Virgin Pulse Global Cookbook 2015

Around The WorldIn 28 BitesTravel the globe without ever leaving your kitchen.

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Israeli SaladIsrael

Spanakopita (Spinach Pie)Greece

Bitterballen (Dutch Meatballs)Netherlands

Haitian Pikliz (Cole Slaw)Haiti

Pao de Queijo (Cheese Bread)Brazil

Tripe with Mixed VegetablesChina

Cock-A-Leekie SoupScotland

Miyeok Guk (Korean Seaweed Soup)Korea

Traditional Welsh Cawl (Stew)Wales

Romanian Vegetable Stew Romania

Grilled Octopus SaladSpain

Bacalhau a Gomes de Sa (Salt Cod Casserole)Portugal

Shrimp Fra Diavolo (Pasta with Shrimp)Italy

Arroz Con Pollo (Chicken with Rice)Puerto Rico

Spätzle (Hand-Cut Pasta)Germany

Loobia Polo (Rice with Green Beans)Iran

Lok Lak (Lettuce Wraps)Cambodia

Slow Cooked Corned Beef & CabbageIreland

Oyakodon (Chicken, Egg, and Rice Bowl)Japan

Töltött Paprika (Stuffed Peppers)Hungary

Golabki (Cabbage Rolls)Poland

Gluten-Free Indian Grilled Chicken India

Salade NiçoiseFrance

A Healthier “Blintz”Belarus

Allergy-Friendly Apple CrumbleUSA

Stollen(Fruit Bread)Germany

Kadayif(Cream-Filled Pastry)Armenia

Molasses CookiesCanada

Appetizers, Soups, and Salads

Main Courses

Desserts

2 Around the World in 28 Bites © Virgin Pulse 2015. All rights reserved.

Appetizers, Soups, and Salads

Israeli Salad

Servings: 4 Total time: 10 minutes

Nutritional InformationCalories: 210Fat: 18gCarbs: 10gProtein: 1g Fiber: 1g

4 cucumbers, diced

4 tomatoes, diced

½ red onion, diced

1 garlic clove, minced

⅓ cup fresh parsley, chopped

⅓ cup olive oil

1 ½ tbsp lemon juice

Salt and pepper, to taste

1 green bell pepper, diced (optional)

⅓ cup fresh mint, chopped (optional)

Directions In a large bowl, combine cucumbers, tomatoes, onion, garlic, and parsley (as well as the optional bell pepper and mint).

Meanwhile, make the dressing. In a separate bowl, whisk the olive oil, lemon juice, salt, and pepper.

When ready to serve, toss the salad with dressing.

Did you know? This salad is served with almost every meal in Israel. When I lived there, we never had a large meal that didn’t have a course of ‘salatim’ (small salads) to start things off, like this Israeli salad with either tahini or hummus!Submitted by

Dvora GautieriClient Success Manager

Ingredients

Israel

This quick, easy, vegan, and gluten-free

salad is the perfect light and nutritious

side dish to any meal or barbecue.


Spanakopita(Spinach Pie)

Servings: 6 Total time: 1 hour 15 minutes


1 large onion, finely chopped

2 lbs fresh spinach, coarsely chopped (chopped frozen spinach works too!)

1 tbsp dried dill or parsley

4 large eggs

8 ounces crumbled feta cheese

2 tbsp grated parmesan cheese

4 tbsp butter, melted

1 lb phyllo dough, thawed

2 tbsp olive oil

½ tsp salt

Black pepper, to taste

Directions Preheat the oven to 350°F.

In a large skillet, heat olive oil over medium heat. Add the onions and cook until soft, about 5 minutes. Add spinach, and sauté until fully wilted and all water has evaporated from the pan. Remove from heat and stir in dill. Set aside.

In a small bowl, beat eggs with the feta, parmesan, salt and pepper.

Pour mixture over cooled spinach and stir to combine. Drain any excess moisture.

Lightly butter the bottom of a 9x13 baking dish, and lay 8 sheets of phyllo dough into the pan one sheet at a time, using a pastry brush to lightly brush the top of each sheet with melted butter.

Spread the spinach mixture on top of the phyllo dough, and then layer an additional 8 sheets of the phyllo dough on top, brushing each sheet with a light layer of butter before adding the next layer. Tuck in or trim any excess phyllo dough from the edge of the pan. Refrigerate for 30 minutes.

Bake for 45 minutes, or until golden and crisp. Let it cool for a few minutes, then cut into squares and enjoy warm!

Did you know? Spanakopita, or spinach pie, is most often served as a snack in Greek culture, which explains why it makes such a great appetizer! Spanakopita can also be made without eggs or cheese, and is prepared this way during observed religious fasts for those in the Greek Orthodox tradition.

Submitted by Stevie BryantClient Success Manager

Ingredients

Greece

Spinach is chock full of nutrients like iron,

potassium, magnesium, and vitamin K. Bonus:

Cooking spinach makes it even healthier!


Bitterballen(Dutch Meatballs)

Servings: 1 dozenTotal time: 30 minutes prep time, plus chilling and 25 minutes cook time


2 cloves garlic

1 small white onion, diced

3 tbsp grass-fed butter

3 tbsp coconut flour

1 cup chicken broth

2 cups baked chicken, diced

1 tsp minced chive

1⅓ cups gluten-free bread crumbs

2 eggs

1 tsp almond milk

¼ tsp sea salt

⅛ tsp black pepper

1 tsp olive oil

Stone-ground mustard (optional)

Directions In a large saucepan, melt butter over medium heat. Stir in coconut flour until smooth. Gradually add broth and bring to a boil. Cook, stirring constantly, for 1 minute or until thickened. Carefully add chicken and chive; cook and stir for 5 minutes. Stir in the salt and pepper. Transfer to a bowl and refrigerate for 1 hour.

Preheat oven to 400°F.

Place gluten-free bread crumbs in a small shallow bowl. In another bowl, whisk the eggs, milk, and olive oil.

