ONE TABLE

recipes from our family to yours

WELCOME For many reasons, we are a lucky bunch to call California home. One of them is the abundance and availability of fresh produce. California is the largest grower of fruits and vegetables in the U.S., coupled with modern farming and freighting, we can get our hands on almost anything, at any time. But as anyone who has stopped at a roadside farm stand or lazily strolled one of the many farmers markets knows, the best stuff is picked closest by and in season.

We also know that even though our seasons may not be as drastic as other regions, we gather and celebrate in different ways throughout the year; be it a summer barbeque or for Sunday football.

For these two reasons, we have organized this book by seasons (with an extra category of dessert, because, well, it’s dessert!) Our hope is to help inspire you to entertain seasonally and provide new ideas to share with your friends and family throughout the year.

We have labeled recipes that are vegetarian (VE), vegan (V), gluten free (GF), Keto (K), and Whole 30 (30). Enjoy!

on HOSTING Liz Ferrari | One Workplace Head of Customer Experience One Workplace began with our small Italian Family. We’ve grown a lot over the last 70 years, but we still hold close to those same family values – especially the idea that our offices are like our home. When you’re here, you’re family. That’s the way it’s always been. And how it will always be.

In Italy, food is everything. Much more than simply nourishing the body, sharing a meal is a shared experience. It’s about cultivating relationships, welcoming someone as family, and displaying a generosity of spirit. There’s a certain pride that comes with hosting, and at One Workplace, we try to bring the feeling of home into the office, including how we host our guests.

Hosting isn’t just a seat at the table.

At One Workplace, we’ll serve around 10-15 lunches to our customers every week.

When those customers arrive, they become our guests. The meals we share aren’t transactional or a break between meetings. They’re a chance to get to know one other on a deeper level. And each meal is something we prepare for well in advance. We fill out meal cards, choose healthy food, and create a setting that helps guests feel comfortable and at ease. We want dining to be a bonding experience and to send the message that we’ve prepared – that we’re ready to host them – which makes our guests feel valued.

Every detail matters.

From the table scape, music, place cards, warm greeting and messages, attention to detail isn’t frivolous or over-the-top. Nor does it need to be complicated. A simple, straightforward meal prepared with love shows you care. Don’t worry about dazzling or impressing with details. Use them to show value – that you’re looking forward to a meal with your guests. I think it’s the extra-mile touches – the cloth napkins, fresh flowers, or a simple place card – that show guests how much they matter.

Hosting comes from the heart.

Food can be the bridge to a friendship. A catalyst to new beginning. A reconnection.

Or just a respite from a busy day. Above all, food is love. How you break bread should come from the heart. When it does, meals turn into something much more – a shared experience that is valued, remembered, and cherished.

SPR

ING

What’s In Season, In Our Region Apricots Artichokes Asparagus Arugula Beets Bok Choy Broccoli Cauliflower

Chard Cherries Grapefruit Lemons Radish Spinach Snap & Snow Peas Strawberries

Ingredient Highlights Cauliflower Cauliflower contains almost every vitamin and mineral that our bodies need.

High in fiber, but low in calories this “white broccoli” serves as a great substitute for starches and meat.

Parsley Parsley can add an extra punch of color and flavor to many dishes, especially grilled meats. An excellent source of flavonoids, parsley can help prevent and fight cancer as well as help manage diabetes.

Arugula Peppery and nutrient dense, arugula is a cruciferous vegetable – which means it has some of the same healthy benefits as broccoli, kale and brussel sprouts.

With a high concentration of vitamin A, arugula is particularly good for your vision.

Sweet Peas This vegetable is actually a fruit that is a part of the legume family. Full of protective phytonutrients and a great source of omega-3 fats and fiber, all types of peas are a great, tasty way to add more veggies to your diet.

Poppy Seed Pound Cake Muffins – Kate Rancourt Lemon Crepes AND MORE – Elaine Patron “Heart of the Art” Artichoke Quiche – Seana Turner Easy Cheesy Bread – Pearl Lopez

Colorful Roasted Cauliflower Salad – Amber Grewer Springy Pasta Salad – Celine Williams

Chicken French - UPSTATE NY STYLE – Kris Wiegand Mediterranean Chicken – Andrea Harries Chicken Adobo – Pamela Aguinaldo KETO Cauliflower Spinach Basil Chicken Bake – Sarah Laffoday Awesome Chicken Meatballs – Cassie Breeggemann Easy Pulled Chicken – Francesca Ferrari Easy Tofu Taco MEAT – Francesca Ferrari The Best Steak YOU’VE EVER MADE – Leah Banks Lumpia de Blanco – Virginia Tremain Maasor Tenga – Olympiya Boiss

Poppy Seed Pound Cake Muffins

VE

Kate Rancourt | One Workplace Oakland If you have ever stayed at my in-laws, you would have certainly eaten these muffins for breakfast! They’re always baked and ready for us each time my husband and I visit back home. The smell of these muffins baking in the oven is enough to make your stomach rumble! They always remind me of slow mornings in Virginia, drinking coffee while planning your day to make sure everyone was home in time for dinner.

Prep Time: 10 minutes Cook Time: 23 minutes # of Servings: 6 Ingredients: 2 cups flour 1 cup sugar 3 tablespoons poppy seeds 1/2 tablespoon salt 1/4 tablespoon baking soda 1 stick butter 2 eggs 1 cup plain yogurt 1 teaspoon almond extract Instructions: 1. Mix dry ingredients together.

2. Fold in remaining ingredients until just blended.

3. Bake at 400 degrees for 23 minutes until a toothpick comes out clean.

Lemon Crepes and More

VE

Elaine Patron | One Workplace Santa Clara Getting my daughter to eat protein has always been a challenge, but she loves these crepes on the weekends. I’m a big fan because it has three eggs in the recipe and I use 1% milk to lower the fat. I found this recipe in Parents Magazine when Chef Antonia Losfaso first introduced The Busy Mom’s Cookbook. Although the lemons are a nice flavor, we usually just use powdered sugar or our favorite homemade jam. Add chicken and grilled veggies with a little cheese for a savory meal. And for dessert, vanilla ice cream and fresh organic strawberries drizzled with chocolate syrup is delicious. Use your imagination with your favorite foods to customize your own crepe.

Prep Time: 10 minutes Cook Time: 10 minutes # of Servings: 4 Ingredients: 1 cup whole milk (or low fat) 3 eggs 1 teaspoon vanilla 1 cup all-purpose flour 2 tablespoons sugar 1/4 teaspoon salt, pinch of cinnamon Cooking spray or oil for the pan 3/4 cup powdered sugar 2 -3 lemons quartered Instructions: 1. Mix in a blender (or in a bowl with a whip): milk, eggs, and vanilla.

2. Add flour, sugar, salt and cinnamon.

3. Blend on high for 30 secs (or mix really well with whip), and scrape sides as needed.

4. Coat 8 inch non-stick pan with oil and put on medium heat.

5. Pour about 1/4 cup of batter in pan and swirl to make a thin coat even layer.

6. Cook for about 1 - 1 1/2 minutes until bottom slightly browned and serve. I prefer to flip the crepe after edges are hard enough to grab and cook on other side for 30 secs to keep crepes lighter on both sided although the recipe does not call for this step.

7. Transfer crepe to plate and sprinkle with powdered sugar. You can roll or fold in quarters. Options: Serve with lemons for squeezing over crepe. The lemon creates a lemony icing as it mixes with the powder sugar. My family just likes it with powdered sugar. I like crepes with homemade apricot jam. And as mentioned earlier, you can add whatever you like to make it a meal or dessert.

The options are limitless.

“Heart of the Art”–Artichoke Quiche

Seana Turner | One Workplace Oakland This recipe was shared to me by one of my Design school instructors while I was in college, as we both loved to cook.

Prep Time: 20 minutes Cook Time: 50-60 minutes # of Servings: 8 Ingredients: 1 Pie crust (you can use a store bought crust or make from scratch) 1/2 pint whipping cream 1 cup mayonnaise 3 eggs Salt and pepper, to taste 1 cup kassari cheese, grated 1 cup parmesan, grated 1 can (8.5 oz) Marie’s artichoke hearts, drained and finger shredded Optional layer toppings: 1/2 cup chopped onion 1/2 cup chopped mushrooms Instructions: 1. Preheat oven to 375 degrees.

2. Prick the pie crust many times with a fork.

3. Bake the pie shell, per package instructions.

4. Take shell out of oven and cool.

Liquid: 1. Mix cream, mayo and eggs together and add salt and pepper.

2. Layer in pie shell: Kassari cheese, parmesan and artichoke hearts.

3. Pour liquid over layers.

4. Bake at 375 for 50-60 minutes.

5. After baking, let stand for 15 minutes, then serve.

Easy Cheesy Bread

VE

GF

Pearl Lopez | two This gluten-free bread is a simplified form of the popular Brazilian snack, Pao de Queijo. Crispy on the outside and chewy and cheesy on the inside. They’re adaptable too! I’ve made them with different types of cheese, really whatever I had handy.

They’re quick and easy to make and perfect as a snack or as a side dish.

Prep Time: 10 minutes Cook Time: 15-20 minutes # of Servings: 1 dozen (standard muffin tin or 18-24, mini muffin tin) Ingredients: 1 large egg 3/4 cup milk (whole milk or plain almond milk) 1/3 cup extra virgin olive oil 2 cups tapioca flour 1/8 teaspoon xantham gum (optional) 1 teaspoon salt 3/4 cup packed grated cheese (feta, ricotta salata, parmesan, queso fresca, cheddar, gruyere...)

Instructions: 1. Preheat oven to 400 degrees.

2. Spray or grease a muffin tin or mini muffin tin.

3. Add egg, milk, olive oil into a food processor or high-speed blender and pulse until combined.

4. Combine dry ingredients (tapioca flour, xantham gum, and salt) together in a bowl and add to the wet ingredients. Pulse until fully combined.

5. Add cheese to the mixture and pulse again.

6. Pour into the muffin tin, filling only halfway or 2/3 full, as these will puff as they cook.

7. Bake at 400 degrees for 15-20 minutes until puffy and lightly browned.

8. Remove from oven and let cool on a rack before serving.

9. Best served warm. (You can also reheat these in a 350 degree oven for 2-5 minutes).

Enjoy!

Roasted Cauliflower Salad

30

V

GF

Amber Grewer | One Workplace Santa Clara We like cauliflower in our house but it can get a bit boring after awhile (especially in color) so in a quest to add more vegetables and vibrance to our meals, I came up with this salad to jazz things up.

Prep Time: 45 minutes Cook Time: 1 hour # of Servings: 6-8 Ingredients: 2 heads of organic cauliflower (or you can buy pre-cut if you want to save on time) 1 large fennel bulb, diced 1 ⁄4 cup olive oil (plus 2-3 tablespoons for salad portion) 1 1 ⁄ 2 teaspoon sea salt or kosher salt 1 ⁄ 2 teaspoon black pepper 1 teaspoon garlic powder 2 tablespoons fennel seeds 1 lemon (zest and juice) 1/2 head radicchio, thinly sliced 1 1 ⁄ 2 cups of chopped fresh parsley (approx 1 ⁄ 2 bunch) 3 tablespoons of fig balsamic vinegar 1 tablespoon MCT oil (optional) 1 ⁄ 2 cup currants 1 ⁄ 3 cup sliced almonds 1 lb snow peas, chopped Instructions: 1. Preheat the oven to 415 degrees.

2. Chop the cauliflower into bite size pieces and dice the fennel (in large chunks).

3. Spread evenly onto a baking sheet, drizzle with olive oil, salt and pepper, fennel seeds and garlic powder.

4. Zest the lemon and set aside. Slice the lemon in half and add the lemon juice to the cauliflower and fennel and mix with hands to coat evenly.

5. Bake for approx 35-40 minutes until they soften and begin to turn golden brown, stirring occasionally.

6. In the mean time, quarter the radicchio and cut into shreds, chop the parsley and add to a large mixing bowl.

7. Drizzle with olive oil, MCT Oil (if on hand), fig balsamic, salt and pepper and lemon zest, set aside.

8. Remove the tops and stringy section of the snow peas and chop in bite size pieces.

9. Remove the cauliflower mix from the oven, add the currants, almond slices and snow peas and bake for another 10-15 minutes. Be careful not to burn the almonds.

10. Remove from the oven and set aside to cool.

11. Add the cauliflower mix to the bowl of radicchio and mix to finish.

Photo: Irene Kredenets on Unsplash

Springy Pasta Salad

Celine Williams | One Workplace Oakland My mom always makes this dish for our family gatherings during the springtime, when produce is fresh and bountiful. I have memories of going to the farmer’s market on Sunday mornings with her and lusting after the fresh and seasonal produce there. We would spend hours there, and weekends at the farmer’s market are truly what gave me a passion for fresh, seasonal cooking that is characteristic of California cuisine. The best part of this recipe is its versatility: I tend to eyeball all the ingredients based upon my preferences, and what is available. Simply select whatever is in season that you enjoy, add some salty pancetta and a light and zesty pesto cream sauce, and this is guaranteed to be a crowd pleaser that won’t break the bank. This dish can also easily be adapted to be vegetarian or gluten free.

Prep Time: 20 minutes Cook Time: 35 minutes # of Servings: 6 Ingredients: FOR THE PESTO: (or, use store bought. My favorite brands are The Pasta Shop fresh pesto, or Armanino in the frozen section) 2 1/2 cups packed fresh basil leaves 3 cloves garlic 1/3 cup pine nuts 1/2 cup freshly grated Parmesan cheese Kosher salt and freshly ground black pepper, to taste 1/2 Tablespoon lemon zest 1/2 cup olive oil 1/2 cup mayonnaise 1/4 cup milk Veggies (select what is seasonally available, and you can tweak the amounts based upon preferences): 1 cup Cauliflower florets, broken into smaller pieces 1 cup cherry tomatoes, cut in half and salted 1/2 cup sweet peas 1 large shallot, diced 1 cup zucchini, cut into 1/2 inch coins and then quartered 1/2 cup sweet corn 1/4 cup kalamata olives, diced 1/4 pound pancetta, cut into small cubes. I buy mine pre-cut and packaged at Trader Joe’s *do not confuse with prosciutto* 1 pound pasta, (I use penne or rigatoni typically)

Photo: Alexander Schimmec on Unsplash

Instructions: 1. First, get your veggies roasting: preheat your oven to 425 degrees, and toss your cauliflower florets in olive oil and sprinkle with salt and pepper. Lay out on a baking sheet, and roast for 15 minutes or until golden brown.

2. Fill a large pot with water, add a tablespoon of salt, and set on high heat 3. While you are waiting for your water to boil, put the pancetta in a frying pan on medium heat. Brown the pancetta while stirring frequently to allow for even color.

Once the pancetta is just about done, add the shallots, and saute for two minutes.

Turn off the heat and set aside.

4. Add pasta to boiling water, cook following package instructions for al dente pasta 5. Make the pesto. In a food processor, combine the basil, garlic, pine nuts, and Parmesan. Pulse until well combined. Then, slowly stream the olive oil through the top of the food processor as it runs, until the pesto comes together. Add lemon zest, salt and pepper and pulse again. Add mayonnaise, and milk until just combined. Set aside.

6. When all your components are ready you can now assemble! I mix all the ingredients when the pasta and veggies are still warm. This wakes up all your flavors and really makes them shine. Combine pasta, veggies, pancetta, olives, and 1 1/2 cups pesto. Mix until well combined. Add more pesto if needed, and salt and pepper to taste. Can be enjoyed while still warm or refrigerated for future use.

Enjoy, and share with someone you love!

Chicken French–Upstate NY style

Kris Wiegand | One Workplace San Francisco This is a recipe from where I was raised in upstate NY. Chicken French is served in every “great” Italian restaurant in my city, but the best always came from my grandmother’s kitchen!

Prep Time: 15 minutes Cook Time: 15 minutes # of Servings: 4 (2 pieces per person) Ingredients: 4 boneless/skinless chicken breast (cut in halves) 1-2 cups flour (depending on how large the chicken breasts are) Salt & pepper (pinch of each to season flour) 4 eggs 6 tablespoons pecorino romano cheese (grated) 1-1.5 lemons (depending on how juicy the lemon is) 1/2 of a large bottle cooking sherry (or the full bottle of a smaller sherry) Olive oil, slightly covering the bottom of frying pan or skillet (depending on the size of your pan) Fresh Parsley (to garnish) Instructions: 1. Clean and cut chicken breast into halves.

2. Between 2 pieces of wax paper “pound out chicken” so it has even thickness on all sides (should be very thin).

3. In a shallow dish add flour and salt & pepper.

4. Place chicken in the flour and ensure to cover all sides.

5. In a second shallow dish, beat 4 eggs.

6. Add 2 tablespoons of pecorino romano cheese to the beaten eggs.

7. Dredge floured chicken into the beaten egg/cheese mixture.

8. In a large skillet or (I use) an electric frying pan...pour in olive oil.

9. Use enough oil to lightly coat the bottom of pan and get it really hot.

10. Lower heat and then gently place in the chicken (to ensure the coating stays on).

11. Cook for about 2-4 minutes on each side, just enough till you see the chicken turning golden brown.

12. Once chicken has been cooked on both sides sprinkle the remaining 4 tablespoons of pecorino romano cheese on all pieces.

13. Then squeeze lemons over the chicken.

14. Then pour in cooking sherry over the chicken (so all chicken is covered in the pan) 15. Cover and allow to simmer for approx 15 minutes.

16. Take out of pan and serve HOT! 17. Sprinkle chicken with fresh parsley and serve over your favorite pasta or serve as your main dish with a side of vegetables and/or roasted potatoes.

Photo: Saving Room for Dessert - Tricia Buice

Mediterranean Chicken

GF

Angela Thomas | One Workplace San Francisco A friend shared this recipe with me years ago and it’s since been in my top rotation when I’m craving an easy, yummy dinner.

