Our Recipes

Our chefs are pleased to develop healthy, nutritious meals that appeal to the palates of our residents and their guests. Here are a few of our favorite recipes!

Food is our common ground, a universal experience.
– James Beard

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Watermelon Feta Salad with Balsamic Reduction

• 4 cups cubed watermelon
• 4 oz feta cheese, crumbled
• 1/4 cup basil, thinly sliced
• Sea salt and black pepper to taste
• 1/2 lime

Balsamic Reduction:

• 1/2 cup balsamic vinegar
• 1/2 T sugar
• 1/2 t each sea salt and ground black pepper

In a pot over medium heat, cook all of the ingredients and stir. Watch carefully – the glaze should begin to thicken after 5 minutes and you want it thick enough to stick to the back of the spoon, but not thicken into a glob. Once glaze has thickened, remove from heat.

Preparation:

1. Mix the watermelon, feta and basil in a bowl.
2. Season with the sea salt, pepper, and lime juice.
3. Gently stir together to combine.
4. Drizzle with balsamic reduction.

Serve and enjoy!

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Roasted Tomato Sauce

• 1 pound fresh tomatoes
• 2 shallots, diced
• 3 T extra-virgin olive oil, divided
• 2 T Balsamic vinegar
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 T fresh basil
• 12 ounces cheese ravioli or dried pasta

Preparation:

1. Preheat oven to 425°.
2. Halve half of tomatoes. Arrange cut tomatoes, whole tomatoes and shallots on a jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss. Bake at 425° for 35 minutes.
3. Add 2 tablespoons oil, vinegar, salt and pepper to pan. Bake 10 minutes.
4. Cook ravioli or pasta according to package directions, omitting salt and fat. Drain ravioli, reserving 1/4 cup cooking liquid. Add ravioli to tomatoes; toss. Add cooking liquid if needed. Garnish with chopped basil.

Serve and enjoy!

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Corn Chowder

Saute lightly (do not brown):

• 1/8 lb butter
• 1/4 lb of each onion and celery (diced)
• 1/2 cup leek
• diced 1/2 lb potatoes (large dice)

Add and cook 5 minutes:
1/4 cup flour

Add and bring to a boil:
Simmer 30 minutes:

• 1/4 cup white wine
• 1 qt chicken broth
• 1/2 lb cut corn
• 1 poblano chile, roasted, peeled and diced
• 1/2 red bell pepper, diced
• 1/4 tsp each, cumin, coriander, and Tabasco

Remove from heat and finish with:

• 1/2 cup cream or half and half
• 1/4 lb cheddar cheese

Serve and enjoy!

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Dream Bars

Preheat oven to 350 degrees. Blend in the mixer until smooth and then press into a sprayed 1/2 sized sheet pan:

• 1 lb butter, softened
• 2 cups brown sugar
• 4 cups all purpose flour

Bake in crust in the oven for 10 minutes. Combine the following ingredients in the mixer and blend well:

• 8 eggs
• 4 cups brown sugar
• 1/2 cup flour
• 1 tbs + 1 tsp baking powder
• 2 tsp salt
• 4 cups coconut, shredded
• 4 cups almonds, slivered

Pour filling over crust and bake 35 minutes or until set and lightly browned.

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