Shape meat mixture into 1” meatballs and place on a baking sheet. One by one, roll meatballs in bread crumbs. Dip meatballs in egg mixture, then coat again with crumbs. Line the bitterballen on the baking sheet. Bake for 20-25 minutes or until golden brown.

Serve hot with mustard.

Did you know? One of Holland’s favorite bar snacks, bitterballen falls into the category of a “bittergarnituur” or “garnish for bitters,” where bitters refers to alcoholic beverages. The bittergarnituur usually includes meats, cheese, eggrolls and, of course, bitterballen, also known as Dutch meatballs.

Submitted by Carolyn LaCivitaMarketing Manager

Ingredients

Netherlands

Bitterballen are usually filled with beef and deep

fried. By substituting chicken and baking

the bitterballen, this recipe becomes a much

healthier version.


Haitian Pikliz(Cole Slaw)

Servings: 5Total time: 15 minutes plus 8 hours rest


½ cup white vinegar

1-14 oz package of coleslaw mix

½ red onion, thinly sliced

3-4 Habanero or Scotch bonnet peppers (or more if you’re brave!), minced

Juice from 1 lime

Salt (optional)

Directions In a medium bowl, combine coleslaw mix, vinegar, onion, and peppers. Season with a pinch of salt and lime juice. Toss to combine.

Refrigerate overnight.

Enjoy with any grilled, fried, or stewed meat you prepare.

Did you know? Haitian pikliz is a hot (spicy) slaw that is very common on the island. It’s a common street food and is normally consumed with fried plantains and fried meats like “griot” (marinated, fried pork cubes). Pikliz has gained popularity in recent years and is now eaten with basically any food that needs a slight “kick.”

Submitted by Vlad LessageProduct Support Specialist

Ingredients

Haiti

This cholesterol-free side adds

zippy freshness and nutritious cabbage

to any meal.


Pao de Queijo(Cheese Bread)

Servings: 18Total time: 1 hour and 45 minutes


2 cups Brazilian sour manioc starch (you can also use tapioca flour)

1 ¼ cups warm water

¼ tsp yeast

2 eggs

¾ cup parmesan, finely shredded

⅓ cup low-fat mozzarella, finely shredded

⅓ cup matured white cheese (if not available, substitute with another ¼ lb of mozzarella or queso fresco), crumbled or finely shredded

Directions In a large bowl, gently mix sour manioc starch, water, and yeast. Add the eggs one at a time and mix until a smooth batter has formed. Add the shredded cheese and mix until the cheese blend is evenly distributed.

With your hands, roll dough into 2” balls and place on a non-stick baking sheet. Freeze for one hour.

Preheat the oven to 350°F.

Once bread is frozen, remove from freezer and place in hot oven. Bake for 30 minutes.

Did you know? This dish is one of the most recognizable appetizers in Brazil and is often eaten at breakfast or as a snack. It is a simple cheese bread, best eaten fresh from the oven. Don’t bother re-heating – it won’t be the same. Some variations include infusing a creamy cheese or other fillings into the bread, but most people enjoy it plain.

Submitted by Chiang Ying YiVP of Engineering and Architecture

Ingredients

Brazil

This recipe is not only gluten free, but also is a great upper body workout when you manually mix

the ingredients. Flex those muscles!


Tripe with Mixed Vegetables

Servings: 4Total time: 30 minutes


1 lb tripe

1 cup Chinese picked cabbage or the mixed vegetables of your choice

2 tbsp soy sauce

1 tbsp rice vinegar

1 tsp sugar

2 tsp Laoganma chili sauce *contains peanuts

Directions Add water to a large pot (big enough to fully submerge your tripe), and bring the water to a boil. Add the cleaned tripe, then bring the pot to a boil again over medium heat. Simmer and cook for three more minutes before shutting off the stove. Remove the tripe and rinse with cold water to cool. Pat dry, then cut into bite-size strips.

Cut or shred the Chinese pickled cabbage (also called Suan cai) into strips. You can substitute other vegetables if you like.

Add soy sauce, vinegar, sugar, chili sauce, then toss well and serve.

Did you know? This super-traditional Chinese dish is very common and would be enjoyed at dinnertime. If tripe’s not your thing, swap out the boiled tripe for poached chicken breast.

Submitted by Li LinPrincipal Software Engineer

Ingredients

China

Tripe is loaded with protein, and

the high vegetable content of the dish

adds even more nutrients and fiber.


Cock-A-Leekie Soup

Servings: 8Total time: 3 hours


1 4-5 lb whole chicken

1 onion, finely chopped

2 carrots, finely chopped

2 leeks, chopped

1 sprig thyme

5 white peppercorns

1 bay leaf

Salt and pepper to taste

⅓ cup barley

2 oz prunes, chopped

1 tbsp parsley, chopped

Directions Place chicken in large pot and add enough water to cover the chicken (about 10 cups). Add barley and onion and bring to a boil over medium heat. Allow soup to simmer for 1-2 hours, or until the chicken is fully cooked. Remove chicken from broth and set aside to cool. Make sure to keep the broth!

Once the chicken is cool enough to handle, gently separate the meat from the bone and pull apart into bite-sized pieces. Discard skin and bones.

Add chicken, carrot, leek, thyme, peppercorns, and bay leaf to broth in the pot. Season with salt and pepper. Simmer over medium heat for 30-45 minutes.

Did you know? This warming soup uses so many great vegetables that are widely available during the chilly Scottish winters. Nothing warms you up from the rain and cold like a steaming bowl of cock-a-leekie soup.

Submitted by Jamie McLeodSVP Business Development & Sales

Ingredients

Scotland

Broth-based soups are a great low-calorie way

to satiate. Instead of turning to a cream-

based or thickened soup, have a hot cup of cock-a-leekie soup to warm

you and fill you up.


Miyeok Guk(Korean Seaweed Soup)

Servings: 6Total time: 1 hour, plus 30 minutes wait time


4 cups soaked miyeok (seaweed)

½ lb beef brisket

3 tsp minced garlic

3 tbsp soy sauce (soup soy sauce is even better)

2 tbsp sesame oil

salt

pepper

15 cups water (or to taste)

Directions Miyeok is sold dry and requires soaking prior to cooking. Be sure to leave plenty of room in the bowl as dried mieyok expands to several times its size when soaked. Soak the dried miyeok in a bowl of water for at least 30 minutes.