Prep Time: 35 minutes Cook Time: 30 minutes # of Servings: 2-4 Ingredients: 1 onion, cut into 1/2” slices 1 pint of cherry tomatoes 8 cloves of garlic, minced 2 cans of chickpeas, rinsed 3 tablespoons of olive oil 2 chicken breasts, trimmed 5 handfuls of arugula 2 tablespoons of Dijon mustard Rosemary 1 lemon, cut in half Instructions: 1. Slice 1 onion into 1/2” slices, place in large mixing bowl.

2. Wash 1 pint cherry tomatoes, place in bowl with onion.

3. Mince 8 cloves of garlic, place in bowl.

4. Rinse 2 cans of chickpeas, place in bowl.

5. Coat veggies with 3 Tablespoons olive oil.

6. Trim chicken, then transfer to clean plate and coat both sides generously with Dijon mustard, about 2 tablespoons.

7. Lightly oil baking sheet and place chicken in the center and veggies around.

8. Sprinkle everything with 2-3 finger pinches of salt and pepper.

9. Top chicken with a few sprigs of rosemary.

10. Roast for 30 minutes.

11. While roasting, season your arugula.

12. Roll a lemon to release juices.

13. Cut in half and reserve 1/2 for later.

14. In a large bowl, mix: 3 handfuls arugula, juice of 1/2 a lemon+ drizzle of olive oil + pinch of salt.

15. Once roast is complete, squeeze half a lemon over all the ingredients.

16. Discard rosemary and place chicken on cutting board.

17. Gently stir veggies to blend liaison flavors and spread into even layer.

18. Plate it up: Arrange arugula on top of the veggies, creating a bed for the chicken.

19. Slice chicken against the grain into 1/2” strips and place on top of mixture.

Chicken Adobo

K

GF

Pamela Aguinaldo | two This is a recipe that everyone in my maternal side of the family loves! I have fond memories watching my grandmother cook this, waiting a while for it to simmer towards the end, while she tells me stories from her past.

Prep Time: 30 minutes Cook Time: 60-90 minutes # of Servings: 8 Ingredients: 3 Tablespoons of oil (olive, or avocado oil) 8 cloves of garlic 2 1/2 pounds chicken (ideally skin on, combination of thighs, and drumsticks) 1/4 cup fish sauce 1 1/2 cups cane vinegar 2 Tablespoons brown sugar 3 bay leaves 1 teaspoon peppercorns (combination of black and pink is ideal, or black juniper peppercorns) 4 hot green chili peppers (optional, if you want a hot version) Instructions: 1. Cut the chicken thighs in half to more closely match the size of the chicken drumsticks. Make sure to leave some skin on each piece of the chicken thigh.

2. Peel the garlic cloves and pound them.

3. Heat the oil in a pot that can hold at least 4-quarts in volume.

4. Fry the cloves of garlic until they turn golden brown.

5. Drop the all the chicken pieces in, and lightly brown them on each of two sides.

6. As you’re waiting on the chicken to brown, take a bowl to mix the fish sauce, and the vinegar together. The combination should be a lot more sour, and just lightly salty.

7. Fold in the bay leaves and the peppercorns to the chicken.

8. Add the fish sauce and vinegar mixture. There should be enough liquid to cover 3/4 of the height of the chicken in the pot. Keep the pot covered and wait for this to boil.

9. Once it boils, take a taste of the sauce. Add the sugar, and let it boil once more.

10. Take another taste of the sauce and adjust with more fish sauce and vinegar to your liking. Be sure to use a measuring tablespoon so you don’t accidentally pour too much from the bottle. Make sure the solution is still more sour than it is salty.

11. Reduce the heat to a simmer after it boils for the third time.

12. The dish is done when the sauce is reduced to about the height of the chicken, and when some of the chicken meat has disintegrated from the bone.

NOTE: If you wanted to make the hot version of the dish, half each of the green peppers lengthwise, and add them in along with the fish sauce and vinegar solution. Other items you can incorporate into this dish are: yellow potatoes, or sweet potatoes. Otherwise, this is best served on a bed of hot white rice or quinoa, with a side of greens.

Keto Cauliflower Spinach Basil Chicken Bake

K

GF

Sarah Laffoday | One Workplace Santa Clara I’ve been eating/cooking Keto and wanted something different and exciting.

This is a comfort food that isn’t going to blow the eating program.

Prep Time: 20 minutes Cook Time: 45 minutes # of Servings: 8 Ingredients: 2 tablespoons butter 1 tablespoon minced/pressed garlic 1/4 cup finely chopped sweet onion 1 bag frozen cauliflower (or 3 cups fresh) 1 cup ricotta cheese 1/2 cup cream cheese 1 1/4 cup grated white cheddar cheese 1/3 cup finely chopped fresh basil 2 cups chopped chicken (recommend to use some dark meat) 1 bag spinach Salt of your choice (I prefer garlic salt) 1 tablespoon granulated Garlic 3/4 cup heavy whipping cream 1/2 cup grated parmesan 1 lemon, freshly juiced Instructions: 1. Preheat oven to 375 2. In a large saute/fry pan, add butter, garlic and onion. Sauté until soft.

3. Cut up cauliflower to about 1” “squares”, add to garlic and onion sauté.

4. In separate saucepan, on medium heat, put ricotta, cream cheese and ¾ cup of white cheddar and stir with spatula until smooth. Then add basil.

5. Chop up already cooked chicken (great use for leftovers.)

6. Add washed spinach to sauté with garlic, onion and cauliflower.

Stir now and again.

7. Add chopped chicken to sauté.

8. Add salt and garlic power to sauté to taste.

9. Spray 9 x 13 Pyrex with “Pam” or similar product.

10. Once chicken and spinach are warmed in sauté pour into Pyrex.

11. Add heavy whipping cream into cheese sauce and stir until smooth.

12. Add Parmesan to cheese sauce, stir until smooth.

13. Squeeze juice of one lemon into cheese sauce.

14. Pour cheese sauce evenly over cauliflower, spinach, chicken sauté in Pyrex.

15. Sprinkle remaining white cheddar and parmesan over casserole, top evenly.

16. Cook for approx 25 minutes without cover, check to ensure cheese isn’t browning (if it is, cover with foil and continue to bake for another 20 minutes (45 total.)

17. Remove from oven, remove foil and let stand 10 minutes then serve.

Photo: ibreatheimhungry.com

Awesome Chicken Meatballs

30

GF

Cassie Breeggemann | One Workplace Santa Clara This is from Whole30 which I am shamelessly stealing but a few variations I have tried is to add almond flour and also grind my own chicken instead of purchasing ground chicken. I found these incredibly helpful as an afternoon protein snack especially on the go and wanting to integrate the Whole30 lifestyle for the first time. I usually eat them chilled as a protein snack but you can put them in spaghetti’s or add other sauces for additional variety.

Prep Time: 20 minutes Cook Time: 15 minutes # of Servings: 2 Ingredients: 1 pound ground chicken thigh 1 large egg, beaten 1/4 onion, finely chopped 2 cloves garlic, minced 2 teaspoons fresh oregano (1 teaspoon dried) 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup almond flour or 2 tablespoons coconut flour (optional to help with dense texture) 2 tablespoons cooking fat, more if needed Instructions: 1. Preheat oven to 350 degrees.

2. Line a baking sheet with parchment paper.

3. Thoroughly mix the chicken, egg, onion, garlic, oregano, salt, and pepper in a large bowl.

4. With hands, roll into meatballs; golf ball size.

5. Melt the cooking fat in a large skillet over medium heat. When hot, add the meatballs.

6. Cook about 30 seconds per side until brown all over. About 5 minutes.

Reduce heat and add more cooking fat if the pan begins to smoke.

7. Transfer the meatballs to the prepared baking sheet. Transfer to the oven to finish cooking 8-10 minutes.

8. Let rest 5 minutes and serve.

easy Pulled Chicken

GF

Francesca Ferrari | One Workplace Santa Clara My Brooklyn apartment has a nice kitchen but the smallest sink ever, so I’m always looking to find killer recipes with maximum flavor and minimal cleanup.

I found this on Buzzfeed Tasty and made it my own. This is awesome for meal prep, and is low carb, gluten free, and keto (when paired with foods rich in fat).

It is also very budget friendly AND highly addictive – after making it once, my roommates request it weekly. Enjoy!

Prep Time: 15 minutes Cook Time: 4 hours # of Servings: 6-8 Ingredients: 4 pounds boneless skinless chicken breasts or thighs 2 jars of your favorite salsa (I like the Trader Joe’s Fat Free Chunky Salsa) 1 packet of taco seasoning (if you want a kick, Trader Joe’s Taco Seasoning in the brown pouch is HIGHLY recommended) 1 bunch of cilantro, chopped Salt and pepper, to taste Fresh lime juice (optional) Instructions: 1. In the crock pot, combine the salsa and taco seasoning and stir until combined.

2. Wash the cilantro and roughly chop, then add to the mixture.

3. Rinse the chicken in cold water and pat dry.

4. Add the chicken, salt, and pepper, and optional lime juice. Use your hands or a big spoon to make sure the chicken is coated in the sauce.

5. Turn the slow cooker on high and cook for 4 hours, stirring occasionally to make sure the chicken is coated.

6. After 4 hours, chicken should be super tender. Remove from the slow cooker and transfer to a bowl, and shred with 2 forks. Add the shredded chicken back to the yummy sauce and stir.

7. ENJOY THE FRUITS OF YOUR AMAZING LABOR!!

NOTE: This chicken is great any way you serve it – I like to combine it with some shredded cheese, Valentina hot sauce, and sour cream for a guilt free keto taco bowl. It’s also great in tacos, quesadillas, salads…pretty much any way you want to use it. I’ve even warmed some up on the stove and cooked 2 eggs in it for an “Eggs In Purgatory” moment. You can’t go wrong with this chicken!!

easy Tofu Taco meat

V

Francesca Ferrari | One Workplace Santa Clara Another staple in my cooking repertoire for my plentiful vegetarian friends… slightly more prep required, but overall super quick and easy to make, and the ingredients are very similar to the pulled chicken. Also a super easy recipe to double, as people will definitely want seconds!

Prep Time: 15 minutes Cook Time: 35 minutes # of Servings: 4 Ingredients: 1 package of extra firm tofu (Trader Joe’s is the best bang for your buck) 1 jar of salsa (Old El Paso medium salsa or TJ’s Fat Free Chunky Salsa) 1 packet of taco seasoning 2-3 tablespoons of olive oil 2-3 tablespoons of soy sauce Instructions: 1. Preheat the oven to 350 degrees.

2. Combine the olive oil, soy sauce, and taco seasoning in a bowl, and whisk until a paste is formed.

3. Using a fork (or your hands… just be sure to wash them before!), crumble the tofu into the paste. Stir with a big spoon to combine, until the tofu is evenly coated.

4. Spread the tofu on a baking sheet lined with wax paper or tin foil (Pro-tip: Use some cooking spray on the pan, before and after adding wax paper, to make your life a little easier later on).

5. Once oven is ready to go, cook the tofu for 30 minutes, stirring with a big spoon halfway through.

6. After tofu is done cooking, transfer from pan into a big kitchen pot. On medium heat, add the jar of salsa and stir until combined.

7. ENJOY THE FRUITS OF YOUR AMAZING LABOR! This tofu is bomb in tacos, salads, quesadillas, and pretty much however else you want to serve it. I love it with some shredded cheese, Valentina hot sauce, and a dollop of sour cream… even some fresh sliced limes if you’ve got ‘em!

Perfect for any Meatless Monday or Taco Tuesday!

The Best Steak You’ve Ever Made

K

30

GF

Leah Banks | One Workplace Santa Clara Every time I was promised “the best steak” I was left chewing ‘til my jaw hurt. My boyfriend and I decided to invest in a Sous-Vide (French for “under vacuum”) after seeing recipes by San Mateo resident J. Kenji Lopez-Alt. It’s a piece of equipment that heats and circulates a water bath, heating a plastic bag with food inside. Stay with me, it’s actually very easy. Once your food is cooked, it’s time to break out the fire. You can finish the steak (known as reverse-searing) on a grill, cast iron pan, or (my favorite way) a blow torch. This method ensures the juiciest, most flavorful, and TENDER steak you’ll ever eat. It’s way cheaper than restaurant steak, and so simple. I dare you to branch outside of grilling and try this sous vide steak recipe. You won’t regret it!

Prep Time: 25 minutes Cook Time: 1 hour 30 minutes # of Servings: 2 Ingredients: 1 USDA Prime boneless ribeye steak, well marbled, 1.5 inches thick (Do not use a lean cut of meat like filet mignon) 1-1.5 tablespoons kosher salt (or 2 teaspoons table salt) 1 teaspoon flaky sea salt and/or truffle salt to finish Instructions: 1. A sous vide tool is required.

2. Mount sous vide tool on a large pot of water.

3. Set temp to 129 F for medium-rare (look up sous vide time charts for less pink).

4. Sprinkle kosher salt on all sides.

5. Prep vacuum seal bag and place steak inside. If there’s no vacuum sealer, use a large ziplock bag and remove all air. Look up “water displacement method for sous vide” for help. Make sure bag is well sealed with no leaks. If bone-in, double bag it.

6. When preheated, place bag in water, make sure it’s submerged, and water can circulate around it. If it floats, use something metal to weigh it down.

7. Cook for 1.5 hours 8. Remove steak from bag and pat dry. It’ll look weird now, but don’t worry.

9. If using blow torch, turn on kitchen fan or go outside.

10. To develop crust and char, use a torch, cast iron pan, or grill. I use a Bernzomatic TS8000 on a 16.4oz propane tank. This has a larger flame than a kitchen torch, it’s faster, and there’s less chance of overcooking it.

11. Torch option: turn flame to medium-high and go back and forth to create an even char. Flip steak and repeat. Sear the sides. Don’t torch for more than 2-3 minutes total. Cast iron option: preheat the pan on medium-high, wait 3 minutes, place steak in the pan and cook for 45 seconds on all sides. Grill option: set grill to high and sear for 1 minute on each side. There’s no need to “rest” a sous vide steak.

12. Sprinkle on a pinch of flaky sea salt and serve immediately.

13. If you like truffle salt, put a pinch on your plate and dip steak into it.

Lumpia de Blanco

Virginia Tremain | One Workplace San Francisco Inspired by my travels.

Prep Time: 45 minutes Cook Time: 25 minutes # of Servings: 15 Ingredients: 1 tablespoon canola oil 1/2 pound ground pork 1/2 pound ground beef 3 cloves garlic, crushed 1/2 cup chopped onion 1/2 cup minced carrots 1/2 cup chopped green onions 1/2 cup thinly sliced green cabbage 1 teaspoon ground black pepper 1 teaspoon salt 1 pinch of cumin 1 teaspoon soy sauce 1/2 teaspoon sweet soy sauce (kecap manis) or to taste 30 lumpia wrappers 2 cups canola oil for frying Instructions: 1. Place a large skillet over high heat with 1 tablespoon oil. Cook pork fully.

Remove pork from pan and set aside.

2. Cook onion until it starts to clarify, then add the garlic and cook for 1 minute.

3. Turn heat down to low and stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, cumin, and soy sauces.

4. Remove from heat and set aside until cool enough to handle.

5. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving 2 finger widths at each end. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly and tightly. Moisten the other side of the wrapper with water to seal the edge. To retain moisture, cover the prepared rolls with plastic wrap or a damp paper towel.

6. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes.

7. When the oil is ready a small droplet of water will splatter in the oil. Gently slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes or until golden brown. If they darken too quickly turn the heat lower, and if they don’t golden up in 1-2 minutes you may need to adjust the heat up.

8. Remove from pan and Drain on paper towels.

9. Serve immediately and enjoy with sweet chili sauce!

Photo: manilaspoon.com

maasor tenga

fish in a mild tart tomato broth

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Olympiya Boiss | One Workplace Santa Clara This flavorful tangy fish curry is a favorite delicacy of Assam, the north eastern state of India. In Assamese “Maas” means fish and “Tenga” means sour. Assamese cuisine is characterized by minimal uses of spices, flavors are subtle and fresh. Fresh water fish is a staple in Assam as it is located on the banks of river. Like other Assamese recipes, this dish is very easy to prepare and is served with steamed rice.

Prep Time: 10 minutes Cook Time: 35 minutes # of Servings: 4 Ingredients: 3 tablespoons oil 4-5 pieces of fish (basa, catfish) 1 teaspoon mustard seeds 1 teaspoon fenugreek seeds 2 cups chopped tomatoes 1 teaspoon turmeric Salt per taste 1 1/2 cups water 1 teaspoon sugar Coriander for garnishing (or cilantro) Instructions: 1. Marinade the fish with turmeric and salt and keep aside.

2. Meanwhile heat a wide wok on medium heat. Heat the oil, when it starts to smoke, shallow fry the fish pieces. Remove fish from the wok and keep aside.

3. Heat the remaining oil (from step 2) and let it smoke on high flame. Once the oil starts to smoke, lower the heat to medium, add mustard and fenugreek seeds.

4. When it starts to crackle add the chopped tomatoes. Cook the tomatoes till they turn mushy and release their liquid. Add turmeric and salt.

5. Add 1 1/2 cups of water and boil on high flame for a few minutes until it starts to bubble.

6. Add the fried fish pieces and let it simmer for another 10 minutes.

7. Once the quantity reduces, check for seasoning, add 1 tsp sugar and turn off flame.

8. Garnish with fresh cilantro and enjoy with piping hot steamed rice.

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What’s In Season, In Our Region Basil Blackberries Blueberries Corn Eggplant Green Beans Melon Nectarines

Peppers Peaches Raspberries Strawberries Summer Squash Tomatoes Watermelon Zucchini

Ingredient Highlights Zucchini Because of its high water, fiber and electrolyte content, zucchini is great for your digestion. A nutrient dense veggie, zucchini’s high potassium levels help maintain healthy blood pressure.

Basil A member of the mint family, basil is low in calories, but high on flavor. Studies have shown that basil has anti-bacterial and anti-inflammatory properties.

Peaches Peaches are rich in vitamins and minerals, such as potassium, fluoride, iron and vitamin C. They also have bioactive and phenolic compounds which are anti-inflammatory and have been shown to reduce bad (LDL) cholesterol.

