Come as You Are Mission North Cookbook

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COOK AS YOU ARE THE MISSION NORTH COOKBOOK THE MISSION NORTH COOKBOOK


A toastIn 2020 we created our first cookbook to help bring us together during a very uncertain time. In our first edition, “Herbs Have Power,” we shared and connected through personal stories of our favorite recipes, which allowed us to honor our histories and celebrate our most cherished memories. This year, we continue this theme of connection in our second cookbook, “Cook As You Are.” It is a collection of personal recipes that are quick and nourishing, and encourage us all to find the potential for joy and celebration in the smallest moments and bites. From our community to yours, I’m so proud to share this cookbook with you. I hope you enjoy the recipes as much as I do, and experience them just as you are. Buon appetito -

Bill Bourdon Co-CEO


The Table: Breakfast Better than a PSL Coffee Smoothie Conflict-Free Crispy Waffles Greanie BabyTM Smoothie Pete’s Scramble

6 8 10 12 14

Mains Charley’s Pasta Easy Pea(sy) Soup My Take On a Reuben Pan-Seared Tortellini Pesto Pasta Quarantine Rolls Salmon Ochazuke Shakshuka(ish) Spicy Harissa and Zucchini Scramble

16 18 22 24 26 28 30 32 34 38

Sides & Snacks Antipasto Spicy/Sweet Bell Pepper Toast Sweet, Spicy, Tasty Salad Watermelon Summer Salad

40 42 44 46 48

Sweet treats Brown Sugar Boba Milk Tea with Mochi Healthy Cookies

50 52 56 58

Poppin’ Summer Popsicles


Breakfast




Melissa Musiker

Better than a P.S.L. - Coffee Smoothie Vegan

Total time: 5 minutes Serving: 1

Pumpkin Spice Latte is the blander, flatter Americanized version of Hawaij - a Yemenite sweet, warm spice blend of cardamom, ginger, cinnamon and cloves (sometimes anise, never nutmeg) traditionally mixed with coffee in the Middle East and North Africa. I use it in a more filling and healthyish coffee smoothie that can be breakfast or a midday snack. When I’m feeling really hangry, I supplement it with something more filling like tahini or almond-butter plus some chia or flax.

INGREDIENTS

METHOD

2 oz shots espresso or strong brewed coffee

1.

In a blender, combine coffee, milk, frozen banana and hawaij Add optional ingredients, as desired

2.

Blend until smooth

3.

Add sweetener to taste

1 cup of milk or alt-milk of choice 1 frozen banana


Michael Andrews

Conflict-Free Crispy Waffles Egg-Free / Gluten-Free / Vegan Prep time: 5 minutes Cook time: 5 minutes Serving: 4-5 waffles

For health reasons, my family and I stopped eating gluten and dairy (for the most part) a few years ago. In addition, I cut out cane sugar and eggs. Sounds fun, huh?! Being a huge carboholic, these dietary switch-ups hit me like a ton of bricks. Especially around breakfast time. How am I supposed to eat pancakes, waffles and cinnamon rolls?! Well, I haven’t figured out that last one, but this waffle recipe ladies and gentlemen!!!!!! Watch out, because your taste buds are going to be blown away by these delicious, gluten-free, sugarfree, egg-free wonders. Trust me, if you close your eyes and put enough alt-butter on these, you’ll feel like you’re in a Waffle House. But, the beauty is that your gut will not hate you 2 hours later!

INGREDIENTS

METHOD

2 cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour

1.

Preheat your waffle iron (I recommend a round, classic nonBelgian waffle maker)

2½ cup Oatly Original Oat Milk

2.

In a large mixing bowl, mix all of the ingredients together

3.

Use a cup to pour the waffle mix into the waffle iron (in the middle of the iron!!!)

2 tbs Bob’s Red Mill Golden Flaxseed Meal 6 tbs vegetable oil (Plus an additional 1 Tbs for spreading

4. Wait until the waffle light turns green, and gently mist with cooking spray or brush with oil (haha) 5.

1 tbsp baking powder ½ tsp baking soda ¼ tsp salt 2 tsp vanilla 2 tbsp maple syrup

Lather with butter-alternatives (recommend Melt) or oil, and/ or berries, and enjoy!




Shannon Hutto

Greenie Baby™ Smoothie Gluten-Free / Vegetarian

Total time: 15-20 minutes Serving: 2

When I was pregnant, I knew I had to eat my greens, but had the hardest time making it a habit. I’m just not a salad person, or even a vegetable person for that matter. I’ll eat them if they’re in front of me, but I don’t love cooking them. So when I was pregnant, I decided I needed to stop making excuses and get some greens in my body no matter what. Grocery stores and juice bars that make smoothies drive me nuts because they have so much added sugar that feels unnecessary, and they are absurdly expensive for what they are! So I decided to make my own that would give me the greens I needed daily, and cut out the unnecessary added sugars. The result is a drink that’s packed with nutrients and can sustain me through lunchtime!

