• Austin’s Fudge
• Flourless Peanut Butter Chocolate Chip Cookies
• Grandma Carey’s Chocolate Chip Cake
• Martha Stewart’s Pumpkin Bars

• Mud Pie
• Oreo Brownie Lush
• Spicy Gingerbread Cutouts
• *The* Chocolate Chip Cookie
• Vanilla Sponge Cake Roll

Ingredients:

• 1 cup Cocoa
• 2 lb. bag of Powdered Sugar
• ½ cup Whole Milk
• 2 sticks Butter- each broken in half
• 1 Tablespoon Vanilla

Directions:

1. Dry blend cocoa with powdered sugar in large microwave-safe bowl. Make a well in center.
2. Place butter and milk in well of cocoa/ sugar.  Do not stir!
3. Microwave for 3 minutes on High.  The butter should be mostly melted. Pull out of microwave.
4. Add vanilla and mix thoroughly with hand mixer for 2 minutes.
5. Spray 8×8 Pyrex with Pam and pour in fudge.
6. Refrigerate for at least 3 hours uncovered.
7. Set out for 15 minutes and then cut into 36 one inch cubes and serve.

Submitted by Austin Gundlach, Faculty

Ingredients:

• 1 cup creamy peanut butter
• 3/4 cup sugar
• 1 large egg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate morsels
• Parchment paper

Directions:

1. Preheat oven to 350 degrees. Stir together peanut butter and next 4 ingredients listed above in a medium bowl until well blended. Stir in chocolate morsels.
2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.
3. Bake at 300 degrees for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack and let cool 15 minutes.

Total time: 1 hour, 15 minutes

Makes 2 dozen cookies

Submitted by Kathy Boero, Faculty, Past Parent, and Grandparent

Ingredients:

• 1-1/2 cup hot water
• 1 cup chopped dates
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup softened butter
• 1 cup sugar
• 2 eggs
• 1 Tablespoon cocoa

Topping

• 1/2 cup sugar
• 1/2 cup diced dates
• 3/4 package semisweet chocolate chips

Directions:

1. Pour water over dates.
2. Mix together flour, baking soda, and salt.
3. Cream together butter, sugar, eggs, and cocoa.
4. Add flour mixture alternately with date mixture into creamed butter mixture.
5. Pour combined mixture into a greased 9×12 pan.
6. Mix together topping ingredients
7. Pour topping over cake mixture
8. Bake at 350 degrees for 30-35 minutes until a toothpick inserted in center comes out clean

Submitted by Kim Leinweber, Faculty and Past Parent

Ingredients:

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 1 2/3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fresh ground nutmeg
• 1/4 teaspoon ground allspice
• Pinch ground cloves
• 1/2 teaspoon coarse salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup pure pumpkin puree (from a 15-ounce can)
• 1/2 cup milk, room temperature
• 1 1/2 cups sugar
• 2 large eggs, room temperature

Frosting:

• 8 ounces cream cheese, room temperature
• 1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
• Pinch coarse salt
• 1 cup confectioners’ sugar, sifted

Directions:

1. Heat oven to 350 degrees. Brush bottom and sides of an 8-by-12-inch cake pan with butter. Line bottom with parchment paper, leaving a 2-inch overhang on 2 sides. Brush parchment with butter.
2. Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda; set aside. In a separate bowl, whisk together pumpkin puree and milk; set aside
3. In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. On low speed add flour mixture in three batches, alternating with two additions of pumpkin mixture, and beating until just combined after each.
4. Pour batter into prepared pan, smooth top with spatula. Bake until a cake tester inserted into the middle comes out clean, about 35 minutes. Transfer the cake to a wire rack to cool completely.
5. Make Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, 1/4 cup butter, and pinch of salt until light and creamy, 2 minutes. Reduce mixer speed to low. Gradually add confectioners’ sugar, beating until incorporated.
6. Assemble: Unmold cake. Using an offset spatula, spread icing over top of the cake. Cut into 12 bars.

