One Workplace Recipe Book 2021

recipes from our family to yours

recipes from our family to yours

CONNECTED BY MEALS AND MEMORIES A legacy. A recipe. The comfort of good food and good people.

The One Together Cookbook celebrates the memories we make over the food we share.

In a year when coming together became more important than ever, our Employee Resource Group communities and the entire One Workplace family of brands gathered their favorite recipes to share with you.

You can browse them by breakfast, lunch, dinner, dessert, and drinks. You can also choose from Gluten Free, Keto, Vegan, Vegetarian, and Whole 30. While each recipe comes from a different person, place, and background across our company, they all highlight the universal connections between food, memory, and love.

We hope they bring you together.

CONTENTS B R E A K FA S T

9

DINNER

59

Pumpkin Bread

10

Braised Lamb Shank

60

Easy Chilaquiles Rojos

13

Fig, Olive Oil, & Sea Salt Challah

62

Hack’s Hash Brown Quiche

14

Franzy’s Southern Baked Beans

64

Apple Toffee French Toast with Apple Syrup

17

Beef Medallions in Rosemary Reduction Sauce

67

Nigella’s Strapatsada

18

Pasta with Fresh Lemon & Cream Sauce

70

Mini Morsel Muffins

19

Swedish Meatballs

73

Breakfast Corn Fritters

22

Polish Pierogi

74

Overnight French Toast Bake

23

Pineapple Fried Rice

77

Bourbon Banana Bread with Chocolate Chips

25

Chicken Pozole

78

Easy Delicious Fish Tacos

81

Ghiveciu (Givech)

82

LU N C H

27

Poletta ala Mattone

83

Gramma Lil’s Meatloaf

28

Simple Ham & Cheese Sliders

87

Garlic-Ginger Chicken with Cilantro & Mint

31

Easy-Peasy Pumpkin Soup

88

Lebanese Chicken & Rice

32

Yaki Udon with Shrimp by Qashang

90

Egg Roll in a Bowl

35

Chicken Flautas

93

Bangin’ (tofu) Bánh Mì

36

Thai Green Curry

39

Mom’s “Silver Palate” Chicken Marbella

40

Salmon in Newspaper

42

Fish in Ginger & Spinach Broth

43

Spicy Mongolian Beef – by Qashang

EMPLOYEE RESOURCE GROUPS ASIAN + PACIFIC ISLANDER

20

BLACK

44

47

LATINX

52

Emi’s Ono Baked Sushi Casserole

48

MILITARY VETERANS

68

Homemade Flour Tortillas

51

WE ARE OPEN (LGBTQ+)

84

Vietnamese Pork Balls with Dipping Sauce

54

Baked Kibbeh or Kibbi with Onion & Pine Nut Topping

WOMXN IN THE WORKPLACE

102

57

WORKING PARENTS

154

SIDES

95

SWEETS

139

Spicy Grilled Chicken Wings

96

‘Healthier’ Twix Bars

140

Herb Bread

99

Four Layer Dessert

143

Cranberry Sauce

100

Black Bottom Pie

144

Fresh Pesto

101

Chickasaw Grape Dumplings

146

Tamales

104

Angie’s Lemon Bars

147

Apple Bread Dressing

106

Lime Tart with Black Berries and Blueberries

148

Jalapeño Corn Bread

108

Grandma’s (Oma’s) Chocolate Thumbprints

150

Sukjunamul-Muchim

109

Kentucky Bourbon Chocolate Pecan Pie

152

Super Simple Gluten Free Zucchini Fritters

110

Lanny’s Chocolate Chip Cookies

156

BLT Bites

112

Mrs. Rowe’s Southern Pecan Pie

157

Whole Roasted Cauliflower

113

Mrs. A’s Cookies

158

Lemon Garlic Kale Salad

by Julia Moskin & NYT Cooking

Wallwork Apple Pie (Baked in a paper bag)

159

114

Pineapple Upside Down Cake

161

Michael’s Orzo Salad

115

Fresh Pear Bread

162

Bean Salad

116

Simple Chocolate Zucchini Cake

163

Creamy Vegan Roasted Cauliflower Salad with Lemon Tahini Dressing

118

Poor (Wo)man’s Chocolate Cake

164

Tomato & Plum Caprese

120

My Lady's favorite Chocolate Chip Cookies

165

Hot Spinach & Artichoke Dip

121

Seasonal Fruit & Cream Pie

166

Pandan Waffle

123

Butter Mochi

168

Hara Bhara Chicken Kebabs

124

Cassava Cake

169

Spam Musubi by Aloha To You

126

Chocolate Juniper Tart

170

Crab Fondue Dip

127

“elotes a la parrilla” – Grilled Corn on the Cob

128

Salted Egg Salad

129

Bitter Gourd Chips

130

Instant Cranberry Salsa

131

Lumpia Shanghai

132

Tortellini Salad

135

Russian Potato Salad (Olivier Salad)

136

Ube Tiramisu

172

Three-Layered Coffee Coco Cream Jell-O

175

Blackberry & Basil Mules

176

Watermelon Mocktail

177

Carrot Cake

178

B R E A K FA S T

PUMPKIN BREAD MONA HEFFERNAN — One Workplace, Santa Clara PREP TIME: 20 minutes | COOK TIME: 60-70 minutes | TOTAL TIME: 1 hour, 30 minutes

30 Servings We loved to cook and bake as a family back when the kids were very young. We lived in Colorado so baking in the fall as the leaves changed and snow arrived reminds me of being in the house with the warmth of the kitchen and fun crafts. We all think of pumpkin in the fall — and that was before Starbucks pumpkin line of drinks and treats.

Heat the oven to 360° F.

3 cups canned pumpkin 4 ½ cups sugar 1 ½ cups water 1 ½ cups vegetable oil 6 eggs 5 cups all purpose flour 3 tsp baking soda 3 tsp cinnamon

In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil, and eggs.

Beat until well mixed.

Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and ground cloves into a separate bowl, then stir until combined.

Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.

Stir in nuts if desired.

1 ½ tsp baking powder

Grease 3 to 4 loaf pans and dust them with flour (or spray with Pam Flour).

¾ tsp nutmeg

Evenly divide the batter between the pans.

1 ¼ tsp ground cloves

Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.

½ - 1 cup chopped walnuts – optional

Cool for 10-15 minutes.

Then remove the bread from the pans and let cool on racks.

10 |

B reakfast

B reakfast

|

11

12 |

B reakfast

E A SY C H I L AQ U I L E S ROJ O S NOELIA LOPEZ — Vantis, Santa Clara

Latinx Resource Group

PREP TIME: 5 minutes | COOK TIME: 15 minutes | TOTAL TIME: 20 minutes

4 Servings Chilaquiles Rojos is a traditional Mexican breakfast dish. A dish that can be served as your main dish or a side.

I remember my mom making them growing up. Mom would make her own sauce, and I have learned to adapt the recipes to my busy lifestyle.

CORN TORTILLAS Cut the corn tortillas into triangle shapes.

Add cooking oil to a pan and heat to medium.

Once cooking oil is hot, slowly add your triangle tortillas.

Once the tortillas have cooked to a chip-like texture, you can then flip the tortillas with kitchen tongs. Once both sides are nice and crispy, you can remove them and place them on a plate. Keep doing this until all the corn tortillas have cooked.

1 can of El Pato salsa 5 corn tortillas (brand of your choice), I use La Rosa brand Cooking oil, I use Mazola corn oil

Once all your tortilla chips have been cooked, you can use the same pan you used and remove some of the cooking oil until there is very little in the pan.

Add all your tortilla chips into the pan over low heat.

Open your El Pato sauce can and add the sauce into the pan. Using the thongs, mix until each chip has the red sauce.

Cover pan for a minute or so until all corn chips have softened slightly.

The Chilaquiles Rojos are ready to eat.

Photo credit: brokebankvegan.com

B reakfast

|

13

H AC K’S H A S H B RO W N Q U I C H E JULIE HACK — PBI, Salinas PREP TIME: 30 minutes | COOK TIME: 60-65 minutes | TOTAL TIME: 1 hours, 30 minutes

6 Servings Preheat oven to 450° F.

3 cups of Simply Potatoes shredded hash browns (refrigerated section at grocery store) 4 tbsp melted butter 3 large eggs, beaten 1 cup half and half

Gently pat the hash browns with paper towels to dry them as much as possible.

Toss hash browns and butter together in a 9 inch pie pan.

Press them to the bottom and up the sides to form a crust.

Bake for 20-25 minutes until golden brown and starting to crisp.

3/4 cup diced cooked ham

Meanwhile, in a large mixing bowl, combine the remaining ingredients (save some of the green onions for garnish).

1 cup shredded sharp cheddar cheese

When the hash brown crust is ready, pour the egg mixture over it and return to the oven.

Salt and pepper to taste

Lower the oven temperature to 350° F and bake for about 30 minutes until light golden brown on top, puffed, and not “jiggly” in the center.

½ cup diced green onions, divided

Let cool for 5-10 minutes and serve.

This dish goes great with fresh fruit.

14 |

B reakfast

Photo credit: bhg.com

B reakfast

|

15

16 |

B reakfast

A P P L E T O F F E E F R E N C H T OA S T W I T H A P P L E SY RU P STACEY AMES — OpenSquare, Seattle We Are Open Resource Group

PREP TIME: 1 day | COOK TIME: 45 minutes | TOTAL TIME: 1 day

8-10 Servings This is a great holiday breakfast. My family first tried it on Thanksgiving, but we were all too full to eat our dinner, so we moved this to a Christmas morning tradition. It is fun to prep with family the day before, and the smell of the syrup cooking gets everyone up in the morning.

FRENCH TOAST Leave bread, covered with paper towel, out on the counter for 8 hours or up to overnight to get slightly stale.

Place half of the bread cubes in a greased 9×13 inch baking dish and top with apples.

In a large bowl, beat the cream cheese, brown sugar and sugar, ¼ cup apple juice, and 1 tsp vanilla until really smooth.

Stir in toffee bits and pour mixture over the apples and bread.

Top with remaining bread cubes.

In a large bowl beat eggs, milk, and 1 tsp vanilla until well blended.

Pour over the bread.

Cover with foil and refrigerate overnight.

Remove from refrigerator 30 minutes before you are ready to bake.

Bake, uncovered at 350° F for 40-45 minutes until a knife inserted in the center comes out clean.

APPLE SYRUP Prepare syrup while toast is baking.

In a medium saucepan, whisk sugar, cornstarch, cinnamon, nutmeg, salt, apple juice, and lemon juice. Heat to a boil.

FRENCH TOAST

APPLE SYRUP

8 cups sourdough bread (can use French bread if you don’t like sourdough) cut into one-inch cubes

1 cup sugar

3-4 tart apples, peeled and chopped 8 ounces cream cheese, softened ¾ cup dark brown sugar

2 tbsp cornstarch ½ tsp cinnamon ½ tsp nutmeg 2 cups apple juice 2 tbsp lemon juice Pinch of kosher salt 5 tbsp of butter

1/4 cup sugar ¼ cup apple juice 2 tsp vanilla ½ cup English toffee bits 5 eggs ¾ cup of whole milk or heavy cream

Boil for 1 minute then add butter.

Serve over French toast.

Photo credit: lecremedelacrumb.com

B reakfast

|

17

N I G E L L A’S S T R A PAT SA DA CCB — One Workplace, San Francisco Womxn in the Workplace Resource Group | Black Resource Group | We Are Open Resource Group

PREP TIME: 5 minutes | COOK TIME: 10-15 minutes | TOTAL TIME: 20 minutes

2 Servings Sometimes when I haven’t been grocery shopping for a while, I google ingredients in my kitchen to see what I can possibly make with them. The day I only had eggs and tomatoes, I totally lucked out finding the most delicious, simple, and quick dish from Nigella Lawson. Originally a Greek recipe, it will put a smile on the face of anyone tasting it!

8 small (not cherry) tomatoes (I’ve used 20 cherry tomatoes and it still works)

Cut the tomatoes in half — a Greek person would now core them, but you can core them first or skip it totally.

Cut tomatoes into rough chunks.

3 tbsp regular olive oil

Warm the oil in a heavy-based frying pan — cast-iron is best — heat the pan before adding the oil.

1 tbsp tomato puree/paste

Tumble in the chunks of tomato.

Pinch of salt Pinch of sugar 2 large eggs

Cook, stirring every now and again, for about 5 minutes, by which time the tomatoes will have started to break down into the oil and be oozing oranginess.

If you want your bread toasted, now’s the time.

1 ounce feta cheese or sharp, salty, crumbly cheese such as Wensleydale cheese or a goat cheese

Add the tomato puree, salt, and sugar, and cook for another 5 minutes, by which time the tomato skins will be coming away from the flesh.

1 small handful basil leaves or leaves stripped from a few sprigs of thyme

Crack in the eggs and then stir, just as if you were scrambling them, until they are creamy, which is hardly any time at all (obviously, if you like your scrambled eggs set, cook the egg and tomato mixture here for longer).

4 slices of good bread such as sourdough, or whatever you like

Take the pan off the heat, crumble the salty cheese over the mixture, and sprinkle with the basil or thyme leaves.

Dollop some on your toast, into a bowl, or just eat straight from the pan using bread as your cutlery.

It’s also yummy cold in case you don’t eat it all at once!

18 |

B reakfast

Photo credit: delish.com

M I N I M O R S E L M U F F I NS LEIGH ZILS — One Workplace, Santa Clara Working Parents Resource Group

PREP TIME: 15 minutes | COOK TIME: 20 minutes | TOTAL TIME: 35 minutes

12 Servings Preheat oven to 350° F. Combine dry ingredients and set aside.

Combine and fluff margarine, sugar, and vanilla.

Add one egg at a time.

Add flour alternately with sour cream.

Fold in mini morsels.

TOPPING

MUFFINS

½ cup brown sugar

DRY INGREDIENTS

2 tbsp margarine melted

1 1/3 cup flour

1 tbsp flour

Combine topping ingredients in a separate bowel.

½ cup finely chopped nuts

Fill muffin pan ½ full and top each with 1 tbsp topping.

½ cup chocolate mini morsels

Bake at 350° F for 20 minutes.

¾ tsp baking soda ¾ tsp baking powder ½ tsp salt WET INGREDIENTS 1/3 cup margarine 2/3 cup sugar 1 tsp vanilla 2 eggs 2/3 cup sour cream 1 cup mini morsels

B reakfast

|

19

A S I A N + PA C I F I C I S L A N D E R R E S O U RC E G RO U P The food that we eat and share with others is a universal love language that transcends culture and dialect. We celebrate and come together through food. This tradition is a central part of living in Asian and Pacific Islander communities. There is almost always a communal aspect to meals, both in how they are prepared and shared. For some, sharing food represents a bridge across a shared language barrier between grandparents and grandchildren.

For others, it’s a way to reconnect to a heritage and people who have been left behind.

OUR RECIPES Thai Green Curry

39

Spam Musubi by Aloha To You

126

Emi’s Ono Baked Sushi Casserole

48

Lumpia Shanghai

132

Pineapple Fried Rice

77

Butter Mochi

168

Yaki Udon with Shrimp by Qashang

90

Cassava Cake

169

Sukjunamul-Muchim

109

Ube Tiramisu

172

Hara Bhara Chicken Kebabs

124

Three-Layered Coffee Coco Cream Jell-O

175

20 |

A S I A N + PA C I F I C I S L A N D E R R E S O U R C E G R O U P

Photo credit: Matthieu Joannon on Unsplash

In the Asian American Pacific Islander community, food is how we show love.

It’s how we communicate, how we cope and find comfort.

Instead of hugs, my family piles more into your bowl.

– Marian Lu

B R E A K FA S T C O R N F R I T T E R S LEIGH ZILS — One Workplace, Santa Clara Working Parents Resource Group

PREP TIME: 10 minutes | COOK TIME: 3-4 minutes | TOTAL TIME: 15 minutes

24 Servings

18 ¾ can of whole kernel corn Milk 1½ cup sifted all-purpose flour 3 tsp baking powder ¾ tsp salt 1 beaten egg Oil for frying Maple syrup or powdered sugar

Drain the canned corn and save the liquid. Add enough milk to the liquid to measure 1 cup.

Stir together dry ingredients.

Combine egg, milk mixture, and corn.

Add wet mixture to dry ingredients.

Mix just until moistened.

Drop batter from tbsp into deep, hot oil (375° F).

Fry for 3-4 minutes, until golden brown 3-4 minutes.

Drain on a paper towel.

Serve with warm maple syrup or powdered sugar.

Photo credit: eatwell101.com

OVERNIGHT FRENCH T OA S T B A K E KELLY STEITZ — One Workplace, Santa Clara Military Veterans Resource Group

PREP TIME: 15 minutes | COOK TIME: 45 minutes | TOTAL TIME: 1 hour

8 Servings Every Christmas morning, my family enjoys a cinnamon French toast bake while opening presents. As a single mom I’ve had to get creative and use recipes that make my life easy and reduce stress. This dish can be prepared the night before Christmas after everyone has gone to bed. Then you can just throw it in the oven for a no-hassle Christmas morning.

Cut a sourdough loaf into 1-2” cubes and place into a greased 9×13 inch pan.

In a bowl, mix eggs, milk, heavy cream, sugar, and vanilla.

Pour over the bread.

Cover your pan with cling warp and refrigerate overnight.

To make the topping, mix the flour, brown sugar, cinnamon, and salt. Cut in butter with this mixture until crumbly and place in a Ziploc bag. Refrigerate this mixture overnight as well.

In the morning when ready to bake, preheat the oven to 350° F. Sprinkle the topping over bread, and put in the oven for 45 minutes.

1 large loaf sourdough bread 8 eggs 2 cups milk ½ cup heavy cream ¾ cup sugar 1 tbsp vanilla TOPPING ½ cup flour ½ cup brown sugar 1 ½ tsp cinnamon ¼ tsp salt ½ cup cold butter, cut into pieces

B reakfast

|

23

24 |

B reakfast

BOURBON BANANA BREAD W I T H C H O C O L AT E C H I P S ZOIE STEED — Splice, Seattle PREP TIME: 15-30 minutes | COOK TIME: 50-60 minutes | TOTAL TIME: 1 hour, 30 minutes

12 Servings I created this recipe to get my grandpa to try my banana bread... he said he would only try it if it had Bourbon in it. LOL

Preheat oven to 350° F. Spray a Bundt pan with nonstick spray. Set aside.

3 medium bananas, divided

In a medium bowl, mash 2 of the bananas with a fork, leaving them slightly lumpy.

½ cup butter, melted

Slice the remaining banana thinly and set aside.

In a large bowl, stir together the butter and sugar.

Mix in the eggs, bourbon, and vanilla, and stir until smooth.

Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended.

Next, mix in the flour until incorporated.

Fold in the chocolate chips, and half of the remaining sliced banana.

Pour the batter into the prepared pan and decoratively top with the other half of the remaining sliced banana.

1 cup granulated sugar 2 eggs 2 tsp vanilla ½ cup sour cream 1 tsp baking soda 2 tbsp good bourbon 1 tsp kosher salt 1 ½ cups all-purpose flour ½ cup mini chocolate chips

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 15 minutes, and then using the parchment paper as handles, carefully lift the banana bread out of the pan to cool on a wire rack.

Optional: You can make a glaze by heating up butter, bourbon, lemon juice, and brown sugar if you wish, but it is delicious without it. Start out melting a stick of butter, and add in 2 cups brown sugar. Add in 2 tbsp bourbon and 2 tbsp fresh lemon juice (add more or less of each to your taste). Simmer, stirring to a bubble. Should be syrup like consistency. Then drizzle over your desired slice.

Photo credit: thegandmkitchen.com

B reakfast

|

25

LU N C H

G R A M M A L I L’S M E AT L OA F STACIE ANDERSON — OpenSquare, Seattle PREP TIME: 15 minutes | COOK TIME: 1 hour, 30 minutes | TOTAL TIME: 2 hours

6-8 Servings My Gramma Lillian was famous for this meatloaf. We all looked forward to it when she made it, and she always served it with mashed potatoes and steamed vegetables. I have added a few ingredients she didn’t use to add for a little more flavor. We loved Gramma Lil. I even named my daughter after her.

Preheat oven to 350° F.

1 lb ground beef

Line a baking sheet with parchment paper.

1 lb ground turkey

Assemble all ingredients into a bowl and mix.

Do not over mix.

¼ cup of oatmeal 1 egg Splash of milk – optional 3 cloves of garlic minced or grated ¼ cup of grated white onion 1 large carrot grated ½ zucchini grated 1 tbsp of Italian dried herbs (can use fresh rosemary, thyme, even sage here) Squirt of ketchup and Dijon mustard Dash of Worcestershire sauce 2 tsp of salt and pepper

28 |

L unch

Form the meatloaf into a loaf size on the baking sheet, place in the oven, and cook for 1 hour or until internal temp is 160° F.

