CPL_Cookbook

SIDES AUNT BARB’S POTATOES (VEGANIZED) FROM MARISSA COLUCCI, DESIGN TEAM BUFFALO These are yummy, gooey, cheesey potatoes that can be prepared with traditional dairy products or made vegan! In my family, this side dish usually ends up being the main meal and everything else on the table seems to become the sides. Make sure to take one very large first helping because they go fast and you will absolutely want more! This is a dish that I always used to ask my mom to make on my birthday. They are amazing when served hot but taste just as good the next day. Ingredients List Instructions 2 lbs. hash brown potatoes 1. Preheat oven to 350 degrees and Vegan cream of celery soup (see separate recipe) lightly grease a 9” x 13” baking pan ½ cup fresh onions 1 container of sour cream (Tofutti is my 2. Mix frozen hash browns with all favorite!) ingredients listed 1 bag cheddar cheese (Daiya is a brand that can be found anywhere and is pretty 3. Lightly place potatoes into pan. (Tip: It’s good.) nice to leave some space in pan, the potatoes seem to taste better when For topping they aren’t packed in.) ½ cup melted butter 2 cups corn flakes 4. Melt butter and mix with corn flakes. Tools/Equipment Needed 5. Lay corn flakes on top of potatoes. Large mixing bowl Large spoon 6. Place baking sheet into oven for one 9” x 13” Lasagna type baking pan hour. Measuring cup Serving Information Food Prep Serve hot! Chop ½ cup fresh onions Special notes: Prep Time This was originally a non-vegan recipe. I 15 minutes encourage all of my friends and family to take a chance on vegan dishes, however, if you aren’t feeling that adventurous simply use traditional sour cream and cheese. Total Cooking/Baking Time 1 hour 42

SIDES BAKED BEANS FROM ROBIN COFFEY, MARKETING TEAM While this is simple and may not sound like much, it’s become a requested item by my family and friends. This is great for potlucks in the summer or for a stick-to-your-ribs side dish in the winter. Ingredients List Instructions 1 can kidney beans 1. On med/high heat, cook the bacon 1 can butter beans 1 large Campbell’s pork and beans until evenly browned remove from pan 1 small Campbell’s pork and beans and set aside on a paper towel to cool. 3 slices bacon (cooked) 1 lb. hamburger 2. In the same pan, heat oil on med. 1 medium onion, diced and add diced onion and crumbled 1 cup ketchup hamburger meat and stir. ½ cup brown sugar 2 tbsp. white vinegar 3. Once the onion and the hamburger are browned, remove and place into a Tools/Equipment Needed large mixing bowl. Can opener Measuring cups/spoons 4. Add additional ingredients, except for Knife the bacon, and mix throughly. Frying pan Casserole dish 5. Place mixture into a lightly greased Colander casserole dish and top with crumbled bacon Food Prep Dice onion 6. Bake, uncovered, for 1-½ hour. Cook bacon, crumble Drain kidney and butter beans, rinse 7. Remove and serve Prep Time Serving Information 15 minutes Serve hot or cold Servings approx. 6-8 Pre-set Temp Preheat oven to 350 degrees Total Cooking/Baking Time 1 hr 45 minutes 43

SIDES CHEESY POTATOES FROM SUSAN CENTOLA, HUMAN RESOURCES This recipe came from Dave Pender, our prior CFO., he originally brought it to one of CPL’s famous “Tailgate” parties. The recipe is easy to pull together and tastes awesome. You can use a plain bag of hash browns or the ones with onions and peppers…my favorite. Ingredients List (1) 32 oz. bag frozen Hash browns – I buy the ones with onions and peppers 1 cup sour cream 1 cup mayonnaise 3 cups shredded cheddar cheese Salt & pepper to taste Tools/Equipment Needed 9 x 13 pan Measuring cups/spoons Pre-set Temp Preheat oven to 325 degrees Total Cooking/Baking Time 1 hr 30 minutes Instructions 1. Mix all ingredients in a bowl the dump into a 9 x 13 pan. 2. Bake at 325° for 1-½ hours till bubbly. 3. If you want to cook them in the crock pot put on medium high for 4+ hours and stirring occasionally. Serving Information Serve warm, right out of the oven Serves approx. 10-12 44

“LIFE IS TOO SHORT FOR SELF-HATRED AND CELERY STICKS.” MARILYN WANN

SIDES CORN CASSEROLE FROM RICH EDINGER, CIVIL ENGINEERING TEAM We make this as a side dish for Thanksgiving and Christmas. We got the recipe from my mom many years ago and it has become a family favorite. We don’t know where she got the original recipe but it has become our own. Ingredients List 3. Bake, uncovered, for 45 min. or until 1 stick butter or margarine golden brown. 1 box Jiffy corn muffin mix (1) 15oz can yellow corn, drained 4. You can easily double the recipe and (1) 15oz can creamed corn bake in a 4 qt. casserole dish. Add 15-20 2 eggs min. for baking time. (1) 8oz. sour cream Serving Information Tools/Equipment Needed Serve hot Can opener Servings approx. 8 Measuring cups/spoons Mixing bowl 46 2 qt. Casserole dish Sauce pan Food Prep Drain yellow corn, rinse Melt butter Grease casserole dish Prep Time 5 minutes Pre-set Temp Preheat oven to 375 degrees Total Cooking/Baking Time 50 minutes Instructions 1. Melt butter or margarine in a sauce pan on low and remove from heat. 2. In large bowl mix together all the ingredients in a large bowl and pour into the greased casserole dish.

