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Engaged Living

For Alzheimer's and Dementia

Santa Rosa (707) 578.8360

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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

Watermelon Feta Salad with Balsamic Reduction

Watermelon Feta Salad

  • 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!

Roasted Tomato Sauce

Tomatoes

  • 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!

Corn Chowder

Corn on the Cob
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!

Dream Bars

Recipes for Dementia Patients
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.

They treated my mother like family

For anyone considering Primrose for your loved one, I would like to share my experience. My mother lived at Primrose for about 2 years before she passed.
Primrose was a godsend for her and us, her family. After about a month of adjusting, Primrose became home. Primrose allows so much freedom and independence for people like my mother who have progressive memory issues as well as behavioral issues, but still have so much life in them and ability to do many things. I saw that many people at Primrose needed more extensive care and were not as aware as my mother was. The beauty of Primrose is that each person is treated as an individual and receives personalized care and attention. There is structure and flexibility, beautiful grounds and kind, well-trained staff. They treated my mother like family and she could feel that.