Watermelon A good, juicy watermelon can be up to 95% water, which makes it the perfect way to stay hydrated on a hot day. This melon also has the most lycopene (more than tomatoes!) which is great for your heart and also provides natural sun protection for your skin.

Frittata with Zucchini & Goat Cheese – Stephanie Leta Peach Cobbler Muffins – Kristyn Riemer

Greek Dip – Tina Myhre Quinoa Salad – Nicole Rathbun Orzo Salad – Melanie Boggin Customizable Summer Ceviche – Leah Banks Summer’s Best Watermelon – Shelby Stone Tomato & Watermelon Salad – Andrea Harries JalapeÒo Coleslaw – Megan Olsen Zucchini invasion Basil Soup – Kati Cesareo

Mango Tacos – Elsa Hernandez Jambalaya – Leigh Knight Spaghetti al Limone – Stephanie Leta Fresh Tomato Basil Pasta – Lisa Portale Sundried Tomato Pesto Zoodles – Christina Graham Zucchini Lasagna – Quisha Kinlaw Ginger Pork Burgers – Chris Good Shredded Barbeque Beef – Joy Butler

Frittata

with Zucchini & Goat Cheese

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Stephanie Leta | One Workplace San Francisco https://foodchannel.com/recipes/frittata-with-zucchini-and-goat-cheese This is an easy weekend brunch favorite, using fresh summer vegetables. You can easily add/substitute other vegetables to preference. It’s a hit every time!

Prep Time: 10 minutes Cook Time: 20 minutes # of Servings: 8-10 Ingredients: 10 eggs 1 teaspoon salt 1 1/2 tablespoons unsalted butter 2 to 3 small zucchini, sliced 1/8 inch thick 2 tablespoons fresh oregano leaves 2 teaspoons chopped fresh flat-leaf Italian parsley, plus more for garnish 4 ounces goat cheese, crumbled Arugula salad for serving on the side Instructions: 1. In a bowl, whisk together eggs and 1/2 teaspoon of salt. Set aside.

2. In deep half of frittata pan over Medium heat, melt 1 tablespoon unsalted butter.

3. When it foams, add the zucchini and sprinkle with remaining 1/2 teaspoon of salt.

4. Saute for 30 seconds.

5. Add oregano and the 2 teaspoons parsley and cook for 30 seconds.

6. Add eggs and, using rubber spatula, quickly and lightly stir eggs in small circular motion to combine with the zucchini.

7. Using spatula, gently lift the cooked eggs to allow uncooked egg to flow underneath.

8. Sprinkle goat cheese on top; do not stir.

9. Reduce heat to Low and cook, without stirring, 4 to 5 minutes more.

10. Meanwhile in shallow half frittata pan over medium heat, melt remaining 1/2 tablespoon butter.

11. Place shallow pan upside down on top of the deep side of the pan and flip frittata into the shallow pan.

12. Reduce heat to Low and cook, covered, for 3 minutes.

13. Remove top pan and continue cooking until eggs are set, 4 to 5 minutes more.

14. Using spatula, loosen edges of frittata and gently slide it onto a plate.

15. Garnish frittata with parsley.

16. Serve with side arugula salad (with simple oil & vinegar dressing).

Peach Cobbler Muffins

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Kristyn Riemer | One Workplace San Francisco Since moving to San Francisco just 2 years ago, we have had a lot of family and friends come visit. Whenever we have house guests, I try to have a quick breakfast prepared to fuel their days of sightseeing. I have baked these muffins multiple times and they have been a hit! Easy to make and no fuss in the morning. Enjoy! (adapted from thebusybaker.ca) Prep Time: 15 minutes Cook Time: 20 minutes # of Servings: 8 Ingredients: For the muffins: 1 1/4 cup all purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup white sugar 2 cups canned or chopped fresh peaches 1/2 cup whole milk 1 egg 1/4 cup vegetable oil For the streusel topping: 1/4 cup all purpose flour 1/4 cup white sugar 1 pinch cinnamon 3 tablespoons cold unsalted butter Instructions: For the muffins: 1. Preheat your oven to 350 degrees Fahrenheit and prepare a large muffin tin with 8 muffin cups.

2. Add the flour, baking powder, salt and sugar to a large bowl and whisk together to combine.

3. Add the peaches, reserving about 3/4 cup for topping the muffins, and stir to coat.

4. Add the milk, egg and oil and stir together with a rubber spatula just until the flour disappears.

5. Portion the batter out into the muffin cups evenly (about 3/4 full).

For the topping: 1. Combine the flour, sugar and cinnamon in a small bowl and stir.

2. Add the cold butter in chunks and break it up with your fingers in the flour mixture until it resembles coarse crumbs.

3. Top the muffins with the remaining chunks of peaches and a spoonful of streusel topping.

4. Bake at 350 degrees Fahrenheit for about 20 minutes until golden brown and a toothpick inserted into one of the muffins comes out clean. Store in an airtight container for up to 3 days.

Greek Dip

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Tina Myhre | Peninsula Business Interiors I just love all the tastes in this creation and it is very easy to prep. This came from a very special friend that is close in my heart.

Prep Time: 30 minutes # of Servings: 8-10 Ingredients: 2 cans black beans drained and mashed 1/2 cup chopped green onions 1/2 cup chopped tomatoes 1/2 cup chopped cucumber seeded and peeled 1/3 cup Kalamata olives pitted and chopped 1 tablespoon Olive Oil 1 tablespoon Greek Seasoning Instructions: 1. Layer the black beans in a bottom of shallow dish.

2. Mix all other ingredients together and spread over the beans.

3. Top with one small container of crumbled Feta Cheese.

4. Chill and serve with Pita Chips or Italian flavored toasts.

Quinoa Salad

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Nicole Rathbun | One Workplace San Francisco I love pasta salad. Many of my friends can’t have gluten and my husband is diabetic.

I wanted to be able to make something that everyone would be able to eat for BBQs, so I decided to use Quinoa instead of pasta. It was a huge hit so now I make it for every event.

Prep Time: 20-25 minutes Cook Time: 15 minutes # of Servings: 4-5 Ingredients: 1/2 cup uncooked quinoa 3/4 cup water 1/4 cup lemon juice (approx 1 medium lemon) 1 orange bell pepper, diced 1 cucumber, diced 1 cup cherry tomatoes 1/4 cup kalamata olives, pitted and chopped 1/3 cup of feta or mozzarella, cubed (optional) 2-3 tablespoons olive oil Instructions: 1. In a small pot on medium heat, bring quinoa, water and lemon juice to a boil.

2. Turn the heat to low and simmer for 10 minutes or until the liquid is absorbed.

3. Remove from heat and let sit for 5-10 minutes.

4. Move quinoa to a large bowl, fluff with a fork and add in the peppers, olives, cucumbers, tomatoes and cheese, if using.

5. Drizzle with olive oil and mix thoroughly.

6. Sometimes I also add 1-2 Tablespoons of olive juice to the salad for added flavor.

Orzo Salad

Melanie Boggan | One Workplace Oakland This salad reminds me of summer. I don’t know who started making it, but it makes an appearance now at just about every BBQ. Goes with just about everything and is easy and delicious. Enjoy!

Prep Time: 20 minutes Cook Time: 10 minutes # of Servings: 6 Ingredients: 1 1/2 cups Orzo 1/2 cup (packed) drained chopped sundried tomatoes in oil 5 tablespoons EVOO 1/4 cup balsamic vinegar 1/2 cup chopped Kalamata olives 1/2 cup toasted pine nuts 3/4 cup chopped fresh basil 1/2 cup grated Parmesan cheese 2 large garlic cloves minced Salt & pepper to taste Instructions: 1. Cook orzo in boiling salted water just tender but still firm to bite.

2. Drain well and transfer to large bowl.

3. Add tomatoes, oil, vinegar and olives and toss to blend.

4. Let stand to cool.

5. Mix in pine nuts, chopped basil, parmesan and garlic into the orzo mixture.

6. Season with salt and pepper.

Customizable Summer Ceviche

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Leah Banks | One Workplace Santa Clara We all have loved ones that can be “finicky” about what they eat. My boyfriend hates tomatoes and onions, but loves Mexican food and seafood.

So, I decided to develop a ceviche recipe that could be customized for anyone. The base is always: citrus juice, bell pepper, carrots, salt, and chilis to taste. Then, choose the main filling. I use shrimp, but you could use: white fish, scallops, squid, clams, or cauliflower if vegan. Then it’s time to jazz it up!

I suggest adding things like: jicama, chayote, avocado, or fruits like apple, mango, or pineapple. Tip: put any questionable ingredients like cilantro or onions on the side. This is a great summertime recipe because there is no heat needed!

Prep Time: 25 minutes Cook Time: 1 hour # of Servings: 4-6 Ingredients: 3/4 cups fresh squeezed lemon juice (about 5 lemons) 1 cup fresh squeezed lime juice (about 7 large limes) 1/4 cup fresh squeezed orange or grapefruit juice 1.5 teaspoons white granulated sugar (omit if your citrus is on the sweeter side) 1 tablespoon kosher salt or 1/2 tablespoon table salt 6 large carrots (rainbow carrots preferred) peeled and diced 1 large yellow or red bell pepper, diced 1-2 cloves fresh garlic, diced 1 chayote (skin and seed are edible), diced or 1.5 cups jicama, diced 1 cup cucumber, deseeded and diced 1-3 serrano chilis or 2 jalapeños or 1 habanero (optional-depending on spice tolerance), diced 2 pounds previously frozen, raw, peeled and deveined shrimp (about 45 jumbo shrimp) chopped into 1/2 inch cubes or 3 cups previously frozen raw cod, snapper, halibut, or bass, deboned and chopped into 1/2 inch cubes (do not use tilapia) or 3 cups previously frozen raw small scallops or 3 cups canned drained, precooked clams or precooked chopped squid or 3 cups raw cauliflower, chopped into 1/2 inch cubes 2 Tablespoons high quality extra-virgin olive oil (omit if low quality) 1-2 bags Tortilla chips (scoops are the best) or tostadas Garnish Options (serve on the side): 1 cup roughly chopped cilantro or finely chopped parsley, 2 cups fresh avocado, chopped into 1/2 inch pieces, 1/2 cup finely sliced sweet yellow or red onions 4 limes, quartered Hot sauce 3/4 cup fresh mango, pineapple, dragon fruit, or apple diced (optional additions, mix in at step 5) 1 cup fresh tomatoes, diced and liquid strained away

1/2 cup fresh white corn 1 cup sliced radish 1/2 cup red beets, cooked and diced 1/2 cup celery, diced Instructions: This is a feast for the eyes, so get colorful, in-season items like Rainbow Carrots.

Purple carrots will dye the seafood a beautiful magenta color! Frozen seafood is best for food safety.

1. Wash produce and thaw seafood under cold water.

2. While seafood thaws, juice citrus into a measuring cup, remove seeds, and reserve 1 cup of mixed juice.

3. For all produce that require dicing (not chopping), peel (if needed), roughly chop, and add to food processor or blender. Dicing by hand will add 1 hour to your prep time.

4. Once produce is diced into 1/4 inch cubes, place in a shallow dish and pour over 1 cup of juice.

5. Add salt and optional sugar 6. Stir, cover with plastic wrap, and press out air.

7. Chill at least 1 hour. (for vegan version, add chopped cauliflower after step 4).

8. Remove tails from thawed shrimp (debone, remove skin if using fish). If your shrimp is thicker than 1 cm, butterfly it before chopping into 1/2 inch pieces.

9. Place shrimp pieces into a bowl, pour over remaining citrus juice (enough to submerge), and toss. The acid cooks seafood.

10. Cover with plastic wrap and press out air.

11. Chill for exactly 35 minutes, stirring halfway through.

12. While seafood soaks, prepare garnishes and set out chips or tostadas.

13. Strain off juice from the shrimp in a colander and discard liquid.

14. Add shrimp to chopped produce mixture and stir.

15. Add salt and/or sugar to taste.

16. Drizzle over olive oil right before serving 17. Set out garnishes next to the ceviche and chips, then dig in!

Summer’s Best Watermelon

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Shelby Stone | One Workplace San Francisco While visiting Hawaii many years ago, I tried a variation of this recipe and thought to myself, how can something so simple be so delicious? When making at home, I decided to add a squirt of lime to the cool chunks of watermelon and salt and the resulting burst of flavor had me hooked! This is my “go to” recipe for summer picnics, potlucks and cocktail parties. Light, refreshing and something that all ages and, even those with food allergies can enjoy!

Prep Time: 15 minutes # of Servings: 8-10 (varies by size of watermelon) Ingredients: 1 seedless watermelon, cut into slightly larger than bite sized (1”-2”) chunks.

(You can use any size watermelon but just make sure your ratio of salt and lime match the amount of watermelon prepared.)

1-2 limes, sliced (depending on the size of your watermelon and how many watermelon chunks you are making. ) 1 tablespoon (or more depending on how many watermelon chunks you are making) Hawaiian black lava sea salt (Williams Sonoma, Amazon) or, any course lava salt Short bamboo skewers or toothpicks for guests to use when serving themselves Instructions: 1. Set aside a platter that is large enough to hold watermelon chunks, a small dish of sliced limes, a small dish of lava salt and, a small container of skewers.

2. Cut watermelon into bite sized chunks. (Chill until ready to serve.)

3. Cut lime in half lengthwise. Then cut each half at an angle lengthwise into 1/4” thick wedges. Cut each 1/4” wedge in half so that you have a piece of lime just large enough to squeeze onto one watermelon chunk.

4. Place 1-2 Tablespoons of lava salt in a small dish. Provide a tiny spoon that can be used to sprinkle salt on the watermelon. (Do not sprinkle salt on the watermelon ahead of time or it gets runny. Let guests sprinkle their own to their taste. Assume each sprinkle will be less than 1/8 teaspoon).

5. Assemble your platter with the watermelon chunks, lime wedges, lava salt and skewers.

6. Show guests how to “make” their watermelon bites.

7. Best when served chilled but that is never a problem as this dish is always gone in about 5 minutes!

tomato & WATERMELON SALAD

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Andrea Harries | One Workplace San Francisco A friend made this for me when I had just returned home after giving birth to my son. I love to re-make it for other new moms as it was a welcome healthy treat during those early days of recovery. We love using basil and tomatoes from our garden to make this dish, and even more so because our son likes to water and pick the little tomatoes for us!

Prep Time: 10 minutes # of Servings: 6 Ingredients: 6 cups of your favorite lettuces (I like to use a mix that includes red leaf lettuce for the best color) 2 cups fresh basil leaves (I prefer to use them whole, but feel free to tear in half) 2 cups watermelon, cubed 1 cup mini mozzarella balls 1 cup cherry tomatoes, cut into quarters Instructions: Combine ingredients in a large bowl and dress with olive oil, fresh squeezed lemon, salt and paper to taste.

JalapeÑo Coleslaw

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Megan Olsen | One Workplace San Francisco I love to cook. I was chatting cooking with a designer and we ended up trading recipes. This is the one he shared. I love it. Super easy, healthy and always a hit.

Prep Time: 20 minutes # of Servings: 6 Ingredients: 1/2 head cabbage, sliced fine (Green mostly, but you can throw in some red for color) 1 jalapeño fine diced (remove seeds) 1/4 cup Cilantro or to taste 1/4 cup Green onions fine sliced 3-4 limes juiced Olive Oil 1 cup cashews 1 cup yellow raisins Instructions: 1. Soak yellow raisins in warm water for 30 minutes 2. Roast cashews in skillet until browned and chop 3. Mix lime juice with equal parts olive oil and add salt to taste.

4. Mix all ingredients except cashews.

5. Add lime/olive oil dressing. Toss.

6. Save cashews until right before serving so they don’t get soggy. Sprinkle on top.

Enjoy!

Photo: bowlofdelicious.com

Zucchini invasion Basil Soup

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Kati Cesareo | One Workplace Santa Clara This is a recipe I found that helps tackle all of the zucchini we grow in our garden every year. It’s easy to make, freezes well and works as a “summer soup.” It is especially good for zucchini that has grown to mutant size!

Recipe is adapted from https://vegetariangastronomy.com Prep Time: 10 minutes Cook Time: 30 minutes # of Servings: 6 Ingredients: 2 tablespoons olive oil 2 cups diced white onion 1 diced shallot 8 cloves minced garlic 9 cups diced zucchini 1 cup packed fresh basil leaves 3 1/2 cups vegetable broth 1/2 cup vermouth or dry white wine Salt Fresh ground pepper For Topping: Dash of smoked paprika Diced chives Instructions: 1. In a large pot, heat the olive oil over medium heat 2. Add in onion and shallots, with a dash of salt. Sauté, stirring frequently until onions become translucent.

3. Add in garlic, stirring until fragrant, about 30 seconds.

4. Add in the zucchini and sauté for another 1-2 minutes.

5. Add in vegetable broth and wine, if using.

6. Raise heat and bring soup to a boil. Reduce heat and gently simmer with cover for 5-7 minutes. Check to see if the zucchini is tender and soft.

7. Let soup cool slightly. Transfer to blender with basil and blend until completely pureed. You can also use an immersion blender in the pot.

8. Transfer back to pot and season with salt and pepper.

9. Ladle into bowls topped with a dash of smoked paprika and diced chives (optional) 10. Serve with whole wheat sourdough toast and a large salad or is great paired with pasta or grilled meats.

Mango Tacos

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Elsa Hernandez | One Workplace Santa Clara A few years ago, I embraced a plant-based diet that transformed my health and my life. I learned that what we eat we become. So, I became very peculiar with what I ingest and if it takes energy away from me (digestion process) I avoid. Being creative, I’m always looking for ways to experiment with what I eat. I pray and ask our Creator God for guidance; immediately I get the response “look around, what do you see?” then, I see the possibilities… This recipe is inspired by my growing up in El Salvador with a magnificent diversity of fruits and vegetables and by living in California with its amazing cuisine. The Mango Tacos are a fusion masterpiece: simple, mostly raw, healthy and delicious!