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SIDES CREAMY, DREAMY, SOUTHERN-STYLE GRITS FROM BRENDA FARMER, MARKETING TEAM This is my FAVORITE grits recipe! It is the same recipe they serve at, “The Flying Biscuit Café” in Atlanta and it just happens to be Gluten Free! Ingredients List 4. Add white cheddar and allow cheese 6 cups of water to melt. 2 cups half-and-half 3 tsp. Kosher salt (or salt to taste) 5. Whisk again to combine. ¼ tsp white pepper 2 cups quick grits 6. Turn heat off and allow grits to sit 5 ½ cup grated sharp white cheddar cheese minutes. 4 tbsp. unsalted butter, cubed 7. Add butter and stir until completely Tools/Equipment Needed smooth and silky. Serve Sauce Pan Measuring cups/spoons Serving Information Serve hot Prep Time Servings approx. 6-8 5 minutes Pre-set Temp Preheat oven to 375 degrees Total Cooking/Baking Time 20-25 minutes Instructions 1. In a medium saucepan, combine water, half-and-half, salt, and white pepper and bring to a boil. 2. Slowly pour grits into boiling water while whisking the entire time. 3. Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes. 48

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SIDES CREAMY LEMON PARMESAN ORZO FROM BRENDA FARMER, MARKETING TEAM This dish has really inspired my affinity for risottos. The slow cooking process allows me to relax a little between stirring and have my husband and daughter sit at the counter and enjoy conversation…or in my daughter’s case, climb up on a stool and “help.” It was one of her first solid meals and still one of her favorites but everyone cleans their plate. Ingredients List 3. Cook until orzo and garlic become 1 cup uncooked orzo pasta f ragrant 1 tbsp. unsalted butter 1 cloves garlic, minced 4. Spoon in ½ cup of the broth Zest from one lemon 3 cups vegetable broth (or bullion) 5. Cook on medium, stirring frequently, ½ cup grated parmesan cheese until the liquid has been absorbed, ½ cup milk repeat. Juice from half a lemon ½ cup frozen peas 6. Continue adding broth until all 3 Salt cups of liquid have been used and Pepper absorbed.* (With your very last ½ cup of broth, toss in your frozen peas and Tools/Equipment Needed let them warm through.) Sauce Pan Skillet 7. Once the broth has all been absorbed, stir in your milk and lemon juice and Food Prep stir till combined. Mince garlic Zest lemon 8. Add your parmesan cheese, and give it Grate cheese another stir, serve immediately. Juice lemon Serving Information Prep Time Serve hot 10 minutes Servings approx. 4 Total Cooking/Baking Time The light lemon flavor pairs really well with 40 minutes a simple Caesar salad (Romaine, lemon juice, olive oil, minced garlic, parmesan Instructions cheese, salt and pepper, and croutons). 1. Heat your broth in a saucepan until it’s *This cooks similarly to a risotto—it warmed through, but not boiling; set requires attention throughout the cooking aside process. The broth absorbs quickly at the beginning, and then takes longer the 2. Melt butter in a skillet on medium heat more that has been absorbed. and add uncooked orzo, garlic, and lemon zest 50

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SIDES HELEN’S SWEET POTATO WEDGES FROM HELEN NORMAN, MARKETING TEAM This healthy side dish works with a variety of menus and pairs well with meat and poultry. It also serves as a fun substitute for traditional sweet pototoes at Thanksgiving! Either red pepper flakes or ground chipoltle pepper can be used in the recipe (or both), but I prefer to use the ground chipotle pepper because of its perfect-for-fall smoky flavor. In the picture, I used ground chipoltle pepper in the recipe and garnished the dish with a light dusting of red pepper flakes and a tiny drizzle of honey. This sweet, smoky, and spicy dish is a favorite of mine and I hope it will be for you, too! Ingredients List 2. Place the sweet potato wedges on the 2 Large Sweet Potatoes baking sheet and season with the salt (about) 1 tsp Coarse Ground Salt and pepper and a little garlic power; (about) 1/4 tsp Coarse Ground Black Pepper drizzle with olive oil and lightly toss. Garlic POWDER (do not use garlic salt!) Ground Chipotle Pepper 3. Place in a single layer on the baking (about) 1 tbsp. Extra Virgin Olive Oil sheet then lightly season the layer of wedges with the ground chipotle Tools/Equipment Needed pepper. A large, rimmed baking sheet 4. Bake or about 40-45 minutes or until Food Prep fork-tender. Preheat the oven to 425 degrees; Wash and scrub the sweet potatoes and 5. Enjoy! pat dry; Spray the baking sheet lightly with cooking spray. Serving Information You can serve as is or drizzle lightly with Prep Time honey and/or a light sprinkling of red 15 minutes pepper flakes; Some people have been known to dip these in mayo - just sayin’! Total Cooking/Baking Time Enjoy! 40-45 minutes or until fork-tender Instructions 1. Half potatoes lengthwise and then quarter each half lengthwise again, making the wedges. 52

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SIDES MOM’S MARINATED VEGGIES FROM STEPHANIE DOUGLAS, HUMAN RESOURCES TEAM My Mom used to make this recipe and take it to club meetings or potlucks when I was younger. I always loved it when there were leftovers, because we could snack on a small bowl of “veggies” after school. I think it was my first exposure to artichokes. What 5th grader doesn’t love Artichokes? Ingredients List Instructions 1 lb. fresh mushrooms, sliced 1. Boil carrots until tender, drain and set (1) 14 oz. can Artichoke hearts 1-½ cups B aby Carrots, cooked until tender aside. 1 Large can Black olives, sliced 1 can Asparagus spears or fresh Asparagus 2. Steam/cook asparagus until tender, cooked until tender, cut in pieces cool, cut into 1-2” pieces, and set aside Marinade 3. Combine ingredients for marinade in 2/3 cup Vinegar saucepan and bring to a boil; cool for 2/3 cup Olive Oil 10 minutes. ¼ cup Chopped Onion ½ Tbsp Minced Garlic 4. Layer veggies with mushrooms on the 1 tsp. Salt bottom. 1 tsp. Sugar 1 tsp. Oregano 5. Pour marinade over the top of veggies 1 tsp. Basil ¼ tsp. Black Pepper 6. Cover, and chill overnight. Tools/Equipment Needed 7. When ready to eat, gently fold veggies Small Pot and serve. Sauce Pan Measuring cups/spoons Serving Information Glass bowl with lid Serve chilled Serves approx. 8-10 Food Prep Chop onions Drain and Slice black olives Slice mushrooms Prep Time 45 min. Total Cooking/Baking Time Chill Overnight 54

