Employee Cookbook

EMPLOYEE
COOKBOOK

2017 Edition

Introduction

The Sierra Nevada Family Cookbook is an eclectic
compilation of Sierra Nevada employees' favorite recipes.
Inside this first edition, you will find everything from spicy
salsas and spreads to Sierra's Simple Rice Salad, Southern side
dishes, barbeque pizza, and even a few sweet treats, like

chocolate pudding with a secret ingredient!
We hope this cookbook inspires you to get the kitchen, try
new foods and flavors, and best of all -- share them with

your family and friends.
Dig in!

i

Table of Contents

Breakfasts..............................................1
Appetizers & Sides..............................6
Salads....................................................21
Main Dishes.......................................30
Desserts................................................59
Index.....................................................67

ii

Breakfasts

1

Lemon Raspberry Muffins

Doug Carroll | Chico - Information Systems
Recipe courtesy of: Cookie & Kate Blog

Ingredients:
1¾ c. white whole wheat flour or regular whole wheat flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. fine-grain sea salt
⅓ c. melted coconut oil or extra-virgin olive oil
½ c. honey or maple syrup
2 eggs, preferably at room temperature
1 c. plain Greek yogurt
2 tsp. vanilla extract
Zest of 1 medium lemon (about ½ teaspoon)
1½ c. frozen raspberries
1 Tbsp. turbinado sugar (also called raw sugar), for sprinkling on top

Instructions:
1. Preheat the oven to 350 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin
tin with butter, coconut oil or cooking spray.
2. In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Blend well
with a whisk.
3. In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a
whisk. Add the eggs and beat well, then add the yogurt, vanilla and lemon zest. Mix well. (If the
coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in
30 second bursts.).
4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few
lumps are ok). Gently fold the raspberries into the batter. The mixture will be thick.
5. Divide the batter evenly between the 12 muffin cups (I use an ice cream scoop with a wire
level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the
muffins for 22 to 24 minutes, or until the muffins are golden on top and a toothpick inserted into a
muffin comes out clean.
6. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the
outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them
covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover
muffins for up to 3 months.

2

Breakfast Egg Muffins

Lisa Bentz | Chico - Human Resources
Recipe adapted from: Two Peas & Their Pod

Ingredients:
3 oz. protein - whatever suits you, or whatever you have on hand. Try turkey breakfast
sausage, steak, or bacon
4 egg whites
4 whole eggs
¼ cup milk (any kind, unsweetened if non-dairy)
1/4 cups sautéed spinach, drained, chopped, then drained again (about 3 1/2 c. raw
spinach before being cooked down)
Salt, pepper, and favorite seasonings
Shredded sharp cheese for sprinkling

Instructions:
1. Preheat oven to 350 degrees F. Brown the meat, cut into pieces around ½ inch.
2. Whisk together eggs and egg whites. Then whisk in milk, salt & pepper, and seasonings. Mix
in chopped spinach. Sometimes, I’ll skip spinach & sauté the veggies I have in my fridge – onion,
mushrooms, etc. Play around with it!
3. If using a silicone muffin pan, place on it on a baking sheet for stability. Grease the muffin tins
if not using silicone. Pour egg and spinach mix into muffin cups.
4. Add in protein and distribute evenly into cups.
5. Bake for about 20 mins, until the mixture is firm in the center. Remove from oven and sprinkle
with cheese. Serve warm – especially good with salsa!

"These are a go-to, breakfast favorite in our house.
These keep in the fridge for a couple days – saving

me a bit of time in the morning. Score!"

3

Muesli (Swiss Oatmeal)

Becca Rogers | Chico - Sanitation

Ingredients:
2 c. raw quick oats or 2 ¼ c. rolled oats
⅓ c. wheat germ, bran or chopped nuts
1 ¼ c. milk of choice
¾ c. raisins or dried apricots
½ c. orange juice
¼ c. honey
Instructions:
1. Mix all the ingredients together in a large bowl.
2. Cover and refrigerate for a minimum of 8 hours.
3. Serve with a drizzle of molasses, maple syrup, or toppings of your choice. Delicious served
warm or cold. You can play around with toppings for added fun.

4

Paleo Banana Bread

Katie Eagan | Chico - Human Resources

Ingredients:
4 medium to large brown bananas
7 eggs
¼ c. melted coconut oil or butter
2 tsp. vanilla extract
¾ c. coconut flour
1 Tbsp. cinnamon
1 tsp. sea salt
¾ tsp. baking soda
Instructions:
1. Preheat oven to 350F and grease a 9x5" loaf pan.
2. In a large bowl, mash the bananas until smooth.
3. Add the eggs, then the oil or butter and vanilla - mix well.
4. Stir in the coconut flour, cinnamon, salt, and baking soda.
5. Let sit for 3-4 minutes to allow the coconut flour to thicken up.
6. Pour into the prepared loaf pan and bake for 45-55 minutes or until cooked through.

5

Appetizers & Sides

6

Hummus

Lee-Ann Porter | Sales - Region 4

Ingredients:
1 c. drained chickpeas
Juice of 1 1/2 large lemons
2 - 4 cloves of grated garlic (based on personal preference)
1 3/4 tsp. kosher salt
1 c. sesame tahini
1/2 tsp. ground cumin
Ice water
Instructions:
1. In a blender or food processor combine lemon juice (watch for seeds), garlic and salt. Add
tahini and cumin, and blend until thick paste forms.
2. Add ice water until paste turns to a smooth and creamy sauce.
3. Add chickpeas to blender/food processor and blend until perfectly smooth and not at all grainy.
4. Keep blending (about 2 minutes) until the mixture becomes super creamy (if too thick, add
more water).
5. Taste for seasoning, add more per your taste preferences!
6. When serving, dust with paprika and drizzle with olive oil. Dip with veggies, pita, or smear on a
sandwich.
Note: Tahini quality is imperative for a creamy hummus! Most American made tahini is much
thicker than middle eastern counterparts. If your hummus is not at a desired creaminess (even
after adding more ice water), perhaps try switching to a different tahini brand.

