The Retirement Cookbook

The Retirement Cookbook

Made especially for Joe Dragon with love from the staff at SHHS

Stephanie Viens Bolognese I often make a double batch and freeze half. The sauce is even better the second day. ½ pound ground veal ½ pound ground pork ½ pound ground beef Olive Oil as need to brown meat 1 large onion 2 cloves garlic White wine to deglaze pan 1 tablespoon dried mint 1 tablespoon dried basil 1 teaspoon red pepper flakes (more if you like it spicer) 1 pint heavy cream 32 oz can Kitchen Ready tomatoes 1 small can tomato paste DirectionsSaute onions in olive oil until clear. Set aside. Brown meat until a little crispy. Add wine to the deglaze pan. Add garlic and tomato paste. Add more wine to the mixture. Add in spices. Saute for a minute or so. Add in Kitchen ready tomatoes. Let simmer for a few minutes. Turn down low and cook until ready to serve. Add heavy cream right before serving. Serve over pasta of your choice.

Joe I wish you a happy, healthy and long retirement. I will certainly miss your stopping by my room to get the last news. I have fond memories of the Annual meeting and will never forget your face when you and Gary saw the aged meat hanging in the coolers in Eataly.

Stephanie

Chicken Chimichanga Recipe Ingredients ​

1 tablespoon extra virgin olive oil

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1/2 cup chopped onion

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2 cloves garlic, minced

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4 cups cooked, shredded chicken

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3/4 cup prepared salsa

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1 teaspoon cumin

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1 teaspoon smoked paprika

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1/2 teaspoon salt

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1 can (15 oz) refried beans

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Vegetable oil, for frying

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8 oz (2 cups) shredded cheese (I used a mix of cheddar and Monterey Jack)

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6 burrito sized tortillas

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Toppings – sour cream, guacamole, lettuce, tomatoes, etc.

Instructions Preheat the oven to 350ºF. Place a cooling rack on a baking sheet and set aside.

In a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Stir in the shredded chicken. Add the salsa, cumin, smoked paprika and salt. Cook a few minutes until heated through, then turn the heat down to low to keep warm.

Meanwhile, in a small pot, mix the refried beans with a splash of water to thin them out a bit. Place over medium heat and heat through, stirring as needed.

In a large skillet, I like to use a cast iron skillet, add enough oil to go up about 1 inch. Heat until the oil reaches around 350º.

Wrap the tortillas in a paper towel and microwave on high for 30 seconds, or until they are pliable.

Working with 1 tortilla at a time, spread 1/6 of the heated beans down the center of the tortilla. Top with 1/6 of the chicken mixture, then 1/6 of the shredded cheese. Fold the edges of the tortilla over the ends of the filling, then roll the tortilla up like a burrito.

Continue with the remaining tortillas and filling.

Working in batches, if needed, add the chimichangas to the hot oil, seam side down. Cook just until golden brown and crispy, then flip and cook the opposite side. This should only take a couple of minutes on each side.

Transfer the chimichangas to the cooling rack over the baking sheet, and place in the oven.

Bake until the chimichangas are heated all the way through, about 5 minutes.

Serve with desired toppings.

JOED34!!!!!!!!! How do we even begin to say goodbye to you - it is an end of an era. The King of SHHS has finally retired, and with him goes a legacy of phenomenal instruction, decades of students who are all the better from having been taught by you. May you enjoy your retirement to the fullest!

Tara

Chef Bleau’s Garlic Noodles (IYA Style) Base Sauce 5 oz lite soy sauce 4 oz oyster sauce 1 oz mushroom soy sauce Preparation Method 4 oz pasta ½ oz sauce 1 tbsp butter splash of chicken stock to lighten the sauce.

