CPL_Cookbook

2019-2020 COOK BOOK BROUGHT TO YOU BY

2019-2020 COOK BOOK WHAT STARTED OUT AS A CPL WELLNESS TEAM INITIATIVE QUICKLY BECAME AN OPPORTUNITY FOR A COMPANY WIDE ENDEAVOR. THE 2019/2020 CPL COOKBOOK IS A COLLECTION OF OVER 100 RECIPES THAT SPAN OUR 16 OFFICES AND REPRESENT OUR CULTURAL, REGIONAL, AND CREATIVE DIVERSITIES. WITH THIS BOOK, WE HOPE TO SHARE SOME OF OUR STORIES AND RECIPES AND OFFER YOU A LITTLE INSIGHT INTO THE MEMBERS OF THE CPL TEAM. HAPPY HOLIDAYS, FROM OUR TEAM TO YOURS. CHEERS, TO YOUR HEALTH!

1 APPETIZERS 22 SALADS 41 SIDES 65 SOUPS & STEWS 83 MAIN DISHES 110 DESSERTS 143 DRINKS AND SNACKS



APPETIZERS

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APPETIZERS BAKED GOAT CHEESE FROM MOLLY LIVINGSTONE, INTERIOR DESIGN TEAM My baked goat cheese dip won second place in the “Savory” category, at our Charlotte office’s first Annual “Dip Day”! It is a family favorite and can be made in the oven or in a crockpot. The dip is a perfect appetizer for parties, however we always make it in the fall and at Christmas time because it is wonderful comfort food. Best eaten with pita chips, my baked goat cheese dip can be scooped onto toasted baguettes or used as a spread on sandwiches. Ingredients List Instructions 8 oz. cream cheese, softened 1. Spray the oven-safe dish and place 6 garlic cloves 1 tsp. fresh lemon juice inside the slow cooker. (approximately ½ lemon) 8 oz. goat cheese 2. In a small mixing bowl, combine the 2 cups cherry tomatoes cream cheese, garlic, and lemon juice. 1/8 tsp. kosher salt 1/8 tsp. ground black pepper 3. Spread half of this mixture into the Cooking spray slow cooker. Tools/Equipment Needed 4. Pinch the goat cheese into ½ inch 4-6 quart slow cooker with an oven safe pieces and sprinkle on top of the dish insert cream cheese mixture. Small mixing bowl Measuring cups/spoons 5. Place half of the tomatoes on top of the goat cheese and layer on the rest Food Prep of the cream cheese mixture. Chop garlic cloves Slice tomatoes in half 6. Top with the remaining tomato pieces Juice lemon and sprinkle the salt and pepper on top. Prep Time 20-25 minutes 7. Cover and cook on low for three-four hours or on high for two hours. Total Cooking/Baking Time Three-four hours on low or two hours on 8. The dip is finished when it is bubbly high. and the tomato skins have wilted. 9. Serve with crackers or bagel chips. 2 Serving Information Serve warm with a side of pita chips or crackers Serves: 6-8

BEEF EMPANADAS FROM APRIL HARVEY, ADMINISTRATIVE TEAM My closet friend’s Abuela (grandmother) who was from the Dominican Republic taught me how to make this recipe. It can be made with your choice of protein: chicken, pork, or a meat-alternative. Baked it instead of frying for a healthier option. I prefer to buy pre-made shells from my local grocer, to save some time, but if you’re feeling inspired, you can find a great recipe to make the sheels from scratch at: www.marthastewart.com/334286/beef-empanads. I serve these as a main course in my house with red beans and rice, delicioso! ***These can be baked in the oven on a lined baking sheet. Brush the shells with an egg wash. Bake at 375 for 20-25 minutes, until golden brown. Let rest about five minutes before serving.**** *** These can also be frozen after cooled and enjoyed later. Reheat while frozen for about 30 mins at 375 or microwave inside a paper towel for about 45-60 seconds.**** Ingredients List Tools/Equipment Needed 1 lb. ground beef Skillet or frying pan 1 can of corn (drained) Baking sheet ½ jar of green olives with pimentos Large mixing bowl (roughly chopped) Measuring spoons 1 medium Vidalia onion (finely diced) Cutting board 2 medium hard boiled eggs (finely diced) Fork 3-4 tbsp. fresh (finely chopped) or dry cilantro Food Prep Several dashes of hot sauce (I use Frank’s Chop olives, place in mixing bowl Red Hot) Dice onions ¼ tsp. black pepper Hard boil the eggs and let cool 2 tsp. of Goya Adobo (found in the Peel eggs, chop when cooled Hispanic food aisle) Unthaw the empanada shells (peel apart 1 pkt. Sazon Goya (Coriander & Annatto- and let unthaw individually) found in Hispanic food aisle) Line baking sheet with paper towels for 2 pkgs. Goya Discos w/Annatto- orange draining the fried empanadas package (These are your pastry shells and are found in freezer section with Hispanic/ Prep Time Latin foods or pastry section) 20-30 minutes Vegetable oil (or whatever you prefer) for f rying Paper towels for draining 3