Prep Time: 30 minutes Cook Time: 5 minutes # of Servings: 6 Ingredients: 1 large, mostly green organic Mexican mango 1 large organic white onion 1 large organic green bell pepper 1/3 cup freshly squeezed lime juice 1/2 teaspoon thyme Sea Salt to taste 12 Mexican white corn tortillas 1 tablespoon of organic coconut oil (or vegetable oil) Instructions: Taco Filling: 1. Wash mango, onion and bell pepper very well.

2. With a peeler, peel mango, slice in strips 1/4” thick.

3. Cut onion in 1/4” thick wedges.

4. Cut bell pepper in half lengthwise then into 1/4” strips.

5. Put these three ingredients in a bowl, then: 6. First, add salt and mix.

7. Secondly, add lime juice and mix.

8. Lastly, add thyme and mix.

9. Set aside for later.

Tortillas: 1. In a non-stick pan put oil to warm.

2. Add tortillas and brown lightly on both sides.

3. Fill with taco filling and serve immediately.

4. Fold in half and bon appetit!

Jambalaya

Leigh Knight | One Workplace Santa Clara I am a spice fanatic and have always loved Cajun food. I got sick of wanting jambalaya and not knowing where to satisfy my craving, so I decided to perfect my own recipe. I recently made it for a dinner party and it was a crowd favorite; enjoy!!

Prep Time: 15 minutes Cook Time: 1 hour # of Servings: 8 Ingredients: 3 tablespoons olive oil 3 chicken breasts cooked and cut into bite-size chunks 4 andouille sausage links, cut into bite-sized rounds Ham steak 4 slices of bacon Medium onion, chopped 2 ribs celery, chopped 1 green pepper, chopped Can of corn 1 red pepper, chopped 1 poblano pepper, chopped 2 cloves garlic, minced 2 bay leaves 1/4 cup all-purpose flour 1 (14-ounce) can diced tomatoes 1 (8-ounce) can tomato sauce 3 cups chicken stock 1 teaspoon cumin 1/2 teaspoon cayenne pepper 1/2 teaspoon coriander 1/2 teaspoon poultry seasoning 1 tablespoon chili powder 2 teaspoons Worcestershire sauce 1 tablespoon brown sugar Cajun and/or BBQ seasoning Several dashes Tabasco Top with scallions 2 cups cooked rice

Photo: cookingclassy.com

Instructions: 1. Cut up the bacon and ham steak into small cubes and cook in a large pot over medium-high heat.

2. Add cubed cooked chicken and sausage and cook for another 2 minutes.

3. Add onion, celery, green pepper, red pepper, poblano, garlic, can of corn and bay leaves.

4. Saute for 5-6 minutes until veggies become tender.

5. Sprinkle the flour over the pan and cook for 1-2 minutes.

6. Stir in tomatoes, tomato sauce, and chicken stock.

7. Add the cumin, chili powder, cayenne, poultry seasoning, coriander and Cajun/BBQ seasoning.

8. Stir in Worcestershire sauce and Tabasco.

9. Bring the mixture to a boil, then turn back the heat to low.

10. Cover the pot and simmer for 45 minutes, stirring occasionally.

11. Ladle the mixture into bowls and top with a scoop of cooked rice and sliced scallions.

Spaghetti al Limone

Stephanie Leta | One Workplace San Francisco Easy, delicious, light (for pasta) and lemony - because almost everything tastes great with a touch of citrus, in my book!

Prep Time: 10 minutes Cook Time: 20 minutes # of Servings: 6 Ingredients: 1 pound spaghetti or linguine 1 1/2 cups freshly grated Parmigiano-Reggiano cheese 3/4 cup fresh lemon juice (3 to 4 lemons) 2/3 cup extra-virgin olive oil 1/2 teaspoon sea salt 1/2 teaspoon freshly ground pepper 2 teaspoon grated lemon zest 2 cups firmly packed fresh basil leaves, slivered Instructions: 1. In large pot, cook pasta in lightly salted, boiling water until al dente (don’t add salt until boiling).

2. Place colander over large serving bowl, then drain pasta into it (hot water will warm bowl).

3. Pour water from bowl, wipe dry, then empty pasta into it.

4. Meanwhile, combine cheese and lemon juice in small mixing bowl.

Gradually, beat in olive oil until mixture becomes thick and creamy and cheese “melts” into oil.

5. Season with salt and pepper. Stir in lemon zest.

6. Pour sauce over cooked pasta in serving bowl; toss thoroughly.

7. Add basil, toss again, and serve.

Photo: thetinyitalian.com

Fresh Tomato Basil Pasta

Lisa Portale | One Workplace Santa Clara I love my Grandma’s pasta sauce but it is not fast food. So I have a pasta dish I can make at the end of a long work day and it’s done in the time it takes to boil the pasta.

Prep Time: However long it takes to boil water Cook Time: 10 minutes Serving Size: 4 Ingredients: 7 ounces of pasta of choice (I use Angel Hair or medium shells) 2 tablespoons olive oil 2 cloves garlic, crushed 4 fresh tomatoes, diced 4 tablespoons fresh basil, chopped Pinch of salt and black pepper Parmesano reggiano grated (to taste) Instructions: 1. Put pot of water on stove to boil with a pinch of salt and a drop of olive oil, when boiling add pasta and cook until al dente, 10ish minutes.

2. While pasta cooks combine diced tomatoes, chopped basil, crushed garlic, olive oil and salt/pepper in a pasta bowl.

3. Drain pasta and add to the pasta bowl, mix well.

4. Add grated Parmigiano-Reggiano.

5. Serve.

6. For an added kick you can add red chili flakes or pine nuts.

Sundried Tomato Pesto Zoodles

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Christina Graham | One Workplace Santa Clara A few times throughout the year, I complete Whole30. 30 days of no dairy, no grains, no legumes, no added sugar. There are some great recipes that are delicious while also Whole30 compliant! This is one of those recipes where for a split second I thought the zoodles were better than pasta. Although definitely not the same, it is a great substitute.

Prep Time: 10 minutes Cook Time: 20-30 minutes # of Servings: 2-3 Ingredients: 2 cups sundried tomatoes (I prefer to use sundried tomatoes that aren’t packed in oil. If you use tomatoes packed in oil, add less olive oil to the sauce) 3/4 cup extra virgin olive oil 1 cup fresh basil 1/4 cup pine nuts 4 garlic cloves, peeled 1/4 cup nutritional yeast 1/4 teaspoon black pepper 3-4 medium zucchini, spiralized (Or do as I do and buy the prepackaged zoodles - 1 package) 1 pound boneless skinless chicken thighs cut into bite size pieces Instructions: 1. To get the moisture out of the zoodles so they don’t get too watery, place your zoodles on top of paper towels and salt them generously. Set them aside for 20 minutes while they release their moisture.

2. Add all of the sauce ingredients to a blender and pulse until it’s the consistency of pesto - not too dry but not too oily.

3. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chicken to the pan and sauté until the chicken is cooked through 7ish minutes. Set aside.

4. Go back to the salted zoodles and press them between paper towels to soak up the excess moisture.

5. Using the same pan you cooked the chicken in, add a dash of olive oil, and add the zoodles to the pan. Cook for 2 minutes or so.

6. Turn the heat off. Add the chicken back to the pan with the zoodles, along with a heaping dollop of the sundried tomato pesto.

7. Mix it until it’s all combined and serve in a bowl with a sprinkle of pine nuts on top!

With this recipe you’ll have a ton of leftover sundried tomato pesto so I save it in a Tupperware and use it as a dip throughout the week!

Zucchini Lasagna

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Quisha Kinlaw | One Workplace Santa Clara During my weight-loss journey I wanted pasta, but without all the carbs and calories pasta adds to a dish. So I created this low carb meal. This dish provides leftovers if you don’t overeat. But that’s hard to do with its cheesy super delicious goodness!

Prep Time: 20 minutes Cook Time: 25 minutes # of Servings: 7-9 Ingredients: 1 package ground turkey 1 package Hillshire beef sausage 4 nice looking zucchinis as skin will stay on 1 cup shredded Colby Jack cheese 1 cup shredded muenster cheese 1 tub of ricotta cheese or 1 block of cream cheese 1 jar of favorite spaghetti sauce 1 cup diced yellow onion (ok to use red) Seasonings: Tony Chacheres Creole Seasoning, Garlic powder, Parsley, Himalayan Pink Salt Instructions: 1. Preheat oven to 350 2. Cut ends of zucchini off and throw away.

3. Slice into long strips using mandoline. Not too thin to avoid mushiness.

4. In a large skillet, brown turkey with onions...season to taste while browning.

5. In a separate pan cook sausage until browned with a slight crisp.

6. Combine Sausage with meat mixture.

7. Add 1/2-3/4 of jar of sauce. Meat sauce needs to remain a thick consistency.

Not watery.

8. In a 9 x 13 pan, coat bottom with plain sauce.

9. Place one even layer of prepared zucchini.

10. Lightly sprinkle Himalayan salt on zucchini.

11. Spread a layer of ricotta/cream cheese on top of zucchini.

12. Spread a layer of meat mixture.

13. Sprinkle lightly each cheese over meat.

14. Repeat these layers as desired but make sure you end with meat sauce and cheese on top.

15. Cover with foil and Bake for 25-30 minutes, until zucchini is tender but not mushy...

16. The last few minutes, uncover and broil on low until cheese bubbles and browns perfectly.

Ginger Pork Burgers w/ Pickled Shallot & Cucumber

Chris Good | One Workplace Santa Clara This summer dish is great on the grill or on the stovetop and is a nice alternative to traditional beef hamburgers. The hint of ginger and sriracha gives an unexpected west coast kick to a recipe that followed me from my home back East.

Prep Time: 30 minutes Cook Time: 5-10 minutes # of Servings: 4 Ingredients: 1 large shallot, sliced into thin rings 1 cucumber, sliced into thin rounds 4 tablespoons white wine vinegar 2 tablespoons white sugar 2 cloves garlic, mashed into paste 1 large ginger root, finely chopped 1/4 cup mayonnaise 2 tablespoons sriracha 1 1/4 pounds (20 ounces) ground pork Salt & black pepper (to taste) 2 teaspoons olive oil 4 potato buns Instructions: 1. Wash and dry shallot, cucumber, & ginger.

2. Peel and slice shallot into thin rings.

3. Slice cucumber into thin rounds.

4. Combine shallot and garlic in a medium size bowl with vinegar and sugar.

Add a pinch of salt. Set aside to marinate. Drain before using.

5. Peel garlic and mash into a paste using a garlic press or carefully with the side of a large knife.

6. Peel and finely chop ginger.

7. Combine mayonnaise and sriracha in a small bowl. Whisk to combine and set aside.

8. Combine garlic paste, chopped ginger and ground pork. Mix until combined and season with salt and pepper.

9. Using your hands make four large patties.

10. Heat a large pan with a drizzle of olive oil. When hot, add patties one at a time.

Loosely cover pan with aluminum foil. Cook 3-5 minutes per side. For a medium pan, cook two patties at a time. Reserve browned-bits at bottom of pan.

11. Alternative: Heat grill and apply non-stick spray or oil. Add patties and cook 3-5 minutes per side.

12. Toast the buns. Place cut-side down to the pan or grill surface until browned.

13. Build your burger using toasted buns, sriracha mayo, pickled shallot and cucumber.

Shredded Barbeque Beef

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Joy Butler | One Workplace Santa Clara This is a family recipe from my Dad. We would make this before we’d go camping and freeze it to take. Better than Sloppy Joes! With all the crock pots and insta-pots out there, you can probably use those instead of a roasting pan.

Prep Time: 20 minutes Cook Time: 6 hours # of Servings: 20 Ingredients: 3 pound Chuck Roast 1 large Onion, chopped 1 stalk Celery, chopped 1 large Green Bell Pepper, chopped 1 1/2 quarts Water 2 cloves Garlic, minced 1 teaspoon Salt 1 bottle Ketchup (approx. 38 ounces) 2 Tablespoons Brown Sugar 2 Tablespoons White Vinegar 1 teaspoon Allspice 1 teaspoon Dry Mustard 1/2 teaspoon Chili Powder 2-3 drops Tabasco Sauce 1 teaspoon Worcestershire Sauce 1 Bay Leaf 1/4 teaspoon Garlic Salt 1/4 teaspoon Paprika Instructions: 1. Place roast and vegetables in roaster. Cover with water. Cook covered 4 hours at 350 degrees.

2. Remove meat. Cool. Shred with two forks. Keep 1-1/2 cups resulting broth.

3. Return meat to broth and add remaining ingredients.

4. Slowly boil uncovered for 1 hour on stovetop. Add more water if needed.

5. When done, mixture should be of spreading consistency, not watery.

6. Serve on hamburger buns or rolls, or even like a burrito with tortillas.

7. Excellent when reheated.

8. Can be frozen.

Photo: Billy Knight

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What’s In Season, In Our Region Apples Artichokes Arugula Broccoli Cabbage Carrots Chard Dates

Figs Kale Leeks Onions Persimmons Pears Pumpkins Sweet Potato

Ingredient Highlights Cabbage Often overlooked, cabbage is packed full of nutrients and includes antioxidants that have shown to reduce inflammation markers in the blood. High in vitamin C, cabbage can help your body absorb non-heme iron, which is the type of iron found in plant foods.

Carrots Carrots are full of many plant compounds, the most widely known being carotenoids. These antioxidants have been linked to a reduced risk in all illnesses and eye health! Absorption of beta-carotene is higher when carrots are cooked.

Broccoli Broccoli is a powerhouse of vitamins, minerals, fiber and antioxidants. Excellent for your immune system and digestion, it is also a veggie that helps your body detox with the help of phytochemicals glucoraphanin, gluconasturtiin and glucobrassicin.

Onion These unassuming flavor balls are helping your body be healthier. Part of the allium family, onions are among the main sources of antioxidants in the human diet. Onions are full of an antioxidant called quercetin, which is linked to preventing cancer, and is most concentrated in the outer layers.

peanut butter overnight oats – nicole montenegro Chicken & Broccoli Quiche – Penny Tillema Michigan Quarters – Mark Baker No Knead Bread – Karen Gobright

Marie’s Minestrone Soup – Julie Jarvis Liz Ferrari’s Legendary Roasted Tomato Soup – Liz Ferrari Jake’s Favorite Chicken Soup – Mike Spencer Grandmother’s Texas-Style Chili – Seana Turner G-Man’s Afterburner Chili – Gary Fleming The Best Broccoli Cheddar Soup Ever – Ashley Flores Chicken Tortilla Soup – Alyse Kobus One-Pot Spinach Beef Soup – Dawn Wheeler Cooked Carrots – Seana Turner

Mama’s Meatloaf – Amber Grewer Shaved BeeF Bowls – josh niederman Award Winning Chicken Pot Pie – Kris Scolini Penne Arrabbiata – Kate Rancourt

Peanut Butter Overnight Oats

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Nicole Montenegro | One Workplace Santa Clara I have never been an early bird, and am known to press the snooze button a few too many times every morning. Due to this my morning routine is pretty chaotic, and as one would guess - leaves little time to prepare breakfast. This recipe is great to make the night before, and grab from the fridge on my mad dash out the door. Throw all of the ingredients in a small mason jar and you’re done! Not to mention - finding a big swirl of creamy peanut butter in the jar makes for a pretty amazing desk breakfast.

Prep Time: 5 minutes Cook Time: 6 hours overnight # of Servings: 1 Ingredients: Oats: 1/2 cup milk of your choice 2 tablespoons peanut or almond butter 3/4 tablespoon chia seeds 1 tablespoon maple syrup 1/2 cup rolled oats Optional Toppings: Berries, bananas, or granola Instructions: 1. Combine milk, nut butter, chia seeds, and syrup in a small mason jar and stir to combine.

2. Add oats and stir a few more times. Then press down with a spoon to ensure all oats are immersed in milk.

3. Cover securely with a lid and set in the refrigerator overnight (or for at least 6 hours).

4. The next day, open and enjoy as is or garnish with desired toppings.

Chicken & Broccoli Quiche

Penny Tillema | United Corporate Furniture I love this recipe because it can be eaten for breakfast, lunch or dinner.

Prep Time: 20-30 minutes Cook Time: 35-45 minutes # of Servings: 6-8 Ingredients: 1 Pillsbury rolled crust 1 1/2 cups cooked chicken 1 cup steamed small broccoli florets 1 cup steamed carrots, sliced 6 ounces shredded Swiss Cheese 4 eggs 1 cup milk 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/2 teaspoon pepper Instructions: 1. Preheat over to 375 degrees.

2. Steam broccoli and carrots separately.

3. Follow Pillsbury Package for “One Crust Filled Pie� using glass pan.

4. Lay raw pie crust in glass pie dish.

5. Layer cooled Broccoli, Carrots and Chicken in pie dish.

6. Mix remaining ingredients together (Eggs, milk, seasoning, cheese goes in last).

7. Pour wet mixture over vegetables and chicken in pie dish.

8. Bake until knife comes out clean out of center.

9. Let stand for 10 minutes before cutting.

Michigan Quarters

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Mark Baker | One Workplace Santa Clara This is a family recipe from my wife’s side of the family. It is simple and perfect for fall/winter football watching.

Prep Time: 15 minutes Cook Time: 15 minutes # of Servings: ~10 people Ingredients: 8 ounces shredded sharp cheddar 1 small can black olives - minced 1/2 cup chopped green onions 1/2 cup mayonnaise 1 teaspoon curry powder 1 package English muffins Instructions: 1. Preheat oven to 300 degrees, cut the English muffins in half and bake on cookie sheet for 5 minutes.

2. Mix together all the ingredients in a bowl and spread onto the English muffins.

3. Bake at 325 degrees for 5 minutes and then broil until bubbly and lightly browned.

4. Cut in quarters to serve.

No Knead Bread

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Karen Gobright | One Workplace Santa Clara My family have always been bakers. We make cookies, rolls, whole wheat bread and many other breads. My sister and I came across a “No Knead Bread” recipe a few years ago. She tweaked it and came up with this amazing and simple bread that makes you feel like a rock star when you put it on the table with a meal.