Saute Garlic in Butter Add Noodles Finish with sauce and splash of soy sauce

* I can’t cook very well but I sure can make a cocktail… Here are a few of my favorites * We will miss you Joe! Enjoy retirement and go on some fun adventures! - Tania Cinnamon Toast Crunch Mudslide: shot/drink/mudslide 1. 1 part fireball whiskey 2. 2 parts Rumchata 3. 1 part vanilla ice cream(blend in a blender..throw some whip cream and cinnamon toast crunch pieces on top)

Strawberry Moscow Mule 1. 2 oz Strawberry Vodka 2. 4 oz Ginger Beer 3. Squeeze of lime juice or can muddle mint if you want to get fancy 4. Top with a lime/Strawberry

Pitcher of Summer Sangria 1. 2 750 ml bottles dry Merlot 2. 1 cup simple syrup 3. 1 cup fresh orange juice 4. 1 cup unsweetened canned pineapple juice 5. 3 oz Captain Morgan 6. 1 oz triple sec 7. 3 cups sliced citrus, such as oranges, lemons, and limes

Paula Lonergan’s Red Lentil Curry Soup This is literally all you need on a cold day…

Ingredients:

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2 tablespoons olive oil 1 cup diced white onion 2 cloves garlic, minced 1 tablespoon minced fresh ginger 1 tablespoon curry powder 1 tablespoon turmeric powder as many diced carrots as you like (I put tons!)

1 cup red lentils 1 teaspoon salt 4 cups Pacific Foods Organic Vegetable Broth low-sodium 14-ounce can light coconut milk 1 tablespoon fresh lime juice 1/4 cup finely chopped cilantro, plus more for garnish

Directions: First, heat the oil in a large pot over medium heat. Add the onion, garlic, ginger, turmeric, and curry powder and cook, stirring often until the onion is soft, about 3 minutes.

Add carrots and cook for 4-5 minutes. Add in the lentils, salt, and broth. Cover and bring to a boil over medium heat. Reduce heat to a simmer and cook, covered, stirring occasionally, until the sweet potatoes are tender and lentils are mostly broken down, about 25 minutes.

Stir in the coconut milk, lime juice, and cilantro. Creamy, spicy, warm deliciousness.

Joe, it will be a bit less BEAUTIFUL around here without you, but South Hadley High will always remember JOED34!!!!!!

​Leslie Goelz’s Chicken Dumpling Goulash

Serves 4-5 (with leftovers)

● 1 whole chicken (2 large breasts, 2 skinless thighs, 2 legs) or any combination of chicken (the best includes some dark meat for flavor) ● 1 large handful of ready-cut carrots, or about 3 large carrots (I dice them for uniformity) ● 3 celery sticks, diced ● 1 medium onion, diced ● 6 potatoes (skins or no skins) cut into 1” cubes ● 1 tbs. dried parsley ● 1 tbs. paprika (not smoked) ● 2 tbs. chicken based or 4 chicken stock cubes ● salt to taste (a little less than 1 tbs., likely) ● 1.5 tbs. olive oil Dumplings: ● 3 cups flour ● 3-4 eggs (3 if extra large) ● 1 tbs. salt ● water to make the dough the consistency of wet and sticky, but still pliable Directions: 1. Chop up all ingredients and wash chicken first.

2. In a large stockpot, sauté onions in about 1.5 tbs. olive oil until clear.

3. Place all other ingredients into the stockpot.

4. Add 6-8 cups of water (water will determine thickness of goulash, but more can always be added later. If you add more later, make sure to add a bit more chicken stock to balance out proportions) 5. Simmer for an hour or more, until vegetables are soft. **I remove the chicken after it is cooked so that it does not dry out, but you do not have to.

6. While the mixture has about 25 minutes left, heat another large pot with water to make the dumplings.

7. Combine all ingredients of the dumplings into a large bowl. I mix with my hands, but a strong wooden spoon should work too.

8. Place ½ of the dumpling mixture onto a wooden cutting board and cut into the boiling water using a butter knife. Dumplings can be any sixe, but I typically make them about 1 square inch on the cutting board. They will grow in the hot water. Dumplings are done when they rise to the top of the boiling water. Remove with a slotted spoon and place in an oiled-bowl while other dumplings cook.