APPETIZERS Total Cooking/Baking Time 11. Using the fork crimp the edge of the Two-three minutes on either side or until shell to close the filling inside. golden 12. Continue until all of the shells are Pre-set Temp stuffed. Heat skillet over medium heat for cooking beef 13. * You can brush the edges with water Heat oil over medium heat for frying or an egg wash to seal but it’s not needed. Instructions - Making the filling 1. Hard boil the eggs. Once cooled, peel Instructions - Frying the Empanadas 14. Heat 2” of oil in frying pan over and remove the shell and dice. medium heat. 2. Add chopped eggs into a large mixing bowl with corn. 15. Once oil is properly heated begin dropping empanadas in to fry. Usually 3. Heat oil in skillet over medium heat two-three shells can be fried at a time. and add ground beef until brown. 16. Turn after about 30-45 seconds. They 4. Remove ground beef from pan and will be ready when the shells are lightly rinse, to remove excess oil. golden and bubbly looking. 5. Turn pan heat down to low and add 17. Place fried shells on baking sheet to chopped onions and olives, then add drain and serve while hot. the ground beef and stir. 18. Any leftover filling can be used as 6. Toss the ingredients in the pan topping for rice or nachos. together with packet of Sazon, black pepper, and adobo. Serving Information Serve hot with a side of red beans and rice. 7. Stir until seasoning is mixed in well Serves: 4 and vegetables are warmed. Then remove from heat and add to the mixing bowl. 8. Add eggs, corn, and remaining ingredients (cilantro, hot sauce). Instructions - Stuffing the shells 9. Place a one-two spoonfuls of the mixture onto half of an empanada shell. 10. Fold the other half of the shell over top of mixture to form a half moon shape. 4

BISCUITS & GRAVY DIP FROM DANIELLE SCESNEY, ARCHITECTURAL TEAM This is a recipe I found from, “Noble Pig” that I have slightly modified. It was entered into our first ever dips contest at the Charlotte office and placed first in the, “Savory Dip” category. The dip was a BIG hit! Ingredients List Tools/Equipment Needed cont’d Gravy: Spoon for mixing 2 strips thick cut bacon Baking sheet pan ½ pound breakfast pork sausage 1 ¾ cups whole milk Food Prep 1/8 tsp. cayenne Soften cream cheese 8 oz. cream cheese (I used half the cream Dice bacon cheese listed) Mince sage Butter/oil for greasing pan/tin Cut refrigerated biscuits into 24 pieces 1 tbsp. fresh sage 1/8 cup all-purpose flour Prep Time ½ tsp. white pepper (I added black pepper 20-25 minutes for gravy to taste as well) 20 minutes for biscuits 1/8 cup shredded parmesan cheese Total Cooking/Baking Time Biscuits: 30 minuntes for gravy 1 cup plain flour 12-15 minutes for biscuits ¼ tsp. salt 2 tsp. baking powder Pre-set Temp ½ tsp. baking soda Heat oven to 350 degrees 1/3 cup butter - cold ½ cup buttermilk Instructions ¾ cup shredded cheddar cheese 1. Prepare the gravy: Cook bacon in sauté Tools/Equipment Needed pan over medium heat. When bacon Sauce pan is nearly crisp, stir in sausage and sage Saute pan breaking up any chunks with a spoon. Mixing bowl Cook sausage until browned, 8-10 Whisk minutes. Transfer bacon and sausage Measuring cups/spoons to a bowl: reserve drippings. Food processor or pastry blender Small baking dish 2. Sprinkle flour into hot drippings while Mini muffin tin whisking to remove lumps. Whisk until Rolling pin mixture thickens and begins to brown. Biscuit cutter 5

APPETIZERS 1. Whisk in milk. Cook gravy over Serving Information medium-high heat, whisking until Serve gravy bubbling warm with biscuits thickened and flour taste is eliminated, on the side. about eight minutes. Season gravy Serves: 4 with pepper and cayenne. Stir bacon and sausage into gravy. 2. Heat the cream cheese with a little extra milk and pour into gravy mixture. Mix until both are fully combined. Add salt to taste. Pour dip into a small baking dish and sprinkle with Parmesan. 3. Place gravy/dip onto a baking sheet and put in the oven at 350 degrees for 30 minutes. (Finish off with a few minutes under the broiler) 4. Prepare the Biscuits: Mix together flour, salt, baking powder and baking soda. 5. Cut butter into slices and then cut in with pastry blender until mixture becomes crumbly or blend it all in a large food processor. Stir in cheese and slowly add buttermilk until a soft dough forms. (start with 1/3 cup) 6. Turn dough onto floured surface and knead four-five times. 7. Flatten dough to about ½” (use a rolling pin if you have one). If you roll out to 1/8” thickness it makes the biscuits more chip like. 8. Cut into biscuits. 1 3/4” biscuit cutter will get you about 21 biscuits 9. Place on greased or lined baking sheet and bake about 8-15 minutes (depending on thickness) in the oven along with the gravy/dip so that it’s all done at the same time. 6

