Main Dish

OPOR AYAM (INDONESIAN CHICKEN CURRY)

Ingredients: • 8 chicken drumsticks • 1 lemongrass (Indonesian: sereh), cut and bruised • 2 bay leaves (Indonesian: daun salam) • 2 kaffir lime leaves (Indonesian: daun jeruk) • 500 ml water • 200 ml coconut milk • Grind the following into spice paste: • 100 gram shallot (Indonesian: bawang merah) • 4 cloves garlic (Indonesian: bawang putih) • 1 inch galangal/ginger (Indonesian: lengkuas) • 2 teaspoon coriander seeds (Indonesian: biji ketumbar) • ½ teaspoon cumin seeds (Indonesian: biji jinten)

Instructions: Heat 2 tablespoon of oil in a pot and stir fry the spice paste until fragrant, about 2-3 minutes. Add lemon grass, bay leaf, and kaffir lime leaf and cook for another 2 minutes.

Add the chicken pieces and cook until chicken is no longer pink. Add water and coconut milk and bring to a boil. Reduce heat and simmer until liquid is reduced, about 20 minutes. Add salt and/or sugar as needed. Transfer to a serving bowl and garnish with fried shallots.

Abdillah Family

Faculty: Beth Abdillah

Culture of Origin: Indonesia- West Java

Why this recipe is meaningful:

Most families serve opor ayam and ketupat (rice cake in woven palm leaf pouch) to celebrate Lebaran (Idul Fitri, or Eid). This was the first meal my husband and I shared together with his family in Indonesia.

TAHCHIN MORGH

Ali Khan Family

Students: Layla Shirazi Ali Khan (9), Laleh Shirazi Ali Khan (2)

Culture of Origin: Persian

Why this recipe is meaningful:

Tachin Morgh is traditional Persian recipe that has been a family and extended family favorite. The fondest memories of our fabled childhood in Iran before we left had us sharing meals like these at large family gatherings with bursts of laughter, din of children giggling, cheerful music and the smell of delectable dishes wafting through the air. Recreating these memories over the years in various parts of the globe for family get togethers is still a much cherished tradition. Ingredients: • 1 1/2 cups yogurt • 3 eggs • 1/2 cup barberries • 2 tablespoon butter • 1/4 cup oil • 2 tsp saffron powder dissolved in 4 tbs water • Salt and pepper • 1 1/2 lbs chicken thighs • 2 onions • 1/2 tsp Turmeric • lemon juice • 3-4 cloves garlic

Instructions: Soak barberries in water for 1 hour and drain. Cook the chicken thighs with 1 sliced onion, water enough to cover it, salt, pepper and turmeric with gentle heat until the water evaporates. Cut the chicken into small pieces. Rinse rice until the water runs clear. Cook rice in a large pot filled with water and salt to taste. The rice is done after 6 to 8 minutes when it begins to rise to the top and the water comes back to a boil. Rice should be soft on the outside but hard in the middle. Pour rice into the colander to drain; then set aside. In a blender run the yogurt, the other onion, eggs, salt, pepper, lemon juice, garlic and saffron liquid until well blended. Add this to the cooked chicken and marinate for a couple of hours. Layer a baking dish with half the rice. Sprinkle with saffron water. Next layer is the chicken and yogurt mixture and top it off with another layer of rice sprinkled with saffron water again. Top with melted butter. Cover with foil and bake for 45 mins. Poke holes in the foil and bake for another 45 mins. Barberries can be sautéed over a medium flame with a tablespoon of butter and teaspoon of sugar till shiny and fluffy. Top over the baked dish and enjoy!

KHICHDI

Instructions: Soak 1/2 cup basmati rice & 1/2 cup moong dal separately for 30 minutes. In a cooker or pot heat 1-2 tablespoons ghee/oil. Then add 3/4 teaspoon cumin seeds & 1 bay leaf; then 1 pinch of hing; next add 1/2-3/4 teaspoon ginger & saute for 1 minute. Add salt to taste. Add 1 small chopped onion & 1 green chili. Saute until onions become golden (can skip chili). Then add 1 small chopped tomato, 1/4 teaspoon turmeric & 1/2 teaspoon salt. Saute until tomatoes turn mushy. (Can add carrots & french beans & saute for 2-3 mins). Drain the soaked lentils & add it to the cooked mixture. Fry for 3-4 mins. Then add drained rice. Pour 3-4 cups water. Mix well. On medium flame pressure cook for 4 whistles (for a soup consistency). To get grainy consistency, 2 whistles should be enough. Transfer to a serving bowl & add a tsp of ghee. Serve with pickle (indian) & papad.

Anand Family

Students: Rohan Anand (6), Rishab Anand (5)

Culture of Origin: India

Why this recipe is meaningful:

This is a traditional dish from North India. Have fond memories of my grandmother cooking it & love to do the same for the kids.

VIETNAMESE CARAMEL BRAISED PORK AND HARD-BOILED EGGS

IN THE PRESSURE COOKER (THỊT KHO TRỨNG)

Anderson Family

Student: William Anderson (PF)

Culture of Origin: Vietnam

Why this recipe is meaningful:

This is a traditional homestyle Vietnamese recipe not typically served in restaurants. It is one of William's favorite dishes and is his mother's too. Enjoy! Eggs: 4-5 hard boiled eggs • 7 minutes in the instant pot on the rack with 1 cup of water • Quick release, put eggs in cold water or ice bath, peel eggs and set aside until the end • You can also leave the eggs out if you prefer but it’s usually our favorite part

Ingredients: • 2 lbs pork butt or country style ribs cubed • 1 ¼ cups coconut water (water is ok too) • 1 shallot finely sliced (or yellow onion) • 2 garlic cloves minced • 1 ½ tbsp fish sauce • ¼ tsp pepper • ½ cup brown sugar (regular sugar ok too or can use caramel/ browning sauce) • 2 tbsp water

Instructions: 1. Turn instant pot to saute. Place sugar and water in instant pot. Stir, then when it bubbles and the sugar is melted (looks like caramel), turn off saute and add the rest of the other ingredients. Stir. 2. Close the lid and set to Meat/Stew or Manual for 35 minutes.

Quick release 3. Add additional fish sauce to taste 4. Add the hard boiled eggs and stir. The juices will turn them a light tan color 5. Serve with rice Other notes: - Onion is a good replacement for the shallots and more often than not we use yellow onion - If you don’t want to make caramel sauce, you can just add some sugar and some soy sauce to give it the brown color - Can add green onions at the end - Fish sauce can be very pungent so you can move your instant pot outside or you can try using soy sauce instead (but likely will need more of it) - Feel free to adjust ingredients to your taste. As with many family recipes, it’s not written down is not a very exact recipe and different every time it’s made. Good luck and enjoy!

CHICKEN AND DUMPLINGS

Ingredients: • 2 lbs chicken breasts • 1-2 32oz cartons chicken broth • optional: 1/4 cup milk • optional: chopped celery, carrots, broccoli

For dumplings: • 3 TB butter • 1 egg • 2/3 cup milk • 4 tsp baking powder • 1 tsp salt • 1/2 tsp pepper • 2 cups all-purpose flour

Instructions: 1. Boil chicken breasts until tender and not pink, 15-30 min depending on thickness (or use rotisserie chicken or other pre-cooked chicken) 2. While cooking chicken, make dumplings as follows: - In a large bowl, microwave butter until melted. - Add egg and milk to melted butter. Stir well. - Add salt, pepper, baking powder. Stir well. - Add flour. Stir until just combined and set aside. 3. When chicken is cooled, shred chicken (Tip: Try using a stand mixer with paddle attachment to shred just-cooked chicken) 4. Add chicken and optional vegetables back to pot. Add enough chicken broth to cover chicken plus room for dumplings. Salt, pepper and season the broth with herbs or anything else you'd like. Optional: Add ~1/4 cup milk to broth. Bring to a simmer. 6. Drop dumplings by tablespoon/ice cream scoop into simmering broth. 7. Cover and cook on low simmer for 18 minutes. DO NOT lift lid at all during cooking time.

Bailey Family

Students: Jackson Bailey (7), Ellie Bailey (5)

Culture of Origin: German

Why this recipe is meaningful:

This recipe is from a friend's great-grandmother. While this recipe has not been passed down through our family, it has been a family favorite for over 10 years and is a weeknight staple on cold nights. It's pure comfort food. We usually 1.5x the dumplings and add whatever veggies are in the fridge. And, we affectionally call the dumplings "wet biscuits". It's a pretty forgiving recipe. Enjoy!