Cut the beef into bite-sized pieces and marinate in half the soy sauce, garlic, and pepper to taste.

Rinse the soaked miyeok thoroughly, drain well, and cut into bite-sized pieces. Set aside.

This is a one-pot dish, so choose a pot that can hold all of your soup. Sauté the seasoned beef over medium-high heat in sesame oil until just cooked. Add the miyeok, the remaining soy sauce and continue to sauté for another 5 minutes.

Add water and bring to a boil. Season with salt and pepper to taste. If you used regular soy sauce rather than the milder soup soy sauce, you will likely need no salt. Lower the heat, cover, and maintain a low boil for an additional 25-30 minutes.

Serve with rice and kimchi for a kick.

Did you know? Miyeok guk is a common post-partum recovery meal in Korea. It’s also a traditional birthday meal!

Submitted by Lizzy BarberSenior Product Manager

Ingredients

Korea

Seaweed is extremely iron-rich, but it’s also

loaded with several other nutrients while being low in calories.


Main Courses

Traditional Welsh Cawl(Stew)



1 onion, peeled

About 2 lbs lamb neck fillet , bone in, cut into 1” chunks (ask your butcher to do this for you)

2 lbs swedes or turnips, cut into ½” chunks

2 carrots, sliced into ½” coins

3 Maris Piper potatoes, peeled and quartered

2 parsnips, peeled

3 large leeks, sliced into ½” coins

Sea salt

Freshly ground black pepper

Directions Add 8 cups of water and 2 tsp salt to a large pot. Place over high heat and bring to a boil.

Once water is boiling, add whole onion and lamb. Bring to a boil, occasionally skimming the fat from the surface with a spoon. Simmer for 10-15 minutes or until lamb is completely cooked through. Using a slotted spoon, remove meat and allow to cool slightly. Strip the meat from the bone and return to the pot.

Next, add the turnips and carrots and bring mixture to a boil. Reduce heat slightly and simmer for 20 minutes. Add potatoes and cook until vegetables are tender.

Add the parsnips and leeks. Simmer for 10 minutes, covered. Season with salt and pepper.

Refrigerate, covered overnight. (Can be kept up to three days to let all the juices mix- yum!)

When ready to serve, reheat the soup and serve with cracked pepper.

Did you know? Growing up, I would always help my mother by cutting the vegetables! I loved being her sous chef. Some of my fondest memories of childhood involve cooking with my mom, especially on snowy winter days. This is the perfect recipe that combines being hearty and healthy!

Submitted by Carolyn VernonOffice Manager

Ingredients

Wales

Leeks have sulfur-containing compounds

like allicin that fight free radicals in your body. They

also contain kaempferol, a flavonol that may help

fight cancer and lower your risk of chronic diseases including heart disease.


Romanian Vegetable StewServings: 8Total time: 45 minutes


2 lbs potatoes, peeled and chopped

4 yellow onions, chopped

3 carrots, peeled and sliced into coins

1 eggplant, cubed, salted, and rinsed

3 medium tomatoes, chopped

3 bell peppers, seeded and chopped

½ white cabbage, thinly sliced

10 oz frozen peas


1 chili pepper, seeded and minced

2 tbsp olive oil

3 clove garlic, minced

2 tbsp fresh parsley, minced

2 cups water

½ tsp fresh thyme

2 cups rice, cooked

Directions Heat the oil in a large pot over medium heat.

Add the onions, carrots, bell peppers, and chili pepper. Sauté for 5 minutes, until onions are softened.

Add the garlic, potatoes, and cabbage. Sauté for 3 minutes.

Add 2 cups water, tomatoes, salt, pepper, and thyme. Bring to a boil.

Cover and simmer for about 15 minutes, or until the potatoes are almost tender.

Add the eggplant and return to a boil. Simmer covered for 20 more minutes or until the vegetables are soft.

Add the peas and fresh minced parsley. Cook covered for an additional 5 minutes.

Serve hot over rice.

Did you know? Romanian cuisine is made up of a diverse blend of cultures from its geographic history, but also with distinct character. This stew comes from when self-sufficient Orthodox monks established their monasteries, centuries ago. The ingredients of the recipe are based on the monks’ land work and their crops, and the dish symbolizes their simple, healthy, and cost-effective existence. The dish is popular in the summer and during Orthodox Lent, when you can’t eat meat.

Submitted by Paul RusNetwork Support Associate II

Ingredients

Romania

Packed with a variety of healthy

vegetables, this light and easy recipe is

ideal for vegans and vegetarians.


Grilled Octopus SaladServings: 4Total time: 3 hours


A bottle of wine with natural cork

1 whole octopus (2-3 lbs), cleaned

3 tbsp olive oil, divided

1 bunch of organic arugula

½ cup fresh parsley, chopped

3 stalks of celery, chopped

2-3 local tomatoes, cut into wedges

10 black olives

1 tbsp capers

12 baby potatoes, like fingerling

3 cloves of garlic, sliced thinly

Leaves from 1 sprig of rosemary

1 tsp balsamic vinegar


1 lemon

A few blades of lemon grass (optional)

Directions Optional: Open a bottle of wine and pour yourself a glass.

Fill a large pot with water and bring to a boil over high heat. Add the wine cork and a pinch of salt. If you’re using lemon grass, add it now.

When the water boils, put the octopus in. Reduce heat slightly and allow octopus to simmer for about 1 hour.

Test the tenderness of the octopus with a fork. It should be easily pierced. Carefully remove the octopus out of the pot and set it in a bowl. Toss with 1 tbsp olive oil and season with salt and pepper. Allow it to cool completely.

While the octopus is cooling, prepare the salad. In a large bowl, toss arugula, parsley, celery, tomatoes, olives, and capers. Refrigerate.

