Since the 1970’s, we have prepared hundreds (if not thousands!) of meals here at the Community of Jesus on Cape Cod, and at our mission house, Villa Via Sacra, in Barga, Italy. We believe that food nourishes body, soul, and spirit, and that even the simplest meal, prepared with love, can change your life. At the heart of our call to kitchen and table lie the words of Saint Benedict: “Welcome all as Christ.” This premise has led us on many culinary adventures, which we now gladly share with you!

WARM GOAT CHEESE SALAD

Our Gregorian Chant Retreat has just come to a close today, ending on a very positive and productive note, with a number of first timers wanting to return! Always a rewarding finale to any retreat.
In addition to the new faces in attendance were a number of new menus that brought many sincere compliments from the eaters. One of the new dishes was this warm autumn salad, featuring golden roasted butternut squash topped with smooth soft goat cheese.

Warm Goat Cheese Salad
SERVINGS
4servings
CHANGE SERVING SIZE
 servings
COOK TIME
15-20mins
PREP TIME
10mins
READY IN
25-30mins

INGREDIENTS

INSTRUCTIONS

  1. In a medium mixing bowl, combine butternut squash, pecans, 2 Tbsp. olive oil, and brown sugar.
  2. Spread on rimmed baking sheet and roast at 400 degrees 15-20 minutes.
  3. Remove from oven and cool on pan.
  4. Assemble salad by topping mixed greens with squash mixture, dried cranberries, goat cheese, and green onions.
  5. Drizzle with maple mustard vinaigrette.

BAKED CAULIFLOWER PIE (SFORMATO DI CAVOLFIORE)

​With the holidays​ just​ around the corner, you might be looking for a new and unusual crowd-pleasing side dish to wow your guests. This is one of my favorite vegetable dishes, introduced to me by Tessa Kiros in her wonderful cookbook: Twelve: A Tuscan Cook Book. She introduces the readers to the twelve months of Tuscan cooking and seasonal ingredients. When I’ve served at our mission house in Tuscany, I would cook through this book and this recipe became one of our house favorites. As Tessa says, “pastry-less baked vegetable pies are very common and are made with various vegetables depending on the season, such as green beans, artichokes and spinach.” You can also use broccoli in place of cauliflower.
We just served this last night for the opening to our Gregorian Chant Retreat and received great compliments. This would make a lovely addition to your Thanksgiving table. If you want to make it gluten free, just substitute gluten free flour for all purpose flour in the the béchamel sauce.

Baked Cauliflower Pie (sformato di cavolfiore)
SERVINGS
6servings
CHANGE SERVING SIZE
 servings
COOK TIME
30-40mins
PREP TIME
20mins
READY IN
55mins

INGREDIENTS

INSTRUCTIONS

  1. Preheat oven to 3​50 degrees/ Wash the cauliflower and trim away the hard stem. Put it into a pot of boiling salted water and boil for about 10 min. or until it has softened.
  2. Meanwhile, make the béchamel​ ​​sauce:
    1) Melt butter in a small, heavy saucepan over medium heat until foaming. Add shallots (if using) and sauté 2 minutes. Do not let brown.

    2) Reduce heat to low, add flour, and whisk until smooth and raw taste is cooked off, about 1 minute. Gradually whisk in milk. Add bay leaf and cook until just thickened, stirring often, about 10 minutes.

    3) Stir in nutmeg and salt. Season with ground white pepper. Cool sauce slightly. Discard bay leaf before using.
  3. Drain the cauliflower and​ chop it up finely or roughly puree it. Put into a bowl and mix in the eggs, 2 cups béchamel​,​ parmesan cheese, a grating of fresh nutmeg, and salt and pepper to taste, adjusting if necessary. Mix well with wooden spoon.
  4. Butter an oven dish or loaf pan and sprinkle with half of the breadcrumbs to line the pan, shaking away the excess (use gluten free breadcrumbs if making gluten free). Pour in the mixture and sprinkle the surface with the remaining breadcrumbs.
  5. Bake for 30-40 min. in the hot oven, until the top is golden and slightly crusty. Serve warm.