Our Favorite Recipes

Enjoy some of our chef’s favorite recipes. We are constantly cooking up something great at Well-Spring. We invite you to come and see all that our community has to offer. To learn more, click here.

Stuffed Portobellos

Vegetarian. Can be served as an appetizer or main course. Serves 4.

  • 4 portobello mushrooms, stems removed.
  • ¼ cup olive oil
  • 2 cups ricotta cheese
  • 4 cups fresh spinach
  • 1 egg
  • ½ cup parmesan, shredded
  • ¼ cup chopped basil
  • Salt and pepper

Remove stem and scrape gills from underside of mushroom cap. Toss mushroom in olive oil, salt and pepper. Sauté fresh spinach leaves for 1 minute to wilt. Cool and squeeze out excess water. In a large mixing bowl, combine ricotta cheese, egg, parmesan cheese, ¼ c finely chopped fresh basil and chopped wilted spinach. Mix thoroughly. Spoon mixture into the cleaned out portobello cap. Bake at 350 degrees for 15 minutes. The mushroom should be relatively soft and cheese mixture set with a little browning on top. This dish can be served with tomato relish, tomato sauce, or with simple balsamic vinegar and olive oil.

Warm Tomato Relish with Garlic and Basil

Watch a video of Well-Spring’s Director of Dining Services, Todd Dumke, preparing this dish.

This versatile recipe can be used as a light healthy sauce for nearly all types of seafood, chicken or as an appetizer with toasted French bread. Serves 4

  • 4 large heirloom or slicing tomatoes.
  • 1 clove garlic, chopped.
  • 6 large basil leaves
  • ¼ cup extra virgin olive oil
  • Salt and pepper.
  • 1 Tbsp butter, optional

Score the bottoms of the tomatoes with an “X”. Put into a pot of boiling water for 20 seconds. Remove and place into a bowl of ice water. Remove skin and cut in half. Gently squeeze out some of the water and seeds from the tomato. Dice tomatoes. Chop garlic and basil.

In a sauté pan, add ½ the olive oil. Over low heat add garlic and gently sauté until garlic is lightly brown. Add tomatoes. Turn heat up and sauté for 3-4 minutes. Remove from heat. Add basil, salt and pepper and butter (optional). Serve warm.

Tuscan Style Artichoke Salad

Serves 4

  • 1 pound roma tomato, diced
  • ½ shaved red onion
  • 2 cans artichokes, drained and rinsed
  • ½ cup olive oil
  • ½ cup chopped fresh basil
  • ¼ cup chopped parsley
  • 1 can chickpeas, drained and rinsed
  • Juice of 2 lemons
  • ½ cup extra virgin olive oil
  • Salt and pepper to taste

Dice tomato. Slice red onion as thin as you can. Quarter artichoke hearts. Mix all ingredients in a medium mixing bowl. Squeeze lemon juice over salad and add olive oil. Mix to incorporate. Let stand at least an hour before serving.

Creamy Tomato Soup & Inside-Out Grilled Cheese

Classic combination with a fun twist on the sandwich. Serves 4

Tomato Soup:

  • 2 cans whole peeled tomatoes
  • 2 cans diced tomatoes in juice
  • 1 tsp crushed red pepper flakes
  • 2 cloves garlic
  • ½ cup extra virgin olive oil
  • ½ yellow onion, chopped
  • 1 Tbsp sugar
  • 1 cup cream
  • 4 basil leaves
  • Salt and pepper

In sauce pot, add onion, garlic, crushed red pepper and olive oil. Cook until garlic begins to soften. Add tomatoes and sugar and simmer for 25-20 mins. Blend with immersion blender. Add cream and stir until well mixed. Add basil leaves and mix until smooth. Adjust with salt and pepper.

Inside-Out Grilled Cheese:

  • 8 slices white bread
  • 4 slice American cheese
  • 4 slice Havarti, provolone or mozzarella
  • 4 tsp butter, softened
  • 3 oz shredded cheddar
  • 3 oz shredded parmesan

Mix parmesan and shredded cheddar together. Brush soft butter on each side of the outside of sandwich. Sprinkle with shredded cheese mixture. Place on either a warm Teflon saute pan or flat top. Cook until outside cheese has melted and become crunchy. Flip and repeat until both sides are golden brown.

