Check back monthly for a recipe from Chef Jean and the team!
Keep scrolling down to see a collection of recipes.
Hungarian Goulash
December 2025
“A rich and satisfying meal for the winter months… We will be serving this in the Main lodge Dining Room in a bread bowl this winter. It’s a reminder of my trip to that region of the world last winter.” – Chef Jean
Ingredients:
- 3 tablespoons olive oil (or bacon grease if available)
- 1 1/2 pounds yellow onions chopped
- 1/4 cup quality Hungarian sweet paprika
- 1 1/2 pounds stewing beef, cut into 1/2-inch pieces
- 5 cloves garlic, minced
- 2 red bell peppers, seeded/membranes removed, cut into 1/2-inch chunks
- 1 yellow bell pepper, seeded/membranes removed, cut into 1/2-inch chunks
- 2 tomatoes, diced
- 2 carrots, diced
- 2 medium potatoes, cut into 1/2-inch chunks
- 5 cups beef broth (traditionally just water is used but beef broth adds so much more flavor)
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed caraway seeds
Instructions:
- Melt the oil in a heavy soup pot over medium high heat and cook the onions until beginning to brown.
- Add the beef and cook until the beef is just starting to brown.
- Add the bell peppers, tomatoes, and garlic and cook for 5-10 minutes.
- Remove the pot from the heat and stir in the paprika, salt, pepper, and caraway.
- Add the beef broth and bay leaf, and return to the stove. Bring to a boil. Reduce the heat to medium, cover and simmer for 40-60 minutes.
- Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste.
- Remove the bay leaf. Serve and enjoy!
Mind Diet
Lemon Blueberry Oatmeal Bars
November 2025
“In honor of National Alzheimer’s Awareness Month, we will be running a ‘Mind Diet’ special program in November at The Gazebo Grille and Main Lodge Dining Room. It’s a combination of The Mediterranean Diet and The DASH diet, focused on nurturing the brain. This is a simple recipe that brings together whole grains and fresh fruit, two important components of the diet.” – Chef Jean
Ingredients:
- 2 cups old-fashioned rolled oats
- ½ cup chopped toasted sliced almonds plus 2 TBL sliced, divided
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- ½ cup well-stirred coconut milk
- 4½ tablespoons honey
- ¼ cup unsweetened applesauce
- 1 large egg, at room temperature
- 1 large egg white, at room temperature
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries, divided
Instructions:
- Stir oats, ½ cup almonds, baking powder, salt and baking soda together in a large bowl.
- Whisk coconut milk, honey, applesauce, egg white, lemon zest and vanilla in a medium bowl until well combined.
- Add the milk mixture to the oat mixture; stir until well combined.
- Fold in 2/3 cup blueberries. Let stand at room temperature for 30 minutes, stirring occasionally.
- Meanwhile, preheat oven to 350°F.
- Coat an 8-inch-square baking pan with cooking spray; line with parchment paper, leaving a 2-inch overhang on all sides.
- Spread the mixture evenly in the prepared pan.
- Top with the remaining 1/3 cup blueberries and 2 tablespoons almonds, pressing gently into the surface. Bake until set and edges are starting to turn golden, 30 to 35 minutes.
- Let cool in the pan on a wire rack for 10 minutes. Using the parchment overhangs as handles, remove from the pan and cut into 9 bars using a sharp knife. Serve warm or at room temperature.
Brown Butter Pumpkin Cookies
October 2025
“We can’t help but to be excited about “pumpkin” season. These delightful cookies will be featured on our dessert menu in the Main Lodge this season. ” – Chef Jean
Ingredients:
- 1 cup unsalted butter
- 1 1/2 cups dark brown sugar, packed
- 1 large egg yolk
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/3 cup pumpkin puree
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
Coating:
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions:
- Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color.
- Pour the butter into a measuring glass to ensure you have the right amount, making sure to scrape the bottom of the pot to get all of the brown bits as well. It should be a bit short of 1 cup. Place in the refrigerator to chill for about 20 minutes. Don’t let it solidify.
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
- In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand.
- Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.
- Add in all of the dry ingredients and use a rubber spatula to fold into the dough.