Submitted by Joy Aragones, Faculty and Current Parent

Ingredients:

• 20 regular Oreos or equivalent volume of chocolate wafer cookies (≈ 2 C. crumbs)
• 3-4 Tablespoons unsalted butter, melted
• 3/4 cup toasted sliced almonds or chopped cashews or chopped macadamias
• 3 pints coffee ice cream
• 1 cup fudge sauce
• Optional: 1/4 cup coconut (opt.)Optional: 3 Tbsp finely chopped cashews, macadamias, or almonds
• Optional: 3 Tablespoons Kahlua or Bailey’s Irish Cream
• Optional: Whipped cream

Directions:

1. MAKE CRUST: Heat oven to 350°. In food processor, pulse cookies until coarsely ground ≈ 15 short pulses. Then let machine run until crumbs are uniformly fine ≈ 15 seconds. With machine running, pour melted butter through feed tube, and process until mixture resembles wet sand. If desired, stir in coconut and/or chopped nuts. Transfer to pie plate and, using flat bottom of a measuring cup, press crumbs into even layer on bottom and sides. Bake until fragrant and set ≈ 12-15 min. Cool on rack.
2. Crust can be stored at room temperature, wrapped tightly in foil, up to 2 days.
3. MAKE PIE: Using regular ice cream scoop, pile scoops of ice cream in large bowl. With large rubber spatula or wooden spoon, break up scoops, then stir and fold ice cream to achieve smooth consistency. Spread in cooled crust and place in freezer to harden somewhat.
4. When no longer soupy, top pie with even layer of fudge sauce, or mixture of fudge sauce and Kahlua or Bailey’s. Sprinkle with nuts. Cover tightly with plastic wrap and freeze until firm ≈ 6 hours.
5. Pie can be held in freezer up to 1 week.
6. Remove pie from freezer about 10 minutes before serving. If desired, top with dollops of whipped cream

Submitted by Maggie McDonough, Faculty

Ingredients:

Brownie Base:

• 1 box (18.3 oz) fudge brownie mix
• Water, vegetable oil and eggs called for on brownie mix box for cake-like brownies

Layers:

• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 container (12 oz) Cool Whip frozen whipped topping, thawed
• 1 1/2 cups finely crushed Oreo chocolate sandwich cookies (16 cookies)
• 2 boxes (4 serving size each) Jell-O chocolate flavor instant pudding mix
• 3 cups cold milk

Topping:

• 1/2 cup coarsely crushed Oreo chocolate sandwich cookies (4 cookies)

Directions:

1.  Heat oven to 350F. Spray bottom only of 13×9 inch pan with cooking spray.
2. Make brownie batter as directed on box for cake-like brownies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool completely, about 1 hour.
3. In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in two cups of the whipped topping (about 5 oz). Spread over brownie.
4. Sprinkle 1 1/2 cups crushed cookies over cream cheese mixture.
5. In medium bowl beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cookie layer.
6. Drop remaining whipped topping by spoonfuls over pudding layer, spread evenly. Cover and refrigerate 4 hours.
7. When ready to serve, sprinkle 1/2 cup coarsely crushed cookies on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Submitted by The Nelson Girls, Faculty and Current Parent, and Current Students

Ingredients:

• 1/2 stick butter
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg yolk
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ginger
• 1/2 teaspoon ground nutmeg

Directions:

1. In a large bowl, cream together the butter and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
2. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
3. Bake for 8 to 10 minutes, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

Submitted by Vicki Schmitz, Faculty and Current Parent

Ingredients:

• 1 cup butter (or margarine – my mom used Parkay)
• 1/2 cup sugar
• 1 egg
• 3 tsp vanilla
• 3 cups all-purpose flour
• 1/2 tsp baking powder

Frosting:

• 1 cup confectioner’s sugar
• 1/2 teaspoon vanilla
• 1 Tablespoon butter

Directions:

1. MAKE DOUGH: Mix with electric mixer the butter and sugar until fluffy. Add egg and vanilla and mix until blended. Add flour and baking powder until just blended. Chill dough for 1/2 before rolling and cutting out cookies.
2. Make a ball of dough and roll out on a floured surface. Use cookie cutters to make in shapes that bring joy. Place them on a cookie sheet and back at 425 degrees F for 5-7 minutes or until edges just turn golden. Cool on a rack completely before frosting.
3. MAKE FROSTING: Mix all ingredients until a spreadable consistency (no too runny). You may add food coloring or just apply as is. Add sprinkles to make more decorative cookies.