30 |

L unch

Photo credit: Bon Appetit

W I T H C I L A N T RO & M I N T T* BRITNEY GRAFTON —

We Are Open Resource Group

PREP TIME: 10 minutes | COOK TIME: 2 hours, 30 Minutes | TOTAL TIME: 3 hours

4 Servings MARINADE In a medium bowl, mix all the wet ingredients into a paste (can also be done in a mortar and pestle).

MARINADE

In a small bowl, mix all the dry ingredients and then add the mixture to the paste.

8 garlic cloves, minced

Transfer to a large resealable bag.

2 tbsp minced fresh ginger

CHICKEN Add chicken to the bag with the marinade. Seal the bag tightly and massage the marinade gently to distribute it evenly over the chicken. Let the chicken rest in the refrigerator for 2 hours.

Once chicken is marinated, warm a large skillet (that has a lid) over medium-high heat. Once the pan is hot, add oil and swirl to coat pan. Reduce the heat to medium, then remove the chicken from the bag and add it to the skillet. Cook breasts for 1-2 minutes without moving them, until lightly brown. Then flip the chicken and cook on the other side in the same way for 1-2 minutes until they are golden on both sides.

Reduce the heat to low, then cover and continue to cook the chicken for 10 minutes (without looking). from heat) and let chicken sit, covered, for 10-15 minutes depending on thickness of the breasts

1 tbsp finely chopped mint 1 tbsp finely chopped cilantro 3 tbsp olive oil 3 tbsp fresh lemon juice (about 1 lemon) 1 tbsp ground coriander (freshly toasted and ground is best) 1 tbsp ground turmeric

½ tsp red chili powder (anything that is not smoked, ex: cayenne, hot paprika, etc.)

1 tsp amchur (dry mango powder [which can be found at most Indian grocery stores or on Amazon] or can be substituted with lime juice) ¾ tsp kosher salt CHICKEN 4 boneless skinless chicken breasts (½ - ¾ lbs. each) 1 tsp olive oil

will be released).

Chicken should register 165° F on a meat thermometer.

cilantro, and enjoy. * Adapted from Priya Krishna’s Cookbook Indian-ish

LUNCH

|

31

LEBANESE CHICKEN & RICE CAROLE KASSIR-GARCIA — OpenSquare, Seattle Womxn in the Workplace Resource Group

PREP TIME: 40 minutes | COOK TIME: 1 hour, 30 minutes | TOTAL TIME: 2 hours

4-6 Servings Begin by preparing your chicken.

RICE

BOILED CHICKEN

1 lb ground beef 1½ cup white rice

1 whole chicken or chicken breasts/thighs

3 tbsp butter

2 bay leaves

Season with salt and pepper.

2 tsp Lebanese 7 spices

½ small onion

When the chicken comes to a boil, skim any fat that rises to the top.

½ tsp ground cinnamon 1 tsp salt ½ tsp black pepper ¼ cup slivered almonds or almond halves ¼ cup halved cashews 3 tbsp pine nuts 3 tbsp pistachios 2 tbsp vegetable oil

½ lemon 2 tsp salt 1 tsp whole cloves

Remove the neck and giblets, and pat the chicken dry with paper towels.

In a large stockpot, place the whole chicken and pour enough water to cover it completely.

Peel and cut the small onion in half and place in the pot along with the bay leaves, lemon, and cloves.

Cover halfway and let simmer on medium-high heat until the chicken is cooked through, about 1 hour.

Remove the cooked chicken and set it aside to cool.

Once it has cooled enough to handle, shred the breasts into coarse chunks.

Place the cooked chicken legs and wings on a baking pan and broil until golden brown and crispy on top.

(This step is optional, you can shred these parts of the chicken with the breast if you prefer.)

Add the vegetable oil to a pan and heat for 1-2 minutes on medium-high.

Add the almonds and cook for 2-3 minutes, constantly mixing until golden brown.

Repeat with remaining nuts and set aside.

Rinse the rice 3 times or until the water runs clear.

Drain the water and set it aside.

32 |

L unch

In a medium pot, add the ground beef and cook on medium heat until fully browned.

Add the butter, salt, pepper, Lebanese 7 spices, and ground cinnamon, and sauté for a few minutes.

Add the washed rice in with the ground beef mixture and mix well.

Measure 2 ¼ cups of the fresh chicken stock you made earlier, and pour into the pot of rice.

Cook on medium-high heat until the rice comes to a boil then, lower the heat to medium-low and cover with a lid.

Cook for 15 minutes until all the stock is absorbed.

Empty the rice into a large serving platter.

Sprinkle the nuts on top and shredded chicken.

Serve with a side salad like fattoush or plain yogurt.

34 |

L unch

E G G RO L L I N A B O W L JEAN VUU — OpenSquare, Seattle PREP TIME: 10 minutes | COOK TIME: 15 minutes | TOTAL TIME: 25 minutes

1 Serving In a large skillet, brown the pork or beef until no longer pink.

Drain some of the fat/grease from the meat.

Add the garlic and sauté for 30 seconds. Add the cabbage/coleslaw, soy sauce, and ginger, and sauté until desired tenderness. You can add a little water if you need more liquid to sauté the coleslaw down.

Make a well in the center of the mixture and add the egg.

Scramble until done over low heat.

Stir in sriracha. Drizzle with sesame oil and sprinkle with green onions.

Add additional soy sauce and sriracha if desired.

1 lb (16 ounces) ground pork or beef 1 tsp minced garlic 14 ounces shredded cabbage or coleslaw mix 1/4 cup low-sodium soy sauce 1 tsp ground ginger 2 tsp sriracha 1 whole egg 1 tbsp sesame oil 2 tbsp sliced green onions

Photo credit: crunchycreamysweet.com

L unch

|

35

B A N G I N’ ( T O F U ) B Á N H M Ì DAVE BRYANT — One Workplace, Santa Clara

We Are Open Resource Group

PREP TIME: 1 hour, 15 minutes | COOK TIME: 10 minutes | TOTAL TIME: 1 hour, 25 minutes

2 Servings As self-proclaimed foodies, ever since we went to a plant based lifestyle, we have been on a quest to find healthy, flavorful foods that everyone would love and crave. We regularly have dinner parties and want to find menus that are inclusive. This sandwich has become a huge hit and even the biggest of meat eaters have begged for the recipe. Try it, you won’t be sorry…. and you’re welcome.

MARINATED TOFU

PICKLED VEGETABLES

8 ounces extra firm tofu, drained and pressed

1/3 large carrot, cut into matchsticks

¼ cup soy sauce (substitute tamari for GF)

½ small cucumber, cut into matchsticks

¼ cup rice vinegar

½ jalapeño, seeded and cut into thin rings

¼ cup maple syrup

¼ cup rice vinegar

2 tbsp sesame oil

1 tsp granulated sugar

2 tsp fresh grated ginger

½ tsp salt

1 tbsp cooking oil

EVERYTHING ELSE

CREAMY BÁNH MÌ SAUCE

Buns - either a 12 inch baguette, cut in half or we also like ciabatta rolls

¼ cup mayonnaise (vegan mayo works great too) 2 tsp hoisin sauce 1 tsp soy sauce

A few fresh springs of cilantro ¼ jalapeño, seeded and cut into thin rings (optional)

1 tsp maple syrup 1 tsp sriracha – optional for an extra kick

36 |

L unch

Photo credit: loveandlemons.com

Combine all the ingredients for the tofu marinade EXCEPT the cooking oil in a large, shallow dish or zip-lock bag.

Slice the tofu into 4, ¼ inch slices and place in the marinade so that tofu is completely submerged.

Marinate for at least 1 hour.

Combine the ingredients for the pickled vegetables in a small bowl.

Once the oil is hot, add the tofu.

Cook for about 5 minutes per side, until the tofu is dark and crispy.

Cut the baguette in half and then slice each half lengthwise to open.

Generously spread the Creamy Bánh Mì Sauce over both sides of each baguette.

Cover and refrigerate until ready to use.

Add cooked tofu and a small handful of pickled carrots and cucumber.

In a small bowl, whisk together the ingredients for the Creamy Bánh Mì Sauce.

Top with fresh cilantro and jalapeño and serve immediately.

Refrigerate until ready to use.

NOTES

Once tofu is marinated, heat oil in a large skillet (non-stick or cast iron is best) over medium heat.

We like to make extra pickled vegetables and Bánh Mì sauce for an easy remake. Keep in an airtight container in the refrigerator.

38 |

L unch

T H A I G R E E N C U R RY KESAYA TRISONTI — One Workplace, Santa Clara Asian + Pacific Islander Resource Group

PREP TIME: 15 minutes | COOK TIME: 15 minutes | TOTAL TIME: 30 minutes

4 Servings Heat 1 can of coconut milk in a large pot on medium heat for 2-3 minutes.

Add Thai Green curry paste and mix well.

Reduce heat to a simmer, stir a little, and wait for the oil to rise 2-3 minutes. Use the empty coconut milk can to add 1 can of water and bring it to boil.

Add 2 lbs of chicken thighs (or chicken breast or beef), a pinch of salt, and kaffir lime leaves, and cook until the chicken or beef is cooked through.

Add cut up bamboo shoots.

Add 1 tbsp of the fish sauce or salt, Thai red chilies, and a pinch of sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.

Bring to the boil, add cut up Thai eggplant.

Cook for 1-2 minutes.

¼ - ½ cup green curry paste 1 can (16 ounces) coconut milk 1 can of water (fill up the empty coconut milk can with water) 2 lbs skinless, boneless chicken thighs or beef, cut into thin slices Kaffir lime leaves (optional) 1 large can of bamboo shoots, cut in to long pieces

2 Thai eggplant (optional), cut up in large pieces Pinch of salt or 2 tbsp fish sauce 1 tsp palm or regular sugar ½ small pack Thai basil 5 red Thai chiles, sliced diagonally for extra spice Cooked jasmine rice, to serve with curry

Take off the heat and add ½ small pack Thai basil.

Stir well.

Spoon the curry into four bowls and top with a few extra basil leaves.

Serve with jasmine rice.

Photo credit: thespiceodyssey.com

L unch

|

39

M O M’S “ S I LV E R PA L AT E” CHICKEN MARBELLA CCB — One Workplace, San Francisco Womxn in the Workplace Resource Group | Black Resource Group | We Are Open Resource Group

PREP TIME: 20 minutes | COOK TIME: 50-60 minutes | TOTAL TIME: 1 hour, 20 minutes

6-8 Servings Our mom cooked for 10 people everyday so she looked for easy recipes that could serve many. Whenever she made “her” Chicken Marbella, we knew it was a special night and that there was someone else joining us for dinner! I adopted this recipe as a dinner party go-to, and for a while was known as the Chicken Marbella Queen.

½ cup olive oil

2 tsp salt

½ cup red wine vinegar

¼ tsp freshly ground pepper

1 cup pitted prunes

2 whole chickens, 3 ½ to 4 lbs each, quartered

½ cup pitted Spanish green olives ½ cup capers, with a bit of juice 6 bay leaves 1 head of garlic, peeled and puréed ½ cup fresh oregano, chopped, or 1/4 cup dried oregano

In a large bowl, combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, salt, and pepper.

Add the chicken pieces and turn to coat.

Refrigerate overnight.

Preheat the oven to 350° F.

1 cup dry white wine

Arrange the chicken in a single layer in a shallow roasting pan.

1 cup brown sugar

Spoon the marinade over evenly.

2 tbsp finely chopped flat-leaf parsley

Pour in the wine.

Sprinkle the chicken with the brown sugar.

Bake until the thigh pieces yield clear yellow juice when pricked with a fork, 50-60 minutes.

Baste two or three times with the pan juices once the chicken begins to brown.

When basting, do not brush off the sugar. If the chicken browns too quickly, cover lightly with foil.

Transfer the chicken pieces to a warm serving platter and top with the prunes, olives and capers; keep warm. Place roasting pan over medium heat and bring the pan juices to a boil.

Reduce to about ½ cup.

Strain into a heatproof bowl, add the parsley, and pour over the chicken.

40 |

L unch

Photo credit: leitesculinaria.com

L unch

|

41

SA L M O N I N N E WS PA P E R BRUCE MACLACHLAN — Splice, Seattle PREP TIME: 10 minutes | COOK TIME: 35 minutes | TOTAL TIME: 45 minutes

6 Servings While at school, I worked in the library and in the quiet evening hours I read books of every type. I caught up on the classics and others I’d been meaning to get round to, but also availed myself of the culinary departments significant section where I came across this excellent dish from back home in England.

Open out the newspaper at the middle pages.

1 whole salmon fillet

Rub the salmon with olive oil.

Olive oil

Place the fish scale-side down.

4 handfuls of a mix of parsley, fennel, and basil

Sprinkle with some of the herbs and rub in.

2 lemons, sliced 6 spring onions 1 hardcopy newspaper String

Place lemons slices to cover.

Sprinkle on the rest of the herbs and spring onions.

Drizzle on a little extra olive oil.

Wrap tightly and tie securely with the string.

Place under a tap until the newspaper is soaked through.

Place in oven at 425° F for 35 minutes. The paper will blacken and brown in places but don’t worry, all is well.

Remove, cut open, devour. I serve it with a nice risotto.

FISH IN GINGER & S P I N ACH B RO T H OLYMPIYA C. BOISS — One Workplace, Oakland PREP TIME: 10 minutes | COOK TIME: 35 minutes | TOTAL TIME: 45 minutes

4 Servings This is a family recipe from my mother. It is simple and easy to make but packed with flavors and nutrients.

Fresh water fish plays a huge part in Assamese Cuisine, as Assam (northeastern India) is located on the banks of a river. Assamese cuisine is characterized by minimal uses of spices. Flavors are subtle and fresh. This recipe goes well with steamed rice. It’s a favorite in my household and kid approved too. Every time I prepare this dish, I think of my mom and all the happy, precious moments I spent with my family in my India home.

Marinade the fish with salt and turmeric, and keep aside.

Meanwhile, heat a wide wok on medium heat and add oil.

When the oil smokes, shallow fry the fish pieces, remove them from the wok, and keep aside.

Heat the remaining oil, and let it smoke on a high flame.

Once the oil starts to smoke, lower the flame to medium and add fenugreek seeds and chopped ginger.

3 tbsp of oil 4-5 pieces of fish (basa, catfish, pompano, etc.)

1 tsp fenugreek seeds 1 tbsp crushed ginger

When it starts to crackle, add the chopped spinach.

Cook for 3-4 minutes, then add turmeric and salt.

1 bunch of roughly chopped spinach

Add 1 ½ cups of warm water and boil on a high flame for a few minutes until it starts to bubble.

1 tsp turmeric

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

Once the quantity reduces, check for seasoning and turn off flame.

Salt per taste 1 ½ cups of water Cilantro for garnishing – optional

Garnish with fresh cilantro (optional) and enjoy with piping hot steamed rice.

Lunch

|

43

B L A C K R E S O U RC E G R O U P

For most black people, recipes passed down generation after generation act as a connecting thread for the family. It’s more than food. It’s the tastes that bring back childhood memories, the stories told around the recipe, and the reminiscing that happens as we gather, laugh, and cry over our plates. The love, laughter, and togetherness we experience is thanks to the food we love.

Soul Food is one of the most recognizable types of cooking from the United States. It originated in the Deep South during the transatlantic slave trade.

Slave traders purposefully imported crops native to Africa –– and from this the four essential staples of Soul Food emerged (rice, okra, greens, and pork).

Even though these recipes were born from struggle and survival, today they’re synonymous with comfort and abundance. Our cooking may have evolved over the last 200 years, but our traditions of coming together to prepare, cook, serve, and gather remain the same.

OUR RECIPES Mom’s “Silver Palate” Chicken Marbella

40

Jalapeño Corn Bread

108

Vietnamese Pork Balls with Dipping Sauce

54

Hot Spinach & Artichoke Dip

121

Spicy Grilled Chicken Wings

96

Kentucky Bourbon Chocolate Pecan Pie

152

Herb Bread

99

Mrs. Rowe’s Southern Pecan Pie

157

Tamales

104

44 |

BLACK RESOURCE GROUP

Photo credit: ourediblestories.com

An onion shared with a friend tastes like roast lamb.

– Egyptian Proverb

46 |

L unch

Photo credit: ChilitoChoc.com

SPICY MONGOLIAN BEEF – BY QA S H A N G TINA MUI — Splice, Oakland PREP TIME: 20 minutes | COOK TIME: 20 minutes | TOTAL TIME: 40 minutes

4 Servings Add soy sauce and salt to the beef and leave for 10 minutes.

MONGOLIAN SAUCE

Then coat with cornstarch and leave for an additional 15 minutes.

1 lb (500 grams) beef sliced into ¼ inch pieces

Heat the oil in a wok or big pan on high heat. Add half of the beef and fry till the edges start to brown.

1 tbsp all-purpose soy sauce

Remove from the pan and keep aside. Repeat for the remaining beef.

½ tsp salt or to taste

Leave around 2 tbsp of oil in the same pan and add the ginger, garlic, dried red chilies, and chili flakes.

Saute for 2 minutes.

¼ cup corn flour

½ cup chicken broth

¼ cup vegetable oil

1 tsp sesame oil

Pour the sauce and bring to a simmer. Then gradually add the cornstarch slurry while stirring continuously.

2-3 cloves garlic minced

CORNSTARCH SLURRY

3 tbsp all-purpose soy sauce 1 tbsp dark soy sauce 3-4 tbsp brown sugar

1 tsp ginger minced

1 tbsp cornstarch

When the sauce has thickened, toss in the fried beef.

6-8 dried red chilies

2 tbsp water

Turn off heat and mix in the green onions.

1-2 tsp red chili flakes

Sprinkle some extra red chili flakes if desired and serve with rice.

NOTES Use flank steak, sirloin, or filet and cut into thin slices across the grain.

2 spring onions stalks (green part) cut into 1 inch pieces

If you don’t eat or like beef you can use chicken.

This dish will still taste amazing.

If you don’t have chicken broth on hand, dissolve half a chicken stock cube in ½ cup water.

Omit or reduce the chili according to how you desire.

L unch

|

47

E M I’S O N O B A K E D S US H I C A S S E RO L E TOD FUKUSHIMA — One Workplace, Santa Clara Asian + Pacific Islander Resource Group

PREP TIME: 20 minutes | COOK TIME: 5 minutes | TOTAL TIME: 25 minutes

4 Servings Here is one of my mom’s family favorites. It is truly a Japanese American-Hawaiian potluck dish.

Pat rice firmly in a 9x13 inch pan.

4 cups cooked rice

Sprinkle furikake over rice.

6 to 9 shiitake mushrooms soaked, drained and sliced

Mix in a bowl crab, shiitake mushrooms, sour cream, and mayonnaise.

1 package imitation crab, shredded

Spread over furikake rice.

1 cup sour cream

Broil for 5 to 7 minutes until brown.

1 cup mayonnaise

Sprinkle tobiko on top.

Furikake seasoning

Scoop or cut rice and fold into nori sheets.

Tobiko fish eggs (optional)

Wasabi mixed with soy sauce can be presented along with casserole.

Korean nori sheets Wasabi mixed with soy sauce

48 |

L unch

L unch

|

49

50 |

L unch

H O M E M A D E F L O U R T O RT I L L A S DIANE RODRIGUEZ — Splice, Seattle PREP TIME: 15 minutes | COOK TIME: 45 minutes | TOTAL TIME: 1 hour

24 Servings Growing up, I was spoiled whenever I visited family in Texas. My late, Great Aunt Ninfa started a successful restaurant in the 70’s and my family still operates restaurants to this day. Legend has it, she introduced Fajitas to the states (you’re welcome). One of the perks of growing up in a Mexican restaurant owner’s family is homemade tortillas, there is nothing like them. Even though they are relatively easy to make, I could never find them locally, so I learned how to make them myself. I use them for anything from burritos to breakfast tacos and they are always a hit.

Whisk the flour, salt, and baking powder together in a mixing bowl.

Mix in the lard with your fingers until the flour resembles cornmeal.

Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic.

Divide the dough into 24 equal pieces and roll each piece into a ball.

4 cups all-purpose flour 1 tsp salt 2 tsp baking powder 2 tbsp lard (can substitute vegetable oil or butter to make vegan or vegetarian) 1 ½ cups warm water

Preheat a large skillet over medium-high heat.

Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla.

Place into the hot skillet and cook until bubbly and golden.

Flip and continue cooking until golden on the other side.

Place the cooked tortilla in a tortilla warmer. Continue rolling and cooking the remaining dough.

L unch

|

51

L AT I N X R E S O U R C E G RO U P

From tacos and pupusas, to tortillas and tamales, Latin American food is diverse and colorful made brighter by an even wider variety of salsas and spices like guacamole, pico de gallo, and mole. The Latin American culture is just as colorful and filling. We love gathering in the kitchen and making food as we build family memories. Sharing our food is our way to connect with others.

Even when we may not have much to give, we show our love with our food.

And you’ll always have a seat at abuelita’s table.

OUR RECIPES Easy Chilaquiles Rojos

13

Chicken Pozole

78

Chicken Flautas

93

“Elotes a la Parrilla” – Grilled Corn on the Cob

128

52 |

LANTIX RESOURCE GROUP

Photo credit: Joe Lingeman/Kitchn

If you really want to make a friend, go to someone’s house and eat with him…

The people who give you their food give you their heart.