INGREDIENTS

METHOD

3 big handfuls of baby spinach

1.

Put all ingredients in the blender, blend on high and enjoy

2.

Adjust thickness to your liking with more/less plant or dairy milk

1 cup almond, other plant, or dairy milk 2 tbsp chia seeds 2 tbsp hemp seeds 1 frozen or fresh banana 1.5 cups frozen strawberries 2 tbs of honey ½ cup of plain or dairy-free yogurt


Rachael Cassidy

Pete’s Scramble N/A

Prep time: 5 minutes Cook time: 10 minutes Serving: 4

My husband, Pete, is our household chef and learned much of what he knows about cooking from his Russian grandmother who fled the former Yugoslavia during the Second World War. Given her life experience she knew better than to waste food, so would often mix together whatever ingredients she had left in the fridge and pantry. The day she added chicken stock to scrambled eggs she rewrote history. Pete has since put his own spin on this family favourite which we now make to celebrate anniversaries, birthdays, great days and Sundays. Simple and hits the spot every time.

INGREDIENTS

METHOD

8 slices of short cut Canadian bacon

1.

Dice the bacon and cook until lightly crisped in a large skillet (the same skillet you’ll use for the eggs) then set aside

10 large eggs

2.

While the bacon is cooking, crack the eggs into a large bowl, add chicken stock, salt and pepper and a splash of whole milk, then use a fork or whisk to beat them together

3.

Return the skillet to medium heat and melt the butter

2 tsps of powdered chicken stock A pinch of salt and pepper 2 tsps of whole milk

4. When the butter bubbles, add the egg mix 5.

1 tbsp of butter 4 oz feta cheese, crumbled (approx ½ block) 3 tbsp of coarsely chopped scallions (reserve 1 tbsp for garnish)

Stir gently every so often with a spatula, until the eggs look silky and slightly underdone

6. Add the cooked bacon, feta, ⅓ scallions and stir through 7.

Remove from heat to let eggs finish cooking with the carry-over heat

8. Garnish with leftover scallions and paprika to taste 9. Optional: Serve with a slice of toasted sourdough



Mains



Meghan Gardner

Charley’s Pasta Vegetarian. Or Vegan. Or Not. Cook time: 15 minutes Serving: 2-4

My daughter and I invented this recipe as part of her Charley Tries More Foods project in the spring of 2021. She’s always been a bit of a picky eater, so we thought we could pull together some of her favorite foods and make a pasta dish that’s simple, fast, healthy, and easy enough for a thirteen-yearold to make.

INGREDIENTS

METHOD

4-5 cups water

1.

Put 1-2 heaping tablespoons of all-purpose flour into a big zip-top storage bag

2.

Add 1 tsp each salt and pepper

3.

Add 1 package of uncooked chicken tenders

1 tsp salt 1 16 oz box of pasta (any shape will do 1-2 cloves garlic, minced

4. Seal bag and shake to coat the chicken

1 tbsp butter

5.

1 tbsp olive oil ½ to 1 cup frozen broccoli (you can use fresh, but frozen’s just as nutritious and it 2-3 chicken tenders, cooked and diced (You can use frozen, cooked tenders or make your own. Refer to the right if Grated Parmesan cheese, for garnish

Melt about 1 tbsp butter and 2 tbsp olive oil over medium-high heat in a large skillet

6. When sizzling, add chicken in a single layer 7.

Cook until deep golden brown on both sides, about 10 mins

8. Drain chicken on paper towels on a plate 9.

Dice and set aside




T O PREPARE PASTA 1.

Place water in large saucepan, add salt

2.

Heat water in pan over high heat until boiling

3.

Add pasta and lower heat to medium-high

4. Stir occasionally to prevent sticking 5.

Cook 2 mins shorter than your pasta’s packaging directs, tasting for doneness and reserving ¾ cup pasta water at end of cooking time (pasta should be firm but not hard; if still white on inside cook for another minute)

6. While the pasta cooks, place the broccoli in a microwave-safe dish (add a ¼ cup water if using fresh broccoli), cover and heat in microwave for about 2 mins until broccoli is tender 7.

Remove from microwave, uncover, and set aside

8. Drain pasta in colander 9.

Return saucepan to the stove over medium heat; melt butter and olive oil together in saucepan

10. Add minced garlic and cook, stirring, until fragrant, about 1 minute making sure to avoid browning or burning

11. Add broccoli and chicken, stirring to heat through, for about a minute 12. Add pasta and about half your pasta cooking water, bringing it to a boil 13. Stir until starches have thickened the sauce to coat all ingredients (Tongs work great to grab and stir; add more cooking water as needed to loosen sauce) 14. Place your now-complete pasta dish in bowls 15. Season to taste with salt and freshly ground black pepper 16. Add grated parmesan cheese or maybe even Pecorino Romano (but Charley doesn’t.) Your call, chef.


