Meals


The ARC kitchen is well known for its wholesome, homemade vegetarian food.

The simple and tasty meals respect the global view that invites us to live more with less. Part of our understanding of what it means to live a simpler lifestyle includes trying to consume less and to eat a more wholesome diet.

We cook and bake with whole grains, use less sugar, and rely on vegetables and legumes as a primary source of protein. The kitchen is vegetarian and meat is used only upon special request for dietary needs.

ARC has published four editions of our cookbook. 

If you have any special dietary needs, please inform us at the time of your reservation. We are welcoming to all, regardless of diet.

Meals are an opportunity to connect with the community and other guests. You may also choose to take a tray to your room, or have a basket delivered to the Cottage or Hermitage. Please make this request at the time of reservation.

 

Featured Recipe

Wilted Kale Salad

Makes 15-20 servings.
Feel free to play around with the recipe as you wish and have fun!

Begin this recipe at least 1.5 hours before serving, so it has time to marinate (wilt) to perfection.
If you forget, don”t worry. It will still be fantastic, just very crunchy!

Ingredients:

Salad

4 Bunches of Dinosaur Kale

2 Bunches of Swiss Chard

1 cup toasted almonds

1/2 – 1 cup dried cranberries or craisins

Dressing

1/4 cup good quality Extra Virgin Olive Oil

3/4 cup Balsamic Vinegar

1-2 teaspoons black pepper (to taste)

3-5 cloves crushed and diced garlic (to taste)

This makes 15-20 servings. Feel free to play around with the recipe as you wish and have fun! Begin this recipe at least 1 1/2 hours before serving, so it has time to marinate (wilt) to perfection. If you forget,don”t worry. It will still be fantastic, just very crunchy!

Ingredients:

Salad

4 Bunches of Dinosaur Kale

2 Bunches of Swiss Chard

1 cup toasted almonds

1/2 – 1 cup dried cranberries or craisins

Dressing

1/4 cup good quality Extra Virgin Olive Oil

3/4 cup Balsamic Vinegar

1-2 teaspoons black pepper (to taste)

3-5 cloves crushed and diced garlic (to taste)

Directions

Wash your veggies well and remove stems.

Pile a few leaves on top of each other and roll them into a cylinder, then slice the leaves thinly and vertically across the cylinder. This creates nice thin mouth size pieces for your salad.

Place all sliced leaves in a very large stainless steel or ceramic mixing bowl. Set aside.

In a smaller bowl, combine the dressing ingredients and whisk until well blended.

Pour the dressing liberally over the veggies and mix to make sure all the leaves are coated.

Let sit at room temperature for 1-2 hours, tossing occasionally.

When you are ready to serve, add the toasted almonds and cranberries.

This makes a lovely presentation, tastes great, and is a nice hearty salad to serve any time of year.
Enjoy!