Recipes from The Lodge at Woodloch

The Lodge at Woodloch, a SpaFinder Connoisseur Spa, offers a destination spa experience in picturesque surroundings in Pennsylvania’s lake region, less than 100 miles from NYC.  The fabulous spa cuisine is only part of the wonder of Woodloch.  Get a taste with these signature recipes: Vegetable Paella, Avocado Crab Cake with Temple Orange Glaze, and English Pea Puree. Woodloch offers guests daily cooking demos with award-winning Chef Peter Schott, who created these delicious dishes.

Plus, relax with your best friends and save on the Girlfriends’ Getaway package.

Vegetable Paella
(210 calories / 5g fat / .5g saturated fat / 6g protein / 370 mg sodium / 3.8g fiber)

First you’ll need:

• ¼ cup Zucchini and Yellow Squash Diced
• 1/8 cup Red Onion
• 1/8 cup Red Bell Peppers Diced
• 1/8 cup Tomato Juice
• 1/8 cup Diced Fennel Bulb
• ¼ cup White Wine
• 1/3 cup Cooked Brown Rice
• 1/8 cup Shelled Edamame
• 1 Tbsp Minced Garlic
• 1 Tbsp Olive Oil
• 6 Saffron Strands
• Light salt and pepper

In a small cast iron casserole dish over medium heat sauté garlic, onion and vegetables in olive oil until browned on edges, splash with white wine and tomato juice. Add saffron and stir in to the mixture. Add rice and finish over low heat at a light simmer. Garnish with edamame and heat through before serving. Serve immediately.

Avocado Crab Cake with Temple Orange Glaze
Calories 254 / Fat 13g / Saturated Fat 2g / Protein 21g / Carbohydrates 15g / Cholesterol 206mg / Sodium 374mg / Dietary Fiber 4g

Yields 4 patties:

• 1 pound lump crabmeat
• 1 cup chopped avocado
• ¼ cup minced red bell pepper
• 2 eggs lightly beaten
• 1 tablespoon light soy sauce
• 1 teaspoon grape seed oil
• 3 tablespoons chopped dill
• ½ teaspoon cayenne
• 1 freshly squeezed lemon

Combine all ingredients in a large bowl and mix well. Form into 4 patties. Heat sauté pan until hot, lightly coated with grape seed oil. Sauté until golden brown, about 4 minutes. Turn over and cook other side to golden brown.

w/ Temple Orange Glaze

• 2 cups fresh orange juice
• 1 teaspoon light soy sauce
• ½ cup rice milk
• ½ cup rice syrup
• 1 tablespoon rice vinegar
• Salt and pepper to taste

Place all glaze ingredients in sauce pan, bring to a boil over medium heat and cook until liquid is reduced by half. Spoon glaze around crab cakes and serve. 4 servings.

English Pea Puree
Calories 18.05 / Protein 1.11g / Carbohydrates 3.24g / Fat 0.17g / Saturated Fat 0.08g / Cholesterol 0.42mg / Sodium 156.47mg / Dietary Fiber 0.66g

Yields 4 Servings:

• 4 oz. English Peas (after shelling)
• 4 oz. Vegetable Stock
• 1 oz. Yogurt
• ½ oz. Rice Wine Vinegar
• Salt & Pepper to taste

In a small saucepan, cook peas until barely tender, about 3-4 minutes. Transfer to a cuisinart and puree. Allow mixture to cool slightly, add in rice wine vinegar, yogurt and season with salt and pepper. Continue to puree until mixture is extremely smooth. Reserve in a covered bowl until ready.