Prep Time: 5 minutes & then 8 hours sitting and baking Cook Time: 1 hour – the pan prep and preheating are about 30 minutes and the actual bake time is 35 minutes. # of Servings: 10 Ingredients: 3 cups unbleached flour 2 teaspoons salt 1/2 teaspoon yeast 1 tablespoon sugar 1 1/2 cups warm tap water 1 tablespoon corn meal Instructions: 1. In a large plastic container with a lid, add dry ingredients and whisk together.

2. Add water and mix by hand with a wooden spoon, JUST until all ingredients are wet.

3. Place lid on top but DO NOT seal container.

4. Set aside for 8-12 hours, overnight works great.

5. Heat Oven to 450 degrees.

6. Place cast iron pot with lid in the oven for 25 minutes.

7. Meanwhile, on a generously floured surface, roll dough into a large ball and place dough into a container similar in size to your cast iron pot and allow to rest while pot is heating. (Dough will NOT rise very much) 8. When pot is heated, remove pot and sprinkle, 1 tablespoon of corn meal in bottom of pot then quickly add dough, replace lid and return to 450 degree oven.

9. Bake with lid on pot for 25 minutes. DO NOT open oven during this time.

10. Remove lid and bake an additional 5-10 minutes until bread is a deep golden brown.

11. Allow to cool before cutting.

NOTES: You can double and triple this recipe. After initial resting period, refrigerate remaining dough and use as needed. Allow dough to come to room temperature before baking. This dough will last in the fridge for more than a week.

Dough will continue to ferment and have a delicious sourdough flavor.

Marie’s Minestrone Soup

Julie Jarvis | One Workplace Santa Clara On cold winter days our mother would make a huge pot of minestrone soup with the vegetables her brother had grown in his yard. With a big loaf of French bread, it was always enough for a full meal.

Prep Time: 40 minutes Cook Time: 1 hour or more (simmer longer to blend flavors) # of Servings: 12 or more Ingredients: 1 cup mix of fresh chopped herbs: rosemary, basil, parsley, sage, oregano 1 bunch celery, chopped 3 small red onions, chopped 9 small zucchini, sliced 28 ounce can peeled tomatoes, chopped 6 carrots, chopped 10 red potatoes, cubed 1 pound green beans, cut into 1 inch 1/4 cup cabbage, chopped Little bit of spinach, chopped Little bit of chard, chopped 28 ounce can white beans (Great Northern) 1 cup elbow pasta 8-12 ounce cans beef consommé 1/2 cup barley Salt and Pepper Water Instructions: 1. In a very large pot over medium heat, sauté herbs and onion in olive oil until onions are translucent.

2. Add celery, potatoes, turnips and carrots and sauté for a few more minutes.

3. Add tomatoes and their liquid. Add salt and pepper to taste. Bring to simmer.

4. Add cabbage, beans, zucchini, spinach, chard.

5. Add consommé and plus a few cans of water.

6. Wash barley. Bring pot to boil and then add barley.

7. Simmer at least 1 hour or more.

8. Add pasta last 30 minutes.

Note: The potatoes and pasta will thicken the soup.

Liz Ferrari’s Legendary Roasted Tomato Soup

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Liz Ferrari | One Workplace Santa Clara Ina Garten taught me how to cook. Here’s one of her amazing recipes that I’ve made my own. It’s great to serve with crusty French bread, and top with pancetta and/or crème fraiche. This is the ultimate crowd pleaser!

Prep Time: 15 minutes Cook Time: 2 hours # of Servings: 6-8 Ingredients: 3 pounds ripe plum tomatoes, cut in half lengthwise 1/4 cup plus 2 Tablespoons olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 28 ounces canned plum tomatoes with their juice 4 cups fresh basil leaves 1 teaspoon fresh thyme leaves 1 quart chicken stock or water (vegetarian option) Instructions: 1. Preheat the oven to 400 degrees.

2. Toss together the tomatoes, ¼ cup olive oil, salt, and pepper.

3. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.

4. In a big pot on medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock or add water. Add the oven-roasted tomatoes, including the liquid on the baking sheet.

5. Bring to a boil, and simmer uncovered for 40 minutes.

6. Pass through a food processor/blender to break up the big pieces of tomato.

7. Season to taste.

8. Serve hot or cold and enjoy!

Jake’s Favorite Chicken Soup

Mike Spencer | One Workplace Santa Clara Jake was a kid in my neighborhood in Colorado. His mother said that chicken soup was his favorite food-- not typical for a child of that age. Once I tried it, I realized that it might be the best soup recipe that I have ever had and I am now happy to share it with others.

Prep Time: 30 minutes Cook Time: 3 to 4 hours but less than 1 hour of actual cooking # of Servings: 8-10 Ingredients: 1 rotisserie Chicken (Costco’s works the best) 1 onion, finely chopped 4 to 6 carrots thinly chopped to ¼” to ½” x 2” (or use the small whole carrots) 2 to 4 celery stalks, finely chopped 1/2 pound wide or medium egg noodles 2 tablespoons olive oil Instructions: 1. Remove as much meat as possible from the chicken. Pull or cut into bite-sized pieces. Retain bones and skin. Store chicken meat in the refrigerator for later.

2. Place all bones and skin into a stockpot. Add enough water to cover plus an additional 2” to 3”.

3. Add about ¼ of the chopped onion and the end pieces of the celery and carrots.

(If small whole carrots are used, add a few of those into the pot.)

4. Bring to a boil and then lower heat and simmer for 2 to 3 hours. Important to simmer versus boil for that time. When the broth is golden brown and has a rich flavor, turn off the heat.

5. Once cool, carefully strain the broth into a colander or sieve over another stockpot or large bowl. Discard bones and skin. Put broth aside.

6. Use the original stockpot with all particles removed. Turn heat to medium and add olive oil. When oil is hot, sauté the chopped onions on medium/low heat for three to five minutes. Add chopped celery and carrots and continue to sauté for five to seven minutes.

7. When celery is soft and onion is slightly opaque, add the chicken broth. Heat to simmering and continue until carrots are tender—usually about 8 minutes.

8. Add egg noodles and continue to simmer until they are al dente—usually 8 to 10 minutes.

9. Add chicken and continue to simmer until the meat is hot—usually about 5 minutes.

10. Taste and add salt as desired.

Grandmother’s Texas-Style Chili

Seana Turner | One Workplace Oakland My Grandmother is from Texas and this is a recipe that she would make us whenever she wanted a little taste of home. She usually served it with cornbread (recipe not included). One of the last memories I have of my Grandfather was Veteran’s Day weekend in 2007, when the whole family had gathered at their home. Unfortunately, it was to say our goodbyes, as he was in hospice at home, but we were all able to come and spend this last weekend together. We definitely needed comfort food and my Grandmother made a large batch of this chili to keep us warm. It always makes me think of them when I make it.

Prep Time: 20 minutes Cook Time: 25 minutes # of Servings: 6 Ingredients: 2 pounds lean ground beef 1 tablespoon gebhart chili powder 1 teaspoon cumin 1/2 teaspoon salt 2 garlic cloves, minced 3 tablespoons flour 2 cans (14 ounces each) beef broth Toppings: Onion Chopped cheddar cheese Shredded cilantro Instructions: 1. In a large pan or dutch oven, over medium-high heat on stovetop, cook ground beef.

2. Add chili powder, cumin, salt and garlic.

3. Cook until beef is browned, stirring to separate meat.

4. Drain off any fat.

5. Add flour and cook for 1 minute, stirring constantly.

6. Gradually stir in broth.

7. Cook until mixture boils and thickens, stirring occasionally.

8. Reduce heat to low and continue cooking for 15 minutes, stirring occasionally.

9. Serve with cornbread and toppings as desired.

Note: This can be prepared in a slow cooker, after the meat has been browned.

G–Man’s Afterburner Chili

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Gary Fleming | One Workplace Santa Clara This recipe has been perfected over several Autumns/Winters, when the nights are long & cold, and Football Season is here!

Prep Time: 30 minutes Cook Time: 1 hour # of Servings: 20 Ingredients: 2 pounds hamburger 1 pound ground, hot Italian sausage 1 12-16 oz package of pork chorizo 2 boxes Carrol Selbie’s Chili Mix (don’t use masa or cayenne packets) 1 8 oz can El Pato tomato sauce 1 8 oz can regular tomato sauce 2 14 oz cans diced tomatoes - garlic & onion 3 10 oz cans Rotel diced tomatoes w/ lime Juice & cilantro 4 small cans diced green chilis 1 medium onion, chopped into large chunks 1/3 cup pickled pepperoncini juice (only) 2 tablespoons prepared mustard 1 tablespoon minced garlic 2 30 oz can pinto beans Instructions: 1. Brown hamburger & Italian sausage together in a pan.

2. Cook chorizo separately in chili pot.

3. Drain grease from browned meat, add green chili’s, onion, garlic, and sauté together.

4. Dump meat mixture into chili pot with chorizo.

5. Mix in everything else, except beans.

6. Simmer 1 hour.

7. Mix in beans * Best served with Cornbread

The Best Broccoli Cheddar Soup Ever

Ashley Flores | One Workplace Santa Clara I read somewhere that starting meals with soup causes you to eat less calories because your brain registers being full faster. This soup recipe turned into a family favorite.

Prep Time: 15 minutes Cook Time: 30 minutes # of Servings: 8 Ingredients: 1 tablespoon melted butter 1/2 medium chopped onion 1/4 cup melted butter 1/4 cup flour 2 cups half-and-half cream 2 cups chicken stock 1/2 pound fresh broccoli 1 cup carrot, julienned 1/4 teaspoon nutmeg 8 ounces grated sharp cheddar cheese (not pre-grated) Salt and pepper * Sharp cheddar gives the soup a better flavor. Make sure to grate the cheese yourself. Preshredded cheese doesn’t get as creamy because it is treated to not clump together.

Instructions: 1. SautĂŠ onion in butter. Set aside.

2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.

3. Add the chicken stock. Simmer for 20 minutes.

4. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.

Slowly stir in the cheese. The nutmeg is optional. You can add season with nutmeg to taste.

Chicken Tortilla Soup

GF

Alyse Kobus | two A recipe my Aunt has always made, it’s now a family tradition.

Prep Time: 30 minutes Cook Time: 3 hours # of Servings: 10-12 Ingredients: 5 large cooked chicken breasts, shredded 1/4 cup of olive oil 3 cloves of garlic 1 large yellow onion chopped 2 tablespoons parsley 7 ounce can of diced chilis 4 14 ounce cans of diced tomatoes 3/4 cup of beef broth 3 1/2 cups of chicken broth 1 1/2 cups of tomato sauce 1 cup of water 2 cans of corn + liquid 1 teaspoon cumin 1 teaspoon chili powder 1 tablespoon Worcestershire 1 teaspoon pepper Optional: 2 16 ounce cans or fresh kidney beans Serve with: Tortilla chips Shredded cheese Avocado Instructions: 1. Boil chicken, shred and set aside. (Recommend using some of broth from boiling chicken in soup) 2. In a large pot pour olive oil, add chopped onion, parsley and garlic and sautĂŠ until onion is translucent.

3. Add all other ingredients starting with broth.

4. Let soup come to a steady boil, cover and bring down to a simmer for 30 minutes.

5. Add shredded chicken and let simmer for an hour and a half.

6. Serve with tortilla chips and shredded cheese.

7. Freezes very well for up to 6 months.

One-Pot Spinach Beef Soup

Dawn Wheeler | One Workplace Santa Clara I actually stole this from my sister-in-law while I was back in upstate New York.

She is a great cook, very health conscious, and has a full-time job, like most of us; which makes cooking healthy meals difficult to fit into a busy day...especially with a California commute.

Prep Time: 30 minutes Cook Time: 30 minutes # of Servings: 8 Ingredients: 1 pound ground beef 3 garlic cloves, minced 2 cartons (32 ounces each) reduced-sodium beef broth 2 cans (14-1/2 ounces each) diced tomatoes with green pepper, celery and onion, undrained 1 teaspoon dried basil 1/2 teaspoon pepper 1/2 teaspoon dried oregano 1/4 teaspoon salt 3 cups uncooked bow tie pasta 4 cups fresh spinach, coarsely chopped Grated parmesan cheese Instructions: 1. In a 6-qt stockpot, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, break into crumbles and drain.

2. Add in broth, tomatoes and seasoning and bring to a boil.

3. Stir in pasta and return to a boil.

4. Cook uncovered 7-9 minutes or until pasta is tender.

5. Stir in spinach until wilted.

6. Sprinkle servings with cheese.

Cooked Carrots

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Seana Turner | One Workplace Oakland This is one of my favorite simple veggie side dishes. You can do this in a crock pot, which makes it a good one that can travel for potlucks.

Prep Time: 5 minutes Cook Time: 25 minutes Ingredients: 2 pounds small carrots 1/4 cup brown sugar 3 tablespoons butter 3 tablespoons Dijon mustard 1/4 cup fresh parsley, small sprigs Instructions: 1. Boil carrots for about 15 minutes (soft, still slightly crisp - not mushy).

2. Drain carrots and put aside.

3. Cook together: Sugar, butter, and mustard for 3 minutes, until syrupy.

4. Add carrots to the mixture and stir to coat the carrots.

5. Simmer together for 3 minutes.

6. Serve with sprigs of parsley for garnish.

Photo: Irina on Unsplash

Mama’s Meatloaf

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Amber Grewer | One Workplace Santa Clara A rendition of this recipe was originally passed down from my grandmother’s midwestern family. Over the years, I have tinkered and experimented and made it my own. I have yet to enjoy any other meatloaf as much as this one. It is my son’s favorite dish which he lovingly named “mama’s meatloaf” when he was about 2 years old. I love to serve it with acorn squash and roasted carrots.

Prep Time: 35 minutes Cook Time: 1 hour # of Servings: 6-8 Ingredients: 3 pounds ground beef (I buy only grass fed and finished ground beef whenever possible) 1 medium yellow onion (diced and sautéed) 1 tablespoon olive or coconut oil 2 eggs beaten (I use pasture raised eggs) 1 teaspoon of sea salt 1 teaspoon black pepper 1 ⁄4 teaspoon garlic powder 1 teaspoon dijon mustard 1 ⁄4 teaspoon mustard powder 1 ⁄ 8 cup yellow mustard 1 ⁄ 3 cup ketchup (plus 1 ⁄ 8 cup more for topping) 1 tablespoon tomato paste 1 ⁄ 2 teaspoon Worcestershire sauce

(I look for gluten free-this can also easily be omitted) 1 ⁄ 2 cup quick cooking rolled oats 1 ⁄ 8 cup quinoa (uncooked- optional) 1 cup chopped fresh parsley (more if desired) Instructions: 1. Preheat the oven to 375 degrees 2. Finely dice the onion and saute on medium heat until golden brown.

Set aside.

3. Place the ground beef in a large mixing bowl and gently pull apart with your hands or a fork (hands are the best tool when making meatloaf) to create a loose, even layer on the inside of the bowl.

4. Beat the eggs in a small mixing bowl and add them to the ground beef.

5. Sprinkle the salt, pepper, garlic powder, dijon mustard, mustard powder, yellow mustard, ketchup, tomato paste, Worcestershire sauce, oats, quinoa and parsley evenly over the ground beef.

6. With your hands, mix all of the ingredients until evenly incorporated. Be careful not to over mix or it will affect the finished texture.

7. On a sheet pan, dump out the mixture and form into a loaf.

8. Bake for approx 35-40 minutes or until the internal temperature reaches 160 degrees.

9. Remove the meatloaf from the oven

10. Drizzle the top of the loaf with the remaining ketchup and spread with a knife or back of spoon to coat the top of the meatloaf evenly. *Feel free to make the ketchup layer thicker if desired.

11. Turn the broiler on low and broil until the ketchup layer starts to bubble and turn golden brown. Remove from the oven and enjoy. *A few tips that I have learned over the years: The longer the ingredients sit together before cooking the meatloaf, the better it tastes. Ideally, I like to make the raw loaf the night before, then take it out of the fridge to come to temperature about 45 minutes before cooking it. If time doesn’t allow for that, I attempt to make it the morning of or at least a couple of hours ahead of when I plan to cook it. If none of this works, make it, cook it, enjoy it. There is a flavor difference if you can manage to plan ahead though.

Shaved Beef Bowls

GF

Maria Lusherovich | One Workplace Oakland I make rice/veggie bowls with chicken or shrimp often and I decided to try beef. My husband loved and it and I hope you all do as well!

Prep Time: 5-10 minutes Cook Time: 10 minutes # of Servings: 2-3 Ingredients: Cooked rice (White, Brown, or Quinoa) 1 pound shaved beef Broccoli Shredded carrots Onion Zucchini Mushroom Shredded cabbage 3/4 cup Sweet Chili Sauce 3 teaspoons soy sauce (sub tamari for GF, or liquid aminos) 3 teaspoons sriracha Peanuts, unsalted/dry roasted, chop finely Instructions: 1. In a pan with olive oil cook Shaved Beef until browned, drain oils.

2. In a separate pan, sauté veggies – broccoli, shredded carrots, onion, zucchini, mushroom and shredded cabbage – cook to desired tenderness.

3. In a bowl, mix sweet chili sauce, soy sauce and Sriracha.

4. Once beef is cooked and drained, add in sauce and cook for about 1 minute.

5. Use a rice cooker to make (white, brown, or quinoa), up to you on how much rice you like.

6. Once all items are done, food is ready to serve: grab a bowl, add rice, veggies and then beef. Top with peanuts.

Award Winning Chicken Pot Pie

Kris Scolini | One Workplace Oakland Entered into the OWP Oakland pie competition - winning 2 years in a row.