BRAZILIAN CHICKEN STROGANOFF

Chastain Family

Student: Grayson Chastain (3)

Culture of Origin: Brazil

Why this recipe is meaningful:

We have been hosting au pairs for the past 6 years, and four of our au pairs have been from Brazil. One of our favorite parts of the cultural exchange program has been sharing recipes and finding things we love to cook together with our au pairs! This Chicken Stroganoff recipe is a Brazilian favorite and has become a staple dinner in our home. It is also a meal our kids enjoy... Ingredients: • 2 tablespoons of unsalted butter or olive oil • 2 pounds skinless, boneless chicken breasts cut into 1 inch cubes • Mayonnaise (just enough to coat chicken – 1-2 tablespoons) • Approx. 1 cup ketchup • 1.5 cups of heavy cream • salt and pepper to taste

Instructions: - Cube chicken into 1-inch pieces and place in a large dish. - Coat chicken lightly with mayonnaise and season with salt and pepper. - Heat pan with olive oil or butter. Add the chicken pieces and cook until almost done. - Add the ketchup, letting mixture come to a simmer for 2-3 minutes. - Add the cream and simmer uncovered for 5 minutes to thicken (stirring occasionally). - Serve over Brazilian white rice and top with sautéed mushrooms and potato sticks (we use Yoki brand extra fine Batata Palha).

SINIGANG NA BABOY (BEEF TAMARIND SOUP)

Ingredients: • 8 cups of water • 1 packet of Knorr Sinigang Mix (available at City Farmers

Market, Super H Mart, or other Asian grocery stores) • beef short ribs • fresh spinach • one white onion • 3 plum tomatoes • Optional ingredients: okra and taro (if using, add it along with the other vegetables)

Instructions: Fill pot with 8 cups of water, beef short ribs, onion, and tomatoes. Bring pot to a rolling boil and add the packet of Sinigang Mix. We like the broth on the tangy side and actually add 1.5 packets of the mix. Stir ingredients, cover the pot, and lower the temperature to low-medium heat. Continue to let it cook for one hour. After one hour, stir and check to see if the beef is tender. If tender, add fresh spinach, stir again, and cover the pot. Cook for 5 more minutes. If beef is not tender, do not add the spinach; cover and continue to cook, then repeat the step above with the spinach. Once cooked, remove the lid, and stir ingredients. Serve with a side of rice and enjoy!

de Leon Family

Student: James de Leon (3)

Culture of Origin: Philippines

Why this recipe is meaningful:

Sinigang is a tamarind soup that brings me so much joy and comfort. There are many different versions of it; however, I have always craved for the way my grandmother cooked it. She knew exactly which vegetables I liked and it always felt like she was making this dish specifically for me. As most elders in our family, there are no exact measurements with the dishes they made. Thankfully, I was able to have my mom walk me through the steps in making Sinigang, but in what she likes to say, "the new generation way." Using the Sinigang Mix is practically failproof, and while my grandmother's Sinigang can never be topped, this is a way for me to feel the comfort of her presence in my kitchen.

TERIYAKI CHICKEN WINGS

Fang Family

Students: Andy Fang (7), Suzy Fang (4), Tom Fang (1)

Culture of Origin: East Asian

Why this recipe is meaningful:

This recipe is is in our weekly dinner rotation and is always a hit when we share with friends! Ingredients: • 1 cup water • 1 cup soy sauce • 1 cup white sugar • ¼ cup pineapple or orange juice • ¼ cup vegetable oil • 1 tablespoon minced fresh garlic • 1 tablespoon minced fresh ginger • 3 pounds chicken wings or drumettes

Instructions: • Whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger in a large bowl until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour. • Preheat an oven to 350 degrees F. Grease baking dishes, and set aside. • Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade. Bake the wings in the preheated oven until the chicken is cooked through and the glaze is evenly browned, about 1 hour.

FROGMORE STEW

(AKA LOW COUNTRY BOIL OR BEAUFORT STEW)

Ingredients: • 2 sticks of celery, chopped • 1 onion, chopped • 1 pack of crab/shrimp boil or 2 TBS of Old Bay Seasoning • 3/4 lb shrimp (per person) • 1 ear corn (per person) • 6 in smoked sausage (per person)

Instructions: Boil celery, onion and seasoning in water for 10-15 min. Add sausage. Boil 10 min. Add corn. Boil 10 min. Add shrimp. Cook 3-5 min (or less until shrimp are pink). Remove from heat and drain. Let stand 4-5 min.

Garrison Family

Students: Parker Garrison (5), Grant Garrison (3)

Culture of Origin: USA

Why this recipe is meaningful:

Parker and Grant's maternal grandmother grew up in Beaufort where this recipe is from. We Have it often, but especially when we are on vacation at the beach.

HONEY MUSTARD PRETZEL CHICKEN

Goetz Family

Student: McClain Goetz (PF)

Culture of Origin: USA

Why this recipe is meaningful:

We have picky eaters in this family and this dish is a crowd favorite. McClain loves to crush the pretzels and mix the sauce. It’s a dinner that everyone can agree on and help. Ingredients: • 2 cups of pretzels • 2 cups of bread crumbs • 1/2 cup of olive oil • 1/2 cup of Dijon mustard • 1/3 cup of honey • 1/4 cup of water • 3 tablespoons of red wine vinegar • Salt and pepper to taste • 1 1/2 lbs of chicken

Instructions: - Pre-heat oven to 350 degrees - Pound pretzels into pieces and mix with bread crumbs and set aside in a bowl

- whisk together oil, mustard, honey, water, vinegar, salt and pepper for sauce (set half aside for dipping later) - dredge chicken into sauce then cover in the pretzel mix and place on baking dish - bake the chicken for 25-30 mins

SLOPPY JOES

Ingredients: • 3 lbs ground beef • 1 tsp dry mustard • 1 cup brown sugar • 1/3 cup cider vinegar • 1 20 oz bottle ketchup • 1 1/2 cup chopped celery • 1/2 cup chopped onion • 1/2 cup diced green pepper

Instructions: Sauté onions, green peppers, celery until soft. Brown meat in separate skillet. Combine all ingredients. Simmer 35-40 minutes. Serve on hamburger buns!

Gohde Family

Students: Robbie Gohde (3), Maddie Gohde (1)

Culture of Origin: USA

Why this recipe is meaningful:

Robbie and Maddie’s great great grandmother was widowed with 5 young daughters in the early 1900’s. To make ends meet, she got a job at a local elementary cafeteria! She was well loved... especially for her famous sloppy joe recipe which continues to be served to this day!

INDIAN GROUND TURKEY CURRY

Goswami Family

Students: Sonia Goswami (3) and Deven Goswami (2)

Culture of Origin: India

Why this recipe is meaningful:

This curry uses classic spices found in many Indian dishes, and we particularly enjoy it on cold winter days! For this recipe you will need an Instant Pot. Serves 4. Ingredients: • 1 tablespoon vegetable oil • 2 teaspoons cumin seeds • 4 tablespoons minced garlic • 2 tablespoons minced ginger • 1 pound ground turkey • 2 cups diced onion • I cup chopped tomato • 1 teaspoon ground turmeric • ½ teaspoon ground cayenne pepper • 1 teaspoon ground coriander • 2 teaspoons garam masala • 2 teaspoons salt • 4 cups chopped spinach • ¼ cup water • 1 15-ounce can coconut milk

Instructions: 1. Preheat the Instant Pot by selecting Sauté and adjust to More for high heat. When the cooking pot is hot, add the oil. 2. When the oil is shimmering, add the cumin seeds and cook until they sputter like popcorn popping, about 1 minute. 3. Add the garlic and ginger, and cook for 1 to 2 minutes or until they start to sizzle and flavor the oil. 4. Add the ground turkey and cook, stirring occasionally, until the lumps have largely broken up, about 4 minutes. 5. Add the onion, tomato, turmeric, cayenne, coriander, garam masala, salt, spinach, water, and half the can of coconut milk.

Stir to combine. 6. Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 10 minutes. 7. When cooking is complete, let the pressure release naturally. 8. Unlock the lid and stir in the remaining half of the coconut milk to add thickness. 9. If you like, add more spinach and stir until it’s wilted. Serve with rice. Enjoy!