Next, start the potatoes. Boil the baby potatoes in your pot for about 3 minutes. Drain. Once the potatoes are cool enough to handle, cut them in half and put them in a bowl. Toss with 1 tbsp olive oil, a pinch of salt, garlic, and rosemary. Spread on baking sheet, set the oven to 350°F, and roast for about 15 minutes, or until tender. (The baby potatoes will cook quickly, so no need to pre-heat the oven.)

If using a gas grill, set it to high. (If you have a charcoal grill, make sure it’s hot before you start grilling.) Otherwise, use a stovetop grill pan on high heat.

Once the octopus is cool, place it on the grill, head down and let it cook for a 4-5 minutes or until browned. Flip and cook the other side for another 4-5 minutes. Remove from grill and cut into 2” pieces. Season with salt and pepper. Drizzle with remaining olive oil and balsamic vinegar and toss.

Place your salad onto plates and top with potatoes and octopus. Garnish with a lemon wedge.

Did you know? This is an age-old recipe, and the cork has long been used as the secret ingredient to tenderize the octopus. Traditional Spanish octopus (or pulpo gallego) is usually just octopus with boiled potatoes, olive oil, and sweet Spanish paprika, but this twist adds other Mediterranean elements.

Submitted by Steve ShiVP of Engineering

Ingredients

Spain

Octopus is an excellent source of lean protein!


Bacalhau a Gomes de Sa(Salt Cod Casserole)

Servings: 6Total time: 1 hour active, plus 24-36 hours inactive


1 ½ lbs salt cod

½ cup plus 1 tsp olive oil

2 cups yellow onions, thinly sliced

1 tbsp garlic, chopped

2 lbs waxy potatoes

4 eggs, hard boiled

8 black olives

1 tbsp fresh parsley, finely chopped

Salt and pepper to taste

Directions Soak the cod in cold water to cover for 24 to 36 hours, changing the water every 8 hours. Drain. Flake the cod into small pieces, careful to remove all bones. Set aside.

Preheat oven to 350°F. Grease a 9” x13” casserole dish with 1 tsp olive oil and set aside.

Fill a large pot with water and bring to a boil over high heat. Add potatoes and cook until tender. Once potatoes are cooled, slice into ¼” coins. Set aside.

Heat ¼ cup olive over medium heat in a large sauté pan. Add onions and garlic. Sauté until golden, about 6 minutes. Season with salt and pepper.

Spread half of the potatoes over the bottom of the prepared casserole dish and season with salt and pepper. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion with remaining cod. Finally, place the remaining potatoes on top of the cod. Drizzle with ¼ cup oil.

Place in the oven and bake for 30-40 minutes, until golden. Garnish with the sliced eggs, olives, and parsley.

Did you know? This is one of those dishes that tastes even better the day after you make it, so be sure to save some leftovers.

Submitted by Alex MedeirosClient Success Manager

Ingredients

Portugal

This tasty dish is high in protein and omegas!


Shrimp Fra Diavolo(Pasta with Shrimp)



3 tbsp olive oil

1 lb medium shrimp, peeled and deveined

4 cloves garlic, thinly sliced

2 anchovy fillets, chopped

1 tsp red pepper flakes

1 28-ounce can whole tomatoes

½ cup dry white wine

2 sprigs oregano, leaves stripped and chopped

Kosher salt

12 ounces spaghetti or linguine (for a healthier option, use whole wheat pasta)

½ cup fresh basil or parsley, chopped

Directions Heat 1 tbsp olive oil in a large pan over medium heat. Add the shrimp and sauté, turning once, until almost cooked (about 1-2 minutes per side). Remove from heat and set shrimp aside.

Add the remaining 2 tbsp olive oil to the skillet. Add the garlic, anchovies, and red pepper flakes. Cook, stirring frequently, until the garlic is fragrant (about 1 minute). Add the tomatoes with their juices, wine, oregano, and 1 tsp salt. Allow to simmer, stirring occasionally, until sauce is thickened (about 15 minutes).

Meanwhile, bring a pot of water along with 1 tbsp of salt to a boil over high heat. Add the pasta and cook until al dente. (The label on the pasta box should have directions.) Once the pasta is cooked, reserve ½ cup cooking water and set aside. Drain the pasta, but do not rinse.

Add the shrimp, pasta, and parsley to the sauce and toss the mixture until everything is evenly combined. If necessary, stir in some of the reserved cooking water to loosen the sauce.

Did you know? In the U.S., we often serve cheese on our pasta. In Italy, however, serving cheese on a pasta dish that contains seafood is a big “no-no.” Italians believe that the delicate flavors of seafood are overshadowed by the rich flavors of cheese. So for this recipe, leave the parmesan in the fridge.

Submitted by Emma LochiattoMarketing Associate

Ingredients

Italy

Shrimp have rich antioxidant

properties and are a good source of

omega-3 fatty acids.


Arroz Con Pollo(Chicken with Rice)

Servings: 4 Total time: 1 hour


2 cups rice

1 lb chicken thighs and breasts

½ cup tomato sauce

2 red bell peppers, diced

½ cup sofrito*

1 tsp garlic powder

1 tsp black pepper

1 tbsp salt

4 cups of boiling water

*Sofrito: a fragrant blend of herbs and spices used throughout the Caribbean, especially Puerto Rico, Cuba and the Dominican Republic. You should be able to find it in your local grocery store in the international foods aisle.

Directions Preheat oven to 325°F.

Place the chicken on a baking sheet and bake for 25 minutes. (It might not be fully cooked at that point, but don’t worry, it will continue to cook once added to the rice.)

In a 4-5 quart stockpot, add sofrito, garlic powder, black pepper, salt, tomato sauce, and red peppers. Cook over medium heat, stirring frequently for 5-10 minutes until peppers are softened. Add chicken and rice to the pot and stir until coated.

In a separate pot bring water to a boil. Once the water is boiling, add to the stockpot over the chicken and rice. Boil uncovered, over high heat, until water is absorbed. Once the water is absorbed, stir gently to make sure sauce is evenly distributed.

Cover and cook over low heat for another 30 minutes or until the rice is tender. If you find the rice is too dry, add a little extra water.

