Retreatants often ask about the food that is served at our retreats. As the Director of Creative Care, I make our meals using ingredients from local farms and gardens, including the garden here at Corhaven. Here are a couple of the recipes from recent retreats:
Fall/Winter Green Salad
- Mixed winter greens: cabbage, kale, sliced brussel sprouts
- feta cheese or bleu cheese
- fresh pear
- roasted maple walnuts
- dried cranberries and/or sunflower seeds/pepitos (whatever seeds you have available will work)
Garlic Mustard Vinaigrette
3 T Olive oil
3 garlic cloves, chopped
1 T dijon mustard
2 tsp red wine or sherry vinegar
1 two white sugar
1/2 tsp salt
Black Bean Chili with Avocado Cream (Source)
2 T olive oil
1 C chopped yellow onion
pinches of sea salt
1 1/2 C chopped red/orange/yellow bell pepper
3 cloves garlic
1 fresh jalapeno pepper, ribs and seed removed, finely chopped
0-3 T chili powder, based on taste
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground cinnamon
1 (28 ounce can) crushed tomatoes
2 (15 ounce cans) black beans or 4 cups cooked from dried
In a pot, heat olive oil over medium heat.
Add the onions and pinch of salt and sauté for 3 minutes, until soft.
Add the bell peppers and site until just tender.
Add the garlic and jalapeño pepper and sauté for 30 seconds.
Stir in chili powder to taste, cumin, oregano and cinnamon.
Mix thoroughly to coat onions and peppers.
Stir in tomatoes, a pinch of salt and 1 cup of water.
Cover and bring to boil.
Decrease the heat and simmer for 20 minutes.
Remove the lid, add the beans and pinch of salt, and simmer, uncovered for about 15 minutes, stirring occasionally.
Serve with a dollop of Avocado Cream.
Serves 6
Avocado Cream
1 ripe avocado, coarsely chopped
1/4 C loosely packed fresh cilantro
1 T water
1 T fresh lime juice
1/4 tsp sea salt
In blender or food processor combine all ingredients until smooth.
Makes 1 cup.