Saddleback Eats Cookbook
Jesse Bluma at Pointe Viven. All rights reserved.
If you’re hungry, looking for new meals, or an advanced cook looking to spark some ideas, then look through this cookbook.
Saddleback Eats cookbook is your way to design a whole meal by pairing recipes together, such as one of the healthy minded salads on pages 1-14 with a warm pork or beef entree from pages 58-63. Then complete the meal with a dessert from pages 92-94.
I am glad to have contributed to the cookbook.
My recipe for Endive Lettuce Cups with Homemade Parsley and Mint Hummus is located on pages 17-18 in the cookbook. This is the party recipe that gives you more time and great flavor. Homemade hummus is light, zingy, and full of tasty ingredients, such as parsley, mint, and lemon. An excellent appetizer and finger food to make for a beach cottage party, Christmas social, or simply for yourself to enjoy.
*Key Concept: A little planning goes a long way. Limit the negative stress and enjoy the process of cooking and baking by scheduling a dish you will make ahead of time and make considerations for your time and energy that day. Make food and eating an enjoyable experience for yourself and others.
Saddleback Eats cookbook is 94 pages of recipes, pantry basics, and cooking tips from teachers, school, and district staff. A collection of recipes, tips, and procedures as a result of the technicians and assistants in the Benefits Department lead by Kris Aiken. (Employees in the Benefits Department are responsible for administering employee retirement plans, health insurance, and workers’ compensation.)
Perhaps this cookbook will spark your interest to create a cookbook with recipes to share within your family, school district, company, church, or community. A cookbook is a great way to build bonds, document history, get to know others and share something about yourself, commemorate the year, and focus on something productive and positive.
Format of Saddleback Eats
Cover page
Table of Contents
Salads: Pages 1-14
Appetizers and Snacks: Pages 15-30
Soups and Chilis: Pages 31-52
Sides: Pages 53-57
Pork and Beef Entrees: Pages 58-63
Chicken and Turkey Entrees: Pages 64-75
Fish and Seafood Entrees: Pages 76-83
Pasta and Vegetarian Entrees: Pages 84-91
Desserts: Pages 92-94
Some Standout Recipes in the Cookbook
Cilantro-Lime Quinoa Salad by Lisa Fost, page 4
Mini Meatball Sliders by Rachel Berg, page 23
Red Chicken Pozole by Vicky Uscanga, page 72
Remember that Jesse Bluma’s Endive Lettuce Cups with Homemade Parsley and Mint Hummus is located on pages 17-18 in the cookbook. Please make the recipe and then return to this article to share your version.
Also, visit here to get a copy of Saddleback Eats.
Credits: SVUSD Employees, SVUSD Benefits Department, iStock
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