Here's a Recipe You Can Cook in the Office Kitchen:

Holy Guacamole!

It’s rich. It’s luscious. It’s addictive. And it’s definitely not your momma’s guacamole. Whip this tasty dip up to add the biggest splash to your office fiesta—it’s guaranteed to make everyone feel festive!

  1. Halve and scoop out the avocados in a large mixing bowl.

  2. Add the red onions, tomatoes, garlic, jalapeños, olive oil, red wine vinegar, lime juice, sea salt and cilantro (optional) to the bowl. Smash the avocados and combine the ingredients with a spoon until you’ve reached your desired consistency.

  3. Equip yourself with sturdy tortilla chips to navigate the guacamole from the bowl to your mouth for maximum dip enjoyment. Enjoy!


For a chance to win a copy of the Cube Food book share your food pics using #cubefood tag @modomodoagency on Instagram.

Ingredients

  • 3 avocados (2 ripened, 1 slightly firm)
  • 1 red onion, diced
  • 2 tomatoes, diced
  • 1 garlic clove, minced
  • 1 tsp. jalapeños, chopped
  • 1 Tbsp. olive oil
  • 1 1/2 tsp. red wine vinegar
  • 1 tsp. lime juice
  • 1/2 tsp. sea salt
  • 1/4 cup cilantro, chopped (optional)
  • Tortilla chips

Equipment

  • Knife
  • Mixing bowl
  • Spoon, or effective smashing device

Here's a Recipe You Can Cook in the Office Kitchen:

Naan-Słop

Pizza is an all-time favorite and easy dinner option. But this pizza is unlike any other pizza. It uses naan for the crust, putting a unique spin on an Italian classic. Top it how you please, but don’t forget the cheese! This yummy dish will have you going naan-stop all night. Can’t stop, won’t stop, naan-stop.

  1. Preheat the toaster oven to 450°F. Place the naan onto a pizza tray and bake for 5 minutes.

  2. Spread 1/4 cup of pizza sauce onto the toasted naan, leaving a 1/4 inch border for the crust. Add 1/4 cup of Mozzarella cheese, followed by your favorite pizza toppings.

  3. Bake the assembled pizzas for 10-12 minutes, rotating the tray once for even cooking. (Depending on the size of your toaster oven, you may need to bake in batches.)

  4. Serve immediately with a generous topping of fresh basil. Enjoy!


For a chance to win a copy of the Cube Food book share your food pics using #cubefood tag @modomodoagency on Instagram.

Ingredients

  • 4 naans, store-bought
  • 1 cup pizza sauce, store-bought
  • 2 cups Mozzarella cheese, shredded
  • Suggested Toppings:
  • Fresh basil
  • Pepperonis
  • Mushrooms
  • Olives
  • Onions
  • Bell peppers

Equipment

  • 12-inch pizza tray
  • Cutting board
  • Knife
  • Spoon
  • Toaster oven

Here's a Recipe You Can Cook in the Office Kitchen:

One Smarł Apple

Let’s face it. Half of the challenge of baking a dessert is making sure it looks pretty. Have no fear; this apple tart is here. You can ditch the stress of a picturesque final product, because with this dessert, imperfection is the goal. Whatever it looks like, serve with a generous scoop of vanilla ice cream, call it “rustic” and you’re all set!

  1. Preheat the toaster oven to 400°F. In a large mixing bowl, microwave the butter for 20 seconds. Add in the apple slices, corn starch, sea salt, cinnamon, slivered almonds and half the sugar.

  2. Place the pie crust onto a pizza sheet lined with parchment paper, and fill the center with the apple mixture. Level out the apple mixture so that it’s about 10 inches in diameter.

  3. In a small mixing bowl, whisk the egg with a fork for the egg wash. Fold in the edge of the pie crust to create seams. Use a paper towel to brush the outside of the crostata with the egg wash.

  4. Sprinkle the crust with the remaining sugar and bake for 20-25 minutes. Allow it to cool for 10 minutes before drizzling with caramel sauce. Serve with a scoop of your favorite vanilla ice cream, and enjoy!


For a chance to win a copy of the Cube Food book share your food pics using #cubefood tag @modomodoagency on Instagram.

