Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently. Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano. To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive. Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural “glue” that helps seal the empanada. Fold the empanada discs and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas. Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake. Let the empanadas rest in the fridge for about 30 minutes or until ready to bake. Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top. Page 13

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SOUP, SALAD, & SAUCES Page 11

Rebecca Bratter FORT LAUDERDALE, FL I started making this recipe for Thanksgiving as we host the celebration. One time, when my son Max was little, he asked to make it with me. From there, he and I reinvented the recipe together. Now, he is obsessed with it! The most important part of this recipe is that you can adjust the ingredients, quantities and the measurements any way that you prefer - and it will still taste great. There are no rules to this recipe except to have fun together and enjoy! -Rebecca REBECCA'S PRO TIPS For Parents For Adults If your kids are like Max, they will Make \"The Spicy Apple\" Cocktail want to open the lid to stir the (aka Mommy's Cough Syrup) apples many times. That’s OK! Let them enjoy. Take the reserved liquid from the apples and mix with Fireball Whiskey. Once the apples are done, kids want to eat it ASAP! I have suffered from (If you accidentally burn the tips of your fingers peeling hot apples, you minor burns on the ends of my fingers trying to hand peel the skin off the hot will not notice the discomfort.) apples so Max can eat them! I do not recommend this. Page 12

Mommy's Applesauce Ingredients Apples (A few pounds of your favorite apples. You can mix apple types any way that you want. I usually suggest sticking to red or green apples per batch.) Water Cinnamon (to your taste) Apple Juice (I use just a little of the lower sugar \"Mott’s for Tots\" but any brand will work. Fireball Whiskey (Optional. see pro tip) Instructions You will need a large pot with a lid. You can use a sauce pot or a big soup pot. Quarter your apples. You can peel the apples or leave the peel on. Fill the pot half way with your apples. Add the water and apple juice so there is just enough liquid to cover the apples 3/4 to all the way but where the apples are not swimming in liquid. Cover the apples and cook on high to bring the liquid to boil. Once the liquid boils, turn down the heat to a simmer and cook until the apples are very soft to the touch. You can check them with the back of a spoon or spatula. Next, drain the liquid into a container and set aside. Let the apples cool. Once your apples have cooled, if the peels are on add them to a blender to mix to desired consistency. If you have already peeled the apples, mix gently with a spoon to desired consistency. Finally, add cinnamon to taste if you like. You can also leave the applesauce lumpy and then pour it over vanilla ice cream. Then, enjoy! Page 13

Lou Terminello MIAMI, FL “Aunt Irene’s Tomato Sauce” has been in my family for generations. Both my maternal and paternal family are from the Sorrento Peninsula (Vico Equense and Positano) in Italy where this recipe originates from. The tradition started with my Grandmother teaching my mother how to make the sauce, and then my mother taught my sister Irene. Irene literally spent decades in the kitchen with my mother learning and watching the process. Thus, we now lovingly refer to the sauce as “Aunt Irene’s”, as she learned from the best, my Mom. My mother would be so proud of Irene – and I am too. Growing up, we had some form of pasta with every meal. Now, we primarily enjoy the sauce on special occasions together. When we were little, the boys and men of our family were not permitted in my Mother’s kitchen. I would have to perform a covert operation and sneak into the kitchen to try to get a taste. Nothing is better than dipping a fresh piece of Italian bread into this sauce while it is simmering in the pot. If I was unsuccessful sneaking into the kitchen, I'd use Italian bread at the end of the meal to scoop up any leftover sauce on my plate. I should note that my success rate of sneaking into the kitchen has never persuaded me from still trying! Enjoy! \"NOTHING IS BETTER -Lou THAN DIPPING A FRESH PIECE OF BREAD IN THIS SAUCE!\" Page 12