– Cesar Chavez

VIETNAMESE PORK BALLS W I T H D I P P I N G SAU C E CCB — One Workplace, San Francisco Womxn in the Workplace Resource Group | Black Resource Group | We Are Open Resource Group

PREP TIME: 30 minutes | COOK TIME: 15 minutes | TOTAL TIME: 45 minutes

8 Servings Recipe by Jamie Oliver

DIPPING SAUCE

PORK BALLS

1 cup of water

1 lb (500 grams) cooked rice vermicelli

6 cloves of garlic, chopped

2 baby gem lettuces

½ a small mooli (or kohirabi), peeled and julienned

1 bunch of fresh mint

1 medium carrot, peeled and julienned 1 medium red chili, seeds removed and sliced 2 tbsp fish sauce 1 tbsp rice vinegar 1 tbsp lime juice 3 tsp brown sugar (or palm sugar) Sea salt and pepper to taste

1 bunch of fresh coriander 1 lb (500 grams) mince pork meat (lean) 2 stalks of lemon grass 2 garlic cloves 2 shallots, peeled 1 ½ small red chili 2 tbsp honey 2 tbsp oil 1 tbsp fish sauce 2 tbsp palm sugar (brown sugar if easier) Sea salt and pepper ½ carrot, peeled and julienned

54 |

L unch

Photo credit: onceuponachef.com

DIPPING SAUCE Thinly slice the mooli or kohlrabi and the carrots, toss with a little salt and let stand for 5 minutes.

Rinse with cold water and pat dry.

Heat the water in a pot and bring to the boil. Add in the garlic, chilies, fish sauce, vinegar, and sugar. Stir until the sugar dissolves.

Remove from the heat and add the mooli (kohlrabi), carrots, and lime juice.

Taste the sauce and ensure you have an even taste of SWEET, SOUR, SALTY, AND HOT.

PORK BALLS Wash the lettuce leaves, mint, and coriander leaves.

Julienne the carrot and thinly slice the ½ red chilies.

Put aside.

Lay on 2 layers of wet kitchen paper then put in the fridge to chill.

Finely chop the lemongrass, garlic, shallots, and chilies or put them into a mortar and pestle, and grind to a smooth paste.

Allow to cool.

Add the spice mixture to the minced pork and blend it together well.

Just before serving add coriander leaves ripped up a little.

Add the honey, oil, fish sauce, ground up palm sugar, salt and pepper to the meat.

Then use your clean hands to mix it really well.

Cook a little bit of mince to check the seasoning.

Cover with cling film and put in the fridge to marinate for about 20 minutes.

Roll into teaspoon sized balls or small sausage shapes.

Heat a fry pan with a little oil on a medium heat.

Cook the pork balls slowly till golden brown all over and cooked through (about 8-10 minutes if not too thick).

Remove from the pan and drain.

56 |

L unch

BAKED KIBBEH OR KIBBI WITH ONION & PINE NUT TOPPING CAROLE KASSIR-GARCIA — OpenSquare, Seattle Womxn in the Workplace Resource Group

PREP TIME: 50 minutes | COOK TIME: 40-45 minutes | TOTAL TIME: 1 hour, 45 minutes

6 Servings KIBBEH BASE Rinse the bulgur in a fine sieve under cold water and drain well.

Puree the onion in a food processor.

Add the meat, salt, pepper, and cinnamon, into the food processor and blend into a paste.

Add the bulgur and blend into a smooth paste.

Oil a shallow round baking dish.

Using your hands, press the paste into the bottom of the baking dish.

Flatten and smooth the top, and rub with a tbsp or 2 of olive oil.

With the pointed knife, cut into 6 wedges (through the center), and run the knife around the edges of the dish.

Bake in a preheated oven at 375° F for about 30 minutes until lightly browned.

TOPPING While the base is baking, prepare the topping.

Fry the onions in the olive oil until golden brown, stirring occasionally.

Add the pine nuts and stir until lightly brown.

Add salt, pepper, cinnamon, allspice, and pomegranate molasses. Cook for another minute or two.

FOR THE KIBBEH BASE ¾ cup fineground bulgur 1 medium onion, cut in quarters

FOR THE TOPPING 1 pound onion, sliced 3 tbsp extra virgin olive oil 1/3 cup pine nuts

1 pound lean, boneless leg of lamb (or can be substituted with lean beef)

Salt and paper to taste

½ tsp salt and black pepper

½ tsp ground allspice

1 tsp cinnamon

½ to 1 tbsp pomegranate molasses

2 tbsp olive oil

½ tsp ground cinnamon

VARIATIONS Instead of pine nuts use, ¾ cup shelled walnuts broken into smaller pieces Instead of pomegranate molasses, add 1 tbsp sumac to the onion topping

Add the finished topping to the baked Kibbeh base.

Serve with salad, hummus, or tzatziki sauce.

L unch

|

57

DINNER

BRAISED LAMB SHANK DESIREE BENKO — One Workplace, Santa Clara PREP TIME: 30 minutes | COOK TIME: 3.5 hours | TOTAL TIME: 4 hours

4 Servings When my husband and I were first dating, I needed to make something special for his family at Christmas.

This dish was the perfect way for me to seal the deal with my future in-laws, and now it’s the #1 requested dish in our family for the holidays. In Croatian culture, it’s not a holiday (or party) unless there’s lamb!

4 lamb shanks, room temperature Salt and pepper 2 tbsp olive oil or grape-seed oil 1 medium onion, chopped 2 large carrots, peeled, cut into 1/4-inch-thick rounds

2 dried bay leaves, chopped or crushed in your hand 2 tsp chopped fresh thyme 2 tsp chopped fresh sage 2 tsp grated lemon peel Juice from 1 lemon, about 3 tbsp

6 garlic cloves, minced

1 tsp dried oregano

1 750-ml bottle dry red wine (I use an inexpensive Merlot)

1 tsp peppercorns

1 14-ounce can diced tomatoes with juices 1 8-ounce can of tomato sauce 1 16-ounce box of chicken broth or stock (stocks have more flavor, but low-sodium broths work well too) 1 16-ounce box beef broth or stock 5 tsp chopped fresh rosemary

60 |

D inner

NOTE If you want to cook more lamb shanks, about 4 fit in an 8-quart stockpot. You’ll need to double the recipe for the second pot of cooking liquid.

Stir in all remaining ingredients and return the shanks to the pot (about 4 fit per 8-quarts). Press the lamb shanks down until submerged. Bring liquids to a boil.

Generously sprinkle the lamb shanks with salt and pepper, and put them in a large glass bowl.

Reduce to medium-low heat and cover. Simmer for about 2 hours until meat is tender.

Heat oil in 8-quart (or larger) stockpot over mediumhigh heat.

Uncover pot and simmer another 30 minutes until meat is very tender.

Working in batches with long tongs, add the lamb shanks to the pot and sear (brown) on all sides.

Transfer the seared shanks to another large glass bowl.

Transfer shanks to tray and tent-cover with foil to keep warm.

Add onions, carrots, and garlic to the pot and sauté until golden, about 10 minutes. If there isn’t a lot of oil left, you can add another tbsp to the pot.

Boil juices on medium-high until thickened, about 15 minutes. Season with salt and pepper.

Spoon over shanks when serving.

These lamb shanks are great with roasted or mashed potatoes, or a hearty vegetable like brussels sprouts or asparagus.

F I G, O L I V E O I L, & S E A SA LT C H A L L A H JOSHUA NIEDERMAN — One Workplace, Oakland PREP TIME: 3-4 hours | COOK TIME: 30-40 minutes | TOTAL TIME: 4 hours, 40 minutes

6 Servings I love Challah. I love the way it tastes and the way it smells fresh out of the oven. I love the way it breaks apart effortlessly and feels in my hands. I love making cinnamon French toast with it the next morning. Above all, I love the personal and spiritual significance of challah — it reminds me of my childhood, sitting around the dinner table with my family every Friday evening, where we would celebrate the onset of Shabbat by lighting and singing the blessing for the candles and singing the hamotzi — the blessing for “the bread of life.” Shabbat is a day of rest; for me to take a pause, a day of reflection, and immense gratitude for the miracle of life — the continuum of time and my place in it. As Abraham Joshua Heschel wrote, “We must not forget that it is not a thing that leads significance to a moment; it is the moment that leads significance to things.” I hope that you enjoy this recipe as much as I do.

BREAD

FIG FILLING

2 ¼ tsp (1 packet, ¼ ounce, or 7 grams) active dry yeast

1 cup (5 1/2 ounces or 155 grams) stemmed and roughly chopped dried figs

¼ cup (85 grams) plus 1 tsp honey

1/8 tsp freshly grated orange zest, or more as desired

2/3 cup warm water (110° to 116° F) 1/3 cup (80 ml) olive oil, plus more for the bowl 2 large eggs 2 tsp flaky sea salt, such as Maldon, or 1 1/2 tsp table salt 4 cups (500 grams) all purpose flour

½ cup (120 ml) water ¼ cup (60 ml) orange juice 1/8 tsp sea salt Few grinds black pepper EGG WASH 1 large egg Coarse or flaky sea salt, for sprinkling

62 |

D inner

Photo credit: hummingbirdhigh.com

TO MAKE DOUGH WITH A STAND MIXER Whisk the yeast and 1 tsp honey into warm water, and let it stand for a few minutes, until foamy. In a large mixer bowl, combine the yeast mixture with remaining honey, 1/3 cup olive oil, and eggs. Add the salt and flour, and mix until dough begins to hold together. Switch to a dough hook and run at low speed for 5 to 8 minutes.

Transfer the dough to an olive-oil coated bowl (or rest the dough briefly on the counter and oil your mixer bowl to use for rising, so that you’ll use fewer dishes), cover with plastic wrap, and set aside for 1 hour, or until almost doubled in size.

TO MAKE THE DOUGH BY HAND Proof the yeast as directed above. Mix the wet ingredients with a whisk, then add the salt and flour. Mix everything together with a wooden spoon until the dough starts to come together. Turn the mixture out onto a floured counter, and knead for 5 to 10 minutes, until a smooth and elastic dough is formed. Let rise as directed above.

MAKE FIG PASTE In a small saucepan, combine the figs, zest, water, juice, salt, and a few grinds of black pepper. Bring to a simmer over medium heat, and cook, stirring occasionally, until the figs are soft and tender, about 10 minutes.

Season with salt and pepper to taste. Remove from heat and let cool to lukewarm. Process fig mixture in a food processor until it resembles a fine paste, scraping down the sides of the bowl as necessary. Set aside to cool.

INSERT FIGS After your dough has risen, turn it out onto a floured counter and divide it in half. Roll the first half of the dough into a wide and totally imperfect rectangle (really, the shape doesn’t matter). Spread half the fig filling evenly over the dough, stopping short of the edge. Roll the dough into a long, tight log, trapping the filling within. Then gently stretch the log as wide as feels comfortable (I take mine to my max counter width, a pathetic three feet), and divide it in half. Repeat with remaining dough and fig filling.

WEAVE YOUR CHALLAH Arrange two ropes in each direction, perpendicular to each other, like a tight tic-tac-toe board. Weave them so that one side is over, and the other is under, where they meet. So, now you’ve got an eight-legged woven-headed octopus. Take the four legs that come from underneath the center and move the leg to their right — i.e., jumping it. Take the legs that were on the right and, again, jump each over the leg before, this time to the left. If you have extra length in your ropes, you can repeat these left-right jumps until you run out of rope. Tuck the corners or odd bumps under the dough with the sides of your hands to form a round.

Transfer the dough to a parchment-cover heavy baking sheet, or, if you’ll be using a bread stone, a baker’s peel.

Beat egg until smooth, and brush over challah. Let challah rise for another hour, but 45 minutes into this rise, preheat your oven to 375° F. BAKE YOUR LOAF Before baking, brush loaf one more time with egg wash and sprinkle with sea salt. Bake in middle of oven for 35 to 40 minutes. It should be beautifully bronzed; if yours starts getting too dark too quickly, cover it with foil for the remainder of the baking time. The very best way to check for doneness is with an instant-read thermometer — the center of the loaf should be 195° F. Cool loaf on a rack before serving. Or, well, good luck with that.

D inner

|

63

F R A N Z Y’S S O U T H E R N B A K E D B E A NS CANDY HOSKINS — One Workplace, Oakland Womxn in the Workplace Resource Group | Black Resource Group

PREP TIME: 15 minutes | COOK TIME: 3-4 hours | TOTAL TIME: 5-6 hours

6 Servings This is my Mom’s recipe that I tweaked many years ago. Baked beans are a favorite in my family. These are great with BBQ or for a potluck. This is a make ahead dish. Easily reheats.

1 lb great northern small white beans 6 cups water 6 cloves minced garlic 1 large chopped yellow onion

Pick through the beans removing halved, broken, or bruised beans and rocks.

Rinse beans. Place in large pot and cover with water.

Bring to boil for 3 minutes. Cover and let stand for 1 hour.

Drain the soaking water, rinse, and cover with 6 cups of fresh water.

2 dried whole red peppers

Add garlic, onions, dried red peppers, bay leaf, and salt pork.

1 bay leaf

Cover and cook at a simmer until tender, about 2-3 hours.

Try one, it should be cooked through but not mushy.

1 lb salt pork, score every 1/4 inch rind 1/2 inch deep 4 tbsp molasses ½ cup ketchup 1 tsp powdered mustard ½ tsp ground ginger 1 ½ tsp Worcestershire sauce ½ tsp salt

In a 2 quart baking dish, combine 1 cup of the bean water, molasses, ketchup, powdered mustard, ground ginger, Worcestershire sauce, and half of the brown sugar.

With a slotted spoon, add the beans, onions, and red peppers to the baking dish. Remove the bay leaf.

Mix all the ingredients well.

Arrange the salt pork on top.

Sprinkle with the remaining brown sugar.

Bake uncovered in a preheated oven 400° F oven for 1 hour.

½ cup of brown sugar

64 |

D inner

Photo credit: primalpioneer.com

D inner

|

65

66 |

D inner

B E E F M E DA L L I O NS I N RO S E M A RY R E D U C T I O N SAU C E LISA FLEEK — OpenSquare, Seattle Black Resource Group | We Are Open Resource Group

PREP TIME: 15 minutes | COOK TIME: 10 minutes | TOTAL TIME: 25 minutes

4 Servings A group of friends and parents were taught this recipe during a trip to Florence, Italy where we were celebrating a birthday. The Apicius International School was introduced to us via WSU School of Hospitality, which I partnered with while on the Washington State Lodging Association Board. Apicius International sent us several recipes and we selected the meal that we would cook with the Executive Chef and two student chefs on a half day journey while we enjoyed wine and prepared Bruschetta, Gnocchi, Flourless Chocolate Torte with a raspberry sauce and the following Beef Medallion Rosemary Reduction recipe. All made from scratch with my favorite people while enjoying great Italian wines.

In a large pan, heat 1 ounce of olive oil, green peppercorns, rosemary, and balsamic vinegar on low heat.

1 ½ lb lean beef loin

Cut the meat in 2 cm thick slices and sear them in another pan with the rest of the olive oil. The meat must be rare.

2 tbsp green peppercorns

Take if off the heat and cut it further into 1 cm thick strips.

2 ounces extra virgin olive oil

Add them to the first pan with the other ingredients.

3 sprigs fresh rosemary

Turn the heat up and cook until a creamy sauce forms.

½ cup balsamic vinegar

Serve with the sauce on top of coarsely chopped rucola all around.

1 small bunch rucola (arugula) Salt and pepper

Enjoy!

D inner

|

67

M I L I TA RY V E T E R A NS R E S O U RC E G RO U P

Feeding an army is a daunting task. And how it’s done has evolved over the centuries. In 1981, the U.S. military adopted Meals Ready-to-Eat, or MREs. These individual packets have since expanded to 24 different menu items, including vegetarian options. Today, a soldier might open a typical MRE to find chili with beans, cheddar cheese spread, pepperoni pizza filled crackers, and a lemon lime beverage powder.

And though MREs come with enough variety and calories to sustain soldiers in the field, nothing beats the anticipation of returning home to eat a home cooked meal surrounded by your family.

OUR RECIPES Overnight French Toast Bake

23

Black Bottom Pie

144

My Lady's favorite Chocolate Chip Cookies

165

Chocolate Juniper Tart

170

68 |

M I L I TA RY V ET E R A NS R E S O U RC E G RO U P

Photo credit: Bundo Kim on Unsplash

The true soldier fights not because he hates what is in front of him, but because he loves what is behind him.

– G.K. Chesterton

PA S TA W I T H F R E S H L E M O N & C R E A M SAU C E DAVE FERRARI — One Workplace, Santa Clara PREP TIME: 10 minutes | COOK TIME: 20-25 minutes | TOTAL TIME: 30-35 minutes

4 Servings Agro means “sour,” and in this refreshing and fast pasta sauce, there’s plenty of lively acidity: white wine, freshly squeezed lemon juice, and grated lemon zest. These are nicely balanced with butter and cream, and all the cooking takes barely 5 minutes — less than the time you need to cook your maccheroni alla chitarra. Be sure that all your ingredients are ready — and the pasta water is at a boil — when you start cooking the sauce. Best with maccheroni alla chitarra, this dressing is also delicious with fresh tagliatelle or dry spaghetti or linguine.

Recipe by Lidia.

2 tsp kosher salt 3 tbsp butter Finely grated zest of 2 lemons (about 4 tsp) 1 cup dry white wine Juice of 2 lemons, freshly squeezed, about ⅓ cup 1 cup heavy cream for cooking and finishing the pasta

1 batch (1 lb) of homemade maccheroni alla chitarra or other pasta 1 cup freshly grated pecorino Romano (or half pecorino and half Grana Padano for a milder flavor), plus more for passing Extra-virgin olive oil, best-quality, for serving

You will need a large pot, 8-quart capacity, for cooking the pasta; a heavy-bottomed skillet or sauté pan, 12 inch diameter or larger.

TO COOK THE MACCHERONI Heat a large pot of well-salted water (6 quarts or more) to a boil.

Drop the butter into the big skillet, and set it over medium heat.

As the butter melts, scatter in the grated lemon zest; stir it around until sizzling.

Pour in the white wine and lemon juice, add the salt, stir, and bring the liquids to a bubbling simmer.

Cover the skillet, and let cook for a couple of minutes.

Uncover the pan, and slowly pour in the cream, whisking it steadily into the simmering wine and lemon juice.

Cook, stirring occasionally, until the liquids reduce to a saucy consistency as you like, 2 or 3 minutes more.

After whisking in the cream, start cooking the pasta.

70 |

D inner

Photo credit: nospoonnecessary.com

Shake excess flour off the fresh maccheroni, and drop it into the boiling water, stirring to separate the strands.

Return the water to a rolling boil, and cook the pasta for 4 to 5 minutes, stirring occasionally, just until al dente.

With the lemon and cream sauce at a simmer, quickly lift out the maccheroni and drop it all into the skillet.

Toss the pasta until well coated, loosening the sauce with a few spoonful’s of hot pasta's cooking water if needed.

Turn off the heat, sprinkle a cup or so of grated cheese over the maccheroni, and toss well.

Finish with a drizzle of olive oil, toss again, and heap the pasta in warm bowls. Serve immediately, with more cheese at the table.

72 |

D inner

S W E D I S H M E AT B A L L S KATHLEEN WURSTER — One Workplace, Sacramento PREP TIME: 15-20 minutes | COOK TIME: 8 hours | TOTAL TIME: 8 hours, 20 minutes

16 Servings This is the main dish sequel to the last submission I made for “Lefse”. Swedish Meatballs is a dish my dad made every year, Christmas Eve, as a runner up meal to what my dad always wanted to make as a 2nd generation Norwegian. My dad always had Lutefisk growing up in North Dakota, but my mom could not tolerate the smell or taste, so they settled on Swedish Meatballs with Noodles and Lefse.

1 lb ground beef or sirloin

Place ground meat in a bowl and combine (using washed, clean hands is the best way to mix and is more fun).

½ lb ground pork

Add in spices and continue to mix.

1 tsp salt

Add in egg and breadcrumbs and continue to mix.

1 tsp ground pepper

Once meat mixture is fully combined, begin to heat oil in a deep skillet or cast iron pan, Dutch oven is the best.

1 tsp garlic powder 1 tsp onion powder 1 tsp parsley 1 tsp sage 1 tsp rosemary 1 tsp thyme

Take meat mixture and create round balls and add to pan.

This is only to lightly brown the meatballs on all sides for about 5-7 minutes. As they finish browning, drop all meatballs into a crock pot, and set to a slow cook.

Once all meatballs are in the slow cooker, turn heat to low on the skillet.

Add sour cream and mushroom soup, and stir to combine.

1 egg

Transfer gravy mixture to crock pot and gently mix in the gravy with meatballs.

1 tbsp olive oil

Cook as desired either on low or high, up to 8 hours.

¼ cup breadcrumbs

For noodles, just before serving, bring water to a boil.

16 ounces sour cream

Drop in noodles to cook as directed on package.