Jesse Spry

Easy Pea(sy) Soup Vegetarian Prep time: 10 minutes Cook time: 30 minutes Serving: 3-4

This simple soup came to my inbox a few years ago from the New York Times. I read it once and never had to look at it again until I needed to recreate it here in words. It’s so simple that I won’t provide strict measurements or be too specific, I’ll just share some guidelines and you should take all the liberties you want to embellish and add to it to suit your taste!

FOR THE SOUP

METHOD

1 package peas: fresh or frozen (I prefer baby sweet peas)

1.

Dice the onion (or whatever vegetable you’re using) and mince the garlic

1 onion, shallot, or leek, diced

2.

Turn your pan to medium heat and add the oil

2 cloves garlic, minced

3.

1-2 boxes light stock (chicken/ veggie chicken is ideal)

Once shimmering, add the diced onion and saute until translucent, about 5 mins

4. Add the garlic and saute for ~1-2 min

3 tbsps neutral oil

5.

Salt and pepper to taste

6. Simmer until peas are cooked but not mushy ~3-5 min 7.

FOR SERVING

Add peas and just barely cover with stock

Remove from heat and puree (instantly with immersion blender, or cool if using a blender)

8. Add more stock if needed to reach desired consistency Croutons or crusty bread

9.

Garnish and serve with any or all of the suggested toppings

Sour cream Olive oil Notes: Cooling the soup and pureeing in a traditional blender will achieve a smoother texture.




James Niccolai

My Take On a Reuben N/A

Prep time: 30 minutes Cook time: 20 minutes Serving: 1

This has been my go-to lunch lately. It’s quick, delicious, and you can substitute almost any meat, bread or melty cheese if you don’t have the exact ingredients (pastrami is good, as is sourdough for the bread). The pickled onions add a lovely tangy dimension -- make them at the weekend and use them as a condiment with almost anything, they last for up to three weeks in the fridge. The secret to a good sandwich is ensuring it’s not dry, and the onions and sauerkraut provide plenty of moisture here.

FOR THE PICKLED ONIONS

PICKLED ONIONS:

1 whole red onion

1.

1 cup white vinegar (you can combine other vinegars for

Cut red onion in half and slice thinly from pole to pole, then push into a Mason jar or other heat-proof jar with a lid

2.

Combine vinegar, water, sugar and salt in a saucepan and bring just to the boil

1 cup water

3.

Pour the hot liquid over the onions (be sure it’s a heatproof jar or it may break!)

1 tsp sugar ½ tsp salt

4. Store in the fridge overnight for use on next day

FOR THE SANDWICH

ASSE M BLY:

2 slices rye bread

1.

Heat grill or toaster oven; toast bread on both sides

3 slices corned beef

2.

Apply Thousand Island to both slices of toast

2 slices Swiss cheese

3.

Pile corned beef onto one slice and top with the Swiss cheese

Sauerkraut (the canned stuff is

4. Toast under the grill until cheese is nice and melted

Thousand Island dressing (I like Kraft, but you could be fancy and

5.

Put a heaping pile of sauerkraut and pickled onions on top of the cheese

6. Top with the other slice of toast, cut in half and enjoy!


Katie Pesek

Pan-Seared Tortelloni Kid friendly Prep time: 15 minutes Cook time: 10 minutes Serving: 2

Inspired by Martha Stewart but with a bit more pizzazz, this perfect pasta blends the best flavors your grocery store has to offer. Enjoy this easy-tomake, even easier-to-eat dinner in no time. This recipe is best enjoyed on a rainy or cold night in, with nothing to do but binge-watch movies.

FOR THE SOUP

METHOD

2 tbsps of your preferred neutral oil (vegetable,

To blanch asparagus 1.

Set a medium pot of water to boil

½ lb asparagus, ends trimmed and cut into 1-inch pieces

2.

Once boiling, add your asparagus bits to and cook until bright green ~2 mins

3.

Drain and rinse under cold water

1 tbsp lemon juice 1tsp lemon zest ¾ oz Parmesan (divided into and ²/³ ¼ oz fresh mint leaves, removed from stems and chopped (divided into and ²/³ 2 tbsp red onion, diced 4 oz mascarpone 1 tsp minced garlic 9oz cheese tortellini

To prepare vinaigrette 4. Into a medium bowl with lemon juice, whisk to combine 2 tbsps oil and chopped onions 5.