Southern Style Black Eyed Peas: “Hoppin’ John”, symbolizes wealth

  • 1 pound bag dried Black eyed peas, soaked overnight
  • 6 ounces smoked bacon, or smoked turkey, diced
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 3 stalks celery, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 tsp paprika
  • ½ tsp cayenne or crushed red pepper flake (optional)

Drain and rinse peas, add bacon to large sauce pot, once bacon just begins to brown add onions, celery, peppers, and garlic. Cook for 3-4 minutes, add peas paprika and cayenne,  cover with water (you’ll need to cover 2-3 inches over level of peas) bring to a simmer, reduce heat and allow to cook slowly for 1 hour. Check peas for doneness. Let cook additional 15-20 minutes if needed.

Serve as a stand alone dish, or for traditional Hopping John – serve with steamed white rice.

Southern Style Collards Greens, Symbolizes good fortune

Serves 4-6

  • 2 bunches collard greens
  • 8 ounces salt pork/ bacon, or smoked ham hock
  • 1 onion, chopped
  • Water
  • ½ c apple cider vinegar
  • Optional  – crushed red pepper flakes,  garlic

Strip collard leaves from stem and rough chop. Dice onion, if using bacon cut into large dice, if using ham hock, place it in the pot whole. Add water–just enough to cover collard greens, onions and optional ingredients,  use half the cider vinegar,  reserving half for after cooking  if needed.

Simmer for 45 mins to 1 hour low and slow. Collards should be tender, slightly smoky and slightly acidic. If you prefer them to be more acidic, add the remaining vinegar. Adjust with salt and pepper.

Slow Roasted Pork Shoulder, Sign of prosperity

Serves 6 with leftovers

  • 1 5-7 lb pork shoulder, boneless
  • Salt
  • Pepper
  • 2 onions, roughly chopped
  • 2 carrots roughly chopped
  • 4 stalks celery chopped

Preheat oven to 300. Salt and pepper pork. Using a large roasting pan (you may also use a crock pot). Add vegetables to bottom of the pan. Set pork on top of vegetables. Place in oven for 3 hours. You may test with a meat thermometer. If you want tender yet sliceable meat – remove pork at 190 degrees. If you want pull-apart fork tender pork, remove from oven at 195-200 degrees. Allow pork to rest 20 minutes. Place roasting pan on stove top spoon out some of the fat. Add 2-3 tablespoons flour and stir. Scrape the brown bits off the bottom of pan and simmer gravy for 10 minutes to cook out the flour taste. Strain to remove roasted vegetables.

A stack of cornbread on a blue plate with skillet in background

Southern Skillet Corn Bread, represents gold

Makes 6 large wedges

  • ¼ c melted shortening  or butter ( bacon grease is a wonderful substitution)
  • 2 c yellow cornmeal
  • ¼ c all purpose flour
  • 2.5 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 1 ¼ c  buttermilk
  • 1 egg

Preheat oven to 425. Use a cast iron skillet and brush it with the shortening,  add the pan to oven to get it preheated also. Mix all dry ingredients together. In another bowl mix buttermilk, egg and remaining shortening. Fold the wet mix in the dry mix. Stir until combined. Do not over mix.

Pour into preheated cast iron, reduce temperature to 375. Bake approximately 20 minutes.

Remove, cool and slice.

Sweet and Spicy Pepper Jam

Yield: Approximately 3 cups

  • 6 jalapeños sliced open, seeds removed
  • 6 red bell peppers, seeds and pith removed
  • 1 tsp crushed red peppers (optional)
  • ½ c red wine vinegar
  • 3 c sugar
  • 1 c water

Cut peppers and remove seeds and white pith. Finely chop peppers or place in a food processor. Peppers should still have small chunks. Do not process until smooth. Add to sauce pot. Add sugar, water, vinegar and crushed red pepper. Boil vigorously until thickened. Jam sets at 220 degrees.

You may use a thermometer or test the set with a plate that has been chilled in a freezer. Spoon jam onto cold plate and let sit you will see how set the jam is once cooled.

Once it appear to be a good set, remove and cool immediately. Jam will last 2 weeks in refrigerator. 

Suggested use: Serve as a condiment for cheese and crackers.

Tomato Bruschetta

Yield: Serves 4

  • ½ red onion, small diced
  • 3 vine ripened, heirloom tomato, (whatever your favorite variety may be)
  • 1 clove garlic, finely chopped
  • 4 basil leaves, cut into thin ribbons
  • Extra virgin olive oil
  • Salt, pepper
  • ½ loaf French bread, slice in half (think hoagie roll cut)

Dice the onion, chop garlic, and dice tomatoes,  add to a bowl, thinly slice basil leaves. Add olive oil, salt and pepper. Brush the French bread with olive oil, season with salt and pepper. You may then either toast in the oven or place on a hit grill and gril the bread. Slice into smaller pieces and serve with tomato mixture. ** To prevent the bruschetta mix from becoming too water logged, do not mix your ingredients together until right before you plan to serve.

