Kitchen Retreat
As you probably know, I love the food they serve at Spirit Rock. I like the food at IMS (Insight Meditation Society) too, but it’s not quite as spicy as it should be (in my opinion). But really, the very best food I’ve ever had on retreat was at the Garrison Institute (a gorgeous old former-Capuchin monastery, now a retreat center, on the banks of the Hudson River about an hour north of New York City.)
So I was delighted to discovered that their chef of 10 years, Shelley Boris, has just come out with a cookbook! It’s called Fresh Cooking: A Year of Recipes from the Garrison Institute Kitchen and it’s organized by month, with 3 (mostly vegetarian) menus each month, including desert.
Sample Menu for June
Fusilli with Peas, Squash Blossoms, Fresh Cheese, and Fennel
Carrot Slaw with Dill
Dandelion, Baby Leeks, and White Beans
Oregano Vinaigrette
Strawberries
Carrot Slaw with Dill (serves 6-8)
6 large carrots, peeled and grated
3 Tbsp. rice vinegar
2 Tbsp. minced, fresh dill
1 Tbsp. grape seed or olive oil (optional)
Salt & black pepper
In a large bowl, combine the carrots, vinegar, dill, oil (if using), and a pinch of salt and pepper. Mix and serve.