Makes 2 dozen cookies

Submitted by Jenny Cobb, Faculty

Ingredients:

• 2 and 1/2 cups flour
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup butter-flavored Crisco
• 2 eggs
• 1 package semisweet chocolate chips

Directions:

1. Preheat oven to 375.
2. Mix all ingredients well.
3. Roll dough into balls. Place balls on cookie sheet.
4. Bake for 13 minutes (if not brown, add a few more minutes of time).
5. Enjoy…. they are tasty.

Submitted by Mari Grobschmidt, Faculty and Current Parent

Ingredients:

• 2 large eggs
• 3 egg yolks
• 3 egg whites
• 1 cup granulated sugar
• 1/3 cup water
• 2 teaspoons pure vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons powdered sugar (for dusting towel)
• Strawberries (for garnish)

Vanilla Mascarpone Cream Filling:

• 2/3 cup heavy cream (cold)
• 1/2 cup powdered sugar
• 1 cup mascarpone cheese (room temperature)
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped strawberries

Directions:

1. Preheat oven to 375 degrees. Line a 15 x 10 x 1 baking sheet with parchment paper. Spray with baking spray (or grease and flour). Set aside.
2. Sprinkle powdered sugar onto a large, clean dish towel (same size or bigger than baking sheet). Set aside.
3. Beat egg whites in a large bowl until frothy, gradually add 1/4 cup granulated sugar, beating until stiff peaks form (the remainder sugar is used later).
4. In a large mixing bowl beat egg yolks and eggs for 2-3 minutes. Add sugar, water, and vanilla and beat an additional minute until fully mixed. Sift in flour, baking powder, and salt and turn the mixer to low until just combined (do not overmix which will cause cracking in your roll). Gently fold in egg whites.
5. Pour into the prepared baking sheet. Bake for 9-12 minutes or until the cake is golden or springs back when gently pressed in the center. Do not overbake (causes cracking in your roll).
6. Remove from the oven carefully and immediately flip the cake onto the prepared powdered sugar towel. (This will cause the powdered sugar to splash everywhere). Peel off the parchment paper. Place a clean sheet of parchment paper over the back of the cake and roll the cake up in a towel carefully (from short end to short end). Cool for one hour.
7. To make the filling: In a cold mixing bowl, whip the heavy cream with an electric mixer until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. In another bowl using a rubber spatula, beat Mascarpone cheese with vanilla until smooth. Fold in whipped cream until smooth and combined. Set aside in the fridge until ready to assemble.
8. To assemble: When the cake is cooled, unroll gently. Remove parchment paper and spread filling in the cake. Sprinkle with chopped strawberries. Re-roll the cake tightly without the towel. Refrigerate cake on a plate with plastic wrap over the top.
9. When ready to serve, remove plastic wrap and sprinkle with powdered sugar, and top with berries.

Submitted by Marcia Wilks, Faculty

• Glühwein

Ingredients:

• 3/4 cup water
• 3/4 cup white sugar
• 1 cinnamon stick
• 1 orange
• 10 whole cloves
• 1 (750 milliliter) bottle red wine

Directions:

1. In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer.
2. Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel. and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.
3. Pour in the wine, and heat until steaming but not simmering. Remove the clove-studded orange halves. Serve hot in mugs.