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APPETIZERS BRIE EN CROUTE FROM COURTNEY TER-VELDE, INTERIOR DESIGN TEAM This is a delicious savory/sweet appetizer that is great for parties and larger gatherings. It can be modified to use seasonal ingredients like peaches, cranberries, or blueberries. I often will serve this as a dessert alternative along side dried fruits and dark chocolate bits. Ingredients List Instructions 1 sheet of frozen puff pastry, pre-packaged 1. In a saucepan, melt the butter over 1 tbsp. unsalted butter ½ cup walnuts medium heat. ¼ tsp. ground cinnamon 1 - 8 oz. wheel of brie cheese 2. Sauté the walnuts in the butter until ¼ cup brown sugar golden brown, approximately five 1 egg minutes. Tools/Equipment Needed 3. Add the cinnamon and brown sugar Sauce pan and stir until walnuts are coated well. Baking sheet Measuring cups/spoons 4. Place the Brie onto the center of Mixing bowl the puff pastry and pour the walnut mixture over the top. Food Prep 5. Bring outside corners of the puff pastry Thaw dough to the center of the Brie and fold over, Beat egg like wrapping a present. Brush the exposed pastry with the beaten egg. Prep Time 30 minutes for dough thaw 6. Place the wrapped Brie in the oven 10 minutes for prep for 20-25 minutes until the pastry is golden brown. Total Cooking/Baking Time Oven to 375 degrees Serving Information One hour Serve warm with crackers, fruits, nuts. Try a seasonal jam: peach, blueberry or cranberry sauce, in replacement of the walnuts/brown sugar. Serves: 8 8

APPETIZERS CRANBERRY SALSA FROM ERIN POWERS, BIM MANAGEMENT TEAM This recipe is a nice way to add a little spicy kick to your holiday meal. It can replace cranberries at Thanksgiving or could be served with chips on a summer day. This recipe is also Vegan, Gluten Free, and Dairy-Free. Ingredients List Instructions ¾ cup fresh pineapple 1. Finely chop the pineapple, either by ½ cup fresh cranberries ¼ cup green onions hand or in the food processer. Add to ¼ cup dried Dates, finely chopped large bowl. 1 tsp. fresh ginger, minced 1 tbsp. honey 2. Finely chop the cranberries, either by ¼ tsp. cayenne hand or in the food processer. Add to 1 tsp. fresh lemon juice bowl. Lemon zest from lemon to taste. ¼ teaspoon cayenne 3. Thinly slice the green onions and add to bowl. Tools/Equipment Needed Measuring cups/spoons 4. Finely chop the dates either by hand Food processor or in the food processer. (Hint: Roughly Covered bowl chop the dates before you add them to the food processer to prevent the Food Prep dates gumming up the food processer) If using fresh pineapple, make sure to Add to bowl. peel and core before chopping. 5. Mince the fresh ginger. Prep Time 20-30 minutes 6. Zest and juice lemon. Total Cooking/Baking Time 7. Add honey, ginger, lemon juice, lemon One hour 30 minutes zest and cayenne, to bowl. Mix with a spoon to combine. 8. Cover and chill for minimum one hour in refrigerator. Serving Information Serve chilled Serves: 8 9

APPETIZERS HUMMUS DIP FROM COURTNEY TER-VELDE, INTERIOR DESIGN TEAM In our household we go through a LOT of hummus! Learning how easy it was to make allowed for us to adjust the ingredients to taste, get creative with add-ins and save money. It’s a healthy and delicious way to dip veggies or use as a sandwich spread. Ingredients List Total Cooking/Baking Time 1 cup dry garbanzo beans (canned can One hour 30 minutes work too but will not render a truly smooth hummus) Instructions 1 ½ cup of tahini 1. Fill stock pot with six cups of heavily ½ cup of olive oil ¼ cup of neutral oil (Try Canola, salted water and set to boil. Once Grapeseed, or Avocado oil) boiling add rinsed/soaked garbanzo 2 juiced lemons beans and boil until tender. *This time 3 cloves of garlic varies depending on the freshness of 2 tsp. ground Cumin the beans, approx. 60 minutes. Do not 2 tsp. ground Coriander boil if using canned beans. 2 tsp. dried oregano 2 tbsp. sea salt 2. Once the beans are tender, transfer ½ water back to colander and drain, rinsing 4 ice cubes with cool water. Tools/Equipment Needed 3. Transfer the beans, Tahini, and neutral Measuring cups/spoons oil to the food processor and blend. Food processor While blending add ice cubes to help Stock pot smooth and cool the mixture. Citrus juicer Silicone spatula 4. Once thoroughly blended, begin Large bowl adding lemon juice, olive oil and water until mixture becomes silky. (the Food Prep addition of water and/or oil may vary Soak the dried garbanzo beans overnight, based on level of smoothness desired) cover completely with six inches of water as the beans will absorb the liquid 5. Finally, blend in the seasonings and overnight. salt to taste. Prep Time Serving Information 20 minutes Serve chilled with toasted pita and/or fresh veggies and top with fresh parsley and pine nuts. 10

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APPETIZERS MEXICAN STREET CORN DIP FROM APRIL HARVEY, ADMINISTRATIVE TEAM This is a great dip but can also be eaten by itself! I found several versions of this recipe on Pinterest and combined them to create this personal favorite. I make this all year round, especially for football games and picnics. This is a spin on the more traditional version you might find sold by a street vendor or food truck. Ingredients List Instructions 3 tbsp. of fresh or dried cilantro 1. Drain cans of corn and place in mixing 3 cans drained whole kernel corn 1 jalapeno, finely chopped bowl. ¼ cup chopped red or Vidalia onion ½ tsp. chili powder 2. Finely chop the jalapeno, removing the ¼ cup Parmesan cheese seeds, and add to the bowl of corn. 3 tbsp. fresh squeezed lime juice 2 tbsp. mayonnaise (I use Hellman’s w/ 3. Dice and add the onion. avocado oil) ½ cup crumbled feta cheese 4. Add feta, spices, mayo and sour cream 3 tbsp. sour cream to mixing bowl and stir. ½ tsp. ground black pepper 1 tsp. kosher or sea salt 5. Chill in fridge for about 30 minutes and top with Parmesan cheese (I Tools/Equipment Needed add extra cilantro for color and flavor) Large mixing/serving bowl before serving. Cutting board Measuring cups/spoons Serving Information Stirring spoon Serve chilled topped with Parmesan and a side of tortilla chips. Food Prep Serves: 6 Dice onion Finely chop jalapeno Drain cans of corn Prep Time 20 minutes Total Cooking/Baking Time Chill in refrigerator for 30 minutes. 12