Prep Time: 40 minutes Cook Time: 45 minutes # of Servings: 1 pie Ingredients: For the chicken pot pie crust: 2 1/2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 cup cold unsalted butter cut into cubes 1/2 cup cold buttermilk 1-2 tablespoons cold water 1 large egg beaten, for the egg wash For the pot pie filling: 1/4 cup unsalted butter 1/3 cup diced onion 2 medium carrots sliced (about 1 cup) 1 stalk celery sliced (about 1/2 cup) 2 cloves garlic minced 1/3 cup all-purpose flour 1 1/2 teaspoons minced fresh thyme 1 tablespoon minced fresh Italian parsley 1 teaspoon salt 1/2 teaspoon black pepper 1 3/4 cups chicken broth 1/2 cup heavy cream 3 cups shredded chicken or turkey (can use a rotisserie chicken) 1 cup frozen peas Instructions: 1. First, make the pie crust. Combine the flour, sugar, and salt in a large bowl.

Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.

2. Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge while you make the filling.

3. To make the filling, heat the butter over medium-high heat in a large skillet. Add the onions, carrots, celery, and garlic and cook until tender, stirring occasionally. Whisk in the flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream.

Whisk until there are no flour lumps and then simmer over medium-low heat for 10 minutes or until sauce has thickened. Stir in the shredded chicken or turkey and frozen peas. Remove from heat and set aside while you roll out the pie dough.

4. Preheat oven to 400 degrees.

5. Remove the pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12-inch circle. Dough should be about 1/4 inch thick. Transfer dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. Trim the extra overhang of dough with a knife and discard. Fill pie with filling. Roll out the second disk of dough and carefully cover the pie. Trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers.

With sharp knife, slice a few small slits in the center of the top crust. Using a pastry brush, brush crust and edges with beaten egg.

6. Bake for 45 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon.

7. Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.

8. Cool for 10 minutes, cut into slices and serve

Photo: americastestkitchen.com

Penne Arrabbiata

Kate Rancourt | One Workplace Oakland This recipe was given to me by a dear friend from back home in Virginia.

The first time I had the dish was when we were at her river house on a random fall weekend. The weather was just cool enough for us to make a fire in her chiminea. She made the dish alongside her husband in their kitchen—something they learned how to make at a cooking class years ago. The dish is spicy and something that I wouldn’t have otherwise tried. Every time I make it, I think of her, our friendship, and that wonderful warm fire while we watched the riverboats float by. I was in heaven!

Prep Time: 10 minutes Cook Time: 40 minutes # of Servings: 4 Ingredients: 1/4 cup olive oil 1 yellow onion diced 3-6 cloves of garlic minced 8 ounces pancetta diced (optional) cayenne pepper to taste 1/2 cup dry white wine 28 ounce can crushed tomatoes Salt to taste 1 box penne pasta pecorino romano cheese to taste Instructions: 1. Sauté garlic, onion, meat, and cayenne in olive oil.

2. Add wine and simmer until reduced.

3. Add crushed tomatoes and salt.

4. Simmer on medium for 20-30 minutes (stir occasionally).

5. Cook penne in salted water.

6. Serve sauce over penne and top with cheese.

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What’s In Season, In Our Region Asian Pears Beets Bok Choy Broccoli Brussel Sprouts Cabbage Carrots Clementines

Fennel Grapes Grapefruit Kale Kiwi Leeks Potatoes Tangerines

Ingredient Highlights Oregano Dried, fresh or as an oil, this herb should be as much at home in the kitchen as in your medicine cabinet. Another antioxidant and vitamin rich herb, oregano has strong anti-bacterial, anti-viral and anti-inflammatory properties.

Beets Beets are in the same family as chard, spinach and quinoa. Both yellow and red beets, get their saturated color from the antioxidant betalain, which is different than most other red fruits and veggies and provides a unique combination of antioxidants for the body. Beets are also high in nitrates, which can lower your blood pressure for up to 6 hours and when eaten regularly can have long term positive effects.

Potatoes When you can, leave the skin on! Many of the vitamins and minerals found in these tubers is in the skin.

Garlic Throughout history, and all over the world, it has been well-documented that garlic is a powerful plant. Modern science has now proven that the Sulphur compounds in garlic are what make it so beneficial and effective. Studies have shown that garlic provides immense cardiovascular benefits, can help you fight a cold and can help prevent cancer.

Pop’s French Toast – Dave Bryant Sausage Potato Breakfast Casserole – Amy Nieva Lefse – Kathleen Wurster Dutch Baby – Rachel Murray

Za’atar Spiced Beet Dip – Joshua Niederman Crab Spread – Seana Turner Baked Biscuit Wreath Dip – Ashley Flores Cheesy Chili Mashed Potatoes – Carolyn Clark Beedle

Nonni’s Ravioli – Julie Jarvis Spaghetti Meat Sauce – Theresa Behdjet Gnocchi Gorgonzola – Rachelle Severson Slow Cooker Coq Au Vin – Megan Olsen Al’s German Cabbage Rolls – Michael Hahn

Yan Du Xian – Lana Sheehan

Aunt Jerry’s Kahlua – Michael Hahn Nora’s Kahlua – Marcus Bariteau Holiday Apple Cider – Bryan Ferrari

Pop’s French Toast

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Dave Bryant | One Workplace Santa Clara One of our family’s favorite traditions happens around the festivities of the holiday.

Different food and drink menus have come and gone from year to year, but there is one meal that is ALWAYS consistent – breakfast of Christmas morning. Even when we talk to our kids before their arrival and ask what they want while they are home, they always say, “Pop’s French Toast.” So, on Christmas morning, after our typical morning routine of seeing what Santa left in the stockings, their favorite breakfast is highly anticipated. It is a great breakfast option because it is simple to make and with a little planning the night before, you too could be a breakfast hero.

Prep Time: 10 minutes Cook Time: 25 minutes # of Servings: 4 Ingredients: 1 cup half-and-half 3 large eggs 2 tablespoons honey, warmed in microwave for 20 seconds 1 ounce of bourbon (optional) 1/4 teaspoon salt 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread 4 tablespoons butter Instructions: 1. In medium size mixing bowl, whisk together the half-and-half, eggs, honey, bourbon, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

2. Preheat oven to 375 degrees. Dip bread into mixture, allow to soak for 15-20 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes. Make sure each slice of bread is soaked all the way through to the middle, but not to the point where it is falling apart when you handle it. The excess will drain off into the pan.

3. Over medium-low heat, melt 1 tablespoon of butter on a skillet or a large nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

Sausage Potato Breakfast Casserole

Amy Nieva | One Workplace Santa Clara I make this breakfast dish for every holiday brunch. It has been such a hit that when my nieces and nephews come home to visit, it is always on their “wish lists�.

Prep Time: 30 minutes Cook Time: 45 minutes # of Servings: 8-12 Ingredients: 1 pound bulk breakfast sausage 2 tablespoons all purpose flour 1 1/2 cups milk (do not use low-fat or nonfat) 1 1 pound package frozen shredded hash brown potatoes 4 green onions, finely chopped 1 1/4 cups grated sharp cheddar cheese Instructions: 1. Preheat oven to 350 degrees.

2. Butter 8x8x2-inch glass baking dish.

3. Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes.

4. Mix in flour, then milk.

5. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.

6. Arrange potatoes on bottom of prepared dish, top with 1/3 of green onions, 1 cup cheese.

7. Add sausage mixture and then 1/4 cup cheese and 1/3 green onions.

8. Bake casserole until potatoes are tender, about 45 minutes.

9. Sprinkle with remaining green onions and serve.

Lefse

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Kathleen Wurster | One Workplace Santa Clara Lefse is a traditional Norwegian flatbread recipe my paternal grandparents and father handed down. It is an everyday and versatile food that can be eaten for breakfast, lunch, or dinner. Traditionally, my family makes it during the Christmas.

My grandfather made a wooden stick to turn the lefse on the griddle, which we still have and use that dates back to the early 1920’s.

Prep Time: 12-24 minutes Cook Time: 5-8 minutes # of Servings: about 2 dozen Ingredients: 4 cups water 1/2 cups butter (1 stick) 2 teaspoons salt 1-2 tablespoons sugar 1 cup whipping cream 4 cups potato buds (Betty Crocker) 2 cups white flour Instructions: 1. Add water, butter, salt, sugar and bring to a rolling boil in a large pot.

2. Remove the boiling pot from the heat and stir in potato buds, mix until well blended and let rest uncovered for 10 minutes.

3. Mix the cream into potato mixture and blend until smooth.

4. Transfer and spread the mixture into a 9x13 glass pan and cover with plastic wrap on top of mixture to prevent condensation under the plastic wrap.

5. Refrigerate for several hours or overnight- mixture must be very cold!

6. Once cold, prepare space to roll out with a rolling pin and plug in a griddle to get hot (a pancake griddle works great). Flour area to begin rolling.

7. Take 1/2 the mixture and 1 cup flour and mix in a mixer until flour is incorporated.

Keep other 1/2 mixture chilled in fridge.

8. Scoop out about a 3 Tablespoon size ball and lightly roll in hands and then roll with rolling pin. Keep lots of flour on hand and on board!

9. Roll out about a 4� diameter and keep thin!

10. If available use a wooden point lefse stick to lift, roll onto griddle, and cook each side 3-4 minutes or at your judgment at about a 400-500 degree temperature.

11. Keep in a tea towel to keep warm, and moist. Eat with butter, plain, or sugar sprinkled on top.

Dutch Baby

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Rachel Murray | One Workplace Santa Clara This recipe was passed down from my mother, it was a favorite of mine as a child.

Not the choice for a healthy breakfast, but its a quick and delicious treat for guests when they visit.

Prep Time: 5 minutes Cook Time: 15-20 minutes or until edges are golden brown # of Servings: 4 Ingredients: 1/2 cup milk 1/2 cup flour 4 tablespoons butter 4 eggs Powdered sugar (to taste) Instructions: 1. Preheat oven to 375 degrees.

2. Wisk all ingredients together until smooth.

3. Spray 8�x 8� Pyrex dish or cast iron skillet with baking spray.

4. Pour mixture into dish.

5. Bake 15-20 minutes or until edges are puffy and golden brown.

6. Serve hot from the oven, sprinkled with Powdered Sugar.

Enjoy!

ZA’ATAR SPICED Beet DIP

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Josh Niederman | One Workplace Oakland Recipe by Yotam Ottolenghi for Food & Wine Beets have a strong presence in the cuisine of almost every ethnic group in Jerusalem, Yotam Ottolenghi explains. They color pickling juices on the Arab table and form the basis for a soup of Jewish, Iraqi and Kurdish origin.

Ottolenghi purees them for this luscious spread.

Prep Time: 20 minutes Cook Time: 1 hour # of Servings: 3 Ingredients: 6 medium beets (1 1/2 lbs, trimmed) 2 small garlic cloves, minced 1 small red chile, seeded and minced 1 cup of plain yogurt 3 tablespoons of extra-virgin olive oil 1 1/2 tablespoons of pure maple syrup 1 tablespoons of za’atar Salt 1/4 cup of roasted skinned hazelnuts, chopped 2 tablespoons goat cheese, crumbled 2 scallions, thinly sliced Warm bread, for serving Instructions: 1. Preheat the oven to 350 degrees. Put the beets in a small roasting pan and add 1/4 cup of water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly.

2. Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chile and yogurt and pulse until blended. Add the olive oil, maple syrup and za’atar and puree. Season with salt. Scrape into a wide, shallow bowl. Scatter the hazelnuts, goat cheese and scallions on top and serve with bread.

Crab Spread

Seana Turner | One Workplace Oakland This recipe is something my mom does every year at the holidays and has been doing it for as long as I can remember. It has gotten to the point that she usually doubles the recipe so that there are leftovers so that family can take some home.

Prep Time: 30 minutes Cook Time: 10 minutes Ingredients: 1 pkg. Knox gelatin 3 tablespoons cold water 1 can cream of mushroom soup (condensed cream cheese) 1 cup chopped celery 1 cup chopped green onions 1 pkg. (8 ounces) Cream cheese 1 cup mayonnaise 2 pkg. (12-16 ounces) crab or shrimp, chopped into small chunks Crackers (Ritz and Triscuit work best) Instructions: 1. Mix first 3 ingredients in a saucepan.

2. Then place on stove at medium heat, stirring consistently. When heated through, take off stove and let cool.

3. Add remainder of ingredients and mix until all is incorporated.

4. Spray a mold with cooking spray to allow it to come out of the mold easily.

(We typically use one of those white fluted Tupperware molds that has a lid).

5. Pour mixture into the mold and chill until set (2+ hours).

6. When set, turn mold over onto a serving plan and unmold.

7. Serve with the crackers.

Baked Biscuit Wreath Dip

Ashley Flores | One Workplace Santa Clara During the holidays my mom always makes us the most delicious meals, but my siblings and I always manage the appetizers. We love to graze all day on appetizers and play games up until it’s time for the holiday feast. I like to try different recipes each time and this one was an instant hit.

Prep Time: 15 minutes Cook Time: 30 minutes # of Servings: 8 Ingredients: 1 can refrigerated biscuits extra-virgin olive oil, for brushing biscuits 1/2 cup plus 1 tablespoon grated parmesan 2 cup shredded mozzarella 1 cup ricotta 3/4 cup frozen spinach, defrosted and chopped 1/4 cup mayonnaise 2 teaspoons garlic powder 1 teaspoon kosher salt Crushed red pepper flakes, for garnish Instructions: 1. Preheat oven to 350 degrees. Halve biscuits and flatten each one out, then roll into a ball and place in an oven-proof skillet seam side down. Arrange in a ring around the skillet. Brush biscuits with olive oil and sprinkle with 1 tablespoon parmesan.

2. In a large bowl, combine mozzarella, ricotta, spinach, parmesan, mayonnaise, garlic powder, and salt and mix until combined.

3. Spoon dip into center of skillet and sprinkle with red pepper flakes.

4. Bake until warmed through, bubbly, and golden, 25 to 30 minutes.

5. Serve hot.

Cheesy Chile Mashed Potatoes

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Carolyn Clark Beedle | One Workplace San Francisco I was on a vacation in Colorado and stopped at this little diner and had the absolute best mashed potatoes I had ever tasted. As an Irish American, potatoes are a staple but I never tasted any as good as these, which were influenced by the locals. So I went home to Santa Fe NM where I lived and figured out how to make these. You can substitute types of peppers to meet your heat tolerance (though the serrano pepper along with the cheese is dreamy!)

Prep Time: 20 minutes Cook Time: 45 minutes (15 minutes of active cooking) # of Servings: 6 Ingredients: 2 pasilla peppers 1 serrano pepper 1 tablespoon canola oil 2 pounds russet potatoes, peeled and quartered 1/2 cup sour cream 1/4 cup 2 percent milk 1/4 cup butter, unsalted 1 cup shredded mixed Mexican cheese 1 teaspoon salt 1 teaspoon freshly cracked black pepper 1/4 cup chopped cilantro leaves, for garnish 1/2 cup grated cotija cheese, for garnish Instructions: 1. Heat a grill or broiler to medium-low.

2. Rub the peppers lightly with the canola oil and put on a sheet pan.

3. Roast the peppers until blackened, then transfer them to a paper bag or thick plastic bag to steam. When cool enough to handle, peel and remove the seeds, then dice. Do not touch face after dicing serrano pepper. Set diced peppers aside.

4. Add the potatoes to a large pot and cover with salted water.

5. Cook the potatoes over medium-low heat until fork tender, about 8 to 10 minutes.

6. When tender, drain and return the potatoes to the pot.

7. Add the sour cream, milk, butter, mixed Mexican cheese, salt, pepper, and the diced peppers.

8. Mash by hand with a potato masher and adjust seasoning, if needed.

9. Keep warm until ready to serve.

10. Transfer to a serving bowl and garnish with cilantro and grated cotija cheese, if desired.

Photo: Obed Hernandez on Unsplash

Nonni’s Ravioli

Julie Jarvis | One Workplace Santa Clara Our grandparents came to our country from Northern Italy and opened the Parisian Delicatessen in downtown San Jose. People lined up at the deli for Nonni’s raviolis.

Growing up we would all get together to learn Nonni’s ravioli recipe and prepare for our Christmas meal.

Prep Time: 2 hours (depending upon how many batches are made) # of Servings: 12 or more Ingredients: For filling: 3 bunches spinach or 1 -40 oz. bag 1/2 cup butter 1 pound ground chuck finely ground 1 pound ground veal finely ground 1 pound ground pork finely ground 2 cloves garlic minced 1 large onion finely chopped 1/2 bunch parsley finely chopped 1/2 teaspoon crushed oregano 1/2 cup parmesan cheese Salt and pepper to taste 6 large eggs For Pasta: 2 cups unbleached bread flour 1/2 cup lukewarm water 1 teaspoon oil 1/2 teaspoon salt 1 egg *egg, oil and water should equal 2/3 cup of liquid Instructions: Filling: 1. Wash spinach and put in pan-no extra water needs to be added. Cook until tender. Drain spinach well, pressing out excess water. Chop spinach in Cuisinart.

Melt butter on low heat and blend with chopped spinach.

2. Cook meats separately breaking up as it cooks. Salt and pepper to taste.

Use Cuisinart to finely ground after cooking.

3. Cook onion and garlic together until tender and translucent.

4. Mix spinach, meats, onion, garlic, parsley, oregano and parmesan cheese together until well blended.

5. Cool slightly. Add eggs and mix well. Optional: Ricotta cheese can also be added.

Pasta: 1. Beat egg, water and oil.

2. Gradually add to flour and salt in Cuisinart and process for approximately 5 minutes.

3. Add more flour if dough is sticky.

4. Rub dough with olive oil and put in plastic bag to store.

• Roll dough out with rolling pin. Continue to roll until dough is as thin as you can get it. The dough will be the shape of a big round pizza.

• Spread filling thinly on half of the dough.

• Fold the remaining dough in 1/2 to cover the 1/2 with the filling.

• Roll ravioli roller over the filled dough to form raviolis.

• Cut raviolis with ravioli rolling cutter.

Cooking: 1. Boil large pot of water.

2. Add salt to water.

3. Add raviolis to boiling water and cook until the raviolis float to the top of the water and are tender. Approximately 5-10 minutes.