Season with salt and pepper to taste

6. To a second medium bowl, add mascarpone, minced garlic and 2 tbsps water, and whisk until smooth To pan fry tortellini 7.

Add 3 tbsps neutral to the same pot on medium heat

8. Add tortellini in a single layer and cook without stirring, until golden brown on the underside ~4-5 mins depending on your stove 9.

Add ½ cup water and cook ~5 mins, or until tender. Add more water as needed until the pasts is just shy of al dente, then flip

10. Cook for another few minutes to ensure both sides get browned




Sydney Perkins

Pasta Al Pesto Vegetarian, can be made vegan and Gluten-Free Prep Time: 10 minutes Cook Time: 20 minutes Serving: 4

Pasta with Pesto has always been one of my favorite dishes, so comforting and delicious. A flavor that never gets old and it’s never tiring. The addition of potatoes and green beans is part of the traditional recipe and it’s a good way to sneak extra veggies in your meal. During COVID I was looking for dishes that reheat well and aren’t too much work, this hits all those boxes!

INGREDIENTS:

METHOD:

¾ lb rainbow potatoes

1.

Wash and cut the potatoes in half. Then rinse, drain, and snap the ends off green beans

2.

Chop green beans into 1 inch pieces

3.

Salt a large pot of water and bring to a boil

½ lb green beans 1 box 16oz pasta (can be 8-10 tbsp pesto (I use the

4. Once boiling, toss in potatoes and green beans and cook for about 20 mins

1/4 cup kosher salt or your preferred salt for cooking water

5.

Halfway through the cooking, add the pasta to the pot and cook until al dente

1-2 tsp butter or vegan

6. Drain the pasta and the veggies at the same time, reserving a half cup of cooking water

Salt & pepper to taste

7.

Parmesan cheese to taste

8. Mix well, adding splashes of cooking water at a time to loosen the sauce to you preference

Put the pasta back in the empty pot and add the pesto

9. Optionally, add 1-2 teaspoons of butter as you mix pasta for added richness 10. Serve immediately, adding freshly grated Parmigiano cheese and pepper to taste 11. Enjoy!


Megan Schmidt

Quarantine Rolls Vegetarian, Vegan

Prep time: 45 minutes Cook time: 20 minutes Serving: 5 rolls

During quarantine, I quickly got bored of the food I had been making for lunch, but also ran out of things to do at home. The natural solution for me was to learn how to make new foods! There is a lot you can do with sushi -- try making it with rice on the outside, dessert sushi with fruit and chocolate, or even just switch up the veggies and protein. This is perfect for those of us who don’t want to worry about meals during the work day or after work, because it can be made Sunday night and had for lunch for the entire week (no meat means it lasts longer). Also makes for a fun get together with friends -- who isn’t down for a night of sake and sushi?

FOR SU SHI RICE

METHOD

1 cup short-grain sushi rice

To prepare rice:

2 cups water

1.

Rinse rice in a fine mesh strainer until water runs clear

3 tbsp rice vinegar or sushi vinegar (sub regular vinegar + 1 tsp sugar if that’s all you

2.

Add to a medium saucepan and measure water to the top of the rice level. Add 1 more cup water and bring to a boil

3.

Once water boils, reduce heat to low and cover

2 tbsp sugar

4. Cook until water is completely absorbed – about 15 mins

1/2 tsp salt

To prepare sauce/fixings:

FOR ROLLING

5.

, sliced thin (Your choice! I used bell pepper, air fried asparagus

6. Place in a jar or dish and cool in fridge until rice is ready

5 sushi wrappers Black or white sesame seeds

7.

While rice cooks, add vinegar, sugar and salt to a small saucepan and heat over low-medium heat, stirring occasionally until sugar and salt have dissolved

Once rice is done, turn off heat and add cooled vinegar mixture, stirring with a rubber spatula or fork so as not overmix

8. Spread on a baking sheet and place in fridge or on a countertop to cool. It should be sticky and completely dry when ready


To prepare sauce/fixings 9.

Take a thick towel, fold into a rectangle and place on a flat surface

10. Top with plastic wrap, then a sheet of nori or rice paper 11. Wet your hands (to avoid sticking), and pat a very thin layer of rice all over the wrapper, no more than ½ inch high 12. Arrange toppings in a line a quarter of the way up from the bottom of the rice 13. Start to roll the wrapper and rice over with your fingers, and once the veggies are covered, roll over the plastic wrap and towel, using it to mold and compress the roll 14. Continue until it’s completely rolled up 15. Slice and enjoy your sushi! (Easier to slice when chilled)



Lauren Scherr

Salmon Ochazuke Gluten-Free / Pescatarian Prep Time: 10 minutes Cook Time: 30 minutes Serving: 2

Ochazuke - rice with hot tea - is a simple Japanese dish that my mom and grandma would make all the time when I was growing up. Everyone has their preferred rice-to-tea ratio - I like it heavier on the rice, plus salmon, for a standalone meal, with lots of wakame chazuke furikake (nori seasoning), if you can find it! And, if you aren’t already putting furikake on everything, this is your encouragement to do so.