PANEER TIKKA FROM RUTU TADKOD, ARCHITECTURAL TEAM Paneer Tikka is a popular Indian appetizer made with cubes of paneer and veggies marinated with yogurt and spices. Traditionally, it is grilled in a tandoor but you can make the same version on a gas grill or in the oven. It is healthy, flavorful, and is sure to be a new favorite. Ingredients List - Paneer Tikka Ingredients List - Cilantro Chutney 1 lb. Paneer* Indian cheese, cut into 1 cup chopped fresh coriander leaves* cubes 1” x 1” ½ cup fresh mint leaves 6 oz. plain Greek yogurt 2 green chilies 1 tbsp. fresh ginger garlic paste 1/4 tsp. cumin seeds 2 tsp. coriander powder 1 clove of garlic ¾ tsp. garam masala* 1 tsp. of lemon juice ¼ tsp. red chilli powder 2 tbsp. of vegetable oil ½ tsp. turmeric powder ½ tsp. salt or as required ½ tsp. salt *(These items can be found in traditional 2 tbsp. chopped cilantro Indian super markets 2 tbsp. chopped mint 1 tsp. chaat masala* Rochester area market: ½ lemon juice Spice Bazaar (364 Jefferson Rd, Rochester, 1 large onion cut in 1” cubes NY 14623 ) 1 large green bell pepper cut in 1” cubes (can add red and yellow pepper) 13

APPETIZERS Tools/Equipment Needed a skewer and arrange paneer, onion Large mixing bowl and peppers on a skewer, alternating Whisk with each other. Make as similarly as Wooden or metal skewers possible for even cooking. Meanwhile Baking sheet pre-heat oven to 450 degrees. Make Parchment paper sure you pre-heat the oven for good 15-20 minutes. Food Prep Cut onion, peppers, and Paneer into 1” 6. Arrange all the prepared skewers on thick cubes a baking sheet lined with parchment Finely chop mint and cilantro paper. Spray the skewers with an oil spray. This is important so that the Prep Time veggies don’t dry out. 20-30 minutes One to four hours for refrigeration (can 7. Bake at 450 degrees for 10 minutes also be left in overnight) and then turn on the broiler. Broil for two to three minutes until paneer Total Cooking/Baking Time pieces look a little charred. Two hours Pre-set Temp 8. Remove from oven, squeeze lemon Heat oven to 450 degrees juice, sprinkle chaat masala and serve with cilantro mint chutney. Instructions - Paneer Tikka 1. Whisk the yogurt in a large bowl until Instructions - Cilantro Chutney 9. Wash and clean the coriander leaves smooth. (cilantro) and mint leaves and set 2. Add all the ingredients for marinade aside. Take a blender and add in all the to the yogurt: ginger, garlic paste, ingredients to the blender. vegetable oil, coriander powder, chaat masala, red chili powder, turmeric 10. Blend everything together till you get powder, garam masala and salt. a smooth paste. Taste for seasoning. 3. Whisk to combine everything Serving Information together. Add in juice of 1/2 lemon Serve with cilantro chutney and lemon along with chopped cilantro and mint. wedges. Mix well. Serves: 5 4. Stir in the Paneer cubes, onion and bell peppers. Mix until all the Paneer pieces and veggies are well coated with the marinade. Cover the bowl and refrigerate for minimum 1 hour or up to 4 hours. (Overnight is fine too) 5. Remove the marinated Paneer and veggies out of the refrigerator. Take 14

APPETIZERS PIMENTO CHEESE FROM LAWRENCE STOKES, MECHANICAL ENGINEERING TEAM This is a CPL Greenville, SC office favorite! The pimento cheese can be used as a dip with crackers, as a grilled cheese sandwich or a burger topping, etc. You will want this on everything! Ingredients List Instruction 2 cups shredded sharp cheddar cheese Mix all ingredients until combined. 8 oz. cream cheese (softened) ½ cup mayonnaise Serving Information ¼ tsp. harlic powder Serve chilled seasoned with salt and ¼ tsp. onion powder pepper. 4 ounce jar diced pimento (drained) Salt and pepper to taste Tools/Equipment Needed Large mixing/serving bowl Measuring cups/spoons Spoon to mix ingredients Food Prep Measure out ingredients Prep Time Three minutes Total Cooking/Baking Time Five minutes 15

