Even though Summer will officially begin June 21, I think we can safely say it’s here considering temperatures hit 100° this past weekend where I live in DFW. Thankfully, it’s always a bit cooler at Retreat in the Pines because of the canopy of the trees and the lack of concrete. 

This past weekend I had the opportunity to cook for our guests and introduce the Summer Menu which features an abundance of cooling foods, and of course our cooling cucumber mint water. 

What’s On the Summer Menu

• Friday Evening: Summer salad bar with berries, peaches, bell peppers, cucumbers, cherry tomatoes, hard-boiled eggs, roasted chicken, goat cheese, dried fruit, and nuts alongside lemon basil humus.
• Saturday Morning: Peach cobbler oatmeal with banana nut bread, yogurt, and fresh fruit.
• Saturday Lunch: Sweet and savory salad spread featuring greek yogurt chicken salad, watermelon feta salad, and black bean and corn salad.
• Saturday Evening: Burrito bowls with lime rice, pinto beans, salsa chicken, fajita veggies, and sautéed zucchini and corn along with tortilla chips with homemade salsa and guacamole.
• Sunday Brunch: Migas and hashbrown casserole along with rustic bread with butter and jam. 

When you join us for a retreat, not only do you get to enjoy time relaxing in nature, moving your body in yoga, and practicing mindfulness, but you also enjoy a weekend full of freshly prepared meals from our incredible chefs. That means a whole weekend where you don’t have to worry about what to cook or do the dishes!

We accommodate guests who are vegan, vegetarian, gluten-free, and more! Just be sure to let us know beforehand, and we will have options available to you.