14 ounce can cream of mushroom soup

Drain noodles once complete and transfer to a bowl.

Add butter if desired.

1 package wide egg noodles

Serve a bed of noodles, add meatballs and gravy, and enjoy!

D inner

|

73

P O L I S H P I E RO G I KRISTI ROLAK — One Workplace, Sacramento PREP TIME: 1 hour, 30 minutes | COOK TIME: 30 minutes | TOTAL TIME: 2 hours

16 Servings My Dad is 100% Polish and this dish is a family tradition. My Dad is from the Detroit area in an area where a lot of Polish families settled. I have had this meal every year since I was a baby. My NaNa (Grandmother) made them for the holidays every year and it is part of a full Polish meal that we always look forward to. When she passed away, I was in my mid-20s and expressed interest in carrying on the tradition. So now I am the one making the homemade Pierogi’s every year for my family. They mean a lot to us as this is something special – made with love and care for our family to enjoy for Christmas Eve.

DOUGH

MUSHROOM & SAUERKRAUT FILLING

1 large egg, room temperature and beaten

1 jar of sauerkraut, drain but do not rinse

½ cup of hot water

1 large can of mushrooms, diced very small

1 tsp salt

Salt and pepper to taste

2 cups flour (+ more for rolling the dough)

Garlic power to taste

2 tbsp oil

Finely chopped onions (optional)

POTATO & CHEESE FILLING

ASSEMBLING & COOKING

2-3 large russet potatoes peeled and cubed

1 egg white, beaten

1 small container of ricotta or cottage cheese

1 tbsp butter

¼ cup of heavy whipping cream

½ of a medium onion chopped

¼ cup of salted real butter

Serve with sour cream and chopped green onions to taste

Salt and pepper to taste Garlic powder to taste

74 |

D inner

Photo credit: blogs.transparent.com

DOUGH Combine all ingredients in a standing mixer and mix until dough is formed.

Knead the dough until smooth.

Let the dough rest covered in the mixing bowl with plastic wrap for 30 minutes.

POTATO & CHEESE FILLING Boil the cubed potatoes.

MUSHROOM & SAUERKRAUT FILLING Sauté in butter all together for 5-7 minutes.

Let cool.

MAKING THE PIEROGIS Roll out dough to 1/8” thick and cut circles with biscuit cutter.

Fill with 1 tsp of your choice of filling.

Drain.

Brush edges with egg whites to seal and crimp with fork.

Add cheese, cream, butter, and seasonings.

Boil pierogi for 5-8 minutes.

Mash until smooth.

Fry in butter and onions.

Let cool.

Service with sour cream.

76 |

D inner

Photo credit: cookieandkate.com

PINEAPPLE FRIED RICE LANA SHEEHAN — One Workplace, Santa Clara Working Parents Resource Group | Asian + Pacific Islander Resource Group

PREP TIME: 15 minutes | COOK TIME: 10 minutes | TOTAL TIME: 25 minutes

6 Servings We love Thai food, and this is one of my family’s favorite dishes. This well balanced nutritious dish is easy to make at home for working parents, and the kids love the taste as well.

Heat oil in a wok or large nonstick skillet over high heat.

Add garlic and scallions, cook for 1 minute.

Add chicken and continue stirring until thoroughly cooked and browned.

Add peas, carrot (optional), and cashews, stir for 30 seconds.

2 tbsp vegetable oil 2 garlic cloves, finely minced ¼ scallions, finely chopped

Add rice and sauce.

½ lb boneless skinless chicken thighs, small cubes

Cook, stirring constantly for 2 minutes or until rice grains go from being wet with sauce to sort of caramelized.

½ cup peas, frozen

Add pineapple and raisins, stir for just 30 seconds to warm through.

½ cup carrot, chopped to small cubes – optional

Stir through green onions (optional).

¼ cup cashews

Then serve!

¼ cup raisins

1 ½ cups pineapple pieces, fresh or canned and drained 3 cups day old jasmine rice, cooked ½ cup green onion, sliced - optional SAUCE 1 tbsp oyster sauce 1 ½ tbsp fish sauce ½ tsp sugar

D inner

|

77

C H I C K E N P OZ O L E BIANCA ARCILO — One Workplace, Santa Clara Latinx Resource Group

PREP TIME: 10 minutes | COOK TIME: 2-8 hours | TOTAL TIME: 2-8 hours

10 Servings Chicken Pozole is something I’ve adopted because of the love my family had for soups and warm comfort foods during winter months. There’s nothing like a warm and comforting meal to greet you after a long day. During the week I made this in the crockpot, and it would be ready to eat right when we got home. This recipe saved me many long days and my girls embraced every single serving. Pozole is traditionally made with Pork however my 2nd child and myself aren’t pork eaters, so I reworked a traditional recipe by incorporating chicken. This dish is both flavorful and comforting. My daughters would describe it as a welcomed meal on a cold day or when feeling ill. The perfect blend of spice and flavor in their words. To this day they love when I make it. It always feels like home.

Dice onions and garlic.

2 lbs of chicken drumettes

4 tbsp chicken bouillon powder

1 tbsp oil

1 gallon water

3 large cans of hominy

GARNISH

½ yellow onion diced 3 cloves fresh garlic 1 bag (2 ounces) New Mexico chile powder 1 bag (2 ounces) California chile powder 1 bag (2 ounces) garlic powder ½ bag (1 ounce) cumin

½ red and ½ green cabbage chopped or shredded

Fry with 1 tbsp of oil.

Add chicken.

Add Hominy.

Add all spices.

Add water (water should be 4 inches over ingredients).

1 stalk green onions

Cook 8 hours on low in a crockpot or 2 hours on medium in a large pot.

1 stalk cilantro

Chop garnish.

1 serrano chili pepper, diced small

Add 1 squeezed lime to garnish to maintain freshness.

1 lime Often eaten alongside corn tortillas

½ bag (1 ounce) dried oregano

78 |

D inner

Photo credit: mhealthy.com

D inner

|

79

80 |

D inner

Photo credit: natashaskitchen.com

E A SY D E L I C I O US F I S H TAC O S PAIGE KINSEY — One Workplace, Santa Clara PREP TIME: 30 minutes | COOK TIME: 25 minutes | TOTAL TIME: 55 minutes

6 Servings During the pandemic, I moved home with family and suddenly was no longer cooking for one. In an effort to take on the challenge and learn something new, my family and I each picked one night of the week to be the designated chef, cooking for a family of 6. These fish tacos were my training wheels and gave me the confidence to try new things in the kitchen! Not only are these tacos incredibly easy and delicious, but they are also loved by all and have become a staple in our weekly menu!

Line large baking sheet with parchment or silicone liner.

In a small dish, combine seasonings: cumin, cayenne pepper, salt, and black pepper, and evenly sprinkle seasoning mix over both sides of tilapia.

Lightly drizzle fish with olive oil and dot each piece with butter.

Bake at 375° F for 20-25 minutes.

To brown edges, broil for 3-5 minutes at the end if desired.

Combine all taco sauce ingredients in a medium bowl and whisk until well blended.

To serve the tacos, quickly toast the corn or flour tortillas on a large dry skillet or griddle over medium-high heat.

ASSEMBLY Start with pieces of fish, then add remaining ingredients, finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce!

Serve with a fresh lime wedge to squeeze over tacos.

FISH TACO INGREDIENTS 12 small white corn or flour tortillas 1½ lb tilapia ½ tsp ground cumin ½ tsp cayenne pepper

½ diced red onion ½ bunch cilantro longer stems removed 4 ounces (1 cup) cotija cheese, grated 1 lime cut into 8 wedges

1 tsp salt

FISH TACO SAUCE INGREDIENTS

¼ tsp black pepper

½ cup sour cream

1 tbsp olive oil

1/3 cup mayo

1 tbsp Butter

2 tbsp lime juice from 1 medium lime

FISH TACO TOPPINGS ½ small purple cabbage 2 medium avocados sliced

1 tsp garlic powder 1 tsp sriracha sauce or to taste

2 roma tomatoes diced – optional

D inner

|

81

GHIVECIU (GIVECH) THERESA BEHDJET — One Workplace, San Francisco PREP TIME: 1 hour | COOK TIME: 2 hours, 15 minutes | TOTAL TIME: 3 hours, 15 minutes

8 Servings This recipe is from the San Francisco A LA Carte Cookbook by The Junior League of San Francisco (1979).

It is an authentic Romanian recipe that my mom has made for years because this reminds her of home.

Preheat oven to 400° F .

SAUCE

VEGETABLES

Lightly whisk olive oil, garlic, herbs, salt, and pepper.

½ cup olive oil

1 eggplant, peeled and cubed

Prepare the vegetables except for the tomatoes.

4 cloves garlic, minced 2 tsp marjoram 2 tbsp parsley 1 tsp thyme Salt and pepper

1 zucchini, sliced 1/2 inch thick 1 green pepper, cubed 1 onion, sliced ½ cup celery, sliced ½ carrots, sliced 2 potatoes, peeled and sliced

D inner

Layer vegetables in the dish, drizzling the olive oil mixture on each layer before adding the next layer, eggplant, zucchini, green pepper, onion, celery, carrot, potato, and cauliflower.

Cover tightly with foil and bake for 2 hours.

Take out of the oven and layer the tomatoes.

Add the grapes randomly over the top.

Continue baking without the foil for 15 minutes.

1 cup cauliflower, broken into small florets

NOTES Do not freeze. Can be prepared a few hours prior to baking. Reheats well and is a delicious leftover.

2 medium tomatoes, peeled, seeded and sliced

Feel free to experiment and substitute with vegetables of your choice, almost any vegetable can be used with the exception of beets and spinach.

½ cup seedless grapes

82 |

Lightly oil a 5-6 quart casserole dish.

P O L E T TA A L A M AT T O N E KIRA COWAN — Vantis, Seattle PREP TIME: 15 minutes | COOK TIME: 25-35 minutes | TOTAL TIME: 50 minutes

6 Servings As a teenager, I was brought under the wing of my soon to be stepdad in the kitchen. “Hey, have you seen this?" Or, "let me show you,” that kind of thing. It was a great bonding experience for both of us and my curiosity took off. Flavors, cooking methods, timing, understanding what went together, meant a whole new world to me, and it helped in my transition with the “new,” and offered a language between us that was very special. This dish was a favorite. I come back to it time and again with a smile every time.

Butterfly the chicken and place in a large bowl, breast side up.

Zest the lemon, add the juice and the rest of the ingredients making sure the whole chicken is generously covered in all the “goodness”.

Marinate for about an hour or so.

Turn the BBQ to medium-high and place chicken breast side up with the cast iron skillet on top of the chicken, evening out the thickness of the meat, which will make it cook evenly.

Turn the meat after 7-9 minutes and place the skillet again on the chicken, cooking another 7-9 minutes. Continue doing this and check for doneness with thermometer in chicken breast.

It should register 145° F. Remove and let rest from grill, 10 minutes.

Cut and plate.

4-5 lb whole chicken, butterflied Zest of one lemon Juice of one lemon ¼ tsp (or more for spicier flavor), red pepper flakes 1 tsp each of thyme, rosemary 2 generous pinches of Kosher salt and coarse ground pepper (or to your liking) 3-4 tbsp olive oil 1 large cast iron skillet

Serve with your favorite greens and a grain salad!

D inner

|

83

W E A R E O P E N ( L G BT Q+ ) R E S O U RC E G RO U P

While community and coming together with our Chosen Family are very important in the LGBTQ+ culture, there is no such thing as LGBTQ+ food.

LGBTQ+ people hail from every country and every state, we represent every religion, race, and class, and we embrace the fullness of our community.

The ingredients of acceptance, care, quality and diversity are probably the most common hallmarks of the dining experience, driven by history and social context. Think of late-night restaurants and clubs, the most colorful dinner parties where everyone is accepted, and the care shown for the sick during the AIDS crisis — attention to the quality of the experience is the driver. But that’s not to say there aren’t amazing LGBTQ+ chefs, because there are loads!

OUR RECIPES Apple Toffee French Toast with Apple Syrup

17

BLT Bites

112

Garlic-Ginger Chicken with Cilantro & Mint

31

Hot Spinach & Artichoke Dip

121

Bangin’ (tofu) Bánh Mì

36

Tortellini Salad

135

Mom’s “Silver Palate” Chicken Marbella

40

Russian Potato Salad (Olivier Salad)

136

Vietnamese Pork Balls with Dipping Sauce

54

Grandma’s (Oma’s) Chocolate Thumbprints

150

Spicy Grilled Chicken Wings

96

Kentucky Bourbon Chocolate Pecan Pie

152

Tamales

104

Mrs. Rowe’s Southern Pecan Pie

157

Jalapeño Corn Bread

108

Carrot Cake

178

84 |

WE ARE OPEN RESOURCE GROUP

Food transcends all barriers. I’m so grateful to work in the food space because it allows me to enter into people’s lives — people who might protest against the LGBTQ community.

They say the way to the heart is through the stomach. Love is love. Food is love.

– Hannah Hart

86 |

D inner

SIMPLE HAM & CHEESE SLIDERS LEIGH ZILS — One Workplace, Santa Clara Working Parents Resource Group

PREP TIME: 5 minutes | COOK TIME: 15 minutes | TOTAL TIME: 20 minutes

5 Servings As a working mom, I am regularly against the clock, but I never want my kids to feel it. Cooking for my family, and prioritizing our dinnertime, when I can, allows me to slow down for them, demonstrate that they are central in my life, and hopefully replace some memories of “mom rushing out the door” with ones of licking spatulas and smelling aromas that will forever bring them back to their childhood. Yet, even with best intentions, I regularly find the number of hours in a day staring back at me, as if daring me to try to make dinner on top of a workday. I don’t back down from a good dare, so I developed some mom-hacks over the years that allow me to make dinner, entertain at the holidays, and host birthday and block parties with minimal effort but crowd-pleasing results.

Preheat your oven to 350° F .

In a 9×13 inch baking dish, lay out only the bottoms of your Hawaiian buns.

Spread mustard on the bottom of the buns.

Layer the bottoms with ham.

Do the same thing with the cheese.

Place the tops on each roll.

In a bowl, add butter, brown sugar, Chick-fil-A sauce (or honey mustard), onion powder or dried onions, and Worcestershire sauce.

Microwave for about 2 minutes, or until everything has melted together.

Stir to thoroughly combine.

Using a spoon or a brush, spread the sauce over the tops of the buns dispersing as evenly as possible.

1 package Kings Hawaiian Buns (pre-sliced)

2 tbsp Chick-fil-A sauce (or honey mustard)

¾ lb thinly sliced ham

½ stick butter, melted

½ pound Swiss or Gruyère cheese

2 tsp onion powder, or dried onions

Yellow mustard (estimated at ¼ cup)

1 tbsp Everything but the Bagel seasoning (or poppy seeds)

Sliced dill pickles (2-3 per slider) 2 tbsp Worcestershire 1 tbsp brown sugar

Sprinkle “Everything but the Bagel” seasoning or poppy seeds on top of the rolls.

Bake for about 15 minutes, or until the cheese is melted and gooey!

Photo credit: mybakingaddiction.com

D inner

|

87

E A SY- P E A SY P U M P K I N S O U P LEIGH ZILS — One Workplace, Santa Clara Working Parents Resource Group

PREP TIME: 15 minutes | COOK TIME: 20 minutes | TOTAL TIME: 35 minutes

4 Servings Melt 4 tbsp of butter in a large pot.

6 tbsp butter

Add all onions and saute until soft.

A bundle of green onions chopped

Add the pumpkin, chicken stock, and salt to taste.

1 large onion chopped

Bring to a boil and simmer 10 minutes.

1 large can of pumpkin puree

Knead the flour with 2 tbsp melted butter and whisk into soup.

1 large can of chicken broth

Bring soup to a boil and whisk until thickened.

½ tsp salt

Add cream.

3 tbsp flour

GARNISH OPTIONS Crème fresh, roasted pumpkin seeds, parsley or cilantro, or even maple syrup if you want a sweeter option.

1 cup of light cream or half and half

WANT TO SPICE IT UP? Curry – stir in a touch of curry powder.

Thai Red Curry – saute 2 tbsp red curry paste in ½ tbsp oil.

Cook until fragrant, then proceed with making the soup recipe.

Use coconut cream instead of cream. Garnish with coriander/cilantro.

Ginger – saute 1 tbsp finely chopped ginger in ½ tbsp oil or butter, then proceed with recipe.

Other add-in considerations could include cumin, coriander, smoked paprika, turmeric, and/or cayenne.

88 |

D inner

Photo credit: cookieandkate.com

D inner

|

89

YA K I U D O N W I T H S H R I M P BY QA S H A N G TINA MUI — Splice, Oakland Asian + Pacific Islander Resource Group

PREP TIME: 10 minutes | COOK TIME: 10 minutes | TOTAL TIME: 20 minutes

4 Servings

2 pack (200 grams) udon noodles preferably vacuum-packed

FOR THE SAUCE

4 tbsp neutral oil

2 tsp dark soy sauce NOT regular one

16-20 shrimp about 100 grams 2 garlic minced 2 yellow onions sliced 16 white mushrooms sliced, about 120 grams 2 carrots cut matchstick-style 2 spring onions, green and white separately chopped 2 tbsp regular soy sauce Pinch salt and pepper

90 |

D inner

2 tbsp oyster sauce

2 tsp rice vinegar 2 tsp brown sugar 2/3 tsp freshly crushed black pepper

Boil the udon noodles according to the package instructions. Drain and rinse with cold water.

Drizzle some oil and set aside.

Heat 1 tbsp oil in a pan, toast the minced garlic for 1 minute then add the mushrooms. On high heat stir around until cooked. Then add the onions, the white part of the spring onions and the carrots. Stir for 2-3 minutes. Sprinkle a pinch of salt and pepper and take the veggies out.

In the same pan add additional 2 tbsp oil and fry the shrimp. Add soy sauce and pinch of salt. Cook until the shrimp are no longer pink.

Then add the udon noodles. Fry on high heat, stirring continuously so the noodles slightly crisp up evenly.

Pour the sauce. Stir.

2 tbsp toasted sesame oil

Then toss in the veggies.

Pinch of salt

Turn off heat and sprinkle spring onions.

Enjoy!

Photo credit: ChilitoChoc.com

D inner

|

91

92 |

D inner

C H I C K E N F L AU TA S VICKY ARANDA — One Workplace, Santa Clara Latinx Resource Group

PREP TIME: 1 hour | COOK TIME: 1 hour | TOTAL TIME: 2 hours

12 Servings My favorite flautas are made by my mom, in my opinion — hers are the best! Mami’s touch.

In a large pot, place chicken breast with 1 tomato cut in half, 1/2 onion, garlic glove, and cover with water. Add salt to taste.

Bring to a boil over medium-high heat. Reduce the heat and simmer until the chicken is fully cooked.

1 large chicken breast

While chicken is cooking, chop 3 tomatoes, 4 serrano chiles, and remain 1/2 onion.

1 onion

Shred chicken.

In a frying pan, add vegetable oil, chopped tomatoes, chopped serranos, and chopped onion, and add salt and garlic salt to taste. Fry on medium-low until ingredients are almost a sauce.

Add shredded chicken. Mix until chicken absorbs sauce.

Warm the tortillas on a comal or in the microwave to make pliable. If using the microwave, stack the tortillas on a plate and cover with damp towel. Microwave until pliable, 10 to 15 seconds.

Fill the tortillas by using 1 tbsp of the shredded chicken onto a tortilla. Roll the tortilla up over the filling tightly, then secure with a toothpick so that the filling does not fall out during frying. Place on a plate and repeat with the remaining tortillas.

Add enough vegetable oil to your frying pan so that it comes up about 2 inches. Heat over medium-high heat until 375° F. Fry the flautas using tongs and working in batches allowing space between them. Carefully place the flautas into the oil and fry until golden-brown and crispy, flipping halfway through, 2 to 4 minutes total.

Transfer the flautas to a plate with a napkin to drain any excess oil.

4 tomatoes

1 garlic clove 4 serrano chiles Salt to taste Garlic salt to taste 12 corn tortillas Vegetable oil, for frying Toothpicks to secure filling from falling out GARNISH Chopped lettuce Sour cream Avocado Salsa, store bought Cotija cheese

Garnish with lettuce, sour cream, avocado, salsa, and cotija cheese.

D inner

|

93

SIDES

SPICY GRILLED CHICKEN WINGS BARB MEYER — OpenSquare, Seattle Black Resource Group | We Are Open Resource Group

PREP TIME: 1 hour, 30 minutes | COOK TIME: 30 minutes | TOTAL TIME: 2 hours

2-4 Servings I was visiting my son in upstate New York, and we stopped at a farmers market where they were offering these amazing chicken wings. After devouring 3 orders, I asked them for their recipe. Pure addiction!

½ cup gochujang (Korean chili paste) 2 tbsp toasted sesame oil 2 tbsp honey 1 tbsp grated fresh ginger 3 large garlic cloves, grated 4 lbs chicken wings 1/2 cup toasted sesame seeds

Whisk together gochujang, oil, honey, ginger, and garlic in bowl.