Ingredients

  • 1 Tbsp. unsalted butter
  • 2 large Granny Smith apples, peeled and thinly sliced
  • 2 Tbsp. sugar
  • 1 tsp. corn starch
  • 1/2 tsp. sea salt
  • 1/2 tsp. cinnamon
  • 1/4 cup slivered almonds
  • 1 frozen pie crust, thawed
  • 1 large egg, beaten
  • 1/4 cup caramel sauce, store-bought

Equipment

  • 12-inch pizza tray
  • Cutting board
  • Knife
  • Microwave
  • Mixing bowls
  • Paper towel(s)
  • Parchment paper
  • Toaster oven

Here's a Recipe You Can Cook in the Office Kitchen:

Pass the Cass(erole)

This is the breakfast casserole to top all breakfast casseroles. You get eggs, you get sausage, you get hash browns, you get cheese. It’s everything you could ever want packed into a stress-free dish of maximum deliciousness. Bon appétit!

  1. Place the breakfast sausage patties on a plate and microwave for 3 minutes. Remove the plate and break the sausage into small chunks using a fork. Put the plate back into the microwave, and cook for another minute (1) or until the sausage is cooked through.

  2. Combine the flour, half-and-half, eggs, sea salt, black pepper, nutmeg, chives, parsley and basil in a large mixing bowl. Mix well and set aside.

  3. Preheat the toaster oven to 350°F and line the baking pan with parchment paper. Place the hash browns and 1 cup of the Cheddar cheese on the bottom of the pan. Next, add a thin layer of sliced onions and the cooked sausage. Pour on the egg mixture, and top with the pimento peppers, tomatoes and remaining Cheddar cheese.

  4. Bake the casserole in the toaster oven for 30-40 minutes, rotating the pan midway for even cooking. The casserole is cooked when you can insert a knife and it comes out clean. Let it cool for 5 minutes before serving. Enjoy!


For a chance to win a copy of the Cube Food book share your food pics using #cubefood tag @modomodoagency on Instagram.

Ingredients

  • 4 breakfast sausage patties
  • 1/4 cup all-purpose flour
  • 1 cup half-and-half
  • 5 large eggs
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. nutmeg
  • 1 Tbsp. fresh chives, chopped
  • 1 Tbsp. fresh parsley, chopped
  • 1 Tbsp. fresh basil, chopped
  • 1 1/2 cups frozen hash browns, diced
  • 1 1/2 cups Cheddar cheese, grated
  • 1/2 cup onions, sliced
  • 8 Tbsp. pimento peppers, chopped
  • 5-6 cherry tomatoes, halved

Equipment

  • 8x8 inch baking pan
  • Cutting board
  • Fork
  • Knife
  • Microwave
  • Mixing bowl
  • Paper towel(s)
  • Parchment paper
  • Plate
  • Toaster oven

Here's a Recipe You Can Cook in the Office Kitchen:

Too Le-Grił ło Quił

Grits. A staple in good ol’ Georgia—where Modo Modo’s roots are set. They’re one of the ultimate comfort foods. And with the added cheese and some roasted mushrooms, you truly can’t beat this creamy delectable take on a classic southern dish!

  1. Preheat the toaster oven to 400°F. In a baking pan, combine the cubed bread, butter, black pepper, garlic powder and onion powder. Toss to combine, and bake for 5 minutes, stirring occasionally. Once golden brown, transfer to a plate and sprinkle with sea salt.

  2. Bump the temp up to 450°F. In the same baking pan, add the onions, half of the sea salt, black pepper and olive oil. Mix well, and bake for 5 minutes or until the onions are soft. Add the sliced mushrooms and remaining olive oil, sea salt, black pepper and fresh garlic. Toss, then bake for another 15 minutes, stirring occasionally.

  3. In a mixing bowl, combine the grits with water, sea salt and black pepper. Stir with a fork to avoid lumps, and microwave for 5 minutes. Stir again, and then microwave for another 5 minutes. At this point, most of the water should be absorbed. Stir in the butter and half-and-half. Mix well and microwave for another 2 minutes. Then add in the Cheddar cheese.

  4. Stir in the butter, lemon juice and fresh parsley to the cooked mushrooms. Spoon a serving of grits into a bowl and top it with the roasted mushrooms, croutons and Parmesan cheese. Enjoy!