Submitted by Vicki Schmitz, Faculty and Current Parent

• Asian Chicken Thigh Marinade
• Black Bean Enchiladas
• Chicken Parmesan
• Sheet Pan Crispy Teriyaki Tofu & Broccoli

• Turkey Meatloaf

Ingredients:

• 8 bone-in, skin-on chicken thighs (about 4 lbs)
• 2 Tbsp olive oil
• 1 Tbsp sesame oil
• 4 Tbsp low sodium soy sauce
• 1 Tbsp Worcestershire sauce
• 1 lemon (juiced)
• 5 Tbsp maple syrup (or honey)
• 6 cloves garlic (minced)
• 1 seeded serrano pepper (or your hot pepper of choice)
• ½ tsp black pepper (freshly ground)
• 2 tsp kosher salt (plus more to taste)

Directions:

1. Whisk together all ingredients until well combined, then add chicken thighs and soak/submerge. These can sit in the marinade as little as an hour before cooking, but for the most outstanding flavor we let them sit overnight.
2. You may cook in the oven as you would any other chicken thighs, for about 30 minutes at 450º. We will often increase the ingredients (proportionally) so there is ample marinade, and then once the thighs are in the oven, we put the remaining marinade in a saucepan on the stovetop over medium-high heat to make a reduction, stirring constantly until thickened which makes a KILLER sauce.Variations:
   • Depending on what you are serving these with, you may also grill these over medium heat – Great for bone-in thighs.
   • You may also use boneless/skinless, but those are best prepared in the oven (cooking time 20 minutes or so).
   • Real maple syrup is a more costly ingredient, but we find it much better than honey.

   We serve with pre-prepared, bagged Taylor Farms Asian salads (sold at Meijer). Enjoy!

Submitted by Klay Shannon, Faculty and Past Parent

Ingredients:

• 1 teaspoon olive oil
• 1 lb meat of choice (ground turkey, beef, shredded chicken)
• 1 medium onion chopped
• 1 cup sour cream (plain Fage yogurt works just as well!)
• 1 Tablespoon lime juice
• ½ teaspoon ground cumin
• 2 – 15oz cans black beans, drained, rinsed, & smashed
• 8 burrito-size tortillas
• 1 – 15oz can enchilada sauce
• 2 cups shredded cheese (monterey jack or cheddar)
• ½ cup corn
• 1 can diced chilies
• Optional: 1 can diced jalapeños

Directions:

1. Heat oil, add chopped onion and cook 10 min. Add meat, cook and crumble if needed until done.
2. Stir in sour cream, lime juice, cumin, beans, chilies, corn, Jalapenos until well mixed and warm.
3. Spread about 1/3- ½ c of the mixture onto each tortilla leaving a half in border along the edges.  Roll and place seam side down in a 9 x 13 baking dish.
4. Drizzle enchilada sauce over the top until well coated.
5. Sprinkle with shredded cheese.
6. Cover with tin foil.
7. Bake in 350 oven 25 min.  Remove foil and bake 10-15 min more.

Submitted by Dr. Nat Coffman, Head of School and Past Parent

Ingredients:

• 1 Tablespoon olive oil
• 3 eggs, beaten
• 1/2 cup flour
• 2 cups Italian bread crumbs
• 1-1/2 cups grated parmesan cheese
• 1/2 cup melted butter
• 12 chicken breasts, pounded thin
• 1 jar spaghetti sauce
• 12 slices provolone cheese

Directions:

1. Mix breadcrumbs, parmesan cheese and butter in a large bowl. Set aside.
2. Dredge chicken in flour, coating both sides. Dip chicken in eggs, then breadcrumb mixture, coating both sides. Place chicken on a baking sheet.
3. Bake 15-20 minutes at 425 or until golden brown.
4. Turn chicken over, top with a spoonful of sauce and a slice of cheese. Return to the oven and bake until cheese is melted, about 10 minutes.
5. Serve over pasta with additional sauce.

Submitted by Barb Barth, Faculty

Ingredients:

• 1 block extra-firm organic tofu
• 3 teaspoons extra-virgin olive oil
• 2 teaspoons low-sodium Tamari or soy sauce
• 2 teaspoons arrowroot starch or cornstarch
• 3 cups broccoli florets
• Salt and freshly ground black pepper, to taste
• Rice for serving

Teriyaki Sauce:

• 1/3 cup low-sodium Tamari or soy sauce
• 3 Tablespoons water
• 2 Tablespoons maple syrup
• 2 Tablespoons rice vinegar
• 1 clove garlic, grated
• 1/4 teaspoon Sriracha
• 1/4 teaspoon ginger, ground
• 1 teaspoon arrowroot starch or cornstarch, whisked together with 1 teaspoon water