INGREDIENTS

METHOD

2 cups calrose or other short-grain white rice (Leftover rice works too, and can be room temperature, since

1.

Preheat oven to 350F. You can also pan-fry or grill the salmon

2.

While the oven preheats, rinse your rice until water runs semi-clear

3.

Sprinkle salmon with salt and let it sit for 10-15 mins

4 cups water 1 lb (Look for one that is relatively consistent in thickness for 1 tbsp

(Use ½

4. Cook rice. If you don’t have a rice cooker, make it on the stove after rinsing, add rice and water to a large pot and bring to a boil. Reduce heat to medium-low to maintain a simmer. Leave covered and cook without stirring for ~20 min, until water evaporates. Let sit for 10 min before serving 5.

Lightly grease a rimmed baking sheet or roasting pan

1 tsp olive oil or other oil for greasing pan

6. Place salmon, skin side down, on baking sheet and bake for 15-18 min, checking at 15 min. It should flake easily

2 green tea bags (I prefer Genmaicha, which has roasted brown

7.

2 cups boiling water

8. Use a fork to flake salmon into inch-long pieces. (Fillets tend to have fewer bones, but if you see any, remove them)

2 tbsp furikake Wasabi, pickled ginger, chopped

9.

While the salmon bakes, make the tea. Boil 2 cups water and steep two tea bags for at least 5 min

When the rice, salmon, and tea are ready, assemble each bowl. Add rice, salmon, tea, and top with furikake. I like a fair amount of tea in my rice for more of a soup vibe, but you can also go heavier on the rice, lighter on the tea

10. Top with other garnish as desired


Christina Roach

Shakshuka(ish) Vegetarian, Can be made DairyFree or Gluten-Free Prep time: 10 minutes Cook time: 30 minutes Serving: 2

Shakshuka was always one of those recipes that caught my eye but for some reason felt intimidating. When the pandemic hit and work from home became a long-term reality I finally took the plunge, making a shakshuka that came from a NYT recipe. Over the last year plus I’ve tried various versions of this recipe, putting my own twists on it to include some of my favorite, non-traditional shakshuka ingredients. Not to mention, finding ways to cut corners and make this quickly because let’s face it: pandemic or not, time is of the essence.

INGREDIENTS

FOR SERVING

3 tbsp extra-virgin olive oil

Sourdough bread

1 large yellow onion, halved and thinly sliced

Chopped parsley

1 large red bell pepper

Chopped mint

3 garlic cloves 6 vine ripe tomatoes 2 serrano peppers (reduce to one serrano or sub ½

1 tsp ground cumin 1 tsp sweet paprika ¼ tsp fresh cracked pepper ¾ tsp salt 1 ½ tbsp double concentrated tomato paste (sub ½ cup ½ cup water 2-6 large eggs

Greek yogurt




METHOD To prepare sauce

To prepare shakshuka in a cast iron or oven-safe skillet

1.

Dice onion, red bell pepper and tomatoes; set aside

2.

Thinly slice garlic and serranos. If you like it extra spicy like me, leave the seeds in. If not, deseed then slice

11. Heat oven to 375 F. Make divets in the sauce, one at a time, and crack your eggs into each hole; add cheese, place in the oven and bake until eggs are set, 7-10 mins

3.

Heat olive oil in a large skillet over medium-low heat

To prepare shakshuka in a non-stick skillet or non ovensafe vessel

4. Saute onion and bell pepper until just soft ~5-7 mins, add garlic and serrano peppers and saute 1-2 mins more

12. Turn your stove to medium-low heat. Make divots in the sauce, one at a time, and crack your eggs into each hole; add cheese, place a lid on top and cook the eggs until just set - once the yolks have a white casing, ~5-7 mins

5.

13. While eggs are cooking, toast bread and chop herbs

Add tomatoes and saute until everything is very soft ~10-15 mins more

6. Stir in cumin, paprika, salt, pepper and tomato paste (or sauce); saute for 30 seconds to toast spices 7.

If the mixture looks too thick, add water gradually to loosen slightly

8. If using tomato paste, add ½ cup of water to break up paste and allow to cook for a few minutes until the sauce begins to thicken 9.