Aunt Irene's Tomato Sauce Serving Size: 6 Cups Prep Time: 30 Minutes Cook Time: 3 Hours Ingredients 2 28 oz cans of tomatoes 1 6 oz can of tomato paste A pinch of parsley, basil, salt, pepper, garlic and a bay leaf A dash of sugar Italian sweet sausage, pork spareribs or meatballs (work best to flavor the sauce) Instructions Brown the meat on all sides in a drop of olive oil. While the meat is browning, combine tomatoes and spices and blend together. Set aside. ***If you are using whole canned tomatoes, you must blend them until all of the seeds have disappeared. Using crushed or puree canned tomatoes will cut this step in half. Remove meat, set aside - do not wash that pot. Add your tomato paste directly into the pot and mix well. Simmer for about 2-3 minutes, stirring frequently. Add your blended tomatoes and spices directly into the tomato paste. Mix everything together, making sure you are scraping the bottom of the pot. Add your browned meat into the pot and stir everything together thoroughly. Cover and simmer for about 2 - 2.5 hours, stirring every half hour or so. Page 13

Kalana Bartmess PORTLAND, OR This recipe is blatantly ripped off from Cook’s Illustrated issue for July/August 2020! My parents grew up in Eastern Oregon, and always told us how beautiful the country was and how delicious the fruit from the local orchards and farms tasted. We were a military family, moving so often that my siblings and I couldn’t claim a home town. This elevated Eastern Oregon into an almost mythical place with its snow-capped peaks where my grandfather would hunt elk, and the farmers would turn over earth so rich it was called black gold. My parents judged every fresh fruit and vegetable against the taste of the home that they knew, and any time we had watermelon at barbecues and the fourth of July celebrations, my mom would always say, “It’s not quite as good as a Hermiston melon.” Now that I live in Oregon, every summer I can look forward to getting Hermiston melon from the farmer’s market. It’s strange how a piece of fruit can make you feel connected and rooted to a specific place even though I’m relatively new to the PNW. Every sweet, juicy bite makes me think of the stories from my family’s history, and how I now easily claim my hometown: Portland, Oregon. -Kalana PRO TIP: Got a watermelon that makes more than 6 cups? Have the Page 12 remainder cubed and frozen; you can use it in place of ice cubes to take your water up a notch, or blend in a food processor to make a delicious watermelon slush!

Watermelon Salad with Cotija & Serrano Chili Ingredients 3 limes 2 scallions, white and green parts separated and sliced thin 2 Serrano chiles, stemmed, seeded, and sliced thin crosswise ¾ tsp salt 6 cups 1 ½ in watermelon pieces 3 oz cotija cheese, crumbled, divided 5 Tbsp chopped fresh cilantro, divided 5 Tbsp roasted, salted and peppered pepitas, divided Instructions Combine lime juice, scallion whites, and Serrano chiles in large bowl and let sit for 5 min. Stir in salt. Add watermelon, ½ cup cotija, ¼ cup cilantro, ¼ cup pepitas, and scallion greens and stir to combine. Transfer to shallow serving bowl. Sprinkle with remaining cotija, cilantro and pepitas to serve. Page 13

Adriana Collado-Hudak MIAMI, FL My late Mom was known as the “Soup Queen.” She loved making soup and was creative inventing her own recipes of all types of creamy and consommé-style soups for friends and family to enjoy. I deeply miss her and her cooking. Recreating her recipes gives me a such a sense of comfort and brings back great memories of her. This soup is one of my favorites. I hope it becomes one of yours, too! -Adriana Pro Tips: You can use just about any combination of vegetables you like. (From the Soup Queen herself) Corn, potatoes, pumpkin, cauliflower, etc. can be added or substituted as desired. Page 12

No Cream Creamy Vegetable Soup 2 garlic cloves Ingredients ¼ Vidalia onion 1 cup broccoli florets 1 large carrot, peeled and cut in 1 small zucchini or yellow squash two (can also do a mix of both) 1 sweet pepper (any color), seeded 1 handful of fresh crushed cilantro and cut into quarters 1 cube chicken bouillon 1 sweet potato, peeled and cut into 1-2 tbsp Badia’s Complete Seasoning thick slices Salt/pepper to taste 1 malanga, peeled and cut into thick slices Instructions Set about 2.5 cups of water to boil with the chicken bouillon cube and 2 garlic cloves. While water is heating up, clean, peel and prep all listed ingredients. Once water starts to boil, add all veggies and top off with Badia’s Complete Seasoning and crushed cilantro (stir well). If the water level is too low, slowly add a bit more water until just the tops of the veggies are covered. Cover pot and allow to boil for about 20 minutes or until all veggies are tender. Remove from heat and let cool for at least 30 minutes. Slowly ladle veggies and water into a blender and blend well. You can adjust thickness by using more or less water as you blend. Add salt/pepper to taste. Page 13