Directions:

1. Drain tofu and pat dry with paper towels. Slice into 5 slabs.
2. Press tofu: lay tofu in single layer between kitchen towels or paper towels, then place something heavy on top, such as a cast iron skillet. Leave at least 30 min.
3. Preheat oven to 400F. Spray a rimmed baking sheet with cooking oil.
4. After tofu is pressed, cut into 1″ cubes. Place cubes into a large mixing bowl, drizzle with 1 1/2 tsp olive oil, 2 tsp tamari and 2 tsp arrowroot starch. Toss to combine until no powdery spots from arrowroot remain. Transfer tofu to prepared baking sheet and arrange in even layer.
5. In same mixing bowl, toss broccoli florets with 1 1/2 tsp olive oil, kosher salt and black pepper. Transfer to baking sheet and arrange in even layer.
6. Bake approx. 24 min, tossing tofu and broccoli halfway, until tofu is deeply golden and crisp on the edges.
7. While tofu and broccoli bake, make the teriyaki sauce: In a saucepan over med-high heat, whisk together all sauce ingredients except the arrowroot + water.
8. Bring sauce to a boil, then whisk in the arrowroot + water slurry.
9. Reduce heat to med and continue whisking until sauce thickens.
10. When tofu and broccoli have finished baking, toss them with desired amount of teriyaki sauce.
    

    Serve immediately with rice.

    Note: For sweeter teriyaki sauce, add 1-2 T of maple syrup.

    Serves 4

Submitted by Kate Maurer, Current Parent

Ingredients:

• 1 – 1lb. package of ground turkey
• 3/4 cup ketchup (or 1/2 ketchup + 1/2 BBQ sauce)
• 1/2 cup Italian style breadcrumbs
• 2 teaspoons Worcestershire sauce
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 egg
• 1/4 cup chopped onion
• 3 cloves of fresh garlic, or equivalent 1-1/2 teaspoon minced garlic
• 2 Tablespoons butter
• Optional: 1 cup mozzarella cheese

Directions:

1. Saute the chopped onion with garlic in the butter.
2. Mix dry ingredients together in a small bowl: breadcrumbs, salt, pepper.
3. Beat the egg, combine with turkey in a large bowl. Add the sauteed onion/garlic to the turkey and mix.
4. Stir the Worcestershire sauce into, only 1/4 c., of the ketchup/or ketchup-BBQ sauce and mix. Add the 1/4 c. of the ketchup/or ketchup/BBQ to the turkey and mix.
5. Add the breadcrumb mixture to the turkey. Mix well with a spoon or hands (if you’re an old school cook).
6. If you are adding cheese: Put 1/2 of the turkey mixture into a loaf pan. Place the cheese in the center, leaving a 1/2 inch square of turkey surrounding the cheese. Then place the remainder of the turkey on top and tuck the edges down around the turkey loaf. Take the rest of the ketchup or ketchup/BBQ mix and spoon it evenly on top of the loaf. If you are not adding cheese, just place the entire mixture into a loaf pan, spoon on the rest of the ketchup or ketchup mix and bake.
7. Bake in a preheated oven, 350 degrees, uncovered, 50-55 minutes.

Submitted by Julianne Smith, Faculty

• Bigos – Polish Hunter’s Stew
• Roasted Vegan Cauliflower Soup
• Salmon Chowder

Ingredients:

• 2 – 1lb jars of sauerkraut
• 20g mushrooms
• 1/4 cup shredded cabbage
• 1 carrot
• 10 oz baby bella mushrooms
• 1 cup red wine (which is how I get rid of extra wine/ wine I do not like)
• 1/2 cup chopped prunes
• 2 tbsp tomato paste
• 1 red onion chopped
• 2 cups kielbasa
• 2 bay leaves
• 1/4 tsp garlic minced (I usually am much heavier… by double or quadruple ;D )
• 1/4 tsp paprika
• 1/4 tsp mustard seed (granulated)
• 1/4 tsp coriander
• 1/2 tsp sugar
• 3 tbsp olive oil
• Salt & pepper