Did you know? Many Puerto Ricans insist that arroz con pollo cannot be made without adding some beer.

Submitted by Miguel RosaClient Success Manager

Ingredients

Puerto Rico

The typical arroz con pollo recipe calls for

beer and browned/pan-fried chicken. To make the dish healthier, we bake the chicken and

skip the beer.


Spätzle(Hand-Cut Pasta)



4 cups whole wheat flour

3 eggs

1 tsp milk

1 tsp water

1 tbsp butter, browned

2 tsp salt, divided

Dash of nutmeg

Directions Fill a large pot with water and a tsp of salt. Bring to a boil over high heat.

Meanwhile, sift the flour and nutmeg into a large bowl.

In a separate bowl, beat the eggs with 1 tsp salt.

Using your fingers, make a well in the middle of the flour and pour in the eggs. In a swirling motion, start from middle and gently mix eggs into flour. If dough is looking dry, gradually add small amounts of milk and water until a soft dough forms. The dough should hold together, but not be sticky. (You may not need all of the milk and water.) Knead the dough until bubbles begin to form.

Place dough on a cutting board. Using the broad edge of a knife, scrape dough into thin strips. They should be about the size of shoestring French fries.

In small batches, place strips into boiling water. Let pasta swell for 2-3 minutes and then remove with a slotted spoon and place in a colander. Rinse in hot water and place in a separate bowl.

Before serving, toss pasta in browned butter. Spätzle can be kept warm in the oven prior to serving.

Did you know? Spätzle is everyday pasta from Swabia (Southwest region of Germany). It is considered to be genuine only if cut by hand!

Submitted by Jamie MannalImplementation Manager

Ingredients

Germany

Using whole wheat flour adds nutrition

to this dish!


Loobia Polo(Rice with Green Beans)

Servings: 4 Total time: 1 hour


½ lb string beans, cut into 1” pieces

2 cups basmati rice

1 tbsp olive oil

1 large yellow onion, diced

1 lb lean ground beef

2 tbsp tomato paste

1 tomato, diced


Pinch of cinnamon

1 tsp ground turmeric

½ tsp lemon juice

Directions In a small pot, bring rice, a pinch of salt, and 4 cups of water to a gentle boil. Reduce heat to low, cover and cook until all of the water has evaporated. Remove from heat.

Bring a small pot of water to a boil over high heat. Add green beans and boil until soft, about 4 minutes. Drain and set aside.

Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add onions and sauté until stoft, about 8 minutes. Reduce heat to low and add ground beef. Cook for 10 minutes or until browned. Add the green beans, tomato paste, a pinch of salt, a pinch of cinnamon, turmeric, chopped tomato, lemon juice, and 2 cups of water. Continue cooking for 5-10 minutes, stirring occasionally, until the sauce is thick.

Add the rice to the stew and cook over medium-low heat for an additional 15 minutes.

Did you know? Loobia polo is a very delicious, colorful, and healthy Persian food that gets its name from its two main ingredients: string beans and rice. It is often served with yogurt or a simple cucumber salad.Submitted by

Siavash KayalSoftware Engineer

Ingredients

Iran

Green beans have a lot of nutritional value and are a good resource for

proteins and vitamins. For a vegetarian alternative, you can replace the meat with mushrooms, tofu, or small chunks of cooked potato.


Lok Lak(Lettuce Wraps)



1 lb sliced beef (or chicken or shrimp)

3 cloves of crushed garlic, divided

1 tbsp organic ketchup

1 head of your favorite lettuce

2 tomatoes, sliced

1 cucumber, sliced

1 small red onion, thinly sliced

1 tbsp light soy sauce

1 tbsp oyster sauce

½ onion chopped

3 tsp olive oil

1 tsp black pepper, divided

1 tsp sugar, divided

1 tsp sea salt, divided

Juice from ¼ lime

Directions Place meat in bowl and toss with 2 tsp olive oil, oyster sauce, ½ tsp sugar, ½ tsp salt, ½ tsp pepper, 2 cloves crushed garlic, and ketchup. Marinate in the refrigerator for 30 minutes.

Meanwhile, place lettuce, sliced tomatoes, sliced onions, and cucumber on separate plates and set aside.

Make the dipping sauce by combining the ½ tsp sugar, ½ tsp salt, ½ tsp black pepper, ½ tsp crushed garlic, and lime juice.

After meat is marinated, heat 1 tsp olive oil in a frying pan over high heat. Once oil is hot, add meat and sauté for 5-10 mins, until fully cooked. Place on a plate.

Serve meat over the lettuce with the dipping sauce on the side.

Eat by wrapping the meat up in lettuce leaves. Don’t forget to add the sliced tomatoes, onions, and cucumbers. Enjoy with your dipping sauce.

Did you know? This dish is a staple in most Cambodian households. The dipping sauce’s zing is what makes the dish so tasty. In some areas of Cambodia, it’s served with French fries, which goes back to French influence during the country’s colonization.

Submitted by Ravid TeSenior Mobile QA Engineer

Ingredients

Cambodia

Fresh and light, this dish boasts servings

of fresh lettuce, tomatoes, and onions

with protein.


Slow Cooked Corned Beef & CabbageServings: 8 Total time: 8 hours and 15 minutes


1 medium onion, cut into wedges

4 large red potatoes, quartered

1 lb carrots, cut into halves

1 corned beef brisket with spice packet (3 lbs., cut in half)

1 head of cabbage, cut into wedges

3 cups water

3 minced garlic cloves

1 bay leaf

2 tbsp sugar

2 tbsp cider vinegar

½ tsp pepper

Directions Place the carrots, potatoes, onion, cabbage, and beef in a 5 quart slow cooker.

In a large bowl, combine spice packet, pepper, vinegar, sugar, bay leaf, garlic, and water. Pour into the slow cooker.

Cover and cook on low for around 9 hours until the meat and vegetables are tender. Serve a hearty portion of beef and veggies, making sure to discard the bay leaf.

