Back to Top
      


Food for Thought

divider

"Food for Thought . . . where food breaks down barriers and brings us all to the table!"

Food for Thought was created to facilitate dialogue with our neighbors and to embrace and highlight the diversity of our OWA members. Gathering together at the table promotes fellowship and provides a place of love and peace. If you have a recipe to feature in Food for Thought, send your submission to .

Claxton Family Watermelon Summer Salad with Tiara Claxton

Ingredients

divider
  • Watermelon
  • Honey Goat Cheese, crumbled
  • Fresh Basil
  • Salt & Pepper

Download the Recipe Card

Directions

divider

Prepare watermelon as seen in the video, cutting it into bite-size chunks. Add honey goat cheese crumbles, fresh basil, and salt / pepper to taste.

Serve & enjoy!



Macaroni and Cheese with Janna Neal

Ingredients
(Yield: 6 to 8 servings)

divider
  • 1 ½ boxes of elbows (22 oz)
  • 1 cup of salted butter
  • 20 ounces of extra sharp cheddar cheese (2 ½ packs)
  • 2 Eggs
  • 1 tbsp Salt
  • 1 tsp Pepper
  • Paprika to sprinkle on top

Download the Recipe Card

Directions

divider
  1. Preheat oven to 350°F.
  2. Macaroni baking — Prep large pot of water to boil (add salt).
  3. Add 1 ½ boxes of elbows.
  4. Drain noodles (let the noodles sit to cool down).
  5. Add butter (softened).
  6. Add tablespoon of salt (teaspoon of pepper).
  7. Add 2 eggs (mix very well). Let it sit for 10 minutes.
  8. Baking tray (9x12) — layer the bottom with cheese.
  9. Add small layer of macaroni.
  10. Top off this layer of macaroni with another layer of shredded cheese.
  11. Mix the macaroni and cheese together.
  12. Add final layer of cheese on top of the macaroni.
  13. Bake in the oven for 50 minutes (25 covered / 25 uncovered).


Food for Thought — May 6 LIVE with Celebrity Chefs

Food for Thought went LIVE on May 6 with four optical "Celebrity Chefs" in celebration of Mother's Day and the women we love everywhere. It was a party not to be missed — great food, great stories, great networking, and lots of giveaways!

Our famous chefs scoured their memories for favorite family recipes and shared their private collection with us.

Check out the recipes from:


Italy's flag

Alessandro Baronti, DeRigo Rem
Savory Cioppino

USA's flag

Dr. Millicent Knight, Essilor
Ollie's (mom's) Food for the Soul

Mexico's flag

Kathy Cruz, Ocular Innovations
Tres Leches Cake

Russia's flag

Mimi Friedfeld, Founding Partner of ClearVision Optical
Brisket to Nurture the Soul



Download the Recipes

Koulourakia or Greek Easter Cookies with Robyn Crimmins

Ingredients
(Yield: Depends on shape and size)

divider
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 1 tsp whiskey
  • 1 large egg + 1 tbs water
  • Sesame seeds (optional)

Download the Recipe Card

Directions

divider
  1. Measure the flour by lightly spooning into cup and leveling off.
  2. In a large bowl mix together flour, baking powder and baking soda; set aside.
  3. In a separate bowl, cream butter and sugar until light and fluffy, about 3 minutes.
  4. Add 1 egg plus 2 egg yolks one at a time beating until well combined.
  5. Stir in vanilla and whiskey.
  6. Add flour gradually and stir just until a soft but not sticky dough forms. Cover and let rest for 30 minutes.
  7. Preheat oven to 375°F. Line cookie sheets with parchment paper; set aside.
  8. In a small bowl beat remaining egg with 1 tbsp of water; set aside.
  9. Taking 2 tsp of dough, roll into 1/3-inch thick rope about 6 inches long, form into a tight U shape and then into a twist.
  10. Place on baking sheet 2 inches apart and brush with egg wash. Sprinkle with sesame seeds if desired.
  11. Bake for about 15 minutes, or until golden brown.


Charcuterie Board with Jameson Manhattan Cocktail with Debbie Myres

Ingredients

divider

Charcuterie Board

  • Salami slices
  • Corned beef slices
  • 2 Green bell peppers
  • Thinly sliced carrots
  • Sweet/hot red peppers
  • Spicy brown mustard
  • Seasoned pretzel braids
  • Seasoned almonds
  • Marinated green and Kalamata olives
  • Sliced cucumbers
  • Small celery sticks
  • Green or red grapes
  • Dried mango, apricot, & banana slices
  • Yellow and white cheese cubes
  • Hummus & Cheese Spread, your choice
  • Large slice of Havarti cheese
  • Rye (or wheat) bread crisps
  • Mints and small container of toothpicks

Cocktail

  • 1 1/2 oz Jameson whiskey
  • 3/4 oz sweet vermouth
  • 2 dashes aromatic bitters
  • Garnish: Luxardo maraschino cherries

Download the Recipe Cards

Directions

divider

Charcuterie Board

  1. Divide each group of ingredients across board.
  2. Place spicy mustard / red peppers / olives in small glass dip cups w/ parsley garnish.
  3. Hollow out 2 green peppers to hold cheese spread and hummus dip.
  4. Use a shamrock cookie cutter on Havarti cheese block, place in center of the board.
  5. Have fun!

Cocktail

  1. Pour whiskey, sweet vermouth, and bitters into a mixing glass, which has been filled with ice.
  2. Stir and strain into a martini glass.
  3. Garnish with cherries.