TIK TOK BAKED FETA PASTA

Ingredients: • 16 oz Cherry tomatoes • 4-5 Cloves Fresh chopped garlic • 4-5 TBSP Olive Oil • 1 tsp Dried Italian seasoning • Salt and pepper To taste • 1/2 Cup Tomato sauce • 2 TBSP Grated parmesan cheese • Fresh basil • 4-5 Cups Cooked pasta • 9 oz Feta Cheese Block

Instructions: Preheat your oven to 400 degrees. In a 9" x 9" baking pan, add your feta block (drained) in the center.

Add the tomatoes around it. Sprinkle your chopped garlic over feta and tomatoes. Drizzle 2-3 TBSP of olive oil all over the cheese and tomatoes. Sprinkle seasoning on top. Bake for 30 minutes or until the cheese feels soft.

While baking, boil water and cook your pasta then drain. Take out your feta tomato dish and lightly mash with a fork or potato masher. Add your drained pasta. Optional: add your fave tomato sauce, drizzle with more olive oil, add fresh basil and parmesan cheese.

Gragnani Family

Students: Houston Gragnani (8), Henry Gragnani (6), Emmett Gragnani (3)

Culture of Origin: Finland

Why this recipe is meaningful:

Just like everyone, we were eating at home so much more during the pandemic and were desperate for new ideas. We caved in and tried this TikTok sensation that my older kids had seen on social media, and I must say, it lived up to the hype. The best part was that it was easy enough for the kids to make by themselves. We added spinach in for some extra veggies - but otherwise the recipe was great as is.

ROAST BEEF TENDERLOIN WITH MERLOT AND SHALLOT

Kase Family

Students: Isabel Kase (10), Zach Alpert (3)

Culture of Origin: France

Why this recipe is meaningful:

Tenderloin with Merlot and Shallot sauce is our traditional Christmas Meal and most favorite way to enjoy beef tenderloin. My family knows to expect this meal on the first truly chilly day in the fall, and we do actually wait for this!

Once winter arrives, we make any Sunday night special by giving into the glorious aromas of shallot, butter and thyme. This is our most favorite meal which always brings back sweet memories of crisp fall days in Atlanta and snowy Christmas Eves in Sun Valley. I'm so happy to share it with you! Ingredients: • 1/4 c unsalted butter • 1/2 chopped shallots • 1-1/2 teaspoons minced fresh thyme • 2 T all purpose flour • 1-1/2 C Merlot or other dry red wine (Merlot is best for this recipe. We have tried French Burgundies and they definitely work, but are not as full flavored) • 1-1/2 C beef broth • 1 teaspoon tomato paste • 2, 2-1/2 pound beef tenderloin roasts

Instructions: For the Tenderloin: Preheat oven to 450 degrees. Arrange roasts on baking sheet, brush with olive oil, salt, pepper and garlic powder. Roast until thermometer inserted into center of roast registers 125 for rare.. or to your taste, at least 38 minutes. Transfer to a platter and let stand for 20 minutes before slicing.

For the Sauce:

Melt butter in medium saucepan over medium high heat. Add shallots and thyme, sauté until shallots are browned, about 5 minutes. Mix in flour, cook until flour browns, stirring often, about 2 minutes. Whisk in wine and broth. Boil until thick enough to coat spoon, whisking often for about 12 minutes. Whisk in tomato paste; season with salt and pepper. Add any juices from baking sheet to the sauce and bring to a simmer. Cut roasts into 1/2” slices and serve with sauce. We always make Yorkshire pudding / Popovers with this recipe and serve with a deep green salad or cooked side green of your family’s choice.

HOMEMADE PIZZA

Instructions: 1. Roll out a pre-made pizza dough and toss it in the air until it becomes super thin. 2. Sauce: use canned whole peeled plum tomatoes, preferably San Marzano tomato, add a dash of salt, black pepper, paprika, oregano, and basil to taste. Mash up the tomatoes a bit and simmer until thick. 3. Pre-heat the oven to 500 degrees or above (preferably use a brick outdoor charcoal burning oven). 4. Lay out dough on a baking sheet, baste dough with a little bit of olive oil and spread out the sauce. Cover with mozzarella cheese (preferably fresh buffalo mozzarella but shredded plain mozzarella works fine) and whatever toppings you want but less is better (except for the cheese, more is better). 5. Bake it for 5 -8 minutes. Keep an eye on it. 6. Garnish with fresh basil leaves. 7. Help your child(ren) cut the pizza and brush up on their fractions!

Hoffman Family

Student: Hugo Hoffman (PF)

Culture of Origin: Italy

Why this recipe is meaningful:

It is such a fun and easy recipe for Hugo to participate in preparing and to cook together as a family. Hugo loves putting on different toppings and experimenting with different flavors.

BUTTER CHICKEN

Jain Family

Student: Ari Jain (2)

Culture of Origin: India

Why this recipe is meaningful:

I love to cook but I don't usually make Indian food at home on a regular basis. It is much easier to order as take-out. We decided to test some new recipes when the world suddenly stopped in March 2020 and it seemed that take-out might not be an an option for a few months. We also ended up with some additional time on our hands. During our quarantine cooking journey there were some hits and a LOT of misses but this is a recipe that has stuck around. Do not be intimidated by the list of ingredients. It is relatively easy to make. Hopefully you will like it as much as we do. Ingredients: For the chicken marinade: • 28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces • 1/2 cup plain yogurt • 1 1/2 tablespoons minced garlic • 1 tablespoon minced ginger (or finely grated) • 2 teaspoons garam masala • 1 teaspoon turmeric • 1 teaspoon ground cumin • 1 teaspoon red chili powder • 1 teaspoon of salt

For the sauce: • 2 tablespoons olive oil • 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil) • 1 large onion, sliced or chopped • 1 1/2 tablespoons garlic, minced • 1 tablespoon ginger, minced or finely grated • 1 1/2 teaspoons ground cumin • 1 1/2 teaspoons garam masala - DO NOT ADD WHEN

MAKING A MILD VERSION • 1 teaspoon ground coriander • 14 oz (400 g) crushed tomatoes • 1 teaspoon red chili powder (adjust to your taste preference) • 1 1/4 teaspoons salt (or to taste) • 1 cup of heavy cream (or evaporated milk to save calories) • 1/2 tablespoon sugar • 1/2 teaspoon kasoori methi (or dried fenugreek leaves) -

OPTIONAL

Instructions: In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows). Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.) Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour. Remove from heat, scoop mixture into a blender and blend until smooth. (You can also use an immersion blender and blend directly in the pan). You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender. Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Garnish with chopped cilantro and serve with fresh basmati rice and/or fresh Naan bread (Trader Joe's has the best frozen naan)!

SESAME DILL SALMON

Kitchin Family

Students: Virginia Kitchin (3), Carolyn Kitchin (1)

Culture of Origin: USA

Why this recipe is meaningful:

It is a quick and easy family favorite that I made up and works well every time! Instructions: I don’t have specific measurements because I just wing it but start with wild caught salmon with the skin on. Place skin down in a baking dish. Preheat oven to 350. Over low heat melt about 1/2 stick of butter, with olive oil (enough to generously cover the fish), minced garlic (I use about a tablespoon, but we love garlic), and lots of dill. Heat together then pour over the salmon. Generously sprinkle the salmon with sesame seeds (optional) and bake for about 30 minutes. Sprinkle salt when you take it out of the oven.

KOREAN BEEF BOWL

YIELD: 4 SERVINGS. Ingredients: • 1/4 cup brown sugar, packed • 1/4 cup reduced sodium soy sauce • 2 teaspoons sesame oil • 1/2 teaspoon crushed red-pepper flakes, or more to taste • 1/4 teaspoon ground ginger • 1 tablespoon vegetable oil • 3 cloves garlic, minced • 1 pound ground beef • 2 green onions, thinly sliced • 1/4 teaspoon sesame seeds • Rice

Instructions: 1. In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. (Can adjust sugar and soy sauce to your liking.) 2. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. 3. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes. 4. Serve immediately over the bowl of rice, garnished with green onion and sesame seeds, if desired. 5. Or, you can turn this dish into Korean Bibimbop Bowl by adding fresh vegetables to make the meal healthy and colorful. (e.g. Slices of peppers, edamame beans, carrots, cucumbers, broccoli, cauliflower, etc. Add a fried egg on top of the vegetables and the beef to make the meal more wholesome)

Kim Family

Student: Evelyn Kim (3)

Culture of Origin: Korea

Why this recipe is meaningful:

This recipe reminds us of Korean bulgogi with a twist. It's a quick and versatile recipe that kids will always ask for seconds!