Did you know? The “corned” part of the name has nothing to do with corn! It actually refers to the corn-sized salt crystals that are used when brining. And why cabbage? It was one of the cheapest vegetables available during the time of the Irish immigration to America.

Submitted by January StewartHuman Resources Manager

Ingredients

Ireland

Try to find a very lean cut of low-sodium

corned beef and make sure you trim of as

much fat as you can before cooking it.


Oyakodon(Chicken, Egg, and Rice Bowl)



3 tbsp mirin (Japanese sweet cooking rice wine)

1 cup dashi (Japanese stock made from bonito flakes, dried kelp and anchovies)

2 tbsp soy sauce

1 tbsp sugar

½ large onion, thinly sliced

2 chicken thighs cut into 1” pieces (substitute chicken breast for a leaner option if desired)

3 eggs gently beaten

Cilantro or scallion, finely cut for garnish

Cornstarch slurry – combine 1 part water with 1 part cornstarch (start with 1 tsp of cornstarch)

2 cups cooked rice (preferably Japanese white rice)

Directions Combine mirin, dashi, soy sauce, and sugar into a large skillet then bring to a gentle boil over medium heat.

Add in onions and chicken, cover the skillet, and then bring everything to a boil over medium heat.

Skim off any surface foam to keep the stock clear. Continue to boil over medium heat until the chicken is cooked.

Stir in cornstarch slurry to the beaten eggs (the slurry is a thickening agent).

Now evenly drizzle in the beaten egg mix and allow the mixture to cook. When the eggs are about 90 percent cooked, turn off the flame/cooktop.

Fill half the bowl with hot cooked rice, and then pour the egg and chicken over the rice. Garnish with cilantro or scallion. The hot rice will help to further cook and solidify the simmering egg mix. Enjoy!

Did you know? Oyakodon literally means “parent and child rice bowl” and is a popular Japanese comfort food that dates back to 1891. The main ingredients are chicken and eggs, implying the poetic parent-child relationship. It’s a simple and budget-friendly meal that can be quickly prepared, which makes it ideal at lunch time for busy Japanese office workers who need to be in-and-out of a food stall or restaurant fast!

Submitted by Rick LiouSr. Marketing Manager

Ingredients

Japan

Chicken and eggs are two of the best low-calorie, low-

fat, and high-protein options for your money. Eggs also increase HDL (the good

cholesterol) and are rich in antioxidants that keep your

eyes healthy.


Töltött Paprika(Stuffed Peppers)

Servings: 4 Total time: 80 minutes (20 prep, 60 to cook)


4 Hungarian peppers, or any bell pepper

1 small onion, finely chopped

1 lb lean ground beef

½ lb ground pork

½ cup uncooked rice, rinsed

1 large egg, beaten

1 tsp Hungarian paprika

2 (8-ounce) cans tomato sauce

1 tsp salt

½ tsp black pepper

1 clove garlic, finely chopped

1 tsp sugar

Directions Wash the peppers. Cut the tops off and remove the seeds and any membranes. Season cavities lightly with salt and pepper and finely chop the pepper tops and place in a large bowl.

Add onion, ground beef, pork, rice, egg, paprika, salt, pepper and garlic to the bowl and mix well.

Preheat oven to 350°F. Stuff the peppers with the meat mixture lightly (the rice will expand while cooking). Leftover meat can even be used to make meatballs!

Place the peppers in a Dutch oven or large bowl. Mix the tomato sauce with sugar. Once mixed, pour over the peppers in the pot. Cook for one hour, let cool and enjoy!

Did you know? Hungarians like their stuffed vegetables. While cabbage and peppers are probably most common, almost any restaurant you visit in Hungary is likely to have some sort of stuffed veggie on the menu. Hungary is also a major pepper producer and is even known for their paprika – or “paprika to stuff”!

Submitted by Lauren HigginsImplementation Manager

Ingredients

Hungary

Paprika is high in antioxidants, rich in

vitamins A and E, and has anti-inflammatory

properties as well.


Golabki(Cabbage Rolls)



2 tbsp unsalted butter

4 cloves garlic, minced

1 large yellow onion, diced

2 eggs

2 tbsp marjoram

1 tbsp thyme leaves

14½ oz can tomato sauce

3 lbs ground turkey

2 cups cooked rice

1 head white cabbage, cored

32 oz can crushed tomatoes

1 tsp salt

1 tsp pepper

Directions Heat 2 tbsp butter in a skillet over medium heat. Add onion and garlic. Cook until onions are soft and caramelized, about 15 minutes. Remove from heat.

In a small bowl, beat eggs. Add marjoram, thyme, salt, and pepper. Set aside.

In a large bowl, combine turkey, rice, egg, and onion and garlic mixture. Cover and refrigerate for at least 30 minutes.

Bring a large pot of water to a boil over high heat. Blanch cabbage head until leaves are tender, about 3 minutes. Drain. Once cabbage is cool enough to handle, peel off leaves one at a time until you have 24 set aside.

Preheat oven to 350°F.

Place ½ cup of turkey mixture into each cabbage leaf. Roll the leaf around the meat to form an envelope. Repeat this until your meat is gone. Place the envelopes, seam side down, in a casserole dish. Season top with salt and pepper.

Pour tomatoes and tomato sauce evenly over the top. Cover the dish with tin foil and bake for 2 hours.

Did you know? Golabki, or “little pigeons”, are traditionally made with beef, lamb, or pork, but turkey is a healthy substitute if you’re looking to reduce the fat content.

Submitted by Susan MartinSenior Data Analyst

Ingredients

Poland

Cabbage is packed with fiber that can help lower

cholesterol.


Gluten-Free Indian Grilled ChickenServings: 8Total time: 25 minutes plus rest time


8 boneless chicken thighs

4-5 tbsp soy sauce (for gluten-free diners, use tamari or gluten-free soy sauce)

3 tbsp ‘adobo spices’

3 tbsp water

¼ cup red wine vinegar

½ cup vegetable oil

6-8 tbsp ground coriander (freshly ground in a small coffee grinder is best)

3-4 tbsp ground cumin (freshly ground in a small coffee grinder is best)

½ cup cilantro, chopped (optional)

Directions In a small bowl, mix adobo spices, red wine vinegar, oil, and 3 tbsp of water, then add the ground cumin and ground coriander.

