One Workplace Recipe Book 2023 by oneworkplace

RECIPES FROM OUR FAMILY & FRIENDS

welcome to “One Family,” our cherished holiday cookbook tradition now in its third edition. Within these pages, you’ll find another delightful collection of recipes, generously shared by our colleagues and partners, who are all essential members of our extended One Workplace family. At the core of “One Family” lies the essence of the “family meal” – a time when a dedicated team gathers before each bustling dinner service to unite, set aside their titles and responsibilities to connect, nourish, and build lasting friendships. These dishes represent generations of family traditions, friends’ favorites, clever experimentation, and the discerning tastes of our teammates, vendor and design partners. They are a testament to the generosity, dedication and creativity that permeates our extended community. We are immensely grateful to each colleague and teammate for sharing their treasured recipes and offering a glimpse into their culinary worlds. With this 2023 cookbook, we invite you to join us at our table, savoring flavors that transcend boundaries and embracing the warmth of togetherness. So, whether you’re an experienced home chef or new to the kitchen, don your apron, gather loved ones, and embark on a gastronomic journey inspired by “One Family.” May these recipes create moments of joy and connection, just as they have for us. Thank you for being a part of our extended family and for allowing us to share our culinary gift with you. Here’s to many more shared meals and great memories in our future working together. Warm wishes for lovely holidays, Your One Workplace friends

breakfast Sausage Balls Coffee Cake Christmas Morning Breakfast Souffle Baked Eggocado Green Chile Egg Puff

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Sausage Balls NANCY BERRY | MAVEN My mom started a tradition of making these on Christmas morning when we were little because we were always too busy to eat breakfast. They’re basically a sausage biscuit with cheese. I took over making them when I was about 13 and have been making them for many years now. I now make up several batches about a week in advance, freeze them raw, and give them as gifts! Frozen raw, they can be kept for about 3 months. You can pull out and bake as little or as many as you need. They’re great for breakfast or as an appetizer/finger food. Also, try dipping them in mustard! Instructions: 1. Mix together the sausage and cheddar cheese, either by hand or using a stand mixer with a dough hook. 2. Slowly mix in Bisquick mix until well blended. 3. Loosely roll dough out into balls about 1 inch or slightly more. 4. Place on a baking sheet about 1 inch apart. 5. Bake at 350°F for 16-18 minutes, depending on your oven. They should be soft and lightly browned. If cooking from frozen, you may need an additional minute or two. 6. Place on paper towels to soak up some of the grease from the sausage. 7. Enjoy hot or cooled. Refrigerate leftovers, if any are left!

Ingredients: 1 pound pork sausage (mild or hot), room temperature 10-12 ounces sharp cheddar cheese, room temperature 2 1/4 cups Bisquick baking mix

15-20

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Coffee Cake JULIE DAILEY | STEELCASE A family favorite! We absolutely love a great breakfast sweet that can be used for an evening treat as well. There is no way you can mess this recipe up and it’s a great hostess gift as well! Instructions: 1. Cream butter and sugar until well blended. 2. Add eggs one at a time. 3. Stir in sour cream and vanilla. 4. Sift dry ingredients and fold into cream mixture. 5. Refrigerate for 10 minutes. 6. Preheat oven to 350°F. 7. While waiting for oven to warm up, mix together the topping of chopped nuts, instant coffee, cinnamon, and brown sugar. 8. Oil bundt pan. 9. Spoon half the batter into the bundt pan. 10. Sprinkle half the topping on then put rest of batter over it. Then put the rest of topping over that. 11. Bake for 50 minutes at 350°F. 12. Enjoy!!!

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Photo credit: everydaydishes.com

Ingredients: Coffee Cake

1/4

1 cup all-purpose flour

1 cup sour cream

3 tablespoons all-purpose flour

1 teaspoon sour cream

1/8

tablespoon vanilla extract

teaspoon baking powder

3/8

teaspoon baking soda

Topping

1/2

teaspoon kosher salt

2/3

5 1/3 tablespoons unsalted butter 1 cup sugar 2 1/2 teaspoons sugar 2 eggs 1 tablespoon vanilla extract

cup of chopped nuts (walnuts and hazelnuts) 1 1/2 teaspoon of instant coffee or espresso powder 3/4

teaspoon cinnamon

3 tablespoon of brown sugar

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Christmas Morning Breakfast Souffle JASON ANDERSON | ONE WORKPLACE This recipe will always remind me of the Christmases we would spend at our cabin in Bear Valley. My mom would prepare this Christmas Eve, so that Christmas morning could be spent opening gifts and celebrating being with family. Instructions: 1. Butter both sides of bread. Place 6-7 slices in 9x13 inch Pyrex. 2. Cover with 1/2 cheese and 1/2 chilies. 3. Cover with remaining bread, cheese and chilies. 4. Beat eggs. Add milk, salt and pepper. Pour over all ingredients. 5. Cover with foil and refrigerate overnight. 6. Next day, bake in preheated oven, 350°F for 45 minutes.

Ingredients: 12-14 Slices white bread, crusts trimmed off 3/4

pound cheddar cheese, grated

1 can diced Ortega green chilies 6 eggs 3 cups milk

Overnight

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Photo credit: everydaydishes.com

Ingredients: 3 large ripe avocados 3 large eggs Cumin Red pepper flakes

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Chili powder White cheddar cheese Lemon juice

Baked Eggocado JASON ANDERSON | ONE WORKPLACE I was first introduced to this recipe by my sister-in-law, who had these cooking in the oven upon our arrival, on one of our family visits to Seattle. Feel free to zhuzh it up with whatever toppings you prefer. Instructions: 1. Preheat oven to 425°F. 2. Spray a baking sheet with non-stick cooking spray. 3. Take avocado and cut in half and remove pit. Drizzle a little bit of lemon juice on top to keep it from turning brown. On the bottom of the skin side, slice a little off the skin so the avocado lays flat. Do this to all of the avocados. 4. After you’re done, whisk eggs in a small bowl. 5. Spoon some of the whisked egg into the well of the avocado (it doesn’t take very much so be careful not to overfill). 6. Garnish the tops with whatever your heart desires cumin, cheese, red pepper flakes, etc. 7. Place the eggocados onto the baking sheet. Bake for about 15 to 18 minutes or until the egg looks completely cooked through. Enjoy!

*Recipe adapted from The Four-Hour Chef Cookbook

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Green Chile Egg Puff SANDRA OLSON | ONE WORKPLACE A dear friend’s mom used to make the egg puff every Christmas prior to her passing. Her daughter made it for me at my baby shower and we started to make it each Christmas in memory of her mom. Instructions: 1. In a large bowl, beat eggs on medium-high speed for 3 minutes or until light and lemon-colored. 2. Combine the flour, baking powder and salt; gradually add to eggs and mix well. Stir in the cheeses and chiles. 3. Pour into a greased 13x9 inch baking dish. 4. Bake, uncovered, at 350°F for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

Ingredients: 10 Large Eggs 1/2

cup all-purpose flour

1 teaspoon baking powder 1/2

teaspoon salt

4 cups Monterey Jack cheese 1 cup 4% cottage cheese 1 4-ounce can green chiles, chopped

Photo credit: thedinnerbell.com

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mains Channa Masala Bill Granger’s Classic Pie Recipe Lemon Fusilli with Arugula and Snow Pea Pods Sweet Potato, Chard and Black Bean Enchiladas Belgian Stoverij (Beef Stew) Bolognese Sauce Mom’s Spaghetti Seafood Paella Bean Stuff Chicken Tikka Masala One Pan Pesto Chicken and Orzo Lithuanian (Cold Beet Soup) Shrimp Penne Alfredo Smoked Turkey Jalapeno Beans Easy Crispy “Rotisserie” Chicken + Potatoes Meat Lasagna Grandma Boggio’s Spaghetti Sauce Thanksgiving Stuffing Kimchi Fried Rice Karolina’s Deconstructed Golabki Pistachio Peso & Buratta Pasta Butternut Squash Galette Austrian Paprika Chicken with Spaetzel Asian Noodles Augustino’s Italian Sauce

16 18 21 22 24 26 28 30 32 35 37 38 40 43 44 47 48 50 52 55 56 58 60 63 64

Channa Masala NIPA BHATT | EXEMPLIS This is an classic Indian dish that is widely popular because of it’s richness in flavor as well as nutrients. Instructions: 1. Heat oil on sautee function of the instant pot until it starts slow dancing. 2. Add onions, garlic, ginger root, peppers, cilantro. 3. Cook until melted together. 4. Add all spices and tomatoes until everything melts together . 5. Add garbanzo beans and water and set the instant pot to manual “pressure cook high” for 35 minutes. 6. After the steam has escaped, check beans for tenderness. 7. Serve with steamed rice and naan.

Ingredients: Oil to coat bottom of pan 1 red onion, diced 6 cloves garlic, diced 1 inch grated ginger root 4 jalapenos, diced 3 tomatoes, diced 2 teaspoon salt 1/2

teaspoon turmeric

4 heaping teaspoons channa masala (spice mix you can buy at any Indian grocery store) 1 pound soaked garbanzo beans (soak overnight) 1 bunch chopped cilantro 1 cup water Photo credit: tasteatlas.com

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Bill Granger’s Classic Chicken and Leek Pot Pies KIRSTEN FORDYCE-WHEELER | DES Instructions: 1. Place flour, peppers and salt in a bowl and stir. Add chicken and toss well. Alternatively you can put everything in a plastic bag and shake well to mix for less mess. Shake off any excess flour. 2. Heat some olive oil and the butter in a pan over high heat. Add chicken and stir fry till lightly browned and sealed but not cooked all the way through. Remove chicken. 3. Place leeks and garlic in the pan and cook over medium heat for 5 minutes, or until soft and wilted. Add wine and boil for 1 minute. 4. Add stock and cream and simmer gently for a further 5 minutes. 5. Add chicken, peas and tarragon and cook for a minute longer. Remove from heat and let cool. Stir in parsley. 6. Pre-heat oven to 350°F. Cut pastry to lines bases, sides and tops of 4 pie tins. 7. Spoon fillings into pastry cases and brush edges with egg yolk. Place tops on pies and seal with a fork. 8. Brush tops with egg yolk and make 3 piercings with a knife or fork in the top of each pie. 9. Bake on the bottom oven shelf for 35 minutes or until golden brown.

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Photo credit: recipesarabia.com

Ingredients: 1/2

cup plain flour

1/2

teaspoon cayenne pepper

1/2

teaspoon white pepper

1 teaspoon salt 500g/1 pound chicken breast or thigh fillet, diced 1 ounce butter

1 cup chicken stock 1/2

cup cream

1 cup fresh peas, boiled for 5 minutes 1 tablespoon tarragon, chopped (dried is also fine) cup chopped parsley (again I leave this out because I’m not a fan) 1/4

2 leeks (white part only), sliced

Ready made puff pastry (enough for 4 pies)

2 cloves garlic, finely diced

1 egg yolk (for glazing)

1/3

cup white wine

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Ingredients: 1 tablespoon olive oil

1 pound fusilli pasta

1 tablespoon garlic, minced (2 cloves)

1/2

2 cups heavy cream

pound baby arugula

1 cup snow pea pods

3 lemons

1 cup Parmesan cheese, freshly grated

Kosher salt and freshly ground pepper

1 pint grape or cherry tomatoes, halved

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Photo credit: bristolfarms.com

Lemon Fusilli with Arugula and Snow Pea Pods BONNIE MATTERAND | DLR GROUP I discovered this tasty recipe in one of Ina Garten’s many cookbooks. It’s easy to prep and make on short notice, everyone, including me, loves it! Instructions: 1. Heat the olive oil in a medium saucepan over medium heat. 2. Add the garlic, Cook for 1 minute. 3. Then add the cream, the zest and juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. 4. Bring to a boil, then lower the heat and simmer for 15-20 minutes, until it starts to thicken. 5. Meanwhile, bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook al dente, according to the directions on the package, 12 minutes, stirring occasionally. 6. Drain the pasta and return it to the pot. Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce. 7. Pour the hot pasta into a large bowl and add the arugula, snow pea pods, 1/2 cup of the Parmesan and the cherry tomatoes. 8. Cut the last lemon in half lengthwise, then slice it 1/4 inch thick crosswise and add to the pasta. 9. Toss well, season to taste and serve hot, with more Parmesan on the side.