CHICKEN CURRY

Laskar Family

Students: Meera Laskar (9), Asha Laskar (7), Radhika Laskar (5)

Culture of Origin: India

Why this recipe is meaningful:

My kids love it. Ingredients/Prep: (If you want to marinate meat ahead of time, put cut chicken in plain yogurt, chopped onions, grated ginger, chopped garlic.)

Instructions: 1. 1-1.5 tbsp oil in pressure cooker - high 2. when oil gets hot, add bay leaves (2-4), cinnamon sticks (1-2, broken), cloves (~10) 3. add onions, ginger, garlic 4. sautee till onions get soft and transparent and you smell the spices 5. add chicken - mix on medium high and stir until white (not pink anymore but not fully cooked) 6. add 1 cup yogurt or 4-5 heaping spoons, stir 7. add blended tomatoes, cilantro, chilis 8. add turmeric, coriander pwdr, fresh ground black pepper, mix 9. add salt (last) 10. pressure cook on high, 2-3 whistles or 4 min. - depends on your stove and how hot it gets/how your pot conducts. For example, in our old kitchen, it took 7 whistles.

• 1 medium-large finely chopped onion • 5-9 cloves of garlic, chopped • 1.5 in cube ginger, grated

(I usually put all 3 of above in food processor and finely chop) • cloves** - 5-10 • bay leaves** - 5-7 • (You can also add a little green cardamom** - I usually use a mortar and pestle to grind that so you get the flavor of the seeds) • cinnamon sticks** - 3 sticks • chicken - breast or tenderloin or legs (more soft) - 1.5 - 2 lbs cut in 1.5 in. cubes (or how ever you like) • yogurt - plain, I use nonfat or 2% - 1 cup • tomatoes - 2-3 medium to large, blended (I usually blend in food processor) • cilantro - 1/2 bunch of leaves chopped • green chilis (serranos) - 2 or 3 finely chopped, depending on how hot you want it • salt - 2 tsp (to taste) - can add more • turmeric powder - 1.5-2 tsp • black pepper - 0.5 tsp • coriander powder - 1 tsp - 2 tsp • pressure cooker* • oil (canola or olive is what I use) - 1-2.5 tbsp

* If you don't have a pressure cooker, just cook on med., covered for 2030 min. or until chicken is cooked in regular pot. Some ppl. use a slow cooker, so that is an option as well. **Also, you don't have to add the cloves, bay leaves, cinnamon- You can just add ground garam masala from the Indian grocery store. It's basically the same thing. FYI - If you don't marinate the chicken, that's ok. Then, just put it in as is.

TERIYAKI SALMON

Ingredients: • 4 salmon filets (about 1-1 ¼ pounds) • ¼ cup Kikkoman® Teriyaki Takumi, Original • 1 cup Panko Bread Crumbs • 1 teaspoon paprika • ½ teaspoon ground ginger • 3-4 tablespoons cooking oil • 2 tablespoons chives, sliced • Olive oil cooking spray

Instructions: Preheat oven to 425°F. Using a basting brush, coat salmon filets with teriyaki takumi sauce. Place salmon in refrigerator and let sit for about 10 minutes to marinate.

In a shallow dish stir together bread crumbs, paprika and ground ginger. Dip coated salmon into dish to coat, pressing firmly to allow crust to stick to salmon. Heat vegetable oil over medium-high heat in a 12-inch cast iron skillet, or a large ovenproof pan. When oil is very hot, add salmon fillets, skin side down, and sear 3 to 4 minutes. Turn heat off and spray the panko crust topping lightly with olive oil cooking spray. Transfer pan to hot oven and cook for 8 to 10 minutes, until salmon is almost cooked, and panko is browned. Remove from oven, cover with aluminum foil and allow to rest for 5 to 10 minutes. Top with chives.

Kramer Family

Student: Pearce Kramer (1)

Culture of Origin: USA/ Japanese

Why this recipe is meaningful:

I have a house of picky eaters.... this is one thing that we ALL like and can eat together!

CLASSIC MEATBALLS

McDonald Family

Students: Knox McDonald (2), Smith McDonald (PF)

Culture of Origin: Italy

Why this recipe is meaningful:

This simple recipe was passed on many years ago from our family in New York and its a favorite of Knox and Smith! Ingredients: • 1 lb of meat: 1/3 ground beef, 1/3 ground pork and 1/3 ground veal • 1/4 cup fresh parsley • 1/2 cup grated Parmigiano-Reggiano (or other Parmesan) • 1 egg, beaten • 1/2 cup plain breadcrumbs • 1 teaspoon minced garlic • Dash of salt and pepper

Instructions: Mix until combined, shape into evenly sized balls. Place on baking sheet (with unbleached parchment paper if desired) and refrigerate for one hour prior to cooking if possible. Cook for approximately 25 minutes (depends on size) on 350 degrees. Add to pot of sauce (such as Rao's Homemade Sensitive Marinara). Serve with spaghetti, top meatballs with mozzarella cheese and serve on a fresh Italian bread to make a meatball hero, or just pair with a Caesar salad.

PULAO - INDIAN VEGETABLE RICE

Ingredients: • 1 cup Basmati rice • 4 tbsp Canola Oil • 1 tsp Cumin Seeds • 4 cloves • 1 large onion, cut in long pieces • 2 bay leaves • 2 cups mixed frozen vegetables • ¼ tsp red pepper • ½ tsp turmeric • 1 ½ tsp salt • 1 ½ cups water

Instructions: Soak rice in water after rinsing rice. Place a large pan on medium heat and add canola oil, cumin seeds and cloves. Once cumin seeds brown, add onions and bay leaves. Cook onions until brown and then add water from rice, red pepper, turmeric, salt, mixed vegetables, and bring to a boil. Then add rice to the pan, let everything hard boil, and switch heat back to medium. Allow to cook for 15 minutes and enjoy!

Laungani Family

Student: Aayan Laungani (1)

Culture of Origin: India

Why this recipe is meaningful:

This recipe comes from Aayan's Great Grandmother in India. It is healthy, simple and delicious!

SUFI'S BUTTER CHICKEN

Momin Family

Student: Sufi Momin (4)

Culture of Origin: India

Why this recipe is meaningful:

This recipe is important and special to our family because it is considered to be traditional cultural food. We eat it on special occasions. Ingredients: • 1 lb Diced Chicken Breast • 1 oz Shan Butter Chicken Seasoning (Indian Seasoning) • 1 tbsp Tomato Paste • 1 qt Heavy Cream • 1 tbsp Butter • 2 tbsp Methi Leaves • 1 tbsp Oil • A Deep Pot

Instructions: 1. Place diced chicken breast in a deep pot 2. Add the seasoning in the same pot 3. Add the tomato paste and oil in the pot 4. Mix together 5. Cook on low for 15 minutes 6. Add the heavy cream and stir 7. Add butter and stir 8. Add methi leaves and stir 9. Cook on low for 10 minutes while stirring

SPICY ORANGE CHICKEN

Instructions: Whisk 1 Tablespoon corn starch in 1/4 cup reduced sodium soy sauce in small saucepan. Add 1/4 cup balsamic vinegar, 6 oz orange juice concentrate, 1/2 cup water, 1 teaspoon orange zest—stir and bring to boil over medium heat then let simmer (stirring often) until thickened.

Slice 1 packet of chicken tenderloins into either strips or chunks. Mix together 1/2 tsp ground ginger, 1 tsp garlic salt, and 1/2 tsp crushed red pepper flakes. Sprinkle mix on all sides of chicken strips/chunks.

In large pan with 1-2 tablespoons sesame oil cook chicken coated with spices on medium heat until golden brown.

Add orange juice sauce (once thickened—usually ready by this time) to chicken in pan and simmer a few more minutes.

Serve chicken with rice (we use brown rice) and top with orange slices. Mix together on plate and enjoy!!

For added heat if desired—add 1/8 tsp tabasco sauce to sauce mixture.

Taken from The New Living Heart Diet book.

Lott Family

Student: Olivia Lott (4)

Culture of Origin: USA

Why this recipe is meaningful:

This was first meal that both Olivia and sister Sarah really liked that was not pizza, mac and cheese, or chicken nuggets. We have it at least once a month.