Pan seared trout fillet with cucumber yogurt dressing

Yield: 4 servings

  • 4 trout fillets
  • Pinch of salt and pepper
  •  3 Tbsp oil
  • 1 European cucumber, roughly chopped
  • Juice of ½ lemon, and zest.
  • 1 cup yogurt
  • 1 tsp dill
  • 2TBS extra virgin olive oil

Season the fish. Prepare a very hot skillet. Place a small amount of oil in the pan. Once oil begins to smoke. Carefully place fillet flesh side down in pan and sear it for 3 minutes. Turn fish and sear skin for 2 minutes. Remove from pan and hold.

For the dressing:

Chop cucumber. (We use European cucumbers because they have thin skin and very small seeds.) Add to blender. Zest ½ of a lemon along with the juice, add dill and olive oil. Blend into a smooth puree. In a small bowl, add puree to yogurt and whisk together until well incorporated. Sauce will be thin.

This is a very light and refreshing summer sauce that can be used for may types of seafood. 

Stuffed portabello mushrooms

Yield: 4 servings

  • 4 portobella mushrooms
  • 8 ounces ricotta cheese
  • 2 ounces grated parmesan cheese
  • 1 egg.
  • 2 cups fresh spinach, wilted.
  • 3 TBS chopped basil
  • 2 cups prepared tomato sauce.

Turn the portabello cap upside down, with a knife or spoon. Scrape the gills off the mushroom.   Set it aside. In a sauté pan with a small amount of olive oil, wilt the spinach. Remove from pan, cool slightly and press out as much water as you can. Roughly chop. In a mixing bowl, add ricotta, egg, parmesan and basil. Whisk vigorously to incorporate the egg. Fold in chopped spinach. Divide mixture into 4 equal portions and place in the scraped-out bottom of the mushroom. Place on a sheet pan and bake at 350 for 15-20 minutes until mushroom is softened and cheese mixture is lightly browned. Serve over your favorite tomato sauce.

Cider & Molasses-Brined Bone-In Pork Chop

  • 2 cups apple juice
  • 2 Tbsp salt
  • 1 Tbsp brown sugar
  • 1/4 cup molasses
  • 1 tsp black peppercorns
  • 1 sprig thyme
  • 1 sprig rosemary


Bring brine ingredients to a boil. Remove from heat and let stand 1 hour in refrigerator to cool. Add pork chops and let stand fully covered in brine for 4 hours. Remove, drain well. Let stand overnight in refrigerator uncovered to air dry. Brush pork chop with oil. Place on a hot grill and cook for 4 minutes. Turn over and cook an additional 4-6 mins. Remove from grill and let stand 5 mins to rest.

Summer Squash Casserole

  • 2 strips bacon, sliced thin
  • 2-3 yellow squash, sliced thin
  • ½ yellow onion, julienned
  • 4 eggs
  • 2.5 cup heavy cream
  • 2 Tbsp chopped basil
  • ½ tsp each salt and pepper

Thinly slice bacon, render over medium heat. Add onions and cook until onions are lightly browned. Drain off half the fat. Mix eggs and cream to make basic custard. Thinly slice squash.  Chiffonade basil. Mix all ingredients in mixing bowl. Spray a 2-inch hotel pan. Add squash mixture and press gently to evenly spread throughout pan. Make sure custard coats all ingredients.  Bake at 300 uncovered for approximately 40 minutes, until custard is set. Remove and cool. Cut into 2-inch squares for service.

Wilted Swiss Chard

  • 1 bunches Swiss chard, chopped. Keep 1/2 stems. Remove browned cuts at bottom
  • 1 Tbsp chopped garlic
  • ¼ cup extra virgin olive oil (EVOO)
  • 1/4 cup water
  • Salt and pepper to taste

Chop chard, wash thoroughly to remove grit and dirt.  In a rondo- heat EVOO over medium heat.  Add chard stems first then garlic. Cook until garlic begins to brown do not burn!   Add chard and stir until chard begins to lightly wilt. Add water to  create steam.   Stir, chard should be wilted and tender but not overly mushy.  Season and serve.