7

Salsa de Casa Murua

Sierra Murua | CA - Human Resources

Ingredients:
3 garlic cloves, raw
1/4 of a medium sized red onion
1 bunch of cilantro
1 jalapeno (seeds removed if you prefer less heat)
1 habenero (seeds removed if you prefer less heat)
3 large heirloom tomatoes, raw, chopped into quarters
2 mangoes, peeled & chopped into size similar to the tomato quarters
2 avocados, halved, pit and skin removed
Juice of 2 limes
Hefty pinch of salt
Instructions:
1. In a food processor, start with one tomato and blend until almost smooth.
2. Add the rest of the ingredients, minus the avocados, and pulse a few times just to break down
the biggest pieces.
3. Taste it and make any adjustments (more salt, add sugar if too bitter, etc.).
4. Add the avocado and continue to pulse until avocado, tomato and mango pieces are similar in
size.
5. Cover and refrigerate for 2 or more hours.
6. Allow to come up to room temperature before you serve.

8

Asparagus Arugula Pesto

Sammy Malavarca | NC - Brewing

Ingredients:
1 bunch asparagus
1 bunch (2-3 big handfuls) arugula or any other spicy green
½ c. extra virgin olive oil
1/3 c. nuts - recommended: almonds, walnuts or pinenuts
3-5 cloves garlic, depending on strength of garlic love
Juice of half a lemon
Salt and pepper to taste
Instructions:
1. Preheat oven to 400F. With skin still on, cut off the top ¼-inch of garlic cloves. Wrap in
aluminum foil and roast in oven 30-35 minutes, or until soft and browned. Remove from oven and
peel.
2. Break or cut off the tough, woody ends of the asparagus spears. In large pot, bring 4 cups
water to a boil. Throw in the asparagus and steam for 4-5 minutes, until you can just pierce with
a fork.
3. In a blender, add the steamed asparagus, leafy greens, olive oil, nuts and garlic. Squeeze in
the lemon juice. Blend ingredients until they just become smooth – some chunks can be
desirable. Add more olive oil if you prefer a thinner pesto. Season to taste with salt and pepper.
4. Enjoy on pasta, spread on a sandwich or smeared on eggs!

9

Steamed Collards

Lee-Ann Loser | NC - Marketing Events

Ingredients:
1 bunch collard greens - wash, remove stems, tear into strips
3 c. chicken broth
1 white onion, chopped
3 cloves garlic, minced
4 pieces of bacon
1 Tbsp. apple cider vinegar
2 Tbsp. brown sugar, packed
Salt and pepper to taste
Red pepper flakes to taste

Instructions:
1. In a stock pot on medium-high heat, cook bacon until super crisp. Remove, crumble 3 of the 4
bacon strips and add the crumbles back in. Leave grease.
2. Add onion and cook until they start to sweat. Add garlic and let cook for 1 minute.
3. Add collards and stir up with onions.
4. Add broth, vinegar, sugar, salt, pepper.
5. Simmer on low covered for at least 45 minutes or until tender. Add salt/pepper/red pepper to
taste.
6. Crumble remaining bacon and add on top when serving.

Zucchini Cakes

Becca Rogers | CA - Sanitation

Ingredients:
2 c. zucchini, peeled and shredded
1 c. seasoned Italian breadcrumbs
1 Tbsp. Old Bay seasoning
1 Tbsp. mayonnaise
1 egg, beaten
Coconut oil

Instructions:
1. In a mixing bowl, combine all ingredients together except the coconut oil. Form into small
patties. Fry in coconut oil until golden brown.
2. To serve as an appetizer, form into small balls and deep fry in coconut oil.

10

Bean Salad

Warren Robinson | NC - Packaging

Ingredients:
1 15oz can black beans, rinsed
1 15oz can kidney beans, rinsed
1 15oz can cannellini beans, rinsed
1 10oz package frozen corn kernels
1 green bell pepper, chopped
1 red bell pepper, chopped
1 red onion, chopped
½-cup olive oil
½ red wine vinegar
2 tablespoons fresh lime juice
1-tablespoon lemon juice
2 tablespoons white sugar
1-tablespoon salt
1 clove crushed garlic
¼ cup chopped cilantro
½-tablespoon ground cumin
½-tablespoon ground black pepper
2 dashes of hot sauce
½-teaspoon chili powder

Instructions:
1. In a large bowl, combine beans, bell peppers, frozen corn and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt,
cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Combine the small bowl with the large bowl and chill in refrigerator.

11

Lemony Lentils

Jim Belles | CA - Agriculture

Ingredients:
4 c. lentils
2 Tbsp. coconut oil
1 yellow onion
2 large carrots
4 c. chicken broth
Sea salt to taste
1 Tbsp. olive oil
½ fresh lemon
1 bunch cilantro

Instructions:
1. Follow package instructions to cook 4 cups of lentils. Drain and set aside. (Trader Joe’s has
pre-cooked lentils which eliminates step one.).
2. Put coconut oil on medium high heat in a large pot. Coarsely chop onion and cut carrot into
thin rounds. Sauté onion until translucent then add carrot. When carrot softens, add lentils and
broth to mixture. Cook for 10-15 minutes, stir occasionally and salt to taste.
3. While lentils are cooking, blend cilantro, lemon juice, and olive oil into a fine puree. In last few
minutes, add blended mixture. Stir and enjoy.

"This is a quick dinner item that even my children
love and it is also a good base for variation. If
you’re not a cilantro fan I’ve done garlic herb or
curry. Play with it, have fun and eat well."

12

Sierra's Simple Rice Salad

Sierra Grossman | CA - Brewery Directors

Ingredients:
3 c. water (or enough to cook your grain)
1 c. rice (or combination of brown, wild, quinoa, etc.)
2 ribs celery, chopped
1 large red bell pepper, chopped
1 large red apple cored and diced (Gala or Fuji is my preference)
1/3 c. golden raisins (dried cranberries work well too!)
1/4 -1/2 red onion, minced (depending on size and your appreciation)
2 Tbsp. fresh basil snipped (I usually go to my garden and grab a few leaves)
1/3 c. extra virgin olive oil
1/4 c. white wine vinegar
1 Tbsp. honey (or more if you like it sweet!)
1/2 Tbsp. Sierra Nevada Pale Ale mustard (or Porter or Stout)
1/2 tsp. salt
Freshly ground pepper to taste

Instructions:
1. Bring water and rice (or your favorite grain) to a boil in a medium saucepan. Reduce heat and
simmer, covered, for 45 minutes or until rice is tender and splitting open; drain excess water,
rinse and let cool.
2. Place in a large bowl with celery, apple, bell pepper, raisins, onion and basil. Pour vinaigrette
over salad and toss well; season to taste with pepper. Cover and refrigerate for 1 hour, stirring
once or twice.