Melissa \"These are fun to S make, sweet and Jimenez soooooooooooo NEW YORK, NY delicious!\" - Skylah Our family is obsessed with all things guava. There is a local bakery in our neighborhood we love that makes these, but during quarantine they were closed. We decided to try to make them. This recipe might be best things that has come out of that time! Skylah loves to bake and even has her own set of kid safe knives! We are always looking for activities to do together in the kitchen and we both think this one is really fun! Skylah says, \"These are fun to make, sweet and soooooooooooo delicious!\" while doing a happy dance. This is a great recipe to make with kids. It doesn't have to be perfect and is really hard to mess up. However, if you are more precise with stuffing the same quantity of filling in each one and shaping them identically - they could be a show stopper where you can pretend you worked far harder than you actually did! -Melissa \"Here is a picture of me and my mom!\" - Skylah s\"tIrmawa-bdSeerktryhileeash!\" Page 12

Skylah's Guava Puffs Ingredients Serving Size: 8 - 20 1 package Puff Pastry Dough (we like Pepperidge Farms) 1 package Guava Paste (we like Conchita) Prep Time: 8 oz Cream Cheese (*this is optional) 30 Mins. 2 egg whites Clear course sanding sugar sprinkles (as many as you like) Cook Time: 15 - 25 Mins. Instructions Preheat your oven to 400 degrees (make sure rack is in the middle of the oven) Prepare a baking sheet with parchment paper. Thaw Puff Pastry according to the packages instructions. It should be thawed and still cold (as it's easier to work with). Next, cube your Guava Paste into 6 pieces. The paste is really thick, so spray your knife with a bit of cooking spray. Using a mixer (Kitchen Aid with the dough paddle attachment) blend the Paste. Start on a 3 setting and move to high until mixed. If you don't have a mixer and would like to work on your biceps, you can do this with a fork. Beat 2 egg whites in a small bowl. Fill a small bowl with water. Set aside. Unfold your pastry sheet and cut into 6 equal pieces (or smaller depending on the size you want your puffs to be). Drop paste into each square. Here you can also add cream cheese if you like (equal parts) or do what we do (since we can't agree on which ones are better) and do some with cream cheese and some without.) Dip your fingers into the water and run around the edge of the pastry dough. Fold the pastry over and crimp the edges with a fork. Place the pastry on the prepped baking sheet. Leave about 2 inches between each puff. Take a pastry brush and cover with egg white wash. Sprinkle with baking sugar. Or, you can just throw on tons and make a mess like we do. Bake for 15-25 minutes depending on how hot your oven runs. They should be golden brown. Then remove, try to let the cool down and fight over them like we do. Page 13

Jacob Boehner TAMPA, FL Who doesn’t love a good chowder? This is a family recipe first perfected by my grandmother after she and her family immigrated to New England (Massachusetts) from Italy. It was made most during the cold winters and often served in bread bowls. I have never been able to cook anything noteworthy, but my Mom’s a pro and this is one of her good ones. I hope you all enjoy this as much as my family does. It’s absolutely one of my favorites! -Jacob Page 12

New England Clam Chowder Makes approx. 1 Ingredients quart 1 slice of bacon chopped 1/2 cup chopped clams. 2 Tbsp Butter 2/3 red potatoes cubed 3 Tbsp All purpose flour 1/2 cup of heavy cream 1/2 onion chopped Salt and pepper to taste 1 stalk of celery chopped Bundle of fresh thyme or 2 cups clam stock 1/2-1 tsp of dried thyme Instructions Cook cubed potatoes in salty water only until you can get fork almost into middle, strain and set aside. On medium heat cook bacon, till crisp. Add in onion and celery until softened, add butter till melted. Add flour and cook for a bit, it will look thick. Whisk in stock, bring to a boil, reduce to a simmer. Add thyme. Let chowder simmer for about 15 minutes. Add heavy cream, potatoes and clams, let simmer for 10 minutes. Season with salt and pepper to taste Page 13