For a chance to win a copy of the Cube Food book share your food pics using #cubefood tag @modomodoagency on Instagram.

Ingredients

  • 1/2 cup bread, cubed to about the size of peas
  • 1 Tbsp. unsalted butter, melted
  • 1/8 tsp. sea salt
  • 1/8 tsp. black pepper (optional)
  • 1/8 tsp. garlic powder (optional)
  • 1/8 tsp. onion powder (optional)
  • Roasted Mushrooms:
  • 1/2 cup onions, finely chopped
  • 12 oz. mushrooms, sliced
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 2 Tbsp. olive oil
  • 2 cloves of fresh garlic, finely minced
  • 1 tsp. fresh thyme, chopped
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. lemon juice
  • 1/4 cup fresh parsley, chopped
  • Grits:
  • 1/2 cup grits
  • 2 cups water
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 Tbsp. unsalted butter
  • 1/2 cup half-and-half
  • 1/2 cup Cheddar cheese, grated
  • 1/4 cup Parmesan cheese, grated

Equipment

  • 10x7 inch baking pan
  • Cutting board
  • Fork
  • Knife
  • Mixing bowl
  • Plate
  • Spoon
  • Toaster oven

Here's a Recipe You Can Cook in the Office Kitchen:

Piece of Cake

Have an employee birthday coming up? What about an anniversary? Tired of throwing away uneaten cake? We have a solution! Make single serving cakes, in a mug, right in your office microwave. Everyone can create their own masterpiece, and you’ll never have to throw away doughy deliciousness again.

  1. In a small mixing bowl, microwave the butter for 20 seconds or until completely melted. Mix in the half-and-half, vanilla extract, egg yolk, sea salt, baking soda and flour with a fork. Stir until incorporated, and then fold in half of the sprinkles.

  2. Transfer the cake batter to a small coffee mug and microwave for 75 seconds. To ensure the cake is fully cooked, insert a knife or toothpick in the middle. If it comes out clean, it’s ready. Once cooked through, let it cool for 20 minutes.

  3. Using a spoon, mix together the cream cheese, powdered sugar, the remaining vanilla extract and water.

  4. Once the cake has completely cooled, ice it using a spoon, and top with the remaining sprinkles. Light some candles, and you’re ready for the party. Enjoy!


For a chance to win a copy of the Cube Food book share your food pics using #cubefood tag @modomodoagency on Instagram.

Ingredients

  • 2 Tbsp. unsalted butter, melted
  • 1 Tbsp. sugar
  • 1 Tbsp. half-and-half
  • 1/2 tsp. vanilla extract
  • 1 large egg yolk
  • 1/4 tsp. sea salt
  • 1/4 tsp. baking soda
  • 2 Tbsp. all-purpose flour
  • 1 tsp. sprinkles
  • Frosting:
  • 2 Tbsp. cream cheese
  • 4 Tbsp. powdered sugar
  • 1 Tbsp. water
  • 1/2 tsp. vanilla extract

Equipment

  • Coffee mug
  • Fork
  • Microwave
  • Mixing bowls
  • Spoon

Here's a Recipe You Can Cook in the Office Kitchen:

Overeał-o łhe Friłos

This Fritos® twist on a taco salad will liven up everyone’s day! Satisfy your hunger and savory cravings, and stay full all afternoon. Well, at least until it’s time for your afternoon snack.

  1. In a small mixing bowl, mix together the sliced radishes, lime zest, lime juice, sugar and sea salt. Let the radish quickle marinate in the refrigerator for 10 minutes.

  2. Pour the chili into a bowl and heat in the microwave for 5 minutes. Prepare the vegetables and lightly crush the Fritos—but be sure not to make crumbs.

  3. Place the lettuce and tomatoes in a bowl, followed by the crushed Fritos. Top with a generous serving of chili and then some avocado, sour cream, cheese, green onions and the chilled radish quickle. Serve, and enjoy!


For a chance to win a copy of the Cube Food book share your food pics using #cubefood tag @modomodoagency on Instagram.