Mustard Vinaigrette:
1. Whisk together 1/3 cup extra virgin olive oil, 1/4 cup white wine vinegar, 1 Tbsp. honey, 1/2
Tbsp. Sierra Nevada mustard and 1/2 tsp. Salt.

Notes: I also like to sprinkle some sunflower seeds on top when I serve. Added crunch!
Modify amounts and ingredients as wanted. Enjoy!

"I have a hard time following directions exactly.  So, this
recipe is mainly a guideline to amounts and ingredients, as
depending on what I have in my refrigerator or pantry,
the ingredients change.  For the most part this is my base

salad – but feel free to modify as your tastes choose!"

13

Israeli Couscous

Tim Quirante | Sales - Region 1

Ingredients:
1 heaping c. of Israeli (Pearl) Couscous
1 can vegetable broth
1-2 cucumbers (diced)
2-3 Roma tomatoes (diced)
¼ c. olive oil
½ Tbsp. balsamic vinegar
½ tsp. herb pasta sprinkle blend or other herb blend (try za’atar!)
Salt and pepper to taste
Instructions:
1. Cook couscous in broth in pot and bring to a boil.
2. Simmer slightly covered until liquid is absorbed, about 10 minutes.
3. Add a bit of olive oil to couscous, and fluff with fork. Let cool.
4. Meanwhile mix cucumbers and tomatoes in a large bowl.
5. Add olive oil, vinegar and spices to cucumber and tomato mix and let marinate while couscous
cools.
6. Add cooled couscous to bowl and toss.
7. Adjust seasoning to taste. Serve fresh or refrigerate overnight.

14

Sweet Potato Biscuits

Monica Owen | NC - Sanitation
Recipe courtesy of: Bobby Flay Cooks American

Makes 12

Ingredients:
2 c. all purpose flour
1 Tbsp. plus ¼ tsp. baking powder
½ tsp. baking soda
½ tsp. Salt
5 Tbsp. very cold unsalted butter, cut into pieces
⅞ c. buttermilk
½ c. mashed, cooked sweet potatoes
1 Tbsp. honey
1 egg beaten with 1 Tbsp. water

Instructions:
1. Preheat the oven to 375F and line a large baking sheet with parchment paper.
2. Sift the dry ingredients together into a large bowl.
3. Cut in the butter until the mixture resembles rolled oats.
4. Make a well in the center of the mixture. Add the buttermilk, sweet potatoes, and honey, and
stir vigorously until the dough forms a ball. Knead lightly for about 30 seconds until the dough
just begins to look smooth.
5. On a floured surface, pat the dough out ¾-inch thick, making a 7-by-8-inch rectangle. Cut into
2 inch rounds, rerolling the scraps and cutting out more biscuits.
6. Transfer to pan, brush tops with egg wash, and bake for 10-12 minutes.

15

Whole Wheat Bread

Dan Balsamo | NC - Taproom Kitchen

Ingredients:
4 Tbsp. light olive oil
3 tsp. salt
3 Tbsp. honey or brown sugar
3 1/2 c. water at 110F
2 Tbsp. yeast
1 c. vital wheat gluten
2 c. whole wheat flour
4 c. white whole wheat flour

Instructions:
1. In a large bowl, put olive oil, salt, honey or brown sugar. Pour water into bowl and mix until salt
and honey are melted then add yeast. Add vital wheat gluten, whole wheat flour and 3 cups
white whole wheat flour. Mix for couple of minutes then gradually add 1 cup white whole wheat
flour until dough won't stick on the bowl.
2. On a clean surface, knead dough for about 10 minutes, add white whole wheat flour until
dough won't stick on surface.
3. Form the dough into a ball, divide dough ball into half, place both halves into separate pans
and allow to rise for 1 to 2 hours or until dough doubles in size.
4. Shape dough into a loaf and place it into a loaf pan, allow to rise another hour or two.
5. Preheat oven 350F.
6. Uncover loaves and bake for 35 minutes. Remove bread from loaf pans, set loaves on cooling
rack, allow to cool for 3 hours before slicing.

16

Broccolini & Charred Lemon Flatbread

Dan Bedford | NC - Brewing
Recipe courtesy of: Sprouted Kitchen

Serves 2 as entree, 4 as an appetizer

Ingredients:
No Knead Pizza Dough recipe from Jim Lahey in Bon Appetit (I halved it and got two 13”
thin crust pizzas)
1 small bunch broccolini
1 small meyer or eureka lemon
2 Tbsp. finely chopped shallot
6-8 oz. soft goat cheese
¼ c. fresh grated parmesan
extra virgin olive oil, for drizzling
sea salt and pepper, for topping
Roasted Garlic Spread:
3 Tbsp. extra virgin olive oil
pinch of salt and pepper
1 head roasted garlic

Instructions:
1. Make the crust according to instructions. I usually start it the night before so it’s ready for the
next day - takes some forethought, I know, but you can do it!
2. Preheat the oven to 500F.
3. Steam the broccolini for 1 ½ minutes. Remove to a colander and rinse with cold water to stop
the cooking. Give it a rough chop and set aside.
4. Cut the lemon into as thin of slices possible with a serrated knife. Remove any seeds.
5. To make the roasted garlic paste, put the olive oil and pinch of salt and pepper in a bowl.
6. Squeeze the roasted garlic cloves out of the head into the oil and smush fiercely with a fork to
create a paste. This could be done in a mini blender for smoother consistency. You want it
creamy? Add a dollop of creme fraiche or sour cream.
7. Roll out your dough on a lightly floured surface. Sprinkle a bit of cornmeal or flour on a cookie
sheet and transfer the dough to the cookie sheet.
8. Evenly spread the garlic paste, desired amount of broccoli, shallots, generous amount of goat
cheese, lemon slices and the grated parmesan.
9. Drizzle the top with olive oil, a sprinkle of salt and pepper and put it in the oven on the middle
rack.
10. Bake for 13-15 minutes until brown spots start to show on top. Remove, slice and enjoy
warm. If you feel you went too easy on the cheese, sprinkle a bit more parm.