9. Place all dumplings and the reserved chicken in the goulash mixture in the large stockpot and serve. (If serving later, you may want to keep the dumplings separate because they will suck up the water and make it a very thick goulash.)

Joe, I wish you all the best in your retirement; we will truly miss you!

Leslie Goelz

Manny Morales’ Oreo Truffles Serves 4-10 people depending on the size of the truffles Crowd pleaser! Great for a dessert snack

Ingredients Needed ● 1-2 packs of Oreos (don’t buy double stuff or any special flavoring ● 1-2 packs of cream cheese ● 1 pack of Chocolate melts

For extra pizzazz ● Sprinkles, Coconut flakes, or caramel syrup ● Any additional flavoring (such as peppermint, strawberry, etc)

Instructions - Leave the cream cheese in the fridge, it must stay solidified, or else it will be difficult to shape later on - Crush all of the oreos until they are fully crumbled and soft. A food processor is the best way to accomplish this, but it’s also stress relieving to hammer down the oreos until they are fully crushed. If you want to add any additional flavoring (such as peppermint, strawberry, etc) now is the time.

- Take out the cream cheese mix evenly with the crushed chocolate to make a gooey consistency. The cream cheese will make this consistency tough, but you’ll need that consistency to round out the balls - Put a little water on your hands and begin forming the goo into balls, The water helps keep the mixture from sticking to your hand. The size of each ball is up to you!

- Put down parchment paper on a baking sheet and place the balls on top of the sheet.

When all of the balls are formed, freeze for 2 hours.

- When the balls are fully solid, take them out of the freezer and begin melting the chocolate. These chocolate melts will melt quickly. Stir them often to avoid burning.

- Once the chocolate is fully melted, dip and cover each ball to fully coat them in chocolate. Place each fully coated ball onto the baking sheet.

- If desired, you can add sprinkles, coconut flakes, caramel syrup, or any other topping onto your truffles - Place your truffles back into the freezer to solidify the new chocolate. After one hour, take each truffle off of the baking sheet and store away in a container. Let thaw for about 10-20 minutes before serving.

Jozen’s Cheese Blintzes Ingredients Crepe - 1.5 cups whole milk - 3 large eggs - 2 tablespoons - ⅔ cup all-purpose flour - ½ teaspoon salt Filling - 1 cup 4% cottage cheese - 3 ounces of cream cheese, softened - ¼ cup sugar - ½ teaspoon vanilla extract Cherry sauce - 1 pound fresh or frozen pitted sweet cherries - ⅔ cup plus 1 tbsp water divided - ¼ cup sugar - 1 tbsp cornstarch Directions ​ 1. In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours. ​ 2. Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet.

Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate. ​ 3. In a blender, process cottage cheese until smooth. Transfer to a small bowl; add cream cheese and beat until smooth. Beat in sugar and vanilla. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle. ​ 4. Place seam side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 10 minutes or until heated through. ​ 5. Meanwhile, in a large saucepan, bring cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until heated through. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve atop the blintzes.

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​ We’ll miss you Joe - enjoy your retirement!! ​

Ingredients

Ranch Dressing Submitted by: Jen Quinn :)

● ½ cup Mayonnaise ● ¼ cup Sour Cream, or Greek yogurt ● 2 teaspoons Dried Chives ● ½ teaspoon Dried Dill ● ½ teaspoon Dried Parsley ● ½ teaspoon Garlic Powder ● ½ teaspoon Onion Powder ● ¼ teaspoon Salt ● ⅛ teaspoon pepper ● ¾ cup Buttermilk, or regular whole milk

Instructions ● In a medium sized bowl whisk together the mayonnaise, sour cream, and all of the seasonings. ● Whisk in the buttermilk or milk until smooth. ● Serve this dressing immediately, or for best flavor chill for 2 hours before serving. *https://thesaltymarshmallow.com/easy-homemade-ranch-dressing/

