Great cooks show off their skills at the Retreats and at the Cookie Book Exchange.  Here are some sample recipes:

• Asian Rice Noodle Salad (Retreat 2010)
• Brined Pork Chops with Spicy Chutney Barbecue Sauce (Retreat 2007) 
• Chicken, Green Bean, Corn, and Farro Salad with Goat Cheese (Retreat 2010)
• Chocolate Chip Cookies--best ever from the New York Times (Retreat 2012)
• Perfection? Hint: It's Warm and Has a Secret
• The recipe 
• French Lentil Soup with Sausage (Retreat 2007)
• Kale Salad with Pinenuts, Currants, and Parmesan (Retreat 2009)
• Lemon Curd Bars.doc (Retreat 2010) 
• Linzer Torte Bars (Retreat 2007)
• Macadamia Toffee Chip Cookies (Retreat 2008)
• Red Lentil Soup with Lime  (Retreat 2012)

• Spicy Garlic-Chicken Pizza (Spring Retreat 2005)

• Spicy Grilled Shrimp (Retreat 2011) 

More below...

Tuscan Potato Salad (Retreat 2008)

   Slightly adapted from New Recipes from Moosewood Restaurant (Ten Speed Press, 1987).  Serves 8.

  3 pounds (about 12 cups) red or new white potatoes 

  2/3 cup freshly grated parmesan cheese (2 ounces)

  1 cup ricotta cheese (9 ounces)

  4 garlic gloves, pressed

  1/2 red onion, very thinly sliced

  1/2 cup olive oil

  6 tablespoons cider vinegar

  salt & black pepper to taste

                   ----

  1/2 cup chopped fresh parsley

Cook the potatoes in boiling salted water until just tender.  Drain the potatoes and, while still hot, cut them into 1-inch chunks.  Stir in the rest of the ingredients.    Tuscan Potato Salad can be served warm but improves with chilling.  Garnish with parsley just before serving.

Smoked Turkey Chowder (Retreat 2008)

adapted from Epicurious

3 medium onions, chopped (about 2 1/2 cups)

1/4 cup vegetable oil

2 large potatoes

3 garlic cloves, minced

1/4 cup all-purpose flour

3 cups chicken broth

1 cup heavy cream

3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup)

2 cups fresh or frozen corn

1 cup shredded Monterey Jack cheese (about 4 ounces) (I used Pepper Jack cheese)

1 tablespoon chopped fresh flat-leaved parsley leaves

1/2 canned chipotle chili in adobo sauce*, minced fine (about 1 teaspoon)

1 pound smoked turkey, cut into chunks 

In a heavy kettle cook the onions in oil over moderate heat stirring, until softened. Cut potato into chunks. To kettle add potato and garlic and cook stirring, 1 minute. Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and bring to a boil stirring. Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Add heavy cream and heat until warm.  Season soup with salt and pepper.

Thai Cucumber Salad (Retreat 2008)

adapted from A Taste of Thai website

1/2 cup sugar

1/2 cup rice vinegar

1/4 cup water

1 teaspoon Sriracha (Thai-style hot sauce), more can be used for a spicier salad

1 teaspoon salt

1 cucumber, unpeeled and sliced thinly

1/4 cup diced red onion

Garnish: 3 tablespoons chopped cilantro or mint (optional)

3 tablespoons chopped roasted peanuts (optional)

In a small saucepan combine the sugar, vinegar, water, Garlic Chili Pepper Sauce and salt. Stirring, cook over a medium heat until sugar is dissolved.

Add cucumbers and onions to a size appropriate dish (one that will allow all the cucumber mixture to be covered with marinade).

Pour vinegar mixture over vegetables and let marinate for 30 minutes.

Just before serving sprinkle with cilantro and peanuts.

 Updated: September 16, 2008