APPETIZERS STUFFED MUSHROOMS FROM ERIN POWERS, BIM MANAGEMENT TEAM This is a great poppable appetizer or delightful side dish and has become a family and potluck favorite. This dish is Vegetarian friendly but could be served topped with crumbled bacon, for an extra speacial treat. Ingredients List Instructions 40 button mushrooms, 1”-2” diameter or 1 1. Trim and remove stalks from pound of larger mushrooms. ½ cup grated Parmesan Cheese mushroom caps. Keep the stalks. ½ cup dry bread crumbs (I like to use the seasoned bread crumbs from Wegmans) 2. Chop stalks and mix in bowl with ¼ cup grated onions cheese, breadcrumbs, onions, garlic, 2 small gloves garlic minced Italian parsley, salt, pepper and 2 tbsp. chopped Italian parsley oregano. ½ tsp. salt ¼ tsp. pepper 3. Fill mushroom caps with mixture. (If ½ tsp. oregano you have left over filling, put it in a 1 stick butter melted small baking dish and bake anyway) Tools/Equipment Needed 4. Place caps in shallow baking dish. Mixing bowl 9 x 13 baking pan 5. Spoon butter over mushrooms (and Measuring cups/spoons any stuffing that didn’t fit in the caps) Spoon being sure to wet each cap. Food Prep 6. Bake in oven at 350 degrees for 25 Wash and dry mushrooms minutes. Prep Time Serving Information 35 minutes Serve hot or cold as a side dish or appetizer. Total Cooking/Baking Time Bake 25 minutes at 350 degress Total time one hour 16

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APPETIZERS TEXAS CAVIAR FROM SARA KATZ, ARCHITECTURE TEAM This recipe is from a former co-worker and is so easy to make. It is perfect for any group gathering, football watching, or just as a healthy snack. This dish is Vegan, Gluten-Free and delicious! Ingredients List Instructions 1 can black beans 1. Drain and mix all ingredients and 1 can black eye peas 1 jar pimento add together in a large mixing bowl. 1 can shoe peg corn (except for marinade ingredients) 2 stalks celery 1 red onion chopped 2. For marinade: heat the oil on low, add 1 tbsp. minced garlic sugar and vinegar in a sauce pan on Dash of hot sauce (optional) the stove until the sugar melts. Cool and add to bean mixture and mix Marinade: thoroughly. 1 cup oil ½ cup sugar 3. Marinade for 24 hours. Strain before ½ cup apple cider vinegar serving. Tools/Equipment Needed Serving Information Large bowl Serve chilled with a side of Tostitos scoops Measuring cups/spoons or whatever you want! Sauce pan Serves: 8-10 Food Prep Chop onion and celery Mince garlic Drain/rinse canned items Prep Time 30 minutes Total Cooking/Baking Time 30 minutes 18

SWEET POTATO POCKET FROM REBECCA KEEFER, MUNICIPAL TEAM My family and I almost passed this recipe by, but once we discovered how delicious was now it is a favorite. It is a simple dish to make that is flavorful and unique. 19

APPETIZERS Ingredients List Instructions 1 sweet potato 1. Slice the sweet potato into ¼ inch 1 clove garlic ½ tsp. dried dill rounds. Toss on a baking dish with a 3 tbsp. mayonnaise drizzle of olive oil, 1 tsp. harissa powder 2 whole wheat pitas and a pinch of salt and pepper. Roast 1 tbsp. harissa powder until tender, about 20 minutes. Flip 1 cucumber halfway through. 1 avocado 2 tbsp. white wine vinegar 2. In a small bowl, combine mayonnaise, 1 ounce pine nuts garlic and 1/2 tsp. Harissa powder, and Pepper a pinch of salt and pepper. Adding Salt more seasoning as desired. Set aside. Olive oil for drizzling 3. In a medium bowl combine sliced Tools/Equipment Needed cucumbers, dill, white wine vinegar, Baking sheet 1/2 tsp. of olive oil and a pinch of salt Knife and pepper to taste. Set aside and Cutting board ref rigerate. Measuring cups/spoons Spoon 4. Cut pitas into halves and add to oven Small bowl for remaining two-three minutes of Medium bowl sweet potato baking time. Food Prep 5. Once removed from oven, spread the Wash and dry all produce harissa mayonnaise mixture onto the Slice sweet potato into ¼ inch rounds insides of the pita. Then, fill pita with Mince garlic sweet potatoes, cucumber salad, sliced Halve cucumber, lengthwise then slice avocado and a few pine nuts. into thin half moons Halve and pit avocado, then thinly slice 6. Serve with remainder of cucumber Cut pitas in half salad as a side. Prep Time Serving Information 10 minutes Serve warmed Serves: 4 Total Cooking/Baking Time 30 minutes Pre-set Temp Oven to 450 degrees 20



SALADS

“FOOD IS AN IMPORTANT PART OF A BALANCED DIET.” FRAN LEBOWITZ

SALADS ARUGULA SALAD WITH TARRAGON DRESSING FROM COURTNEY TER-VELDE, INTERIOR DESIGN TEAM This is a modification of a favorite salad I used to order at a little café near my hometown. It is a great side salad or main salad and very simple to make. The dressing can be used in other dishes and goes GREAT with artichokes! Ingredients List Total Cooking/Baking Time Dressing 20 minutes ½ cup Olive Oil 1/3 cup red wine vinegar Instructions 2 tbsp fresh tarragon (dried works fine too 1. Combine all liquid ingredients into but wont have as much flavor, I suggest an additional Tbsp, if using dried.) jar with tight fitting lid and shake 1-½ tsp dijon mustard vigorously. Add dry ingredients and 1 clove of garlic herbs and shake again. ½ tsp chives ½ tsp salt 2. This can also be done in a blender, ½ tsp pepper like a Bullet. If this method is used, ½ tsp parsley mincing ahead of time is not required ½ shallot 1 tsp lemon juice 3. Wash Arugula and dry Salad 4. Add cherries, sliced almonds, and 1 bag of Arugula dressing, toss till evenly distributed 1 avocado and coated. Dress as much or as little ½ cup of dried cherries as desired. ½ cup of sliced almonds Crumbled blue cheese 5. Top with diced avocado and crumbles blue cheese Tools/Equipment Needed Measuring cups/spoons Serving Information Mixing bowl Serve chilled. Knife Option: Omit cheese to make Vegan/non-dairy friednly. Food Prep Mince Garlic Suggestion: Use dressing with artichoke Minco shallot hearts and sprinkle with parmesan cheese Mince tarragon for another delicious snack! Mince chives Servings approx. 2 Dice avocado Dressing will serve many more, keep ref rigerated Prep Time 15 minutes 22

