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

Broccoli Tofu over Rice

by: The Dao Family We enjoy takeout Chinese food and this recipe has become a tasty family favorite that we can make at home. The original recipe calls for beef, but we’ve substituted with tofu for a vegetarian version. Source: What’s Gaby Cooking: Eat What You Want Cookbook, 2020 Ingredients1 block of tofu (firm or extra firm), cubed1/2 cup soy sauce3 T brown sugar5 cloves garlic, minced1 (1-inch) piece of fresh ginger, peeled and grated1 T cornstarch1 T sesame oil1/2 yellow onion, sliced1 large head of broccoli, cut into florets and blanchedCooked rice1 T toasted sesame seeds (optional)3 scallions, sliced on the bias (optional)Recipe Steps Whisk together soy sauce, brown sugar, garlic, ginger, and cornstarch. Set aside. Heat sesame oil over medium-high in a large skillet. Add onions.  Saute for 8 mins.  Add the blanched and drained broccoli. Cook for 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

Auf Lauf (Dutch Baby/German Pancake)

by: Skinner-Holmberg family (4th & 8th grade)My family made “auf lauf” for weekend breakfasts when I was growing up, but when I reached adulthood and asked for the recipe, I found out it had not been written down, and I couldn’t replicate it. Then I received Joy of Cooking and discovered that what we had always called auf lauf was a well-known thing called a “Dutch Baby!” We have this often for brunch on weekends, though we use about half the butter that Joy of Cooking uses! Through quarantine we have made lots of great breakfasts but I always come back to auf lauf because it is easy, homey, yummy, and beautiful!  – Erika Source: Our family’s version of Joy of Cooking’s recipe!Ingredients4 eggs1 cup milk1 cup all purpose flour (can substitute up to 1/2 cup whole wheat)4 T butter1/3-1/2 READ MORE

Broccoli Quiche

by: Mrs. Ross (Team Specialist) I started making this recipe when it was the end of the week and my groceries were getting low. I had plenty of eggs and cooked broccoli. I decided to try and make a quiche. My family loved it. I have been making it for about 3 years now. Source: I made this recipe up on my own. It is fun to adjust the recipe. Sometimes I add onions or baked ham. Ingredients2 cups cooked broccoli (chopped into small pieces)8-12 eggs1/4 cup milksalt and pepper to taste (optional: 1/2 Cup shredded cheddar cheese, 1 diced onion or any other veggie)Recipe Steps Beat eggs, milk and salt and pepper for 2 minutes. Add remaining cooled ingredients and mix well. Put in a buttered round baking plate. Cook at 375 degrees for 35-45 minutes

Homemade Gnocchi with Tomato Sauce

by: Ms. Bardin (fourth grade teacher)This is a recipe I learned when I traveled to Italy last summer. It was so interesting to learn homemade techniques for dishes I had only seen in restaurants. This year I cooked this dish for my mom for Mother’s Day and it was delicious!  Source: Cooking class in Sorrento, ItalyIngredients2 lbs of red potatoes1 lb flour2 eggs2 28oz cans of peeled tomatoes2 cloves of garlic10 leaves of basil2 tbsp olive oilsaltfresh mozzarella (if desired)Recipe StepsPotatoesBoil unsalted water to cook the potatoes without peeling for 30 minutes. When the potatoes are soft (poke with fork) they are ready. Wait 5-10 minutes for the potatoes to coolIn a separate bowl, whisk the two eggsPeel the potatoes and crush them (using a potato masher or ricer is best) and then mix the eggs into the potatoesUsing your READ MORE

Easy Bagels!

by: Mrs. Olwell (grade 5 teacher)I started making this recipe at the beginning of our quarantine when I was pregnant. I made them for the first time the day after we found out that we would be out of school. I was sad because it meant I wouldn’t get to say goodbye to my students before I had my baby and would be on maternity leave. I needed to keep busy by cooking and baking to keep my mind off of everything going on. My husband had one and said “oh my goodness this is the best bagel I’ve ever had!” They were so easy to make I made them many times those couple of weeks I was pregnant. After I had baby Hunter, my husband made them for me as my first meal back at home. I’ll always think 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

Cantaloupe Salad with Sliced Feta

by: Ms.BeverlyI love to make it. It’s just a very simple salad to make and is so refreshing in the summertime.Source: I found it in REAL SIMPLE. Ingredients1 small shallot, finely chopped 5 Tbsp. Champagneor white wine vinegar1 3-lb. cantaloupe, peeled seeded and sliced1 English cucumber, sliced6 oz. of feta cheese. thinly sliced(about 1 1/2 cups)1/2 loaf of ciabatta bread, sliced7 Tbsp. olive oil divided1 1/2 tsp. kosher salt, divided1/2 cup loosely packed fresh basil leaves1/2 tsp. freshly ground black pepper 1/2 cup roughly chopped toasted almonds1/8 tsp freshly ground pepperRecipe StepsSTIR shallots and vinegar in a small bowl and let stand for minutes.MEANWHILE, arrange cantaloupe and cucumber on a large platter and top with feta: set asideHEAT a grill pan over high heat. Brush both sides of the ciabatta slices with 3 tablespoons of oil .Grill until charred on READ MORE

3 Ingredient Strawberry Jam

by: Mrs. Tucker (1st grade teacher)A few years ago, I took a jam making class with my mom and my niece. I had never made jam before and felt a little intimidated because I knew we’d have to boil it just right and was worried about ruining it. It ended up being such a fun class and a great way to spend quality family time. This recipe is not the same one I learned in that class, but it’s a much simpler version and I think is something any family could make at home!  Source: I found this recipe on the website: https://www.scatteredthoughtsofacraftymom.com/quick-homemade-strawberry-jam/ Ingredients16 oz strawberries3/4 cup white sugar2 tbs lemon juiceRecipe StepsHull and coarsely chop your strawberries and save them to the side.In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice.Stir over medium-low heat until the sugar is READ MORE