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SIDES MS. SUN’S SPINACH FROM GRACE ZHANG, LANDSCAPE ARCHITECTURE TEAM The dish is named after my mom and it is our family’s secret recipe. By using very simple ingredients and procedure, but with creativity and genuine taste from China, my mom invented this dish for us when my brother and I were young; it’s a great recipe to encourage kids to eat more vegetables. Now I cook this dish for my kid and my mom’s love will be remembered forever (My mom passed away almost 10 years now). Ingredients List 4. To prepare the sauce, heat oil in a 2 bunches or 6 cups Spinach stir-fry pan and add sliced ginger and 1 small stalk of ginger, about 4 slices garlic, saute till golden brown 2 cloves of Garlic, sliced 5-6 tbsp. Soy Sauce 5. Remove ginger and garlic from the oil 4 tbsp. Sesame Oil and remove pan from heat. Tools/Equipment Needed 6. Pour soy sauce into the pan and mix Stock Pot with the oil Sauce Pan Colander 7. Combine the garlic, ginger, and spinach and pour the prepared sauce Food Prep over the top of the spinach, enjoy! Thinly slice ginger and garlic Wash spinach and pat dry Serving Information Serve hot Prep Time Serves approx. 4 5 min. Total Cooking/Baking Time 20 min. Instructions 1. Boil hot water in a pot. 2. Put clean spinach leaves in for 2 mins and drain 3. Transfer spinach to a plate 56

“LIFE IS UNCERTAIN. EAT DESSERT FIRST.” ERNESTINE ULMER

SIDES PAN-SEARED BALSAMIC BRUSSELS SPROUTS FROM SUSAN CENTOLA, HUMAN RESOURCES TEAM One year before the holidays, my friend, Kaija Wadsworth, had a few ladies over for appetizers and drinks. That was the first time I had Brussels sprouts and have been in love with them ever since! I love the mixture of the balsamic vinegar and the wonderful taste it gives them. Ingredients List 3. Add a few Tbsp of water (no need to 2 tbsp. whole almonds be exact) to the pan and cover it with 1 tsp grape seed oil (or another neutral a lid – this will ensure they are cooked flavored oil) through.* 11 ounces (about 16 sprouts) Brussels sprouts, cut in half 4. *I like my Brussels with a bit of crunch 1/4 cup balsamic vinegar still but if you like them softer you may A good pinch of flaky sea salt want to add another splash of water to the pan. Tools/Equipment Needed Frying Pan/Cast-Iron preferred 5. Remove the Brussels from the pan. Measuring Cups/Spoons 6. Add the balsamic vinegar to the Food Prep same pan. It will start to bubble up Wash and cut Brussels sprouts into halves immediately. Wait about 15 seconds Chop almonds then pour the reduced balsamic over the Brussels. Top with the chopped Prep Time almonds and a good pinch of flaky sea 10 minutes salt. Total Cooking/Baking Time Serving Information 20 minutes Serve hot Servings approx. 2 Instructions 1. Add the grape seed oil to the pan and You can easily double, triple, etc. this recipe for larger portions heat on medium. 2. Place the Brussels sprouts, face down, in the pan. Work in batches if you need to so that the Brussels are in a single layer. Cook them for about 5 minutes, or until they are dark brown on the bottom. 58

SMOKED MAC AND CHEESE FROM ART SMITH, MECHANICAL ENGINEERING TEAM This recipe is from Pitmaster, Malcom Reed, and will be the talk of any BBQ! Add your favorite protein to the mix or try adding cooked and chopped lobster tail, the best! Ingredients List Tools/Equipment Needed 2 tbsp. butter Saucepan 2 tbsp. flour Baking Sheet 2 cups Heavy Cream Food processor 1lb. Extra sharp Cheddar (shredded) 13 inch Cast Iron Skillet ½ lb. Monterey Jack (shredded) Colander 1-2 tbsp. Hot Sauce Mixing bowl 2 tsp All Purpose Seasoning (Salt, pepper, Cheese Grate garlic) Measuring cups/spoons 1 cup Mayo Oven/ smoker 1 cup Sour Cream 12oz box of Elbow Macaroni Noodles Original recipe: https://howtobbqright. ½ cup Panko com/2018/08/02/smoked-lobster-mac-cheese/ 12oz package thin Sliced Bacon 59

SIDES Food Prep 7. Add grated cheese to sauce, slowly Grate Cheese stirring until the cheese is blended and Prepare pasta (al dente) sauce is smooth and creamy. Add 1-2 Cook bacon tablespoons of your favorite hot sauce Make cheese sauce (depending on the heat level you desire). Prep Time 20-30 minutes 8. Mix together the pasta, sauce, mayo and sour cream and pour into a Pre-set Temp smoker-safe dish. *This is where you’d Smoker/Oven to 350 add your cooked protein* If possible, use a 13-inch cast iron skillet – and Total Cooking/Baking Time make sure it has been oiled, seasoned 1 hr. 30 min. or sprayed with a good non-stick spray. Be sure not to over-fill. Instructions 1. Get your smoker or oven up to 350 9. Mix ½ cup of panko with chopped bacon. Top mac & cheese with panko/ degrees and allow smoker to stabilize bacon mixture for 15 – 20 minutes. 2. Prepare pasta (al dente) according to 10. To smoke the mac & cheese, place the package directions and set aside. skillet in your 350 degree smoker for 1 hour (or until mac & cheese becomes 3. Grate both cheeses and set aside hot and bubbly). Make sure to check halfway through the cooking time 4. Cook bacon until crispy (we suggest because smokers and grills will vary. If placing bacon on a baking sheet and mac & cheese is getting too dark, you placing in a 400 degree oven for 10 – can always cover with foil and continue 15 minutes. You want the bacon to be cooking. crispy and not limp). Remove bacon from baking sheet and allow to drain 11. To bake the mac & cheese, place the on a paper towel. Finely chop bacon skillet in your 350 degree oven for 45 with food processor and set aside. min. -1 hour (or until mac & cheese becomes hot and bubbly). If mac & 5. In saucepan, heat 2 Tbsp of butter cheese is getting too dark, you can and 2 Tbsp of flour over medium heat. always cover with foil and continue Cook until the roux starts smelling a cooking. little nutty. At that point, add 1/2 cup of the heavy cream and stir until sauce 12. If a darker crust is desired for mac & thickens. cheese, place skillet in oven, under the broiler, 4 inches from the heat, until 6. Add an additional 1/2 cup of heavy the top is golden and bubbling, 3 to 4 cream and stir for 1-2 minutes and then minutes. Serve immediately. add the final 1 cup of heavy cream and stir until sauce is smooth and thick. Serving Information Serve hot Serves approx. 6-8 60