- Off to the side, mix together the coating ingredients in a small dish.
- Use a large cookie scoop (2oz) or 1/4 measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky.
- Place onto the baking sheet, spaced about 3 inches apart from each other. Leave the rest of the dough out at room temperature.
- Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone.
- Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack.
Marry Me Chicken
September 2025
“The “Marry Me Chicken” story started in 2016. A recipe editor at the food website Delish created a one-skillet chicken meal. After tasting the dish, a videographer said, “I’d marry you for that chicken!” and the name was created. The recipe quickly became popular and was known on social media for being so delicious it could inspire a marriage proposal.
Marry me sausage soup was the winner at our annual soup contest earlier this year, so I thought folks might also love this recipe.” – Chef Jean
Ingredients:
- 4 (6- to 8-oz.) boneless, skinless chicken breasts, cut into cutlets
- Salt & Pepper to taste
- 1/2 cup all-purpose flour
- 6 Tbsp. salted butter, divided
- 2 Tbsp. vegetable oil, divided
- 1/2 small yellow onion, finely diced
- 4 garlic cloves, grated or minced
- 1/4 tsp. crushed red pepper
- 2 Tbsp. tomato paste
- 1/2 cup dry white wine
- 2 cups chicken broth
- 2/3 cup dry-packed sun-dried tomatoes, sliced
- 1/2 tsp. Italian seasoning
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan, plus more for serving
- Flat leaf parsley, finely chopped, for serving
Instructions:
- To make cutlets, slice each chicken breast in half horizontally. Season both sides of the chicken with salt and pepper, to taste.
- Spread the flour in a shallow dish. Working with 1 cutlet at a time, dredge the chicken in flour, shaking gently to remove the excess and transfer to a plate.
- Heat a large skillet over medium-high heat. Add 2 tablespoons butter and 1 tablespoon oil, and let the butter melt. Once the foam has subsided, add the first 4 cutlets to the pan, and cook until golden brown, 4 to 5 minutes per side. Transfer to a clean plate and repeat the process with 2 tablespoons butter, 1 tablespoon oil, and the remaining 4 cutlets. (Do not wipe out the pan between batches unless flour is burning). Reduce the heat to medium-low.
- In the same skillet, melt the remaining 2 tablespoons butter. Add the onion, and cook until it is translucent. Add the garlic, red pepper flakes, and tomato paste to the pan. Stir and cook until the garlic is fragrant and the tomato paste has turned darker in color. Pour in the wine to deglaze the pan, scraping up any brown bits. Let the wine reduce by half.
- Stir in the chicken stock, sun-dried tomatoes, and Italian seasoning, and bring to a simmer. Once the sauce is simmering, add the chicken and any accumulated juices back into the pan; cook for 5 minutes. (The sauce should be thickened slightly.) Stir in the cream and parmesan, and let simmer for 5 minutes more to make sure the chicken is tender and all the flavors have melded.
- Top with parsley and extra parmesan, and serve alongside mashed potatoes or any short cut pasta you like.
White Pizza with Summer Peaches,
Bacon & Pickled Red Onions
August 2025
“People love to debate whether pineapple belongs on a pizza. Well, how about peaches? We say yes! You’ll love this salty and sweet summer pizza. It makes for a great appetizer that pairs well with a gin and tonic.” – Chef Jean
Ingredients:
For pickled onions:
- 1/2 cup rice wine vinegar
- 1 Tbsp. sugar
- 1/2 tsp. black peppercorns
- 1 cup thinly sliced red onion
For pizza:
- Cornmeal for baking sheet; all-purpose flour for work surface
- 1 lb. store-bought pizza dough, at room temperature
- 1 cup whole-milk ricotta cheese
- Kosher salt and freshly ground black pepper
- 1/2 lb. (about 5 slices) thick-cut bacon, cooked and roughly chopped
- 2 medium pitted peaches, sliced
- 1/3 cup pickled red onions
- 1 Tbsp. pure honey
- 1 1/2 Tbsp. olive oil
- 1/4 cup fresh basil
Instructions:
Make pickled onions:
- Cook vinegar, sugar, and peppercorns in a small saucepan over medium heat until sugar is dissolved, about 1 minute.