Ingredients

  • 8 cups lettuce, chopped
  • 1 cup fresh corn
  • 1/2 cup cherry tomatoes, halved
  • 1 avocado, diced
  • 4 cups Fritos® chips
  • 1 can chili, store-bought
  • 1 cup sour cream
  • 2 stalks green onions, chopped
  • 1 cup Cheddar cheese, grated
  • Radish Quickle (Quick Pickle):
  • 1 1/2 cups red radish, sliced 1/4 inch thick
  • 1 tsp. lime zest
  • 2 Tbsp. lime juice
  • 1 Tbsp. sugar
  • 1/2 tsp. sea salt

Equipment

  • Cutting board
  • Knife
  • Microwave
  • Mixing bowl(s)
  • Spoon(s)

Here's a Recipe You Can Cook in the Office Kitchen:

Peach Before You Preach

Being based in Atlanta, Ga., if there is a food we know better than anything else, it’s peaches. And if you have ever visited this big little city, you know we love our Peachtree Streets, roads, lanes, avenues, circles, drives, plazas, ways, parkways—and all the rest! So, this recipe is dedicated to our beloved peaches and all the roads named after them. Get ready for a street—we mean sweet—treat!

  1. In a small bowl, combine the flour, oats, almonds coconut flakes, brown sugar, cinnamon and sea salt. Mix slightly, and then toss in the cold butter. Using your hands, press the cold butter against the dry ingredients until it breaks down and is evenly distributed. Place into the refrigerator to chill.

  2. Slice the peaches and place them into a baking pan lined with parchment paper. Top each slice with the topping mixture. Bake for 30 minutes at 350°F, rotating the pan once for even cooking.

  3. Once the toppings turn golden brown, remove from the toaster oven. Serve immediately with your favorite vanilla ice cream. Enjoy!


For a chance to win a copy of the Cube Food book share your food pics using #cubefood tag @modomodoagency on Instagram.

Ingredients

  • 5 medium peaches, sliced
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup slivered almonds
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. sea salt
  • 4 Tbsp. cold unsalted butter, cubed
  • Vanilla ice cream (optional)

Equipment

  • 11x7 inch baking pan
  • Cutting board
  • Knife
  • Parchment paper
  • Mixing bowl
  • Toaster oven

Here's a Recipe You Can Cook in the Office Kitchen:

Don'ł Chicken Ouł

We developed this recipe with you coffee lovers in mind. Everyone has those days when the morning cup of joe just doesn’t cut it. On those extra-sleepy afternoons, give this aromatic and uniquely tasty dish a try. The combo of chicken and coffee may seem crazy, but come on—spread those wings a little.

  1. Preheat the toaster oven to 375°F. In a large mixing bowl, combine the chicken, all the seasonings, olive oil and balsamic vinegar. Using your hands or a spoon, mix to fully coat the wings.

  2. Place the wings into a baking pan and bake for 50 minutes, flipping occasionally. For the last 10 minutes, increase the temperature to 450°F to crisp the chicken.

  3. Once cooked through, serve immediately with ranch dressing and/or your favorite wing sauce. Enjoy!


For a chance to win a copy of the Cube Food book share your food pics using #cubefood tag @modomodoagency on Instagram.

Ingredients

  • 2 lbs. chicken wings
  • 2 Tbsp. ground coffee
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1/2 tsp. cayenne pepper
  • 2 tsp. brown sugar
  • 2 tsp. sea salt
  • 1 tsp. black pepper
  • 2 Tbsp. olive oil
  • 1 Tbsp. balsamic vinegar
  • Ranch dressing

Equipment

  • 12x8 inch baking pan
  • Mixing bowl
  • Spoon
  • Toaster oven

Here's a Recipe You Can Cook in the Office Kitchen:

Burriło! Taquiło?

Trapped in a cubical world where the closest thing to a Mexican beach sunset is your screensaver? Well, have a go at these delicious savory treats and it’ll seem like you are sitting on the white sands of Cabo or Tijuana (or some other beachy Mexican city). Pair with one of our yummy sauces for a little added zest.

  1. Preheat the toaster oven to 400°F. In a large mixing bowl, combine all of the filling ingredients. Mix well and set aside.

  2. To roll your taquitos, add 2 Tbsp. of the filling to a tortilla. Roll tightly and place into a baking pan greased with oil, seam-side down. Dip a corner of a paper towel into some oil and brush the top of the rolls. This will help them get crispy.