Cut the boneless thighs into stew-sized pieces (each thigh should make 4-5 strips) and place into a large bowl. Pour soy sauce and marinade over top, add the cilantro (optional), and toss until chicken is evenly coated. Refrigerate covered for at least 4 hours, but preferably overnight.

Spread the chicken on a foil-covered broiling tray and broil for 5-7 minutes, turning halfway.

Serve alongside rice or your favorite veggie and enjoy!

Did you know? Set aside a small coffee grinder for spices anytime! Freshly ground spices are more fragrant and potent.

Submitted by Leena KaliaData Engineer

Ingredients

India

Substitute water for the oil to reduce

calories but keep the chicken tender.


Salade NiçoiseServings: 6Total time: 20 minutes


1 clove garlic, minced

1⁄3 cup olive oil

2 tbsp lemon juice

1 tbsp Dijon mustard

1 shallot, minced

1 lb. baby potatoes, boiled until tender and halved

10 oz. haricots verts (French green beans), blanched

1 pint cherry tomatoes, halved

6 small radishes, thinly sliced

1 medium cucumber, thinly sliced into coins

4 hard-boiled eggs, quartered lengthwise

3 (5-oz.) cans oil-packed tuna, drained

½ cup Niçoise olives

¼ tsp freshly ground salt

Freshly ground black pepper, to taste

Directions First, make the dressing. Place your minced garlic on a cutting board, and sprinkle with the salt. Using a chef’s knife or another sturdy knife, scrape garlic and salt back and forth until a smooth paste develops.

In a bowl, combine garlic mixture with olive oil, lemon juice, mustard, shallot, and a pinch of freshly ground black pepper. Set aside.

Next, arrange the salads. You can either make one giant salad to share, or create individual salads. Either way, arrange the potatoes, haricots verts, tomatoes, radishes, and cucumbers on the plate. Over top, gently place the eggs, tuna, and olives.

Pour dressing and enjoy.

Did you know? Traditionally, this dish also contains anchovies. Feel free to add a few of them to your salad for an extra punch of salty ocean flavor.

Submitted by Allen HomanProduct Support Specialist

Ingredients

France

With so many vegetables and lean

proteins, this dish could be a main course

for lunch or dinner.


A Healthier “Blintz”Servings: 4Total time: 45 minutes


1 cup whole grain spelt flour

3 large eggs

½ cup whole milk (I do recommend the whole milk richness, but you could substitute low-fat)

2 tsp olive oil

½ tsp fine sea salt

¼ tsp freshly ground black pepper

1 cup grated parmesan cheese, optional

Toppings of your choice. Try roasted butternut squash, caramelized onions, shredded kale, bacon, or herbs.

Directions Sift the flour into a large mixing bowl.

Separate the eggs, and set aside the whites. In a small bowl, lightly whisk egg yolks. Whisk in milk, water, salt, and pepper.

Add the liquid ingredients to the flour gradually, stirring until smooth.

Let the batter sit for at least 30 minutes (or cover and refrigerate up to overnight)

When you’re ready to make the pancakes, beat the egg whites until soft peaks form. Gently fold egg whites into the batter.

Place oven rack close to the broiler and preheat.

Heat olive oil in a 10” cast iron skillet over medium heat. Add 1.5 cups of batter to the skillet, and spread it out to the edges with the back of a spoon or a soft spatula.

Cook the pancake for just a minute—edges will be firm—and then scatter your toppings over the pancake, pizza style

If you’re adding cheese. do it last. Under the broiler, the cheese will brown and crisp in a lovely way!

Place the skillet under the broiler for a minute and a half, keeping a close eye on it. The pancake will cook quickly.

Pull the skillet out of the oven, and slide the pancake onto a cutting board. Top with herbs, additional cheese, or freshly ground pepper. Cut into wedges. Serve!

Did you know? The last vestige of our family’s Russian heritage is blini-style crepes stuffed with sweet farmer’s cheese and topped with sour cream, but we’ve started experimenting with some healthier options. These pancakes aren’t wrapped around “filling”; rather, you top with roasted vegetables, flash broil them, and then cut them up into wedges.

Submitted by Ann KimuraDesign Director - Product

Ingredients

Belarus

Customize these whole grain pancakes with healthy toppings

of your choice, like roasted veggies!


Desserts

Allergy-Friendly Apple CrumbleServings: 8Total time: 1 hour


6 medium apples, peeled and cut into small chunks

3-6 tbsp of white sugar, depending on your preference

½ cup gluten-free flour

½ cup brown sugar

½ cup oats

6 tbsp softened margarine sliced (leave out at room temp to soften)

¼ tsp baking powder

⅛ tsp salt

¾ tsp cinnamon

2 tsp lemon juice

Directions Pre-heat oven to 350°F.

Grease a deep dish glass pie pan and add diced apples. Splash with the lemon juice, sprinkle cinnamon and white sugar on top.

In a seperate bowl, combine all other ingredients and mix together either with fingers, a fork, or a pastry cutter. You should have a crumbly, greasy mess. Sprinkle this on top of the apples/sugar/cinnamon and once you have it all loaded on, press lightly and bake at 350 degrees for 45 minutes. Serve warm with a scoop of vanilla non-dairy ice cream (we use coconut ice cream).

My traditon: In my family, we have gluten/dairy/egg/tree nut/peanut allergies, so trying to find a dessert that’s safe for all of us is a challenge. This is a delicious and easy dessert that we do for every big family dinner. For a tasty twist, try adding a handful of fresh cranberries to the diced apples. Submitted by

Elaine HomMarketing Content Manager

Ingredients

USA

Packed with oats and apples, this dish has a significant amount of dietary fiber and is less nutritionally void than other traditional

desserts.


