Recipe of the Month

The cooks at our schools aren't the only members of the Opaa! family with culinary flair. In fact, each month we feature frequently requested, unique and tasty recipes submitted by fellow Opaa! employees. We hope you enjoy this month's selection:




Fruit Juice (apple, Cranberry, Grape, etc.)



Knox Unflavored Gelatin


  1. Heat 3 cups juice to boil
  2. Meanwhile, pour remaining juice in bowl and sprinkle gelatin over
  3. Add hot juice to bowl and stir lightly
  4. Pour mixture into 8 x 8 and chill for 3 or more hours
  5. Cut into cubes



2       ea.   Eggplanet

2        T    Garlic, fresh chopped

0.25  C   Tahini paste

2       T      Lemon juice

0.25  tsp    Cumin

0.25  tsp    Salt

0.25  tsp    Black Pepper

0.33   C     Olive Oil

1        T     Parsley Chopped



  1. Preheat oven to 400 degrees.
  2. Roast eggplant for 30 minutes.
  3. Place in walkin. When cool enough to handle, split down middle and scoop out insides. Discard skin and as many seeds as possible.
  4. In food processor, place all ingredients except oil. Pulse to a thick puree.
  5. Add oil and parsley and pulse to incorporate.
  6. Serve with soft, warm pita bread.


2 Cups Frozen Corn

2 Heaping Tbsp. Jarred Jalapeno

2 Heaping Tbsp. Chopped Garlic

3 Large Avocados (Chopped)

5 Roma Tomatoes (Chopped)

1 Small Red Onion (Chopped)

1 Can Black Beans (Rinsed and Drained)

2 Tbsp. Vinegar

3 Tbsp. Oil

Salt and Pepper to taste

2 Tsp Cumin

1 Lime Juiced



1.)   Preheat oven to 400 degrees

2.)   Roast corn in oven with 2 Tbsp. oil & season with salt and pepper for approximately 20 minutes, or until edges on corn is golden brown

3.)   Place all ingredients in large bowl and stir until well combined. You can continue to mix until you reach the consistency desired. 


8   oz.  Cream Cheese

8   oz.  Vanilla Parfait Pro

¼   C   Nutella


  1. In food processor or mixer, combine all ingredients; blend well

Servings:  6 to 8


4   #       Pork Loin or Roast

2    T       Olive Oil



0.5  tsp     Salt

0.5  tsp     Black Pepper

0.5  tsp     Paprika

1     tsp     Thyme, leafy (not ground)

0.5  tsp     Granulated Garlic

1     T       Olive Oil

0.5  ea      Yellow Onion, med dice

2    stalks   Celery, med dice

1    qtrs.    Cider or Apple Juice

0.25  c       Brown Sugar

1       T      Parsley, fresh chopped



  1. Mix the 6 rub ingredients together and rub all over the lions. Wrap in plastic and chill for 2-4 hours.
  2. Preheat oven to 350
  3. Heat oil in Dutch oven over med high heat.
  4. Brown pork on all sides. Drain 75% of fat.
  5. Add onions and celery and sauté until partially tender.
  6. Add cider and brown sugar until meat is barely covered.
  7. Cover and place in oven for 2 – 2 ½ hours until 150 degrees internally.
  8. Hold warm. For service, slice and serve with pan juices – sprinkle with fresh parsley.