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SALADS ASIAN CABBAGE SALAD FROM CHRISTYN GIANNAVOLA, ARCHITECTURAL TEAM This has been my summer go-to salad for cookouts and parties for years – since finding it through one of those recipe chain-letter e-mails popular forever ago! This is best if made a few hours beforehand so that the flavors combine but the ingredients are still crunchy. Use the “soy-flavored” Ramen for a vegetarian friendly version. Ingredients List Instructions Dressing: 1. Combine first 4 salad ingredients in 1/2 cup sugar 1/4 cup white vinegar large bowl 1/2 cup oil 2 seasoning packets from the Ramen 2. Break up Ramen noodles and add to noodles bowl Salad: 3. Make dressing by adding together all 2 – 16oz packages of coleslaw ingredients and whisking briskly until Chopped onion (optional) fully combined 2oz toasted slivered almonds 1/4 cup sunflower seeds 4. Add dressing to salad and toss to 2 packages Ramen noodles (chicken or combine and fully coat soy flavored), uncooked Serving Information Tools/Equipment Needed Serve chilled or at room temperature. Measuring cups/spoons Servings, a lot (I typically cut the recipe in Bowl half for most occasions) Spoon Food Prep Separate uncooked Ramen noodles with hands or a rolling pin Chop onion if using Toast almonds (optional) Prep Time 10 minutes Total Cooking/Baking Time 10 minutes 24

“ FOOD IS LOVE.” RACHAEL RAY

SALADS ASIAN COLESLAW FROM JOHN BORYK, SURVEY/CADD TECH TEAM This quick to prepare and easy to tote salad makes it an obvious choice for potlucks and camping. Uncooked ramen noodles and sunflower seeds add crunch to this popular dish. Ingredients List Instructions 1 (16 oz.) package coleslaw mix (in the 1. Combine coleslaw mix, green onions, produce section) 5 green onions, chopped ramen noodles (set aside seasoning 1 package chicken Ramen noodles, broken packet for the dressing), and sunflower into small pieces seeds into a salad bowl. Set aside. ½ cup sugar ¼ cup extra virgin olive oil 2. For dressing: In a small mixing bowl 1/3 cup apple cider vinegar combine: oil, vinegar, sugar, and 1 package chicken Ramen seasoning mix seasoning from the package of (usually with Ramen Noodle package) noodles. Cover and shake. ½ - ¾ cup Sunflower seeds 3. Pour the dressing over the salad, toss Tools/Equipment Needed to coat and chill at least 2 hours before Salad bowl serving so the flavors have a chance to Small mixing bowl blend and sink in. Mixing spoons Whisk Serving Information If you like, garnish salad with additional Food Prep sliced green onion. Chop green onions Servings approx. 10-12 Prep Time 15 minutes Chill for 2 hours before serving Total Cooking/Baking Time 15 minutes 26

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SALADS BROCCOLI SALAD, (VEGANIZED) FROM MARISSA COLUCCI, INTERIOR DESIGN TEAM This is a great light salad for the summer. Can easily be made vegan by replacing Miracle Whip with Hellman’s vegan mayo. This is my mom’s best friends’ salad. We call it “Deb’s Salad” Ingredients List Instructions 4 cups stemless broccoli 1. After cleaning and chopping all ½ cup raisins 1 cup chopped celery ingredients mix in a large bowl ½ cup salted peanuts ½ cup roasted sunflower seeds 2. Mix together the ingredients for the dressing in a separate mixing bowl For dressing 1 cup mayo (Hellman’s has a great vegan 3. Pour dressing over entire salad in large mayo!) bowl ½ cup sugar 3 tbsp. white vinegar 4. Serve cold and enjoy! Tools/Equipment Needed Serving Information Large mixing bowl Serve chilled. Large spoon Servings large enough to bring as a pot Measuring cup luck dish, Approx. 6-8 Food Prep Clean and chop broccoli and celery Prep Time 15 minutes Total Cooking/Baking Time 15 minutes Just mix and put in fridge 28