ISREALI SHAKSHUKA

Oren Family

Student: Aviv Oren (2), Stav Oren (PF)

Culture of Origin: Israel

Why this recipe is meaningful:

Shalom! We are an Israeli American family and are delighted to share our traditional brunch dish with you. This is a meal we cook in our own kitchen to enjoy as a family at least once a week. The ingredient list is open. We use the fresh vegetables and herbs we have in our home and dial up all the flavors we love. Instructions: In a large flying pan, saute one yellow onion in olive oil. Fold in four, fresh, vine-ripe tomatoes. Add peeled, roasted garlic cloves to taste. We roast four garlic bulbs in the oven for about an hour prior to making this dish and fold those in when they are soft. Add fresh sliced mushrooms and plenty of artichoke hearts. Our girls love the artichoke hearts so much because they are parts of flowers. Just imagine yourself eating flowers for brunch and serving them to your guests. Once the fresh vegetables start cooking and the flavors start coming together, add your favorite pasta sauce or sun-dried tomatoes and fold in some olives. In a separate frying pan, cook sunny-side up eggs just the way you like them. When you plate the dish, place blocks of feta cheese on the bottom of each bowl, then fold in all of the cooked vegetables and sauce from the saucepan and top it all off with sunny-side up eggs. The feta cheese will be a warm and soft treat for you and your guests on the bottom of each dish. Our favorite spice for this dish is a dash of cinnamon. Garnish with fresh herbs. Our favorite is tarragon. As we say in Hebrew, “’Bete’avon.” Enjoy your meal.

MEATBALLS & RICE

This can be used with a marinara sauce and noodles if desired. I usually double this recipe to have some on hand for the week.

Ingredients: • 1 pound extra lean ground beef • 1/2 teaspoon sea salt • 1 small onion, diced • 1/2 teaspoon garlic salt • 1 1/2 teaspoons Italian seasoning • 3/4 teaspoon dried oregano • 3/4 teaspoon crushed red pepper flakes (not the seeds) • 2 dashes hot pepper sauce to taste • 1 1/2 tablespoons Worcestershire sauce • 1/3 cup skim milk • 1/4 cup grated Parmesan cheese • 1/2 cup seasoned bread crumbs (I usually just blend up sliced bread)

Instructions: Preheat an oven to 400 degrees F (200 degrees C). Mix the milk, Parmesan cheese, and bread crumbs and set aside. Place the beef into a mixing bowl, add salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumb mixture. Mix until evenly blended, then form meatballs, and place onto a baking sheet. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

For The Sauce Ingredients: • 1/2 cup ketchup • 1/2 cup dark brown sugar • 2 tablespoons water • 1-1/2 tablespoons cider vinegar • 2 teaspoons Worcestershire sauce • 1 tablespoon finely grated shallot, from one shallot or red onion • 1 small clove garlic, minced • 1/8 teaspoon ground black pepper • 1/2 teaspoon salt

Instructions: In a sauce pan, mix together all of the ingredients for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes.

McKenna Family

Student: Colson McKenna (2)

Culture of Origin: Italy/USA

Why this recipe is meaningful:

Made this three years ago and my youngest fell in love with it. I serve it at least once every week.

SLOW COOKER PULLED BBQ TURKEY

Raab Family

Students: Leo Raab (4), Sienna Raab (2)

Culture of Origin: USA - North Carolina

Why this recipe is meaningful:

Leo and Sienna's mom grew up in NC, so she has shared her love of Carolina BBQ with the family! Cooking time: 4 hours on high, 8 hours on low in slow cooker Serves: 6

Ingredients: • 3 tablespoons Olive Oil • 4 lbs turkey breast (or dark meat) cut into equal pieces • 1 yellow onion, finely chopped • ¾ cup cider vinegar • ¾ cup ketchup • 1/3 cup brown sugar • ¼ cup light molasses (you can also use pure maple syrup for this) • 2 teaspoons red pepper flakes (add more or omit for your heat preference) • 1 teaspoon dry mustard • 1 teaspoon salt • 1 teaspoon pepper • Sandwich rolls or corn muffins to accompany BBQ

Instructions: Optional: Brown the Turkey: In a large frying pan over medium-high heat, warm the oil. Add the turkey pieces and brown lightly on all sides – no more than 12 minutes total; remember, you are not cooking the turkey, just browning to lock in moisture; once done, transfer turkey to slow cooker. Make Sauce: using same pan, pour all but approximately 1 tablespoon of fat out; Return pan to high heat; Add the onion and sauté until golden brown, about 5 minutes; Add the vinegar and deglaze the pan, stirring to scrape up the browned bits on the pan bottom; Stir in the ketchup, brown sugar, molasses, red pepper flakes, mustard and 1 tsp each of salt and pepper. Cook stirring occasionally until mixture begins to bubble; Pour over the turkey in the slow cooker; Cover and cook on high heat setting for 4-5 hours or on the low heat setting for 8-10 hours; Shred the turkey and serve; Open cooker occasionally towards end and shred turkey w/ a fork (it should be very tender and shred almost on its own); let shredded turkey sit in sauce in slow cooker absorb sauce. Serve with rolls or cornbread and enjoy!

CHICKEN STROGANOFF

Ingredients: • 2 cooked skinless chicken breasts cut into cubes • 1 yellow onion chopped • 8-10 white mushrooms • sliced into quarters • 1/2 cup sour cream • 1 Tbsp tomato paste (we substitute ketchup!) • 3/4 can cream of mushroom soup (ready to eat, not condensed) • salt/pepper

Instructions: Sauce onions and mushrooms together in some olive oil until translucent, add cooked chicken and stir in cream of mushroom soup and bring to a low boil. Remove from heat (otherwise sometimes the sour cream will curdle when added) and stir in sour cream, tomato paste (or ketchup), and salt/pepper to taste. Serve over rice!

Murphy Family

Student: Evie Murphy (1)

Culture of Origin: Brazil

Why this recipe is meaningful:

While technically this recipe most likely originated in Russia, it is widely cooked in southern Brazil (including at the airports!), where Evie's maternal grandmother is from. It is usually prepared with beef, but our family has adapted it to chicken so the children could easily chew it up/eat it when they were young. Traditionally it is served with noodles, but we only serve it with rice. Easy to prepare with leftover chicken or freshly cooked chicken breast. It also freezes well.

NAVARATAN KORMA

Rajagopalan Family

Student:

Amrit Sivaramakrishnan (1)

Culture of Origin: India

Why this recipe is meaningful:

This is Siva’s (Amrit’s Dad’s) favorite and Amrit loves it too. We make it for special occasions like Birthdays and Anniversaries. So many of our happy memories are related to this dish. Instructions: Navaratan Korma is made with a paste of ground mixture of spices with onion, garlic, ginger and tomatoes. Before grinding roast the spices for enhancing the aroma. Cook the gravy in a pan with couple of teaspoons of oil. Add cream to it for a richer and sweet flavor. Add diced and boiled vegetables like cubes of carrots, beans, cauliflower. Garnish with cilantro and enjoy with Naan (Indian Flatbread).

TOM PERINI'S OVEN ROASTED BEEF BRISKET

Ingredients: • 2 Tablespoons chili powder • 2 Tablespoons salt • 1 Tablespoon garlic powder • 1 Tablespoon onion powder • 1 Tablespoon ground black pepper • 1 Tablespoon sugar • 2 teaspoons dry mustard • 1 bay leaf, crushed • 4 lbs beef brisket, trimmed • 1 ½ cups beef stock

Instructions: Make a dry rub by combining spices. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast uncovered for one hour at 350˚. Add beef stock and enough water to yield about ½ inch of liquid in the roasting pan. Lower oven to 300’, cover pan tightly and continue cooking for 3 hours, or until fork-tender. Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Powell Family

Student: Hattie Powell (3), Blythe Powell (PF)

Culture of Origin: Texas

Why this recipe is meaningful:

Our family is originally from West Texas. This recipe is a Sunday favorite.

CURRY CHICKEN

Soltau Family

Student: Aidan Soltau (PF)

Culture of Origin: Caribbean - Jamaica & Trinidad

Why this recipe is meaningful:

Despite our families being from different islands, Curry Chicken is a shared meal across our cultures and brings us together. Instructions: In a large mixing bowl, combine the 3lbs chicken cubed, ¼ medium white onion diced, ¼ cup fresh scallion chopped, 2 cloves garlic minced, 3 tbsp curry powder, 4 sprigs fresh thyme chopped, 2 tsp salt, ½ tsp pepper. Mix and let marinate for 1 to 24 hours in the refrigerator. Heat the 2 tbsp oil in a medium skillet over medium heat until shimmering, and add another ½ medium white onion, diced 2 cloves garlic, minced. Cook for 1-2 minutes, until fragrant. Add 2 tbsp curry powder and stir well, cooking for 3-4 minutes more. Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Add ¼ cup fresh scallion, chopped and 2 cups chicken broth, increase the heat to medium-high, and cook for 5-7 minutes, until the broth is boiling. Add 1 tbsp melted butter, mixed with 1 tbsp of flour to the pot and stir to incorporate. If necessary, add more of the chicken broth to the pot and stir. Bring to a rolling boil and cover the pot slightly ajar. Simmer for 15 minutes, taste/adjust for salt and pepper, and continue to cook until the sauce thickens into a gravy. Serve over white rice.