Susan Scheid FORT LAUDERDALE, FL My late husband and I along with several of our friends in the 80’s and 90’s used to cruise on our sailboats to the Bahamas and Florida Keys every year. I fondly call this time our “boating years!” We had a tradition of trading and trying new recipes with one another. I first made this recipe in the early 90’s for my good friends Mimi and Buck. They absolutely loved it. The original recipe called for peanuts. A month or so later we visited them for dinner and Mimi asked if we would like the salad. However, this time she outdid me by using cashews instead of peanuts and that’s how I’ve made it ever since! I’ve changed the recipe over the years by using romaine or mixed greens (instead of iceberg lettuce), cashews instead of peanuts and adding a carrots and/or red pepper to the salad. I am fond of the cashews vs. peanuts battle. It’s a matter of preference, but I think the cashews add more flavor. Try it both ways and let me know what you think! -Susan Page 12

Susan Scheid's Ingredients Asian Chicken Salad: Salad Cooked chicken (shredded) Cashews Shredded carrot Red pepper (chopped) Green Onion Dressing: Instructions ¼ cup soy sauce 1 Tbsp honey Dressing: 1 – 2 cloves garlic, chopped 2 Tbsp peanut or canola oil 1-2 green onions, chopped fine 1 tsp fresh ginger, chopped fine 1 tsp red pepper flakes 1 tsp Thai sweet chili sauce Small amount of salt and pepper Combine soy sauce, honey and 1 – 2 cloves of garlic, chopped. Set aside. In small skillet, with 2 tablespoons peanut or canola oil, stir fry gently for 2-3 minutes chopped green onions, chopped fresh ginger, red pepper flakes, Thai sweet chili sauce and a small amount of salt and pepper. When cooled, combine with soy sauce mixture Salad: Mixed greens or romaine, cooked chicken (shredded), cashews, and shredded carrot. Add a little chopped red pepper and green onion if desired. Mix in dressing. Page 13

Patricia Gannon NEW YORK, NY In my house, food = love! Sharing a meal, gathering for events, passing down traditions – this process defines us and who we are as family. Food is a necessary part of our collective survival, but it is also so much more. Sharing a meal together creates some of our fondest and most treasured memories. If you are like me, I come from a long line of excellent cooks. This tradition of being skilled in the kitchen stems as far back as I can remember from my great grandmother to mom, and then carried on to my from brother, spouses, and entire family. If you are like me, perhaps you have experienced how challenging it is to not cook as well as everyone you are surrounded by in the kitchen. Have no fear dear friends, I have the perfect recipe for you! . My secret skill in the kitchen is selecting recipes with minimal ingredients and no more than six lines of instruction! Grill a vegetable! Any vegetable – but particularly romaine hearts. It’s a big hit and it’s unique! - Patsy \"I prefer to cook recipes that have less than six lines! Bon Appetit\" Page 12

The Mighty Romaine Ingredients Romaine Lettuce Hearts Salt Pepper Olive Oil Optional Topping Variations Red Wine Vinegar, Balsamic Vinegar or Lemon Juice and Parmesan Cheese (Add to make Keto) Shaved Almonds or Walnuts (Add to make paleo) Instructions Wash and dry the romaine Hearts. Brush the romaine hearts with olive oil. Then, season with salt and pepper to your liking. Grill the romaine until wilted or charred to your preference. When you grill it you could add red wine vinegar or balsamic vinegar and it’s great! I also like adding a splash of lemon juice with grated Parmesan cheese. Serve! Page 13

Misty Hayden FORT LAUDERDALE, FL This is an absolutely fabulous and easy freezer jam. Originally, my Mom got the recipe from a friend and then my sisters and I began making it with her. My older sister is named Angel and then I have a twin sister named Christy. My sisters and I would make this with my mom every summer. After leaving home and starting my own family, this freezer jam quickly became my sons’ favorite and still is to this day. For something delightful, slather this on homemade biscuits. It’s delicious! - Misty Billy loves it too! Page 12

