April 29, 2020 —
Simplicity, Peace, Integrity, Community, Equality, and Stewardship – – S.P.I.C.E.S. are the Quaker testimonies at the center of life at Kendal~Crosslands Communities. And, just as spices flavor our food so do the ‘SPICES’ flavor the lives of residents and staff. Community – we enjoy the fellowship in dining together and offering dining services to residents that satisfy the unique tastes of each person.
John Platt, Director of Dining Services at Kendal~Crosslands for more than 25 years, focuses on fresh, made-from-scratch cooking that not only tastes great but provides complete nutrition. Dining services also offers numerous programs, different dining venues, seasonal al fresco dining specials, and a variety of nutritional menu items, including vegetarian, gluten-free, and vegan options.
Our culinary team offers a wide variety of options to choose from, making each day an opportunity to try something new. Throughout each month, they plan themed dinners, from Caribbean cuisine to French fare.
Some of our favorite spring dishes at Kendal~Crosslands include a variety of chilled soups, mustard roasted salmon, and mushroom strudel with arugula pesto. In the fall, our infamous mushroom soup is on the menu, roasted acorn squash, or homemade pumpkin bread prepared by our pastry chef.
If you’re looking for a snack, a light lunch, or even a full course mid-day meal, try dining in the Café and Coffee Shop. Or enjoy dinner each evening with friends in the Main Dining Room. You can invite family and friends at any time or host a special event. We’ll be able to meet your dining service needs.
Sunday brunch is a favorite weekly tradition among the community at Kendal~Crosslands. Residents gather each week to share wonderful conversation over coffee, juice, omelets, eggs benedict, Belgian waffles, pancakes, hand-carved meats, seasonal seafood, baked pastries, desserts and more.
Community in dining is a ‘spice’ that adds flavor to the resident lifestyle. Want to try some of the unique dining options provided to residents at Kendal~Crosslands? Call us at 610-388-1441 to schedule your visit and enjoy a meal with us.
Here’s a Kendal~Crosslands recipe for you to try at home!
Mushroom Strudel with Arugula Pesto
Yield: 12 each
½ cup butter
½ cup chopped shallots
¼ cup chopped drained oil packed sun-dried tomatoes
4 large garlic cloves, minced
1 oz. chopped fresh basil
1 oz. chopped fresh thyme
2 tsp. minced fresh rosemary
3 ½ lb. sliced medium mushrooms
10 sheets phyllo pastry
Salt
Pepper
Melt 2 tablespoons of butter in heavy large skillet over medium heat. Add Shallots, tomatoes, garlic, basil, 2/3 of the thyme and rosemary; sauté 2 minutes. Add mushrooms; sauté until very tender, about 15 minutes. Remove from heat. Season with salt and pepper. Cool.
Preheat oven to 400 degrees. Butter baking sheet. Melt the rest of the butter in a small sauce pan. Brush phyllo sheet with melted butter. Top with phyllo sheet; brush with butter. Sprinkle with thyme. Repeat layering with 2 more phyllo sheets, brushing with butter and sprinkling with thyme. Top with another phyllo sheet; brush with butter
Spoon mixture onto phyllo sheet. Fold over to form square pocket. Bake strudel until golden brown, about 15 minutes. Serve with Arugula Pesto (see recipe below).
Arugula Pesto Recipe
2 ½ cups packed fresh arugula
1 ½ tbsp. minced garlic
Salt and freshly ground pepper
2 ½ cups olive oil
½ cup pine nuts, toasted + 10 tbsp.
2 ½ cups grated parmesan cheese
Blanche arugula. Remove, shake off the excess water, then plunge the arugula into the ice water bath and stir again so it cools as fast as possible. Drain well. Squeeze the water out of the arugula with your hands until very dry. Roughly chop the arugula and put into a blender. Add the garlic, salt and pepper to taste, olive oil, 1 ¼ cup pine nuts. Blend for at least 30 seconds. Add the cheese and pulse to combine. Before serving, add the remaining 2 ½ tbsp. toasted pine nuts.