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SIDES SMOTHERED GREEN BEANS FROM APRIL HARVEY, ADMINISTRATIVE TEAM I originally found a similar recipe online several years ago and tweaked it to reflect my family’s personal taste by adding an Asian flair. This is a side we serve mostly during Thanksgiving or Christmas. Ingredients List 2. In a skillet/pan, cook bacon until it’s 5 (15 oz) cans of cut green beans just starting to crisp. Then remove and 1 lb. bacon drain on paper towels. 2/3 cup brown sugar ¼ cup melted butter 3. Once cooled enough to touch, chop ¼ cup low-sodium soy sauce bacon and add in with green beans. 6-7 cloves of garlic or 1-1/2 tsp minced garlic 4. Peel and mince 6-7 cloves of fresh Tools/Equipment Needed garlic and add to green beans. (use 9 x 13 Casserole dish jarred garlic if easier) Skillet Sauce Pan 5. Melt butter over low heat and whisk in Measuring cups/spoons brown sugar and soy sauce. Pour over Food Processor the green beans. Food Prep 6. Bake green beans uncovered for 40 Mince garlic minutes. Cook and chop bacon Drain green beans Serving Information Serve warm, topped with Sesame seeds Prep Time Servings approx. 10 20 minutes Pre-set Temp Heat oven to 350 degrees Total Cooking/Baking Time 40 minutes Instructions 1. Pour drained green beans in an ungreased 9x13-inch pan. 62

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SIDES SQUASH AND POTATO AU GRATIN FROM ADAM STOKER, ARCHITECTURE TEAM This is a fun and delicious spin on a traditional holiday favorite. I like to use green and yellow squash to add color and variety to the dish. The use of goat and Parmesan cheese make this dish naturally lactose free and can easily be made with non-dairy milk. Ingredients List Instructions 2 medium yellow squash or zucchini 1. On med heat, saute shallot and garlic (about 8oz total) 4 small to medium potatoes (about 1 with 1-2 tbsp. of oil, until fragrant. Set pound total) aside. 3 tbsp. olive oil, plus more for baking dish 4 oz. fresh goat cheese, divided 2. Use a mandoline or chef’s knife to slice Salt, to taste the squash and potatoes into very, very Freshly ground black pepper, to taste thin slices, 1/8-inch thick or less. Place ¼ cup whole milk (or non-dairy substitute) the sliced vegetables, garlic/shallot mix 1/3 cup freshly grated Parmesan or and additional olive oil in a large bowl Manchego and toss to combine 1/2 shallot, minced 2 cloves garlic, minced 3. Place 1/3 of the squash and potato 1 Tbsp thinly sliced basil or thyme leaves slices in and even layer in the bottom (optional) of the baking dish and sprinkle the ½ of goat cheese in large chunks. Season Tools/Equipment Needed with salt and pepper. Repeat. Finish by 9 x 13 Casserole dish layering the remaining vegetables and Skillet seasoning with salt and pepper Measuring cups/spoons 4. Pour the milk evenly over the entire Food Prep dish. Sprinkle with Parmesan to Mince garlic and shallot completely cover. Thinly slice squash and potatoes Divide goat cheese 5. Cover dish tightly with aluminum foil and bake for 30 minutes. Uncover and Prep Time bake until the top browns, about 15 20 minutes minutes more. Pre-set Temp 6. Sprinkle with fresh basil or thyme, Heat oven to 400 degrees optional. Total Cooking/Baking Time Serving Information 50 min. Serve warm Serves approx. 8 64



SOUPS & STEWS

BEEF CHILI FROM TIM PRZEPIORA, ARCHITECTURAL TEAM I wish I could share where I got this recipe but it’s super secret...may have had to do with a bus tour of The Grateful Dead back in 1986...maybe not. This is perfect for a cold weather day and until you add a giant pile of New York sharp cheddar cheese, it is dairy f ree. 65

845-670-3288 SOUPS & STEWS Ingredients List Instructions 4 lbs. boneless chuck roast – cut into ½ 1. Cut beef into squares / brown beef in inch pieces 2 tbsp. chili powder batches in a dutch oven at medium- (2) 6 oz. cans tomato paste high heat. (1) 30 oz. container beef broth (2) 8 oz. cans tomato sauce 2. Separate beef and beef drippings – set 4 cloves fresh garlic – WE SUGGEST MORE! aside. 1 tsp. salt 1 tsp. ground oregano 3. Cook drippings & chili powder in dutch 1 tsp. ground cumin oven on medium-high heat, stirring 1 tsp. paprika constantly, for two minutes. 2 onions, finely diced ½ tsp. ground black pepper 4. Stir in tomato paste and cook five ½ tsp. ground red pepper minutes on medium-high heat. 1 can beans: red, kidney, your choice Optional topping: cornbread sticks 5. Add beef chunks and beef broth and Optional topping: sour cream, or more stir for one minute. garlic 6. Add remaining ingredients and bring Tools/Equipment Needed to a boil. Dutch oven Colander 7. Reduce heat to VERY LOW and Measuring cups/spoons simmer with a vented cover, stirring Filet knife occasionally for 1½ hours minimum Garlic press or until beef is tender – WE SUGGEST Can opener TWO HOURS!!! Cutting board Serving Information Food Prep Serve hot, topped with sour cream and Chop/dice ingredients as stated above cheese. We love it with a side of garlic bread. Prep Time Makes approx. 9 cups +/- VIF 1 hour Total Cooking/Baking Time 2 hours 66

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845-670-3288 SOUPS & STEWS CREAMY BUTTERNUT SQUASH SOUP FROM CHRISTYN GIANNAVOLA, ARCHITECTURAL TEAM This was originally a cabot cheese recipe shared by a family friend. After attending a meeting where several nurses were discussing swapping fat-free cottage cheese for sour cream when cooking, I decided to experiment and this was the end product. I try to make this at least once every fall; it’s so simple to pull together on a chilly day. Ingredients List Instructions 3 lbs. butternut squash 1. In large saucepan or dutch oven, 5 cups broth (chicken or vegetable) 16 oz. fat-free cottage cheese combine squash and broth. Bring to Salt boil, then reduce heat to medium. Black pepper Simmer until squash is very tender, Cayenne about 20 minutes. Sugar (if squash needs sweetening) Chives for serving 2. Remove from heat and let stand until slightly cooled. Tools/Equipment Needed Saucepan or dutch oven 3. Puree in batches in blender or keep Blender in dutch oven and use immersion blender. Food Prep Peel and cut squash into pieces (or buy 4. Return puree to saucepan (or keep in prepared squash in the 3 lb. container at dutch oven) and place over medium- Wegmans like I do) low heat. Stir in cottage cheese and cayenne (or use immersion blender) Prep Time until cheese melts thoroughly. 30 minutes (if using prepared squash) 5. Season with salt and pepper; add Total Cooking/Baking Time sugar if necessary. Serve sprinkled with 30 minutes (if using prepared squash) chives. Serving Information Serve hot with a loaf of fresh crusty bread Servings 4 - 6 Garnish as desired 68