Strawberry Freezer Jam Ingredients 2 cups fresh strawberries, crushed 4 cups sugar 1.74 oz box Sure Jell fruit pectin Instructions Clean jelly jars and strawberries. Blend or crush strawberries to create desired consistency. Measure two cups of crushed strawberries and place in large bowl. To the large bowl add 4 cups of sugar. (Make sure to use exact amount.). Let stand for 10 minutes and stir occasionally. Stir 1.75 oz package of fruit pectin with ¾ cup water in saucepan. Bring to a boil stirring constantly. Remove from heat. Immediately add the boiled pectin to the strawberry mixture. Stir for 3 minutes or until the sugar is dissolved and mixture becomes thick. Fill jelly jars immediately leaving ½ inch space at the top. Cover with lids and let set at room temperature for 24 hours. Freeze up to one year! Four cups of fresh whole strawberries will make approximately 2 cups of crushed strawberries. There is a sugar free option for fruit pectin. Page 13

Alec Gabrielli PORTLAND, OR I am a new gardener and this spring I thought it would be a great idea to plant a few Zucchini plants. As it turns out, I planted enough zucchini for a family of ten! I have spent this summer giving away as much zucchini as my neighbors will accept and trying to make creative recipes with the rest. The zucchini and basil in this recipe are from my garden. Later in the summer, I am hoping to be able to use tomatoes from my garden as well. This recipe was born one night out of pantry staples and a need to use up ingredients before they went bad. Thankfully, it turned out to be really tasty! I have since repeated and perfected it. From my garden, to your kitchen. Enjoy! -Alec Page 12

Ingredients Palenta Creamy 1 cup dry polenta Palenta and 2 Tbsp Butter Caprese Salad 1 cup (approx.) parmesan cheese Instructions Serving Size: Toppings: 4 1 medium zucchini Prep Time: 2 large tomatoes (or 4 small) 10 Mins. Fresh Mozzarella ball Cook Time: Fresh Basil 40 Mins. Olive oil Open your oven, move one rack to the very bottom and one rack to the top as there needs to be enough space to fit your pot. Preheat oven to 325 degrees. In a medium oven safe pot bring 4 ½ cups of water to simmer on the stove top. Once simmering add in butter and a generous pinch of salt and stir until butter is melted. Next slowly add polenta while stirring with a whisk to prevent clumping. Bring back up to a simmer and immediately cover with lid and put into the oven on the bottom rack. Bake for 25-30 minutes. While the polenta is baking, slice up zucchini into discs or half moons. Toss zucchini with 1 Tbs of oil (olive or grapeseed). Lay out on a baking sheet so none of the zucchini is over lapping. Season with salt and pepper and put in the oven on the top rack for 15-20 minutes. When timer goes off pull the polenta out of the oven and place on stove top (do not turn on the burner, but this spot will keep it warm) and stir all the way to the bottom until the polenta is a thick creamy texture. Next, stir in grated parmesan and season with salt and pepper to taste. Then, slice your tomatoes and mozzarella ball into discs, you can choose to chop fresh basil or garnish with full leaves. Spoon polenta into shallow bowls and top with a layer of zucchini. Next add 3 slices of tomato and 2 slices of mozzarella to each bowl (or however much you want) and garnish with fresh basil and little drizzle of olive oil. Page 13

Cynthia Howard DENVER, CO Growing up, I spent my summers traveling around the U.S. playing softball. With a heavy schedule, my teammates were my best friends and our moms were practically interchangeable. During one particularly intense championship game, my team was running out of steam and everyone knew it. My mom came over to the dugout and called us together. She said that if we won this game, she would host a sleepover at our house and we would all get hot fudge sundaes…for breakfast! Being 10 or 11 years old, this was just the motivation we needed and we came from behind to win that game and take home the Colorado state championship! I played with a core group of girls from that team every summer through high school, and every once in a while before a big inning in an important game, we’d hear someone call “hot fudge sundaes!” from the stands. It was our rally cry, and it almost always worked. Today, my young kids enjoy the hot fudge sauce just for the fun of it, but I fully intend to continue its tradition as a reward when the occasion arises. For breakfast, of course. - Cynthia Page 12