Jackfruit Pulled Pork BBQ Suggested to Joe by Liza Cross Ingredients

Jackfruit Pulled Pork

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▢ 80 ounces of Jackfruit ▢ 2 cups ketchup ▢ ½ cup celery chopped ▢ ½ cup white onion chopped ▢ ¼ cup apple cider vinegar ▢ ¼ cup lemon juice ▢¼ cup water ▢ ¼ cup coconut sugar ▢ ¼ cup molasses ▢ 2 tablespoons tamari soy sauce ▢ 1 tablespoon natural liquid smoke ▢ 1 tablespoon dry mustard ▢ ½ teaspoon black pepper ▢ ¼ teaspoon ground ginger ▢ ¼ teaspoon onion powder ▢ ¼ teaspoon all spice ▢ 2 tablespoons olive oil (optional)

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Cabbage Slaw ▢ ½ cup green cabbage shredded ▢ ½ cup purple cabbage shredded ▢ ¼ cup carrots shredded ▢ ¼ cup vegan mayonnaise ▢ 8 gluten free hamburger buns

Instructions

Stove Top

1. Add jackfruit pulled pork ingredients (first 17 ingredients) to large pot. Cover and bring to a boil then turn to heat down to simmer for 45 minutes. With a fork twist and pull the jackfruit apart to shred it.

Optional to add the olive oil in.

Slow Cooker 1. Add jackfruit pulled pork ingredients (first 17 ingredients) to a slow cooker. Cook on high 4-6 hours.

2. With a fork, twist to pull jackfruit into shreds. Optional to add fresh olive oil and mix in.

Cabbage Slaw 1. In a small bowl stir together green and purple cabbage, carrots and mayonnaise until combined.

Note: What part of the jackfruit do you use for pulled pork?

Jackfruit consists of the “pods” and seeds. Take the jackfruit pod, and pull it open and remove the seed with its “casing”. Remove the seed from its casing and place the seed in a container to save and discard the casing. Use the pods for pulled pork (the part that shreds when broken apart using hands).

I recently discovered that jackfruit is a delicious fruit to eat fresh, it is sweet with a very good aroma so try it fresh first.

Joe, Enjoy your retirement, traveling, cooking, and many outdoor fun activities that I am sure you will plan to do. You will be missed here at SHHS.

Nicki Casolari’s Buffalo Chicken Dip Ingredients ❖ 4-5 pounds chicken breast ❖ 1 cup Frank’s Red Hot Sauce ❖ 1 cup ranch dressing ❖ 2 8-oz. packages cream cheese, softened ❖ 1 package shredded cheese ❖ Blue cheese (optional) ❖ Cayenne pepper (optional)

Makes enough for two 8 in. square pans – one for during the party, and one for the after party!

Cook the chicken breast however you choose. I recommend using an Instant Pot (pressure cooker) or Crock Pot for easier shredding. For added heat, cook the chicken with cayenne pepper. Once the chicken is cooked, shred it and place in a large, microwaveable bowl.

Preheat the oven to 350 degrees. In the bowl with the chicken, add in the ranch dressing, Frank’s Red Hot Sauce, and cream cheese. Microwave for 1-2 minutes. Stir all of the ingredients together until you have a homogenous mixture. (You may need to microwave again to soften the cream cheese more.)

Then, stir in half of the shredded cheese. For extra kick, add in a few shakes of cayenne pepper, to taste.

Divide the mixture into two 8-inch square pans and top each with the rest of the shredded cheese or, if you prefer, blue cheese. Bake for 20 minutes. Serve hot with your choice of tortilla chips, celery, pretzels, crackers, or a spoon. (Also yummy served on a roll as a sandwich!)

Joe, you will be so missed at SHHS. Wishing you a retirement filled with lots of hiking, traveling, and good food! Congrats, JOED34!

Heather Ellis’s

Key Lime Pie

“I can’t cook, but I make a mean pie!” ●

Active Time

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20 minutes

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Total Time

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45 minutes (plus chilling)

This simple, four-ingredient pie has a bright and tangy yet sweet and creamy filling.