Add chicken wings, and marinate in refrigerator for one hour.

Preheat grill to medium (or oven at 350° - 400° F).

Remove wings from marinade and discard marinade.

Grill, covered, until chicken is 165° F, around 20 minutes, turning wings every 4-5 minutes.

Place on a platter and sprinkle with green onions and sesame seeds.

1 or 2 green onions

96 |

S ides

Photo credit: mysequinedlife.com

S ides

|

97

98 |

S ides

HERB BREAD MAXINE HODDINOTT — OpenSquare, Seattle Black Resource Group | We Are Open Resource Group

PREP TIME: 1 hour, 15 minutes | COOK TIME: 45 minutes | TOTAL TIME: 2 hours

1 Loaf of Bread I learned to make this when I was in college — it's an old hippie recipe that is quick to make, and wonderful for toast in the morning.

Combine warm water, yeast, and sugar in a bowl and set aside.

Warm milk and mix with butter till melted – cool a wee bit before throwing into a big bowl.

Warm the oven at this point for the dough to raise ahead of time – not too hot.

Add in to big bowl onion, salt, dried herbs, spices and powdered sugar.

Toss in the bowl until well mixed.

Add in the warm milk and butter, proofed yeast, and water to the big bowl and stir to mix well.

Add in the flour.

This is a pretty wet dough so just stir with a tough wooden spoon well until all mixed and together – scrape to the bottom of the bowl – butter the insides, cover and tuck in a warm spot for 1 hour to rise.

When triple-ish in bulk stir down and pour the sticky mess into a well-buttered bread loaf pan – let rest, covered with paper towel for about 10 minutes – about the amount of time to crank up the oven to 350° F. When oven is fully heated to 350° F, bake the bread for about 1 hour – checking at around 45 minutes. The top should be a warm brown, the kitchen should smell wonderful, and the bread should be pulled away from the sides of the pan.

½ cup warm water 1 package of yeast 1 ½ tbsp sugar ½ cup of milk 1 tbsp butter ½ tbsp or more minced sweet onion – to taste (personally I like a smidge more) ½ tsp kosher salt ½ tbsp dried dill, thyme, oregano, and/or rosemary (this is up to you — I dump in the dill because I love it) Cracked peppercorn to taste ¼ tsp powdered ginger 3 tbsp (or more to taste) fresh dill, finely chopped 2 ¼ cups all-purpose unbleached flour

Pop out of the pan and cool well before cutting – while cooling run some butter over the top to melt in and enjoy!

This is a rather forgiving dough – you can add powdered garlic, onion, or any number of dried herbs. They bloom flavor better if you can pour the warm milk and butter over them before it totally cools down – if you do this, wait a minute before throwing the yeast in because you don’t want to kill it.

S ides

|

99

C R A N B E R RY SAU C E TIFFANY ANTHONY — OpenSquare, Seattle PREP TIME: 15 minutes | COOK TIME: overnight | TOTAL TIME: 12-15 hours

12-15 Servings When I was a child, every Thanksgiving Eve we’d put a towel on the kitchen floor, get out our three-step wood stool and fasten the old hand crank metal grinder. My brother and I would take turns putting the cranberries in there grinding them up. I loved listening to the cranberries crunch as they went through. My parents would be in the kitchen preparing the other foods for our big meal the next day. I started making this, now using a food processor, when I moved away from home out to Seattle. This is now a staple I make for Thanksgiving and Christmas dinners with my husband’s family. Everyone who says they don’t like cranberry sauce loves this and they get upset if I don’t make it. It is awesome on sandwiches with the leftover turkey, in place of mayo.

Grind or chop cranberries in food processor, place in bowl.

2 bags fresh cranberries

Add sugar to chopped cranberries and mix thoroughly.

1 cup heavy whipping cream

Cover and refrigerate overnight.

1 cup sugar 2-3 tbsp powder sugar Pecans - optional

Next day, drain water from cranberries.

Whip heavy whipping cream, adding powdered sugar as cream starts to thicken.

Mix the whip cream with the drained cranberries.

Cover and refrigerate until ready to serve.

Stir in pecans, if desired, when ready to serve.

100 |

S ides

FRESH PESTO DALE E. DEWHITT — OpenSquare, Seattle PREP TIME: 20 minutes | COOK TIME: none | TOTAL TIME: 20 minutes

8-10 Servings While traveling in Italy we fell in love with pesto. So, I learned to make it. Now it is expected at every family gathering. My family calls it “crack.”

Combine all ingredients except the oil into a food processor.

Pulse the food processor to mix the ingredients.

With the food processor on, slowly drizzle the olive oil until the pesto reaches the right consistency.

2 cups fresh basil ½ cup pine nuts (toast in non-stick pan until golden) 1 cup Parmesan cheese 3 tbsp of minced garlic, about 9 cloves

Photo credit: joyfoodsunshine.com

1 tsp salt 1 tsp of black pepper ½ tsp of red pepper flakes - optional ¾ cup high quality extra virgin olive oil

S ides

|

101

W O M X N I N T H E W O R K P L AC E R E S O U RC E G RO U P

In most cultures throughout history womxn are linked closely with food, cooking, and gathering the family to eat. Aside from robust nurturing, coming together to cook family recipes and passing those recipes and their smells and tastes on can create and keep powerful family memories alive. Preparing and sharing meals in the homes of our grandmothers, aunts, and mothers does more than fill our bellies with food –– it fills our souls with love.

OUR RECIPES Nigella’s Strapatsada

18

Lumpia Shanghai

132

Lebanese Chicken & Rice

32

Angie’s Lemon Bars

147

Mom’s “Silver Palate” Chicken Marbella

40

Kentucky Bourbon Chocolate Pecan Pie

152

Jalapeño Corn Bread

108

Mrs. Rowe’s Southern Pecan Pie

157

BLT Bites

112

Poor (Wo)man’s Chocolate Cake

164

Hot Spinach & Artichoke Dip

121

Cassava Cake

170

Crab Fondue Dip

127

102 |

WOMXN IN THE WORKPLACE RESOURCE GROUP

Photo credit: Becca Tapert on Unsplash

It’s around the table and in the preparation of food that we learn about ourselves and about the world.

– Alice Waters

TA M A L E S MAXINE HODDINOTT — OpenSquare, Seattle Black Resource Group | We Are Open Resource Group

PREP TIME: 1 afternoon | COOK TIME: 45 minutes | TOTAL TIME: 1/2 a day

24-30 Servings Making tamales is best done with lots of friends and mimosas. I have always frozen them in a package of four as two per person is enough – you may want more, but over two and you will feel too full!

In a large pot, take the bacon or fatback and reduce to oil and crispies.

2 large chuck roasts

2 bay leaves

1 large sweet onion

Pinch of each – oregano, thyme and sage, dried and crumbled

Bring up the temperature to sear roasts on all sides and remove.

Cinnamon Achiote seed paste – easier than the seeds to grind up

While onions are caramelizing, toast the coriander and cumin in a pan and grind in food processor. In the same pan, toast the pepitas, pine nuts, and almonds, separately since they toast differently. Throw these in the food processor and chop to a coarse meal.

Tomato paste

Add garlic and slightly brown and remove immediately.

Small can of chipotle peppers

Add a little olive oil if you need it and break up the achiote paste into the oil, add back the onions and garlic and throw in some tomato paste, about ½ of the can.

Fatback or bacon Chili sauce, enough to cover meat 6 or more cloves of garlic ¼ cup cocoa powder ½ cake Inabara chocolate Coriander seeds Cumin seeds

Jar of good red designer salsa

Pepita seeds (pumpkin seeds)

Olive oil

Almonds Pine nuts

Red sofrito Maple syrup

Add minced onion and caramelize and remove.

Stir up and add one container of chili sauce, cinnamon, herbs, cocoa powder, chocolate, salsa, nut meal spices, and nestle the roasts in place.

Add the rest of the chili sauce, sofrito, and the can of peppers. Tuck the bay leaves in place, put the lid in place, and bring everything to a good simmer.

Let this sit simmering on the back burner. Poke every now and then, stir to make sure it’s not burning to the bottom and generally monitor until the meat pulls apart with a couple of forks. Taste and adjust spices, heat or sweetness. I add the maple syrup at the end.

INSTRUCTIONS Take a large, deep sauté’ skillet (one with straight sides and a lid).

Heat the olive oil and sauté the onions until caramelized, when onions are caramelized

104 |

S ides

add the garlic and sauté (don’t burn) then remove to separate bowl for later.

Take the quartered chicken and put skin side down.

Add more olive oil if you need it and brown. Flip and brown on the other side.

Add back the onions and garlic and cover. Cook on low to medium heat until the meat falls off the bone, about an hour.

Remove the bones and add the rest of the ingredients.

Simmer for about half an hour. Taste to adjust spices and flavor.

Put aside and cool in covered bowl.

Refrigerate until you are ready to assemble the tamales.

Don’t forget when making your masa to be sure to use flavorful liquids.

I like to make a masa liquid by roasting beef marrow bones, adding about a tbsp of annatto seeds, salt and pepper to taste, and making a delicious broth from them for the beef tamales.

For the chicken, I like to add chicken broth that has been flavored to taste with salt, pepper, and any fat skimmed off the tamale filling mix.

When preparing for the meal, place tamales in a double boiler, and steam for 45 minutes. Let rest for about 10 minutes before serving with a great chili sauce or Mexican crème’.

CHICKEN OR TURKEY TAMALE FILLING INGREDIENTS 1 whole chicken or 2 large turkey breasts – quarter, rinse, pat dry, add salt and pepper 1 large sweet onion, diced Several cloves of chopped garlic Olive oil Adobo

Coriander seeds, toasted in pan and crushed One small can of jalapeño chilies, hot or medium (to taste) Oregano, dried and crushed Fresh cilantro Basil Thyme, dried and crushed 2 bay leaves

Green sofrito

Chicken stock or soup

Pepitas, toasted in pan and chopped fine in a food processor

One large can Hominy, drained and rinsed

Green “designer” salsa

Fresh red pepper, diced

Cumin seeds, toasted in pan and crushed

Beans, whole, cooked previously

APPLE BREAD DRESSING TIFFANY ANTHONY — OpenSquare, Seattle PREP TIME: 30 minutes | COOK TIME: 4-6 hours | TOTAL TIME: 6 hours, 30 minutes

12-15 Servings My dad made this recipe in the crock pot about 10 years ago when my family moved to Florida. We all gathered along with my brother’s family. When my dad got sick with multiple myeloma (bone/blood cancer), he had me join him in making the recipe. After he passed, it became my responsibility to make for Thanksgiving and Christmas family dinners. Now that my family is back in the Pacific Northwest, I make this stuffing because it makes me feel like my dad is in the kitchen cooking with me.

1 ½ loaves white bread, dried, cut into 1 inch cubes 2 medium onions coarsely chopped 6-8 celery stocks, cut ½ inch pieces 2 cup canned low sodium chicken broth 3 tbsp ground or rubbed sage

Spray large pan with butter, sauté onions and celery until opaque.

Sprinkle with salt and pepper.

In large bowl, mix bread cubes, sautéed onions, celery, and sage mix well. Add chicken broth until mixture is damp, not mushy.

Fold in apples.

Stuff turkey, not too tight.

Place remainder into crockpot sprayed with Pam. Add some extra broth for extra moisture. Cook on low while turkey is cooking, at least 4-6 hours.

3-4 gala or Fuji apples, wash, peel, and core, cut into ½ inch cubes 2 tsp salt ½ tsp pepper

106 |

S ides

Photo credit: eatwell101.com

S ides

|

107

JA L A P E Ñ O C O R N B R E A D CCB — One Workplace, San Francisco Womxn in the Workplace Resource Group | Black Resource Group | We Are Open Resource Group

PREP TIME: 35 minutes | COOK TIME: 35 minutes | TOTAL TIME: 1 hour, 20 minutes

8-12 Servings If you are going to eat cornbread, it might as well be really tasty! While I lived in Santa Fe, New Mexico, I had some very good jalapeño cornbread and got the best recipe from a friend. Goes great with chili or stew, and is a big hit while watching football games.

Preheat oven to 425° F. Grease an 81/2×41/2 inch loaf pan.

Sift all dry ingredients in large bowl and set aside.

In medium bowl, place milk, corn, eggs, and shortening.

Combine with electric mixer until well blended.

Add dry ingredients and stir.

Add cheese and jalapeño peppers and stir until all are blended.

4 ounce can diced or chopped jalapeño peppers, drained; or for spicier use 1/2 cup finely chopped, fresh jalapeños 1 1/2 cups yellow corn meal 1 tbsp sugar 1 tbsp baking powder 1 cup milk

Pour batter into loaf pan.

2 large eggs

Bake in oven until golden brown, about 35 minutes.

1 (8.75 ounce) can of cream style corn or substitute 1/2 cup fresh or frozen corn kernels

Makes one loaf.

¼ cup shortening 1 ½ cups grated sharp cheddar cheese

S U K J U N A M U L- M U C H I M DAMIEN MAKER — One Workplace, Santa Clara Asian + Pacific Islander Resource Group

PREP TIME: 15 minutes | COOK TIME: 5 minutes | TOTAL TIME: 20 minutes

3 Servings Blanch beans sprouts in boiling water for 1-2 minutes.

Rinse bean sprouts in cold water and let sit for a few minutes.

Mix the garlic, green onions, fish sauce, sesame oil, sesame seeds, and salt in a bowl.

Drain bean sprouts and shale off any bean sprout shells.

12 ounce package of bean sprouts 2 cloves of finely chopped fresh garlic

Add the bean sprouts to the bowl and mix thoroughly to coat.

2 stocks of chopped green onions

Cover and let chill in the fridge for a couple hours.

2 tbsp of fish sauce

TIPS Adjust the salt, based on your preferred taste. The first time I would make per the recipe and then you will know if you should add more or less salt the next time.

½ tbsp of salt 1 tbsp sesame oil 1 tsp sesame seeds

The longer you let the dish chill the better.

Photo credit: thespruceeats.com

S ides

|

109

S U P E R S I M P L E G LU T E N F R E E ZU C C H I N I F R I T T E R S CHRISTOPHER GOOD — One Workplace, Santa Clara PREP TIME: 5-10 minutes | COOK TIME: 6-12 minutes | TOTAL TIME: 11-22 minutes

2-3 Servings Several years ago, after battling several immune disorders, my wife learned that she would need to adopt a gluten free diet. This challenged our family to change the way we eat, and to seek out simple, great tasting, and healthy meals that can be prepared quickly. These gluten free zucchini fritters have become a great addition to any meal – or a fantastic afternoon snack.

Wash and dry the zucchini.

1 large zucchini 1/3 cup gluten free panko breadcrumbs 1/3 cup shredded Parmesan cheese 1/3 cup shredded mozzarella cheese 1 tsp hot sauce 1 egg

Shred the zucchini into a medium sized bowl using the large side of a box grater.

Remove the shredded zucchini and place into a large ziplock bag with one corner cut off.

Press and squeeze as much moisture as possible out of the zucchini, draining the excess liquid out of the bag.

Return the pressed zucchini shreds into the original bowl.

Add the dry ingredients: gluten free panko crumbs, Parmesan and mozzarella cheese.

Add the hot sauce and one egg.

Mix and season with a large pinch of salt and pepper.

Form the mixture into small balls – about the size that can easily be cupped in your hand.

Press out any additional liquid and shape into a small flat round cake.

Consider using a small metal ring to shape the fritter.

Egg poaching rings work well for this.

Heat a non-stick pan over medium heat – adding enough oil to coat the bottom of the pan. Avocado oil is preferred but can be substituted with extra virgin olive oil.

Cook each fritter for 3 minutes on each side.

Add salt and pepper to taste, and serve with hot sauce on the side.

110 |

S ides

S ides

|

111

B LT B I T E S KRIS WIEGAND — One Workplace, San Francisco Womxn in the Workplace Resource Group | We Are Open Resource Group

PREP TIME: 20-25 minutes | COOK TIME: refrigeration only | TOTAL TIME: 3 hours

16 Servings This is an appetizer that I started to make as a little something “extra” to serve, and everyone loves it! It is so easy and delicious. The flavors of bacon and tomato with the mix of Parmesan cheese is delicious!

Cut thin slice of each tomato top; scoop out and discard.

16 to 20 cherry tomatoes

Invert the tomatoes on a paper towel to dry.

1 lb sliced bacon, cooked and crumbled

In a small bowl, combine the remaining ingredients.

½ cup of mayonnaise 1/3 cup chopped green onions 3 tbsp grated Parmesan cheese 2 tbsp snipped fresh parsley

112 |

S ides

Spoon into each tomato.

Refrigerate for several hours.

Sprinkle with shredded cheddar.

Photo credit: cherryandspice.com

Photo credit: saltandwind.com

W H O L E ROA S T E D C AU L I F L O W E R REUT DIAMOND — One Workplace, San Francisco Working Parents Resource Group

PREP TIME: 10 minutes | COOK TIME: 40-45 minutes | TOTAL TIME: 1 hour, 40 minutes

2-4 Servings This is my go-to side dish. I make it almost every night. It goes well with everything and it’s light and healthy.

It’s the signature dish at the famous Miznon at the Chelsea Market in NYC.

To prep the cauliflower, slightly cut the base of the cauliflower but make sure to keep the leaves intact.

Bring a pot of very salty water to a rolling boil. Boil the cauliflower for about 7 minutes. It’s ready when you’re able to pierce it with a fork, but is still a little firm.

1 medium-sized cauliflower 2 tsp olive oil Salt

Take out of water and place on a baking tray. Let chill.

Preheat the oven to 480° F. Once chilled, rub it thoroughly with olive oil and sprinkle with salt. Roast in the oven until beautifully golden brown.

To serve, drizzle with additional olive oil and a pinch of salt.

Be sure to enjoy the leaves!

S ides

|

113

L E M O N G A R L I C K A L E SA L A D BY JULIA MOSKIN & NYT COOKING KIRA COWAN — Vantis, Seattle PREP TIME: 5 minutes | COOK TIME: 0 minutes | TOTAL TIME: 5 minutes

16 Servings For the people who say they don’t like Kale, this is for you! This is a lovely, light salad. Rich with tang and crunch.

Mix together

2 cups sliced almonds ⅓ cup freshly squeezed lemon juice, from 2 to 4 lemons Kosher salt 1 ½ cups extra virgin olive oil 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole 10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming) 1 ½ cups freshly grated Parmesan – optional

114 |

S ides

Photo credit: cooking.nytimes.com

Photo credit: foodnetwork.com

M I C H A E L’S O R Z O SA L A D LIZ FERRARI — One Workplace, Santa Clara PREP TIME: 30 minutes | COOK TIME: 10 minutes | TOTAL TIME: 40 minutes

4-6 Servings This is a Ferrari Family favorite, and a healthy and easy do ahead salad. I can’t remember a party when I wasn’t asked for the recipe. Recipe by Giada De Laurentiis.

Bring a large pot of salted water to a boil over high heat.

Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

1 lb orzo pasta

Drain pasta and put the pasta on a large cookie sheet.

3 tbsp extra virgin olive oil, plus ¼ cup

Drizzle the pasta with 3 tbsp olive oil, toss, spread out, and set aside to cool.

2 cups fresh arugula (about 3 ounces)

Once the orzo is cool, transfer to a large serving bowl.

¾ cup crumbled ricotta salata cheese or fetta cheese

Add the remaining ingredients and toss gently to combine.

½ cup dried cherries 12 fresh basil leaves, torn ¼ cup toasted pine nuts 3 tbsp lemon juice 1 tsp freshly ground black pepper

S ides

|

115

B E A N SA L A D MONA HEFFERNAN — One Workplace, Santa Clara PREP TIME: 10 minutes | COOK TIME: 20 minutes | TOTAL TIME: 30 minutes

4 Servings My mom is from Germany, and this is one of her many wonderful salads. Cool and refreshing when it’s hot out, and it’s healthy!

Cook green beans until soft, about 10 minutes.

Drain and put in serving bowl.

Pour salad dressing on hot beans.

Add onion.

Mix salad.

Refrigerate.

Let set 3 to 4 hours prior to serving for best results.

Fresh (or frozen) green beans, cut in 1 – 1 ½ inch bite size pieces 1 small onion, chopped into small pieces SALAD DRESSING Juice 1 fresh lemon Olive oil Season salt Salt Pepper Garlic powder

116 |

S ides

S ides

|

117

C R E A M Y V E G A N ROA S T E D C AU L I F L O W E R SA L A D W I T H L E M O N TA H I N I D R E S S I N G PAIGE KINSEY — One Workplace, Santa Clara PREP TIME: 20 minutes | COOK TIME: 30 minutes | TOTAL TIME: 50 minutes

4 Servings Living a plant-based diet for 5 years has allowed me to try many creative foods that are delicious, filling, and completely dairy and meat-free. This vegan salad is the perfect balance of savory and spice that can be eaten as a main dish or as a side. The homemade tangy lemon tahini dressing is pure magic, and you will want to put it on EVERYTHING!

Preheat the oven to 400° F.