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Sweet Potato, Chard, and Black Bean Enchiladas MEG BRUCE | FRAMERY I usually roast my peeled, cubed sweet potato bits a day or two beforehand, often before or after I roast something else for that night’s dinner, then store the roasted sweet potato bits in the fridge till I need them. If you use corn tortillas that are 6 1/2 inches diameter, you’ll fit exactly 12 enchiladas in a 13x9 inch metal baking dish; Guerrero King Size Corn Tortillas are what I use. Instructions: Make the filling 1. Position a rack in the center of the oven and preheat to 400°F. Toss the cubed sweet potato with 1 tablespoon of oil and a few pinches of salt and spread it out on a baking sheet in a single layer. Roast the sweet potato until tender and golden in places, flipping the cubes halfway through, about 20 minutes. Remove from the oven and let cool slightly. 2. Meanwhile, heat 1 tablespoon oil in a wide skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until the onion is golden and tender, about 10 minutes. Season with a big pinch of salt. Scrape the onion into a large mixing bowl and wipe out the pan with a paper towel. 3. Add the chard leaves and a splash of water to the pan. Cover the pan and let the chard steam until wilted and bright green, 3-5 minutes, tossing the chard once or twice for even cooking. Drain the chard, rinse with cool water, then squeeze all the moisture out of it till it’s a small, dense ball o’ chard and then chop it. Add it to the bowl with the onion, then add the sweet potato. 4. Drain the beans well. Add them to the vegetables and toss everything together. Taste for seasoning, adding salt if needed, then toss in the goat cheese and all but 1/2 cup of the jack cheese. Add the cilantro and taste again for seasoning. Assemble the Enchiladas 1. Pour 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish (lasagna pan). Position a rack in the center of the oven and decrease the temperature to 350°F. 2. Coat a medium skillet with a thin layer of oil and place it over a medium flame. Add a tortilla and heat for 10 seconds on each side until heated through and pliable. Place the tortilla on a cutting board, and place 1/4 to 1/3 cup of filling on the lower third of the tortilla, squishing the filling into an oblong shape. Roll up the tortilla and place the roll seamside-down in the baking dish. 3. Repeat with the remaining tortillas and filling until all the filling is used up. Pour 1 cup of the sauce all over the enchiladas, and cover the pan tightly with foil.

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4. Bake the enchiladas until the sauce is bubbling and the enchiladas are heated through, 30 minutes. Remove from the oven, top with the remaining sauce, and sprinkle the remaining jack/cheddar cheese over the tops. Bake until the cheese is melted, 5-8 more minutes. 5. Serve the enchiladas garnished with cilantro leaves and goat cheese. They are best when freshly baked, but extras keep well in the fridge for a few days. Ingredients: 1 15-ounce can black beans, drained well 1 large sweet potato, peeled and cut into 1/4 inch dice (12 ounces)(2 cups) Olive oil 1 large yellow onion, peeled and diced (1 generous cup or more) Leaves from 1 bunch chard, washed and torn coarsely 2 cups loosely packed grated jack & cheddar cheese*, divided (~7 ounces) (*note: Brick usually only uses cheddar cheese, since we always have it in the house; go with what ya got)

1 cup crumbled fresh goat cheese, plus extra for garnish (4 ounces) 12 corn tortillas (6 1/2 inch diameter = perfect fit for 12 enchiladas in a metal 13x9 inch baking dish) 2 cups enchilada sauce (homemade or store bought; I use Las Palmas Green Chile Enchilada Sauce, which comes in Mild, Medium, or Hot) Handful of cilantro leaves, chopped, plus extra for garnish

This photo shows red enchilada sauce; I always use green enchilada sauce; also, I put a little more sauce on, covering the whole tortillas, or I’ve found that they can turn out too dry.

Photo credit: minimalistbaker.com MAINS

Belgian Stoverij (Beef Stew) ASHLEE ANVIK | EXTREMIS HI! We’re Extremis. We promote a Burgundian lifestyle enjoying a good life, great food, and relishing in the extra little things in life in the coziest way possible. Belgium is known for quality in design, in beer and in food, and this recipe is a beautiful representation of the culture. Labeled under a few different monikers on a menu like Stoverij, Stoofvlees, or Carbonnade, this dish is a dinner table staple in nearly every Belgian household. But the taste and quality of this meal are far from ordinary. Made with simplest ingredients: quality beef, Belgian beer and herbs, the rich taste can not be beat. Though the ingredients are basic, the art of this dish is in the patience of cooking the meat to perfection; at just the right temperature and for the right amount of time. Even the experts are still trying to master it. You will pour this stew on top of or serve right next to another Belgian classic: fries!! Most important ingredient in this recipe is enjoyment. Be sure to put some good music on, pour yourself a glass of red wine and have a little fun making this recipe and sharing it with friends & family. Photo credit: deliciousmagazine.nl

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Instructions: 1. Melt a knob of butter in a large saucepan. Fry the chopped onions without letting them brown. 2. Meanwhile, heat a frying pan. Sear the pieces of stew meat in some butter on medium to high heat. Season with plenty of salt and pepper during cooking. The idea is to get some crusts on the pan while you fry it this will add to the flavor of the stew. 3. Add the onion to the fried pieces of meat. (Do NOT wash your pan, you will want the residue from the cooked meat) 4. Pour the beer into the hot skillet. Stir to loosen all stickiness and bring the beer to a boil. Then add to the meat. 5. Make an herb bundle of thyme and bay leaf, add to the stew together with the cloves. 6. Spread your bread with a generous layer of spicy mustard (Dijon-style). Place on top of the meat with the mustard side down. 7. Let the stew meat simmer on a low heat for 1 1/2 - 3 hours. Keep the lid on the pan. Stir occasionally. 8. Finish the stew meat with a dash of vinegar, salt and pepper. 9. Peel the potatoes while the stew is simmering. Cut into fries (about half inch by half inch). Do not rinse the fries, the starch is necessary. 10. Dip the fries in boiling oil for the first time at 280°F without browning them, they should be fully “boiled.” 11. Let cool completely. 12. Just before dinner time, bake the fries a second time at 350°F until they are crispy and golden brown. Serve with the stew, mayonnaise and a fresh salad. tasty! Beef stew is even tastier if you prepare it a day in advance. Make sure that you only very gently heat the meat. Ingredients: Stew

Dash of vinegar

2 onions chopped

Dash of pepper and salt

2 pounds stew beef

Knob of butter to grease your pan

2 bottles of dark, heavy beer 2 bay leaves

Fresh Fries

2 sprigs thyme

2 pounds loose boiling potatoes

1 clove

Mayonnaise

2 slices wheat bread, enough pieces to cover the pot with

*You will need a fryer like every self respecting Belgian household has*

2 or more tablespoons sharp mustard (Dijon) MAINS

Bolognese Sauce SHERRI HERMOSILLO | ONE WORKPLACE Many years ago, I went to Italy, and it changed my life. And while my life was being changed, I sat in one Piazza after another and ate so much spaghetti with bolognese sauce and thought I was in heaven. When I came home, I was on a mission to find a mouthwatering recipe that could take me back to that moment in time. Instructions: 1. Heat large skillet over high heat or a stock pot (I use a stockpot because it gets bubbly and spatters). 2. Stir in beef, onion, garlic and carrots. Cook and stir until the beef is crumbly, evenly browned and no longer pink. 3. Drain and discard any excess grease. 4. Stir in oregano, garlic powder, by leaf, salt and pepper. 5. Add tomatoes and water and bring to a boil, then reduce to low and simmer for 11/2 hours (do not put a lid on). 6. Cook pasta according to package directions and drain. 7. Stir butter and Parmesan cheese into sauce over medium heat. 8. Pour sauce over pasta and enjoy. You can freeze extra sauce. Ingredients: 1 1/2 teaspoon salt

1 pound ground beef (85% lean)

1/4

1 cup onion, diced

teaspoon black pepper

1 tablespoon garlic, minced

42 ounces canned crushed tomatoes

1 carrot, shredded

2 cups water

1 tablespoon dried oregano

8-10 ounces dried or fresh pasta

1 teaspoon garlic powder

1 tablespoon butter 1/2

1 bay leaf

cup Parmesan cheese, grated

Photo credit: cookingclassy.com

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Mom’s Spaghetti DONNIE KARLIN | STEELCASE The name of this recipe isn’t just a nod to the Eminem song, this is actually my mom’s spaghetti. And like many of the great spaghetti recipes out there – this spaghetti brought people together. This spaghetti was famous throughout our community and it was made by a really special woman – my mom, Terry. She loved to entertain. Terry was the life of the party. She passed away in 2012 leaving behind so much of herself within her children, but this recipe is how we give our mom’s love to others and how we also bring people together. I hope my mom’s spaghetti will help bring you closer to those you love as well. Instructions: 1. Heat 1 tablespoon of olive oil in a large pot over medium. 2. Brown and crumble meat – the size of the crumble is entirely up to you! 3. Remove some of the fat juices with a spoon and discard. 4. Add onion, garlic, mushrooms, Italian seasoning, bay leaves, salt (not too much, maybe a teaspoon), and pepper; then saute until translucent and fragrant. 5. Add tomato paste and stir. 6. Add sauce, puree, and crushed tomatoes. 7. Stir in pinch of sugar, wine, and chopped basil. 8. Simmer on low for 6-8 hours, stirring once an hour. Keep covered for the first half of the time (3-4 hours), then uncovered (3-4 hours), until sauce is significantly thickened. 9. Taste in the last hour and add salt or pepper, if needed. The salt should come through as the sauce thickens, so I recommend being conservative. 10. Ladle sauce over pasta of your choice with lots of freshly grated Parmesan cheese, then finish with thinly cut basil. Notes: This recipe can also be cooked in a slow cooker. It’s also an easy recipe to double and it stores great in the freezer.

6-8

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Photo credit: aheadofthyme.com

Ingredients: 1 15-ounce can tomato puree

2 tablespoons Italian seasoning

2 15-ounce cans of tomato sauce

1/2

1 6-ounce can tomato paste 1 30-ounce can crushed tomatoes 1 red onion, diced 1 pound ground beef 1 pound hot (or mild) Italian sausage, casings removed 8 ounces baby portabello mushrooms, sliced

cup fresh basil, ( 1/4 cup finely chopped for sauce, 1/4 cup sliced for serving) 2 bay leaves 1/4

cup red wine

Pasta of your choice Parmesan cheese for serving Salt and pepper, to taste Pinch of sugar

5 cloves of garlic, minced MAINS

Seafood Paella HERNAN SAURIT | ANDREU WORLD This is a mixture of a traditional recipe from my family and from the lineage and variants of paellas in Valencia, Spain. Paella is a quintessential dish in Spain, and particularly in the Valencia region, where it has a special place in customs and traditions going back hundreds of years. I grew up watching my mother cook paella on occasional weekends and it always brings me happy and comfort memories any time I cook it and enjoy it with family and friends. Instructions: Prepare the fish stock 1. In a large pan, add 7 cups of water and the shells of all the shrimp, plus a few squid tentacles and a small whole fish. You can include a bay leaf, a clove of garlic, and a small piece of celery. Bring to boil and cook until the water will reduce to about 5 cups. Approximately 30 minutes. Make the Sofrito 1. In the paella pan, add 1/2 a cup of olive oil and the garlic and the pepper previously chopped finely. Saute until slightly cooked – browned. Add the tomato previously grated and continue to saute and mix. 2. Integrate and make the paella broth. 3. Add the rest of the olive oil along with the paprika, salt, pepper and saffron to the sofrito. Add the fish stock and bring to boil. Stir and cook for 5 minutes so all the elements integrate, and the saffron gets to infuse the stock. 4. Add the rest of ingredients 5. Incorporate the squid and the rice, and stir gently so it gets distributed evenly all throughout the pan. Once the rice has reached all corners and is equal everywhere leave it as is and do not stir anymore. 6. Carefully add the shrimp and the mussels decoratively on top of the rice and throughout the pan. 7. Cook at medium for 10 minutes and then bring to low for another 7 to 8 minutes. Cover the entire Paella Pan with aluminum foil for at least 5 to 7 minutes during the whole cooking time in order to allow steam to fully cook the mussels and the shrimp. 8. Turn the stove off, leave the paella rest for 2 minutes and then sprinkle the chopped parsley throughout along with a dash of lemon juice.

