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November 21, 2012

Retreat Recipes from The Berkshires

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As with all of our retreats, mealtimes were an incredibly important part of the process at our Berkshires 2012 Reboot Your Life Retreat!  See below for some of the delicious dishes both participants and facilitators got to enjoy…

Quinoa Salad
There are no measurements; simply mix ingredients as you desire.

Red Quinoa
Red Grapes
Black Beans
Scallions
Fresh Limes
Olive Oil
Cilantro

I usually cook one box of red quinoa (2 1/2 cups). Rinse quinoa in water a couple of times, then add water as instructed on the packet, bring to a boil, and simmer for 15 minutes. Put aside to cool.

Cut grapes in half, add to bowl. Add a can of rinsed black beans to bowl. Dice five scallions and add to bowl. Toss in quinoa and add fresh squeezed lime juice, olive oil, salt, and cilantro to taste.

This dish tastes great the second and third day as well.

Marsha’s Ham and Endive Casserole
Make a lot.  It’s really good left over – reheated, cold, or room temperature.  It’s also fabulous cooked with eggs (scrambled, omelet, or frittata).

Ham
Endive
Jarlsberg Swiss Cheese
Milk or Cream
Salt/Pepper

Ham – Recommend using a spiral cut ham (nice thin slices).  Great pricing at the warehouse clubs (throw out the sugar sauce that comes in a separate packet).  Cut into small pieces.

Endive – Buy LOTS.  It really cooks down.  Slice in half lengthwise and then cut crosswise to create half circle pieces.  You may need to cut any center core circular pieces into smaller pieces.

Jarlsberg Swiss – Grate. Also great pricing at warehouse clubs.

Toss the ham, endive and Jarlsberg in a big bowl.  Adjust quantities so that it “looks right” – with a nice mix of colors.  Add salt and pepper to taste.

Place in rectangular baker. Drizzle a small amount of cream or any kind of milk over the mixture.

Bake at 350 degrees for about 30 minutes, until golden brown on top.

Sandro’s Hearty Bean & Vegetable Soup
Select several different kinds of dried beans, all similar in size. Soak them in boiling water and then cook until nearly done before adding anything else (approx 1.5 hours).

On the side, sauté some leeks, onions, (and pancetta if not vegetarian) in olive oil and then add to soup after cooking the beans.

Also add dried lentils (or split peas), canned tomatoes, eggplant, turnip, parsnip (a must!), carrots, Savoy cabbage (or use whatever type you have), and potatoes (I use sweet potatoes).

Add some sort of green leafy vegetable at last minute (Swiss Chard works well).

Add salt towards the end. You may need extra water too.

Optional seasoning includes balsamic vinegar or hot red sauce.

The “trick” is to take out 2-3 cups of beans once cooked (before adding other vegetables) and puree them to thicken the soup. Re-add at very end or the soup will stick. Use a heavy pot too.

Swiss Chard
Swiss Chard
Pine Nuts
Raisins
Balsamic Vinegar

Sauté pine nuts in olive oil until golden brown. Put aside.

Take the leafy part of the Swiss chard off the stems. Cut the stems into small bite size pieces and sauté them in olive oil first as they take longer than the leaves to cook.

Add raisins and sauté with Swiss chard.

Add balsamic vinegar, salt and pepper to taste.

Can be cooked ahead of time. Reheat and add pine nuts at the end.