Hot Fudge Sauce Ingredients Serving Size: 4 1 Stick of Butter 1 Square unsweetened Chocolate (I like Baker's) 1 Cup Sugar (almost) 1/3 Cup Water Instructions Melt butter and chocolate together. Add sugar, stir until dissolved. Add water carefully and bring to a boil. Stir constantly! Take off burner and let cool - or put immediately on ice cream. Stays nicely in refrigerator for a long time. Page 13

Justin McNaughton NASHVILLE, TN To be honest, I only came up with this recently as something to make for the family and so it is fairly new in the list of my creations! It's flavorful! I like that you can prepare this the night before or morning of. This is truly simple, easy and delicious. It's a real winner with the whole family. Enjoy! -Justin Page 12

Ingredients Blackened Slow cooker Chicken Soup 2 lbs chicken, thinly sliced 16 oz chicken bone broth (or 2 boullioun cubes + 16 oz water) 1 lb carrots, sliced 1 red or green pepper, chopped 1 small onion, chopped 1 tsp dried parsley Zatarains Blackened seasoning for chicken to taste Cook Time: 4-6 Hrs. Instructions Step One: Add bone broth to slow cooker Add chopped onion to slow cooker Add dried parsley to slow cooker Set slow cooker to medium or high (4 or 6 hours) Step Two: In separate pan, season both sides of chicken and cook on high heat until seared (doesn’t need to be charred) Add cooked chicken to slow cooker Step Three: When an hour remains on the slow cooker, cover sliced carrots in a bowl and microwave for 6-7 minutes (until hot and partly cooked) Add microwaved cooked carrots to slow cooker Add chopped peppers to slow cooker Allow slow cooker to finish last hour cooking Serve hot Page 13

Aaron Williams FORT LAUDERDALE, FL I wish I had a clever story to go alongside this recipe. I’m from Arizona and I really like Mexican food. So when I cook, which is often, I enjoy playing around with these flavors and spices to create something flavorful and simple. This recipe does not disappoint and makes for great left overs! -Aaron Arizona Page 12

Ingredients Mexican 1 lb chorizo (out of casing) Stew 1lb flank steak Cooking Time: 4 Hrs. 6 plum tomatoes, cored and sliced 1 bay leaf Instructions 2 cloves of garlic 2 chipotle peppers (chopped) 2 spoons of adobo sauce A little fresh thyme Some oregano One can of chickpeas One sliced white onion A little olive oil Salt and pepper to taste Put steak, garlic, and bay leaf in pot just covered with water and bring to boil. Once boiling lower the heat to simmer and then let simmer for approximately 25 minutes. Remove steak and pour out water from pot. Let steak cool. Pull apart the steak with fingers so that it resembles shredded beef. Then, put pot on medium heat with a little olive oil. Once oil is hot, but not burning, add chorizo and cook until done, remove chorizo from pot for the moment. Add onions and cook until tender. Once onions are done, add tomatoes, steak, chorizo, peppers, adobo, chickpeas, thyme and oregano. Cook on low heat for an hour. Page 13

Linda Mackovich LAS VEGAS, NV This salad is a favorite of our Las Vegas office. We always ordered this expensive salad from Whole Foods. One day we decided to start making it ourselves. We found we could make it for much less and have way more to enjoy. This salad is also a favorite of my boss Sarah Sorbello. Enjoy! -Linda Page 12

Las Vegas Pasta Salad Ingredients Dressing: Salad: 1/4 cup grated parmesan cheese 1/2 lb penne pasta 3/4 cup chopped parsley 2 cups packed baby spinach, 1/2 cup mayo (stemmed) 1/4 cup white wine vinegar 2-4 roasted red peppers, diced 3 garlic cloves, minced 1/2 lb smoked mozzarella or 1 pinch cayenne pepper Salt and pepper to taste gouda, diced Instructions Cook pasta. While pasta is cooking, blend all dressing ingredients together and set aside. Once pasta has fully cooked and cooled down, combine with spinach, peppers, cheese and the blended dressing. Serve and enjoy! Page 13

Linda Mackovich LAS VEGAS, NV This salad can either be served warm or cold. Our preferred way of eating it is cold. This recipe was from a college friend of mine. She brought it to every office potluck and everyone loved it. (She refuses to give out the recipe. I am leaving her name off of this...so she will never know! SHHHHHH!) -Linda Page 12