Ingredients Makes 1 9" pie 1 9-inch graham cracker pie crust 1 (14-ounce) can of sweetened condensed milk 3 egg yolks 1/2 cup Nellie & Joe's Key West Lime Juice Whipped cream or meringue and lime slices (for serving; optional)

Step 1 Preheat oven to 350°F. Step 2 Combine milk, egg yolks, and lime juice. Blend until smooth.

Step 3 Pour filling into pie crust and bake for 15 minutes. Allow to stand 10 minutes before refrigerating.

Step 4 To serve, top with freshly whipped cream or meringue, and garnish with lime slices.

Step 5 Enjoy!!!

Joe…We sure are going to miss you here in Tiger Country!!! Your good humor and your passion for English has been a constant! Enjoy this “BEAUTIFUL” and well deserved retirement!!! Get out on the kayak and enjoy a slice of Key Lime Pie!

STACK’S VERSION OF NEW ORLEANS STYLE BBQ SHRIMP Ingredients: ​

1 1/2 sticks (3/4 cup) butter (use the best butter you can find!)

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1/4 cup olive oil

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1/4 cup Worcestershire sauce

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6 cloves garlic, minced

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2 bay leaves

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1 tablespoon Creole seasoning

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1 teaspoon oregano

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1 1/2 teaspoons paprika (I use smoked paprika)

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1/2 teaspoon black pepper

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1/4 teaspoon cayenne pepper (Adjust the spice like you like it!)

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3 green onions, sliced

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2 tablespoons lemon juice

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1 lemon, sliced

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2 pounds medium to large fresh shrimp, unpeeled (Big Gulf shrimp work great for this!)

Instructions: ​

Preheat oven to 350 degrees.

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Combine all ingredients EXCEPT shrimp in a medium saucepan and bring to a simmer. Remove from heat. Taste mixture and add a little salt if needed.

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Place shrimp in a 9X13-inch baking dish.

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Pour butter mixture over shrimp.

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Bake 15 to 20 minutes, stirring once.

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Serve with French bread to mop up the liquid. (I use sourdough from small oven in etown)

Enjoy your retirement Joe! It truly has been my pleasure working alongside you these past 9 years! You are an AMAZING educator and have had such a positive impact on so many students here at SHHS…..fair winds sir!

T-Les’s Prime Rib Recipe ● ● ● ● ● ● ● ●

5 pounds beef prime rib (or larger* if larger, double the spices/seasonings) Sea salt 2 teaspoons freshly ground black pepper 2 teaspoons fresh rosemary 1 teaspoon fresh thyme 8 cloves garlic , minced 1/4 cup olive oil horseradish for serving (optional)

1. Remove your prime rib from the refrigerator one hour before cooking. Season it on all sides with salt and cover it loosely with plastic wrap as it comes to room temperature. It will cook better and more evenly when it’s at room temperature.

2. When you are ready to cook the prime rib, lower/adjust your oven rack so the meat will cook in the center of the oven. Preheat the oven to 475 degrees.

3. In the meantime, mix together 1 1/2 teaspoons salt, pepper, rosemary, thyme, garlic, and olive oil.

4. Pat the roast with paper towels. Spoon seasoning over it, rubbing it onto all sides. Place bone-in roast with the bones down, inside a roasting pan. Place a boneless roast on a rack inside the pan.

5. Bake prime rib at 475 degrees for 15 minutes, then reduce the oven temperature to 325 degrees and continue baking until desired doneness: a. Rare: cook until thermometer reaches 120 degrees F (about 10-12 min/pound) b. Medium rare: Cook until thermometer reaches 130 degrees F (about 13-14 min/pound) c. Medium: Cook until thermometer reaches 140 degrees F (about 14-15 min/pound) d. Medium well – Cook until thermometer reaches 150 degrees F 6. Let it sit for 45ish minutes before serving.

It has been an honor and a pleasure to work with you for these last 16 years, Joe! Enjoy your much-deserved retirement!