17

Farmer's Market Veggie Stackers

Kylie Smith | CA - Logisitcs

Ingredients:
1 American eggplant (big enough to slice 4 - ¾’’ round slices)
2 zucchini, sliced lengthwise, 1/4” thick and 3 ½” long, 8 slices needed
2 bell peppers (yellow or orange to give color variety to the stack) – cut in half length
wise, seeds removed
2 big tomatoes (Beefsteak) – 8 Slices - ¾” thick
¼ c. basil - chopped
4 slices of fresh Mozzarella (optional)
4 slices of prosciutto (optional)
3-4 Tbsp. olive oil
Balsamic vinegar
Salt and pepper

Instructions:
1. Drizzle the cut eggplant, zucchini, and bell pepper with olive oil, balsamic vinegar and a pinch
of salt and pepper, toss to coat and let marinate for no less than 15 minutes.
2. Heat up your grill to about medium-high.
3. Put marinated veggies on the grill, cook for about 5 minutes per side or until veggies are
tender and slightly caramelized.
4. Place cooked veggies back in the container they were marinating in for an extra coating of the
goodness.
5. Time to stack: on four separate plates, place the tomato down first then stack the eggplant,
prosciutto, mozzarella cheese, bell pepper, 2 slices of zucchini and top with tomato. Sprinkle the
tomato with a little olive oil and balsamic vinegar, add a small bit of salt and pepper and throw on
some chopped basil. Dig in!

"This dish is something that I first had at my parent’s house and
I have adapted to make it my own. It’s a great summertime

appetizer, side dish or light meal and most of the ingredients can
be found, seasonally, at the farmer’s market."

18

Garlic Brussels Sprouts

Doug Carroll | CA - Information Systems

Ingredients:
1 lb of Brussels sprouts
2-3 Tablespoons olive oil, enough to thinly coat the pan
4 cloves garlic, or more if you like garlic
Instructions:
1. Peel off the outer layers of the brussels sprouts and trim the stem.
2. Wash all the brussels sprouts after trimming, then slice them in half lengthwise.
3. Chop the garlic.
4. Heat a large saucepan on medium heat, and add the oil.
5. Place all the Brussels sprouts face down in the pan, so the cut side is in the oil. Once they
are all placed (or as many as will fit), add the garlic.
6. After 5 to 7 minutes, use tongs to flip the Brussels sprouts over.
7. Cook 5 to 7 minutes on the second side, then serve as a side dish.
This gentle method leaves the Brussels sprouts with all their leaves, as well as creating some
tasty burned garlic. If you prefer less burned garlic, you can add it after flipping the Brussels
sprouts.

19

Chilled Peach Soup

Becca Rogers | CA - Sanitation

Ingredients:
3 c. peaches and juice (fresh, frozen or canned)
1 c. sour cream or plain yogurt
½ tsp. almond extract
Instructions:
1. Place skinned and chopped peaches with other ingredients into a blender and mix until frothy.
2. Serve chilled.

Chilled Strawberry Soup

Becca Rogers | CA - Sanitation

Ingredients:
1 c. fresh strawberries, washed and chopped
1 c. orange juice or Morning Blend
¼ c. honey
¼ c. sour cream (or plain yogurt)
½ c. sweet white wine - optional
Instructions:
1. Combine all ingredients in a blender. Process until strawberries are pureed.
2. Chill.
3. Stir prior to serving. Garnish with sprigs of fresh mint.

20

Salads

21

"Kalad"

Jon Meyerson | CA - Brewery Admin

Ingredients:
Kale (several varieties is best)
Carrots
Roasted beets
Beet greens
Goat cheese
Toasted pecans
Purple onion
Roasted garlic
Roasted garlic vinaigrette
(All ingredients are to preference).
Instructions:
1. Julienne the kale and the beet greens; grate the carrots and the roasted beets; crumble the
goat cheese.
2. Toast the pecans for 5 minutes at 400F then chop.
3. Thinly slice onion; spread roasted garlic.
4. Mix all ingredients in a container or bowl with vinaigrette and enjoy for days.

22

Cucumber, Tomato & Avocado Salad

Katie Eagan | CA - Human Resources

Ingredients:
1 lb. Roma tomatoes, chopped
1 English cucumber, chopped
1/2 medium red onion, sliced
2 avocados, chopped
2 Tbsp. olive oil
juice of 1 lemon
1/2 bunch cilantro, chopped (stems removed before chopping)
1 tsp. sea salt
1/8 tsp. black pepper
Instructions:
1. Place all veggies in a large salad bowl.
2. Toss with olive oil and lemon juice.
3. Season with salt and pepper just before serving (the salt will draw out the water in the veggies
so it will get soggy if you add the salt too early).

23

Goat Cheese Salad

Paul Janicki | CA - Brewery Directors

Ingredients:
Lettuce – spring mixed greens or whatever salad type that you prefer
1 log of goat cheese
1/3 c. olive oil

Coating:
½ c. bread crumbs
½ tsp. cracked pepper
½ tsp. oregano
¼ tsp. onion powder
¼ tsp. garlic powder

Instructions:
1. Preheat oven to 250F.
2. Combine dry ingredients in a small bowl. Ingredients can be modified to one’s taste
preferences, but at least one fragrant herb such as oregano, thyme should be included.
3. Slice the goat cheese log into approximately ½ inch slices. Depending on the size of the
salads, one should plan on 2 to 4 slices of goat cheese per salad.
4. In another small bowl, pour olive oil. Place a cookie tray near the work area. Dip each slice of
goat cheese, one at a time, into the olive oil to coat both sides. Then place into the dry
ingredients bowl to coat both sides. Place on cookie tray leaving a couple of inches between
each slice, as the cheese will flatten to some degree similar to baking cookies.
5. Place cookie tray in oven and bake until the cheese flattens and develops a slight crust.
Remove from oven and allow to cool slightly. Carefully remove cheese with a spatula and place
on salad. Enjoy!