Stollen(Fruit Bread)

Servings: 2 loaves (24-32 servings) Total time: 6 hours, mostly unattended


1 cup golden raisins

1 cup dried cherries

1 cup sliced or slivered almonds

3 tbsp orange juice

2 large eggs

1¾ cups (3½ sticks) butter

⅓ cup milk

4 cups all-purpose flour

¼ cup sugar

1 tbsp grated orange zest

2¼ tsps instant yeast or one ¼-ounce packet active dry yeast

1 tsp ground ginger

1 tsp ground cardamom

¼ tsp ground nutmeg

1 tsp vanilla extract

1 tsp salt

Oil for greasing the bowl and baking sheet

1½ cups powdered sugar

Directions Combine the raisins, cherries, and almonds, and orange juice in a medium bowl. Mix, cover, and let sit at room temperature while you make the dough or overnight if time allows.

Put 1 cup of the butter and the milk in a small saucepan over medium-low heat until the butter melts.

In a large bowl, combine flour, ¼ cup sugar, orange zest, yeast, ground ginger, cardamom, salt, and nutmeg. When the butter mixture cools to 100°F, add it to the flour mixture and mix with the dough-hook attachment of a stand mixer or by hand.

Lightly beat the eggs with vanilla and stir into the dough.

Knead the dough with the dough-hook attachment of a stand mixer or by hand until it feels smooth and elastic, about 10 minutes.

Grease a large bowl. Add the dough, and turn it over to coat it lightly with oil. Cover the bowl with a clean kitchen towel or plastic wrap, put it in a warm place, and let the dough rise for 1½- 2 hours.

Once dough has risen, punch down the dough and add the raisin mixture. Knead the dough in the bowl with the dough-hook attachment of a stand mixer or by hand until the fruit, nuts, and ginger are evenly incorporated. (The dough should be sticky.)

Grease a baking sheet and shape the dough into 2 long, oval loaves on the baking sheet. Cover the baking sheet with a clean kitchen towel or plastic wrap, put it in a warm place, and let the loaves rise for 1 hour.

Preheat the oven to 350°F. Uncover the baking sheet and bake until the loaves are golden brown, about 1 hour.

When the stollen is done, melt the remaining ¾ cup butter in a small saucepan over medium-low heat. Brush the tops and sides of the stollen with the butter while the loaves are still warm. Sprinkle powdered sugar over the stollen, pressing lightly to help it stick.

Cool thoroughly. Wrap each loaf in foil or plastic wrap and let sit at room temperature for at least 1 day before serving.

Did you know? Stollen is a traditional German bread usually eaten during the Christmas season and prepared for the winter solstice. It was first made in the 1300s.

Submitted by Leah CorcoranDirector, Member Engagement

Ingredients

Germany

The added almonds are a source of

vitamin E, copper, magnesium, and high

quality protein.


Kadayif(Cream-Filled Pastry)

Servings: 24Total time: 1 hour


1 package kadayif (shredded phyllo dough), defrosted and at room temperature

1 ½ cups unsalted butter, melted

¼ cup cornstarch

2 cups plus 2 tbsp sugar, divided

1 cup milk, divided

1 cup heavy cream

1 cup water

A squeeze of fresh lemon juice

Ground pistachios (optional)

Directions Preheat oven to 375°F

First, prepare the dough. In a large bowl, separate the shreds of dough, fluffing it with your fingers.

Pour the melted butter over the dough, tossing with 2 forks to distribute butter throughout. Set aside.

Next, prepare the cream filling. In a medium bowl, mix together sugar and cornstarch. Stir in ⅓ cup of milk, stirring until well-combined.

In a saucepan, combine the remaining milk and heavy cream. Bring to a gentle boil over medium heat.

Reduce heat to low and slowly pour in cornstarch mixture, stirring constantly until it begins to thicken. Simmer for 1-2 minutes. Remove from heat and cool. Cover and refrigerate.

Next, prepare the simple syrup. Heat sugar and water in a saucepan over medium-low heat until sugar is dissolved, stirring from time to time. Add lemon juice and stir. Allow to cool slightly before assembling.

Distribute half of the dough in a 9” x13” inch baking pan. Gently press down dough.

Spread the cream filling evenly over the bottom layer of buttered kadaif dough, then top with remaining dough.

Bake uncovered for 45 minutes or until golden brown.

Cut into serving pieces.

While still hot, drizzle simple syrup over each piece. Allow guests to add more syrup, if desired. Top with pistachios as an optional garnish!

My traditon: A staple dessert in Turkish and Armenian cuisine, this favorite dessert is served at every gathering in our family. It’s good enough to eat every day, though!

Submitted by Lara KoraianTeam Lead, Engineering

Ingredients

Armenia

Pistachios are loaded with protein, fiber, minerals, and vitamins. You’ll also get a good dose of

calcium!


Molasses CookiesServings: 24Total time: 25 minutes


¾ cup of grass-fed butter, room temperature

½ cup raw sugar

1 egg

¼ cup molasses

1 cup garbanzo/fava bean flour mix

½ cup coconut flour

½ cup almond butter

1 tsp honey

1 tsp baking soda

½ tsp salt

½ tsp ginger

½ tsp cinnamon

Directions Preheat oven to 350°F.

Cut butter into cubes and microwave for 15-20 seconds to soften. Next, cream together butter and raw sugar. Add the egg and molasses. Once mixed, add almond butter and honey.

In a separate bowl, mix together garbanzo/fava bean flour, coconut flour, baking soda, salt, ginger, and cinnamon. Then add to molasses and mix well.

Drop on greased cookie sheet by the spoonful and bake for 8 - 10 minutes or until edges are brown.

Sprinkle with sugar before serving (optional.)

My traditon: Growing up, I frequently visited New Brunswick, Canada to see my Memere. I especially loved her baking, and molasses was a staple in her cupboard. The sweet and spicy smell of molasses cookies always makes me think of being in her kitchen around the holidays.

Submitted by Samantha LeBlancMarketing Associate

Ingredients

Canada

Molasses has a number of benefits including electrolyte balance,

relief from headaches, anemia, acne, and bone

health improvement.


Documents

Virgin Pulse Global Cookbook 2015