Menu

 These are suggested sample menus. We love to create with the freshest of ingredients and are inspired by what is currently available on the market. If you allow us to play, you will not only have all dietary needs met, but your palate will enjoy a very unique experience.

 Breakfast ~ $13.00 per person (13+)       (ages 2-12 $9.00)
(Bed and Breakfast Guests this is included in your stay)

• Some type of egg dish
• A Starch: Hashbrowns, Home Fries, Pancakes, Waffles, French Toast, or Bagels
• Fresh Fruit
• Fresh Baked Pastries
• Hot and Cold Cereals
• Juices
• Coffee and Assorted Teas

Lunches ~ $17.00 per person (13+)   (ages 2-12 $12.00)

• Salad Spread
• Vegetarian Chili
• Tuna Boats
• Grilled Sandwiches
• Baked Potato Bar
• Sandwich Wraps
• Pizza

All luncheon entrees include Chef’s Selection of seasonal soup. The meal is perfectly complemented by the Chef’s Selection of dessert and *beverages. All soups are made from scratch and are vegetarian.

Dinners ~ $22.00 per person (13+)   (ages 2-12 $16.00)

• Stuffed Portabella Mushrooms
• Chick Pea and Sweet Potato Curry
• Eggplant Parmesan
• Pasta with Turkey Meat Sauce or Pesto
• Polenta Lasagna
• Seafood Curry
• Oven Roasted Fresh Fish
• Fajitas
• Herb Roasted Chicken
• Chicken Piccata

All dinner entrees include salad, market fresh vegetables, starch and home baked bread and butter. The meal is perfectly complimented by the Chef’s selection of dessert and *beverages.

Salads consist of fresh greens, a wide assortment of fresh veggies and a variety of homemade dressings.

~ BBQs Mountain Home Ranch Style ~

$29.00 per person (13+)  (ages 2-12 $23.00)

Grilled Chicken and Tri Tip , Grilled Vegetables and Corn on the Cob , Grilled Garlic Bread, Green Salad and Watermelon Dessert and *Beverages

$22.00 per person (13+)  (ages 2-12 $16.00)

Burgers and Hot Dogs, Potato or Macaroni Salad, Green Salad and Water Melon, Dessert and *Beverages

*Beverages consist of Herbal Red Raspberry Ice Tea, Lemonade, Coffee and Assorted Hot Teas

All meals are served buffet style and are subject to a sales tax currently at 9%. Minimum of 15 people. Add $3.00 per meal if you group is under 15 people.

Gratuity is at the discretion of the group.

 Recipes

 These are a few of our most popular recipes. We strive to inspire people to eat well and explore easy, healthful cooking.

Breakfast Scones

• 5 cups flour
• 1 cup sugar
• 5 tsp baking powder
• 3/4 tsp baking soda
• 1/4 cup butter
• 1 cup dried apricots
• 1/2 cup pecans pieces
• 1 1/2 Cup buttermilk
• flour and powdered sugar for formin

 
This recipe works best with a food processor, and with everything but the buttermilk prepared the night before and refrigerated to re-harden the butter before forming the dough

In a food processor, chop the apricots into small pieces. Pulsing works best. Add the pecans and pulse a few more times until mixed. Set aside. Combine all the dry ingredients and cut in the butter with the food processor, again pulsing. Do not over mix. Some of the butter should still be in small pea-sized lumps. Mix with the pecans and apricots by hand, looking for chunks of butter or apricot that may need some hand cutting. Refrigerate for a few hours or overnight. Stir in the buttermilk into the flour/butter mixture. Kneed by hand until you can form the dough into workable balls. Prepare a surface with some extra flour mixed with powdered sugar. Form the dough into three or four balls, depending on how large you want your finished scones to be. The dough should just barely stay together. Turn out the balls, one at a time onto the flour/powdered sugar board and pat each ball out into a thick circle. I press the ball with one hand while turning it and working the edges with my other hand. Turn over to coat both sides, then roll with a rolling pin in to a circle about 3/4 of an inch thick. Cut with a knife into eighths and place on a baking pan — I use a paper liner, but if you don’t have one, flouring the pan should work.

Bake at 375 degrees about 15-20 minutes or until lightly browned. Enjoy.

One fun variation is to cut the sugar back to 3/4 cup and add 1/c cup white chocolate chips! Honest.