  3. Bake for 30 minutes, flipping them halfway. Remove from the toaster oven and serve with some of our favorite dipping sauces found in the sauce section. Enjoy!


For a chance to win a copy of the Cube Food book share your food pics using #cubefood tag @modomodoagency on Instagram.

Ingredients

  • 20 small white flour tortillas
  • 1/2 cup canola oil
  • Filling:
  • 2 cups rotisserie chicken, shredded
  • 3 oz. cream cheese
  • 1 cup Monterey Jack cheese, grated
  • 1/2 cup tomatillo salsa
  • 1/2 cup onions, diced
  • 1/2 cup canned green chilis, chopped
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1/2 cup cilantro, chopped
  • 1 Tbsp. lime juice
  • 1/2 cup corn

Equipment

  • 11x7 inch baking pan
  • Cutting board
  • Knife
  • Mixing bowl
  • Paper towel(s)
  • Spoon
  • Toaster oven

Here's a Recipe You Can Cook in the Office Kitchen:

Warm and Garlicky Toasły

There are few things that smell better than toasted garlic bread. So why not aromatize your entire office in the fragrant, delicious smell? And then take a crunchy bite into the buttery, garlicky, tomato-y toast and watch as the crumbs. Go. Everywhere. Trust us, though. It’s worth the mess.

  1. In a medium-sized mixing bowl, whisk together the tomato marinade ingredients with a fork. Place the tomato slices into the bowl and set aside.

  2. Toast the garlic bread according to the directions on the package. Once toasted, remove from the toaster oven and lay slices of marinated tomato on top. Add Parmesan cheese and place back in for 1 minute, or until the cheese is melted.

  3. Remove from the toaster oven and slice. Sprinkle freshly chopped basil on top. Enjoy!


For a chance to win a copy of the Cube Food book share your food pics using #cubefood tag @modomodoagency on Instagram.

Ingredients

  • 1 pack frozen garlic bread, store-bought
  • 2 medium tomatoes, sliced
  • 1/4 cup fresh basil, chopped
  • 1/4 cup Parmesan cheese, grated
  • Tomato Marinade:
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 3 Tbsp. sugar
  • 1 Tbsp. lemon juice
  • 1 Tbsp. fresh parsley, chopped
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper

Equipment

  • 11x7 inch baking tray
  • Cutting board
  • Fork
  • Knife
  • Mixing bowl
  • Toaster oven

Here's a Recipe You Can Cook in the Office Kitchen:

Super Duper Fruiłer

This super-duper fruit dip is basically instant gratification for sweet cravings and hungry afternoons. It’s super easy to make, super delicious, and gives you a super serving of fruit for the day! So, ditch the boring fruit salad and feel like an empowered superhero with this super fruit dip.

  1. In a bowl, combine the Mascarpone, honey, lemon juice, sea salt, vanilla extract and half-and-half. Mix well and pour into a serving bowl.

  2. Clean and prepare your medley of fruit for dipping.

  3. Serve immediately, and enjoy!


For a chance to win a copy of the Cube Food book share your food pics using #cubefood tag @modomodoagency on Instagram.

Ingredients

  • 8 oz. Mascarpone cheese
  • 2 1/2 Tbsp. honey
  • 1 1/2 Tbsp. lemon juice
  • 1/2 tsp. sea salt
  • 1/2 tsp. vanilla extract
  • 2 Tbsp. half-and-half
  • 5 cups fresh fruit

Equipment

  • Bowl
  • Cutting board
  • Knife
  • Spoon

Here's a Recipe You Can Cook in the Office Kitchen:

Go Nułs!

Spiced nuts all day, every day! They’re great for avoiding cognitive decline, and they’re tasty to boot. So, when you’re feeling snacky and about to reach for those greasy chips, think again. Opt instead for this healthier (and, in our opinion, more flavorful) choice. Hello, brainpower!

  1. Place the butter into a large mixing bowl and microwave for 30 seconds.

  2. Mix in 2 Tbsp. of the rosemary, and all the brown sugar, sea salt, black pepper and cayenne pepper. Whisk in the egg whites before folding in the raw nuts. Mix well to ensure each nut is coated.