45-60

30-45

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Ingredients: 2 cups of rice, bomba or calasparra rice 2 red peppers, chopped finely 2 tomatoes, grated 6 cloves of garlic, finely chopped 1 pound squid tentacles 1 pound large shrimp 1 pound mussels 1 pound scallops 1 pound fish, branzino and sea bass 5 cups of fish stock (freshly made with shrimp shells, squid, and a small whole fish) 1 teaspoon spanish saffron ( 1/4 gram) 3/4

cup olive oil

3 teaspoons salt 3 teaspoons paprika 1/2

teaspoon pepper

Dash of lemon juice 1/4

cup parsley, chopped

Photo credit: Douglas Lopez/Unsplash MAINS

Bean Stuff LISA ASHMAN | GUS DESIGN GROUP Growing up in Canada, this was my favorite dish. It is a great alternative to Chili. It sticks to your ribs and warms you up on a cold winters day. Instructions: 1. Fry bacon until crisp. Crumble. 2. Brown beef and onion. 3. Combine with remaining ingredients in a large casserole. Bake at 300°F oven for 2 hours. 4. Serve with caesar salad and baguette sticks.

Ingredients: 6 slices bacon 1 pound lean ground beef 1 onion, chopped 1 green pepper, chopped 1 garlic clove, minced 2 tablespoons molasses 2 tablespoons brown sugar 2 teaspoons dry mustard 1/3

cup vinegar

1 19-ounce can tomatoes 1 14-ounce can kidney beans 1 14-ounce can lima beans, drained 1 14-ounce can pork & beans 1 teaspoon Worcestershire sauce Salt, pepper, and Tabasco sauce, to taste Photo credit: tasteofhome.com

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Photo credit: bonappetit.com

Ingredients: 3 tablespoons to 1/2 cup butter (adjust per preference)

6 cloves garlic, minced

3 tablespoons neutral oil

3 cups heavy cream or coconut cream (if dairy sensitive) *don’t swap for milk, it will curdle

1 large onion, chopped 1/4

- 1/2 cup jalapeños, chopped

1-2 red bell pepper (optional) cup English peas, fresh and shelled (optional) 3/4

1 bunch cilantro, chopped

1-2 tablespoons cayenne (skip if spice-sensitive) 2 tablespoons tandoori powder

1 1/2 pounds chicken tender or breast, cubed

4 tablespoons Methi (dried fenugreek), divided

1 15-ounce can tomato sauce

Salt

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Chicken Tikka Masala MANALI KHATRI | TWO I grew up eating Indian food daily and loved it, but there was something special about eating it at a restaurant. Among the countless Indian dishes, my ultimate favorite is chicken tikka masala (not surprising). Whenever I asked my family to make it, it never quite matched the restaurant’s taste, so as I grew older, I experimented repeatedly until I perfected the yummiest restaurant-style recipe. I’d describe it as a cross between butter chicken and chicken tikka masala. I hope you enjoy it as much as I do! Instructions: 1. Preheat oven to 475°F. 2. In a large pot, melt butter with drizzle of oil. Add onions and caramelize for 30-45 minutes. Set onions aside. (To save time, cook onions in a separate pot while you cook the sauce – see next step). 3. Add more oil and butter to the pot, saute chilies, garlic, and bell pepper for 3-5 minutes. Add tomato sauce, cream, 1 teaspoon salt and bring to boil. Reduce to simmer for 30 minutes. 4. While sauce cooks, drizzle chicken with oil, add 1 teaspoon salt, cayenne pepper, tandoori powder, 1 tablespoon methi, toss. Spread onto a greased baking sheet. Bake until almost done (8 minutes for tenders, 10 minutes for breast). Set aside. 5. Add chicken (with all the juices), methi, caramelized onions and (optional) peas to sauce, simmer for 5 more minutes or until the chicken is cooked through. Season with salt if needed. Sprinkle with cilantro and serve. You can drizzle a little heavy cream on top and/or add a pad of butter to get that restaurant look. Serve with naan and basmati rice.

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One Pan Pesto Chicken and Orzo LIZ FERRARI | ONE WORKPLACE This is my favorite “I didn’t know I was expected to cook dinner tonight” recipe. One bag at the grocery, one pan and hopefully more than one happy dinner guest. Instructions: 1. Preheat oven to 400°F 2. Start by patting down your chicken thighs and seasoning them with salt and pepper. If you have the time let your thighs hang out in the fridge for about an hour. 3. Grab an ovenproof pan or skillet. Melt 2 tablespoons of butter over mediumhigh heat. Add your thighs to the pan skin side down. Once the skin is golden brown, flip the thighs, top them with lemon slices, and put the entire ovenproof pan into the oven. Cook the thighs for about 12-15 minutes or until they have an internal temp of 165°F. 4. When the chicken is done cooking, remove the thighs but DON’T CLEAN THE PAN! Instead, return the pan to your stove, add 2 tablespoons of butter and shallots and saute over medium-high heat, then add your pesto, lemon juice from 1/2 lemon, salt, and chicken broth. 5. Bring the broth to a boil and cook the orzo until it is al dente. 6. Once the orzo is cooked, return the chicken thighs and serve. DINNER IS DONE! Ingredients: 7 bone-in chicken thighs 1/2

teaspoon salt

1/4

teaspoon pepper

1 1/2 lemons (Slice 1 lemon and use to top the chicken before going into the oven. Use the additional 1/2 lemon to squeeze into the orzo)

4 tablespoons butter, divided (2 to cook the chicken and 2 to add when cooking the orzo)

teaspoon salt, to be added when cooking the orzo 1/2

1 1/2 cups dry orzo

2 shallots, sliced

2 1/2 cups chicken stock

3 tablespoons pesto Photo credit: wanderingchickpea.com

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Lithuanian Šaltibarščiai (Cold Beet Soup) LAURA PROSTER | ONE WORKPLACE This recipe is very special to me – it is essentially summer in a soup. I’ll never forget my mom, grandmother, and aunt dishing it out on the hottest Lithuanian summers growing up. When we immigrated to the States, my mom continued the tradition, and it was our taste of home away from home. I still make it every summer (multiple times!) and have put my own take on it based on the flavor profiles I enjoy. That’s the fun part about this recipe, it was never written down for me, rather, my mom gave me a rough explanation of how to make it via telephone one hot summer day when I was off at college, the first summer I didn’t make it home after graduating high school. It was a wonderful nostalgia, connecting me back to home - and continues to do so to this day. This is meant to be a cold soup, and gets better as everything marinates, typically best eaten the next day. Instructions: 1. Boil beets until tender and save the water they are boiled in, once cooked through, rinse under cold water and peel off the skin. 2. Boil potatoes until tender. 3. Hard boil eggs. 4. Finely chop beets, cucumber, green onion and dill. 5. Place in a large bowl and pour in the Kefir and juice of the whole lemon, add in 2 cups of the saved beet water. 6. Salt and pepper to taste. 7. Peel and quarter the hard-boiled eggs, these will be garnish for top of the soup. 8. Cut up the potatoes - you can also fry them in butter quickly, these are to have on the side with the soup. Top with salt and pepper and more dill.

Ingredients:

3 large beets

32 ounces plain Kefir

4 eggs

1 handful dill

1 lemon

4 potatoes

1 handful green onion

1 cucumber

Salt and pepper

30-45

Prep Time (minutes)

Cook Time (minutes)

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Shrimp Penne Alfredo TERRACE RIOS | SPLICE Before the pandemic, I was not much of a cook. But after days of eating meals from food delivery apps, I knew the costs were adding up and I should use this time at home learning to cook. I collected simple recipes, till I felt confident enough to experiment. Within a year, cooking became one of my favorite past times. Now I’m a confident cook who loves to share meals with friends and family. This recipe is one of my favorites. Instructions: Shrimp 1. In a medium skillet heat olive oil over medium high heat. 2. Add shrimp, salt and pepper. 3. Cook until pink for about 3 minutes, stirring occasionally. Set aside. 4. Add garlic to the skillet, and cook and stir for about 1 minute. Add butter, Italian seasoning and lemon juice. 5. Stir in shrimp and cook for another minute. 6. Set aside. Alfredo sauce & pasta 1. Cook pasta per package directions, drain and set aside. 2. In a large skillet over medium heat add butter and let it melt. Add minced garlic and garlic powder. Whisk together to combine. 3. Sprinkle the flour over the butter and garlic mixture. Whisk together and then slowly add the heavy cream and milk while whisking. 4. Let sauce begin to boil and then reduce heat to low and allow it to simmer for 2 to 3 minutes. 5. Add Parmesan cheese and whisk together. Stir in Hidden Valley ranch seasoning. 6. Add the cooked and drained fettuccine. 7. Top pasta with shrimp and parsley for garnish.

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Photo credit: number-2-pencil.com

Ingredients: Sauteed shrimp

Alfredo sauce & pasta

2 tablespoons olive oil

16 ounces penne pasta

1 pound shrimp, raw and peeled

6 tablespoons salted butter

Salt and pepper, to taste

1 tablespoon garlic, minced

2 tablespoon all-purpose flour

4 tablespoons butter

1 1/4 cups heavy whipping cream

1 teaspoon Italian seasoning

1 1/2 cups whole milk

Lemon juice, to taste

1 cup Parmesan cheese, shredded

Parsley, for garnish

1 teaspoon garlic powder 1/2

teaspoon salt

packet Hidden Valley ranch seasoning 1/2

MAINS

Photo credit: tasteofthesouthmagazine.com

MAINS

Smoked Turkey Jalapeño Beans BIANCA ARCILO | VANTIS CONSTRUCTION In my family, a pot of beans signifies comfort care for your family, and, ultimately your domestic abilities. As old school as this might seem my Grandmother would often say the most comforting thing you can give your family on a cold winter’s day is a hot pot of beans. When she was alive, I often enjoyed visiting her on my lunch break as I worked just a few short miles from her home. She would call me on the way to dropping my daughters off at daycare in the morning and say there will be a pot of beans on the stove for me for lunch. I knew that meant she intended on seeing me for lunch and I didn’t really have a choice. I always respond with I’ll see you at 12:15, do we need tortillas? My grandmothers’ beans were a full-on delicious meal that always bring us the nostalgic feeling of our grandmothers love. Instructions: 1. Soak beans overnight – 4-5 cups of water per 1 cup of beans. 2. Wash beans. 3. Add water – 3 cups of water per 1 cup of beans. 4. Add other ingredients. 5. Cook on high for 1 hour. 6. Cook on low for 2 hours. 7. Meat will fall off turkey bone. 8. Remove turkey leg bone. 9. Remove bay leaves. 10. Add salt to taste if needed. 11. Prepare. 12. Serve with tortillas of choice. Ingredients: 2 pounds beans

2 tablespoons oregano

1 smoked turkey leg

1/4

cup chicken bouillon

1 32-ounce can jalapenos

1/2

onion, sliced

2 bay leaves

6 garlic cloves

3 tablespoons cumin

Salt, as needed

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Easy Crispy “Rotisserie” Chicken and Potatoes AIMEE ETTERS | DESIGN PUBLIC GROUP This was a recipe that a French friend of mine use to make all the time and I would always get so excited, and she would be perplexed as to what the big deal was. It’s so easy to make that I finally learned and now it takes me back to the streets of Paris where the rotisserie chickens cook on the streets over cut potatoes and delicious smell drifts down the streets. In true DPG fashion I included a great brand of salt but you can use pretty much anything including just plain old salt and pepper! Enjoy! Instructions: 1. Preheat oven to 375°F. 2. In a cast iron pan or baking dish add chopped potatoes tablespoon of olive oil and 1/2 tablespoon Jennifer Fisher salt and mix together, then smooth across pan. 3. Rub each chicken thigh with salt and olive oil, and lay on top of the potatoes. 4. Put the pan in the middle rack of oven for 11/2 hours. 5. Plate the potatoes and the chicken thighs, and drizzle all the delicious pan juices over top. 6. Delicious served with a side salad or steamed veggies.