2 heads cauliflower (purple or green preferred for color, but white will work as well)

½ tsp cumin

½ red onion

SPICED CHICKPEAS

2 tbsp olive oil

1 15 ounce can chickpeas

Salt and pepper to taste

1 tbsp olive oil

¼ tsp cayenne ¼ tsp salt

½ bunch parsley

½ tsp smoked paprika

LEMON TAHINI DRESSING

¼ tsp garlic powder

1/3 cup tahini

1/8 tsp cayenne

1/3 cup water

Salt and pepper to taste

Chop the cauliflower into small florets and place them on a large baking sheet.

Slice the red onion into 1/4 inch strips and place them on the baking sheet.

Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper.

Toss the cauliflower and onions until coated in oil, salt, and pepper.

Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.

While the cauliflower and onions are roasting, make the lemon tahini dressing.

¼ cup lemon juice

Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender.

2 cloves garlic, minced

Blend until smooth, then refrigerate until ready to serve.

Drain and rinse the can of chickpeas.

118 |

S ides

Photo credit: lastingredient.com

Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper.

Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy.

Remove the chickpeas from the heat.

Pull the parsley leaves from their stems and roughly chop the leaves into small pieces, about 1 1/2 cups loosely packed once chopped.

To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top and toss to combine. Serve warm or cold.

S ides

|

119

T O M AT O & P LU M C A P R E S E LEIGH ZILS — One Workplace, Santa Clara Working Parents Resource Group

PREP TIME: 15 minutes | COOK TIME: 0 minutes | TOTAL TIME: 15 minutes

2-4 Servings Peel and cut lemongrass into fine bits.

5 sliced ripe plums

Mix with roughly ¼ cup olive oil in a large bowl.

5 sliced ripe tomatoes (heirloom preferred but cherry will do too)

Toss sliced plums and tomatoes in the oil mixture.

Basil

Place burrata in the center of a serving dish and plate the fruit mixture surrounding it.

Lemongrass stalk or tubed lemongrass found in grocery produce section

Cut basil and sprinkle to garnish.

Olive oil

Finish with salt and pepper.

Drizzle with additional olive oil at your discretion.

Burrata cheese Salt and pepper (coarse salt if handy) Photo credit: sarcasticcooking.com

Photo credit: thekitchn.com

H O T S P I N AC H & A RT I C H O K E D I P KRIS WIEGAND — One Workplace, San Francisco Womxn in the Workplace Resource Group | We Are Open Resource Group

PREP TIME: 10 minutes | COOK TIME: 20-25 minutes | TOTAL TIME: 35 minutes

6-8 Servings This is a recipe that I started making years ago for an easy appetizer during the cold winters out East. It was such a hit that I was asked to bring it anytime we were getting together with others. Hot or cold weather, it doesn’t matter, this hors d’oeuvre never fails!!!

Thaw and drain chopped spinach and place in a baking dish.

Drain artichoke hearts and rinse with water.

Tear artichokes apart by hand and place in the baking dish with spinach.

Mince garlic cloves and add to dish.

Add mayo and stir by hand with all other ingredients. This should be very creamy, you may have to add a bit more mayo.

Stir in the shredded Parmesan cheese.

Sprinkle the pecorino Romano cheese on top. Depending how much cheese you like, you can also stir in some to the mixture.

Sprinkle the rest on top.

Bake at 350° F for 28-35 minutes, until bubbling on the sides and top is golden brown.

10 ounce box of frozen chopped spinach 13.75 ounce can of artichoke hearts in water 8 ounce jar of mayonnaise 5-6 cloves of fresh garlic minced (use fresh garlic) 5 ounce bag of shredded Parmesan cheese ½ cup of shredded pecorino Romano cheese Tortilla chips or sliced baguette

Serve with baguette or tortilla chips.

S ides

|

121

122 |

S ides

PA N DA N WA F F L E SAM C. LY — One Workplace, Oakland PREP TIME: 25 minutes | COOK TIME: 10 minutes | TOTAL TIME: 35 minutes

8 Servings This is a recipe I created through a combination of what I liked when testing out this waffle recipe. The perfect texture of chewiness and crunchiness.

PANDAN EXTRACT Defrost 8 pandan leaves if frozen, and clean leaves under running water.

Cut your pandan leaves into 1 inch sections and put them in a blender.

Add 1/2 cup of water to the blender, and blend until you no longer see large chunks.

Strain the pulp, reserve the remaining liquid, and squeeze out any liquid inside the pulp.

WAFFLE In a mixing bowl, add the tapioca starch, rice flour, all purpose flour, sugar, baking powder, and salt.

In a separate large mixing bowl, beat the eggs together.

Then add the coconut cream, pandan extract, and oil.

Sift the dry ingredients into the wet ingredients and fold carefully to prevent from over mixing the batter. Your batter should be slightly thick and have lumps left over.

FRESH OR FROZEN PANDAN LEAF

1 ¾ tsp baking powder

8 pandan leaves cut into 1 inch sections

¼ tsp salt

½ cup water WAFFLE 2 cups tapioca starch ½ cup rice flour ½ cup all-purpose flour ¼ cup cornstarch

3 large eggs 13.5 oz coconut cream (1 can) ½ cup fresh pandan extract (see below on the process) 1 tbsp neutral cooking oil or coconut oil

1 cup sugar

Let the batter rest for 1 hour on the counter.

After resting, mix the batter a little bit and heat up your waffle iron. I use an Oster Belgian waffle iron and found that the setting for medium-high works best.

Using a ladle, drop 3-4 scoops onto the waffle iron and cook. When your waffle iron is finished cooking, your waffle should be nice and golden brown with specks of green on the outside.

Remove your waffle and serve. If you find your waffle is on the softer side, let it rest for about one minute and it should get crispier.

S ides

|

123

HARA BHARA CHICKEN KEBABS SONAL BHIDE — One Workplace, Oakland

Asian + Pacific Islander Resource Group

PREP TIME: 20 minutes | COOK TIME: 20 minutes | TOTAL TIME: 40 minutes

6-8 Servings Kebabs are a delicacy that bridges the north and the south. Our friends make it all the time. I got this recipe from them and have really enjoyed it.

1 lb chicken breast 2 cups baby spinach 2 Thai chilies ½ cup coriander leaves (cilantro) ½ cup mint leaves, plus extra 1 cup for the dip

Using a blender or food processor grind the spinach, coriander, mint, chilies, and garlic to a fine paste.

Mix the yogurt, chili powder, and some salt and pepper to the herb paste.

Cut the chicken in small pieces.

Rub the mixture on the chicken properly and drizzle some oil on it.

Cover it and marinate for a few hours, the more the better.

4 cloves garlic 1 tbsp chili powder (cayenne pepper) 1 cup plain yogurt, plus an extra 2 cups for the dip Salt and pepper as per taste Oil

124 |

S ides

Photo credit: pepperdelight.com

S ides

|

125

S PA M M US U B I BY A L O H A T O YO U TOD FUKUSHIMA — One Workplace, Santa Clara Asian + Pacific Islander Resource Group

PREP TIME: 5 minutes | COOK TIME: 5 minutes | TOTAL TIME: 10 minutes

4 Servings Combine the sugar and soy sauce and set aside.

Cooked rice

Slice the spam into 1/4 inch thick strips.

1 can spam

Cut the nori sheets into 3 strips.

½ cup Aloha Shoyu (soy sauce)

Pan sear the spam on both sides.

½ cup sugar

Turn off heat, and add the sugar/soy sauce mixture to the pan and let the spam absorb the sauce.

Save a little sauce for later.

Nori Komi Furikake Dash of black pepper Nori sheets Hot chili oil – optional Musubi mold

ASSEMBLY Texture side of the nori is facing up on a plate.

Put the musubi mode on the middle of the nori.

Put some rice in the mold (1/3 filled) Sprinkle some Furikake on the rice.

Press the rice down with the mold attachment.

Lift the mold off the rice, while pressing the press attachment down.

Remove the press from rice and top with a spam piece.

Bring the nori up and seal the seam with a dabbing on some of the remaining sauce.

126 |

S ides

CRAB FONDUE DIP REGGIE TAYLOR — One Workplace, Oakland Womxn in the Workplace Resource Group

PREP TIME: 15 minutes | COOK TIME: 25 minutes | TOTAL TIME: 40 minutes

20 Servings This is my mother-in-law’s (Babie’s) recipe from the 60’s/70’s when fondue parties were very popular.

She used to tell us the stories of all the fun parties she attended, and this dip was and still is always a hit!

She was a loving, caring person who taught 3rd grade for over 20 years. Her love for teaching expanded from the classroom to sewing, and always managed to reach the kitchen as well. She loved to share her cookie recipes with her grandkids and her fun entertaining recipes with us adults. This one is one of my favorite recipes to make and eat!

Soften/melt cream cheese (I put it in the microwave).

Combine cream cheese, sherry, mayonnaise, sugar, mustard, onion, and garlic.

2 8 ounce cream cheese blocks

Add crab and tabasco last. (Not sure this makes a difference, but that was what I was told.)

1 cup sherry (cream not dry)

Stir all together.

½ cup mayonnaise 2 tsp sugar

Bake in the oven for 25 minutes.

2 tsp dry mustard

Mix.

2 tsp chopped onion

Put dip into fondue pot on low.

1 clove minced garlic

Dip bread or chips and enjoy!

Photo credit: bettycrocker.com

2 tins crab meat (juice and all) Dash of tabasco (I like a little more than a dash for more kick) French bread cubed or tortilla scoop chips

S ides

|

127

“ E L O T E S A L A PA R R I L L A” – GRILLED CORN ON THE COB NOELIA LOPEZ — Vantis, Santa Clara Latinx Resource Group

PREP TIME: 5 minutes | COOK TIME: 30 minutes | TOTAL TIME: 35 minutes

2-10 Servings Grilled corn on the cob is a must for a summer BBQ. This is street food I remember eating in Mexico. So simple and easily accessible to us Mexicans. Corn is a staple of our everyday diet.

Clean corn on the cob by removing green leaves.

I like to leave on a few leaves for vaporizing.

Corn on the cob OPTIONAL TOPPINGS Salt Lemon Cheese Sour cream Powder chill

Turn on your BBQ pit.

Add corn on the cob to BBQ grill.

Flip corn every so often to make sure all sides have cooked.

Entire cooking time will be 30 minutes or so depending on the BBQ pit.

SA LT E D E G G SA L A D PAMELA AGUINALDO — Two, San Francisco PREP TIME: 30 minutes | COOK TIME: none | TOTAL TIME: 30 minutes

6 Servings This is a recipe I grew up eating. I think other Filipino families did too, though I cannot recall having it outside my home. It’s almost like a Mexican salsa but with the salted egg twist. We ate this to complement a simple barbecued pork, or even steamed fish. Eaten with a protein and some hot white rice leaves such a nice dance of flavors on your tongue. I have tried adding some chopped green mangoes to this recipe and that works too!

Dice the tomatoes, set aside.

Chop the red onion into about 1/4 inch size cubes and add to the tomatoes.

3 red salted eggs, purchased from an Asian grocery store like Ranch 99

You can either skin the shells of the eggs, or with a sharp knife cut each egg in half lengthwise. If you choose the cutting method, you may use a spoon to scoop the egg halves out of their shells. Chop them into about 1/4 inch cubes as best as you can.

1 large red onion (substitute white onion if red is not available, but preferably not a sweet onion variety)

Mix the eggs into the tomato and onion mixture.

3 tomatoes, medium-sized

First squeeze in 1 lime, or 1/2 lemon into the mix, and fold until combined.

1-2 limes (or 1 lemon if lime is not available)

Chop the parsley and stir it in.

1 sprig parsley – optional

Adjust the taste to your liking, using your leftover lime/lemon, salt, and pepper.

Salt and pepper to taste

Photo credit: thestar.com

S ides

|

129

BITTER GOURD CHIPS OLYMPIYA C BOISS — One Workplace, Santa Clara PREP TIME: 25 minutes | COOK TIME: 15 minutes | TOTAL TIME: 40 minutes

8-10 Servings These homemade chips come to my rescue when I crave a savory snack in between meals. They are easy to make, mildly bitter and spicy, and taste best when served immediately. They can also be stored in an airtight container for a week.

Cut the bitter gourd into thin slices. Sprinkle some salt and keep aside for about 20 minutes.

After 20 minutes squeeze out the excess water.

In a bowl, add the gram flour, rice flour (or corn flour), all the dry spices, and some oil, and mix it all together.

Add the bitter gourd slices and make sure that the batter coats the slices well.

Heat oil in a pan. Once the oil smokes, add the bitter gourd chips in batches and fry them on medium heat until they are golden brown and crisp.

They can also be baked on a greased parchment paper for 20-25 minutes or until crisp.

Rest for few minutes and serve.

2 bitter gourds, thinly sliced Salt to taste 1 tbsp flour 1 tbsp rice flour or corn flour ½ tsp turmeric ½ tsp red chili powder ½ tsp cumin powder ½ tsp coriander powder 3-4 tbsp of oil for frying

Photo credit: iheartnaptime.com

I NS TA N T C R A N B E R RY SA L SA LEIGH ZILS — One Workplace, Santa Clara Working Parents Resource Group

PREP TIME: 5 minutes | COOK TIME: 0 minutes | TOTAL TIME: 5 minutes

5 Servings How simple is too simple for a cookbook?

When simple and “rave reviews” collide, I would be remiss not to share this easy hack for Fall entertainment.

Combine ingredients.

Dig in with tortilla chips and wait for the compliments to roll in.

1 bottle of jarred salsa 1 can of cranberry sauce 1 sliced green onion 2 tbsp chopped cilantro Tortilla chips

S ides

|

131

LU M P I A S H A N G H A I SUSAN MCCANTS — Splice, Seattle Womxn in the Workplace Resource Group | Asian + Pacific Islander Resource Group

PREP TIME: 35-45 minutes | COOK TIME: 3-4 minutes | TOTAL TIME: 35-45 minutes

35 Servings You can’t have a Filipino party without lumpia. This is a staple in the Filipino community. There’s a lot of versions of cooking lumpia. Lumpia Shanghai hints at the Chinese origin of lumpia, which first traveled to the Philippines with ninth-century Chinese traders.

Thaw the lumpia wrappers.

1 medium size onion, finely chopped

Separate each lumpia wrapper. Cover the lumpia wrappers while you’re not wrapping. The wrapper gets dry when not covered.

3 cloves garlic, peeled and minced

Mix all the ingredients EXCEPT for the egg white (which is used to seal the lumpia), lumpia wrapper, cooking oil, and sweet chili sauce.

1 medium carrot, peeled and shredded 1 can (8 ounces) water chestnuts or jicama for crunchiness 1 lb ground meat (your choice of turkey, chicken, pork, or beef) ½ tsp salt ½ tsp sugar ½ tsp black ground pepper ½ tsp oregano 1 large egg

Wrap the lumpia. There are several online videos on how to do this.

It takes practice. You need to make sure it’s tightly wrapped.

Make sure to cover the rolled lumpia with paper towel or aluminum foil. You don’t want the wrapper to dry up.

You can either keep the lumpia long or cut them in bite pieces after wrapping them.

NOTE You can either cook the lumpia right away or freeze them until you’re ready to eat it. When frying frozen lumpia, do not thaw.

Heat the cooking oil to 350° F in a deep pan, deep fryer, or you can cook it in an air fryer (put a little bit of cooking oil in the air fryer).

1 lumpia wrapper, frozen (preferred brand: Menlo)

Place a towel paper on a plate or a bowl.

Cooking oil

Cook for about 3-4 minutes or until golden, crispy, and fully cooked.

Sweet chili sauce for dipping

Place the lumpia on the paper towel to remove the extra oil.

Cut the lumpia in bite size pieces if cooked long, or leave it long.

It’s now ready to be served. Enjoy!

132 |

S ides

S ides

|

133

134 |

S ides

T O RT E L L I N I SA L A D AMBER KING — OpenSquare, Seattle We Are Open Resource Group

PREP TIME: 20 minutes | COOK TIME: 10 minutes | TOTAL TIME: 30 minutes

6-8 Servings I think I must be part Italian, I love all things pasta! This is a great picnic salad. My sister brought it to a family function a long time ago. I adopted it, made couple of tweaks, now it’s what everyone asks me to bring to potlucks.

SALAD Cook tortellini according to package directions. Drain.

Transfer to a large bowl. I’ll run cold water over them to cool them down a bit.

Add artichoke hearts, tomato, feta, olives, and walnuts.

Set aside.

DRESSING In a small bowl, whisk together vinegar, onion, garlic, basil, and dill.

SALAD 24 ounces tortellini, fresh or frozen 8.5 ounce can water packed artichoke hearts, drained and quartered 1 cup tomato, diced

Add oil to vinegar mixture in a slow steady stream whisking constantly until thoroughly combined.

1 cup feta cheese, crumbled (garlic and herb feta gives it more flavor)

Pour dressing over salad. Toss to coat well.

½ cup black olives, chopped

Serve at room temperature.

½ cup walnuts, chopped DRESSING ¼ cup white wine vinegar ¼ cup green onion, chopped 3 medium cloves garlic, minced 1 tbsp dried basil 1 tsp dried dill ½ cup olive oil

S ides

|

135

RUS S I A N P O TAT O SA L A D ( O L I V I E R SA L A D ) YURI CHASHKOV — One Workplace, Oakland We Are Open Resource Group

PREP TIME: 30-40 minutes | COOK TIME: 20 minutes | TOTAL TIME: 1 hour

8-10 Servings This is a traditional dish in Russian cuisine, and is served at most restaurants and at parties.

½ lb of cooked meat

Place potatoes and carrots into a large pot. Cover completely with water.

4-5 mid-size potatoes

Bring to a boil and cook about 25-30 minutes or until a knife pierces through easily. Do not overcook.

3 carrots

Remove carrots and potatoes from water and set aside to cool.

6 eggs

Place eggs into a saucepan, cover with water, and bring to a boil.

Cook eggs for 10-15 minutes.

3 pickled cucumbers 1 sweet onion 1 can of sweet peas 1 apple – optional 1 cup of mayo

Once potatoes, carrots, and eggs are boiling, cut cucumbers onion, and meat in a small cubes approximately 1/4 inch to ½ inch in size.

Once carrots, potatoes, and eggs cool down, cut everything into same size cubes.

Mix all together in a mixing pan.

Open sweet peas can, drain water, and add peas into the mix.

Add mayo to taste.

Season with salt and pepper.

Decorate with fresh dill.

136 |

S ides

S ides

|

137

SWEETS

‘ H E A LT H I E R’ T W I X B A R S JENNIFER SIMS — One Workplace, Santa Clara PREP TIME: 15 minutes | COOK TIME: 30 minutes | TOTAL TIME: 45 minutes

16 Servings Always looking for healthier alternatives to classic favorites!

Preheat oven to 350° F.

FOR THE SHORTBREAD BASE 1 ½ cups packed fine blanched almond flour (I use Bob’s Red Mill) 3 tbsp coconut oil, melted and cooled 2 tbsp pure maple syrup 1 tsp vanilla extract ¼ tsp salt FOR THE PEANUT BUTTER LAYER ⅔ cup drippy, natural, no sugar added peanut butter (crunchy or creamy works) 1/3 cup pure maple syrup 1/4 cup coconut oil 1 tsp vanilla extract 1/4 tsp sea salt FOR THE CHOCOLATE LAYER 3/4 cup dark chocolate chips (or chopped bar), dairy-free if desired 1 tbsp coconut oil

140 |

Line an 8×8 inch square pan with parchment paper, or grease well with butter. It’s important to use an 8×8 inch as a 9×9 inch pan may be too big.

In a medium bowl, add the almond flour, coconut oil, maple syrup, vanilla extract, and salt. Mix with a fork until it forms a nice thick crumb texture. Add to the pan, and use your fingers to press down evenly.

Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.

Next, make the peanut butter caramel layer. Add the peanut butter, maple syrup, coconut oil, vanilla extract, and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes until the caramel starts to slightly bubble, stirring frequently. Pour over slightly cooled crust.

Place in fridge for at least 30 minutes to 1 hour to completely harden the peanut butter. It shouldn’t take longer than this, but if you are impatient, place the pan in the freezer for 15-20 minutes to speed up the process.

After 30 minutes or so, make the chocolate layer. Add chocolate chips and coconut oil to a microwave-safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. If you prefer, you can also melt the chocolate and coconut oil in a small saucepan over low heat.

Pour over the caramel layer, and tilt the pan side-to-side to evenly distribute the melted chocolate. Place in the refrigerator for at least 20 minutes until chocolate is completely hardened and bars are cooled.

Remove bars from pan and cut into 16 bars (to resemble Twix bars).

To do this, cut the entire pan of bars in half, and then cut each half into 8, 1 inch bars (not squares!), so you’ll end up with 16 bars.

Enjoy!

Bars should be kept covered in the refrigerator until ready to serve.