Infused Waters

While taking a culinary class at the California School of Herbal Studies Suzanne learned some really delicious ways to flavor our waters naturally, that provide amazing benefits to us and the guests.

Cutting the tops off of strawberries and throwing them, leaf and all, into a large container of water and letting it chill in the refrigerator for at least 8 hours makes the sweetest strawberry flavored water that young and old love. Lemon balm and mint is also very tasty and is a good digestive aid. But don’t stop there. Use your imagination with other combinations of fruit and/or herbs. And it is all so simple, refreshing, delicious and best of all, no calories. Bon Appétit’

Herbs for Your Health

Many of our every day cooking herbs, not only add flavor, but have medicinal values. Here is some of what they do for you.

• Basil- Cooling and aids digestion, supports the stomach and is a slight sedative.
  Bay -Astringent, anti-bacterial and anti-fungal. Supports the nervous system and stomach, helps dispel gas. It stimulates menstrual flow.
  Black pepper - Stimulating, increases flow of gastric enzymes, and helps prevent constipation.
• Caraway- Stimulates digestion and appetite, relieves gas. May help relieve menstrual pain.
• Cardamom- Relieves indigestion, sweetens breath. Good for coughs and colds.
  Cayenne – Antiseptic and warming, strengthens the heart and nerves. If you have a slip of the knife while cooking, packing enough cayenne to cover well the exposed flesh will help stop the bleeding and is anti-microbial.
• Chives - Cleanses blood, aides in digestion, protects against colds.
• Cinnamon – is astringent, dispels gas, anti-bacterial, anti-microbial. Helps relieve diarrhea.
  Cloves – Anesthetic and work well for toothaches (a drop of the oil on the offending tooth) and as a sore throat gargle.
• Coriander (cilantro)- Stimulates digestion. Strong anti-microbial. Strengthens the urinary tract.
• Cumin – Helps to relieve indigestion and gas.
• Dill – Helps relieve gas, hiccups and stomach-ache.
  Fennel – A warming plant, helps ease gas, indigestion, colic and gastro-intestinal spasms. Also eases throat tension and coughs as well as bring up phlegm from the lungs.
  Garlic – Excellent when you are sick. It stimulates your immune response, is anti-microbial, antiseptic and promotes sweating. It is useful when traveling to discourage parasites. Garlic also decreases cholesterol, LDLs, and blood pressure. Eat with parsley if having garlic breath bothers you, or a loved one. To enjoy the medicinal effects of garlic it important not to get it too hot. The best way to cook with it is to sprinkle it raw onto your food, or add it in at the end of cooking once the heat is turned off.
• Ginger - Warming and increases circulation especially to the pelvic region. It is useful for nausea, motion sickness and to stimulate the appetite.
• Lemon Balm – Relief from bronchial problems, fevers, colds, and headaches. Calming, antiviral, antiseptic. Helps with stomach distress.
• Marjoram - Aides digestion, good for colds and headaches and as a relaxant.
• Mint - Both cooling and stimulating. It helps cramps from gas, bloating, motion sickness, nausea and headaches.
  Nutmeg - Aids digestion, flatulence, diarrhea and nausea. It is a mild sedative in small doses and narcotic in large doses.
  Oregano - Helps indigestion, coughs and headaches. It is a good poultice for painful swelling.
• Parsley and Chervil – Stimulates digestion, as a breath freshener and for healthy skin. Good source of vitamin C and iron.
  Rosemary – Warming, both a circulatory and liver tonic. It is a digestive aid and stimulates the liver as well as gastric juices. It will soothe a headache. Rosemary is very antiseptic and makes a good wound soak. A strong memory herb.
• Sage - Cooling, disinfectant and astringent. It cools a fever, cleanses the blood, eases headaches and nervous tension. It also stimulates digestion. Also works well as a mouthwash for sore throat, mouth ulcers and bleeding gums.
  Tarragon – Stimulates the appetite, relieves flatulence and colic. It is also anti-fungal and anesthetic.
  Thyme – Supports the stomach. It is also antiseptic (good as a wash for skin infections) and antispasmodic. It works well for congested lungs and shortness of breath.
  Turmeric – Warming, analgesic and astringent. It promotes bile, relieves a congested liver and gallstones and aids digestion. Turmeric also reduces tumors and uterine fibroids.