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Photo credit: recipesarabia.com

Ingredients: 4-6 bone-in, skin-on chicken thighs 1/2

teaspoon olive oil, per thigh

teaspoon Jennifer Fisher Universal Salt, per thigh 1/4

6 Yukon Gold potatoes, cut into small chunks 1/2

tablespoon Jennifer Fisher salt

1 tablespoon olive oil

MAINS

Photo credit: lowcarbyum.com

Ingredients: Meat Sauce

Cheese Filling

10 ounces cooked 93% ground beef (1 pound of beef raw)

4 ounces or 1/2 cup part-skim ricotta cheese

1 cup canned Italian diced tomatoes

6 ounces or 1 1/2 cups reduced-fat mozzarella cheese, divided

1/4

teaspoon garlic powder

1/8

teaspoon salt (optional)

1/8

teaspoon pepper

3 tablespoons reduced-fat Parmesan cheese 2 tablespoons egg beaters 1/4

teaspoon garlic powder

1 teaspoon Italian seasoning 1/8

MAINS

teaspoon pepper

Meat Lasagna AMANDA DAYBELL | SPLICE A healthy low carb lasagna meal. Instructions: 1. Preheat oven to 350°F. Make meat sauce 1. Brown ground beef, drain off fat. 2. Add tomatoes, garlic powder, salt and pepper to already cooked and weighed ground beef. Simmer for 2 minutes, stirring constantly. Remove from heat. Make Cheese Filling 1. Measure out 3/4 cup of mozzarella for cheese filling. 2. In separate bowl, mix the ingredients for the cheese filling: using only 3/4 cup of mozzarella, skim ricotta cheese, reduced-fat Parmesan cheese, egg beaters, garlic powder, Italian seasoning, 1/8 teaspoon pepper. Assemble 1. Fill the bottom of a baking dish with the meat filling and top with the cheese filling. Cover the top with the remaining 3/4 cup mozzarella cheese. 2. Bake for 40 minutes until the top because bubbly. 3. Let cool 10 minutes before slicing (the lasagna will hold together better).

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Grandma Boggio’s Spaghetti Sauce WENDY DIPESO | SPLICE It could be 9 am in the morning or 2 in the afternoon. Regardless the time of day we visited my husband’s Grandmother, Grandma Boggio she would start cooking. We were expected to eat. We felt loved. Everything was delicious. On one of our visits, I asked if she would share her Spaghetti sauce recipe. Grandma Boggio cheerfully described her technique and ingredients, and I wrote them down on the spot. Instructions: 1. Cook ground beef slowly with a little water on the stove top. 2. Add the onion, garlic, bay leaf, sweet basil, bell pepper, parsley and celery. 3. Cut the sausage in 1 inch pieces and put them in a pie tin with a little water so they won’t burn. Brown them in the oven to release most of the fat. 4. After the ground beef has partially cooked (still a little pink) add the tomato paste and water. 5. Add the sausage after it has browned (leaving the fat behind). 6. Cook the sauce for 11/2 hours on low heat. 7. Serve over spaghetti.

Ingredients: 1 pound lean ground beef 1 pound Italian sweet sausage 3 or 4 small cloves garlic 1 bay leaf 1/4

teaspoon fresh sweet basil, chopped

1/2

large bell pepper, cut in 1/4-inch pieces

1/2

cup fresh parsley, finely chopped

2 cups celery including leaves, chopped 1 12-ounce can tomato paste 1 1/2 cup water

1.5

Prep Time (hours)

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Photo credit: ustapinch.com MAINS

Thanksgiving Stuffing MEGAN OLSEN | BLU DOT Thanksgiving is one of my favorite holidays with lots of family and food! A friend shared this stuffing recipe with me years ago and I’ve been using it ever since. I love all of the flavors in it. I like to stuff some in the turkey as well as cook the remaining in the oven. Note that for best flavor the stuffing needs to sit in the refrigerator for 24 hours. You can also play around with different types of bread or sausage. Enjoy! *Prep time: Start preparing 3-4 days ahead of Thanksgiving. You will want the stuffing to be refrigerated at least 24 hours before cooking to bring out the flavors. Instructions: 1. Cut bread into cubes and let dry out for 2 days. 2. In a large skillet brown sausage breaking up with fork – when done remove and put in a bowl. 3. Melt butter and add chopped onions, celery, fennel, apples, parsley, salt, and pepper. 4. Sauté for approximately 10 minutes. 5. Turn heat off and add sausage, bread cubes, mix in chicken stock, and 4 eggs whisked together, cranberries and herbs. 6. Mix well and put in fridge for 24 hours. 7. Add stuffing to a baking dish and cook covered with foil for 30 minutes, uncover and cook additional 15 minutes then broil to get the top extra crispy.

3-4*

30-45

Prep Time (days)

Cook Time (minutes)

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Ingredients: 12-13 cups bread cubes, dried out for 2 days – about 2 1/2 loaves (combination of challah, la Brea Stuffing loaf, and sourdough) 1 stick unsalted butter 3 yellow onions, chopped 1 large stalk fennel, chopped 6 stalks celery, chopped 2 granny smith apples 2 pounds sausage (1 1/2 lb spicy and 1/2 pound regular – I use Jimmy Dean because it doesn’t have casing) 2 cups chicken stock 4 eggs, whisked 6 tablespoons sage 6 tablespoons parsley, chopped 1 tablespoon thyme 1 tablespoon tarragon 1 cup dried cranberries Salt and pepper, to taste

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Kimchi Fried Rice TERESA NGUYEN | ONE WORKPLACE My husband figured out very early on into our relationship that the key to my heart is food. Throughout our relationship he’s cooked me a variety of meals, often leaning into his Korean heritage. Though we enjoy going out to try different cuisines, we also cook at home quite a bit. One recipe we tend to revisit a lot is Kimchi Fried Rice. The recipe is quick, easy, and super versatile. It’s a great way to get rid of leftover ingredients in the fridge/pantry. You can substitute this recipe with any kind of protein you want, add any vegetables you want, and adjust the seasoning. It’s a recipe that you can slowly transform into something that best suites your taste! Instructions: 1. Dice the spam into small cubes. 2. Cut the green onion, separating the white ends from the green ends. Set the green pieces aside for garnish. 3. Cut the kimchi into bite-sized pieces using tongs and scissors. 4. In a bowl, mix the Korean chili pepper flakes, soy sauce, oyster sauce, sugar, and MSG (if using). Combine with the cut kimchi. 5. In a wok or pan, add the cooking oil, white parts of the green onions, and garlic. Cook until fragrant. 6. Add in the spam (or your meat of choice). Cook until you see start seeing it looking seared. 7. Add the kimchi mixture and stir to combine (1-2 minutes). 8. Add the rice, breaking up any big clumps if you have any (1-2 minutes). 9. Push all the ingredients to the side of the pan, add a little bit more oil, and scramble an egg. Once the egg looks mostly cooked, combine it with the rest of the fried rice. 10. When everything looks well coated, top with sesame oil and stir to combine. For extra crispy fried rice, flatten the rice around the pan and let cook a little longer. 11. Transfer to a serving bowl, garnish with a fried egg, Korean seasoned seaweed, green onions, and sesame seeds. Pro-tip: top with shredded mozzarella cheese and torch it to give it extra pizzaz!

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Photo credit: simplyscratch.com

Ingredients: 1-2 green onions

1 tablespoon soy sauce

3-5 cloves garlic

1 tablespoon oyster sauce

6 ounces (200g) kimchi (the more fermented the better)

2 teaspoons sugar 1/2

teaspoon MSG (optional)

1 tablespoon neutral oil 2 cups of cooked, day-old rice

Optional toppings

1-2 teaspoons sesame oil

1 fried egg

can spam (you can use whatever meat you want, or none at all)

Korean seasoned seaweed

1/2

Toasted sesame seeds

1 egg 1 tablespoon Korean chili pepper flakes (gochugaru)

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Karolina’s Deconstructed Golabki KAROLINA GLINKA | HABITEC ARCHITECTURE Instructions: 1. In a rice cooker, steam some rice. 2. In a pot, heat up oil and brown the ground meat with salt, pepper, Vegeta. 3. When the meat is nice and brown, add a little water and scrape all the bits. 4. Add the shredded cabbage and mix, cook for a few minutes to soften the cabbage. 5. Add tomato sauce and bay leaf and let it simmer for a while, stirring occasionally. 6. When it’s done, turn it off and throw chopped up fresh dill, stir it in. Serve by itself (low carb) or over desired amount of rice. SMACZNEGO!

Ingredients: 2 pounds Ground meat (beef, pork, turkey, or chicken, or a mixture of beef and pork (more traditional) 2 cups uncooked rice Oil, to coat bottom of pan 18 ounces shredded cabbage (2 bags) 2-3 cans tomato sauce 2 bay leaves 2 tablespoons Vegeta (optional) Salt and pepper, to taste Fresh dill

Photo credit: allrecipes.com

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Pistachio Pesto and Burrata Pasta STACEY AMES | OPENSQUARE My daughter’s pasta is like a garden party on a plate – bursting with flavors straight from her backyard! Her homegrown herbs and veggies topped with creamy burrata make this pasta so darn delicious. If you don’t have a garden, head to the local farmer’s for the fresh ingredients! Instructions: 1. Prepare pasta as desired. 2. Heat oil and garlic in medium frying pan over medium high heat until garlic becomes aromatic. 3. Add in halved tomatoes and simmer until tomatoes become soft and slightly caramelized. 4. Stir in pesto until combined. (Blend all pesto ingredient in a food processor). 5. Add in 2 tablespoons of fresh basil and let it wilt. 6. Stir in cooked pasta with a small amount of pasta water until pasta is fully coated. 7. Plate pasta, top with remaining basil, burrata, and flaky salt.

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Photo credit: delscookingtwist.com

Ingredients: Pesto

Pasta

2 cups fresh basil 1/4

cup pistachios

4 ounces pasta (works great with tagliatelle, fettuccine or spaghetti)

1/2

cup Parmesan cheese

1 1/2 cups cherry tomatoes, halved

5 cloves garlic

1 tablespoon garlic, finely minced

Juice of 1 lemon

3 tablespoons pesto

1/2

cup olive oil

Salt to taste

1/4

cup olive oil

3 tablespoons fresh basil 1 large ball burrata, halved Flaky salt

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Butternut Squash Galette TERESA GHOSH | ONE WORKPLACE Spending a few days nestled in the mountains of northern Napa Valley made lasting memories of friendships, great food, and wine. During a private cooking class at Cakebread Cellars’ Dancing Bear Ranch, we learned to make this delectable Butternut Squash Galette among other dishes. Teaming up with friends to cook at a chef’s kitchen and enjoying our cooking over lively conversation surely make a trip to the wine country extra special. Instructions: Prepare the dough 1. Place flour and salt in a bowl. 2. Mix the butter into the flour until the consistency resembles small pebbles. 3. Add the ice water and stir to combine into a shaggy ball. 4. Pat the dough into a flat disk. 5. Wrap in plastic wrap and refrigerate for one hour. Prepare the squash 1. Cut the rind off from the butternut squash and slice into thin slices. 2. Heat a large non-stick skillet over high heat. 3. Add the olive oil, squash and season with salt and pepper. 4. Cook, tossing often until squash is tender and starting to brown. 5. Remove from the heat and allow to cool. Prepare the onions 1. Heat a wide bottom pan over medium heat. 2. Add the onions, olive oil, thyme, and salt. Cover and cook till onions are wilted and stewing in their own juices. 3. Remove lid and continue cooking over medium heat until all the liquid has cooked down, and the onions are soft and light brown in color. 4. Remove the thyme sprigs and allow to cool down. Assemble the galette 1. On a well-floured surface, roll out the dough into a round disc, about 1/8 thick. 2. Place the dough on a parchment lined sheet pan and chill it for 20 minutes. 3. Remove the dough from the refrigerator and spread a layer of the onions in the center, leaving a 2-inch border. 4. Cover the onions with the butternut squash and top with the grated cheese. 5. Fold the edges of the dough over to partially cover the filling. 6. Place the galette in the middle of the preheated oven and bake for 30-35 minutes, until pastry is a golden brown. 7. Remove from the oven and transfer to a cooling rack to cool. 8. Cut the galette into wedges, serve, and enjoy!