If you want to prep this the night before, taste for seasoning and transfer to tupperware. Pop in fridge until you’re ready to prepare the dish

10. Note: If making for a crowd, use all the sauce and all 6 eggs / If making for 1-2, portion out ⅓ of sauce and use 2 eggs

14. Serve in a large bowl and top with the chopped herbs 15. Enjoy with a spoon!


Ben Friedland

Spicy Harissa and Zucchini Scramble Vegetarian Prep time: 10 minutes Cook time: 10 minutes Serving: 1

This is an egg dish I’ve found myself making more often than not these days. It works for breakfast or lunch, and is a good way to get some veg and some protein without needing a nap afterwards. I like a lot of salt, so this recipe veers in that direction. Sorry not sorry.

INGREDIENTS

METHOD

2 tbsps olive oil + 1 tbsp reserved

1.

Heat cast iron skillet or other non-stick saute pan over medium heat and add oil

½ white onion, diced

2.

Once shimmering, add onions, garlic, and zucchini, cooking until translucent and zucchini has given off its water ~10-11 mins

3.

Add harissa, olives and salt and pepper

1 clove garlic, diced 1 zucchini, grated (as you

4. Cook for a few more minutes until vegetables get a nice, deep reddish color

1 tsp harissa, (can use chili

5.

harissa, but you should really get some harissa.

6. Add more oil if needed so eggs won’t stick 7.

Move vegetables to side of pan

Pour in eggs and cook for 1 minute before stirring to scramble and then mix with the rest of the vegetables

5-7 pitted green olives, sliced

8. Serve on yummy toasted bread

2 eggs, beaten (more

9.

seasoned with salt and pepper Toasted and buttered/oiled or other bread of choice. I like charred tortillas

Enjoy!



Sides & Snacks




Bill Bourdon

Antipasto Kid friendly Prep time: 10 minutes Serving: 4

This dish was inspired by my Italian grandmother and perfected during the eight weeks I spent with my family in Italy. We regularly eat it with the boys for lunch or dinner.

INGREDIENTS

METHOD

Olive oil

Prep ingredients:

Fresh rustic bread or baguette

1.

Wash tomatoes, peel cucumbers and slice them into 4 x ½-inch sticks

2.

Cut bread into ¼-inch thick slices

3.

Remove cheeses, prosciutto and salame from packaging, and slice cheeses

2 cucumbers Cherry tomatoes

Finish and serve: Castelvetrano olives

4. Assemble tomatoes, cucumber sticks, olives, salame, prosciutto, cheeses and sliced bread on a cutting board or serving platter 5.

Drizzle olive oil over cucumbers and tomatoes, and sprinkle with salt and pepper

6. Pronto!


Yumi Temple

Spicy / Sweet Bell Pepper Jam Gluten-Free / Vegan / Vegetarian

Prep time: 15 minutes Cook time: 20 minutes Serving: 2

Toasts have really been getting me through the pandemic. They’re simple but can also hold up against a hefty serving of veggies (herb jam, kale-stem pesto, sliced & salted tomatoes, simple roasted veggies), incorporate whatever bread (or lettuce wrap) you have on hand, and still leave room for your preferred protein. My favorites include a grilled slice of tofu, a soft-boiled or poached egg, and of course, the mighty chickpea. This version of “toast to get you through” is a simple one: kicked up a notch by whatever chili powder you have on hand, and a delicate smidge of brown sugar. Feel free to enjoy on toast as above, or play around with it in a hearty salad, on top of your latest pasta fave, on a cheeseboard (perhaps with Bill’s antipasto recipe!), or on top of chicken/ fish/tofu. With good tidings I say, buon appetito agli amici!

INGREDIENTS

SERVING OP TIONS

3 tbsps olive oil + 1 tbsp for garnish

To prepare toast

½ large yellow onion

During step 10, lightly butter or oil a slice of bread, sprinkle with salt and pepper, and toast in toaster oven, oven, or face-down in a skillet until golden brown. Bake for 8 mins at 400 degrees, or on medium-high heat for 5. Pull toast when brown and slightly crunchy, and top with bell pepper jam, olive oil, chili oil, herbs, or your favorite protein

1 clove garlic 2 bell peppers of your choice (I prefer orange and 2 tsps brown sugar 2 tsps other chili powder (use 1 tsp if using cayenne)

To prepare in advance

¼ cup

Scoop jam into heat-proof container and refrigerate for up to 10 days

2 tsps

Other ideas

Salt and pepper to taste

Add on top of your preferred pasta, on top of fish or chicken as it bakes or as a garnish after cooking, to pizza, as the dressing element for a hardy salad like kale, or for a cheeseboard


METHOD 1.

Clean onion and slice it in half, perpendicular to the root

2.

Save one half of the onion for use in future recipes, and slice the other thinly to create matchstick-like slices

3.