EASY SPINACH AND ONION CRUSTLESS QUICHE

Ingredients: • 1 tablespoon olive oil • 2 cloves garlic minced • 1 onion chopped • 10 ounces spinach fresh (washed) or frozen (thawed and drained) • 5 eggs beaten • 3 cups shredded cheese • 1 tablespoon parsley fresh, chopped • pinch nutmeg optional • 1/8 teaspoon salt • pinch pepper

Instructions: Spray a 10 inch pie plate with non-stick spray. Set aside. Preheat oven to 350˚. Over medium-high heat, heat olive oil in a large skillet. Add garlic, stir-fry for 1 minute. Add onions and cook for about 5 minutes or until softened.

Add spinach and cook, stirring occasionally until mixture has lost its moisture.

Meanwhile, combine eggs, cheese, herbs and spices. Remove spinach mixture from heat and set aside to cool slightly for a few minutes. Combine cheese and spinach mixture. Pour mixture in prepared pie plate. Bake in oven for approximately 30-40 minutes or until mixture has set.

Refai Family

Student: Panthea Refai (5)

Culture of Origin: USA

Why this recipe is meaningful:

This is a healthy, easy, meal that our entire family enjoys! There’s plenty of veggies and protein, and it’s very filling.

CHICKEN DUM BIRYANI

Sinha Family

Student: Navya Sinha (4)

Culture of Origin: Indian

Why this recipe is meaningful:

We love this dish as it is a one pot wholesome meal and once you get a hang of it, it’s easier to make than one thinks. I also make a vegetarian version which is absolutely lip smackingly delicious! Ingredients: For the chicken marinade • 1 whole chicken cut into large pieces or 28 oz (800g) bone in chicken of your choice • 1 cup plain yogurt, full fat • Juice of half lemon, one tbsp • 1 tbsp garlic paste • 1 tablespoon minced ginger (or finely grated) • 2 green chilies, slit or paste • 1 teaspoon garam masala • ⅓ teaspoon turmeric • 1 teaspoon ground cumin powder • 1 tbsp red chili powder • ½ tsp white pepper powder • 1 tsp coriander powder • 1 tsp sugar • 1 teaspoon of salt • 1 cup deep fried crispy onions • 3 tbsp ghee for cooking the chicken + 2 tbsp vegetable oil Rice for the Biryani • 3 cups basmati rice, washed and soaked for 15 minutes • 1 tbsp oil • 1 tsp black wild cumin seeds/shah jeera • 1 tsp Salt For layering • ½ cup fried onions • 1 cup cilantro and mint leaves, finely chopped • 3 large onion- thinly sliced and deep fried or pan fried to crispiness

Instructions: In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate overnight. Marinating it longer lends for a tender and flavorful chicken. Heat 3 tbsp of ghee and oil in a pot over medium-high heat. When it sizzles, add marinated chicken pieces gently inside. Saute and fry uncovered for about 5 minutes. Then cover and cook until the chicken is fully cooked. This will take about 20 minutes. Every few minutes open the lid and check that it does not brown or scorch the bottom. IF the chicken is too dry, add ½ cup of water, this should not be too liquidy once it's fully cooked. While the chicken is cooking, bring a big pot of water to a boil. Add oil, black cumin seeds and salt. Add the rice and do not mix it. Let it boil and cook for 8-10 minutes. It will be almost cooked, but not fully cooked. It should hold the shape, when you crush a rice grain with your finger tips, it should break and crush a tiny bit. DO NOT LET IT SOFTEN TOO MUCH. Once the rice is cooked 8 minutes, take it out and drain it in a colander immediately. Set aside. Use the same large pot to layer. Add the cooked chicken, rice, ¼ cup of fried onions and half of the chopped cilantro mint, add another half of the chicken layer, fried onions, cilantro and mint. Top it with rice, dash of ghee and cover with a lid and leave it to simmer for 10 minutes. If you are worried it will scorch the bottom, keep a griddle/tava or a flat pan. Place the biryani pot on it and simmer and cook for 10 minutes. Wrap the top with a towel so the steam doesn't escape. Switch off the flame after 10 minutes and let it rest for 20 minutes before you serve. Serve hot with cucumber raita.

STEPHENSON SLIDERS (DINER-STYLE)

Stephenson Family

Student:

Gibson Stephenson (2)

Culture of Origin: USA

Why this recipe is meaningful:

We love this recipe because the children get a thrill out of picking out their favorite toppings and making their own unique slider. Instructions: These are not your average sliders! We steam ours “dinerstyle” so they’re the juiciest and most delicious sliders of all time. Don’t forget to use Martin’s Slider Potato Rolls! Apply Worcestershire Sauce and a pinch (equal parts) pepper, salt & sugar over 3 ounce ground Chuck patties Set stove top to medium/medium high heat Sear patties with a tablespoon of olive oil in frying pan for approximately 2 minutes on each side (really for color) After searing both sides, pour water into pan until burgers are half submerged, place lid on frying pan to steam Steam burger patties for about 7 minutes (or personal preference) Use lid to pour any remaining water out and keep patties in pan Place your cheese of choice (we love cheddar) on patties and replace lid to melt Put cheese covered beef patties on Martin’s Slider Potato Roll

Dress your buns as desired- we recommend mayo, ketchup, light mustard, chopped sweet onion, and sweet or dill pickles We dare you to find a juicier slider! Enjoy!

VEGETABLE LASAGNA

Ingredients: • 2 zucchini • 1 medium carrot • 2 boxes whole wheat lasagna noodles • 2 bags boca meatless crumbles • 4 jars tomato sauce • 4 packs shredded mozzarella • 2 packs shredded parmesan

Instructions: Shread the zucchini and carrot in a food processor. You should have more zucchini than carrot. Boil the noodles just for 5 minutes or so. Cook boca according to package. Then at the end pour in a jar of marinara so it’s easier to manipulate in the lasagna. You may chose to cook the boca with diced onions and garlic - up to personal taste. In the baking dish pour enough marinara to lightly coat the bottom then add a layer of noodles. Put the boca first, then cover it with mozzarella and parmesan, not heavy just enough. More mozzarella than Parmesan. Then another blanket of noodles, it usually takes 6 per layer (depending on size of pan). Then add the shredded veggies and pour marinara on top of that. Smooth with the back of a spoon, then cheese again, then noodles, then just marinara and cheese on top. Bake for an hour and ten minutes at 350 degrees.

Smith Family

Student: Grant Smith (2)

Culture of Origin: American/ Italian blend

Why this recipe is meaningful:

This is a yummy dish that is enjoyed by the vegetarians in our family AND the meat lovers! Plus, an easy way to serve children vegetables :)

MINNA'S CHICKEN

Stengel Family

Student: Charlie Stengel (5), George Stengel (2), Thomas Stengel (1)

Culture of Origin: England

Why this recipe is meaningful:

This is a favorite family comfortfood dish, always a hit! Ingredients: • 2 10 oz. packets of frozen broccoli spears, salt to taste • 3 whole boneless chicken breasts • 2 cups chicken stock • 1 10 oz. can condensed chicken soup • 1/2 cup evaporated milk • 1/2 cup shredded cheddar cheese • 2/3 cup mayonnaise • 2 tsp curry powder • 1 1/2 tsp lemon juice • 1/2 cup breadcrumbs • 1/2 tbsp melted butter

Instructions: Heat oven to 350 F and butter a 2 qt casserole dish Simmer chicken breasts in chicken stock until tender Steam broccoli until tender Arrange broccoli in first layer in bottom of casserole Cut cooked chicken into bite-size pieces and arrange on top of broccoli

In a separate pan, mix the chicken soup, evaporated milk, cheese, mayo, curry and lemon juice, stir to combine and heat until cheese is melted.

Pour over the broccoli and chicken, mix the melted butter with the breadcrumbs and sprinkle on top. Bake for 30-40 mins until breadcrumbs are lightly toasted. Serve with potatoes or rice and peas or salad.

