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:

4 servings


1   bun   Kale

1   tsp.   Kosher Salt

2   T     Olive Oil


  • Preheat oven to 275 degrees
  • Wash Kale, remove large stems; chop into approximately 1.5” x 1.5” pieces
  • Place in bowl with oil; toss to coat
  • Spread out on sheet pan in sparse, single layer
  • Sprinkle salt over and bake for approximately 20 minutes
  • Remove, let cool. Store in container at room temperature


8-10 servings


1   15 oz can   Cannellini Beans

1   15 oz can   Artichokes Hearts quartered

2    ea              Ripe Tomatoes, diced

.25 ea              Red Onion, diced

16  ea              Kalamata Olives, pitted

3    ea              Scallions, chopped

2    ea              Avocado, diced

3     T              Cilantro, freshly chopped

2    ea              Limes, juice

1   tsp             Freshly Ground Black Pepper

1   tsp             Kosher Salt

1   T               Olive Oil



  1. Drain and rinse beans. Drain Artichoke Hearts.
  2. Combine all ingredients in a bowl. Toss to mix thoroughly
  3. Cover and refrigerate for 1-2 hours before service.

4 servings


1   #   Ground Turkey

1   tsp  Salt

1   tsp   Black Pepper

1   tsp   Leafy Thyme

½  tsp  Chili Powder

1   oz   Minced Onion


8   oz   Pineapple Peach Salsa

4   ea   Whole Wheat Buns

Tt       Jalapeno, sliced

Tt       Lettuce, shredded

Tt       Mayonnaise

Tt       Red Onion, thinly sliced



  1. Mix Turkey and seasonings; form into 4 patties.
  2. On a hot grill or pan, cook throughout;
  3. Place on bun; top with PP Salsa and any other of the optional toppings


Pineapple-Peach Salsa

6   oz   Pineapple tidbits, canned

6   oz   Peaches, canned, sliced

½   ea   Red Bell Pepper

¼   ea   Red Onion

1/8 ea   Fresh Cilantro

1    ea   Fresh Serrano pepper, seeded and chopped small

¼  tsp   Salt

¼  tsp   Black pepper

  • In Food Processor: Place Cilantro, Red Onion, Serrano and Red Pepper. Pulse 2-4 times (til      chunky). Drain half the juice from fruit and add to processor. Pulse 1-3 times until chunky, salsa like consistency is achieved. Add Salt and Pepper to taste.
  • Chill 2-3 hours (or more), before service. Can be made a day in advance.

8 servings


1   ea   Pizza crust, 12-14”

1   #   Ground Beef

4   T   Taco Seasoning


2   ea   Tomatoes, diced small

6   oz   Shredded Cheddar

2-3  oz Tortilla Chips, slightly crushed

TT       Sliced Jalapenos (optional)

TT        Sliced Black Olives

TT       Onions, finely diced


4   oz   Sour Cream

4   oz   Salsa



4  oz  Tomato Sauce

2   tsp  Taco Seasoning

2   oz  Water



Preheat oven to 350 degrees

  1. On the stove, cook ground beef, drain fat, add taco seasoning. Mix well and chill. 
  2. Mix sauce by combining all three ingredients; set aside
  3. On a baking sheet or stone, layout crust and top in the following order:
  4. Sauce, half of the cheese, beef mixture, chips, tomato, Jalapenos/Olives/Onions and second half of cheese
  5. Bake 7-10 minutes, until hot throughout.
  6. Finish with a dollop of sour cream and salsa on each slice.

6-8 servings


8   oz   Spaghetti, cooked

½ Lb Ground Italian Sausage, cooked

16 oz  Spaghetti Sauce

1/3  C  Sour Cream

4   oz   Shredded Mozzarella

1   ea   Egg

2  oz   Parmesan, grated


  1. Preheat oven to 350 degrees
  2. In a bowl, place beaten Egg, Sour Cream and half the shredded Mozz; separately mix sauce and sausage together, and set aside.
  3. Add pasta to the egg mixture and mix well
  4. Spread mixture over bottom of 10” pie plate; sprinkle remaining shredded Mozzarella over the top
  5. Cover with saran, then foil; bake 25 -35 minutes.
  6. Remove, sprinkle with parmesan and let stand 10-15 minutes.