24

Mama's Massaged Kale Salad

Meredith Mauch | NC - Wellness

Ingredients:
Chopped kale
Olive oil
½ lime
Himalayan salt & cracked pepper
3 cloves fresh garlic
Mixed nuts & dried cranberries
Parmesan cheese
Instructions:
1. Add chopped kale to large mixing bowl & add enough olive oil to coat kale.
2. Add juice of ½ lime and chopped fresh garlic.
3. Start massaging! Really massage the heck out of it for at least 30 seconds. This allows the
kale to become soft and easier to chew.
4. Add dash of Himalayan salt and cracked pepper.
5. Sprinkle kale with mixed nuts and dried cranberries.
6. Top with fresh parmesan cheese - enjoy!

25

Chopped Salad

Gina McCammon | CA - Human Resources

Ingredients:
8 cups chopped romaine
2 medium pears or 2 medium apples, chopped
1 c. dried cranberries or 1 c. fresh raspberries
1 c. chopped roasted almonds
8 slices bacon, crisp cooked and crumbled
6 oz. feta cheese, crumbled
½ c. Poppy Seed Salad Dressing
½ c. Balsamic Vinaigrette

Instructions:
1. Toss all ingredients. Enjoy!

Beet & Goat Cheese Arugula Salad

Andie Callahan | CA - Wellness

Ingredients:
¼ cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked, peeled, and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1 avocado, peeled, pitted, and cubed
3 ounces goat cheese, crumbled

Instructions:
Cook your beets: Line a baking sheet with foil. Preheat the oven to 450 degrees F. Whisk vinegar,
shallots, and honey in a medium bowl to blend. Gradually whisk in olive oil. Season vinaigrette, to
taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place
beets on prepared baking sheet and roast until beets are slightly caramelized, stirring
occasionally, about 12 minutes. Set aside and cool.

Toss the arugula and walnuts in a large bowl with enough vinaigrette to coat. Mound the salad

atop 4 plates. Ajursrat tnhgreowtheevbeeryetthsinagroiunntdhethsealsaadla2bd6o.wSlp, rminixk,leawndithlettheevaevryoocnaedosearnvde goat cheese, 26
and serve. Or themselves.

Quinoa & Kale Salad

Christina Warmerdam | CA - Finance

Ingredients:
For the dressing:
1 ½ lemons, juiced
¼ c. + 2 Tbsp. extra virgin olive oil
1 Tbsp. pure maple syrup
¾ tsp. Salt
Freshly ground black pepper to taste
For the salad:
2 bunches curly kale, de-stemmed and finely chopped
1 ½ c. cooked quinoa
½ c. roasted almonds, chopped
1 large red, yellow or orange bell pepper, chopped
1 avocado, cubed
1 c. parmesan cheese
Instructions:
1. Whisk together the dressing ingredients and set aside.
2. Place chopped kale in a large bowl. Pour dressing on top and massage dressing into leaves
for a couple of minutes (using your hands) until the kale is broken down.
3. Add cooked quinoa, almonds, peppers, avocado and cheese.
4. Toss to combine.

27

Kale & Miso Salmon Salad

Greg Longo | CA - Customer Experience

Ingredients:
4 cups kale and 1 head romaine
¼ cup roasted sliced almonds
¼ cup roasted sunflower seeds
¼ cup dried currants or cherries
Grilled or baked salmon, cut into small pieces

Miso dressing:
1 Tbsp. miso
1 Tbsp. rice vinegar
1 Tbsp. lime juice
1 Tbsp. each of minced ginger and garlic
4 Tbsp. neutral oil like peanut or canola
Optional add 1 Tbsp. honey if you want it sweeter or 1 Tbsp. plain yogurt if you want it
creamier (or both)

Instructions:
1. Chop up the romaine and mix with the kale (also chopped).
2. Roast almonds and sunflower seeds over medium heat in a skillet until golden, or bake in the
oven on a sheet pan at 350F for 10-15 minutes.
3. Season salmon fillet with salt and pepper and bake in the oven at 400F for about 15 minutes
until the flesh flakes easily with a fork.
4. Pull the fillet apart with a fork and chill in the fridge.
5. To make the dressing, whisk together miso, rice vinegar, minced ginger, minced garlic, oil and
optional honey/yogurt.
6. Toss everything together including the dried currants or cherries and dress to your liking.

28

Creamy Cucumber Salad

Ken O'Connor | CA - Bewing
Recipe courtesy of: Spend with Pennies 

Ingredients:
2 long English cucumbers
1/2 c. plain Greek yogurt
3 Tbsp. mayonnaise
1/4 c. fresh dill, chopped
3 Tbsp. white vinegar
1/2 tsp. sugar
Salt to taste
1/3 c. sliced white onion - optional
Instructions:
1. Peel cucumber and slice in half lengthwise. Scrape out the seeds and slice into 1/4" slices.
2. Combine all dressing ingredients and toss with cucumbers. Refrigerate 1 hour before serving.

29

Main Dishes

30

Sheet Pan Shrimp Fajitas

Emily Hillskotter | CA - Sales Admin
Recipe courtesy of: No. 2 Pencil Blog

Ingredients:
1 1/2 pounds of shrimp, peeled and de-veined
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small red onion, sliced thin
1 1/2 tablespoons of extra virgin olive oil
1 teaspoon of kosher salt
Several turns of freshly ground pepper
2 teaspoon of chili powder
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
Lime
Fresh cilantro for garnish
Tortillas, warmed

Instructions:
1. Preheat oven to 450 degrees.
2. In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt, pepper, and spices.
3. Toss to combine.
4. Line baking sheet with aluminum foil.
5. Spread shrimp, bell peppers and onions on baking sheet.
6. Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2
minutes or until shrimp is cooked through.
7. Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.
8. Serve in warm tortillas.

Notes:
If preferred, remove shrimp tails prior to cooking for easier serving.

31

Shrimp Tacos

Kevin Schiffmacher | CA - Quality

Ingredients:
1lb. frozen, defrosted, de-veined, shrimp (use either small shrimp or cut large shrimp into
small pieces)
6 oz. fat free Greek yogurt
½ head of cabbage, thinly sliced
¼ c. cilantro
5 Tbsp. fresh lime juice
½ tsp. cayenne pepper
6-8 corn tortillas
2 Tbsp. extra virgin olive oil
1 tsp. salt
1 tsp. ground black pepper

Instructions:
1. Mix yogurt, cayenne pepper, lime juice, salt, and pepper in a small bowl.
2. Heat 1 Tbsp olive oil in medium size sauce pan. Add cabbage and cook until slightly wilted.
3. Add to medium sized bowl and mix with the yogurt, lime and spices.
4. Heat 1 Tbsp olive oil in small sauce pan and add shrimp. If desired, add additional ¼ tsp
cayenne pepper. (The shrimp cooks very quickly on medium heat).
5. Warm or flame your tortillas and serve!