Cider Syrup


  • 1 cup apple juice
  • 1 cup apple cider vinegar
  • 1 cup brown sugar
  • 1 cinnamon stick
  • 1 sprig thyme
  • 1 tsp black peppercorns

Add all to sauce pot. Reduce by ¾. Do not burn! Remove from heat. Strain out seasonings. Reserve hot for service. You may adjust consistency as needed with either cider or vinegar.

Mediterranean Quiche with Sundried Tomato, Feta Cheese and Spinach Quiche


  • 1 precooked 9 inch deep dish pie shell
  • 3 large eggs
  •  ½ pint of heavy cream or ½ and ½
  • ½ cup of feta grated or cubed small
  • 2 oz. hydrated sundried tomatoes
  • 1 oz of sauteed fine diced red onion
  • 3 oz Fresh spinach sauteed, drained and chopped
  • Pinch of nutmeg, pinch of salt
  • 1 precooked 9 inch deep dish pie shell
  • 3 large eggs
  •  ½ pint of heavy cream or ½ and ½
  • ½ cup of feta grated or cubed small
  • 2 oz. hydrated sundried tomatoes
  • 1 oz of sauteed fine diced red onion
  • 3 oz Fresh spinach sauteed, drained and chopped
  • Pinch of nutmeg, pinch of salt


Pre-heat oven to 300 degrees and partially cook your pie shell for 10 minutes to lightly brown. In a large mixing bowl, beat the eggs, then add the heavy cream and mix together well. Fold in all the rest of the ingredients and stir. Using a ladle, ladle the mixture into the pie shell getting the ingredients and wet mix evenly distributed. May use a fork to slightly stir. Bake for approximately 40-45 minutes or until the quiche is firm in the center and golden brown.  

Braised Pork Chops with Summer and Fall Vegetables


  • 4 Bone-in Rib Chops or your preference, cut 1-inch thick
  • Flour seasoned with salt and pepper
  • 2 Garlic cloves smashed and chopped
  • 1 large diced onion
  • 2 peppers any color – 1 inch cubed
  • 1 medium size eggplant cut in 1 inch cubes
  • A mixture of 2-3 medium size squash
  • 1 medium box of Button mushrooms
  • Fresh garden tomatoes or canned diced or plum tomatoes
  • A mixture of fresh (or dry) thyme, basil and oregano
  • Rice or a hearty pasta like rotini


Heat a large fry pan with olive or vegetable oil. Dredge your pork chops in the flour, covering all sides. Lightly brown and place in a deep-sided Pyrex dish. In the same pan, sautee the onion and garlic in olive oil. Add the remaining cut vegetables and herbs. Sprinkle with salt and pepper, tossing lightly, bringing the flavors together but not cooking through. Pour the vegetable mixture over the pork chops and cover with saran wrap and foil to create a good seal. Bake in a 400-degree oven for 25 minutes and shut off oven while you make your rice or pasta. When ready, remove pork chops and place on platter. Spoon vegetables over rice or pasta to serve.

Eggplant Parmigiana


  • 2 quarts of Homemade tomato basil pasta sauce or your favorite jarred sauce. I like Michaels from Brooklyn Ny.
  • 2-3 Fresh eggplant peeled
  • Plain breadcrumbs that you season or pre-seasoned.
  • Dry Italian Herbs, Dry Parsley
  • 1 cup of Flour
  • 3 eggs x 2 = 6 eggs
  • Seasoned flour
  • 2 lbs. Ricotta Cheese
  • 1 pound of whole milk mozzarella grated
  • Parmesan Cheese
  • Filling – Beat 3 eggs. Add ricotta cheese, ¾ lb. shredded mozzarella, ¼ tsp. dry parsley, ¼ tsp granulated garlic and mix with a spatula. Add a little milk if it is too thick, however, mix should soft and not runny.
  • Breading – First, beat eggs and mix with an almost equal part of water. Next season breadcrumbs with salt and pepper, granulated garlic, and dry Italian herbs. Place both the flour and breadcrumbs in separate pie pans. After peeling the eggplant, you may cut in rounds for individual servings or long way through the eggplant for a casserole style. Either way, cut at least ½ inch thick. Dip eggplant in flour, then egg, then breadcrumbs and lay to the side.
  • Frying – lightly fry the eggplant cutlets in canola or olive oil blend until golden brown on both sides.
  • Assemble eggplant by placing sauce in a casserole dish first, followed by an eggplant cutlet, followed by the cheese mixture, then another eggplant and sauce over the top. Once you have assembled the eggplant, sprinkle with more mozzarella and parmesan cheese.
  • Bake covered with saran and foil in a 350 degree oven for about 1 hour or until an internal temperature of 165 degrees.