Directions:

1. Rinse kraut & chop. Place in a large pot, submerge with water and cook 1 hour. After cook, let water reduce by half.
2. In frying pan, add 1 tbsp oil and onion then fry 5 min until golden brown.
3. Remove onions, set aside. Add 1 tbsp oil, add mushrooms, salt & pepper to taste. Cook 5 min until soft and cooked through.
4. Remove mushrooms, set aside. Add 1 tbsp oik, kielbasa. Cook until browned ~5 min. 
5. When kraut is soft and water reduced by half, add carrot, cabbage and mix. Cook together for about 5 minutes.
6. Into the pot with your sauerkraut, add mushrooms, add onions, mushrooms, kielbasa, red wine, tomato paste, and all other seasonings.
7. Let cook another 30 min – 1 hour. Mix often, blend well. Salt and pepper to taste.

We usually use the big stockpot, and quadruple the recipe to use the whole cabbage… or double it and still use the whole cabbage. We also simmer most of the day, cook slowly, to let the flavors meld. We usually make it when we open a bottle of wine and do not like it to use the wine. It keeps nicely in the freezer, and is often better as leftovers!

Submitted by Alison Wojahn, Faculty

Ingredients:

• 1 large head of cauliflower, cut into bite-size florets (about 2 ½ pounds)
• 2-3 large garlic cloves, peeled (I use 3-4)
• 3 tablespoons olive oil, divided
• 1 medium yellow onion, diced
• 2 stalks celery, sliced or diced
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• 3 cups vegetable broth (more if needed)
• 1 bay leaf
• 1 teaspoon liquid smoke (*optional)
• 1 teaspoon salt, divided (more to taste)
• pepper, to taste
• 1 cup canned coconut milk, shaken well

Directions:

1. Preheat oven to 450° F (230° C). 
2. Place cauliflower florets and garlic cloves on a rimmed baking sheet. Drizzle with olive oil (about 1 ½ tablespoons) and lightly sprinkle with ½ teaspoon of salt and pepper to taste. Combine together with your hands. Roast for 15-20 minutes until tender and lightly browned. Toss occasionally. (*Optional- reserve a few roasted pieces for soup topping)
3. In a large pot, heat remaining oil over medium heat and add onion and celery. Sauté until tender and lightly browned, about 5-6 minutes.
4. Add dried thyme and smoked paprika. Sauté for 30-60 seconds until fragrant. 
5. Now add the roasted cauliflower, garlic cloves, broth, liquid smoke (if using), bay leaf, salt, and pepper. Turn heat up to get broth boiling and then turn down to a gentle simmer. Cook for 8-10 minutes, then remove from heat and remove bay leaf. 
6. Now add the coconut milk. Using an immersion blender (or regular blender), blend until very creamy and smooth. (If the consistency is too thick for your taste, you can add a little vegetable broth to thin it out) Taste for seasoning and add more if needed. 
7. Top with a squeeze of fresh lemon, a sprinkle of smoked paprika, a swirl of coconut milk, fresh cracked pepper, red chili pepper flakes, roasted chickpeas, vegan parmesan, fresh thyme, shredded vegan cheese, vegan sour cream or tempeh bacon.

Submitted by Angie Burwell, Faculty and Current Parent

Ingredients:

• 1/2 pound red potatoes
• 1/2 pound sliced bacon, cut crosswise into 1/4-inch-wide strips
• 2 cups chopped scallions (from 2 bunches)
• 1 cup fresh or frozen corn
• 1 tablespoon finely chopped garlic (3 cloves)
• 1 teaspoon finely chopped fresh thyme
• 1 Turkish or 1/2 California bay leaf
• 1/8 teaspoon dried hot red-pepper flakes
• 3 cups whole milk
• 2/3 cup heavy cream
• 1 (1 1/2-pound) piece salmon fillet (preferably wild), skin discarded and fish cut into 1-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons fresh lemon juice
• Garnish: chopped fresh chives

Directions:

1. Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
2. Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain.
3. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes.
4. Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes.
5. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving.

Submitted by Tiffany L. Behrends, Current Parent