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845-670-3288 SOUPS & STEWS CALIFORNIA THREE-BEAN CHILI FROM SUSAN CLARK, INTERIOR DESIGN TEAM This chili is inherently vegetarian, however, I like to spice it up by adding pork sausage for a richer and heartier version. This recipe is simple and easy to make but the spice blend really makes it special. Ingredients List Instructions 2 tbsp. olive oil 1. Heat oil in large saucepan over 1 cup chopped onion 1 green pepper, coarsely chopped medium/high heat. ½ cup dry red wine (or cooking wine) 1 can (14½ oz.) whole tomatoes, broken up 2. Add onion and green pepper, cooking 1 can (15 oz.) each; black beans, red kidney for five minutes, stirring often. beans, white northern OR pinto beans— drained and rinsed 3. Stir in spice blend and remaining Optional: 1 can of corn ingredients. California Spice Blend 4. Bring to a boil. 4 tsp. chili powder 1 tsp. garlic powder 5. Reduce heat and simmer for 20 1 tsp. ground cumin minutes, stirring occasionally. 1 tsp. oregano 1 tsp. basil leaves 6. Garnish with chopped onion. Add 2 tsp. sugar cheese if desired. ½ tsp. salt and pepper Serving Information Tools/Equipment Needed Servings makes 6 cups Sauce pan Measuring cups/spoons Food Prep Chop pepper and onion Drain beans Blend spices Prep Time 10 minutes Total Cooking/Baking Time 20 minutes 70

845-670-3288 SOUPS & STEWS CHEESEBURGER SOUP FROM JOHN HEALY, CONSTRUCTION ADMINISTRATION TEAM Cheeseburger soup is a delicious winter comfort food and a great option for both kids and friends. Ingredients List Instructions ½ lb. ground beef 1. In a three qt. saucepan, brown beef; ¾ cup chopped onion ¾ cup shredded carrots drain and set aside. ¾ cup diced celery 1 tsp. dried basil 2. In the same saucepan, sauté onion, 1 tsp. dried parsley flakes carrots, celery, basil and parsley in 4 tbsp. butter or margarine, divided 1 tbsp. butter until vegetables are 3 cups chicken broth tender, about 10 minutes. 4 cups diced peeled potatoes (1¾ lbs.) ¼ cup all-purpose flour 3. Add broth, potatoes and beef and 8 oz. processed American cheese, cubed (2 bring to a boil. Reduce heat, cover cups) and simmer for 10-12 minutes or until 11/2 cups milk potatoes are tender. ¾ tsp. salt ¼ to ½ tsp. pepper 4. In a small skillet, melt remaining ¼ cup sour cream butter. Add flour; cook and stir for three to five minutes or until bubbly. Tools/Equipment Needed Sauce pan 5. Add to soup; bring to a boil. Cook and Stock pot stir for two minutes. Reduce heat to Measuring cups/spoons low. Food Prep 6. Add cheese, milk, salt and pepper; Chop onion and carrots cook and stir until cheese melts. Dice celery Prep Time 7. Remove from the heat; blend in sour 35-45 minutes cream. Total Cooking/Baking Time Serving Information 35-45 minutes Serve warm Servings 8 71

845-670-3288 SOUPS & STEWS CREAM OF CELERY SOUP (VEGANIZED) FROM MARISSA COLUCCI, INTERIOR DESIGN TEAM I found this soup on a website I like to use for Vegan dishes called “It Doesn’t Taste Like Chicken”. It is a creamy and flavorful soup that is simple and delicious. Ingredients List Instructions 1 tbsp. olive oil 1. Heat the olive oil in a large pot over 6 ribs celery, chopped 1 yellow onion, chopped medium-high heat. Add the celery, 4 cloves garlic, minced onion, and garlic and sauté for about 1 box of vegetable broth (4 cups) five minutes until the celery and onion 1 cup water begin to soften and look translucent. 1/3 cup all-purpose flour (or gluten-free if preferred) 2. Add in the vegetable broth and 1/2 cup raw cashews water, then sprinkle in the flour while 1 bay leaf whisking to avoid any lumps. Add in 1/2 tsp. dried thyme leaves the raw cashews, bay leaf, and thyme. Salt and pepper to taste Bring to a simmer and cook for about 15 minutes until the cashews are very Tools/Equipment Needed soft. Stock pot Measuring cups/spoons 3. Remove the bay leaf, then blend in Cutting board small batches, being careful not to Knife fill your blender too high so it doesn’t Blender/food processor erupt. If you don’t have a high powered blender, use a food processor to insure Food Prep cashews are thoroughly blended. Refer to instructions Trim celery tops and reserve for garnish, if Serving Information desired Serve hot with garnish, as desired Serves approx. 6 Prep Time 15 minuntes Total Cooking/Baking Time 45 minutes 72

PASTA FAGIOLE FROM COURTNEY TER-VELDE, INTERIOR DESIGN TEAM This is a go-to for all seasons and can be made two different ways to ensure use of seasonal vegetables. This soup can be made in large quantities and freezes very well. Fresh herbs from your garden in the summer make this vibrant and aromatic while winter greens and squash will deepen the flavors. Ingredients List Tools/Equipment Needed Spring/Summer Version: Stock pot x 2 8 cups of stock (I use “Better Than Bullion” Colander veggie stock but this can be made with Measuring cups/spoons beef or chicken stock too) Cutting board 4 carrots, sliced Knife 1 medium sweet onion, diced Garlic press (optional) 1 shallot, dice Peeler 4 medium red potatoes, diced *don’t peel Can opener 2 cups chopped grape tomatoes (Roma is Large metal bowl fine too) 1 head of fennel, diced Food Prep 3-4 cloves of garlic Peel and slice carrots into thin circular cuts, (1) 15 oz. bag of escarole down the length of the carrot. 1 can of cannellini beans Dice remaining vegetables expect garlic, ½ box of dittalini pasta (about 2 cups dry) mince garlic Salt/pepper, to taste (Coarse Sea Salt or Blanch escarole * See instructions Kosher Salt and Fresh Ground Pepper are best) Prep Time 1 tbsp. oregano 20 minutes 1 tsp. red pepper flakes Olive oil Total Cooking/Baking Time Ice cubes (for ice bath/blanching) 1 hour 20 minutes ¼ cup white cooking wine (optional) Instructions Winter Version: 1. Heat two tbsp. oil in large stock pot on Swap red potatoes for sweet potatoes Swap escarole for swiss chard (about 4 cups medium/low. chopped) Swap fresh tomatoes for 16 oz. can of diced 2. Add onion, shallot, tomatoes, fennel and or stewed tomatoes sauté until tender. Swap white cooking wine for red or sherry 3. Add garlic, oregano, and red pepper flakes to mixture and sauté about two minutes more. 73

