I love the season of Fall: the cooler weather, the changing colors of the trees and especially Fall Dishes – soups, stews and and any recipe that uses the produce of the season.
These roasted veggies are heavenly. And so simple to make. When I make these at home, I add sweet potatoes or red potatoes.
At the retreat, this is part of our Friday dinner – served with Lemon Rosemary Roast Chicken, Mashed Sweet Potatoes and of course our Homemade Rustic Rosemary Bread.
- 10 carrots cut into coins
- 1 container baby portabello mushrooms, quartered
- 2 Yellow Onions, chopped
- 1 large butternut squash, cubed
- 5 Cloves garlic, pressed
- 2 Tbsp olive oil
- 5 rosemary sprigs
- 1 tsp salt and pepper
- Preheat oven to 450.
- Wash and chop veggies.
- Place all veggies on roasting pan.
- Leave rosemary stalk intact and place in pan.
- Drizzle with olive oil, salt and pepper.
- Mix well.
- Roast at 450 for 30 (check for doneness) to 40 minutes.
- Stir halfway through,
- After roasting, remove rosemary stalks, but leave rosemary leaves.
- Sprinkle with a bit of balsamic vinegar to enhance the flavor.
These are a nice addition to your Thanksgiving meal. But also easy enough to make on a weeknight. They reheat well, so don’t be afraid to make too much! Enjoy!
I have to admit, I absolutely adore chicken salad. Especially in the warmer months, when eating anything hot just seems like too much. Eating hot food (in temperature or in energetically) actually increases your feeling of heat. Something to avoid when the thermostat gets up to 100!
This recipe is a healthy take on a more traditional chicken salad.
If you love chicken salad as much as I do, you may be excited to know that Chicken Salad Chick is a restaurant that serves all sorts of chicken salad. I plan to check it out soon!
- 2 cups chicken, chopped
- 1 cup jicama, chopped
- 2 cups grapes, cut in half
- 1 cup roasted pecans, chopped
- ½ cup Mayo
- 1 cup Greek Yogurt
- 1 cup dried cranberries
- 1 tsp pepper
- 1 tsp salt
- Combine all ingredients and mix thoroughly.
- Let refrigerate before serving.
Serve on a bed of greens or in a wrap for a delicious lunch!
This cool and healthy salad is the perfect way to keep your cool this summer. Enjoy it as a side dish, or add protein such as chicken or salmon, for an easy and delicious main dish.
In the heat of Summer, the best way to stay cool is to eat cooling foods, avoiding hot food (in flavor and temperature). Cooling foods such as melons, cucumbers, cherries and zucchini will definitely help you keep your cool as the temperature creeps up. Here’s a list on what fruits and vegetables to enjoy and what to avoid.
Wild rice is packed with protein (more than quinoa), low in fat and gluten free. The slightly nutty flavor and texture is a great base for any salad or just sprinkled on greens.
It’s almost time to pick Blueberries in East Texas! Those fresh blueberries combined with a little bit of Rosemary from our garden creates a little bit of heaven for our Sunday Brunch. I tried year after year to grow one of those Rosemary Christmas trees with no luck. Now we have huge rosemary bushes and we have more rosemary than we know what to do with!
We stuff our chickens (sourced from a local farm) with fresh rosemary before roasting. We add rosemary to our famous Breakfast Potatoes and stir a little in to our Chicken and Veggie Soup. Rosemary adds a unique flavor, plus it’s anti-inflammatory, antiseptic and can reduce stress.
Our guests usually can’t get enough of these scones. I’m certainly not a baker, but this recipe is simple and the result is delicious!
My recent Cooking Class at Central Market was focused on all of the wonderful things you can do with chocolate. While I didn’t care for the Chocolate Marinara Sauce, it even sounds bad, I loved the Chocolate Chunk & Cherry Biscotti, the Chocolate Bark with Cranberries and Almonds, but my favorite was the Chocolate Truffles. So decadent!
- 2 Bags of Ghirardelli Chocolate Chips
- 1 cup heavy whipping cream
- 1 tsp vanilla
- 1 tsp cinnamon
- Fresh mint
- Almond extract
- 1 cup of Red Wine (cooked down)
- Any of these ingredients can be used in place of the cinnamon and vanilla.
Guests love our latest menu addition, Moroccan Chicken, served over Quinoa with dried cranberries and East Texas pecans mixed in. You can also serve on top of rice or pasta. Or add potatoes and veggies and make a stew. It’s a perfect hearty meal as the weather starts to cool down. And the leftovers can be frozen for another day.
Heather created our Morroccan Chicken Recipe for dinner on Saturday evening. We use leftover roast chicken and roasted veggies from Friday. The following recipe is from scratch.
The latest addition to our summer retreat menu is this amazing cake. Not only is it delicious, it’s patriotic! The red from the raspberiess, the blue from the blueberries plus the dusting of white powdered sugar, make this the perfect addition to your July 4th festivities. And while Heather, our head chef, created this for Brunch, it’s also perfect as a dessert for your BBQ.
We get our blueberries from Ham Orchards and our organic raspberries from Costco. You could also use peaches for a different twist, also available at Ham’s.
Ham Orchards is located just outside of Terrell on Highway 80 and draws crowds with their fresh produce, to-die-for peach ice cream and peach smoked BBQ, including chicken, brisket and pork. It’s a nice drive from Dallas, but just a warning, they close mid-August.
Summer time, when cool and easy to prepare foods are a necessity! Guacamole is one of my favorites – appetizer, side dish or main dish. I’m only half kidding! I’ve been known to put a serious dent in a bowl of guacamole.
If you follow Ayurveda at all, you’ll know if you eat hot foods, you’ll feel warmer, while eating cool or room temperature foods can keep you cooler in the heat of summer.
A couple of tips: I like to buy my avacodos before they’re ripe and then let ripen in a paper bag. I always wash my produce before slicing into it, even organic, you never know what might be on the outside and if you cut into it, you risk spreading bacteria or something worse. If you put the lime in the microwave for about ten seconds (no more or you could have a disaster!), you can easily squeeze all of the juice out of it.
If you love fresh asparagus, or maybe you merely like it, this recipe will have you hooked. Perhaps your only experience with asparagus was asparagus in the can, the good news – fresh asparagus tastes NOTHING like canned asparagus. Thank goodness!
Just in time for asparagus season, this guest favorite is nice as a side dish, or with the addition of a protein (grilled chicken or quinoa are my favorites), a perfect warm weather main dish.
Risotto has been one of my favorite dishes for as long as I can remember. I found a recipe, and of course, made it healthier. This version can be made vegetarian by substituting veggie stock for chicken stock.
- 4 tbsp olive oil, divided
- 2 red onions, diced
- 3 cloves garlic, minced
- 1 pkg mushrooms, chopped
- 2 bay leaves
- 2 tbsp fresh thyme, chopped
- 2 tbsp butter
- salt & pepper
- 1 ½ cup Arborio rice
- ½ cup dry white wine
- 4 cup Chicken or Veggie broth
- ½ cup fresh Parmesan cheese, grated