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SALADS BRUSSELS SPROUTS CAESAR SALAD FROM COURTNEY TER-VELDE, INTERIOR DESIGN TEAM Here is a unique take on the traditional Caesar salad using shaved Brussels sprouts. This is great as a lunch salad or as a side salad. This recipe can be made vegan and gluten free by using the modified dressing recipe provided and omitting the bacon. Ingredients List Food Prep Traditional Dressing: Finely slice Brussels sprouts 1 tbsp. olive oil Cook bacon and crumble (4) anchovy fillets* optional (2) cloves garlic Prep Time 1 egg yolk 10 minutes 1 tbsp. Dijon mustard 1-1/2 tbsp. lemon juice Total Cooking/Baking Time 1-1/2 tbsp. water 25 minutes ¼ cup grated Parmesan 2 tbsp. olive oil Instructions 1. Add all listed dressing ingredients Vegan Dressing 1/3 cup Olive oil into blender and blend until creamy/ ½ cup water smooth ¼ tsp. sea salt ¼ tsp. Ground black pepper 2. Cook bacon slices until crispy, allow to 2 tbsp. Nutritional yeast cool and then crumble into bowl and ¼ cup fresh lemon juice set aside. ½ cup cashews 1-½ tbsp. white miso paste 3. Add sliced Brussels to bowl and toss 1-½ tsp. Dijon mustard with dressing until fully coated 2 cloves garlic, minced 1 tbsp. capers, drained 4. Add bacon and mix. Top with panko bread crumbs and add ground pepper Salad: to taste ½ cup panko bread crumbs 20 Brussels sprouts Serving Information 5 slices of cooked bacon, crumbled* Serve chilled. optional Servings approx. 6 Salt/pepper to taste Tools/Equipment Needed Skillet Large Mixing Bowl Spoon 30

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SALADS COLD SOBA NOODLE SALAD WITH PEANUT DRESSING FROM COURTNEY TER-VELDE, INTERIOR DESIGN TEAM I first had this dish at one of my favorite Vegan restaurants in Los Angeles about 15 years ago. I craved it often, but I was young and broke and so decided I was going to learn how to make it at home. This is a quick recipe and always a hit at summertime parties. (It’s Vegan and can be made gluten free by substituting rice noodles ) Ingredients List Instructions (1) 8oz. package of Soba Noodles (AKA 1. In a Blender, add Sesame oil, soy sauce, Buckwheat noodles) You can find these in the International foods section shallot, peanut butter and Agave 1/3 cup of peanut butter nectar. As you blend add warm water 3 tbsp. of Soy Sauce/Tamari until smooth and slightly thin. Set 1-2 tbsp. Sesame oil aside. 2 tbsp. Agave nectar (honey for Non- Vegan) 2. Boil 6-8 cups of heavily salted water ½ cup of warm water and add noodles. Stir for the first ½ shallot minute to insure the noodles don’t 2 green onions, diced stick together. 2 carrots, shredded Sesame seeds 3. Continue to boil about 3-4 more min. Salt until al dente. (These cook much faster than traditional pasta so watch Tools/Equipment Needed carefully.) Stock Pot Colander 4. Take ¼ cup of salted water from Measuring cups/spoons the pot, before pouring noodles into Blender colander to drain. Drain noodles and Large Salad bowl rinse with cold water. Food Prep 5. Once cooled, place noodles into large Chop shallot mixing bowl and add ¼ cup of salted Slice Green Onion noodle water as you stir. Peel and Shred Carrots Prep Time 6. Pour peanut dressing over the top and 10 minutes coat thoroughly. Total Cooking/Baking Time 7. Top with shredded carrots, sliced green 20 minutes onion, and sesame seeds. Serving Information Serve chilled. 32

“FIRST WE EAT, THEN WE DO EVERYTHING ELSE.” M.F.K. FISHER

SALADS CUCUMBER SALAD FROM CHRIS LADANYI, ARCHITECTURAL TEAM This is an original recipe that was shared with me by Kari Messler. It can be served with whatever you’d like but I mostly make it for summer barbeques since it’s nice and refreshing on hot days. Ingredients List Instructions 3 Cucumbers 1. Pick your favorite mixing or serving ¼ cup of Vinegar ¼ cup of Sugar bowl. ¼ cup of Sugar Pepper to taste 2. Add the Cucumbers to the bowl. Tools/Equipment Needed 3. Add the vinegar and sugar in to the Mixing Bowl bowl. Knife Spoon 4. Mix all ingredients up and add pepper Measuring cups (1 for dry ingredients and 1 to taste. for wet ingredients) 5. Refrigerate overnight ( add more sugar Food Prep and/or vinegar to taste). Slice Cucumbers Pour ¼ cup of Vinegar Serving Information Pour ¼ cup Sugar Serve chilled. Season with pepper to taste Servings approx. 4-6 Prep Time 15 minutes Total Cooking/Baking Time 15 minutes 34

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SALADS GREEK CUCUMBER SALAD FROM CARRIE ANN SPITZ, ARCHITECTURAL TEAM This recipe is a blend of a few Greek salad’s I have tried and is definitely an easy, “go-to” when you are in a rush. I have a craving for Greek food all the time and this salad is a good option when you don’t have time to go out for a Gyro! Ingredients List Instructions 1 English Cucumber, chopped 1. In a large bowl, combine cucumbers, 1 Red Onion, sliced 1 Package of Grape Tomatoes, halved tomatoes, and onions. 1 tsp. Lemon Juice 1 tsp. Olive Oil 2. In a small bowl, combine olive oil, 1/8 tsp. dried Oregano lemon juice, dill, and oregano and 1/8 tsp. dried Dill whisk. Black Olives, pitted and sliced ½ cup of Feta Cheese 3. Pour olive oil mixture over vegetables and mix well. Tools/Equipment Needed Knife 4. Sprinkle in feta cheese and black olives Cutting board and mix. Large Bowl Small Bowl Serving Information Whisk Serve chilled. Servings approx. 6 Food Prep Chop cucumber Slice onion Half tomatoes Pit and slice olives Prep Time 10 minutes Total Cooking/Baking Time 10 minutes 36

