By: Kim Macy, Miraval Pastry Chef
April 2014 Recipe of the Month
This month's recipe of Mushroom Bell Pepper Pizza is featured in Sweet & Savory Cooking, Miraval's newest cookbook created by Executive Chef Justin Cline Macy and Pastry Chef Kim Macy.
The earthy flavors of this pizza really pop when you drizzle on the balsamic just before serving. Balsamic reduction is one of Executive Chef Justin Macy's "secret weapons". It’s so easy to make and will last in your refrigerator for months. A few drops of the sweet, tangy sauce can benefit all kind of dishes, from vegetables to grilled meats.
By Junelle Lupiani
Stop the sluggish, tired feelings that come with Monday morning by following these simple 5 steps. You will have more energy to be successful for the week ahead!
Five Steps to Energize Your Day
New in April
Here at Miraval we try to expand our offerings as much as possible. We would like to introduce to you our new offerings available April 2014. Whether you enjoy spa services, artistic expression, culinary, lecture or fitness we have something new for you!
Himalayan Sound Bath with Pam Lancaster $95
March 2014 Recipe of the Month
This month's recipe of Coconut Lime Bars is featured in Sweet & Savory Cooking, Miraval's newest cookbook created by Executive Chef Justin Cline Macy and Pastry Chef Kim Macy. These citrusy bars are the perfect way to welcome the warmer weather!
"Everybody loves this kind of slightly fancy bar cookie, especially my version with fresh lime juice and lime zest—although, the classic lemon version is pretty great, too. These are easy to make—just press the crust into the pan—but they’re delectable enough to serve as a dessert for guests or to bring to a cookie swap. I use coconut oil instead of butter in the crust, which has a wonderful flavor and no cholesterol. You can add toasted coconut to the top for garnish if desired." - Pastry Chef Kim Macy