MAINS

30-35

Prep Time (minutes)

Cook Time (minutes)

Servings

Ingredients: 1 cup all-purpose flour 3 ounces cold unsalted butter, diced 1 teaspoon salt 1/4

cup ice water

2 thyme sprigs 4 tablespoons olive oil 1 pound butternut squash 1/2

cup gruyere cheese, grated

Salt and pepper, to taste

3 yellow onions, sliced thin

MAINS

Austrian Paprika Chicken with Spaetzel KRISS KOKOEFER | KAY CHESTERFIELD, INC. Made by my grandparents and handed down to my parents. My grandfather was born in Austria and this recipe migrated with him. It includes sour cream and fried noodles, what more could you ask for. Instructions: Chicken 1. Saute the onions in butter. 2. Add the chicken. 3. Cover and cook 30 minutes, until chicken is done. 4. Add the paprika, salt, and pepper. 5. Stir then simmer, 10 minutes. 6. Turn off the heat and add the sour cream. Spaetzle 1. Mix all ingredients until you have a nice dough. 2. Boil salted water. 3. Drop pinches of dough into the water. 4. Simmer 20 minutes then drain. 5. Fry the dough in butter until crispy. Plate 1. Pour the chicken and sauce over the spaetzle.

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Ingredients: Chicken

Spaetzle

4 boneless chicken breasts and 4 boneless chicken thighs

2 cups flour

2 tablespoons butter 2 onions, finely chopped

2 eggs beaten 1/2

teaspoon salt

3 tablespoons paprika

2 tablespoons water, (may need more)

3 cups sour cream

Butter, as needed

Salt and ground pepper, to taste

MAINS

Asian Noodles ANGELA THOMAS | ONE WORKPLACE For years, my mom has been delighting friends and family with these irresistible noodles, making them my absolute favorite for dinner parties. Their popularity knows no bounds, with people consistently requesting the recipe. This culinary gem traces its origins back to the renowned Lark Creek Café in Walnut Creek. When the café sadly closed its doors, the generous chef shared this coveted recipe with a select few, including my mom. It quickly became my signature dish to share with loved ones, and I hope your family enjoys them just as much! Instructions: 1. Blend sesame oil, soy sauce, balsamic vinegar, sugar, hot chili oil, and garlic for 2 minutes in blender or food processor. 2. Cook the fresh lo mein noodles for 3 minutes in boiling water. Drain and place in large mixing bowl. 3. Add blended ingredients to mixing bowl and mix with noodles until liquid is absorbed. I use tongs and mix the ingredients every 10 minutes or so for about 45 minutes. 4. Transfer to serving bowl once fully mixed. 5. Sprinkle with black sesame seeds and chopped scallions. They’re delicious warm or cold so no wrong answer on how to serve them! Enjoy! Ingredients: 1/3

cup sesame oil

1 teaspoon minced garlic

1/3

cup soy sauce

1 lb. fresh chinese-style lo mein noodles

2 tablespoons balsamic vinegar 3 tablespoons sugar

Toppings: Black Sesame seeds and chopped scallions

1 tablespoon hot chili oil (or 1 teaspoon if spice sensitive)

* If making for a party, double the recipe

MAINS

Augustino’s Italian Sauce KELLY STEITZ | ONE WORKPLACE My grandfather, Gus Barbieri worked as the beloved janitor at Notre Dame High School, supporting a family of 5. When he immigrated from Italy, he brought with him a family recipe for his Pasta Sauce. To make the meal affordable, he often loaded it with potatoes so it would last for several days. Today, this is a family favorite whenever Gus' grandchildren and great grandchildren gather. Instructions: In a large pan, heat up olive oil. 1. Add stew meat to the pan and brown. 2. Once meat is browned, add parsley, onions and rosemary. 3. Once the onions are browned, add garlic and Italian seasoning. Simmer until blended with the meat. 4. Stir in tomato paste. 5. Add water to fill the pan, just below the top so it won’t simmer. 6. Once it has cooked down to the half way point in the pan, add mushrooms and fill back to the top with water again. 7. Simmer for 7-8 hours. Stir occasionally, adding water throughout the day to achieve desired consistency. 8. Serve with cooked pasta of your choice. Freeze extra sauce for another meal.

MAINS

8-10

Prep Time (minutes)

Cook Time (hours)

Servings

Ingredients: 2 pounds stew meat

1 bunch fresh rosemary, chopped

2 cans tomato paste (6 oz cans)

1 large basket mushrooms, halved

2 bundles parsley, chopped 1 medium yellow onion, chopped

Italian seasoning to taste (2/3 small bottle recommended)

1 bulb garlic, minced (9-10 cloves)

Olive oil

MAINS

sides Best Hummus Pao de Queijo Cheddar Scallion Scones Savory Kimchi Korean Pancakes Carrot Tart Summer Pasta Salad Crabby Dip Tomato, Peach, Cherry and Burrata Salad Milk Bread & Chardonnay Cranberry Dumplings Nana’s Meatballs Easy Pretty One Sheet Baked Feta Lemon Veggies Marinated Mushroom Toast Butter Date

68 70 73 74 77 78 80 82 84 86 89 90 92 94

Best Hummus LAUREN BECKMAN | STEELCASE My husband’s family is from Lebanon and hummus is a staple in our family. Fresh mediterranean food can seem intimidating to make on your own but once you make this at home you wont buy it in a store again! Instructions: 1. Strain extra water from can of chickpeas. 2. Combine all ingredients into food processor or blender and process for 1 minute and 30 seconds. 3. Stir mixture down from sides within the food processor and process for another 30 seconds. 4. Taste and add additional salt, lemon or olive oil as needed. 5. Chill in the refrigerator for 30 minutes and enjoy.

Ingredients: 1 small garlic clove, minced

1 15-ounce can chickpeas 1/2

large lemon or to taste

3 tablespoons extra-virgin olive oil

1/4

cup tahini

1/2

teaspoon of salt or to taste

Photo credit: Nic Barbaros/Unsplash

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Pao de Queijo JONATHAN DURLING | SOSSEGO | MODERN BRAZILIAN DESIGN This is my all time favorite snack or side, especially when served warm. It is straight up Brazilian comfort food and ubiquitous with our country. This recipe is by Olivia Mesquita and is an adaptation that can be made with ingredients all found in the USA. Instructions: 1. Preheat oven to 400°F degrees with a rack in the middle. 2. Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high heat. 3. Add the tapioca flour to the bowl of a stand mixer and, once the milk mixture boils, pour it over the flour. Turn the mixer on and mix it well. The texture will be fondant-like, really white and sticky. 4. With the mixer still on, add the eggs, one at a time. You will think they won’t mix, since the tapioca flour mixture is so sticky, but hang in there cause they will. 5. Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated. 6. The dough is supposed to be soft and sticky. However, if you’re worried it’s too liquidy, add some more tapioca flour. Just don’t over do it or your cheese bread will be tough and not too gooey. 7. To shape the balls, wet your hands with cold water and, using a spoon, scoop some of the dough to shape balls that are a little smaller than golf-sized. 8. Place the balls on a baking sheet covered with parchment paper and bring it to the preheated oven. 9. Bake for 15-20 minutes or until they are golden and puffed. 10. Serve them warm! :)

Prep Time (minutes)

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SIDES

Ingredients: 4 cups tapioca flour

1 1/2 cups Parmesan cheese, grated

1 1/4 cups milk

1 cup mozzarella cheese, shredded

1/2

cup water

6 tablespoons oil

2 large eggs 2 teaspoons salt

SIDES

Photo credit: lovinitketo.com

Ingredients:

6 scallions, chopped

1 cup Irish cheddar, grated

1 teaspoon salt, divided

2 large eggs

2 cups flour

1/3

1 tablespoon baking powder

1 tablespoon Dijon mustard

6 tablespoons Irish butter, cold, cut into pieces

1 egg white for wash, optional

SIDES

cup whole milk

Cheddar Scallion Scones TIM HAGGERTY | BLITZ Instructions: 1. Preheat the oven to 375°F. Line a baking sheet with parchment. 2. Place scallions in a shallow bowl and sprinkle with 1/2 teaspoon salt. Toss lightly to mix and set aside for 15 minutes. 3. In the meantime, whisk together the flour, baking powder, and remaining 1/2 teaspoon salt. Work in the butter with a pastry knife or the back of a fork until the mixture resembles uneven crumbles. 4. Drain the scallions and pat dry with a paper towel. Toss the scallions and cheese into the flour mixture. 5. In a separate bowl, mix together the eggs, milk, and mustard until blended. Add the dry ingredients, stirring just until everything is evenly moistened. The dough will be very sticky. 6. Liberally flour the counter and your hands. Gather the dough into a ball and pat into a rough rectangle. 7. Fold and gently pat into a rectangle three times, until the final rectangle is about 10 inches x 2 inches. Cut the rectangle into five squares, then cut each square in half on the diagonal, to make a total of 10 scones. 8. Place scones on the prepared baking sheet, leaving 1 inch between them. 9. If washing the scones for a shine, mix 1 egg white with 1 teaspoon water. Brush the tops of the scones. 10. Bake the scones for 20 to 25 minutes, until they are nicely browned. 11. Remove them from the oven and serve warm or at room temperature. Store in an air-tight container at room temperature for several days, or freeze for up to 2 months.

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Savory Kimchi Korean Pancakes SUSAN ORLANDI | DLR GROUP Instructions: 1. Prep: rinse and soak split mung beans up to 4 to 6 hours while adding water as required to keep beans covered in water. 2. When mung beans are hydrated pour into blender with water and eggs. 3. Blend until thick batter consistency. 4. Pour into a large bowl and add Kimchi and seasonings. 5. Add alternate optional ingredients if so desired or make a separate batch for mushroom option in lieu of Kimchi. 6. Mix gently and add oil to frying pan or flat iron griddle. 7. Pour with a ladle, small 3-inch to 4-inch diameter pancakes. 8. Watch and flip when golden brown on one side. 9. Alternate optional ingredient: hydrated Shiitake mushrooms. Saute in sesame oil, sesame seed, and soy sauce with white onions and/or green onions to taste. Ingredients: 2 cups split mung beans

Dipping Sauce

2 Eggs

1/4

1/2

teaspoon sesame oil and sesame seeds

cup water

1/2

cups kimchi

1 tablespoon Mae Ploy Sweet Chili sauce

2 tablespoons Sesame oil 1/2

teaspoon salt

1/2

teaspoon garlic salt

1/2

teaspoon pepper

cup soy sauce

1/4

Peanut or canola oil, as needed to pan fry pancakes

Photo credit: thesubversivetable.com

10-15

Prep Time (minutes)

Cook Time (minutes)

Servings

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Carrot Tart MEG BRUCE | FRAMERY This is a lovely (easy!) tart to make if you’ve just impulse-bought some greentopped peter rabbit carrots at the farmer’s market. It looks even prettier if there are rainbow carrots on offer, and you can pair this with a green salad for a simple, elegant weeknight dinner. (Recipe calls for carrots and Taleggio, but I’ve done it with only slight modifications for asparagus & goat cheese, apples & brie, etc.) Instructions: 1. Preheat oven to 400°F. Lay the pastry on a parchment-lined baking sheet and spread with the mustard, leaving a 1-inch border around the edges. 2. Scatter over the taleggio. 3. Toss the halved carrots with the olive oil, sea salt, and black pepper, then arrange them over the cheese. 4. Scatter over the thyme, then transfer to the oven, and roast for 30 minutes. Ingredients: 1 10x15 inch sheet of frozen puff pastry, thawed