Karen Esempio’s Special Occasion Mac n’ Cheese Joe, I can’t take credit for this recipe and it’s too rich for regular consumption, but a holiday favorite in my family. It’s been a pleasure working with you for the past 12 years. Wishing you all the best and time to enjoy the comforts in life!

Southern Baked Macaroni and Cheese Recipe https://divascancook.com/southern-baked-macaroni-and-cheese-recipe/ Ingredients ● ● ● ● ● ● ● ● ● ●

3 cups elbow macaroni uncooked 1 ½ cups milk 1/2 cup heavy whipping cream 1 cup Colby & Monterey Jack shredded (cheese blend) 6-8 oz Velveeta cheese shredded (feel free to cut back on the Velveeta if you don't want it to be super creamy) 1 cup sharp cheddar shredded (can use less if you don't like a sharp taste in your mac n cheese) salt & pepper to taste 2 eggs 1 cup smoked cheddar cheese shredded (a must) paprika optional

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Preheat oven to °350 Cook macaroni until just al dente or a little under al dente.

Be careful not to overcook.

Drain pasta and set aside.

In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar).

Stir to combine.

Taste the milk mixture and add salt & pepper until it has a good taste. (You can also add in other seasonings like onion powder, paprika, etc. Tasting will help avoid having a plain, bland baked macaroni & cheese.)

When you are content with the taste, add the eggs.

Stir well until combined.

Butter a 9 x 9-inch baking dish.

Add macaroni to the baking dish.

Pour cheese mixture over macaroni. Make sure the cheese is distributed well.

Top with the smoked cheddar cheese. Sprinkle it with paprika and/or black pepper, if desired.

Bake for 35-45 minutes. Do not overbake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cools.

Let cool for about 10-15 minutes or until fully set.

Ramona’s Brownies Regular and Almond Flour Based From King Arthur Flour

Deep-Dark Fudgy Brownies Ingredients ● 2/3 cup (57g) Dutch-process cocoa ● 1 1/2 cups (298g) granulated sugar ● 1/2 cup (57g) confectioners' sugar ● 3/4 teaspoon salt ● 1 cup (120g) Unbleached All-Purpose Flour ● 1 tablespoon (7g) espresso powder ● 1 cup (113g) toasted pecans or walnuts, diced, optional ● 1 cup (170g) semisweet chocolate chips, optional ● 1/2 cup (99g) vegetable oil ● 2 tablespoons (28g) water or brewed coffee ● 3 large eggs Instructions: ● Preheat the oven to 350°F. Lightly grease an 8" x 8" or 9" x 9" square pan. ● In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, espresso powder, nuts, and chips. ● Add the oil, water or coffee, and eggs, mixing until combined. ● Spoon the mixture into the pan, smoothing the top. ● Bake the brownies for 33 to 35 minutes for the 9" pan, or 40 to 45 minutes for the 8" pan (a pan with a dark interior will bake the brownies more quickly). Test for doneness by inserting a sharp knife in the center. Wriggle it around just enough to see what's going on. Is the batter under the crust still shiny, wet, and smooth? Continue to bake the brownies, checking frequently. Is it ultra-moist, but not shiny, and crumby looking? Take them out, they're done. ● Remove the brownies from the oven, and cool on a rack for 1 hour before cutting. Store on the counter, covered, for 5 days; or wrap well and freeze for up to 3 months.

Almond Flour Brownies Ingredients:

● 5 tablespoons (71g) butter, melted ● 1 3/4 cups (347g) granulated sugar ● 1/2 teaspoon salt ● 1 teaspoon vanilla extract ● 3/4 cup (64g) unsweetened cocoa, Dutch-process or natural ● 3 large eggs ● 1 1/2 cups (144g) Almond Flour

● 1 teaspoon baking powder Instructions: ● Preheat the oven to 350°F. Grease an 8" square pan or 9" round pan; either should be at least 2" deep. ● In a medium-sized bowl, stir together the melted butter, sugar, salt, vanilla, cocoa, and eggs. ● Stir in the almond flour and baking powder. ● Scoop the batter into the prepared pan, spreading it to the edges. ● Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester. ● Remove the brownies from the oven and cool them for about 15 minutes before cutting. Once the brownies are cool, cover them tightly with plastic. Store at room temperature for several days; freeze for longer storage.