Lemon Chess Pie

Makes 1 9-inch pie


  • 1 oz of cornmeal
  • 1 oz of all purpose flour
  • 2 oz melted butter
  • 1 and a ½ cup of sugar
  • 5 oz. fresh lemon juice
  • 3 oz milk
  • 6 eggs
  • Pinch of salt


Whisk cornmeal, flour, and sugar together. Add melted butter, lemon juice and milk mix well. Add eggs, mixing by hand until the eggs are well incorporated. Pour into a 9-inch pie crust and bake at 325 degrees for 20 to 30 minutes (depending on depth of pie shell) until golden brown and jelled. Cool completely before wrapping.  

Broccoli Salad


  • 4 cups broccoli florets
  • ½ lb bacon cooked and diced
  • ½ cup raisins, craisins or dried cherries
  • ½ cup Toasted Pecan Pieces
  • ½ cup red onion diced small
  • 1 cup shredded cheddar
  • 1 cup Marzetti’s or preferred coleslaw dressing

Directions: Cut bacon into half-inch pieces and sauté in a fry pan until crisp. Drain and hold on paper towel. Cut the broccoli florets into bite-size pieces and place in a mixing bowl with all other ingredients. Add dressing and mix well. Allow to chill and serve.

Robin’s Best Vinaigrette Cole Slaw

Vegetable Ingredients:

  • 1 Head of fine shredded cabbage
  • 3-4 fine cut julienne carrots
  • 1 each fine cut julienne red, yellow and green peppers
  • 1- fine cut julienne white onion
  • 3-4 ribs of celery cut thin across the rib
  • salt and black pepper to taste
  • 1 Tbsp. Parsley flake
  • 1/2 Tbsp. Celery seed

Mix all these ingredients together well before you dress.


  • 2/3 of a cup white or apple cider vinegar
  • 1/2 cup salad oil
  • 1/2 Tbsp granulated garlic
  • 1 Tbsp white sugar
  • A pinch of dry dill or basil – your choice

Mix all in a bowl well and pour over the vegetable mix to marinate in the refrigerator.

George’s Easy Gazpacho

Ingredients – Makes 8 cups

  • 1 green bell pepper diced small
  • 1 Jalapeno – carefully diced and seeded
  • 1 cucumber seeded and diced small
  • 1 Small onion diced or green pencil onions chopped
  • 1 Garlic clove smashed and chopped
  • 1 large ripe tomato diced
  • ½ bunch of Cilantro washed and chopped fine
  • 8 oz. tomato juice Plus  8 oz. V-8
  • Salt, Black Pepper, Cayenne Pepper, sprinkle to taste


After Chopping all vegetables, place in a bowl and pour juice over the vegetables. Add a pinch of cayenne, salt and pepper to taste. Allow to chill for several hours or overnight before serving. Garnish with ripe cantaloupe.

Adam’s Creamy Dreamy Peanut Butter Pie


  • 1 Graham Tart Shell
  • ¾ cup creamy peanut butter
  • 4 oz. cream cheese
  • ¾ cups on confectioner’s sugar
  • ½ cup of milk
  • ½ cup cool whip or whipped topping
  • Chocolate syrup to blend and top

Directions: Blend the cream cheese in a mixer on low to medium to create a smooth consistency. Add confectioner’s sugar, then blend in peanut butter, chocolate sauce and milk. Scrape the sides of the bowl, and blend. Fold in the whipped topping by hand or on slow with paddle attachment. Spoon into a 9-inch graham cracker pie shell. Dot with topping and drizzle with chocolate.  Freeze overnight. Slice frozen and refrigerate 1 hour before serving.

Well-Spring Homemade Vegetarian Vegetable Soup with Grains

Homemade Vegetarian Vegetable Soup with Grains

Optional grains like barley of farro or canned beans

Ingredients: Makes 2  gallons.

