Our last booked retreat of the season... this yoga retreat with Checka did feel just like autumn. Here, at the retreat center, we had a feeling of sadness because it's the end of a cooking season but at the same time, joy, readiness and gratefulness for the pause that will follow inevitably (after we bring all the harvest in our cellar). The retreat itself was like autumn; colorful, joyful, nurturing, warm, full, grateful, busy, playful, abundant and that, in all the senses - people, food, energy wise - and a real joy to cook for and host. Here’s the menu I planned for that retreat:
Friday Dinner
Parsnip/parsley soup
Spaghetti Squash and pasta, tofu spaghetti sauce
Fresh Parmesan, Alemesan, pesto and Tabasco
Focaccia, Tapenade, Sharp Cheddar
Large spinach salad (with pine nuts), balsamic vinaigrette
Crackers, fresh bread (butter, margarine)
Apple pandowdy and Rice Dream ice cream
Mint calendula flower tea
Breakfast (Normal breakfast, Carrot Spice muffins
and cranberry muffins)
Saturday Lunch
Sorrel Soup
Summer Vermont Muffins
Fresh warm bread, butter, pesto
Broccoli Olive Tart
Couscous (one with no cheese)
Roasted parsnips, Squash purée, choux de Bruxelles
Big green salad with white miso salad dressing, cole slaw, olives
Goat cheese, nuts, cheddar, sauerkraut, pickle green beans
Rose cookies with rose hips jam
Wild peppermint tea
Saturday Dinner
Miso Soup
Brown basmati rice
Kale stir-fry with seaweeds
Nori Rolls, dipping sauce, wasabi, pickle ginger
Greens (mustard), japanese salad dressing
Asian carrot salad, Corn and Edame- Sesame salad
Seaweed salad, rice crackers
Fresh bread, pesto, carrots, sprouts
Chai Tea with rice milk and honey (caffeine free)
Sunday Lunch
Pumpkin Soup
Leftovers, fresh bread, butter, margarine
Corn bread, apple sauce,
Greens, salad dressings, Devilled eggs, leftover salads
Hummus, pita bread, sesame crackers, sprouts, crudités
Carrés aux framboises and Spearmint/Rose Tea
Photos by Phil (Thanks Phil!)