- Add red onion, and cook 1 minute. Cool completely.
Make pizza:
- Preheat oven to 475°F.
- Sprinkle a baking sheet with cornmeal or line with parchment paper.
- On a lightly floured work surface, shape pizza dough into a 12″x10″ rectangle and transfer to prepared baking sheet.
- Spread ricotta on dough, leaving a 3/4-inch border all around.
- Season with salt and pepper. Top with bacon, peaches, and 1/3 cup pickled onions. Drizzle with honey and oil.
- Bake until crust is deep golden brown, 15 to 17 minutes. Top with basil. Serve immediately.
Chilled Vichyssoise Soup
July 2025
“This is a French-inspired soup that is a delicious cool entrée for a summer evening. Other vegetables can be added to the soup such as cooked beets or fresh peas for a unique spin.”
– Chef Jean
(Click here for a printable recipe)
Ingredients:
- 4 tablespoons butter
- 6-8 leeks, white part only, cleaned and thinly sliced
- 2 medium potatoes, cut into small cubes
- 2 cups chicken stock
- 2 cups heavy cream
- 4 fresh chives, finely chopped
- 1 pinch nutmeg (optional)
- salt and fresh pepper
This recipe also requires a blender.
Instructions:
- In a large, heavy bottom pot, melt butter over medium-low heat. Add the leeks and sweat for 5 minutes, making sure they do not take on any color.
- Add potatoes and cook for a minute or two, stirring a few times.
- Stir in the chicken broth and bring to a boil.
- Reduce heat to a simmer. Cook on low heat, gently simmering for 30-35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
- Slowly, and in SMALL batches, puree the soup in the blender.
- Whisk in cream and nutmeg if using. If you want to thin soup out, add more broth, if needed.
- Chill soup thoroughly before serving.
- When chilled, season to taste. Garnish with chopped chives.
White Bean and Roasted Red Pepper Salad
June 2025
“A simple and delicious recipe fit for any summer occasion.” – Chef Jean
(Click here for a printable recipe)
Yield: 4 side-dish-sized servings or 2 lunch-sized servings on top of a bed of salad greens
Ingredients:
- 1½ tablespoons olive oil
- 1½ teaspoons apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 small clove of garlic, grated or minced
- 1 (16 oz) can cannellini beans, rinsed and drained
- 1 roasted red bell pepper, chopped
- ¼ small red onion, thinly sliced
- 1-2 tablespoons minced fresh herb of choice
- Salad greens as needed
Instructions:
- Whisk together the olive oil, vinegar, honey, mustard, salt, pepper, and garlic in a medium bowl.
- Stir in all remaining ingredients; refrigerate until serving.
Vegetarian Shepherd’s Pie
May 2025
“We recently made these lentils on Good Friday. They were such a big hit with the staff, we didn’t even need the topping!” – Chef Jean
(Click here for a printable recipe)
Ingredients:
Lentil Filling
- 1 tablespoon olive oil
- 3 large yellow onions, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, roughly chopped
- 2 teaspoons fresh rosemary leaves, roughly chopped
- 3 tablespoons tomato paste
- 1/2 cup dry red wine
- 1 1/2 cups lentils
- 3 3/4 cups vegetable broth
- 2 bay leaves
- 1 1/2 teaspoons sweet or hot paprika
- Dash of kosher salt or sea saltas needed
- Freshly cracked black pepper to taste
Mashed Potato Topping
- 20 ounces Russet potatoes
- 16 ounces cauliflower, cut into large florets
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1 rosemary sprig (optional)
- 4 tablespoons butter (or olive oil)
- 1/2 cup lite coconut milk
- Freshly cracked black pepper to taste
Instructions:
Make the Lentil Filling:
- Heat olive oil in an ovenproof 12-inch skillet over medium/medium-high heat until hot.
- Add the onions with a couple pinches of salt and sauté for 8-10 minutes, or until most of the onions are browned. Stir occasionally to prevent burning, but not too often so that they can brown. Add the garlic, thyme, and rosemary and cook for 2 minutes, stirring frequently to prevent burning.