845-670-3288 SOUPS & STEWS 1. Pour ¼ cup of cooking wine to deglaze the pot. (This pulls out the sugars and flavors from the pan.) 2. Pour six cups stock liquid over top and bring to boil. 3. Once boiling, add potatoes and cannellini beans and simmer on low for 15 minutes. 4. Add dittalini pasta to simmering soup mixture and remaining two cups of stock, place heat on medium and cook till pasta is tender. 5. While pasta is cooking, begin to blanch the escarole. 6. In large shock-proof bowl (pyrex, metal, etc.) add eight cups of water and enough ice cubes to make the water very cold. 7. In a separate stock pot boil six to eight cups of water and add escarole for one minute. 8. Drain the boiling water from the escarole and immediately transfer the escarole to the ice bath and stir. (This method of cooking insures that the escarole stays crisp and removes any bitterness.) 9. Add escarole to the soup mixture and cook another 5-10 minutes. 10. Add salt/pepper to taste. Serving Information Serve hot and topped with shredded Parmesano Reggiano and fresh herbs: Dill, Basil, Parsley, whatever is in season. Serves approx. 6-8 74

SMOKY PAZOLE STEW FROM COURTNEY TER-VELDE, INTERIOR DESIGN TEAM This is a hearty, smoky, slightly spicy and completely vegan/gluten free stew. This is a favorite of my husband’s and is often made in the dead of winter when we need a stick- to-your-ribs kind of meal that will last for days; oh, and it gets better each day it sits. This can be modified to use chorizo in replace of the tempeh if you’d like a meaty version of the same dish. This does take a little time but I PROMISE it is worth it! 75

845-670-3288 SOUPS & STEWS Ingredients List Instructions 1/2 sweet onion, diced 1. Make the mole sauce: In a food (1) 8 oz. package of tempeh (1) 28 oz. can of hominy (This can be found processor or blender combine two to in the Latin foods section.) three chipotle peppers in adobe sauce, 6 cups of veggie stock (I prefer Better garlic, cocoa powder, and agave with Than Bullion. This can also be made with warm water until blended and smooth chicken or beef stock.) and set aside. 3 cloves of garlic, minced 2-3 chipotle peppers, in adobe sauce (This 2. Heat olive oil in large stock pot over can be found in the Latin foods section.) medium heat and add the onion and 2 zucchini, diced sauté until translucent. Juice of 2 limes 2 tsp. Tamari or soy sauce 3. Add the zucchini and crumble in 2 tbsp. Cocoa powder, unsweetened tempeh and sauté until they start to 1 tbsp. Dried oregano brown, about three more minutes. 1 tbsp. Dried cumin 1 tsp. Agave* honey for non-vegan is fine 4. Add a dash of soy sauce to help de- Olive oil glaze the pan and flavor the tempeh. Toppings 5. Add hominy with liquid, and the Avocado oregano, cumin, and salt. Stir to coat all Radish ingredients. Cilantro Green onion 6. Pour the mole sauce (chile-garlic paste) over the top and coat evenly. Tools/Equipment Needed 7. Add six cups of broth, reserving an Stock pot additional two to be used as needed. Measuring cups/spoons Bring to a boil. Blender/food processor Knife 8. Once boiling, reduce heat to a simmer Can opener and cover, about 30-40 minutes. Knife Cutting board 9. Add the lime juice and stir. Simmer another 10 minutes. Food Prep Prepare veggies as indicated above 10. Add salt/pepper to taste and serve. Unwrap tempeh Prepare bullion, as required and set aside Serving Information Serve hot topped with sliced avocado, Prep Time diced green onion, sliced radish, and 20 minutes chopped cilantro. Serves approx. 6-8 Total Cooking/Baking Time 1 hour 20 minutes 76

845-670-3288 SOUPS & STEWS STUFFED PEPPER SOUP FROM CHELSEA SCHULTZ, ADMINISTRATION TEAM Our family loves stuffed peppers and we found ourselves eating them probably once a week. So, to switch it up, we created a deconstructed pepper or as some call it, stuffed pepper soup. Also, if you are shorter on time, the soup can be made more quickly than your traditional stuffed pepper. Ingredients List Instructions 1 lb. ground beef 1. Heat olive oil in pot. Brown rice 2 green bell peppers, diced 2. Brown the burger in the pot with olive 1 sweet onion, chopped oil and drain excess fat. 2-3 cloves of garlic, minced Italian seasoning 3. Add in diced green peppers, chopped Bay leaves onion and minced garlic. Salt & pepper (1) 32 oz. can tomato sauce 4. Add spices – roughly 1-2 tsp. of Italian 1 tbsp. tomato puree seasoning and salt and pepper to your 1 cup beef broth liking. 1/2 cup shredded mozzarella cheese 1 tbsp. olive oil 5. Add 1 tbsp. tomato puree and 32 oz. Fresh parsley tomato sauce. Tools/Equipment Needed 6. Add 1 cup of beef broth. Sauce pan Food chopper 7. Stir everything together. 5 qt. dutch oven/pot 8. Put in two bay leaves for flavor. Food Prep Chopped 9. Cover and cook on low for one hour, Diced stirring occasionally. Prep Time 10. Remove bay leaves and add in desired 15-20 minutes amount of cooked rice – usually 11/2 cups. Total Cooking/Baking Time 11. Serve with shredded cheese on top. Simmer on low for one hour Serving Information Serve topped with cheese and parsley. Side of garlic or French bread Servings 6-8 77