Mince garlic

4. Rinse and dry bell peppers, then de-core and slice them into ½ inch matchsticks 5.

Place a heavy-bottomed skillet over medium heat

6. Add 3 tbsps olive oil to pan and swirl to coat 7.

When oil starts to shimmer, add onion, garlic, and a pinch of salt

8. Sautee ~5-6 mins until translucent 9.

When onions are cooked, add bell peppers, chili powder, brown sugar, and a pinch of salt

10. Continue cooking, stirring intermittently, for 15-20 mins until bell peppers are slightly softened and onions are golden brown. If anything starts to stick, splash some water in to help release it 11. Taste for seasoning and add salt and pepper as preferred



Michael Galfetti

Sweet, Spicy, Tasty Salad Gluten-Free / Vegan / Vegetarian Prep time: 10 minutes Cook time: 30 minutes Serving: 2

Growing up, I hated vegetables (I remember my aunt tricking me into eating broccoli covered in cheese sauce). Now, I eat a thicc salad like this one almost every day. Most are variations on this theme, with veggies, beans, and a dressing. While I try to eat seasonally, this carrot and chickpea combo is so simple and hearty it stays in rotation year-round, plus carrots have two seasons anyway! Hearty, or, as I like to say, thicc, salads are a must for me since I like to bike, run and do yoga regularly, plus I like to eat! These activities have been a huge respite from the daily worries and anxieties of living, especially during these times. So, before your next Zoom call, pop some veggies in the oven and by the time you’re done you’ll have a nice thicc salad ready to enjoy.

INGREDIENTS

METHOD

½ lb or 12 oz carrots (rainbow

1.

Preheat oven to 350F

2.

Chop carrots into bite-sized slices or chunks

3.

Mix carrots, garbanzo beans, olive oil and seasonings in a bowl and add to sheet pan (or mix directly on sheet pan if you’re in a rush)

1 can garbanzo beans 16 oz of assorted greens or salad mix: such as romaine, spinach, baby kale, radicchio 2 tbsps olive oil 1 tsp kosher salt Spice element to your liking: Chili powder, Sriracha

Salad dressing of your choice (feel free to

4. Place sheet pan in the oven and set timer for 15 mins 5.

Turn everything together through to prevent sticking / overcooking (If you’re caramelizing, add a sprinkle of sugar now)

6. Let finish in the over for an additional 15 mins or until garbanzo beans and carrots are golden brown 7.

Prep your greens by rinsing, draining, and breaking up larger greens like kale, romaine, or radicchio

8. Allow beans and carrots to cool slightly before combining with greens and a dressing of your choice in a large bowl


Brooke Mendonca

Tangy Watermelon Summer Salad Gluten-Free / Vegetarian Prep time: 15 minutes Cook time: 5 minutes Serving: 2

This is a super quick and tasty salad that is a great refresher in the heat of the summer (or a sweet treat at any time of year)! It became a staple to throw together when I had leftovers from a big watermelon. My sister-inlaw was the first to make it for a dinner we had and I absolutely loved it!

INGREDIENTS

METHOD

4 cups baby spinach or spinach

1.

In a serving bowl, add spinach, watermelon, goat cheese and pine nuts

2.

Drizzle balsamic vinegar and olive oil over top

3.

Use salad tongs to mix all ingredients together

2 cups cubed watermelon 2 oz goat cheese 2 oz pine nuts 2 tbsps balsamic vinegar 2 tbsps olive oil Cracked black pepper

4. Add more olive oil/balsamic/pepper depending on your preference (optional)



Sweet treats




Christy Jiang

Brown Sugar Boba Milk Tea Vegetarian

Prep Time: 1 hour Cook Time: 30 minutes Serving: 1

This is a super fun recipe for a sweet treat that’s both delicious and customizable. Make the mochi on its own for a delicious snack, as a topping for frozen yogurt or ice cream, or to eat alongside sticky rice and tropical fruits. Make the boba for your favorite beverage like tea, coffee, punch, or a smoothie. And finally, enjoy the tea on its own or with either or both toppings!!

INGREDIENTS

METHOD

3 cups whole milk for boba, 1 ½ cups for milk tea

This recipe can be made with or without mochi/boba. Follow both or one of the below methods to make your preferred toppings

¼ cup

Mochi and tapioca pearls are toppings. So if milk tea is not your thing, feel free to add to any other beverage! Coffee, hot chocolate, tropical juices, or horchata are all fantastic options

½ cup pre-made tapioca pearls 5 cups water 2-5 tbsps brown sugar (depending 2-3 black tea bags or ¼ cup of loose-leaf black tea

To Prepare Tapioca Mochi 1.

In a large bowl or blender, whisk or blend whole milk with tapioca flour thoroughly, making sure there are no lumps

2.

Preheat a non-stick pan or saucepan to medium-low heat, pour in the mixture and stir slowly but constantly

3.