Joe, it has been a pleasure to have worked with you over the past 22 years! Enjoy many, many hiking and kayaking adventures. I will think of you every time I venture to NH!

Erin Pronovost Joe, it’s been an honor to have been both your student and your colleague! It’s probably not a stretch to say that I would not be the librarian I am today without your guidance and encouragement in my eighth- and ninth-grade ELA classes. Thank you for everything, and I wish you a wonderful retirement.

The following recipe is by Ali Slagle of the NY Times. It is a perfect summer dish. I like using heirloom tomatoes, and I would insist on including the basil. I would also suggest stopping just short of al dente in the first step, because the pasta will cook more in the third step.

Tomato-Butter Pasta

Ingredients Kosher salt 1 pound wavy or ridged pasta (like cavatappi or rigatoni), or a long noodle (like fettuccine) 2 pounds large, ripe tomatoes (about 2 to 3), halved horizontally 4 tablespoons cold unsalted butter 1 large garlic clove, peeled ¼ teaspoon red-pepper flakes, plus more for serving Black pepper Torn basil leaves, for serving (optional) Finely grated Parmesan, for serving ● Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta. ● Meanwhile, using the large holes of a box grater, grate the cut ends of the tomato into a large bowl. Discard or compost skins. Grate the butter into the bowl as well.

Using the small holes of the box grater, grate the garlic into the bowl. Add the red-pepper flakes, and season generously with salt. Refrigerate until ready to use. ● Return the drained pasta to the pot, along with the bowl of grated tomato and butter. Set over medium-high heat and cook, stirring constantly, until the mixture thickens slightly and glosses the pasta, 2 to 3 minutes (the sauce will thicken as it sits). Add pasta water as needed to emulsify the sauce. Season to taste with salt and pepper. Serve with more red-pepper flakes, black pepper, basil and Parmesan as desired.

Sarah Smith

Best Blueberry Muffins

Serving:12 muffins Prep Time:15 Minutes Cook Time: 30 Minutes Total Time: 45 minutes INGREDIENTS 2 cups all-purpose flour, spooned into measuring cup and leveled-off 2 teaspoons baking powder ¾ teaspoon salt 1 stick (½ cup) unsalted butter, softened 1 cup granulated sugar 2 large eggs 1½ teaspoons vanilla extract ¼ teaspoon almond extract ½ cup milk 2 ¼ cups fresh blueberries 2 tablespoons turbinado sugar (also called raw sugar or demerara sugar) INSTRUCTIONS Preheat the oven to 375 (F) degrees and put an oven rack in the middle position. Line a 12 cup muffin tin with paper liners, Spray the pan and the liners with nonstick cooking spray.

In a medium bowl, whisk together the flour, baking powder and salt.

In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition.

Beat in the vanilla extract and the almond extract. (The batter may look a little grainy– that’s okay).

Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. The batter will be very thick. Add the blueberries to the batter and fold gently with a rubber spatula until evenly distributed. Do not overmix.

Scoop the batter into the prepared muffin tin (an ice cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on the muffins.

Bake for about 30 minutes, until lightly golden. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.

Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or a sealable plastic bag for up to 3 months. Thaw for 3-4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350 (F) degree oven until warm.

Recipe by Jenn Segal (once upon a chef)

Here is a recipe that you can enjoy during a leisurely post retirement breakfast. Thank you for being such a wonderful and supportive teacher to both Fletcher and Allison.

They were lucky to have you! You will be so missed by everyone at South Hadley High School!

Avocado & Black Bean Salad From Kristen Hamilton Joe I know you like to cook and grill a lot of meat. I use this side with grilled chicken, steak, shrimp. It could accompany anything, and it’s easy.