845-670-3288 SOUPS & STEWS TORTELLINI SOUP FROM STEPHANIE DOUGLAS, HUMAN RESOURCES TEAM A friend made this for us when we came home from having our first baby. I’ve loved it and have shared it with others since! Ingredients List Instructions 8 cups water 1. Add bouillon to water in large stockpot 4 beef bouillon cubes (1) 28 oz. can diced tomatoes and bring to a boil. 1 cup sliced fresh carrots 4 cups sliced zucchini 2. Add carrots and boil until desired 1 tsp. oregano tenderness. Meanwhile, cook and 1 lb. ground beef, turkey, or sausage crumble meat in frying pan until done. 1 bag frozen tortellini Drain and add to stockpot. Shredded parmesan (optional) 3. Add tomatoes and oregano. Stir, then Tools/Equipment Needed add zucchini. Stock pot Frying pan 4. Simmer for five minutes then add Measuring cups/spoons tortellini and simmer until done (usually only about three minutes). Food Prep Slice 5. Let cool slightly then serve in bowl Cook and crumble with shredded parmesan on top (if desired). Prep Time 20 minutes Serving Information Serves approx. 6-8 Total Cooking/Baking Time 30 minutes 78

VENISON CHILI FROM BEN DEUEL, ARCHITECTURAL TEAM Formulated out of the need to feed a house full of college kids on the cheap during spring break, this chili can nourish a mass of people then subsequently melt their faces like the end of “Raiders of the Lost Ark”. (Remember to avert your eyes.) Whether you are hosting for football on Sunday or sustaining everyone at deer camp, this will satisfy all in attendance. Also suitable for a solid week of meal prep. Warning: Not to be consumed near open flames. Obtain HAZMAT Permit when transporting over state lines. Ingredients List 2-3 serrano peppers, diced 3 lbs. of ground venison (can substitute 2 medium onions, diced beef, diced boneless skinless chicken 1 head of garlic, minced thighs, or slow roasted carnitas) (1) 15 oz. can red kidney beans, drained (2) 28 oz. cans crushed tomatoes (1) 15 oz. can dark red kidney beans, (1) 28 oz. can diced tomatoes drained 3 bell peppers green, red, or yellow, diced (1) 15 oz. can black beans, drained 1-2 poblano peppers, diced (1) 15 oz. can pinto beans, drained 1-3 habaneros , diced (depending on how ½ bag of frozen corn–about ¾ cup brave ye be) 1 tsp. dried oregano 3-4 jalapeños, diced 1 tsp. chili powder 79

845-670-3288 SOUPS & STEWS Ingredients List-cont’d Instructions 1 tsp. cumin 1. Heat pan/dutch oven and coat with 1 tsp. cayenne pepper (3) 12 oz. quality dark or amber cervezas olive oil and 1 tbsp. butter, add meat (stick with high malt low IBU’s and not too and brown. Do this in stages so it boozy otherwise it will overpower dish) doesn’t over crowd the pan. Set aside. 1/2 cup finely chopped cilantro 1/2 cup chopped scallions 1. Using heated pan/dutch oven, add 1/2 cup chopped parsley additional olive oil and 1 tbsp. butter Olive oil and add onions, scallions, peppers and Butter minced garlic. Salt to taste 1 tsp. ground pepper 2. Move everything to the stock pot, including meat, unless using dutch Toppings: oven and add tomatoes, corn, Shredded cheddar cheese remaining spices and two of the three Cut lime wedges beers to the pot. Hot sauce (mostly for show) Box of tissues to dry the tears of the 3. Stir ingredients together until well “uninitiated” distributed and over, medium heat, bring to a simmer and cover. Tools/Equipment Needed “Arc of the Covenant” sized stock pot or 4. Open remaining beer and consume cast iron dutch oven leisurely while chili brews for 45-60 Cast iron frying pan if you are using a minutes. stock pot (Griswold #8 or bigger, well- seasoned, works best) 5. Stir well every 5-10 minutes while Cutting board speaking the words “Kali-Ma” over the Good sharp chef’s knife pot. Check the seasoning periodically Can opener and adjust as necessary to taste. Sturdy ladle (corrosive resistant) Serving Information Food Prep Serve hot and topped with shredded Prepare veggies as indicated above. cheese and a pinch of cilantro or other Drain cans as indicated and set aside. garnish; squeeze a lime over top. Season meat with salt, pepper, chili Over chips or rice for a full meal. powder, cumin and cayenne. With a golden idle sized hunk of warm Peel and smash garlic, set aside. bread. Reheats well in a microwave. Prep Time Pairs well with a frozen margarita to tamp 20 minutes down the magma that will soon engulf your mouth. Pre Heat Heat pan/dutch oven Serves 1-14 people, depending on how hungry you are. Total Cooking/Baking Time 1 hour 30 minutes 80

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845-670-3288 SOUPS & STEWS WHITE CHICKEN CHILI FROM LAUREN BEVERLY, ADMINISTRATIVE TEAM This chili is wonderful for fall and also a fun twist on traditional red chili. This will feed a crowd and is especially great for football on Sundays! Ingredients List Instructions 3-6 cans great northern beans 1. Cook and shred chicken (or use 1 medium onion, chopped 1 garlic clove, chopped fine rotisserie chicken and shred). 4.5 oz. can green chilies 1 tsp. ground cumin 2. Chop onion and garlic clove. 1 tsp. oregano 1 tsp. cayenne pepper 3. Mix all ingredients except sour cream ½ tsp. salt and cheese and place in large pot to 3 split chicken breasts (cooked, shred; can simmer. also use a Rotisserie chicken shredded) 4 cups chicken broth 4. Cook for approximately one hour. 8 oz. sour cream 2 cups pepper jack/monterey/jalapeno 5. Before serving, mix in sour cream and cheese, cut in cubes/shred cheese until smooth and creamy. Tools/Equipment Needed 6. Serve with extra sour cream on top, Stock pot avocado, jalapenos, cilantro, tortilla chips or leave plain. Food Prep Cook and shred chicken Serving Information Chop onion Serve with corn bread or tortilla chips Chop garlic Serves approx. 6-8 Cube/shred cheese Prep Time 20-30 minutes Total Cooking/Baking Time 1 hour, 20 minutes 82