4. Scoop raviolis carefully out of pot and drain.

5. Layer raviolis with your favorite tomato sauce and parmesan cheese.

Spaghetti Meat Sauce

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Theresa Behdjet | One Workplace San Francisco This is a sauce my mom used to make for the family when we were kids. It freezes great and smells amazing. It’s all you need for a full meal on a cold winter evening!

Prep Time: 30 minutes Cook Time: 90-120 minutes # of Servings: depends how hungry you are!

Ingredients: 3 tablespoons oil 1 medium onion chopped 1 garlic minced 1 1/2 pound ground beef 2 cans of tomato sauce - 16 ounces each 1 can of tomato paste - standard size 1/2 cup red wine 1/2 cup water 1 teaspoon salt 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/2 teaspoon sugar Grated parmesan cheese, optional Instructions: 1. Heat the oil and add onion, garlic, and meat. Brown.

2. Add all the remaining ingredients, except the parmesan cheese, and mix thoroughly.

3. Simmer for 90-120 minutes to personal taste, stirring occasionally.

4. Serve over your favorite pasta.

5. Sprinkle parmesan on top, if desired.

Gnocchi Gorgonzola

Rachelle Severson | One Workplace Santa Clara Inspired by my travels in Italy, this recipe has rich, complex layers that mirror the rich, complexity of the Italian culture. Embodying the true meaning of comfort food, this recipe is best shared with the people you love to spend time with and not intended for slimming down your wasteline.

Prep Time: 30 minutes Cook Time: 20 minutes # of Servings: 4-6 Ingredients: 1/4 cup toasted pine nuts 1/2 cup sun dried tomato oil (reserve 1/4 cup) 2 boneless, skinless, thin-sliced chicken breasts lightly seasoned with salt and white pepper 4 cloves garlic 1/4 cup chopped prosciutto 1 bundle chopped asparagus 1/2 cup chicken broth 1 pound gnocchi 2 tablespoons sun-dried tomatoes (finely chopped) 1/2 cup gorgonzola cheese 4 ounces heavy cream 1/2 cup fresh basil Instructions: 1. Toast the pine nuts in a small skillet until golden and set aside.

2. In a large sauce pot fill halfway with water and bring to a boil.

3. Pound flat or thinly filet the chicken breast and season lightly with salt and white pepper.

4. In a large 8 ounce cast iron pot heat up 1/4 cup of oil from the sun-dried tomatoes.

5. Place chicken in hot oil, approximately 2 to 3 minutes per side or until golden brown. Remove from the pot and set aside.

6. Add the remaining 1/4 cup of oil from the sun-dried tomatoes to the cast iron pot. Heat the oil.

7. Finely chop the 4 cloves of garlic and the 1/4 cup of prosciutto. Add to the hot oil until the garlic becomes fragrant.

8. Add the chopped asparagus to the pot and cook 5 minutes on medium heat.

9. Meanwhile, slice partially cooked chicken into bit-sized chunks and place into the cast iron pot. Add 1/2 cup chicken broth.

10. By now the water in your sauce pot should be boiling. Add 1 pound or 1 package of gnocchi to the boiling water. As the gnocchi begins to float to the top of the water remove and place into the cast iron pot with the chicken mixture.

11. Add the finely chopped sun-dried Tomatoes, 1/2 cup gorgonzola and 4 ounces of heavy cream to the cast iron pot once all the gnocchi is cooked.

12. Cook until the cheese is fully melted, and the cream comes to a boil.

13. Garnish with chopped fresh basil and the toasted pine nuts. Serve hot.

slow cooker Coq au Vin

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Megan Olsen | One Workplace San Francisco I love using a slow cooker. Coq au VIn is a perfect winter meal to make in a slow cooker.

Prep Time: 20 minutes Cook Time: 8 hours on low or 4 on high in the slow cooker # of Servings: 4 Ingredients: 3 slices bacon (cut crosswise into 3/4 inch pieces) 10 ounces mushrooms, sliced 2 cups pearl onions (frozen) 4 pounds cut up chicken (I like to use only thighs, but most people use the whole chicken) Skin removed from all pieces except wings 1 medium onion chopped 1 large carrot peeled and chopped 4 cloves garlic 1 cup dry red wine 2 tablespoons tomato paste 1 bay leaf 3/4 cup chicken broth Instructions: 1. Cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels and drain, set aside.

2. Meanwhile, in 5-6 quart slow cooker, combine mushrooms, frozen pearl onions and set aside.

3. Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. In the skillet with the bacon fat, cook chicken (in batches if necessary) over mediumhigh heat until browned, about 10 minutes. Place chicken over vegetables in slow cooker.

4. Reduce heat to medium in skillet; add onion, carrot, and cook 2 minutes or until onion softens, stirring frequently. Stir in garlic and cool 1 minute. Add wine, tomato paste, add bay leaf; heat to boiling; stirring to dissolve tomato paste.

5. Pour wine mixture and broth over chicken pieces. Cover and start slow cooker.

6. Transfer chicken and sauce to shallow bowls and serve.

7. Option - serve over pasta or rice.

Al’s German Cabbage Rolls

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Michael Hahn | One Workplace Santa Clara My wife’s father, Al would make these every year. This was something the family would make together during the holidays. They were also a Christmas potluck item at family gatherings. Al would also package them up and freeze them to give to family as a gift along with his homemade jams and butter pickles.

Prep Time: 2 hours Cook Time: 1 hour # of Servings: 6 (2 each) Ingredients: 1 medium cabbage 1/2 pound uncooked ground beef 1/2 pound uncooked ground pork 1 can (15 ounces) tomato sauce, divided 1 small onion, chopped 3 diced garlic cloves 1/2 cup uncooked long grain rice 1 Tablespoon dried or fresh parsley flakes 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon thyme 1/8 teaspoon cayenne pepper 1 can (14-1/2 ounces) diced tomatoes, drained 1 can V-8 Juice Instructions: 1. Cook cabbage in boiling water just until outer leaves pull away easily from head.

Save remaining cabbage 2. Set aside 12 large leaves for the rolls.

3. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, garlic, rice, parsley, salt, thyme and cayenne.

4. Mix all of the above ingredients well.

5. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut.

6. Place about 1/4 cup meat/rice mixture on a cabbage leaf, overlap cut ends of each leaf.

7. Fold in sides. Beginning from the cut end, roll up each one.

8. Slice the remaining cabbage and place in an ovenproof Dutch oven.

9. Arrange the cabbage rolls seam side down over those remaining sliced cabbage leaves.

10. Combine the remaining tomato sauce, can of V-8 juice and drained tomatoes and pour over the rolls (The wetter the better as it makes a great thick sauce).

11. Cover and bake at 350 degrees for 1-1/2 hours or until cabbage rolls are tender.

Photo: Monika Grabkowska on Unsplash

YAN DU XIAN

PORK SOUP WITH BAMBOO

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Lana Sheehan | One Workplace Santa Clara Most Chinese dishes have names adopted from folklore. “Yan” means cured pork, “du” represents the sound of the boiling soup, and “xian” describes the delicious, delicate flavor of the soup. This is a famous Shanghai local soup made from only three ingredients. It is typically served during the Lunar New Year.

I was born and raised in Shanghai and have fond memories of my grandmother cooking Yan Du Xian every Chinese New Year. After I moved to California, I would make it during my busy school schedule because it’s so fast to prepare, and easy to cook. This is the one dish that I can make that reminds me of the taste of Shanghai. It’s a great dish you can have during the winter. It’s so warm and delicious.

Prep Time: 15 minutes Cook Time: 1-3 hours, (30 minutes if using a pressure cooker) Ingredients: 2 pounds fresh pork cut up into pieces 2 pounds cured pork (salted pork, ham or smoked pork) cut up into pieces 1 fresh winter bamboo shoot (about 1 lb) 5 cups of water Instructions: This is an easy one-pot recipe. Just put all the ingredients into the pot. Add water and bring to a boil. Boil everything as long as you can. The longer it cooks, the more delicious it will be. You don’t even need to add salt or any other seasonings, because the salty flavors will be released from the cured pork.

Aunt Jerry’s Kahlua

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Michael Hahn | One Workplace Santa Clara This is an old family recipe from my ancestors that lived on the Big Island in Hawaii.

You can add it to hot drinks, pour over ice cream or add it to your favorite dessert recipe. It is also easy to repackage and give out as gifts during the holidays! Aloha!

Prep Time: 30 minutes Cook Time: 10-15 minutes # of Servings: 12+ Ingredients: 4 cups sugar 2 cups water 2 tablespoons instant coffee 1 pint Brandy 1 vanilla bean 2-750 ml dark bottles for storage Instructions: 1. Combine sugar, water, and instant coffee in a large pot and bring mixture to a boil. Be sure ingredients are mixed well.

2. Allow to cool completely.

3. Add brandy and mix well.

4. Cut vanilla bean in half and place half in each of the bottles.

5. Fill both (750 ml) dark bottles with mixture.

6. Store at least 30 days in a dark place.

7. Enjoy for up to 9 months.

Nora’s Kahlua

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Marcus Bariteau | One Workplace Santa Clara My Great Grandma Nora Bariteau probably first documented this recipe 70 or 80 years ago. We don’t know if it was hers or maybe her parents, but if it wasn’t during prohibition it was shortly after it. She would be 110 this year. I wasn’t old enough to drink last time it was made but I’m excited for this batch to finish aging!

Prep Time: 10 minutes Cook Time: 20 minutes # of Servings: 2 bottles Ingredients: 2 cups water 1 ounce vanilla extract 4 cups sugar 1 2-ounce jar of Antigua (Brazilian) instant coffee (12 teaspoons) 1/5th of Vodka, Bourbon, Rum, or Brandy 1 vanilla bean Instructions: 1. Boil 2 cups water.

2. Add 1 ounce of vanilla extract.

3. Add 4 cups sugar.

4. Add 2 ounces (12 teaspoons) Brazilian instant coffee and dissolve mix in boiling water.

5. Once dissolved, let cool about 10-15 minutes.

6. Add 1/5th preferred Vodka, Bourbon, Rum, or Brandy.

7. Transfer to bottles.

8. Add 1/4 vanilla bean to each bottle.

9. Let age for 1 month.

Holiday Apple Cider

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Bryan Ferrari | One Workplace Santa Clara This has been a holiday drink in my wife’s family since we first started dating almost twenty years ago. The smell of the cider fills the house of holiday smells and warms you up as you celebrate with your family.

Prep Time: 5 minutes Cook Time: 10 minutes # of Servings: 8 Ingredients: 8 cups apple cider or apple juice 1/2 cup brown sugar Dash of nutmeg 6 cinnamon sticks 1 teaspoon whole allspice 1 teaspoon whole cloves Instructions: 1. Wrap the cinnamon sticks, allspice and cloves up in cheesecloth.

2. Warm up cider mixture and then place cheesecloth bundle with spices in the cider and simmer for 10 minutes.

3. Serve with thinly sliced orange(s) and leave in cider while serving.

Tip: I buy extra juice or cider to add to the final mixture in case it’s too strong.

Photo: Alexander Mils on Unsplash

DESS

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ONE LAST BITE

Ingredient Highlights Chocolate Chocolate dates back to 2000 B.C. It comes from the cocoa plant and has high levels of minerals and antioxidants – in some tests dark chocolate had higher antioxidants than blueberries! Dark chocolate, which is typically lower in sugar also has a very high fiber content.

Lemon Lemon is an excellent source of the vitamin C; one whole lemon can contain nearly 50% of you needed daily value! Vitamin C can help reduce your risk of heart disease, cancer and kidney stones. When picking a lemon, look for one that is heavy and thin skinned – this means it has more juice!

Cinnamon Made from the inner bark of trees, cinnamon has more antioxidant activity than other “superfoods” like garlic and oregano. When purchasing cinnamon, look for the Ceylon variety, which is lower in coumarin, a compound that can have toxic effects when used in large amounts.

Berries All berries have a benefit to your health! Full of fiber and compounds like anthocyanin, ellagic acid and resveratrol a mix of berries is best to eat. Adding berries to your diet can help prevent cancer, improve memory and protect your cells from high blood sugar levels. Best when eaten in season, studies show that frozen berries have just as much nutrients as fresh ones!

Cannoli – Kelly Jarvis Candy Cane Cookies – Joy Butler Holiday Rum Cake – Shelby Stone

Apple Cake – Penny Tillema Plum Pie – Desiree Benko Favorite Berry Crisp – Stephanie Long Grandma Swain’s Lemon Bars – Stacey Swain Pecan Pie Bars – Theresa Coe Angel Food Chocolate Dessert – Michael Hahn

Chocolate Peanut Butter Squares – Eric & Jennifer Evans Mud Pie – Cathy Ferrari One-Step Chocolate Cake – Sandy Dudley 3-Ingredient Fudge – Seana Turner No-Bake Chocolate Tart – Maggie Fishbaugh Chocolate Coconut Cashew Bites – Cassie Breegermann Sabudhana (Tapioca) Kheer – Chethana Shambulinge Gowda

Cannoli

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Kelly Jarvis | One Workplace Santa Clara This is a Christmas tradition that our Grandma made every Christmas Prep Time: 1 hour # of Servings: 16-18 Ingredients: For Filling: 1 1/2 cups ricotta 1 1/2 cups heavy whipping cream 3/4 cup powdered sugar 2 teaspoons of vanilla Thick Hershey’s chocolate bars Glazed green and red cherries (for the ends of each Cannoli) For shells: sift together into a bowl 3 cups flour 1/4 cup sugar 1 teaspoon cinnamon 1/4 teaspoon salt Cinnamon to taste Instructions: For Filling: 1. Whip the heavy whipping cream in an electric mixer.

2. Slowly add in powdered sugar.

3. Mix in ricotta and vanilla to thick consistency.

4. Stir in shaved chocolate pieces.

5. Put mixture in refrigerator to chill.

For Shells: 1. Sift together into a bowl.

2. 3 cups flour.

3. 1/4 cup sugar.

4. 1 teaspoon cinnamon.

5. 1/4 teaspoon salt.

6. Cinnamon to taste.

7. Cut in with pastry blender until pieces are size of small peas.

8. 3 tablespoons shortening.

9. Stir in: 2 eggs, well beaten.

10. Blend in, a tablespoon at a time: 2 tablespoons white vinegar 2 tablespoons cold water 11. Turn dough onto a lightly floured surface and knead.

Photo: laurenslatest.com

12. Wrap in wax paper and chill in refrigerator for 30 minutes.

13. Set out deep saucepan or automatic deep fryer for frying and heat fat to 360F. 14. From cardboard, cut an oval pattern (6 x 4 1/2 inch).

15. Roll chilled dough 1/8 in thick on floured surface.

16. With cardboard pattern and pastry cutter, cut ovals from dough.

17. Press edges together to seal.

18. Fry only as many Cannoli shells as will float uncrowded on layer deep in the fat.

19. Fry about 8 minutes or until golden brown, turning occasionally during frying time.

20. Drain fat before removing to absorbent paper.

21. Cool slightly and remove tubes. Cool completely.

22. When ready to serve, fill with filling.

23. Cut the glazed cherries in half and put on ends of each Cannoli.

24. ***Or, for ease, purchase Adriana Large Cannoli Shells.

Candy Cane Cookies

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Joy Butler | One Workplace Santa Clara This is a Christmas time tradition in our house, since I was a little girl.

Prep Time: 20 minutes Cook Time: 10 minutes # of Servings: 2 dozen Ingredients: 1/2 cup shortening 1/2 cup butter 1 cup powdered sugar, sifted 1 egg 1/2 teaspoon Almond or Peppermint extract 1 teaspoon Vanilla extract 2 1/2 cups flour, sifted 1 teaspoon salt Red food coloring 1/2 cup candy canes, crushed 1/2 cup coarse sugar or colored sprinkles Instructions: 1. With a mixer, cream together shortening, butter and powdered sugar.

2. Add in eggs, flavoring, flour and salt.

3. Remove 1/2 dough and set aside.

4. Add red food coloring to other half and mix.

5. When making the cookies, work quickly, completing each cookie before moving to the next.

6. Preheat oven to 375 degrees.

7. Take 1 teaspoonful of each color and on a floured board with floured hands roll each into about a 4” long “snake”.

8. Place strips side by side and gently twist together like a rope.

9. Place on ungreased baking sheet and curve the top half down to make the handle of the cane.

10. Bake until lightly browned - about 9 minutes.

11. Remove from sheet and while still warm sprinkle with candy cane/sugar mixture.

Photo: Simply Recipes Irvin Lin

Holiday Rum Cake

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Shelby Stone | One Workplace San Francisco This cake reminds me of my childhood and of holiday visits to my aunt’s house.

The aroma of the butter/rum sauce simmering on the stove is heavenly. There is never a crumb left and it’s now our standard holiday hostess gift/potluck holiday dessert! It gets even better as it ages! Yum! Prep Time: 20 minutes Cook Time: 60 minutes # of Servings: 8-10 Ingredients: For preparing pan: 1/2 cup chopped pecans For cake: 1 box Duncan Hines Yellow Butter Cake mix 1 small box Vanilla Pudding (not instant) 4 eggs 1/2 cup Dark Rum 1/2 cup vegetable oil 1/2 cup water For Rum sauce: 1 stick of butter 1 cup of white sugar 1/4 cup Dark Rum 1/4 cup water Instructions: 1. Preheat oven to 325.

2. Grease/flour Bundt pan (get all the nooks and crannies!).

3. Sprinkle 1/2 cup chopped pecans in bottom of pan. Set aside pan and prepare cake.

4. Mix together all ingredients for cake (cake mix, small box of pudding, 4 eggs, 1/2 cup rum, 1/2 cup oil, 1/2 cup water).

5. Pour cake into pan and place in oven. Bake approximately 60 minutes or until cake is golden/springy.

6. During the last 5 minutes of the cake baking, in a sauce pan, melt 1 stick of butter, 1 cup of sugar, 1/4 cup of Dark Rum and 1/4 cup of water.

7. Take cake out of oven and immediately after it comes out, pour the melted butter mixture over the top of the cake. Make sure you pour the sauce evenly over the cake.