1 tablespoon olive oil

2 scant teaspoons Dijon mustard

Freshly ground black pepper, to taste

1 teaspoon sea salt

7 ounces taleggio, thinly sliced 1/2

pound carrots, halved lengthwise

A few sprigs of fresh thyme

Photo credit: thepioneerwoman.com

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Summer Pasta Salad LIZ FERRARI | ONE WORKPLACE I am always looking for recipes that I can easily double or triple and prepare ahead. Here is a super easy, light and tasty summer salad. I use the tomatoes and basil from our garden. Instructions: 1. Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours. 2. Just before you’re ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente, according to the directions on the package (be careful; it only takes 2 to 3 minutes!). 3. Drain the pasta well and add to the bowl with the cherry tomatoes. 4. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

10 m + 4 hrs

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Photo credit: onceuponachef.com

Ingredients: 4 pints cherry tomatoes, halved

Kosher salt

Good olive oil

1/2

2 tablespoons garlic, minced (6 cloves) 18 large basil leaves, julienned, plus extra for serving

teaspoon freshly ground black pepper 1 pound dried angel hair pasta 1 1/2 cups freshly grated Parmesan cheese, plus extra for serving

teaspoon crushed red pepper flakes 1/2

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Crabby Dip (not just for bad moods) LEAH BAUER | GENSLER This recipe has been developed over 35+ years and can be used as an appetizer or small plate entree, with sliced bread, veggies, crackers, and pairs well with all libations. Instructions: 1. Mix all ingredients except the almonds together. 2. Pour into a small baking dish. 3. Top with the sliced or slivered almonds. 4. Bake at 350°F degrees for 20-25 minutes or until bubbly around the edges. 5. Serve hot! Reheats well. Ingredients: Serve with

1 16-ounce package of cream cheese (room temperature) 1 cup milk

1 sliced French or sourdough baguette

1 can crab meat or 1/4 pound fresh crab meat

Your favorite crackers or pita bread

1 tablespoon horseradish

Chopped Veggies: carrots, celery, broccoli, green beans, asparagus, bell peppers, cauliflower, snow peas, jicama, cherry tomatoes, etc.

1/4

– 1/2 cup diced yellow onion

1 teaspoon salt 1 teaspoon black pepper 1 small bag of sliced or slivered almonds

Photo credit: eatthegains.com

20-25

Prep Time (minutes)

Cook Time (minutes)

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Tomato, Peach, Cherry, and Burrata Salad KRIS WIEGAND | ONE WORKPLACE This is a family “go to” summer salad that is simple, flavorful and so pretty to present on a serving tray. My niece started the tradition of making this salad every summer when all of my family gathered together in NY. The fruit is in season and nothing tastes better than sweet cherries with fresh peaches and the most delicious dressing ever!!!!! Instructions: 1. To make the vinaigrette: combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the chili flakes, salt and pepper. 2. In large bowl toss tomatoes, peaches and cherries with 1/3 of the dressing. Let sit for 15 minutes at room temperature or up to 4 hours in the refrigerator. 3. Break the balls of burrata around the salad. Drizzle with the remaining vinaigrette and top with toasted pumpkin seeds and fresh herbs. 4. Serve with grilled or toasted bread.

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Ingredients: Vinaigrette 1/2

cup extra virgin olive oil

1/4

cup balsamic vinegar

1 tablespoon honey 1/2

shallot, finely chopped

1 clove garlic, grated 1 teaspoon lemon zest 1/4

cup fresh basil, chopped

2 tablespoons fresh oregano, chopped 1 tablespoon dill, chopped 1 tablespoon fresh thyme, chopped Red pepper flakes Kosher salt and black pepper Salad 1 1/2 – 2 cups cherry tomatoes, halved if large 2-3 peaches, sliced into wedges 1 cup of fresh cherries, pitted 8 ounces of Burrata cheese, at room temperature cup toasted pumpkin seeds (optional) 1/4

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Milk Bread and Chardonnay TERESA GHOSH | ONE WORKPLACE A favorite pastime with my kids is baking. What better fun for a 3-year-old than rolling dough and sprinkling flour like fairy dust? One of our special treats is milk bread, which incorporates a warm flour and water mixture (water roux) in a bread dough to create soft and fluffy texture. With some yeast and flour, we made some fluffy milk bread that brought smiles from ear to ear. Instructions: 1. Mix the flour and water in a small pan using a whisk. 2. Heat the mixture with low-medium heat and keep whisking the mixture. 3. Turn off the heat once the mixture is thick, but still soft and malleable. 4. In a large mixing bowl, using a spatula to mix together 2 1/4 cups of flour, yeast, salt, vanilla extract, monk fruit sweetener, butter, milk, and 1 egg. 5. Add water roux to the dough mixture above. Mix well with spatula. 6. Sprinkle some flour onto a clean surface and place the dough on the floured surface to start kneading. 7. Sprinkle flour on the surface as you knead the dough, until the dough is not sticky and holds up to shape of a ball (30 minutes should be sufficient). 8. Place the dough in a clean large mixing bowl. 9. Cover the bowl and let the dough rise for 2 hours. (I placed the dough in an off and un-heated oven.) 10. While the dough is rising, line up the cake tins with parchment paper. 11. After the dough rises, divide the dough into 8 equal sized pieces. 12. Using a rolling pin, roll each piece of dough into rectangular pieces (they don’t need to be perfect rectangles!) 13. Cut each piece of dough into 3 approximately equal pieces, and layer them together. 14. Using a rolling pin, gently roll each piece of dough so that they are ready to be rolled up. 15. Using your hands, roll up each piece of rectangular dough and place 4 pieces of dough into each tin. 16. Let the dough rise for 1 hour and they are ready for baking! 17. Pre-heat the oven to 350°F. 18. Beat 1 egg in a small bowl and brush some egg wash over the dough 19. Place the dough in the oven and bake for 30 minutes. 20. Once the bread is ready, place it onto a cooling rack and peel off the parchment paper. 21. Once the bread is cooled, enjoy it as-is or with butter and a glass of Chardonnay.

SIDES

1.5

Prep Time (hours)

Cook Time (minutes)

Servings

Ingredients: Water roux

1 teaspoon vanilla extract

2 1/2 tablespoons all-purpose flour

3 tablespoons monk fruit sweetener (or sugar)

6 tablespoons water Dough 3 cups all-purpose flour 1/4

ounce yeast

1 teaspoon salt

2 tablespoons unsalted butter, melted 1/2

cup of milk

2 eggs V. Sattui’s 2017 Carsi Vineyard Chardonnay (or your Chardonnay of choice)

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Cranberry Dumplings TANIA LANPHERE | SPLICE A family favorite for holiday meals. My sister, in particular, insists on its inclusion whenever we have turkey, including one memorable year where the power went out and we had to cook the dumplings on the wood stove! Instructions: 1. Prepare cranberries by rinsing and sorting out any bad berries. 2. Place water, cranberries, and sugar in a large pot and bring to a boil, stirring until the sugar dissolves. 3. Prepare biscuit dough of your choice (from a mix is fine). 4. Boil until the cranberries start to pop, then drop large spoonfuls of biscuit dough on top of the cranberries. 5. Cover and cook for 12 minutes (or until biscuits have steam cooked). 6. Serve hot.

Ingredients: 2 1/2 cups water 2 packages cranberries 2 cups sugar 1 batch biscuit dough

Photo credit: thenovicechefblog.com

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Nana’s Meatballs KRISTIN GUINDI | PAIR My Nana’s meatball recipe is simple, but it was and is always top-notch. Instructions: 1. Pre-heat oven to 350°F. 2. Combine all ingredients. 3. Shape into 2-inch meatballs and place on foil lined baking sheet. 4. Bake for 30 minutes.

Ingredients: 1 pound ground sirloin 1 pound ground chuck 1 cup Italian-style breadcrumbs 2 eggs beaten 1 1/2 teaspoon salt 1 1/2 teaspoon pepper 1/2

cup Parmesan cheese, grated

tablespoons garlic, crushed

1/2

1 cup onion, chopped 1/2

cup milk

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Easy Pretty One Sheet Baked Feta Lemon Veggies CCB | ONE WORKPLACE Making fast easy dinners for after work or when guests are coming is a treat. I’ll try any one pan recipe and this one is so simple, so tasty, so beautiful, everyone asks how to make it. Instructions: 1. Heat oven to 450°F. 2. Cut lemon into thin slices. 3. Lightly crack coriander seeds with side of chef’s knife or mortar and pestle. 4. On rimmed sheet pan, layout the peppers, broccolini, tomatoes, onion, lemon slices, cracked coriander seeds, salt, red pepper flakes, and a pinch of black pepper. 5. Drizzle with 3 tablespoons of olive oil and toss till evenly coated. 6. Nestle feta blocks and rosemary sprig among the veggies and drizzle with remaining 1 tablespoon of olive oil. 7. Roast until vegetables are tender and crisp, and feta is golden brown (22-30 minutes.) 8. Squeeze lemon half over everything and lightly drizzle more oil, and serve (hot or warm.) 9. Serve with crusty bread, polenta or rice depending – can be a main or side dish.

22-30

Prep Time (minutes)

Cook Time (minutes)

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Ingredients: 1 lemon, plus 1/2 for serving 1 pint cherry tomatoes 1 red onion, cut into 1-inch wedges I bunch, 8-10 broccolini stalks (+/- 5 inches long) 2 red or yellow bell peppers (sliced 1/2 inch thick) (substitution veggies - broccoli or cauliflower florets, mushrooms, brussels sprout halves,thick asparagus spears)

1 large rosemary sprig 1/2

cup basil, torn for garnish

1 teaspoon coriander seeds 1/2

teaspoon kosher salt

teaspoon crushed red pepper flakes (or more for added spice) 1/4

Pinch of freshly ground black pepper 4 tablespoons extra virgin olive oil, plus more for garnish

2 feta blocks (6-8 ounces each), cut into 2-inch slices

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Marinated Mushroom Toast ASHER RAMRAS | PORTER Instructions: Mushrooms 1. Cut the mushrooms into like sizes, toss with grapeseed oil and kosher salt on a sheet pan. Roast in the oven on high (400-480°F) until well browned, about 10-15 minutes, rotating and stirring the mushrooms every 5 minutes. 2. When the mushrooms have good color and their juices start to caramelize on the edge of the pan, remove them from the oven. Add the sherry vinegar (and maybe a little splash of water) to deglaze the sheet pan. 3. While still warm add the extra virgin olive oil, dry thyme, and ground black pepper to the mushrooms. Mix to incorporate the seasonings and cool on the sheet pan before transferring into a container and into the refrigerator. Chive Ricotta 1. Combine ricotta, minced chives, extra virgin olive oil, and salt in a bowl. 2. Season to taste and store in the refrigerator. Salsa Verde 1. Finely mince the herbs and add to a mixing bowl. 2. Make a paste with the capers using the back of a knife on a cutting board, then add it to the mixing bowl with the herbs. 3. Finely mince one shallot and grate one garlic clove into the mixing bowl. 4. Add the vinegar, extra virgin olive oil, salt and pepper and continue to adjust with those ingredients until the mixture is delicious and can fall off of a spoon. Think very loose relish. 5. Transfer to a container and refrigerate. Assemble the toast 1. Swipe a crostini with about an ounce of chive ricotta, place a few pieces of marinated mushrooms on the ricotta, and top with a dab of salsa verde. 2. Alternatively, dress the mushrooms with the salsa verde slightly ahead of time, swipe a crostini with an ounce of chive ricotta, and top with the salsa verde dressed mushrooms.