Notes:
Best if you put 1-2 scoops of shrimp first and 1 scoop cabbage on top.
Total cook and prep time is under 20 minutes.

32

Shrimp Tacos with Apple Salsa

James Vance | NC - Security

Serves 3-4

Ingredients:
2 lbs. raw shrimp, peeled and deveined
Cajun seasoning
1 large red apple (Gala or Braeburn preferably)
1 large Granny Smith apple
1 large red pepper
1 medium Italian sweet red onion
⅓ c. apple cider vinegar
Cilantro
Honey
Salt & pepper
Goat cheese (crumbled)
Sriracha mayo
Flour or corn tortillas, taco size

Instructions:
1. Butterfly the defrosted shrimp and sauté in a shallow pan with a splash of olive oil and Cajun
seasoning until cooked through. Set aside and keep warm.
2. Dice the apples, red pepper and onion, then mix in a bowl. Add 1/3 cup of apple cider vinegar
and a healthy drizzle of honey, chopped cilantro, and a pinch of salt and pepper. Mix thoroughly.
3. Warm tortillas and place on plate. Spoon shrimp onto tortilla, then spoon apple salsa on top of
shrimp. Add goat cheese crumbles and drizzle with sriracha mayo.

33

Snapper with Cilantro Lime Rice

Cheri Chastain | CA - Sustainability

Serves 2

Ingredients:
2 snapper fillets
¾ c. rice
~3 limes
1 bunch cilantro
1 bunch of asparagus
3 lemons
3 cloves of garlic
1-2 tsp. dried garlic powder
1 shallot
Salt, pepper, olive oil, paprika

Instructions:
1. Preheat oven to 350F.
2. Mince a few cloves of garlic and a shallot, place in a skillet on medium heat with a little olive
oil. Once heated through, add rice with 1 ½ cup water. You can add a little vegetable bullion if
you want to give a little more flavor to the rice. Cover, move to low heat and let cook.
3. Place asparagus on a baking sheet and gently drizzle with olive oil, salt, pepper, and garlic
powder. Place the baking sheet on the bottom rack of the oven and cook until desired
tenderness.
4. Coat the bottom of a baking sheet with a little olive oil. Thinly slice lemons, place on baking
sheet and place fillets on top of lemon slices.
5. Gently season the fish with a little salt, pepper, paprika and garlic powder. Give a squeeze of
lemon over the top, cover with foil and place in the oven. Let cook until fish is cooked through,
about 15-20 minutes.
6. Chop the bunch of cilantro. When rice is done, on low heat, add the cilantro and squeeze
limes until flavored as you like!

Tip: visit Monterey Bay Aquarium’s Seafood Watch website
to make sure you are purchasing sustainable seafood.

34

Ceviche

Ross Roberts | CA - POS Warehouse

Ingredients:
10-12 limes or 10-12 meyer lemons
¾-1 lb. prawns or red snapper
¼-½ tsp. cumin
Salt and pepper to taste
1 1/2 tsp. roasted chili paste - optional (Creole spice also works well)
1-3 celery stalks, chopped
1-2 jalapeno, seeded and chopped
1 avocado, chopped
1 fresh tomato, chopped
Fresh cilantro, finely chopped - to taste
1/8 c. red onion, finely chopped - optional
Instructions:
1. Cut prawns or snapper into bite-sized pieces and let stand in lime or lemon juice until the meat
turns opaque.
2. Add additional ingredients.
3. Let sit in refrigerator for 1-⅕ hours.
4. Serve with favorite tortilla chips.
Note: increase liquid for amount of meat in ceviche. You can also make this helathier by
substituting cut and peeled jicama for tortilla chips.

35

Grilled Avocado Tuna

Marc Mahan | CA - Plant Operations
Recipe courtesy of: Rose Marie Jarry | www.spartan.com

Ingredients:
2 5oz tuna fillets (½ to ¾-inch thick maximum)
3 garlic cloves
1 ripe avocado
1 lime, juiced
1 Tbsp. honey
¼ white onion, sliced

Marinade:
¼ c. coconut aminos (or gluten-free soy sauce)
¼ c. water
¼ c. honey
½ tsp. turmeric

Instructions:
1. Mix all the marinade ingredients together.
2. Marinade tuna for at least 30 minutes. You can even do it overnight in the fridge for maximum
flavor.
3. Heat up the grill to a high temperature – around 450-500F.
4. Mash up the avocado, adding salt, pepper and garlic cloves.
5. Spread the avocado mix on top of one tuna fillet. Add a layer of sliced onion on top of this
avocado mix. Then place another tuna fillet on onions. You should have a raw tuna, avocado,
and onion sandwich of sorts.
6. The best thing to do now is to tie your tuna stuffed tuna fillets together with two pieces of
twine. This will keep your masterpiece from falling apart when flipping.
7. Put on hot grill. Spread honey on one side of fillet. Cook for 5-8 minutes. Flip.
8. Add honey on other side, and cook for additional 5-8 minutes.
9. Serve with salad. Enjoy.

36

Chicken Curry over Cauliflower Rice

Shannon Payne | CA - Transportation

Ingredients:
3-4 skinless chicken breasts – thinly sliced
2 Tbsp. olive oil or coconut oil
1 - 2 tsp. fresh ginger, grated
4 cloves of garlic, chopped
3-4 cups chopped veggies – bell peppers, green beans, sweet potato, zucchini, water
chestnuts, etc. (any other veggies you prefer)
3 – 4 Tbsp. curry paste (your choice – I like the Maesri brand)
2 - 16oz. cans coconut cream
Cilantro
Almonds
Instructions:
Cauliflower Rice:
1. Chop up cauliflower into tiny pieces (can use a food processor).
2. Sauté with garlic and coconut oil for 5 – 10 minutes.
Chicken Curry:
1. Sauté chicken in olive oil with ginger and garlic until cooked.
2. Add veggies and sauté for about 5 minutes until al dente.
3. Then add coconut cream with 3 TBSP of the curry and bring to a slow boil, then simmer for 20
minutes.
4. Serve over cauliflower rice with chopped almonds and cilantro.