8. Leave cake in pan for 40 minutes and then invert cake onto a serving platter and enjoy!

Photo: Eduardo on Unsplash

Apple Cake

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Penny Tillema | United Corporate Furniture My mother passed this recipe onto me and has always been a hit at potlucks.

Prep Time: 20-30 minutes Cook Time: 45-55 minutes # of Servings: 10 Ingredients: 4-5 granny smith apples 2 eggs 1/2 cup vegetable oil 2 teaspoons vanilla 2 cups sugar 2 cups flour 2 teaspoons baking soda 1/8 teaspoon salt 2 teaspoon cinnamon 3 cups powdered sugar 12 ounces cream cheese 6 tablespoons butter Pinch of salt 1/2 cup walnuts or pecans (optional) Instructions: The longest part of the recipe is peeling and cutting up the apples. Do this first before starting. 4 cups diced apples (about 1� chunks) with no skin. You will need 4-5 granny smith apples.

Bowl One: 2 eggs beaten 1/2 cup vegetable oil 1 teaspoon Vanilla

Bowl Two: 2 cups sugar 2 cups flour 2 teaspoons baking soda

1/8 teaspoon salt 2 teaspoons cinnamon

Pre-heat oven to 350 degrees.

Mix both bowls together. Batter will be very dense. Add apples to mixture and mix well. The moisture from the apples will make the cake very moist when baked.

Bake in 9 x 13 pan greased. Or you can do two 8 x 8 pans.

Bowl Three: Frosting 3 cups powdered sugar 12 ounces cream cheese 6 tablespoons butter 1 teaspoon vanilla Pinch of salt Cream this together with a food processor if you have one. Refrigerate while making the cake. Have frosting warmer before spreading on cooled cake.

Top with 1/2 cup walnuts or pecans. If you are a fan of nuts, they can be added into the batter.

Plum Pie

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Desiree Benko | One Workplace Santa Clara My mother has created an edible landscape at her home, nearly 80% of all the vegetation is either edible or bears some sort of fruit. We have a massive plum tree that bears well over 300 pounds of fruit each year, and it was a struggle sometimes to figure out what to do with all the fruit! About 15 years ago, I was experimenting with some pie recipes and came up with the idea of making one out of plums.

Everyone loved it! Since then, it has been come one of my summer traditions to make Plum Pie along with our usual round of jams, juices, and sauces. Over time it has become one of my all-time favorite desserts to make.

Prep Time: 6 hours Cook Time: 1 hour # of Servings: 8-10 Ingredients: Pie Crust (For One 9 inch Pie Crust) 1 1/4 cups organic all-purpose flour 1/4 teaspoon kosher salt 1/2 cup organic butter, chilled and diced 1/4 cup organic cane sugar or turbinado sugar 1/4 cup filtered or bottled ice water Filling 4 cups sliced, fresh plums (5-6 plums, or about 1½ pounds) 1 tablespoon lemon juice 1/2 cup organic cane sugar or turbinado sugar 1/4 cup organic all-purpose flour 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon Topping 1/2 cup organic cane sugar or turbinado sugar 1/2 cup organic all-purpose flour 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 3 tablespoons cold organic butter Instructions: Pie Crust 1. In a large bowl, sift together flour and salt.

2. Cut in the cubed butter until the mixture resembles coarse crumbs (by hand with a fork or use a food processor if available).

3. Stir in ice water, one tablespoon at a time, until the mixture forms a ball.

If mixture is still too dry, add one additional tablespoon of ice water.

Do not kneed.

4. Wrap the dough ball in plastic wrap and refrigerate for at least 4 hours.

Dough can be frozen for future use.

5. When ready to use, roll dough out to Âź inch thickness to fit in a 9-inch pie plate. Place crust in the pie plate, pressing the dough evenly into the bottom and sides of the plate. Form the desired design and trim the edges.

Filling 1. Preheat Oven to 375 degrees (190 degrees Celsius).

2. In a large bowl, sprinkle plums with lemon juice.

3. In a separate small bowl, mix together sugar, flour, salt, and cinnamon.

4. Add mixture to plums, tossing gently to coat.

5. Pour the coated plums into the prepared pie crust.

Topping 1. In a small bowl, mix together sugar, flour, cinnamon, nutmeg, and allspice.

2. Cut in the cold butter until crumbs form.

3. Sprinkle the crumbs over the top of the pie filling.

4. The pie is now ready to bake, can choose to deep freeze for the future.

Baking 1. Bake the pie at 375 degrees for 50-60 minutes, or until the filling is bubbly.

2. Cover the edges of the crust with a pie shield or aluminum foil during the last 20 minutes to prevent over browning.

3. Cool on a wire rack before serving.

Favorite Berry Crisp

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Stephanie Long | One Workplace Santa Clara This is a staple Sunday night dessert in my family. You can substitute another favorite fruit depending on the season such as peaches or apples.

Prep Time: 40 minutes Cook Time: 50 minutes # of Servings: 4-8 Ingredients: 2 cups raspberries 2 cups blueberries 2 cups strawberries 1 1/2 tablespoons tapioca flour (we use Bob’s Red Mill) 1 1/2 cups brown sugar 1 cup flour (or Bob’s Red Mill GF baking flour) 1 teaspoon cinnamon 1/2 cup oats 1/2 cup of butter Instructions: 1. Preheat your oven to 350 degrees.

2. Add tapioca and ½ cup of brown sugar to your bowl of berries. Gently mix to coat berries and let it sit for at least 30 minutes.

3. In a separate bowl, mix remaining brown sugar, flour, cinnamon, and oats.

4. Create a well in the middle of the dry ingredients and then add melted butter (do not boil butter). With a fork, combine the butter, making sure no flour is left at the bottom of the bowl.

5. Pour your bowl of berries in a baking dish (at least 8” x 8” dish).

6. With your hands, crumble the topping mixture evenly on top of berries.

7. Bake in oven for 30 minutes. Then, tent it with foil and bake for another 20 minutes.

8. Enjoy out of the oven (the best!) or room temperature and serve with a scoop of vanilla ice cream!

Photo: Deviyahya on Unsplash

Grandma Swain’s Lemon Bars

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Stacey Swain | One Workplace Santa Clara This is one of my most favorite childhood sweets my beautiful grandma used to make for me when I came down for a visit as a child. The recipe that I have for this sweet is handwritten by her on a yellow note card making this dessert that much sweeter. These lemon bars are a hit in my family.

Prep Time: 20 minutes Cook Time: 1 hour # of Servings: 12 Ingredients: Crust 2 cups of flour 2/3 cups of powder sugar 1 cup butter Filling 6 eggs 6 tablespoons lemon juice 1 tablespoon lemon rind 1 1/2 teaspoon baking powder 6 tablespoons flour Instructions: 1. Preheat oven to 350 degrees.

2. Mix all crust ingredients together until well combined.

3. Press mixture evenly into a 9 x 13 pan.

4. Place in the oven and bake 25 minutes.

5. Combine all ingredients for lemon bar filling in a bowl.

6. Mix until well combined.

7. Pour mixture over baked crust.

8. Put in oven and bake 30-35 minutes.

9. Let cool.

10. Sprinkle powder sugar on the top.

Enjoy!

Pecan Pie Bars

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Theresa Coe | One Workplace Oakland There’s only one time of the year that my mom requests everyone’s presence, and that is Thanksgiving. This is the time everyone drops all of their differences throughout the year and spends time with family. A few years ago I wanted pecan pie, but didn’t want a whole pie. Just a taste. So, I found this recipe and it’s become a regular request.

Prep Time: 15 minutes Cook Time: 30-35 minutes # of Servings: 36 bars Ingredients: Crust 1 3/4 cups all-purpose flour 3/4 cup butter, softened 1/3 cup sugar 1/3 cup coarsely chopped pecans Filling 2/3 cup firmly packed brown sugar 6 tablespoons all-purpose flour 1 teaspoon salt 1 1/2 cups dark corn syrup 4 large eggs 2 teaspoons vanilla extract 1 1/2 cups coarsely chopped pecans Instructions: 1. Heat oven to 350 degrees.

2. Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.

3. Press crust mixture evenly onto bottom of ungreased 13 x 9-inch baking pan.

Bake 18-22 minutes or until edges are very light golden brown.

4. Combine brown sugar, 6 tablespoons flour, and salt in large bowl; whisk until mixed. Add corn syrup, eggs, and vanilla; mix well. Stir in 1 1/2 cups chopped pecans. Spread evenly over hot, partially baked crust. Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.

5. Cool completely. Refrigerate 30 minutes. Cut into bars.

Angel Food Chocolate dessert

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Michael Hahn | One Workplace Santa Clara Great easy recipe that can be made prior. So easy to adapt by adding fruit and other toppings. Great opportunity for the kids to get involved. This is a big hit at any occasion. A family friend provided this recipe.

Prep Time: 15 minutes Cook Time: 10 minutes # of Servings: 10-12 Ingredients: 1 large angel food cake (homemade or store bought) 2 12 ounce packages of chocolate chips 4 eggs separated 4 teaspoons sugar 1/2 pint of heavy whipping cream 1/2 cup nuts (your choice) Instructions: 1. Break cake into small (1 inch) sized pieces and place in the bottom of a 9 x 13 glass pan.

2. Melt chocolate chips.

3. Beat the egg yolks and add to the melted chocolate chips.

4. Beat egg whites until stiff while adding the sugar and add to the chocolate mixture.

5. Whip the cream and fold into the chocolate mixture.

6. Pour over the cake pieces and top with nuts.

7. Cover and refrigerate overnight.

Chocolate Peanut Butter Squares

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Eric and Jennifer Evans | One Workplace Santa Clara I was given a small cookbook 30 years ago from one of my dear friends to say thank you for taking care of her children so the parents could have a “get away” weekend. I flipped through it and found a recipe that had a caption at the end of the recipe that caught my eye. It said something like this “ it would probably be hard to find a medical person to endorse these...but they are to die for! I knew they would be a winner. I have been making them ever since for presents, thank yous and parties. Everyone raves about them.

Prep Time: 15 minutes Cook Time: 20 minutes # of Servings: 24 Ingredients: 2 cups of creamy peanut butter 1 cup real butter 2 1/2 cups of powdered sugar 12 ounces semi sweet chocolate chips Instructions: 1. In a double boiler melt 12 ounces chocolate chips.

2. Meanwhile melt peanut butter and butter on low.

3. Heat in saucepan until melted.

4. Remove from heat and stir in powdered sugar until mixed well.

5. Pat peanut butter mixture in 13 x 9 pan.

6. When chocolate is melted carefully spread chocolate on top of peanut mixture.

7. Put in refrigerator for 25 minutes just until chocolate is hard.

8. Let sit for a bit then cut into squares!

Mud Pie

Cathy Ferrari | One Workplace Santa Clara This is a favorite of our family for special occasions.

Prep Time: 1 hour # of Servings: 12 Ingredients: 30 Oreo cookies crushed 1/3 cup butter, melted 1 jar chocolate fudge sauce (NOT hot fudge) 1 gallon Jamoca Almond Fudge Ice Cream 3 Heath toffee bars, crushed 3 Oreos, finely crushed (for topping) Instructions: 1. Mix 30 crushed Oreos with melted butter.

2. Press evenly on bottom of 9 x 11 inch pan.

3. Freeze until firm.

4. Soften ice cream at room temperature.

5. Spoon softened ice cream over frozen crust.

6. Freeze until hard.

7. Spread fudge sauce evenly over ice cream.

8. Sprinkle crushed Heath bars and crushed Oreos over top.

9. Keep frozen until ready to serve.

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One-Step Chocolate Cake

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Sandy Dudley | United Corporate Furniture My mother gave me this recipe.

Prep Time: 10 minutes Cook Time: 45 minutes # of Servings: 8 Ingredients: 1 18 1/4 ounce package devil’s food cake mix 1 1/2 cups sour cream (or plain yogurt) 3/4 cup vegetable oil 1/2 cup coffee liqueur 2 eggs beaten to blend 1 4-ounce package instant chocolate pudding Powdered sugar Instructions: 1. Preheat oven to 350 degrees.

2. Oil a 12 cup bundt pan.

3. Using an electric mixer, blend all ingredients except powdered sugar until smooth (about 3 minutes).

4. Pour into prepared pan.

5. Bake until tester inserted near center comes out clean.

6. Cool (can be prepared 1 day ahead. Cover tightly and refrigerate).

7. Invert onto serving platter and dust with powdered sugar.

Photo: Donald Giannatti on Unsplash

3–Ingredient Fudge

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Seana Turner | One Workplace Oakland My family is big into cooking and baking, and we love to feed people. My specialty within the family is chocolate. I did not create this recipe, but I have made it for over 20 years and make slight changes to it depending on the audience. It is always a big hit!

Prep Time: 5 minutes Cook Time: 2 minutes Ingredients: 2 cups chocolate chips (You can use any kind of chocolate; milk, semi-sweet, dark, mint, etc..

You can also mix and match) 1 can sweetened condensed milk 2 tablespoons flavoring (You can use extracts; vanilla, mint, orange, etc.. or you can use alcohol; Grand Marnier, Frangelico, Chambord, etc.)

Optional ingredients: Feel free to add additional things if you like; nuts, candy pieces, marshmallows, etc.

Instructions: 1. Use any kind of square or rectangular dish and line it with aluminum foil.

This will make it easy to come out when ready.

2. Use a microwave safe bowl, place chocolate chips in bowl. Pour entire can of sweetened condensed milk over the chocolate. Put bowl in microwave for 2 minutes. Take out of microwave, be careful bowl will be very warm. Add the flavoring and stir all together until smooth. Pour mixture in to foil lined container and then put in fridge for a couple of hours.

3. When ready to serve, lift foil out of container and peal it off of the fudge.

You can either place the fudge entirely on a plate and let people cut their own piece, or cut it up into pieces to put on a plate.

Enjoy!

No-Bake Chocolate Tart

Maggie Fishbaugh | One Workplace Santa Clara I made this for a friend’s birthday, made it again and brought it in for work. It is not healthy, but it’s a real treat when you really want chocolate. It’s also very easy to make.

Prep Time: 45 minutes Cook Time: 4 hours or more in fridge for filling to set. Crust needs 30 minutes # of Servings: 20 Ingredients: Crust 24 Oreo cookies, ground 6 tablespoons (3/4 stick) of butter, melted Filling 6 oz (1 cup) chopped bittersweet chocolate (or sub darker) 6 oz (1 cup) chopped milk chocolate (or sub all dark) 1 cup heavy cream 1/4 cup (1/2 stick) butter, cut into small pieces Instructions: Crust: 1. Pulse Oreo cookies in a food processor or blender (or ziplock bag and smash it) until finely ground.

2. Transfer crumbs to a bowl, add melted butter & mix until combined (if you have a food processor you can just add it into the crumbs directly and pulse) 3. Press the mixture onto the bottom and up sides of a 9-inch tart pan.

4. Place in fridge or freezer for about 30 minutes, so it firms up before the filling is poured in.

FILLING: *Follow the below OR (use a double boiler and mix it all together) 1. In a heatproof bowl, place the chopped chocolate, set aside.

2. In a small saucepan over med heat bring the heavy cream and butter to a low boil, remove it from the heat and pour the mixture over the bowl that has your chocolate.

3. Let it stand for couple of minutes, use a rubber spatula to stir and mix it until smooth. (still have lumps? Microwave on intervals and stir) 4. Pour filling over the Oreo Crust and refrigerate until set (at least 4 hours, or overnight)

Photo: Charisse Kenion on Unsplash

Chocolate Coconut Cashew Bites

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Cassie Breeggemann | One Workplace Santa Clara I love sweets but if you are trying to cut out sugar and still want to have a decadent indulgence these are your friend.

Prep Time: 15 minutes # of Servings: 4 Ingredients: 1 cup pitted dates 1 cup cashews 2/3 cups unsweetened coconut flakes 3 tablespoons cocoa powder Instructions: Place all ingredients in a food processor or blender and blend until completely blended/pulverized into tiny pieces and then blend some more. The mixture should start sticking together. Place a small amount of the blended nut mixture into your hand and roll into a ball. Store in the refrigerator.

Sabudhana (Tapioca) Kheer

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Chethana Shambulinge Gowda | One Workplace Santa Clara Sabudana kheer or Tapioca pearls kheer recipe is one popular, easy and most loved kheer (sweet pudding) recipe across India. It is quick and easy to make and usually prepared during religious festivals.

Prep Time: 10 minutes Cook Time: 30 minutes # of Servings: 4 Ingredients: 1/2 cup Sabudhana (tapioca pearls) 2 cups milk 2 cups of water 4 to 6 tablespoons sugar 3 to 4 green cardamom 2 tablespoons cashew, almonds and pistachios 1/2 tablespoon raisins Instructions: 1. Wash tapioca pearls and soak for 30 minutes.

2. In a separate pan (thick bottom), use the soaked tapioca pearls along with water and bring to a boil.

3. Boil until each pearl becomes transparent; This might take 15-20 minutes; continue stirring.

4. Then add milk and continue to boil for another 5mins. Keep stirring until the milk thickens.

5. Add sugar and give it a stir.

6. In a small pan dry roast the nuts and raisins.

7. Turn off the stove and add the roasted nuts to Tapioca pan.

8. Serve the Kheer (sweet pudding) hot or cold.

Photo: Sabudana Kheer from mydaintykitchen.com

Photo: Lindsay Lenard on Unsplash

thAN K YOU Creating a book of family recipes requires an effort beyond ONE. Thank you to the amazing team that worked on this project.

Visionaries

Kati Cesareo Dave Bryant

Editor-In-Chief

Kati Cesareo

Art Direction

Jason Anderson

Custom Photography

Desiree Benko

Editors

Kati Cesareo Lisa Welty-O’Hare Leticia Gonzalez

Designers

Leah Banks Lana Sheehan

Recipes

Dozens of ONEderers from Sacramento, San Francisco, Oakland, Santa Clara and Salinas

And special thanks to Julie Jarvis who supplied historical photos and recipes from Marie Ferrari. Marie played an important role in creating the culture of One Workplace, gathering family and employees around a table for a shared experience that extends beyond a meal.