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Ingredients: Marinate Mushrooms 2 pound mixed, fresh mushrooms 2 tablespoons grapeseed or other high heat, neutral oil 2 teaspoons kosher salt 1 tablespoon sherry vinegar 2 tablespoon extra virgin olive oil 1 teaspoon dry thyme 1 teaspoon ground black pepper Chive Ricotta 2 cups fresh ricotta cheese 1 bunch chives, finely minced 1 tablespoon extra virgin olive oil 1 teaspoon kosher salt 1/2

teaspoon ground black pepper

Salsa Verde 3 bunches of herbs, finely chopped (any combination of: flat leaf parsley, mint, dill, cilantro, chive, tarragon) 1/4

cup capers, smashed to a paste

1 small shallot, finely minced 1 small clove garlic, grated on a microplane 1/4

cup vinegar (red wine, sherry, rice, apple)

1 cup extra virgin olive oil 1 teaspoon kosher salt 1 teaspoon ground black pepper

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Butter Date ASHER RAMRAS | PORTER The Shop by Porter’s Head Chef & Kitchen Manager, Asher Ramras, has curated a menu of delicious bites. If you’re in Seattle, visit us at The Shop by Porter, where creativity and community combine in a vibrant and dynamic downtown space. Instructions: 1. Cut a slit in the dates to remove the pits (if your dates are whole), but keep the other end intact. It should look like a little boat. The boat will hold the butter. 2. Cut the butter into planks the length of the date. 3. Place the butter into the dates, closing the dates so that the butter is still exposed. 4. Garnish with finishing salt and enjoy. Ingredients: 12 medjool dates, pitted 12 teaspoons unsalted butter, about a half stick Finishing salt, crunchy, smokey, spicy

Photo credit: nourishedrootspdx.com

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dessert Mom’s Thumbprint Cookies Burnt Carmel Chocolate Cheesecake Pumpkin Cookies Cranberry Walnut Tart Vaniljekranse Nonnie’s Italian Sprinkle Cookies Mel’s Lemon Bars Snicker Peanut Butter Cookies Sticky Cake Purple Sweet Potato Dessert Cup Nana’s Biscotti Olive Oil Plum Cake Nana’s Russian Tea Cakes

98 100 103 104 106 109 111 112 114 117 118 120 122

Mom’s Thumbprint Cookies DEB CALKINS | DEBRA CALKINS ASSOCIATES LLC This was my Mother’s recipe. We always made multiple batches of it at Christmas. They were a big hit. The frosting she used was a simple powdered sugar, butter and milk. I switched out the butter for the cream cheese as I like the taste better. Instructions: Cookies 1. Heat oven to 350°F. 2. Mix butter, shortening, sugar, egg yolk, and vanilla together, work in flour and salt until dough holds together. 3. Shape dough by teaspoonfuls into 1-inch balls. 4. Beat egg white slightly. Dip each ball into egg white, roll in nuts so it is lightly coated. 5. Place on ungreased cookie sheet approximately 1 inch apart. 6. Press thumb deeply into center of each ball. 7. Bake approximately 10 minutes or until light brown. 8. Remove immediately from cookie sheet and cool. Fill with frosting. Frosting 1. Mix together cream cheese, powdered sugar, and food coloring (may need to add a small amount of milk)

15-20

10-20

Prep Time (minutes)

Cook Time (minutes)

Servings

DESSERT

Photo credit: everydayfamilycooking.com

Ingredients: Cookies

Frosting

1/4

cup butter, softened

1 package cream cheese, softened

1/4

cup shortening

Powdered sugar

1/4

cup brown sugar, packed

Food coloring (We divided the frosting and did red and green for Christmas)

1 egg, separated 1/2

teaspoon vanilla

1 cup flour 1/4

teaspoon salt

cup nuts, finely chopped (either walnuts or pecans) 3/4

DESSERT

Burnt Caramel Chocolate Cheesecake GREGORY CAMERON | JANUS ET CIE I love cheesecake. I took a basic recipe and started adding preferred flavors to it. Over many iterations, I have perfected this recipe for deep, intense enjoyment. Instructions: Crust 1. Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. 2. Fill right away or chill up to 2 hours. Cheesecake Filling 1. Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. 2. Cook caramel without stirring, swirling pan, until deep golden. 3. Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden (THIS IS THE MOST DIFFICULT PART OF THE ENTIRE CAKE). 4. Cook over moderately low heat, stirring, until caramel is dissolved. (It is so difficult for me to make good caramel, I only even TRY to make the caramel part of the cake about half the time.) 5. Remove from heat and whisk in chocolate until smooth. Stir in sour cream. 6. In a large dry bowl, beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. 7. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. 8. Put springform pan with (already done) crust in a shallow baking pan. 9. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 55 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when the pan is gently shaken. You can also run a knife around to edge (but it may have receded naturally) of cake to loosen and cool completely in springform pan on a rack. (Cake will continue to set as it cools.) 10. Chill cake overnight, loosely covered. Bring to room temperature before serving.

Photo credit: thekitchn.com

100

DESSERT

45-60

60 + overnight

Prep Time (minutes)

Cook Time (minutes)

Servings

Ingredients: Cheesecake Filling 1 cup sugar 3/4

cup heavy cream

275 grams (9.7 ounces) Guittard Vintage chocolate 64% cacao (accept NO substitute!), chopped 1/2

cup sour cream

3 (8 ounce) packages cream cheese, softened

Crumb Crust 1 1/2 cups (5 ounces) finely ground chocolate graham crackers (I also use Dry Ginger Cookies instead of graham crackers – or Chocolate Teddy Grahams) 5 tablespoons unsalted butter, melted 1/3

cup sugar

1/8

teaspoon salt

4 large eggs 1 teaspoon vanilla (make sure it is good vanilla)

DESSERT

101

102

DESSERT

Pumpkin Cookies SHERRY LIN | ASD|SKY This recipe is my adaptation of my brother-in-law’s mother Dorothy’s recipe for puffy and light pumpkin cookies. Dorothy was a lovely woman who passed away in June 2022. I’ll always think of her when I make these cookies! Instructions: 1. Preheat oven to 375°F. 2. Cream together butter and sugar. 3. Mix in egg, vanilla, and pumpkin. 4. Add dry ingredients (flour, baking soda, baking powder, salt and spices.) Stir to combine. 5. Stir in nuts and chocolate chips. 6. Drop by the tablespoon onto ungreased baking sheet (if using applesauce, line with parchment paper.) 7. Bake for 13 to 15 minutes. Ingredients: cup butter, softened (OR 1/2 cup canola/corn oil OR 1/2 cup applesauce)

3/4

1/2

teaspoon baking powder

1 teaspoon baking soda 1/2

to 1 cup sugar (white or brown)

teaspoon salt

2 to 3 teaspoons ground spices (cinnamon, nutmeg, ginger, cloves, allspice)

1 egg 1 teaspoon vanilla extract 14.5 to 15 ounce can pumpkin puree 2 to 2 cups all-purpose flour (use up to 1/2 whole wheat flour or 1/2 ground almonds) 1/2

cup chopped nuts (walnuts), optional 1/2

6 ounces (about 1 cup) semi-sweet chocolate chips, optional

Prep Time (minutes)

Cook Time (minutes)

Servings

DESSERT

103

Cranberry Walnut Tart DONALD CREMERS | HOK I love to bake and I adapted this recipe from Gourmet Magazine | 2004. Instructions: Sweet Pastry Dough 1. Whisk together flour, sugar, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Beat together yolk and water with a fork and stir into flour mixture until combined well. 2. Gently knead mixture in bowl with floured hands just until a dough forms. Turn out dough onto a lightly floured surface and knead gently 4 or 5 times more. Form dough into a ball, then flatten into a 5-inch disk. Chill, wrapped tightly in plastic wrap, at least 1 hour. 3. Dough can be chilled up to 2 days. Tart EQUIPMENT 1. 10 to 11-inch round tart pan (1 inch deep) with a removable bottom 2. Pie weights or raw rice Method 1. Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes. 2. Put oven rack in lower third of oven and preheat oven to 425°F. Line shell with foil and fill with pie weights. 3. Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack. 4. Move oven rack to middle position and reduce oven temperature to 350°F. 5. Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts. 6. Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack. 7. Tart can be baked 1 day ahead and kept, covered, at room temperature.

104

DESSERT

40-45

Prep Time (minutes)

Cook Time (minutes)

Servings

Ingredients: Sweet pastry dough

Tart

1 1/3 cups all-purpose flour

3 large eggs

2 tablespoons sugar 1/4

teaspoon salt

2/3

cup packed dark brown sugar

2/3

cup maple syrup

stick ( 1/4 cup) unsalted butter, melted and cooled

1 stick ( 1/2 cup) cold unsalted butter, cut into 1/2 inch cubes

1/2

1 large egg yolk

1/2

1 1/2 tablespoons ice water

teaspoon salt

1 teaspoon vanilla 1 1/4 cups chopped fresh or frozen cranberries (7 ounces, thawed if frozen) 1 cup walnuts ( 1/4 pound), roasted and chopped (roasted pecans could also be used)

DESSERT

105

Vaniljekranse SOFIE WIEGHORST | FRITZ HANSEN Although being great all year round, Vaniljekranse – or Danish butter cookies – are synonymous with Christmas time in Denmark. Often served alongside mulled wine or a hot cup of tea, they exude tradition, comfort, and simplicity. Instructions: 1. Preheat the oven to 400°F. Take the butter out of the fridge the day before so it is at room temperature when you start. 2. Split the vanilla bean lengthwise and scrape out the seeds with a small knife. Mash the grains together with a bit of sugar on the table so that the grains separate. 3. Mix the vanilla-sugar granules with the sugar and butter in a bowl. Add the egg. Mix flour and almond flour well and knead it into the dough. 4. Put the dough in a fabric piping bag with a star nozzle and immediately pipe circles with a diameter of 1 1/2 - 2 inches on a baking tray lined with parchment paper. Place them with a distance of 1 1/2 inches apart. If you have a meat grinder, use the star attachment for piping. 5. Bake the cookies in the oven for 10-12 minutes or until they are lightly golden. Let the cookies cool on an oven grid and when cool, store in an airtight container. Ingredients: 1 vanilla bean 6 ounces sugar 7 ounces butter, soft 1 large egg 9 ounces all-purpose flour 3 ounces almond flour

106

Prep Time (minutes)

Cook Time (minutes)

Servings

DESSERT

107

Photo credit: dinnerthendessert.com

Ingredients: Cookies

Glaze

2 eggs

2 cups powdered sugar

6 tablespoons vegetable oil

1 teaspoon vanilla extract

1/2

cup sugar

1 teaspoon vanilla extract 2 cups flour 2 teaspoons baking powder 1 pinch salt

108

DESSERT

1 pinch salt 3-4 tablespoons heavy cream, warmed

Nonnie’s Italian Sprinkle Cookies JENNIFER MERRITT | ONE WORKPLACE My Nonnie was the best baker and made these cookies for every family gathering. They were always a huge hit, and for years, she wouldn’t share the recipe but would happily whip up a batch of them when her grandchildren stopped by for an afternoon. We’d stand on a stool in her tiny kitchen in North Beach and watch in awe as she worked, never measuring anything. Years later, all seven of us grandkids begged her to share the recipe so we could start the same tradition of baking with our kids for family gatherings. She finally gave in and we’ve all been trying to perfect our cookies for years, never quite making them as delicious as hers. We realized, her cookies must have had an extra pinch of love in them. Instructions: 1. Whisk together eggs, oil, sugar, and extract in a mixing bowl. 2. Stir in flour, baking powder, and salt. 3. Roll dough by tablespoonfuls into balls. 4. Chill balls of dough for at least an hour, or freeze for 15-20 minutes. Place cold dough balls on cookie sheets lined with parchment paper. 5. Bake at 350°F for about 9 minutes, or till the tops are set. 6. Bottoms will be lightly browned, but tops should still be white. Remove cookies to cooling racks and cool completely. 7. For the glaze, combine all ingredients in a small bowl and whisk till smooth, adding enough warm cream to get a thin but creamy consistency. 8. Dip the tops of the cookies in the glaze, then top with sprinkles.

