Baba Ganoush

by: The Chahrour Family Lucy, Nolan and Isla’s grandfather, Chaker, is from Lebanon. Although we eat Lebanese food pretty regularly, when we drive to Wisconsin every Christmas and celebrate with some of our family, we always make some there too. Source: Lucy, Isla, and Nolan’s grandfather Chaker IngredientsEggplant Lemon Garlic Tahini (optional) Salt olive oil/za’atar (optional)Recipe Steps Preheat your oven to 350 degrees (or up to 400 if you are making other things). If you can, use a grill – it tastes way better from the grill – to a medium high heat. Wash the eggplant and prick it with a fork or a knife all over – if you don’t your eggplant will explode and you will have a mess and no baba ganoush, and no one wants that. Put in on the grill or in the oven. You READ MORE

Lemon Raspberry Muffins

by: The Vonnegut FamilyShea learned to make these on her own during out time at home! Muffins are best when served warm with butter!Source: 100 Days of Real Food websiteIngredients1 1/2 cups flour1 teaspoon baking soda1/2 teaspoon salt1 teaspoon lemon zest1 stick softened butter1 egg1/2 cup pure maple syrup 1/2 cup milk1 teaspoon pure vanilla extract1 cup frozen raspberriesRecipe StepsPreheat oven to 350F. Spray or line muffin pan.In small bowl, whisk together the flour, baking soda, salt, and lemon zest.In a large bowl, use an electric whisk (or beat) cream the butter until smooth.Turn the speed down to low and slowly add in the egg, syrup, milk, and vanilla.With the speed still on low, slowly add in the flour, scraping the sides of the bowl as necessary. Carefully fold in the raspberries until well combined.Add batter evenly to muffin cups. READ MORE

Spinach-Cheese Squares

by: Nurse CarrieThis recipe has made my kids’ school cookbook rounds numerous times. In my humble observations they appear to be the most popular appetizer at potlucks and guests constantly ask for the recipe. The best part is they come out delicious no matter who makes them, even by those who don’t consider themselves good cooks!  Source: My mom, Carolyn Ford, better known as “Mimi.”Ingredients4 TBSP butter 3 eggs1 cup flour1 cup milk1 tsp salt1 tsp baking powder1/8 tsp pepper1/4 tsp garlic powder1 & 3/4 sticks of Cracker Barrel cheddar cheese2 pkg of frozen chopped spinach defrosted and squeezed of excess water2 tsp Worcestershire Sauce2 TBSP of finely chopped onionRecipe StepsPreheat oven to 350 degrees.Place butter in 13″ X 9” pan and place in oven to melt.Meanwhile, beat 3 eggs in a bowl; mix in the flour and milk.Add the READ MORE

Buffalo Cauliflower

by: Mr. Solof (Kindergarten Teacher)I love spicy food! This is a fairly quick and easy recipe that works for a snack, appetizer or meal!  Source: I found the recipe online but haven’t made it the same way twice. The best part is you don’t have to be too particular with it, my only guideline is that it’s better to overcook them than undercook them!IngredientsHead of CauliflowerBuffalo SauceBlue Cheese or Ranch optionalRecipe StepsPreheat oven to 400 degrees FRinse and dry cauliflowerChop cauliflower into bite sized piecesToss cauliflower in a bowl with your favorite buffalo sauceSpread cauliflower bites onto a baking sheetBake in oven for at least 30 minutes. I often let them go longer and broil them for a few minutes at the end because I like them crispy!Remove, let cool, and enjoy!

Roasted Butternut Squash Quinoa Salad

by: Mrs. Tartaglino-Fahey (Fourth Grade)This is a newer recipe for our family. We started making it about 4 years ago to take to Ossipee Lake in New Hampshire (we have a home nearby) for a delicious and portable lunch! Since then, it’s become the requested dish for family and friend barbecues! It’s gluten free, yet has lots of protein! We’ve created numerous variations…be creative!  Source: This is sort of an assimilation of a number of recipes…there are few occasions where we follow a recipe at ‘face value!’Ingredients6 c butternut squash (1 med butternut squash), peeled/ cut in 1 inch cubes1 Tbsp olive oil1/2 tsp salt and 1/2 tsp black pepper1 tsp dried rosemary1 cup uncooked quinoa1/2 cup red onion, finely chopped2 cups baby kale or spinach, chopped1/2 cup dried cranberries1/2 cup chopped pecans1 cup goat cheeseBalsamic Vinaigrette-whisk ingredients1/2 cup olive READ MORE