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Breakfast buffet:
Pendle Hill's own organic granola, our own organic yogurt, a variety of cold cereals, juice, organic fruit and a featured item such as pancakes, muffins, scones or eggs.

Lunch buffet:
Homemade soup, fresh baked bread, salad and two or three entrees. Soups include tomato, lentil, cream of spinach (with a vegan alternative, too), creamy butternut squash soup, Grandmom's Chicken Soup, miso soup and minestrone. On Saturday we usually serve a build your own sandwich bar with soup.

Dinner is served family style in our candlelit dining room.

Dinner menus include:
Chicken with orange & walnut
stewed garbanzos (vegetarian alternative)
baked yams
green beans

Tilapia with a roast red pepper sauce
marinated & baked tofu in roast red pepper sauce (vegetarian alternative)
garlic red potatoes
roast zucchini with Italian parsley

Cajun catfish
Pendle Hill's own "Cajun" tofu
spicy baked potato wedges
cabbage salad with red onion and cilantro

Polenta with red sauce and portabella mushrooms
red onion and rosemary foccocia
mesclun salad with marinated black olives and asiago cheese

Zucchini feta casserole
fresh baked onion bread
green salad with tomato lemon vinaigrette

Build your own tortilla bar with vegetarian refried beans
many topping including fresh made guacamole

Costa Rican black beans and rice
mango salsa
quesadillas

Pasta primavera
fresh baked Italian bread with black olive tepanade
green salad

Desserts are served to the resident community on birthdays and the "birthday person" is invited to choose a simple dessert from the kitchen dessert list. Participants in workshops and retreats are served at least one homemade dessert during their stay, often Pendle Hill's own brownies.

Pendle Hill Food Philosophy
The cooks at Pendle Hill see their job as a ministry of love and concern. We try to promote good health and a sense of well being by serving meals that are nutritionally balanced, using a limited amount of processed foods, especially those containing white flour, sugar and salt. Because we see ourselves as members of a very small planet where people are hungry every day, we try to eat as low on the food chain as possible. This means limiting our use of meats, which require far more acreage to produce a given amount of protein than is the case with the production of vegetable protein foods. We enjoy exploring the wide variety of delicious vegetarian foods available; approximately half of the meals we serve are meatless. The meat and poultry that we serve is free range, without antibiotics or hormones. We continue to seek out sources for our fish with a concern for our oceans and rivers as well as the preservation of fish species. At present, the fish we serve is farm raised.

We cook from scratch as much as possible, making our own bread, granola, organic yogurt and salad dressings. Organic fresh fruits and vegetables are used extensively, including seasonal offerings from our garden and our local CSA, the Red Hill Farm.

Dinner menus are planned by all the cooks in a cook’s meeting once a month. We rotate entrees to include fish, fowl, meat and vegetarian dishes. For those who prefer to eat only vegetarian or vegan food, an alternative dish is prepared each evening as well.

There is an envelope for kitchen comments located on the bulletin board near the serving area; please feel free to speak with each of the cooks about special needs and/or suggestions.

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