S weets

Photo credit: ambitiouskitchen.com

S weets

|

141

142 |

S weets

Photo credit: farmwifecooks.com

F O U R L AY E R D E S S E RT AMY NIEVA — One Workplace, Santa Clara PREP TIME: 30 minutes | COOK TIME: 20 minutes | TOTAL TIME: 50 minutes

12 Servings This recipe has been handed down from my Grandmother. I make it each year for Christmas and Easter and my husband’s family even asks for it on birthdays! It is even better the 2nd day after being in the fridge! Enjoy.

Melt margarine and mix with flour.

Mix in chopped nuts.

1ST LAYER – CRUST

Pat in ungreased 9×12 inch pan.

1 ½ cups flour

Bake for 20 minutes at 325° F.

1 ½ sticks margarine (3/4 cups)

Beat powdered sugar and cream cheese.

1/2 cup chopped nuts

Add Cool Whip, mix, and spread over crust.

2ND LAYER

Mix pudding, add milk, and beat well.

1 8 ounce package of cream cheese, room temp

Spread over cheese layer.

1 cup powdered sugar

Cover with additional Cool Whip, chopped nuts or any treat you like.

1 cup Cool Whip

Refrigerate and enjoy!

3RD LAYER 1 package instant pistachio pudding 1 package instant vanilla pudding 2 ¼ cups milk 4TH LAYER Remaining Cool Whip Chopped nuts

S weets

|

143

B L AC K B O T T O M P I E JENNIFER MERRITT — One Workplace, Santa Clara Military Veterans Resource Group

PREP TIME: 35 minutes | COOK TIME: 15 minutes + 2 hours refrigeration | TOTAL TIME: 3 hours

8 Servings When I was little, in the heart of North Beach, the Italian district of San Francisco, I would stand on a rickety step stool in my Nonni’s tiny kitchen hovering beside her while she rolled out the dough for this recipe. Black Bottom Pie was a family tradition, served at every family gathering from holidays to funerals. And only Nonni could make it perfectly. She never used a recipe, and for years her daughters nagged her for it. I can still remember her smirking in the kitchen as she baked, knowing she was holding a treasured secret from all of us kids. It took decades for one of my aunts to try to recreate this delicious treat and note the recipe. Now, when I make it, I can’t help but think of her standing in her kitchen, with her housecoat on whipping up chocolate custard and swatting my Nonno’s hand away from taking a little lick. I hope this recipe brings the same simple joy that it did at our family gatherings.

4 egg yolks 1 cup sugar, divided 1 ¼ tbsp cornstarch 2 cups scalded milk 1 envelope gelatin 2 squares unsweetened baking chocolate 1 tsp vanilla 1 9 inch pastry shell 4 egg whites ¼ tsp cream of tartar

On top of a double boiler, combine 4 egg yolks, ½ cup of sugar mixed with 1 ¼ tbsp cornstarch, and 2 cups of scalded milk.

Cook the mixture over boiling water, stirring, until thick enough to coat a spoon.

Stir into the custard 1 envelope of gelatin, softened in ¼ cup of water.

Divide the custard in half.

To one part, add 2 squares unsweetened chocolate, melted and cooled, and 1 tsp vanilla.

Pour into cooked, naked 9 inch pastry shell.

Chill the chocolate custard until firm.

Beat 4 egg whites with ¼ tsp cream of tartar, add gradually ½ cup sugar, and continue to beat meringue until it holds its shape.

3 tbsp rum

Cool the vanilla custard, add 3 tbsp of rum and fold into the meringue.

Sweetened whipped cream, enough to cover 9 inch pie

Spread the rum custard over the chocolate custard.

Grated semisweet chocolate for topping

Top with sweetened whipped cream and sprinkle with grated semisweet chocolate.

Refrigerate until ready to serve.

144 |

S weets

S weets

|

145

C H I C K A SAW G R A P E D U M P L I N G S SHANNON ANDREWS — OpenSquare, Seattle PREP TIME: 15 minutes | COOK TIME: 15 minutes | TOTAL TIME: 30 minutes

4 Servings This recipe is traditional to the Chickasaw nation and helps to keep us rooted in our heritage and traditions as indigenous people. So much of or history has been erased or changed but our food has been handed down from mother to mother. Food bonds us to part of our history and to our traditions.

2 cups all-purpose flour 1 egg 1 ¼ cups water 1 tbsp cornstarch 64 ounces grape juice Sugar to taste

Place the flour in a heap on tabletop.

In a large pot, place grape juice and sugar to taste.

Make a well in center of the flour and crack an egg into center.

Bring to a rolling boil.

Using a fork, begin mixing the egg into the flour and add water as you go.

Form the dough into a ball and roll out very thin.

Cut into 1 inch squares.

Drop dumplings into boiling grape juice.

Mix 1 tbsp cornstarch in 1 cup water.

Add to hot grape juice.

Cook for a few minutes and serve hot.

Photo credit: nutritioninthekitch.com

A N G I E’S L E M O N B A R S ALYSE KRESICH — Pair, Sacramento Womxn in the Workplace Resource Group

PREP TIME: 15 minutes | COOK TIME: 45 minutes | TOTAL TIME: 1 hour

24 Servings This recipe was shared with me by a friend who is known for her Lemon Bars. They have always been a favorite of mine as my Grandma used to make them when we would come to visit. I was excited to be reintroduced to such a delicious recipe as an adult and they are still one of my favorite desserts.

COOKIE BASE Mix together melted butter or margarine with powdered sugar and flour until well blended.

Press into bottom of greased 9×13 inch glass baking dish.

Bake for 20 minutes.

LEMON FILLING Mix together sugar, baking powder, and flour in a mixing bowl.

Add eggs, lemon juice, and lemon rind. Beat together until well blended.

When the crust is done baking, pour filling over hot crust and continue baking for another 25 minutes.

Allow bars to cool. Dust with powdered sugar and cut into squares to serve.

COOKIE BASE 1 cup melted butter or margarine ½ cup powdered sugar 2 cup flour LEMON FILLING 2 cups sugar ½ tsp baking powder 4 tbsp flour 4 eggs 6 tbsp lemon juice ½ tsp lemon rind

S weets

|

147

L I M E TA RT W I T H B L AC K B E R R I E S A N D B LU E B E R R I E S KIRA COWAN — Vantis, Seattle PREP TIME: 5 hours | COOK TIME: 35 minutes | TOTAL TIME: 5 hours, 35 minutes

8-10 Servings Set fine metal strainer over medium bowl and set aside.

LIME CURD 3 large eggs

Whisk eggs, eggs yolks, and sugar in another medium metal bowl to blend.

3 large egg yolks

Whisk in lime juice.

1 cup sugar

Set bowl over large saucepan of gently simmering water.

Do not allow bottom of bowl to touch water.

¾ cup fresh lime juice 6 tbsp (3/4 stick) unsalted butter, cut into 6 pieces

Whisk constantly until curd thickens and instant-read thermometer inserted into curd reads 178° - 180° F, about 6 minutes.

CRUST

Immediately pour curd through strainer set over bowl.

½ cup (1 stick) unsalted butter, room temperature

Add butter to warm strained curd. Let stand 1 minute, then whisk until blended and smooth.

¼ cup sugar

Press plastic wrap directly onto surface of curd, covering completely.

1 large egg yolk 1 ¼ cups all purpose flour

Refrigerate until cold, about 4 hours. DO AHEAD. Lime curd can be made up to 2 days ahead. Keep chilled.

1 large pinch of salt TOPPING 2 6 ounce containers of fresh blackberries 1 6 ounce container of fresh blueberries 1 tbsp blackberry jam

148 |

S weets

Photo credit: epicurious.com

CRUST Using electric mixer, beat butter and sugar in medium bowl until well blended, 1-2 minutes.

Add egg yolk. Beat to blend.

Add flour and salt, and mix on low speed until mixture resembles large peas.

Using hands, knead in bowl just until dough comes together.

Transfer dough to 9 inch tart pan with removable bottom.

Break dough into pieces, then press dough evenly up sides and across the bottom of the pan.

Cover and shill 1 hour. DO AHEAD. Can be made 1 day ahead. Keep chilled.

Preheat oven to 300° F. Uncover crust and bake until golden brown, about 35 minutes. Cool completely on rack.

TOPPING Remove sides from tart pan and place crust on plate.

Spread lime curd evenly in baked crust.

Arrange blackberries in 2 concentric circles just inside edge of tart.

Mound blackberries in center of tart.

Place jam in a small microwave-safe bowl. Heat until jam is melted, about 15 seconds.

Whisk to loosened and blend adding water by teaspoonfuls if too thick.

Brush jam over berries. DO AHEAD. Tart can be made up to 8 hours ahead. Chill uncovered.

G R A N D M A’S ( O M A’S ) C H O C O L AT E T H U M B P R I N T S BRIANNE JOHNSON — OpenSquare, Seattle We Are Open Resource Group

PREP TIME: 15 minutes | COOK TIME: 10-12 minutes | TOTAL TIME: 25-30 minutes

24 Servings I’m not sure if this recipe existed in the old country, but it was a popular Christmas cookie in our family nonetheless. My grandmother loved to bake and when I asked for the recipe, she rattled off ingredients and measurements. It took me years to get it written down. It contains a somewhat unusual combination of ingredients. Trust the recipe - it works but has no room for substitutions. The chocolate filling is delightful, and the powdered sugar makes this cookie on par with a Russian teacake. Whenever I bring these cookies into work, they don’t last long.

FOR THE COOKIE PART 1 cup soft butter or margarine ½ cup powdered sugar, for cookie dough 1 cup or as needed powdered sugar for rolling cookies in 1 tsp vanilla 2 1/2 cups of flour ¼ tsp of salt

150 |

S weets

FOR THE FILLING ¾ cup semisweet chocolate chips or any dark chocolate 1 tbsp of water 2 tbsp light corn syrup (do not substitute) 1 tbsp of shortening (do not substitute) 1 tsp of vanilla

Cream the butter, then add powdered sugar, salt, and vanilla until well mixed.

Gradually add flour, and mix until combined.

Roll the dough into 1 inch balls and place on a cookie sheet 1 1/2 to 2 inches apart.

Use your thumb or a small round measuring spoon to make a thumbprint so that the cookie can hold the melted chocolate. The dough may crack so just form with fingers when needed.

Bake at 400° F for 10-12 minutes.

Let cool for a few minutes or until still warm, and then coat the thumbprints in powdered sugar.

Wait until the cookies cool completely and then recoat the cookies in the powdered sugar.

Photo credit: healthygffamily.com

When the cookies are completely cool and sugar coated, start working on the chocolate filling. Melt the chocolate chips in the microwave in 20-30 second increments until melted, stirring the chocolate each time.

Then add the water, corn syrup, shortening, and vanilla to the melted chocolate and mix well. The filling should not be runny and almost ganache like.

Gently spoon the chocolate into the thumbprint depressions on the cookies and try not to overfill.

Don’t forget to lick the spoon if you have leftovers!

These keep well for a week if tightly covered in an airtight container. If the cookies need to be stacked to fit, use wax paper between each layer.

KENTUCKY BOURBON C H O C O L AT E P E C A N P I E RHONDA POLLARD — OpenSquare, Seattle Womxn in the Workplace Resource Group | Black Resource Group | We Are Open Resource Group

PREP TIME: 10 minutes | COOK TIME: 45 minutes | TOTAL TIME: 55 minutes

8 Servings The Kentucky Derby is the most legendary of all American thoroughbred horse races. Every year at Churchill Downs in Louisville, Kentucky, it takes place on the first Saturday in May. It is known as the fastest 2 minutes in sports, and “The Run for the Roses” is the longest-running sporting event in the United States, dating to 1875.

Tradition is huge in the South, and Derby festivities, food, and fashion are no exceptions. Custom-designed hats reference the era in which it originated, mint juleps, betting, the song “My Old Kentucky Home,” a garland of roses for the winning horse (which gave the race its alternate name), and celebrities. One of the most beloved traditions is the bourbon chocolate pecan pie, otherwise known as “Derby Pie,” in my hometown.

George Kern made up the recipe for the pie when he was the manager of the Melrose Inn in Prospect, Kentucky, with the help of his parents, and it became its specialty. The Kern family trademarked the name “Derby Pie,” which is extremely vigilant about unauthorized use. Their recipe is a secret, but this one is similar and developed by a group of women in my family. Growing up in Kentucky, you have 3 recipes to hone as your right of passage to adulthood. Fried chicken, biscuits and gravy, and last but certainly not least, Bourbon chocolate pecan pie.

Bourbon chocolate pecan pie is like another iconic Southern dessert, pecan pie, with chocolate and an extra kick from Kentucky straight bourbon whiskey.

As for the pie? This gets close, and although that doesn’t count in horse races, it more than suffices for this version of the esteemed sweet Kentucky pie. It comes together quickly, thanks to the prepared pie crust. Make sure your butter is cool before combining it with other ingredients — otherwise, it may curdle the eggs and melt the chocolate.

Gather the ingredients. Heat the oven to 350° F. Combine the flour and sugar in a mixing bowl.

½ cup all purpose flour

Add the eggs and melted and cooled butter, and mix to combine.

1 cup granulated sugar

Stir in the bourbon, pecans, chocolate chips, vanilla, and salt.

2 large eggs, lightly beaten

Pour the mixture into the unbaked pie crust.

½ cup butter, melted and cooled

Bake for 40-45 minutes, or until the filling is set.

Set the pie on a wire rack and let cool before slicing.

Serve and enjoy.

2 tbsp Kentucky bourbon, some of my family favorites are Woodford Reserve, Bulleit, or Old Forester

TIPS Serve in all its bare glory if you are a purist about tradition.

Or, top with a big spoonful of whipped cream or whipped cream glammed up with chocolate chips and pecans for garnish if you like more embellishment with your dessert.

1 cup chopped pecans (Pro Tip: I soak whole pecans for the entire year in the bourbon to add an extra kick in an airtight container in the fridge)

Add a tbsp of bourbon to your sweetened whipped cream.

1 ¼ cups semisweet chocolate chips

For a crisper crust, blind bake the crust first before adding the filling.

For a Kentucky Derby Day celebration, serve the pie along with refreshing mint juleps.

HOW TO STORE AND FREEZE KENTUCKY DERBY CHOCOLATE PECAN PIE This pie will keep well covered at room temperature for 4 to 5 days.

1 tsp vanilla extract 1 pinch salt 1 ready-made pie crust for a 9 inch pie (Pro Tip: Graham cracker homemade crusts are delicious with this recipe)

To freeze the pie, wrap the whole pie or individual slices well in plastic wrap and foil. Freeze for up to 2 months. Thaw the pie in the refrigerator, at room temperature, in the microwave, or a 350° F oven until heated through, about 10 to 15 minutes.

Photo credit: tasteofhome.com

S weets

|

153

W O R K I N G PA R E N T S R E S O U RC E G RO U P

If 2021 taught us one major lesson it is the importance of family –– whether it was the one we were born into, or the family we’ve acquired through shared experiences and friendship. And the new intersection of work and home over the past 18 months gave us a unique perspective into what it means to Treat People Like Family, and Projects Like Relationships. With COVID-19 forcing many of us to work from home, we began peeling back the curtain into our home lives. We’ve seen firsthand how our colleagues manage to play many roles while transforming their homes into workspaces, virtual schools, pods, and daycare centers. And through all this, gathering around the table with our family and children has taken on new meaning. It provides space to connect, nourish our bodies and souls, and make our homes the safe sanctuary our children need during uncertain times.

OUR RECIPES Mini Morsel Muffins

19

Whole Roasted Cauliflower

113

Breakfast Corn Fritters

22

Tomato & Plum Caprese

120

Pineapple Fried Rice

77

Instant Cranberry Salsa

131

Simple Ham & Cheese Sliders

87

Simple Chocolate Zucchini Cake

163

Easy-Peasy Pumpkin Soup

88

154 |

W O R K I N G PA R E N T S R E S O U R C E G R O U P

Photo credit: Leigh Zills

Cooking with kids is not just about ingredients, recipes and cooking.

It’s about harnessing imagination,

– Guy Fieri

empowerment and creativity.

L A N N Y’S C H O C O L AT E CHIP COOKIES KAREN GOBRIGHT — One Workplace, Santa Clara PREP TIME: 15 minutes | COOK TIME: 8-10 minutes | TOTAL TIME: 25 minutes

50-57 Servings Lanny Wallwork is my dad. He started baking at a young age, but it wasn’t until his retirement that he set out to make the BEST chocolate chip cookies. I watched him experiment with different recipes and techniques until he came up with his own cookie. He loved to share his cookies, and if you work in the Santa Clara office you know that I inherited that quality from him.

1 1/3 cup white sugar

Mix white sugar, dark brown sugar, eggs, vanilla, baking soda, and salt for 20-30 seconds.

2 cups dark brown sugar

Add in butter and mix for 30-40 seconds.

2 jumbo eggs

Add flour and mix until mostly combined. It will still be a bit crumbly.

3 tbsp vanilla (yes, 3 tbsp)

Add chocolate chips and mix until just combined.

1 ½ tsp baking soda

Scoop cookies on to parchment lined baking sheet.

2 tsp salt (I love to use a slightly coarse salt)

Bake for 8-10 minutes.

1 lb soft butter, cut up in to 1 inch pieces

When the cookies come out of the oven, smack them with a flat spatula to reduce the air. This makes the cookies gooey on the inside and crisp on the edges.

6 cups of flour

Cool on racks until you’re reach to eat.

3 cups chocolate chips

Store in an air tight container. Cookies can also be frozen for eating at a later date. I like to thaw them out and put them in the toaster for a bit to make them just like fresh.

M R S. RO W E’S S O U T H E R N PECAN PIE CCB — One Workplace, San Francisco Womxn in the Workplace Resource Group | Black Resource Group | We Are Open Resource Group

PREP TIME: 20 minutes | COOK TIME: 45 minutes | TOTAL TIME: 1 hour, 5 minutes

6-8 Servings A dear older friend from Mississippi who was a fantastic cook shared recipes with me that she had gotten from her mother. This one is perfect for Thanksgiving or other winter celebrations.

Preheat oven to 350° F. Melt butter.

3 tbsp melted butter

Add butter and all ingredients except pecans into large bowl.

1 cup Light Karo syrup

Mix well.

3 eggs, beaten

Add pecans.

1 tsp vanilla

Pour mixture into 9 inch unbaked pie crust.

Pinch of salt

Use additional pecans for decorative arrangement on top if you like.

Bake in oven for 45 minutes or until knife inserted into pie 2 inches in from the edge comes out clean.

1 cup sugar, granulated or brown 1 cup pecans Unbaked 9 inch pie crust, or make your own if you’re a real baker!

Cool on rack.

Photo credit: verybestbaking.com

S weets

|

157

M R S. A’S C O O K I E S JASON ANDERSON — One Workplace, San Francisco PREP TIME: 15 minutes | COOK TIME: 6-8 minutes | TOTAL TIME: 45 minutes

50 Servings This is my mom’s recipe that hasn’t changed since I was a kid. When my friends would come over after school, they would always ask if there were any “Mrs. A’s” cookies in the house (a nod to the ever popular Mrs. Fields cookies which launched in Palo Alto near where I grew up). I always looked forward to the care packages I would receive at camp, at college, and even to this day, with these special cookies from my mom. Enjoy!

Preheat oven to 375° F.

2 cups of butter, room temperature 2 cups sugar 2 cups brown sugar 4 eggs 2 tsp vanilla 4 cups flour 4 cups oatmeal, ground in a food processor or until it’s like powder 1 tsp salt 2 tsp baking powder 2 tsp baking soda 12 ounces semi-sweet chocolate chips 12 ounces white chocolate chips 3 cups chopped walnuts

158 |

S weets

Mix the butter, sugar, brown sugar, eggs, and vanilla in a stand or hand mixer.

In a separate bowl, mix in the flour, oatmeal, salt, baking powder, and baking soda, once the above ingredients are blended together.

Hand stir in the semi-sweet chocolate chips, white chocolate chips, and chopped nuts.

Bake for 6-8 minutes on an ungreased cookie sheet.

Pull cookies out as they are just starting to brown, don’t overcook.

Cool on paper grocery bags or cooling rack.

WA L LW O R K A P P L E P I E ( B A K E D I N A PA P E R B AG ) KAREN GOBRIGHT — One Workplace, Santa Clara PREP TIME: 45 minutes | COOK TIME: 1 hour | TOTAL TIME: 4 hours

6-8 Servings My family has a nickname for Thanksgiving. We call it “Pie Fest.” We all make pies from scratch and we end up with at least 1/2 pie per person. This is my apple pie recipe that was passed down from my mom and my grandma.

FOR PIE CRUST Cut together flour, butter and salt using a pastry cutter. Set aside.

Mix together water, egg, and vinegar.

Pour into flour mixture. Cut with pastry cutter.

PIE CRUST

APPLE PIE FILLING

2 ½ cups flour

7 cups apples, peeled and cored, sliced into thin slices that are all about the same size

1 cup butter, must be very cold

Divide into 2 halves and form into a disk.

½ tsp salt

Cover in plastic and refrigerate for at least 2 hours.

Roll into round and place in pie plate.

1/3 cup ice water, must be ice cold

Preheat oven to 425° F.