2 ripe avocados chopped 1 small red onion diced 1 can black beans rinsed & drained 2 limes juiced Salt & pepper to taste Combine the first 3 ingredients. Pour lime juice over the mixture and stir. Refrigerate for 30 minutes before serving. Can easily double the recipe. Add your protein on top or to the side.

Joe, I hope you will enjoy a long, beautiful retirement; you earned it! I hope it will be full of many of your favorite things. You’ll be missed at SHHS. Congratulations!

Grandma Billman’s Newbury Street Dressing

Back in the 1970s and 80s there was a restaurant in Boston on Newbury St. called the English Tea Room. Their salad dressing was kind of a thing. This website has five different versions of the dressing: https://www.hungrybrowser.com/phaedrus/m1203ma18.htm. Grandma Billman's is the fourth version - pretty much to a T. Below is her original recipe card. She had a bit of a sweet tooth - I use half as much sugar as her recipe calls for. This is a great, light summertime salad dressing.

Teriyaki Pork Tenderloin (Tim Britton) PREP TIME 15 minutes COOK TIME 20 minutes MARINATE TIME 30 minutes TOTAL TIME 1 hour 5 minutes SERVINGS 4 Ingredients ● ● ● ●

1 pound pork tenderloin 1 tablespoon vegetable oil ½ cup teriyaki sauce or homemade below sesame seeds and green onions for garnish

Teryaki Sauce ● ⅓ cup soy sauce ● ⅓ cup orange juice or pineapple juice ● 3 tablespoons brown sugar ● 1 tablespoon vegetable oil ● 2 cloves garlic minced ● 1 teaspoon fresh ginger minced ● ½ teaspoon sesame oil ● 1 tablespoon cornstarch for thickening

Instructions 1. If making homemade sauce, combine teriyaki sauce ingredients in a small bowl. Add half of the teriyaki sauce to the pork tenderloin (refrigerate the remaining sauce to thicken for serving).

2. Marinate the pork for 30 minutes or up to 4 hours. Remove tenderloin from the marinade and discard the marinade.

3. Preheat oven to 450°F. Line a baking sheet with foil. Cook tenderloin for 17-20 minutes or until a thermometer reads an internal temperature of 145° F. 4. While pork is cooking, combine reserved sauce with 3 tablespoons water in a small saucepan and bring to a simmer.

5. Combine 1 tablespoon cornstarch with 1 tablespoon water and add to simmering sauce a bit at a time to thicken. You may not need all of the cornstarch mixture.

6. Remove pork from the oven and allow to rest at least 5 minutes before slicing.

7. Drizzle pork with thickened sauce and garnish with green onions and sesame seeds.

Joe, it has been a pleasure working with you for the past few years. You’re a great teacher and a better person! I wish you a happy and fulfilling retirement full of adventures and memories.

Keep on Truckin' and remember, “ONCE IN A WHILE YOU GET SHOWN THE LIGHT, IN THE STRANGEST OF PLACES IF YOU LOOK AT IT RIGHT”

Anna Reynolds

Beef Marsala

Ingredients 5-6 lb beef tenderloin 1-1/2 cup marsala wine 3/4 cup chicken stock 1 lb sliced or quartered mushrooms olive oil butter Directions: 1.Pre-heat oven to 375 degrees.

2. Trim meat, season with salt & pepper.

3. In an oven proof pan cook on med. high heat in olive oil on all 4 sides for 3 minutes.

4. Put in oven and cook to 125 degrees (18-22 minutes).

5. Remove meat from pan and tent in foil.

6. Cover pan, handle with "mitt", " very hot".

7. Add more olive oil to pan and saute mushrooms for 4-5 minutes.

8. Deglaze pan with marsala wine for 3-4- minutes.

9. Add chicken stock and simmer for 10 minutes.

10. Blend in 3 tbsp. butter. Simmer for 2-3 minutes more.

11. Slice meat and serve with sauce.