For pudding-like mochi, cook for 2-3 mins

For semi-chewy mochi, cook for 3-4 mins

For chewy mochi, cook for 4-6 mins

Once you’ve achieved your desired consistency, scrape mixture into a sheet pan or baking dish and chill in the fridge


To Prepare Boba 1.

Melt your brown sugar with 1:1 of hot water, and place in small bowl

2.

Boil 3 cups of water in a lidded saucepan

3.

On high heat, add ½ cup of pre-made tapioca pearls and boil until the pearls flow freely when swirled

4. Put the lid on and continue to boil on medium heat for another 2-4 mins 5.

Then turn off the burner and leave to steam for 3 mins

6. Pour out all the water, then marinate in the melted brown sugar for an hour 7.

Note that the boba will get hard if you leave in the fridge for too long uncovered!

To Make Tea 8. Pour your brown sugar syrup into the saucepan, and add 1 ¼ cups water 9.

On medium heat, wait until simmering and then: •

For loose leaf: Add loose leaf tea and steep for 3-5 mins

For tea bags: Add tea bags and steep for 5 mins

10. Filter out tea leaves / take out tea bags and mix the brown sugar black tea with 1 ½ cups of milk. 11. Put the milk tea in a container to refrigerate (or freeze if you want to enjoy faster) 12. Once chilled, add the chilled mochi and/or tapioca pearls to a glass, and pour in the chilled milk tea




Tyler Perry

Healthy Cookies Gluten-Free / Vegetarian / Can be made vegan

My body doesn’t process sugar well, but I have a huge sweet tooth. I made up these cookies to satisfy my sweet tooth without aggravating my body. I’ve served them at dinner parties, to my kids - you can see they are healthy, but most agree they are delicious!

Prep Time: 10 minutes Cook Time: 10 minutes Serving: 16 INGREDIENTS

METHOD

1 cup pitted Medjool dates

1.

Preheat oven to 350F

2 eggs

2.

On a baking sheet, lay out a silicone mat, piece of parchment, or piece of aluminum foil

1 tsp vanilla extract

3.

Spray with cooking spray, or brush with oil, butter, or butter alternative

½ tsp salt

4. In a food processor, blend a cup of pitted medjool dates to form a paste

½ tsp cinnamon

5.

1 tsp baking soda

6. Add salt, baking soda, cinnamon, almond flour and oatmeal, and blend

1 cup oatmeal

7.

1 cup

Add the eggs and vanilla and blend again

If too dry, add a splash of your preferred milk

Optional: a splash of your

8. Optional: To increase yield to 20-24 cookies, add 1 ripe banana or ¼ cup pumpkin puree

to loosen, if needed

9.

Optional: 1 ripe banana or ¼ cup of pumpkin puree

10. Spoon onto pan and flatten

(I use Lily’s milk chocolate

Scrape mixture into a bowl and stir in add-ins

11. Bake at 350F for 9 mins and check for doneness - cookie should not stick to your finger, and should feel like the palm of your hand when your thumb and ring finger touch 12. Bake for a further 1-2 mins if underdone, but be sure not to overcook



Yuliya Kim

Poppin’ Summer Popsicles Gluten-Free / Can be made vegan Prep Time: 15 minutes Cook Time: 4+ hours Serving: 4

If you need a sweet and refreshing WFH pick-me-up or an activity with the kids that teaches patience (waiting for the pops to freeze), then this recipe is for you. These coffee pops got me through the sluggish summer days and gave me something to look forward to!

COFFEE P OP

METHOD

1 to 2 oz espresso (or

1.

1-2 tsp sugar or sweetener of choice

Prepare coffee or espresso, using whichever method you prefer. (Espresso will yield the best results, but strongly brewed coffee or instant coffee will also work)

2.

In a liquid measuring cup, mix in sugar or sweetener to taste

3.

Add the milk of your choice. Note: non-dairy milks will give the popsicles an icier texture

1 cup of cream, oat milk or dairy of choice

4. Depending on the kind of mold you have, add the popsicle stick before or after you fill the mold 5.

Fill your popsicle molds and leave a little room for the popsicles to expand when freezing

6. Allow at least 4 hours to freeze completely TROPICAL P OP

KIWI + MANG O P OP

½ a mango

1.

Cut mango into chunk and toss in the blender with a good squeeze of lime and a splash of water or coconut water. Note: save a couple small chunks of mango to throw directly into your popsicle molds

2.

Thinly slice kiwis and let them soak in a little lime juice

3.

Set a couple kiwi slices in your mold. Get creative! Then fill the mold with mango puree

3 tbsp water (or coconut ½ a kiwi 1 lime

4. Add those mango chunks or other fruit if desired. Squeeze some lime on top for extra tartness 5.

Allow at least 4 hours to freeze





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