37

Chicken Divine

Paul Janicki | CA - Brewery Directors

Ingredients:
3-4 chicken breasts – split, boned and skinned (6-8 pieces)
8 oz. sliced Swiss cheese
Oregano – fresh or dried
Sauce:
4 Tbsp. butter
4 Tbsp. flour
¼ tsp. white pepper
½ tsp. salt (can be optional if one prefers)
1 c. milk
1 c. whipping cream
Instructions:
1. Preheat oven to 350F.
2. To make the sauce: Melt butter in saucepan. Add flour, pepper and salt. Stir 1-2 minutes until
well combined. Add milk and cream stirring constantly until thickened (medium-low heat).
3. Lay chicken in a 9” x 13” pyrex dish or similar so chicken lays flat. Sprinkle with oregano to
taste (approximately ¼ tsp. per breast). Place Swiss cheese slices over each chicken breast.
4. Pour sauce over chicken. Sprinkle additional oregano on top.
5. Bake uncovered at 350F for about 50 minutes.
Notes:
This can be prepared one day ahead and then cooked prior to serving.

38

Sesame Brown Rice Salad
with Chicken

Becca Rogers | CA - Sanitation

Ingredients:
1 c. long grain brown rice
2 c. shredded cooked chicken breast
½ c. shredded carrot
⅓ c. sliced green onions
¼ c. dry roasted peanuts, divided (may substitute slivered almonds)
1 Tbsp. chopped cilantro, divided
Salt to taste
2 Tbsp. fresh lime juice
4 tsp. Olive oil
1 tsp. sesame oil
2 garlic cloves, minced
Instructions:
1. Cook rice, then transfer to a large bowl. Fluff with a fork, let cool.
2. Add: chicken, carrots, green onion, 2 tablespoons of peanuts, 2 teaspoons of cilantro, and
salt. Toss to combine.
3. Combine lime juice with remaining ingredients in a small bowl. Drizzle oil/lime juice mixture
over rice mix. Serve with remaining peanuts and cilantro.

3399

Spaghetti Squash Mix-up

Jeff White | CA - Brewery Directors
Recipe courtesy of: Amy White

Ingredients:
1 large spaghetti squash, halved and de-seeded
2-4 Tbsp. coconut oil (or fat of choice)
2 c. cooked, cubed chicken (breast and/or thighs)
2 c. baby spinach
1 medium onion, sliced
8 oz. sliced mushrooms
1 pint grape tomatoes, sliced
Salt and pepper
4 pieces cooked bacon, crumbled (optional)
Feta cheese or cheese of your choice (optional)
Pesto (optional)

Instructions:
1. Preheat oven to 400F.
2. Using your hands, massage ½ of fat of your choice all over the cut side (inside and edge) of
each half of the spaghetti squash.
3. Add salt and pepper to the greased spaghetti squash.
4. Place the spaghetti squash halves in a baking pan, cut side down.
5. Bake for 20-30 minutes, depending on the size of the squash.
6. Press the back of the squash with your finger to test doneness. If it gives just slightly, pull it out
of the oven.Best not to overcook. Tends to become more of a mash when overcooked. Still
yummy.
7. Turn squash over and let cool until you can handle it without burning your fingers.
8. While squash is cooking and cool, heat a large skillet over medium-high heat.
9. Add the remainder of your fat of choice.
10. Once fat is hot, add the onions and mushrooms to the skillet and saute for several minutes or
until your desired level of doneness.
11. Add the grape tomatoes and saute for a few minutes more.
12. Add the baby spinach and saute until well combined and heated. Add bacon (if using) and
saute until well combined - turn off heat.
13. Using a fork, scrape out the inside of the spaghetti squash and put in a large bowl. Add the
skilled saute mixture to the bowl with the spaghetti squash and mix to combine.
14. Top with feta cheese if desired.
15.Serve and add a dollop of pesto to each serving if desired.

40

Buffalo Chicken

Stuffed Sweet Potatoes

Serves 4 Mike Bennett | CA - Brewery Directors
Recipe courtesy of: Against All Grain

Ingredients:
4 medium sweet potatoes, scrubbed
1 Tbsp. ghee or coconut oil, melted
1 tsp. coarse sea salt or kosher salt

Filling:
3 boneless, skinless chicken breast or thighs, about 1 pound
1/2 c. cayenne pepper hot sauce
1/3 c. ghee or coconut oil
1 tsp. coarse sea salt
1/2 tsp. cayenne pepper
2 tsp. white vinegar
¼ c. celery, diced
¼ c. carrots, diced

Blue Cheese Dressing:
1/2 c. mayonnaise
1/4 c. coconut milk
2 garlic cloves, crushed
2 tsp. lemon juice
1/2 tsp. onion powder
1/2 tsp. sea salt
¼ c. crumbled Humboldt Fog goat cheese (optional)

Ranch Dressing:

1/2 c. paleo friendly mayonnaise or whatever Mayonnaise you use

1/4 c. coconut milk

1 garlic clove, crushed

2 Tbsp. fresh parsley, chopped

1 Tbsp. fresh chives, chopped

1 Tbsp. fresh dill, chopped

2 tsp. lemon juice

1/4 tsp. onion powder

1/4 tsp. sea salt 41

Instructions:
1. Preheat oven to 400F. Rub the skins of the potatoes all over with melted ghee and pat them
with sea salt. Prick them with a fork a few times and place on a rimmed baking sheet lined with
parchment paper or foil. Bake until tender, about 40 minutes.
2. Make the filling: Bring the chicken breasts, cayenne pepper hot sauce, ghee, sea salt,
cayenne pepper, and white vinegar to a simmer in a pot. Cover and simmer on low for 25
minutes until the chicken is fully cooked.
3. Meanwhile, make the blue cheese dressing by placing all of the ingredients in a bowl and
whisking to combine until the big crumbles of cheese are broken up.
4. For Ranch: Place all ingredients in a bowl and whisk until well blended together.
5. Shred the chicken breasts with a fork and add the celery and carrots to the pot with the excess
sauce. Put the shredded chicken back in the pot and cook on medium heat for 10 minutes.
6. Cut slits in the tops of the cooked sweet potatoes and open them up a bit with a fork.
7. Spoon the filling into the cooked sweet potatoes, top with Blue Cheese Dressing or Ranch
Dressing and serve.