THE BOMBAY SANDWICH

Instructions: The Bombay sandwich is a delicious and ubiquitous staple made with cilantro-mint chutney and at least six kinds of vegetables. This quintessential street food is best enjoyed on the by-lanes of Mumbai with a piping hot cup of chai. 1. Prep your veggies, cut in discs: boiled potato, boiled beets, raw purple onion, cucumbers, tomatoes and green peppers. 2. Butter your slices of bread and cut the edges. 3. Spread a healthy serving of cilantro-mint chutney on both slices. You may buy this at a store. 4. Layer your veggies, sky high! 5. Sprinkle generously with cumin powder and salt to taste 6. Press down and cut into four squares! It is meant to be a simple but belly-filling meal for the masses. A Subramanian family tip: Use white bread! It may not be the healthiest but it the best companion to a cilantro-mint chutney.

Subramanian Family

Student: Soha Subramanian (2)

Culture of Origin: India

Why this recipe is meaningful:

The Bombay Sandwich is a 20-year old favorite that takes me back to a bygone time. As a young college girl in Mumbai, this sandwich was a staple among friends, scarfed down in between classes. Last year, as I looked for easy options where the kids could also help with meal prep, the Bombay Sandwich emerged a winner!

CHICKEN POT PIE

Taylor Family

Students:

Winston Taylor (1), Morgan Taylor (PF)

Culture of Origin: Legend says Greece but it is also a local staple

Why this recipe is meaningful:

The children have been eating this since they were babies and it is my daughter’s favorite food of all time. I have to confess that most of the time I serve the the frozen pies from the store. But on special occasions- I make the real deal! Instructions: - Cover a whole chicken in your favorite salt and olive oil and roast in the oven on 350 for about an hour (or more depending on size of chicken). Remove and let cool. You also use a rotisserie chicken from the store. - Once chicken is cool, shred it and set aside. - Sauté a medium diced onion, clove of garlic and 3 stalks of celery with 8 tablespoons of butter or oil until soft. - Start sprinkling in 1/2 cup of all purpose flour to make your roux and stir - Mix 3-4 cups of chicken stock (can use the juice from your chicken) and 1/2 cup of milk together in a bowl. Then slowly add to your mixture. Simmer for about 5 minutes as it thickens into a gravy. Can add more liquid if needed. - Fold in a bag of frozen carrots/peas/corn and the shredded chicken. - Add in a bit of chopped and fresh rosemary, thyme and sage to taste. Plus salt. - Pour in a deep dish and let cool a bit. - We use the prepackaged Annie’s organic pie crust- but any will do. Unfold it and brush with an egg wash before putting on top of your pie (can put pastry on bottom if you like extra crust). - Pinch the sides and poke holes on top for vents. - Put on a cookie sheet to catch spills and bake on 350 for about 25 minutes or until golden brown. - Enjoy!

SHANGHAINESE STYLE BRAISED PORK BELLY

Instructions: The ingredients are very simple: pork belly, oil, rock sugar or granulated sugar, wine, soy sauce, dark soy sauce. Start by cutting your pork for your Shanghai braised pork belly. Cut the pork belly into 3/4 inch thick pieces. Then bring a pot of water to a boil. Blanch the pork for a couple minutes. This gets rid of impurities and starts the cooking process. Take the pork out of the pot and set aside. Over low heat, add oil and sugar to your wok. Melt the sugar slightly and add the pork. Raise the heat to medium and cook until the pork is lightly browned. Turn the heat back down to low and add cooking wine, regular soy sauce, dark soy sauce, and water. It’s very important to the color and flavor of this dish that you have both kinds of soy sauce! Just head to your local Asian market, buy a bottle of each, and it will last you a year! Cover and simmer for about 45 minutes to 1 hour until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry. Once the pork is fork tender, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating.

Wang Family

Student: Orianna Wang (2)

Culture of Origin: China

Why this recipe is meaningful:

It was my childhood favorite dish, and everyone in the family loved this dish.

BOND'S FAVORITE PASTA

Williams Family

Student: Bond Williams (1)

Culture of Origin: USA

Why this recipe is meaningful:

We like quick, one pot meals for weeknight dinners. This is Bond’s favorite pasta. All our kids eat the broccoli in this dish, so it is a winner! Main Ingredients: • Orecchiette pasta • Broccoli • Mild spiced sausage

Instructions: Cook 1 lb of orecchiette separately and drain. In large skillet, heat 1 tbs olive oil over medium high heat. Cook 1 lbs sausage into until lightly browned, 5-6 minutes. Reduce the heat to medium and add 3 minced garlic cloves. Cook for 1 minute more. Add 4 tbs olive oil, 1 c chicken broth, 1 lb broccoli, 1/2 tsp salt and 1/4 tsp red pepper flakes. Cook, scraping the bottom of pan until broccoli is tender-crisp, 3-4 minutes. Stir in 3 tbs butter until melted and simmer for a few minutes to reduce and concentrate the sauce. stir Orecchiette into broccoli sausage sauce. Top with 1/4 c grated Parmesan. Serve hot.

BRAISED SHORT RIB WITH CREAMY POLENTA

Instructions: Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sprinkle the short ribs generously with salt and pepper, then add them to the pot and brown on all sides until golden, about 8 minutes. Transfer to a plate. Add the mushrooms / garlic / carrots / onions / seasoning / any other root vegetables, cook for 3 minutes and set aside. Pour in the wine and bring to a boil. Cook until slightly reduced, about 3 minutes. Stir in arrabbiata sauce and 2 cups water and return the short ribs to the pot. Bring to a boil, cover with a tight-fitting lid and transfer to the oven. Cook until the meat is fork-tender, about 2 1/2 hours. For the polenta: boil chicken broth in a medium saucepan over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in 1 1/2 teaspoons salt. Lower the heat to a gentle simmer and cook, stirring frequently, until the cornmeal is creamy and no longer grainy, about 30 minutes. Remove from the heat and stir in the Parmesan and butter.

Wimbush Family

Student: Gabby Wimbush (3)

Culture of Origin: USA

Why this recipe is meaningful:

Great comfort food for winter evenings.

BULGOGI (MARINATED BEEF)

Wong Family

Students: Sophia Wong (7), Benny Wong (3)

Culture of Origin: South Korea

Why this recipe is meaningful:

This is our family favorite as it is the most popular dish in Korea served in many family dinner tables. Ingredients: • 1 lb Beef tenderloin, fajita, ribeye (any cut will do - thinly sliced) • ¼ onion • 4 cloves of garlic • 1 tsp ginger • 1 stalk of green onion • ¼ tsp black pepper • ½ apple or pear • 3 tbsp of soy sauce • 2 tbsp of sugar • 1 tbsp of sesame oil • 1 tsp sesame seeds (optional) • ½ carrot julienned

Instructions: Thinly slice meat. Puree onion, ginger, garlic, pear (or apple). Add the puree mixture to meat along with soy sauce, sugar, black pepper. Place the marinated meat in the refrigerator from 30 mins to overnight.

Prepare a skillet and add 1 tbsp of oil. Add marinated meat and add julienned carrots and stir fry until meat is cooked. Turn off heat and drizzle sesame oil and sesame seeds.

Enjoy with rice.

ACKEE AND SALTFISH (JAMAICA’S NATIONAL DISH)

Jamaicans and a big plate of Ackee and Saltfish go hand in hand. This is because Ackee and Saltfish is the National Dish of Jamaica and is a beloved breakfast favorite of Jamaicans worldwide. Jamaicans ‘nuh ramp’ (don’t play around) when it comes to our love for this dish. Some of us have Ackee and Saltfish for breakfast, lunch, dinner and even supper! Below, you’ll find my easy-to-follow recipe, my best cooking tips and step-by-step instructions, to help you cook the most tasty pot of Jamaican Ackee and Saltfish you’ve ever had!

Ingredients: • 1/2 pound boneless salted codfish • 1/2 cup vegetable oil • 4 cloves garlic, finely chopped • 1 sprig fresh thyme • 2 onions, sliced • 4 scallions, chopped • 1 cup sliced green bell peppers • 1/4 Scotch bonnet pepper, finely chopped with seeds removed • 1 (20-ounce) can ackee, drained • 1 teaspoon freshly ground black pepper

Instructions: Wash off all the salt from the salted cod fish in cold water, and then soak as follows: Soak for 1 hour in hot water, and then drain and replace with a new batch of hot water for another hour. The fish will be soaked for a total of 2 hours.