MAIN DISHES

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MAIN DISHES BELLA PASTA FROM MEAGEN STONE, PLANNING TEAM My best friend’s mother used to make this pasta as a quick, easy dinner in the summer. It was a crowd pleaser then and became a go-to comfort food as all of her children moved to new cities. We love it with shrimp! Ingredients List Instructions 8 oz. angel hair pasta 1. Boil water for angel hair pasta and ½ cup dry white wine ¼ cup lemon juice cook as box instructs, drain ¼ cup fresh basil leaves 2 cloves fresh garlic 2. Mince the fresh garlic 2 tbsp. olive oil 1 cup tomatoes 3. Dice the tomato Grated parmesan cheese 4. Slice the fresh basil Tools/Equipment Needed Sauce pot 5. Sauté the garlic and olive oil until just Frying/sauté pan browning Colander Measuring cups/spoons 6. Add the white wine and lemon juice Knives/cutting board and simmer until reduced by half Food Prep 7. Remove the pan from heat, add Slice basil leaves tomatoes and fresh basil Dice tomatoes Mince garlic 8. Stir and add salt and pepper to taste Prep Time 9. Pour mixture over the pasta and toss 10 minutes to combine Total Cooking/Baking Time 10. Add parmesan cheese to taste and 20 minutes enjoy! Serving Information Serve chilled or warm, top with parmesan cheese Servings 4 84

BLACK BEAN AND BUTTERNUT SQUASH CASSEROLE FROM CARRIE ANN SPITZ, ARCHITECTURE TEAM I found this recipe on Julia’s Album, an online blog featuring easy to make weeknight dinner recipes. I love making it! The recipe is vegetarian and can be easily modified to be gluten free. This recipe is a real crowd pleaser. My family has some people who are gluten free, little kids that are picky eaters, and people that keep kosher. It is something easy that can feed everyone and the casserole reheats well so, save room for left overs! Ingredients List 8 oz. rinsed and drained can corn 5 cups cubed butternut squash (I usually 15 oz. rinsed and drained can black beans get the pre-cut store bought) 1/4 tsp. salt (add more to taste) 2 tbsp. olive oil 1 cup salsa (bottom of the casserole dish) 1/4 tsp. salt 11/2 cups sour cream (1/2 cup sour cream for 1/2 chopped onion each of the three layers) 1 tbsp. olive oil 1 cup enchilada sauce (if you’re gluten 1 cubed green bell pepper free, makesure to buy the sauce without 1 cubed red bell pepper gluten!) 1 tsp. cumin or more 13/4 cups shredded mozzarella cheese 1 tsp. chili powder or more 85

MAIN DISHES Tools/Equipment Needed 9. Add corn, black beans, and roasted Baking sheet butternut squash and season with 1/4 Skillet tsp. and 1/8 tsp. salt to taste. (Add more Casserole dish 11 in x 8.5 in x 3 in salt if needed. ) Food Prep 10. Add more chili powder or cumin than Chop peppers indicated in the recipe, if needed, until Chop onion seasoned as desired. Cube butternut squash Rinse and drain corn 11. In the casserole dish, add 1 cup of salsa Rinse and drain black beans to the bottom of the dish and spread to coat the bottom evenly. Prep Time 30 minutes 12. Layer four (4) tortillas on top, overlapping to cover the bottom of the Total Cooking/Baking Time casserole dish. 35 minutes 13. Spread 1/3 of the vegetable mixture Instructions over the tortillas. Top with 1/2 cup sour 1. Preheat the oven to 375 degrees. Line cream, dropping it in small dollops all over, then carefully spread it over the baking sheet with aluminum foil the veggies. Pour 1/3 cup enchilada and grease with 1 tbsp. of olive oil. sauce evenly over the sour cream and sprinkle in 1/2 cup mozzarella cheese. 2. Peel the squash and slice it into 3/4 inch cubes. You will only need about 1/2 of 14. Repeat the layer described above two the medium size squash. more times. 3. Toss the squash cubes in a large bowl 15. On the final layer add extra cheese, with 2 tbsp. olive oil and generously about 1/2 cup of mozzarella. sprinkle with salt. 16. Cover with foil and bake at 375 degrees 4. Place cubed butternut squash on the for 25 minutes, then remove foil and greased baking sheet and roast for bake for 10 more minutes uncovered. about 30 minutes, until soft. Serving Information 5. Flip the squash cubes over midway Serve hot with a side of tortilla chips and through baking. Let it cool slightly. guacamole Servings 8 6. Heat 1 tbsp. of olive oil in a large skillet on medium-high heat. 7. Add chopped onion, chopped green bell pepper, and chopped red bell pepper, 1 tsp. cumin, and 1 tsp. chili powder. 8. Roast the vegetables in olive oil and spices on high-medium heat for about one minute, until charred just a bit. 86

MAIN DISHES CHICKEN AND CHEDDAR QUICHE FROM SANDY MILLER, ADMINISTRATIVE TEAM This is a dish that a very long standing friend of mine and I would make when she still lived in Western New York. She has lived out of state now for quite a while so we coordinate a night of the week, and make this dish for dinner video chatting with each other the entire time. It’s the next best thing when we can’t visit in person. Ingredients List Instructions 1 pillsbury refrigerated unbaked 9-inch pie 1. Preheat oven to 350 degrees. crust 2 cups diced, cooked chicken breast 2. Place pie crust in a 9-inch pie plate (1) 8 oz. can cut peas and carrots and flute edges. (1) 21/2 oz. jar sliced, drained mushrooms ¾ cup (3 oz.) shredded cheddar cheese 3. Evenly sprinkle chicken, peas and 2 eggs or equivalent in egg substitute carrots, mushrooms and cheddar ¼ cup half and half cheese into prepared pie crust. (1) 10 oz. can cream of chicken soup 4. In a large bowl, beat eggs with a whisk Tools/Equipment Needed until foamy. 9” pie plate Measuring cups/spoons 5. Stir in half and half and chicken soup. Wire rack 6. Pour egg mixture evenly over all. Food Prep Cook and dice chicken breast 7. Bake for 50 to 55 minutes or until Drain peas, carrots, and mushrooms center is set. Prep Time 8. Place pie plate on a wire rack and let 10-15 minutes set for 5 minutes. Total Cooking/Baking Time 9. Cut into 8 wedges and serve. 50-55 minutes Serving Information Serve either warm or cold Servings 8 *For a healthier dish, use fat-free half and half, reduced-fat cheddar cheese and healthy request cream of chicken soup 87