42

Chicken Nuggets

Tim Quirante | Sales - Region 1

Ingredients:
1.5 lbs. boneless skinless chicken breasts
1.5 c. bread crumbs
¼ cup parmesan sprinkles (optional)
1 Tbsp. Italian herb mix (or herb mix of your choice)
Pinch of salt and pepper
3 Tbsp. Sierra Nevada mustard
1 Tbsp. balsamic vinegar
Instructions:
1. Slice chicken into ¼ inch thick slices horizontally.
2. Whisk mustard and balsamic vinegar together.
3. Mix and marinate chicken in mustard and balsamic vinegar while oven heats to 450F.
4. Mix dry ingredients.
5. To dry ingredients: add 1-2 Tbsp. olive oil to bread crumb mix until texture of wet sand.
6. Pull chicken out of marinade one piece at a time and bread with moist bread crumb mix.
7. Put chicken nuggets on a baking sheet with 1” spaces on all sides (lining with parchment
paper is great).
8. Bake at 450F for 20-25 minutes, flipping halfway through with tongs. Enjoy!

43

Butternut Beef Chili

Serves 6 Danny Kahn | CA - Brewery Directors
Recipe courtesy of: Cooking Light

Ingredients:
1 lb. ground round
1 c. chopped onion
1 c. chopped green bell pepper
3 c. chopped tomato (about 2 large)
3 c. chopped peeled butternut squash (about 1 small)
3 c. water
2 Tbsp. tomato paste
1 1/2 tsp. dried oregano
1 1/2 tsp. ground cumin
1 1/2 tsp. chili powder
1/2 tsp. salt
1 (16-ounce) can kidney beans, drained
2 garlic cloves, minced
1/2 c. small pitted ripe olives
2 to 3 Tbsp. minced seeded jalapeño pepper
6 Tbsp. thinly sliced green onions
2 Tbsp. chopped fresh cilantro

Instructions:
1. Combine the first 3 ingredients in a Dutch oven, and cook over medium-high heat until
browned, stirring to crumble. Drain well; return meat mixture to pan.
2. Stir in tomato and next 9 ingredients (tomato through garlic); bring to a boil. Reduce heat, and
simmer 20 minutes or until squash is tender, stirring occasionally.
3. Stir in olives and jalapeño; cook 5 minutes.
4. Ladle chili into soup bowls, and top each serving with 1 tablespoon green onions and 1
teaspoon cilantro. This goes best with a bottle of Porter or Stout (key: don't leave that out).

Notes:
The following are essential but take away from the "lightness".
-Grated sharp cheddar, sour cream, and Tabasco to taste.
-These go on top at the end, first the cheddar cheese then the sour cream, green onions, and
cilantro, the latter two are already in the recipe. I find the order of add is critical for the look and
texture. It needs one extra tablespoon of tomato paste (three total) and an extra ½ teaspoon or
more of cumin (2 teaspoons total).

44

Unstuffed Cabbage Rolls

Cameron Rector | CA - Packaging
Recipe courtesy of: allrecipes.com

Ingredients:
2 lbs. ground beef or lean grilled steak cut into bite-sized pieces
1 large onion, chopped
1 small head cabbage, chopped
2 (14.5 oz.) cans diced tomatoes
1 (8 oz.) can tomato sauce
½ c. water
2 cloves garlic, minced
2 tsp. salt
1 tsp. ground black pepper

Optional ingredients:
1 can whole kernel corn
2 cans black or kidney beans
Diced carrots
Diced tomatoes with green chilies for some spice or Mexican diced tomatoes or Italian
stewed tomatoes, depending on what flavor you’re in the mood for

Instructions:
1. Heat a Dutch oven or large skillet over medium-high heat.
2. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes;
drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt and pepper,
and bring to a boil.
3. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

45

Pizza Spaghetti Pie

Cori Mead | CA - Sales Admin
Recipe courtesy of: paleomg.com

Serves 3-4

Ingredients:
1 large spaghetti squash
1 pound Italian sausage
½ yellow onion, diced
1 c. pizza sauce (no sugar added)
1 tsp. dried basil
Salt and pepper to taste
3 eggs, whisked

Instructions:
1. Preheat oven to 400F.
2. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking
sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it.
Reduce the oven temperature to 350F.
3. Once squash is done cooking, remove squash threads and place in an 8x8 greased baking
dish.
4. Place a large pan over medium heat. Add Italian sausage and onion. Cook until pink no longer
remains in the sausage and it is broken up into pieces.
5. Add pizza sauce, dried basil and salt and pepper to the pan and mix well. Add sausage
mixture to the 8x8 dish and mix well with the squash threads.
6. Lastly, add whisked eggs to the baking dish and mix everything together until you can
no longer see the eggs.
7. Place into the oven and bake for 1 hour or until the top of the mixture forms a slight crust that
doesn’t give when you press on it in the middle of the dish.
8. Let rest 5 minutes before serving.

46

Cali'Italian Lasagna

Sharon Thompson | CA - Logistics
Recipe courtesy of: Amy Lacey

Ingredients:
2 lbs. of ground meat
2 Cali'flour Pizza Crusts
1 large container of ricotta
2 cups mozzarella
1 jar of no sugar added pasta sauce
1 cup of fresh spinach
Parmesan cheese

Instructions:
1. Preheat oven to 350F.
2. Brown the meat in a pan.
3. Add pasta sauce to the meat and heat thoroughly.
4. Assemble the lasagna in 3 sections like so:

Section 1:
1/3 of the meat sauce
1 Cali'flour Pizza Crust
spinach
1/2 of the ricotta cheese
1/2 of the mozzarella

Section 2:
1/3 of the meat sauce
1 Cali'flour Pizza Crust
1/2 of the ricotta cheese
1/2 of the mozzarella

Section 3:
1/3 of the meat sauce
Add a little more spinach to this layer if you love spinach!
Top with parmesan cheese

5. Bake for 30 minutes.

47