1 egg

½ tsp ground nutmeg

1 tbsp white vinegar

1 tsp ground cinnamon

FOR APPLE PIE FILLING Peel, core, and slice apples.

Mix all ingredients together, and pour into unbaked pie crust.

FOR TOPPING Cut together butter, flour, and sugar until crumbly.

Sprinkle on top of pie before baking.

MOST IMPORTANT STEP Lay down a large brown paper grocery bag on it’s side.

2 tbsp lemon juice ½ cup sugar

2 tbsp flour ¼ cup (scant) water TOPPING 1/3 cup cold butter 3/4 cup flour ½ cup white sugar

Place pie inside and fold closed. Seal with paper clips.

Place in oven and bake for 1 hour at 425° F. Remove pie from oven and carefully remove from paper bag.

Let pie cool for at least an hour so it sets up.

S weets

|

159

160 |

S weets

PINEAPPLE UPSIDE DOWN CAKE SANDRA OLSON — One Workplace, Santa Clara PREP TIME: 30 minutes | COOK TIME: 45 minutes | TOTAL TIME: 1 hour, 30 minutes

8 Servings It is a family recipe that started with my grandmother, was passed down to my mother, and now me.

Melt ¾ cups of butter in a round 10 inch pan.

Add 1 cup brown sugar. Spread evenly.

¾ cup butter

Lay pineapple rings in pan, one layer.

1 cup brown sugar

Fill each pineapple ring hole with 1 maraschino cherry.

8 round pineapple slices

Add walnuts in spaces around pineapple rings.

8 maraschino cherries

Beat yolks of 3 eggs.

3 eggs

Add 1 cup of sugar and(5 tbsp of pineapple juice to beaten yolks.

Sift 1 cup flour and 1 tsp baking powder.

Add flour and baking powder mixture to yolk, sugar, and juice mixture.

Beat 3 egg whites until stiff peaks form.

1 cup sugar 5 tbsp pineapple juice from can with rings 1 cup flour 1 tsp baking powder 25 walnut halves

Fold egg whites into batter mixture.

Pour mixture over rings and brown sugar in pan.

Bake for 45-60 minutes in 350° F oven.

Cake is done when a toothpick inserted in the center comes out clean.

S weets

|

161

FRESH PEAR BREAD SANDY SHOHBOZIAN — One Workplace, Santa Clara PREP TIME: 15 minutes | COOK TIME: 55 minutes | TOTAL TIME: 1 hour, 10 minutes

2 Loaves When Dave and Liz Ferrari had extra pears from trees at their home, they always brought them in to the office to share with the One Workplace family. With the abundance of fruit, I created a new recipe - my fresh pear bread. I brought it back to the office to share with everyone.

In a bowl, combine the eggs, sugar, oil, and vanilla. Mix well.

3 large eggs 1 ½ cups sugar ¾ cup vegetable oil 1 tsp vanilla extract 3 cups all purpose flour 2 tsp baking powder

Combine flour, baking powder, cinnamon, baking soda, and salt.

Stir into egg mixture just until moistened.

In medium pan, add ¾ of the chopped pears, extra 1 tbsp of cinnamon, and 1 tbsp of sugar to top mix, and heat on medium until soft but still a little firm.

Remove from heat.

Let cool a little, then toss rest of pears with lemon juice.

2 tsp ground cinnamon

Stir pears and almonds (or your choice of nuts) into batter.

Batter will be thick.

1 tsp baking soda

Spoon into greased 9×5 inch loaf pans.

1 tsp salt 4 cups finely chopped peeled ripe, about 4 of Dave and Liz Ferrari’s pears

Bake at 350° F for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks.

1 tsp lemon juice 1 cup chopped nuts almonds (or whatever nut you choose)

162 |

S weets

Photo credit: epicurious.com

S I M P L E C H O C O L AT E ZU C C H I N I C A K E… that they’ll actually eat!

LEIGH ZILS — One Workplace, Santa Clara Working Parents Resource Group

PREP TIME: 10 minutes | COOK TIME: 50-60 minutes | TOTAL TIME: 1 hour

8 Servings This is a mom-hack recipe for sure.

Preheat oven to 350° F. Combine chocolate cake mix with cinnamon.

Chocolate cake mix

Add eggs, water, and oil.

1 tsp cinnamon

Beat 2 minutes.

3 eggs

Add shredded zucchini.

1 ¼ cup water

Bake for 50-60 minutes in a bundt pan sprayed with cooking oil.

Once cooled, dust with powdered sugar.

½ cup oil 1 cup shredded zucchini Cooking oil spray, such as Pam Powdered sugar

P O O R ( W O ) M A N’S C H O C O L AT E C A K E KATE RANCOURT — One Workplace, Oakland

Womxn in the Workplace Resource Group

PREP TIME: 5 minutes | COOK TIME: 30-40 minutes | TOTAL TIME: 45 minutes

6-8 Servings This recipe came from my grandmother-in-law as a family-sourced cookbook wedding gift. She grew up having gone through the Great Depression and several wars. Getting creative with ingredients (or the lack thereof) was paramount to cooking for her family throughout her life. This cake is made without any eggs, butter, or baking powder.

Mix all dry ingredients together and put in 8×8 inch pan.

1 ½ cups flour

Create 3 wells in dry ingredients.

1 cup sugar

Put oil in one well, vinegar in the second well, and vanilla in the third well.

6 tbsp cocoa ½ tsp salt 1 tbsp vinegar 1 tsp baking soda

Add water and mix together.

Bake for 35-40 minutes at 350° F. Frost when cooled, serve from pan. You can buy or make your own frosting.

6 tbsp canola oil 1 tsp vanilla 1 cup water

164 |

S weets

Photo credit: kirbiecravings.com

M Y L A DY' S FAV O R I T E C H O C O L AT E C H I P C O O K I E S JEREMIAH USSHER — One Workplace, Santa Clara Military Veterans Resource Group

PREP TIME: 10 minutes | COOK TIME: 20 minutes | TOTAL TIME: 30 minutes

24 Servings Preheat oven to 350° F. Cream together the butter, white sugar, and brown sugar until smooth.

Beat in the eggs one at a time, then stir in the vanilla.

Dissolve baking soda and salt in hot water.

Stir in flour, chocolate chips, and nuts. (I don't put nuts in them but they are delicious with the nuts.)

Roll large balls of dough onto ungreased cookie sheet.

Bake for about 12 minutes in the preheated oven, or until edges are nicely browned.

All done!

1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 tsp vanilla extract 1 teaspoon baking soda 2 tsp hot water ½ teaspoon salt 3 cups all purpose flour 2 cups semisweet chocolate chips 1 cup chopped walnuts

S weets

|

165

S E A S O N A L F RU I T & C R E A M P I E TANIA LANPHERE — Splice, Seattle PREP TIME: 30 minutes | COOK TIME: 1 hour | TOTAL TIME: 1 hour, 30 minutes

6-8 Servings Based off an Open Face Peach Pie recipe from my grandmother, this pie has become a family favorite. Although you might find similar recipes online, I have never run into anyone else who makes it. My family often brings it to potlucks because it is so unique. After moving to the Pacific Northwest, I found myself using seasonal fruit more often than the original peaches, which is why I have changed the name of the pie.

Line pie plate with rolled pie crust.

1 pie crust, uncooked 2 cups seasonal fruit, whole, sliced, or cubed as desired, or 3 stone fruit, halved ½ cup sugar 2 tbsp flour ¼ tsp salt ½ pint whipping cream ¼ tsp almond flavoring

166 |

S weets

Place fruit in crust. Arrange stone fruit halves cut side up in a circle with one half in the center. Other fruit can be arranged or spread evenly.

In a measuring cup, mix sugar, flour, and salt.

Add cream and almond flavoring, and mix well.

Pour cream mixture into the crust around stone fruit halves or over other fruits.

Bake 1 hour at 350° F.

BU T T E R M O C H I TYLER DAAS — One Workplace, Santa Clara Asian + Pacific Islander Resource Group

PREP TIME: 5 minutes | COOK TIME: 1 hour | TOTAL TIME: 1 hour, 5 minutes

16 Servings Using a large mixing bowl, combine all ingredients.

1 lb box of mochiko flour (Koda Farms can be found in any Asian store)

Mix with a wooden spoon until the batter is smooth.

Pour into a lightly greased 9×13 inch pan.

3 cups sugar

Bake at 375° F for 1 hour.

1 tbsp baking powder

Cool to room temperature and cut into squares for snacking.

½ cup butter, melted 5 eggs 1 tsp vanilla extract 12 ounce can of coconut milk

Photo credit: biggerbolderbaking.com

Photo credit: epicurious.com

C A S SAVA C A K E SUSAN MCCANTS — Splice, Seattle Womxn in the Workplace Resource Group | Asian + Pacific Islander Resource Group

PREP TIME: 10 minutes | COOK TIME: 1 hour, 15 minutes | TOTAL TIME: 1 hour, 25 minutes

4 Servings This is a typical Filipino dessert and almost always served at every Filipino gathering. The secret ingredient is the condensed milk which we added to the recipe. This entire dish cost $7 to make!

Preheat oven at 350° F. Lightly grease a cake pan, baking glass dish pan, or foil pan about 9×13 inch size with melted butter.

2 packages (16 ounce each) of grated cassava, thawed

Combine all ingredients thoroughly in a container.

13.5 fluid ounce can of coconut milk

Place all the mixed ingredients in the pan.

Bake for 1 hour.

Remove from heat after 1 hour and spread the 1/2 can of remaining condensed milk on top, and bake for another 15 minutes or until the surface is slightly brown.

Set aside until cool before slicing into serving pieces.

Enjoy!

2 tbsp of melted butter 2 eggs, beaten 1 cup sugar 1 tsp salt 1 can of condensed milk (mix 1/2 with the ingredients and save 1/2 for the topping)

S weets

|

169

C H O C O L AT E J U N I P E R TA RT SAM PETROVICH — Pair, San Francisco Military Veterans Resource Group

PREP TIME: 40 minutes | COOK TIME: 50 minutes, 1 hour cooling | TOTAL TIME: 2 hours, 30 minutes

16 Servings Growing up, I used to watch cooking shows with my dad and play with the recipes by adding and substituting flavors. In my experimentation with flavors, I was drawn to a combination of juniper, chocolate, and hazelnuts and decided to adapt my chocolate tart recipe. There is a joke in my family about being able to taste how many berries were added in a dish, and making this dish reminds me of baking with my dad and of the juniper tree lined pathways when I visit him at Arlington National Cemetery.

CRUST 1 ½ cups all purpose flour ½ tsp salt ½ cup unsalted Irish butter, cubed and chilled 1 egg yolk 3 tbsp cold water You can also add some toasted, ground hazelnuts (and a little extra butter) for a rounder flavored crust

CHOCOLATE FILLING 1 cup heavy cream 9 ounces Guittard semi-sweet chocolate wafers 2 tsp juniper berries

Toast juniper berries in a pan until fragrant and they start to sweat.

Remove from heat.

Once cool, grind crush with the side of a knife or grinder and add to the heavy cream, and set aside.

In a food processor, combine flour, salt, and cubed butter until the texture resembles breadcrumbs.

Add the egg yolk and cold water until dough ball forms.

Roll out onto slightly floured surface and form a 1/2 inch disk.

Wrap in cling film and chill in fridge for 20 minutes.

Preheat oven for 400° F .

Roll chilled dough to about 3/16 inch thick and place in 9 inch tart pan.

Poke holes in the bottom of the tart with a fork.

Fit a sheet of baking paper inside and add pie weights.

Bake for 15 minutes.

Remove weights and paper, and bake for another 12-15 minutes until crisp and golden.

Set aside to cool.

170 |

S weets

FILLING Chop chocolate and add to a heat proof bowl.

Heat heavy cream and juniper berries on medium-low heat until just simmering.

Pour half of the cream through a strainer over the chocolate.

Cover chocolate bowl for 2-3 minutes.

Mix chocolate until cream is combined (there will still be some chocolate chunks).

Add remaining cream (via strainer) and mix until filling is smooth.

If the chocolate gets too cool, you can slowly heat it up by placing the chocolate bowl in a larger bowl and slowly add hot water to the larger bowl and mix the chocolate until it’s smooth.

Pour filling into shell, pop any bubbles, and chill in fridge for at least an hour (1.5 hours is better).

Cut a thin slice and serve.

Because the only sugar comes from the chocolate, I’d suggest serving it with whipped cream or a little French vanilla ice cream if it is too rich.

UBE TIRAMISU TYLER DAAS — One Workplace, Santa Clara Asian + Pacific Islander Resource Group

PREP TIME: 1 hour | COOK TIME: 2 hours | TOTAL TIME: 3 hours

6 Servings Ube (Purple Yam) is a quintessential Filipino dessert flavor and is similar in taste to the Japanese Taro.

My spouse’s family are Sicilian immigrants, so he has strong opinions on Tiramisu, which is a dessert every Sicilian child grew up eating. This is the result of us combining our childhood flavors to create something that satisfies both of our cravings. It also tells the story of our own culturally mixed household through our love for food.

Preheat oven to 325° F.

CAKE

UBE MILK

3 tbsp powdered ube

1 cup full fat coconut milk or regular milk

½ cup water 4 eggs ½ cup granulated sugar ⅓ cup cake flour 1 tsp ube extract ¼ tsp vanilla extract 2 tbsp vegetable oil

1 tsp rehydrated ube 1 tsp ube extract MASCARPONE FILLING 6 egg yolks 1 cup sugar 1 ¼ cup mascarpone 1 ¾ cup heavy whipping cream

Add 6 tbsp of powdered ube to 1 cup boiling water until a thick paste forms to make rehydrated ube. Set aside to cool, and cover to keep moist.

In a stand mixer bowl at medium speed, add in 4 egg whites and slowly mix in ½ cup of granulated sugar.

Add egg yolks, one at a time, until incorporated.

Combine ¼ cup of rehydrated ube, 1 tsp ube flavoring, ¼ tsp of vanilla extract, and 2 tbsp vegetable oil.

Slowly mix for 30 seconds until just combined.

Grease a quarter sheet pan, 9×13 inch, and place parchment paper on top. Spread out cake batter into a thin layer and tap on the counter to remove any bubbles.

Place in 325° F oven for 10-15 minutes until it springs back when touched.

Place on cooling rack for about 20 minutes until completely cooled.

Prepare the ube milk by blending/whisking together the rehydrated ube, milk, and ube extract until it’s smooth. Strain for any lumps.

Start the mascarpone filling by boiling 1-2 inches of water in a small pot over the stove.

172 |

S weets

Add the egg yolks and sugar in a mixing bowl, whisking to mix the ingredients together.

Reduce the heat to simmer and place the bowl on top of the small pot so it’s sitting on the pot without touching the water. Then whip the egg/sugar mixture constantly for 10 minutes to gently cook the eggs. The mixture will increase in volume as it thickens.

Remove the bowl from the heat and continue to whisk mixture to help it cool. The mixture should be thick and a lemon yellow color. Allow to cool briefly.

Allow mascarpone to sit out for 15-20 minutes to reach room temperature.

Add room temperature mascarpone to whipped yolks, mix until well combined. Don’t overmix as this can cause curdling.

In a separate bowl, using an electric mixer, whip cream to stiff peaks. (Hand mixer or stand mixer is fine.)

This process should be slow. Start on low, increasing the speed over about 10 minutes.

Gently fold the whipped cream in the mascarpone mixture and refrigerate until you are ready to assemble the tiramisu.

Your tiramisu is going to have 2 layers, so you’ll want to arrange it in a square dish that’s roughly half the size of the sheet cake. Cut out ½ of the cake to arrange at the bottom of your dish. Don’t worry about making the cake one piece, you can jigsaw smaller pieces together to cover the bottom of the dish.

Drizzle your ube milk mixture onto the cake layer, enough to soak into the cake (like a tres leches) but not too much that it will become mushy.

Spoon/pipe the mascarpone filling to cover the entire cake layer.

Repeat process of layering cake, ube milk, and mascarpone.

Refrigerate at least 4 hours, but overnight is best.

Dust with cocoa powder before cutting and serving.

OPTIONAL You can top with dark chocolate shavings to add some bitterness.

S weets

|

173

174 |

S weets

T H R E E- L AY E R E D C O F F E E C O C O C R E A M J E L L- O TINA MUI — Splice, Oakland Asian + Pacific Islander Resource Group

PREP TIME: 2 hours | COOK TIME: 4 hours cooling | TOTAL TIME: 6 hours

12-14 Servings My mom's co-worker brought this dessert to our house over 30 years ago. I absolutely fell in love with it and asked for the recipe. I was so happy she wasn’t the type to keep recipe secrets. It’s a hit every time I make it for my friends and family.

FOR THE BOTTOM LAYER In 8 quart stock pot, combine 6 cans of coconut milk, 3 cans milk, 21 packages of gelatin, 12 ounces of water, and 2 ½ cups sugar. Mix well.

Bring mixture to a boil while stirring constantly. Let simmer for one minute.

Pour mixture into two 9×13 inch glass baking pans.

Set aside and let cool.

FOR THE TOP LAYER (Start after the bottom layers are cooled at room temperature for 2 hours.)

7 cans coconut milk 5 cans milk (using the coconut can as measure) 1 box (32 packages) Knox Gelatin 48 ounces of water 3 ¼ cup sugar 2 tbsp instant coffee

Combine 1 can of coconut milk, 2 cans milk, 11 packages of gelatin, 3/4 cup sugar, 24 ounces of water, and 2 tbsp of instant coffee.

Bring to a boil while mixing. Let simmer for a couple of minutes.

Set aside and let cool for 30 minutes.

Once the bottom layer is lukewarm, gently poor the top layer mixture over both pans equally.

Put in the refrigerator for at least 3 hours to chill.

Cut and serve.

NOTE You can use individual cups for individual servings.

S weets

|

175

B L AC K B E R RY & B A S I L M U L E S MERCEDES LORENZO — One Workplace, Santa Clara PREP TIME: 5 minutes or less | COOK TIME: 0 minutes | TOTAL TIME: 5 minutes

1 Serving This is a recipe I got from one of my best friends who loves to make cocktail drinks fun! The first time I had it I was hooked!

Muddle blackberries, basil, and fresh lime juice.

2 blackberries 2 basil leaves ½ juice of fresh lime 1 1/2 ounces or 1 shot of vodka 4 ounces ginger beer

Add ice then vodka and top off with ginger beer, and add a garnish of lime wedge.

The garnishes go quick so use it sparingly!!!

WAT E R M E L O N M O C K TA I L HEALTHCARE TEAM — One Workplace PREP TIME: 10 minutes | COOK TIME: 0 minutes | TOTAL TIME: 10 minutes

4 Servings Cube watermelon. Remove any seeds.

Slice 4 thin rounds from your limes. Set aside to be used for garnish. Juice the rest of the two limes until you have about 1/4 cup.

Combine the cubed watermelon and lime juice in a blender.

Blend until smooth.

Using a sieve, strain the watermelon and lime mixture until you’re left with just the juice. Set aside.

1 watermelon 8 sprigs fresh mint 2 limes Club soda or choice of sparkling water

Place 5 mint leaves at the bottom of each glass. Use a muddler to release the flavor of the mint.

Fill cups with ice. Pour watermelon juice halfway full. Top with club soda or sparkling water until full. Gently stir with a spoon to combine.

Garnish each glass with a thin slice of watermelon, a sprig of mint, and reserved lime wedge. Enjoy!

OPTIONAL To “kick it up” a notch, add 1 ounce of your choice of spirit.

Photo credit: keepingthepeas.com

S weets

|

177

C A R RO T C A K E MEGHAN PIERSMA — OpenSquare, Seattle We Are Open Resource Group

PREP TIME: 30 minutes | COOK TIME: 30-50 minutes | TOTAL TIME: 1 hour, 30 minutes

12-16 Servings This recipe has been passed down at least three generations, and has proven to be infallible even when substituting gluten-free flour and flax seed eggs for the chicken variety. I wouldn’t, however, ever suggest substitutions for the butter or cream cheese in the frosting (that’s just unimaginable)!

CAKE

CAKE Cream oil and sugar in mixer. Add eggs and beat until smooth.

10 ounce bag shredded carrots, or shred your own

Combine dry ingredients separately and then mix into the egg mixture.

2 cups sugar

Mix in carrots and nuts with spoon.

3 cups flour

Bake at 350° F. For two 8 inch round cake pans, bake for about 30 minutes.

For one 9×13 inch cake pan, bake for about 50 minutes.

1 ¼ cups vegetable oil 4 eggs 2 tsp cinnamon 2 tsp baking soda 2 tsp baking powder 1 cup chopped pecans – optional FROSTING 8 ounce bar cream cheese 1 (1/2 cup) stick butter 2 tsp vanilla extract 1 lb box or bag powdered sugar

178 |

S weets

FROSTING Mix all ingredients together until smooth.

Highly recommend applying a “crumb coat” of frosting after the cake has completely cooled.

Then place it in the fridge for a half hour or longer before adding the remainder of the frosting.

Photo credit: recipesarabia.com

O U R O N E W O R K P L AC E FA M I LY