  3. Place the coated nuts into a baking pan lined with parchment paper. Bake at 350°F for 15 minutes, stirring occasionally for even cooking. In the last 5 minutes, stir in the remaining rosemary.

  4. Let cool for 15 minutes before serving. Enjoy!


For a chance to win a copy of the Cube Food book share your food pics using #cubefood tag @modomodoagency on Instagram.

Ingredients

  • 1 Tbsp. unsalted butter, melted
  • 2 1/2 Tbsp. fresh rosemary, chopped
  • 1 Tbsp. brown sugar
  • 1 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 tsp. cayenne pepper
  • 1 large egg white
  • 2 cups raw nuts

Equipment

  • 11x7 inch baking pan
  • Fork
  • Microwave
  • Mixing bowl
  • Parchment paper
  • Toaster oven

Here's a Recipe You Can Cook in the Office Kitchen:

Gołła Słrała?

Egg custard and bread and cheese—oh my! Oh, and veggies…there are veggies, too. Strata means layers, so can you guess what this dish consists of? Yep, layers of egg custard, bread, cheese and veggies. That’s really all there is to say. Enjoy the layers of eggy, cheesy, bready, veggie goodness!

  1. Preheat the toaster oven to the highest broil setting. Place the sliced mushrooms into the baking pan along with the sea salt and black pepper. Broil the mushrooms for 10 minutes, stirring halfway through. Once cooked, transfer to a plate and set aside.

  2. Microwave the frozen spinach for 5 minutes to thaw. Once thawed, place between paper towels and squeeze out the excess water.

  3. In a large bowl, whisk together all of the egg custard ingredients. Once mixed, put in the cubed bread and let it sit for 10 minutes.

  4. Preheat the toaster oven to 375°F. In the same baking pan as before, place half of the soaked bread on the bottom followed by the sliced onions and half of the Cheddar cheese. Add the spinach, mushrooms and Mozzarella cheese. Finally, top with the remaining bread and Cheddar cheese, and add a few halved cherry tomatoes. Bake 30 minutes, rotating halfway. Let the strata cool for 5 minutes before cutting and serving. Enjoy!


For a chance to win a copy of the Cube Food book share your food pics using #cubefood tag @modomodoagency on Instagram.

Ingredients

  • 2 cups mushrooms, sliced
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 10 oz. frozen spinach, thawed
  • 8 cups sour dough bread, cubed
  • 1/2 cup onions, sliced
  • 2 cups Cheddar cheese, grated
  • 1 cup Mozzarella cheese, grated
  • 6 cherry tomatoes, halved
  • Egg Custard:
  • 7 large eggs
  • 1 1/2 cups half-and-half
  • 1/2 tsp. garlic powder
  • 1 Tbsp. chives, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1/8 tsp. nutmeg

Equipment

  • 11x7 inch baking pan
  • Cutting board
  • Fork
  • Microwave
  • Mixing bowl
  • Paper towel(s)
  • Plate
  • Toaster oven

Here's a Recipe You Can Cook in the Office Kitchen:

Brocc O'Clock

This broccoli salad enhances your lunch with delicious flavors and all the necessary daily nutrients. Packed with chewy, crunchy goodness, work those jaw muscles and let this dish power you through the afternoon.

  1. In a large mixing bowl, combine the dressing ingredients with a spoon. Mix well.

  2. In the same mixing bowl, fold in the broccoli florets, red onions, cashews, craisins and Cheddar cheese until they are well incorporated.

  3. Chill in the refrigerator for 10 minutes. Then enjoy!


For a chance to win a copy of the Cube Food book share your food pics using #cubefood tag @modomodoagency on Instagram.

Ingredients

  • 1 head (about 6 cups) fresh broccoli, chopped into florets
  • 1/2 cup red onions, chopped
  • 2/3 cup roasted cashews
  • 1/2 cup craisins
  • 1/2 cup Cheddar cheese, grated
  • The Dressing:
  • 1/2 cup mayonnaise
  • 2 Tbsp. lemon juice
  • 1/4 cup sugar
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper

Equipment

  • Cutting board
  • Knife
  • Mixing bowl
  • Spoon
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