This recipe feeds 6 – 8 people. Ingredients: 3 tablespoons of ‘cold pressed’ Olive Oil (I use this oil lots!) 5 cloves of Garlic (crushed) 2 Bay Leaves 2 medium Onions (chopped) 2 medium Eggplants (peeled and cut into bit-size chunks) (If you do not like eggplant substitute more zucchini.) 1-1/2 teaspoons of […]
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Serves 6 Ingredients: 6 inch strip Seaweed (chopped) 6 cups Water or Soup Stock 3 Tbs Olive Oil (preferably cold pressed) 1 large Onion (chopped) 4 stalks Celery 1 cup Peas, fresh or frozen 1/2 tsp Salt 2 Tbs Tamari or Braggs Liquid 2 tsp Dried Parsley 1/3 cup Miso Directions: In a large […]
Here is a hearty soup that is easy to prepare and features a unique and delicious taste. Serve with a grain and you have a great protein rich meal.It serves 10. Ingredients: 2 cups dry Pinto Beans 6 cups Water or Soup Stock 1/4 cup Olive Oil (preferably cold pressed) 2 large Onions (chopped) 4 […]
The new front porch is under construction for the main lodge at the retreat center. It was part of a timber framing workshop in 2015.
What an amazing year it was to harvest broccoli, kale and zucchini. We grate lots of zucchini’s for our crustless quiche and use all the kale we grow as it is so nutritious. Recipes are listed in the Johnson’s Landings Retreat Center’s Cookbook Cook’s Corner.
It is great to eat on the patio out in the fresh air. The buffet is inside through the screen door.
The Retreat Center is near the patches in the trees. The one nearest the canyon is a clear cut but the rest are farm land where the land has no trees. We are at the edge of one furthest up into the mountains.