Heat the oil in a medium skillet over medium heat and then add the chopped garlic and cook for 30 seconds. Add the sprig of thyme and cook for 30 seconds. Add the onions, scallions, green bell peppers, and Scotch bonnet pepper and cook for 5 minutes. Stir the entire mix as needed. Add the prepared codfish to the skillet and simmer for 5 minutes, stirring as needed. Add the ackee to the skillet and simmer for another 2 minutes. Stir in the black pepper and turn off the stove. Serve with fried plantains and fried Jamaican breadfruit.

Wright Family

Student: Miles Wright (3)

Culture of Origin: Jamaica

Why this recipe is meaningful:

Marc and I are original natives of Kingston, Jamaica, and we grew up eating Ackee and Saltfish as kids right through to adults. This dish is a very important part of our culture as its the national dish of Jamaica!

FRIED RICE

Xue Family

Student: Sophie Xue (5)

Culture of Origin: China

Why this recipe is meaningful:

Fried rice is quick and easy. You can throw in whatever is in the refrigerator and improvise. It is a dish adored by the whole family. Ingredients: • 2 cups cooked rice (preferably overnight) • 1/2 cup chopped carrots • 1/2 cup frozen peas • sliced sausage (or cooked meat to your liking) • 2 eggs • soy sauce

Instructions: Heat wok over high heat. Pour in oil, then crack in 2 eggs, add salt. Put the cooked scrambled eggs in a bowl to be used later. Pour in oil again, stir fry carrots and sausage, add rice, change to low heat, add soy sauce, add peas and cooked egg when rice, vegetable and meat are mixed well. Add salt to taste.

CHICKEN TAGINE WITH OLIVES AND LEMON

Ingredients: • 5 cloves garlic, finely chopped • ¼ teaspoon saffron threads, pulverized • ½ teaspoon ground ginger • 1 teaspoon sweet paprika • ½ teaspoon ground cumin • ½ teaspoon turmeric • Salt and freshly ground black pepper • 1 chicken, cut in 8 to 10 pieces • 2 tablespoons extra virgin olive oil • 3 medium onions, sliced thin • 1 cinnamon stick • 8 calamata olives, pitted and halved • 8 cracked green olives, pitted and halved • 1 large or 3 small preserved lemons (sold in specialty food shops) • 1 cup chicken stock • Juice of 1/2 lemon • 1 tablespoon chopped flat-leaf parsley

Instructions: Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours. Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick. Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken. Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve. Serve with couscous or on a bed of basmati rice or over some angel hair pasta.

Yaro Family

Student: Yasmine Yaro (2)

Culture of Origin: Morocco

Why this recipe is meaningful:

We make an effort to try recipes from different parts of the world and teach our girls about spices and their origin. This is a fun way to do so and in true Moroccan fashion it's best enjoyed family style.

CHICKEN PESTO PASTA

Dozier Family

Student: Greer Dozier (5)

Culture of Origin: USA Ingredients: • 3 boneless chicken breasts • 1 20oz. package Buitoni three cheese tortellini • 1 bunch of asparagus - cut up in 1" pieces • 1 8oz jar Classico Traditional Basil Pesto

Instructions: -Boil chicken in water with salt and olive oil until fully cooked- remove chicken, shred or cut up into bite size pieces, and set aside -in the same pot, cook the tortellini for directed time, and add asparagus the last 2 minutes -drain pasta and asparagus -put all ingredients back in the pot and toss with jar of pesto

Serve hot with a salad and bread, but it's also yummy leftover cold

SPANISH RICE

Ingredients: • 1lb. hamburger meat • 1 onion (chopped) • 8 oz. can tomato sauce • 14 oz. can chopped tomatoes (fire roasted) • 2 cloves garlic (fined chopped) • ½ t. cumin (heaping) • 1T. chili power • 3 -4 dashes Worcestershire Sauce • 1 cup rice • 1 ½ cups water • Salt to taste

Instructions: Brown meat with the garlic, onion, and season with salt. Drain grease from pan. Add the tomato sauce, chopped tomatoes, cumin, chili powder, Worcestershsire sauce, water, and dash of salt. Add rice and make sure all grains are covered with liquid. Bring to a boil then simmer for 1 -1 1/2 hours. Note: For less sticky rice then lightly brown it first before adding it to the pot with the other ingredients. Serves 4-6.

Chappell Family

Students: Finley Chappell (7), Sadie Chappell (PF)

Culture of Origin: USA

SHROVE TUESDAY/PANCAKE DAY PANCAKES

(GLUTEN-FREE/ALLERGEN-FRIENDLY VERSION)

Satz Family

Student: Hannah Satz (1)

Culture of Origin: United Kingdom

Why this recipe is meaningful:

Hannah is part British. Ingredients: • 1 Cup Gluten-Free All-Purpose Flour (I prefer Namaste brand) • 1 Pinch of Salt • 2 Eggs (or egg substitute equivalent) • 1 Cup Milk (or dairy-free milk of choice) (add more as needed) • 1/3 Cup Water • 1 TBSP Olive Oil (or other vegetable oil) • 1/4 Cup Caster Sugar • 1 Lemon

Instructions: Mix the flour, salt, and lightly-beaten eggs; in a separate bowl, mix the milk and water; whisk the milk and water gradually into the flour mixture (add more milk if necessary until the batter is about the consistency of heavy cream); stir in the oil, and let the batter stand for at least ten minutes. Heat an 8-inch nonstick frying pan over medium to mediumhigh heat; ladle enough batter to coat the pan; cook 30 seconds to one minute on each side, using a spatula to flip the pancake (oil and/or butter can be used to coat the pan before adding the batter, but it may make it difficult to manipulate the gluten-free batter). The batter makes about 6-8 pancakes. To serve, sprinkle each pancake with caster sugar (or regular granulated sugar or even powdered sugar) and lemon juice, then roll the pancake into a log or fold it twice into a triangle. Lemon wedges may be used as a garnish.

BRUNSWICK STEW

Ingredients: • 1 large chicken, cut up • 1 quart water • 2 slices bacon cut into 2" pieces • 1 large onion, sliced • 1 tsp salt • 1 28 ounce can whole tomatoes or 3 large fresh tomatoes peeled • 2 large potatoes, cubed • 1 10 ounce package frozen butterbeans or 1 cup fresh butterbeans • 1/2 tsp sugar • 2 tsp salt • 1/2 tsp pepper • Dash red pepper • 1 16 oz package frozen corn or corn cut from 3 large ears • 2 Tbsp butter, melted • 2 Tbsp flour

Instructions: In a 5 quart heavy pot, stew chicken, water, bacon, onion and salt for 2 hours over medium low heat Remove chicken, cool: skin and remove meat from bone. Cut into medium size pieces. Return to pot Add remaining ingredients except for corn, butter and flour. Cook 30 minutes Add corn, cook another 30 minutes Mix butter and flour--add to stew and simmer 30 minutes.

Serve with hot rolls and a green salad. From the Tidewater on the Half Shell Cookbook

Willis Family

Students: Virginia Willis (7), Claire Willis (5)

Culture of Origin: Early American

Why this recipe is meaningful:

My Nana (Claire and Virginia's great grandmother) made this often and I always loved it. There is great debate whether Brunswick Stew originated in Georgia or Virginia--but the Virginia version (like this recipe) is more vegetable heavy and I prefer it for sure. Sorry Georgia! This recipe is from the "Tidewater on the Half Shell" Junior league cookbook of Norfolk-Virginia Beach, which my mother kept in heavy rotation growing up and always reminds me of home.

PIZZA BREAD

Poer Family

Student: Henry Poer (5)

Culture of Origin: USA

Why this recipe is meaningful:

A fun recipe to involve the entire family. Who doesn't love playing with pizza dough?! Ingredients: • 3 eggs • 3 tbs grated parmesan cheese • 1 tbs dried oregano • 2 (16-ounce) loaves of chilled pizza dough or bread dough • 1 package sliced pepperoni • 2 cups (8oz) provolone cheese • 2 cups (8oz) mozzarella cheese

Instructions: Combine first 3 ingredients; beat well. Set aside. Roll dough to two 14x8" rectangles. Spread egg mixture evenly over each rectangle, reserving 3 tablespoons. Top each with provolone, followed by pepperoni, and topped with mozzarella cheese. Starting at long end, roll up dough (jellyroll fashion) and pinch ends and seams to seal. Place each roll, seam side down, on a large baking sheet. Brush with remaining egg mixture. Bake at 350 degrees for 20-30 minutes. Yield: 2 loaves