Comments on NEOP recipes can be sent to our Executive Director: Robert Sondak.
sondaksondaksondak@gmail.com
Main Dish: Recipe 1
VEGETARIAN & NON VEGETARIANS HOLIDAY MAIN ENTREE
ROAST TURKEY
Herbs: rosemary, parsley, pepper and garlic
Garlic is a source of sulfur compounds that may suggest to
lower the risk of cancer in the upper GI track.
SUGAR FREE-BAKE HAM
Herbs: cinnamon and nutmegBAKE PENNE PASTA with VEGETABLES
Herbs: black pepper
with olive oil
Black Pepper aids circulation and the cardio system.
Main Dish: Recipe 2
HOLIDAY VEGETABLES
GREEN BEANS
Herbs: black pepper
GARLIC MASHED POTATOES
Herbs: garlic, black pepper with lemon juice
Lemmon Juice contains Vitamin C, Potassium and the carotenoid Lutein.
BAKE BUTTERNUT SQUASH
Herbs: sage, black pepper with oj and orange slices
Main Dish: Recipe 3
HOLIDAY PASTA with CHEESE
Herbs: garlic, black pepper
Garlic is a source of sulfur compounds that may suggest
to lower the risk of cancer in the upper GI track.
Herbal information adapted from Linus Pauling Institue, Micro Nutrient Center, Oregano State University along with Nutrition and Health.com.
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English Second Language RECIPE: Jambalaya Española con Verduras translation completed by Maria G. Suarez Asturias, Spain.
Recipe design created by Robert Sondak. NEOP founding director.
Please note this ESl recipe has not been proofed and may need set-up design work. As needed.
Our new Spanish recipe has been posted on-line. It will be the Spanish translation of Spanish Vegetable Jambalaya. The English SVJ recipe contains for the first time English and metric measurements.
Comments on recipes along with suggestions can be send to our Executive Director,
Nutritionist and Chef: Robert Sondak.
NEOP recipes utilize mono-unsaturated oils like olive oil that help to reduce cholesterol. We also
use cooking herbs in teaspoon or tablespoon size or a pinch which the late French Chef Julia Child
used. Herbs help to reduce slat intake and help to balance high blood pressure and diabetes.
We would also like to refer people to a new source of information on food sources for phytochemicals, vitamins and minerals The Linus Pauling, Micro Nutrient Center, Oregano State University.
Linus Pauling was a recognized chemist that won Noble Prizes for Chemistry 1954 and Peace in 1982.
Additionally, NEOP reflect the revised USDA food tool, My Plate.gov. My Plate was implemented
under the previous Obama administration. This tool list the recommended intake of each food group
in percentages.
Robert Sondak can be reached at: sondaksondaksondak@gmail.com or sondaksondak@yahoo.com
TO READ A MARKETING UPDATE on NEOP in 2016 please go to Project Summary Report at neopneopt.blogspot,.com.
Please note that our Spanish recipes for 2016 can be accessed at http://neopneopt.blogspot.com
This site also contains a best of: English recipe flyers for 2016.
Chef Robert worked at Tufts New England Medical Center, Massachusetts General Hospital
and the old Boston Food Bank near Jackson Square neighborhood of Boston.
Comments on the new template we welcome and can be sent to the two email addresses listed above.
Happy Holiday Season: Chef Robert Sondak.
NEOP NEWS 12/16
NEOP under the direction of Chef Robert Sondak have created a partnership with the Friday Cafe located at the First Church of Cambridge. NEOP prepared 4 pounds of Mexican Black Beans in early March4 for Rev Kate, staff and Homeless members of the greater Cambridge Community.
A text of the recipe will be posted shortly.
Below is a list of Friday Cafe dishes prepared by Chef Robert from the Friday Cafe in 2017 .
Dish 1 Green Beans with Oregano
Dish 2 Quinoa Pilaf with Whole Bell Peppers
Dish 3 Mexican Black Beans Chili
Chef Robert will closing out the season at the Friday Cafe with Pasta Primaveria with corn pasta
and green peas, carrots and diced onions and tomatoes. He will closed out the season with Herb Green Beans Curry.
NEOP under the leadership of Chef Robert Sondak have created a new partnership with Feed the Hungry and St Bartholomew's Episcopal Church and Rev. Leslie K. Sterling. We will be preparing
Mexican Black bean Chili with Cheddar Cheese later in April.
NEOP is also working on developing a new culinary partnership with a Downtown Boston member
of the Episcopal Church. More information will be published later in the year.
Fresh Green Beans & Oregano
Ingredients
3 pounds Green Beans, fresh
3 cups Water
1/2 teaspoon Salt and Black Pepper each
3 tablespoons Olive Oil
White Onion, diced
Lemon Juice as needed
Fresh Lemon, sliced, garnish
Quinoa Pilaf with fresh Bell Peppers
Ingredients: Quinoa
1/2 cup quinoa dry
1 cup water
pinch of salt and black pepper each
Pilaf
1 cup carrots-
2 scallions diced-
1/4 cup celery diced
1 green bell pepper diced
1 red bell pepper diced-
1 yellow bell pepper diced
2 garlic cloves diced,
2 tbsp olive oil
1/2 cup water
1/4 tsp oregano
Please note for the January 13 cooking demo we added 1 red and 1 yellow fresh bell pepper
to the actual recipe for this event. The event at the Friday Cafe went well we created 4 pounds of quinoa with multi colored whole bell peppers. 50 servings were created, with left overs.
OTHER NEWS
Chef Robert Sondak will be created a second culinary partnership with St. Bartholomew's, Episcopal Church, Central Square Cambridge and Feed the Hungry the Wednesday evening, MIT student run meals program under Rev Leslie K. Sterling leadership.
We will preparing Mexican Black Bean Chili for St Barts in late April.. We will
post photos of the finished dish.
We will also be creating a culinary partnership with a Downtown Boston Church. More information will be available and posted on line in the next two months.
Chef Robert is in discussion with a local Cambridge
organization about sponsoring our health & wellness workshops, More information will be
posted in the next 6 weeks, Access this web site for more information.
Chef Robert looks forward to everyone comments.
Thank you very much.