First peel all the following ingredients saving peels for stock:

  • Large whole onion left whole, removing outer skin.
  • 1lb bag of carrots
  • 1 celery stalk, clip tops and bottom.
  • 2 large turnips
  • 1 Fennel Bulb
  • Clip 1 lb Green Bean ends for stock.
  • 1 small head of cabbage or other fresh greens like Swiss chard.
  • 4 large potatoes – optional.
  • 1 head of cauliflower use core and stems for stock
  • 1 large can of crushed tomatoes, and 1 can of water to rinse out the can

Stock Directions:

Place all washed peelings in a large stock pot and cover with water, add 5 bay leaves, thyme, salt, and fresh ground pepper. Cook until all the vegetables are well cooked, and the onion is fork-tender.

Soup Directions:

  1. While the stock is being made, dice up all the cleaned vegetables in edible size pieces. Keep the cauliflower, turnips, and potatoes separate to add a little later in the process.
  2. Remove the peelings from the stock, saving all the stock. Best done with a handheld strainer.
  3. Next step is optional – You may either roast your vegetables or put in the stock just as they are. Either way works well, though you may have a more aromatic flavor with roasting.
  4. Add vegetables to the stock along with one can of crushed tomatoes.
  5. Cook on medium heat allowing soup to simmer for 20 minutes. Now is a good time to add herbs that you may like, along with cauliflower, turnips and potatoes, as well as the optional farro or barley and then simmer for another 20-30 minutes.
  6. Taste and adjust seasoning.

Well-Spring Faro & Wild Rice Salad with Dried Apricot, Sugar Roasted Walnuts and Grapes, Green onions and a Pear, Topped with Balsamic Dressing

Farro & Wild Rice Salad with Dried Apricot, Sugar Roasted Walnuts and Grapes, Green onions and a Pear, Topped with Balsamic Dressing

Makes 8 ¼ cup servings.

Directions: Cook 1 cup of dry farro & ½ cup of Wild Rice according to package directions and cool.

For walnuts – Heat a small amount (2-3 tablespoons) of water in a saucepan and remove. Stir in ¼ cup of sugar to dissolve making a paste. Mix with 1 cup of chopped or halved walnuts or pecans. Bake on parchment-lined sheet pan in 350 degree oven for 10 – 15 minutes, browning slightly.

Cut dried apricots in strips and green onions into rings.

Slice seedless grapes in half or add ¼ cup of craisins if preferred.

Mix all in a bowl with the cooled grains.

Dressing- Mix ½ a cup of olive oil with a 1/3 a cup of Pear Balsamic vinegar, or Lambrusco or other Fruited Vinegar choice. Toss and refrigerate.

Well-Spring Tabbouleh Salad

Tabbouleh Salad


  • 1 lb. Bulger Wheat
  • 1/2 c Olive Oil
  • 2-3 Fresh Lemons, juiced
  • 1 Bunch Fresh Parsley, chopped
  • 1 c Vine Ripe Tomatoes


Cook 1 Lb of bulger wheat in 1 quart of salted water for 10 minutes. Cover and allow to finish cooking off the heat for 10-15 minutes. Cool. To make dressing, mix ½ cup of olive oil, the juice of 2 to 3 lemons, a bunch of fresh chopped parsley and a cup of fresh vine ripe tomatoes. Add all to the cooled bulger wheat. Taste and adjust flavor with lemon juice and salt if needed.

Well-Spring Garden Health Salad

Garden Health Salad

Ingredients: Clean and Rinse the following vegetables:

  • 4 Celery Stalks dice or cut into ¼ inch pieces
  • 1 large Cucumber , seeded and diced ¾ inch pieces
  • 3 medium size tomatoes cored and sliced in 1 inch cubes
  • 2 -3 mixed color or green peppers cut into 1 inch pieces


  • 2/3 cups of Lambrusco or Red wine Vinegar
  • 1 cup of olive oil
  • Pinch of salt, pepper, granulated garlic and sugar with 2 pinches of dry basil, parsley, oregano.

Mix all together taste and adjust the seasoning and pour over the vegetables.

Note – Best if allowed to marinate overnight in the refrigerator 

Well-Spring Waldorf Salad

Waldorf Salad

Ingredients: makes 4 cups

  • 4- 5 Large Assorted Apples Cored and Diced, not peeled
  • 1 and a ½ cup of fresh sliced White and Red grapes or Raisons
  • 1 cup of fine diced celery
  • 1 cup of chopped or walnut pieces
  • 1 cup of mayonnaise
  • Optional – A pinch of Sugar and a Pinch of Cinnamon

Toss all together in a bowl and allow to sit for 2 to 3 hours for the flavors to mix and get cold.

Serve on Bib or leafy lettuce optional.