- Push the onions to the edges of the pan so there’s an empty space in the middle of the pan. Add the tomato paste into the empty space and stir for 2-3 minutes, or until it darkens in color. Reduce the heat to medium, as needed.
- Pour in the red wine and deglaze the pan, stirring up any browned bits, until the liquid has mostly evaporated for about 3-4 minutes.
- Add the vegetable broth, along with the lentils, bay leaves, and paprika. Stir to combine and increase the heat to bring to a boil. Once boiling, reduce heat to maintain a rapid simmer, and simmer until the lentils are just tender and most of the liquid has been absorbed, 25-30 minutes.
- Taste for seasonings.
Make the Mashed Potato Topping:
- Peel the Russet potatoes and then rinse them under cold water. Chop the potatoes into eighths.
- Place the potatoes and cauliflower florets in a large saucepan or Dutch oven and add just enough water to cover. Add 1 1/2 teaspoons kosher salt and stir to combine. Place the rosemary sprig on top. Bring to a boil and cook until both potatoes and cauliflower are fork-tender and are very soft when poked, about 15 minutes.
- Thoroughly drain the potatoes and cauliflower in a colander (squeezing out any water if needed) and discard the rosemary sprig.
- Return the vegetables to the saucepan. Add in the softened butter, lite coconut milk, along with salt and black pepper to taste. Mash everything together using a handheld potato masher, or use a handheld mixer.
Assemble the Shepherd’s Pie:
- Preheat the oven to 375°. If your skillet is ovenproof and has enough space, leave the Lentil Filling in there. If not, transfer it to a large baking dish. Smooth the Lentil Filling out. Then, spoon and carefully spread out the Mashed Potato Topping on top, covering the whole surface.
- Bake for 20-30 minutes, or until the Lentil Filling starts to bubble up.
“Marry Me”
Sausage and Orzo Soup
April 2025
This soup was the winner of the annual OceanView Soup Challenge in March 2025.
“I think the roasted red peppers and the sun-dried tomatoes really made it delicious. It’s a good hearty cold-weather soup, great for early spring.” – Chef Jill
(Click here for a printable recipe)
Ingredients:
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1/4 cup white wine
- 1/2 cup diced onion
- 2 ribs celery, diced
- 2 whole roasted red peppers, chopped
- 1/3 cup chopped sun dried tomatoes
- 3 cloves garlic, minced
- 2 teaspoons Italian herb blend
- 2 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 1/2 cup half and half
- 1/2 cup dried orzo
- 1 cup shredded parmesan cheese
- 1/3 cup fresh spinach, sliced thinly
- 1/4 cup fresh flat-leaf Italian parsley, chopped
Instructions:
- Heat the oil in a 4 to 5 quart Dutch oven or soup pot over medium heat. Add the sausage and break up the meat into small chunks as it cooks. Stir frequently to ensure the sausage cooks all the way through and sears on the surface, leaving fond in the pot. Transfer the sausage to a bowl and set aside.
- Deglaze the pot with the wine. Scrape up the browned bits from the bottom of the pot.
- Add the onions, celery, roasted red peppers, and sun-dried tomatoes. Sauté until softened, about 5 minutes.
- Add the garlic and Italian seasoning to the pot, sprinkle the flour over the vegetables. Mix everything together until thick (you’re making an in-the-pot roux).
- Pour in a quarter cup of the chicken broth and 2 tablespoons of the half and half, stir well, until the thick vegetable mixture begins to smooth out.
- Add the remaining chicken broth in 1/2 cup increments, stirring to incorporate completely into the vegetable roux.
- Raise the heat to medium high. Add the orzo and return the cooked sausage to the pot. Adjust heat to maintain a simmer. Cook for 10-12 minutes, or until the orzo has plumped up. Stir frequently.
- When the orzo has cooked through, turn off the heat and stir in the remaining half and half, 1/2 cup of the parmesan cheese, the spinach and parsley, and stir well.
- Let the soup rest for 10 minutes to allow it to finish thickening. Taste and add salt if necessary. Sprinkle the remaining cheese over the soup and serve.