Nut Butter Cookies + Nuts and Berries Cocktail with Sandra Mohr

Ingredients
(Yield: One Dozen Cookies + One Cocktail)

divider

Cookies

  • ½ cup butter
  • ¼ cup brown sugar
  • 1 egg, separated
  • 1 cup flour (all purpose or almond)
  • ½ cup nuts, finely chopped (walnuts or pecans work best)
  • Candied cherries

Cocktail

  • 1 oz Chambord raspberry liqueur
  • 1 oz Frangelico
  • 2 oz half and half
  • Ice

Download the Recipe Card

Directions

divider

Cookies

  1. Cream together butter, brown sugar, and egg yolk. Once mixed well, add in flour until blended, then make small balls of dough.
  2. Roll the dough balls in the egg white, then roll into chopped nuts & place on greased cookie sheet, making a small indentation in the middle of the cookie.
  3. Bake at 350 deg for 10-12 minutes, until lightly browned. Remove from oven and place a piece of candied cherry in the middle. (can also use chocolate pieces)

Cocktail

  1. Combine all liquids, pour over ice, and enjoy!


Homemade Applesauce with Rachel Hettler

Ingredients
(Yield: 64 ounces)

divider
  • 12 medium apples (any variety)
  • 1 tbsp white granulated sugar
  • 2 tsp cinnamon
  • 1 tsp vanilla extract

Download the Recipe Card

Directions

divider
  1. Wash and quarter apples; cut out cores
  2. Bring a pot of water to boil
  3. Once boiling, add apples and boil for 8 minutes or until soft (you want the apples to be transparent)
  4. Once soft, remove apples with slotted spoon and place in an ice bath
  5. Once cooled, peel the skin (not necessary if you want chunkier applesauce), and place in pot
  6. Blend apples. I use an immersion blender, but you could also use a blender or potato masher
  7. Add in sugar, cinnamon, and vanilla to taste — my apples were sweet and didn't need much added
  8. Refrigerate and enjoy!


Jamaican Oxtails with Alysia Gradney

Ingredients

divider
  • 2 lbs oxtail
  • 2 tbsp olive oil
  • 1 tbsp black pepper
  • 1 tbsp salt
  • 2 tbsp powered onion
  • 2 tbsp powered garlic
  • 2 whole onion cut in half moon slices
  • 3 cloves garlic chopped
  • 1 whole scotch bonnet pepper (chopped and de-seeded)
  • 2 medium tomatoes (chopped)
  • 2 sprigs of Rosemary
  • 4 sprigs of thyme
  • 3 tsp paprika
  • 4 stalks of green onions
  • 10 whole allspice seeds
  • 1 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 beef bullion cube
  • ¼ cup lemon juice
  • 4 cups water

Directions

divider
  1. Trim excess fat of the oxtails with a knife.
  2. Combine lemon juice and 2 cups of water. Soak oxtails lemon juice and water for 45 minutes. Rinse oxtails with fresh water.
  3. Combine black pepper, paprika, powdered onion, powdered garlic, brown sugar, and salt in a bowl. Sprinkle over the oxtails evenly. Rub seasoning into oxtail on all sides. Place in a bowl and let sit overnight in the fridge.
  4. Place olive oil in heated pan. Brown oxtails on all sides.
  5. Place oxtails and 1 beef bullion cube in crockpot.
  6. Combine ketchup and Worcestershire sauce and pour over oxtails.
  7. Layer your chopped onion, green onions, chopped garlic, scotch bonnet pepper, thyme, tomatoes, and allspice seeds.
  8. Add 2 cups of water and let cook on low heat heat for 6-8 hours.


Pumpkin Cheesecake with Barbara Schroer

Pumpkin Cheesecake Ingredients

divider
  • 1 Cup Canned Pumpkin Puree
  • 8 oz. Cream Cheese
  • ½ Cup Sugar
  • 3 Eggs
  • ¼ Cup Sour Cream
  • 2 tbsp Kara/Corn Syrup
  • ½ tsp Cinnamon or Pumpkin Pie Spice
  • Prickly Pear Syrup to drizzle on top

Homemade Crust Ingredients

divider
  • 1/3 Cup Melted Butter
  • ½ Cup Sugar
  • 1 ¼ Cups Graham Cracker Crumbs

Download the Recipe Card

Directions for Pie Crust

divider
  1. Mix butter, sugar, and graham crumbs until well combined
  2. Place in 9" pie pan and press along sides and bottom

Directions for Cheesecake Filling & Baking

divider
  • Preheat over to 350
  • Create filling by placing all ingredients into a blender and blend until smooth
  • Pour into prepared crust up to ¼ from the top
  • Bake 45 minutes
  • Let cool for 4 hours in the fridge before serving (very important)
  • Top with whipped cream or Prickly Pear Syrup


Pansit Bihon with Dr. Beverly Bianes

Ingredients for Large Platter of Pansit

divider
  • 2.2 lbs. bihon noodles (Pamana brand)
  • 1 head of cabbage — cut in fourths and then cut in long strips
  • 3 large carrots (7 regular) — cut julienne
  • 1 celery bunch — cut in same size as the carrots
  • 2 chicken breasts
  • 1 package Chinese sausage
  • 1 large onion, diced
  • 7 cloves of garlic minced
  • 3/4 cup soy sauce
  • 32 oz chicken stock
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1/2 cup canola oil

Download the Recipe Card

Directions

divider
  • In a large skillet heat up the canola oil and sauté the onions, garlic and chicken. Salt and pepper to the chicken to add flavor and add a little of the chicken stock to prevent the chicken from drying.
  • Add the julienne cut carrots and celery, add the cabbage last and add more chicken stock. Remember to salt and pepper as you are adding the ingredients.
  • Rinse the bihon noodles in cold water then add the bihon noodles, the rest of the chicken stock, and soy sauce.
  • Continue to stir fry until the noodles are incorporated into the rest of the ingredients.
  • Add the Chinese sausage at the end since the sausage is already cooked.
  • Kain Na Tayo — Let's Eat!