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.


  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


  • 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


  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.

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