Breakfast Power Bites
March 2025
“Simple and healthy! Great for an on-the-go snack too.” – Chef Jean
(Click here for a printable recipe)
Ingredients:
Yield: About 20 Bites
- 1 cup oats
- 1 cup sliced almonds
- 2 cups pitted prunes, stems trimmed
- 2 TBL chia seeds (optional)
- 1 TBL honey
- Pinch of salt
- 2 cups flaked coconut
This recipe also requires a food processor.
Instructions:
- Spread oats and almonds onto sheet pan and toast in oven until just golden brown.
Set aside. - Place prunes into food processor bowl, pulse 3-4 burst to break up. Add toasted oats and nuts, chia seeds, honey, and salt. Pulse until mixture comes together and nuts are pulverized.
- Spread coconut into shallow pan. Scoop 1-ounce balls (purple scoop) of dough into coconut. Press each dough portion into coconut on both sides and form into a little cake.
- Serve immediately at room temperature.
Eggplant Parmesan Dip
February 2025
“This is a fun party dip, and you can make it a whole meal with a charcuterie platter and a bottle of wine.” – Chef Jean
(Click here for a printable recipe)
Ingredients:
Yield: 1 loaf
- 1 head garlic, top sliced off to expose cloves
- Extra Virgin olive oil, for drizzling
- 2 large eggplants
- 1 cup Marinara sauce, any brand
- 2 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup packed fresh basil leaves
- Kosher salt, to taste
- Ground black pepper, to taste
- ¼ cup Panko breadcrumbs
This recipe also requires a blender or food processor.
Instructions:
- Preheat oven to 400 degrees. Line a baking sheet with foil. Drizzle garlic head with olive oil, wrap in foil to completely enclose and set on the prepared baking sheet.
- Put the eggplants onto the baking sheet with the garlic. Bake until the eggplants are soft and blistered and the garlic is caramelized (about 40 minutes).
- Split open the eggplants and scoop out the sift flesh into a food processor or blender, discard the skins. Squeeze out the garlic cloves and add to the processor or blender along with the marinara sauce and 1 cup of the Mozzarella cheese. Process until smooth, taste and add seasoning as needed, then transfer to a shallow baking dish.
- Sprinkle with the remaining Mozzarella, the Parmesan, and then the bread crumbs on top. Drizzle with a bit of olive oil. Bake until golden and bubbly.
- Serve with the baguette slices.
Cranberry Pecan Yeast Bread
January 2025
“January is a great month for baking bread at home. This is a “no knead” recipe best baked in a bread croak or covered clay baker. A Dutch oven pot is a good substitute. Enjoy!” – Chef Jean
(Click here for a printable recipe)
Ingredients:
Yield: 1 loaf
- 3 1/4 cups unbleached bread flour
- 1 cup wheat flour
- 2 teaspoons table salt
- 1/2 teaspoon instant yeast
- 1 3/4 cups water, cool
- 1 1/4 cups dried cranberries
- 1 cup coarsely chopped pecans
- 2 tablespoons heavy cream
- 1 tablespoon tarragon, fresh, chopped
Instructions:
*For the best crust, bake in a ceramic bread crock or a covered clay baker.
- Measure the flours by gently spooning into a cup measure, then sweep off any excess. Mix the flours with salt, yeast, and water in a large bowl. Stir, then use your hands to bring the sticky dough together, making sure to incorporate all of the flour.
- Work in the cranberries and nuts.
- Cover the bowl with plastic wrap and let the dough rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit.
- Turn the dough out onto a lightly floured surface and form it into a round loaf to fit a 9″ x 12″ oval deep casserole dish with cover.
- Place the dough in the lightly greased pan, smooth side up.
- Cover and let rise at room temperature for about 2 hours until it becomes puffy. It should rise noticeably, but it’s not a real high riser.
- Using a sharp knife, slash the bread in a crosshatch pattern. Place the lid on the pan and put the bread in the cold oven. Set the oven temperature to 450°F.
- Bake the bread for 45 to 50 minutes. Remove the lid and continue to bake for another 5 to 15 minutes, until it’s deep brown in color, and a digital thermometer inserted into the center registers about 205°F.
- Remove the bread from the oven, turn it out onto a rack, and cool completely before slicing.
- Wrap the bread well, and store at room temperature for several days; freeze for longer storage.