Prep Time (minutes)

Cook Time (minutes)

Servings

DESSERT

109

110

DESSERT

Mel’s Lemon Bars MELANIE HARBERT | MAVEN I created and tweaked to make use of our citrus season! Instructions: 1. Mix dry ingredients together. Press into a 9x13-inch greased baking dish. Bake at 350°F for 20 min or until lightly browned. 2. Whisk wet ingredients and pour onto hot crust. Bake another 25 minutes until set. 3. Dust with powdered sugar. Cool and then cut into squares. Ingredients: 2 cups flour 1/2

teaspoon salt

1/2

cup powdered sugar

2 sticks butter, room temperature 4 eggs, slightly beaten 2 cups sugar 1 tablespoon baking powder 2 cups fresh lemon juice 1 teaspoon lemon zest

Prep Time (minutes)

Cook Time (minutes)

Servings

DESSERT

111

Snicker Peanut Butter Cookies AMY NIEVA | ONE WORKPLACE This is a holiday fan favorite. I have to make multiple batches during the holiday season for family and friends. Amazing warm with a cold glass of milk! Instructions: 1. Cream together ingredients with mixer. 2. Wrap 1 teaspoon dough around bite sized candy covering all the candy. 3. Bake 13-16 minutes at 350°F. Ingredients: 1/2

cup sugar

1/2

cups flour

1/2

cup brown sugar

1/2

teaspoon baking soda

1/2

cup butter

1/2

teaspoon baking powder

1 teaspoon vanilla 1/4

teaspoon salt

1/2

cup peanut butter

1 egg 3 dozen bite-sized snickers

Photo credit: crazyforcrust.com

112

Prep Time (minutes)

Cook Time (minutes)

Servings

DESSERT

113

Sticky Cake KEISHA DAVIS | DENVIR ENTERPRISES This was a favorite cake of my friends during quarantine. It’s really easy to come together and you can use practically any fruit you have around the house. It's an Allison Roman recipe, but we like to make it with peaches or bananas. Instructions: 1. Preheat oven to 350°F. 2. Melt the butter in a small pot over medium-high heat. Cook, stirring or whisking occasionally until the butter starts to brown and foam, 2 to 3 minutes. It should smell like toasted nuts and be the color of caramel. 3. Spray an 8 to 9-inch cake pan (springform or regular), pie plate, 1.5 quart baking dish, etc. with non-stick spray (you can use softened butter to grease, too). 4. Scatter half the brown sugar (1/3 cup) on the bottom of the cake pan and top with sliced fruit set aside. 5. Whisk flour, baking powder, baking soda, cinnamon, salt, and remaining 1/3 cup brown sugar together in a medium bowl. 6. Whisk eggs and buttermilk together in a small bowl. Add the vanilla extract, Add buttermilk mixture to the dry ingredients, mixing just to blend. (Don’t over mix here, or the cake will become tight and tough.) 7. Whisk in the vanilla-y browned butter until the batter is smooth and streak-free. (Again, don’t over mix it, just until everything is well blended.). 8. Pour batter over the apples, smooth the top (it will kinda be like pancake batter, you can slam the cake down to smooth it out), and bake until cake is golden brown on top, pulls away from the sides of the pan, and springs back lightly when pressed in the center, 25–30 minutes. 9. Almost immediately (but without rushing or panicking), place a plate on top of the cake pan. With a towel under the pan, flip it over (this isn’t as scary as you think it might be, I swear) and remove.

114

Prep Time (minutes)

Cook Time (minutes)

Servings

DESSERT

Ingredients: 1/2

cup unsalted butter (1 stick)

1/2

teaspoon baking soda

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

Non-stick spray (optional)

1/2

2/3

cup light brown sugar, divided

2 large, unpeeled apples, cored and sliced (not too thin – you want some texture here) (you can use peaches, bananas, pineapple, strawberries)

teaspoon kosher salt

2 large eggs cup buttermilk (you can also use an almond milk and apple cider vinegar mix if you don’t have buttermilk on hand) 3/4

1 1/4 cups all-purpose flour 1/2

teaspoon baking powder

DESSERT

115

Ingredients:

116

1 medium purple sweet potato

1/2

cup canned coconut milk

2 bananas

1/2

teaspoon vanilla extract

2 tablespoons frozen blueberries

Some white chocolate chips (optional)

DESSERT

Purple Sweet Potato Dessert Cup TERESA GHOSH | ONE WORKPLACE I love colors — purple is one of my favorites. It has a calming and elegant visual appeal. A root vegetable that provides such appeal is purple sweet potato. In addition to its color, purple sweet potato has a creamy texture that adds smoothness to many desserts. This purple sweet potato dessert cup is a great alternative to cakes and pies. Prepare the ingredients the night before and whip up this pretty dessert in a few minutes before serving. Instructions: Day Before Prep 1. Freeze 2 sliced bananas overnight, wrapped in parchment paper. 2. Boil purple sweet potato and cool (can boil potato the night before and keep potato in fridge.) 3. To prepare the desert cup: Blend 1/3 of the frozen bananas in blender with coconut milk. 4. Add 1/2 of the remaining banana slices into mixture in step 3 and blend. 5. Add the remaining banana slices into mixture and blend. 6. Peel purple sweet potato and cut it in half. 7. Place half of the potato in a bowl and mash it. 8. Add 1/3 cup of potato into blender with banana mixture and blend. 9. Add 2 tablespoons of frozen blueberries into banana mixture and blend. 10. Blend in 1/2 teaspoon of vanilla extract. 11. Pour mixture into cups and serve. The dessert mixture is creamy and sweet on its own. However, if desired, top the dessert cups with white chocolate chips and sweet potato pieces for an extra sweet touch!

Prep Time (minutes)

Cook Time (minutes)

Servings

DESSERT

117

Nana’s Biscotti BARBARA BRANDT | PLURAL STUDIOS When I was young my Croatian grandmother loved baking sweets for us. Her biscotti recipe is still a favorite tradition in our family. Instructions: 1. Preheat oven to 350°F. Line cookie sheet with parchment paper. 2. Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. 3. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine. Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms. 4. Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars. 5. Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. 6. Remove from the oven and lower the temperature to 300°F. Let the cookies cool on the cookie sheet for 15 minutes. 7. Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch thick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. 8. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container. Ingredients: 2 large eggs

2 cups all-purpose flour 3/4

cup sugar

1/4

1 teaspoon anise extract

1 teaspoon baking powder

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1/4

teaspoon salt

3/4

cup slivered almonds

cup melted butter

1/4

cup anise seeds (optional)

Prep Time (minutes)

Cook Time (minutes)

Servings

DESSERT

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Olive Oil Plum Cake CCB | ONE WORKPLACE My friend Donald Cremers gives me plums from the tree in his backyard and he made this olive oil plum cake one year. It was so gorgeous and delicious I tried the recipe. It definitely takes time to prepare, but the final result was beyond spectacular. It can be served as dessert or a coffee cake, and it will impress and delight your family and friends. Instructions: 1. Preheat the oven to 350°F. 2. Butter a 9-inch springform pan or a 10-inch tart pan with a removable bottom. Line with parchment and lightly butter the parchment. 3. Sift the flour, baking powder, and salt into a bowl. 4. Place the butter in a stand mixer and beat at medium speed until fluffy, about 1 minute. 5. Add the olive oil and beat at medium speed for 1 minute, until the mixture is smooth. Scrape down the bowl and beater. 6. Add the sugar and beat at medium speed for 1 minute. 7. Beat in the eggs one at a time, scraping the bowl and beaters between each addition. 8. Add the vanilla and almond extract and beat for 2 minutes at medium speed, until the mixture is very light. 9. Turn the mixer speed to low and slowly add the flour. Beat just until incorporated. 10. Scrape the batter into the pan and spread it out evenly using an offset spatula. 11. Arrange the plums on top in concentric circles, pressing them down into the batter. 12. Bake the cake for about 40 to 45 minutes, until the edges of the plums are beginning to color and a tester comes out clean when inserted into the center of the cake. 13. Remove from the oven and immediately sprinkle with the turbinado sugar. Let the cake cool for 10 minutes on a rack before releasing the sides of the springform or tart pan. Then let it cool completely before slicing.

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Prep Time (minutes)

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DESSERT

Ingredients: 1 cup whole wheat flour 3/4

cup all-purpose flour

2 teaspoons baking powder

2 extra large eggs 1 teaspoon vanilla extract 1/4

teaspoon almond extract

1/2

teaspoon salt

1 pound firm plums or pluots, sliced

1/4

cup unsalted butter, softened

1/4

cup extra virgin olive oil

2 tablespoons turbinado sugar (Sugar in the Raw)

1/2

cup sugar

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Nana’s Russian Tea Cakes CLINTON FOX | ONE WORKPLACE Instructions: 1. Sift flour with salt. 2. Combine butter, sugar and vanilla 3. Stir into flour and add nuts (we used pistachios.) 4. Chill. 5. Roll into 1-inch balls. 6. Put on an ungreased pan. 7. While warm, roll into confectioners sugar. 8. Bake at 350° degrees for 12-15 minutes, until they turn golden brown on the edges. 9. Cool for 15 minutes. 10. Roll in confectioners sugar.

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DESSERT

10-12

Prep Time (minutes)

Cook Time (minutes)

Servings

Ingredients: 1 cup butter soft 1/2

cup confectioners sugar, sifted

1 teaspoon vanilla

2 1/4 cups flour 1/4

teaspoon salt

3/4

cups chopped nuts

DESSERT

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raise a glass Holiday festivities wrap up each year with a warm, metaphorical bow, creating wonderful opportunities for us to come together, reflect on achievements, share delicious food and drinks, and express heartfelt gratitude for the incredible friendships we've built. And what's a celebration without some special cocktails? This year, we are thrilled to present two delightful concoctions, courtesy of two very special partners. First, let's raise our glasses to Rob Van Harken, an integral part of our Steelcase family for an impressive fifteen years. Rob shaped his Steelcase career and enriched our One Workplace community, creating lasting friendships and devoted fans. From 2007 until his move to Denver in June 2023, Rob brought his boundless energy, infectious enthusiasm, sharp business acumen, heartwarming family stories, and unique cocktail recipes to our lives. We're absolutely delighted that he left us with a final gift – the "Blood and Sand" cocktail – to add to his incredible legacy. Rob, our gratitude knows no bounds. Now, let's extend a warm welcome to Kelsey Boimov, joining us this year as Steelcase Regional Manager. She hit the ground running with the energy of a marathoner, and for all our Bay Area friends, you'll soon have the chance to meet and get to know Kelsey better. In a poetic gesture that reflects her commitment to continuity and regional sensibility, Kelsey has contributed a delightful cocktail recipe called "Clayton's Margarita" – a favorite she and her husband share with family and friends. Might be a great ice breaker to start a conversation with her, though trust us, Kelsey has an abundance of stories and insights to share. We hope you savor these treats from both old and new partners. Here's to a season filled with warmth, togetherness, and cherished moments!

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Blood & Sand Cocktail ROB VAN HARKEN | STEELCASE This is a go-to cocktail in the Van Harken household, and always a favorite for guests. Highly recommended after a long day of work or if you have children. If you ever make this, send me a text and say hello as I miss you guys! Ingredients: 2 ounces scotch (I typically use Johnnie Walker Red or Black) 1 ounce Heering Cherry Liqueur 1 ounce orange juice (fresh squeezed / not from concentrate) 1 oz. sweet vermouth Pour all ingredients into a shaker with ice, and shake until well chilled. Strain into a chilled coupe glass or your favorite cocktail glass (I always keep a cocktail glass in the freezer). Repeat

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Photo credit: thedefineddish.com

Clayton’s Margarita KELSEY BOIMOV | STEELCASE This is just a good, classic margarita on the rocks with a few little tweaks to make it special. My favorite part? Adding egg whites to it to make it foamy. Ingredients: 1 cup good Tequila (you can use less tequila if you don’t want it as strong) 1/4 cup cointreau 1/2 cup fresh lime juice 1/2 cup of Simple Syrup 1 teaspoon egg whites fresh or out of the carton is fine! Tajin or salt, for the rim Lime wedges, for serving Instructions: 1. Combine the tequila, Cointreau, lime juice, simple syrup, and egg white in a blender. Blend until frothy. 2. Pour some salt or tajin on a small plate. Cut a slit in the lime wedge and rub it along the rim of a glass. Roll the edge of the glass in the salt or Tajín to coat the rim. Carefully fill with ice and pour in the margarita.

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OUR ONE WORKPLACE FAMILY