SALADS MEDITERRANEAN CHICKPEA SALAD FROM SARA KATZ, ARCHITECTURAL TEAM My mom makes this a lot during summer, and she probably got it from better Homes and Garden. This is a great salad, side dish, or snack and can be made vegan (no cheese). It’s also versatile, so be creative and add other ingredients – black beans, Greek olives etc. Ingredients List Instructions 1 can (16 oz) of chick peas, drained and 1. In a medium mixing bowl, gently rinsed Cherry tomatoes, quartered (about 1 ½ stir together chickpeas, tomatoes, cups) cucumbers, cheese, onions, parsley 1 cucumber, seeded and chopped until combined; set aside Mozzarella cheese, cubed (about ½” cup) -I prefer feta, add as desired 2. In a separate bowl stir together lemon ¼ red onion, finely chopped juice and oil… whisk constantly until 2 tbsp. coarsely chopped fresh parsley oil is well incorporated. Add pepper to 1 tbsp. lemon juice taste ¼ cup Extra Virgin Olive Oil Pepper to taste 3. Toss olive oil-lemon dressing with reserved vegetables until coated Tools/Equipment Needed completely. Measuring cups/spoons Large bowl 4. Serve chilled or at room temperature Food Prep Serving Information Chopped Serve chilled. Diced Servings approx. 4 Minced Prep Time 10 minutes Total Cooking/Baking Time 15 min. 37

SALADS RED, WHITE, AND BLUE SLAW FROM SUSAN CLARK, INTERIOR DESIGN Red, White and Blue Coleslaw is a great addition to any 4th of July party or Summer picnic. It’s a colorful salad that’s easy to make ahead of time and almost better the next day. The blue cheese and bacon gives your basic slaw a unique twist. Plus, isn’t everything better with bacon? Ingredients List Instructions 12 slices bacon 1. Place bacon in a large, deep skillet. 6 cups shredded cabbage 1 cup coleslaw dressing Cook over medium-high heat until ½ cup blue cheese, crumbled evenly brown. 1 cup cherry tomatoes 2. Crumble and set aside. Tools/Equipment Needed Skillet 3. In a large bowl, combine the bacon , Large Mixing Bowl cabbage and dressing. Mix well. Spoon 4. Sprinkle with sliced cherry tomatoes Food Prep and bleu cheese. Cut cherry tomatoes in half 5. Refrigerate and serve chilled. Prep Time 10 minutes Serving Information Serve chilled. Total Cooking/Baking Time Serves approx. 6 25 minutes 38

SALADS SPINACH SALAD WITH DRESSING FROM SUSAN CENTOLA, HUMAN RESOURCES TEAM This is a recipe I received from and old friend back home. I serve this at a lot of family functions, and everyone loves it! Ingredients List Instructions Salad 1. Wash spinach and place in large bowl 1 lb fresh baby spinach 5 green scallions, chopped 2. Hard boil the eggs. Peel and chop 4 boiled eggs, chopped eggs. 1 raw egg 6 slices of bacon, cooked & crumbled 3. Add chopped egg and green scallions the spinach Dressing ½ cup sugar 4. On med/high heat, cook bacon in 1 beaten egg frying pan, till evenly brown. Remove ½ cup vinegar and let cool on paper towel, reserving ½ tsp. salt the fat in the pan. Crumble and add to 2 tbsp. of bacon fat spinach mix Tools/Equipment Needed 5. Dressing: Beat egg and set aside Colander Sauce pan 6. In a small sauce pan add in sugar, Measuring cups/spoons vinegar salt and beaten egg. Mix well Knife Frying pan 7. On medium heat stir mixture till it thickens. I usually let it come to a Food Prep full boil for about 1 minute stirring Wash and dry spinach constantly. Take off burner add 2 Chop scallions and eggs Tbsp bacon fat and mix thoroughly. Cook bacon and crumble Then cool dressing completely in Hard boil eggs refrigerator. (Keep unused dressing for future use) Prep Time 30 minutes 8. Once the dressing is cooled, pour it over the top of the spinach mix and Total Cooking/Baking Time toss lightly. 35 minutes Serving Information Serve chilled. 39

SALADS STRAWBERRY BANANA CHEESECAKE SALAD FROM SANDY MILLER, ADMINISTRATIVE TEAM This is a delicious and refreshing salad that I noticed kept showing up at picnics. I enjoyed it so much, I finally got the recipe and now am happy to share with you. Ingredients List Instructions 1 bag mini marshmallows 1. Rinse strawberries, slice 16 oz vanilla yogurt (2 cups) (1) 8-ounce cool whip 2. Slice 4 bananas (1) 3.5-ounce cheesecake flavored instant pudding mix 3. Mix all ingredients together in a large 2 containers strawberries, sliced bowl 4 sliced bananas Graham crackers or Nilla wafers 4. Add Graham crackers or Nilla wafer crumbles on top or layer in pan for Tools/Equipment Needed garnish Large bowl or pan 5. Chill for approximately 1 hour in Food Prep ref rigerator Slice bananas Rinse strawberries Serving Information Serve chilled. Prep Time Top with Graham cracker or Nilla wafer 5 minutes crumbles Servings approx. 8 Total Cooking/Baking Time 1 hour 5 minutes 40



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