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Our Culinary team creates healthy, delicious dining with the freshest ingredients and locally-sourced vegetables whenever possible.

Alice-Dining.jpgWe understand that delectable dining is one of the most important parts of your day, and we take your preferences seriously. At times, we will utilize your favorite recipes in our menus to ensure you are enjoying the food you love most. Whether it's your mother's lasagna or your famous key lime pie, our residents have a hand in selecting their meals and favorite foods for our weekly menus.

Below is a listing of a few of our residents' favorite recipes and meals as well as a Sample Menu. We've also compiled a list of our resident's top recipes. Take a peek at these delicious treats here by viewing our 2014 Sagora Recipe Book and 2015 Sagora Recipe Book.

Our Culinary Directors are focused on using fresh, seasonal ingredients in our monthly dining options. In 2015, we are excited to announce our HealthyU Program featuring one fresh ingredient of the month. Check out our Ingredient Of The Month to view this year's selections! Aberdeen's Facebook Page will have pictures of the creative ways our Culinary Directors present the ingredient! 

chicken-balsalmic.jpgBone-in Chicken Breast with Balsamic Reduction

  • 4 deboned chicken breasts with the wing bone left in
  • 1/4 c. garlic, chopped
  • 1/4 c. onion, chopped
  • 1/4 c. olive oil
  • 1/2 tsp. fresh cracked pepper
  • 1 tsp. kosher salt
  • 1 c. balsamic vinegar

Combine all the seasonings, rub on both sides of chicken, and marinate overnight. In a medium pan, sear the chicken breast skin side down until the skin is crisp. Place in a 350 degree oven for 20 minutes, or until the chicken is cooked to 165 degrees. Remove from pan and let rest. Save pan for the reduction sauce. Add one cup of balsamic vinegar to the pan in which the chicken was cooked. Do not remove the chicken particles stuck to the pan, as they will add flavor to the reduction sauce. Cook down the balsamic vinegar to two tablespoons. Drizzle on top of chicken breasts and add your favorite sides.

chicken-caper.jpgChicken Breast with Caper Parsley Butter Sauce

  • 4 chicken breasts, lightly pounded
  • 2 eggs, whipped
  • 1 tbs. garlic, minced
  • 2 tbs. onion, diced
  • 1/4 c. olive oil
  • 3 oz. unsalted butter
  • 3 oz. of chicken broth
  • 2 oz. white wine
  • 1 oz. parsley, chopped
  • 1/2 tsp. fresh cracked pepper
  • 1 tsp. kosher salt

Season the chicken and coat with the egg mixture. In a Teflon pan, add half of the oil and cook the chicken until done on both sides. Remove and keep warm.
Meanwhile, add the rest of the oil and sauté the garlic. Then add the onions, deglaze with the white wine, add the broth and bring to a boil. Reduce slightly.
Remove from the heat and add the butter and parsley. Whisk until the butter is melted. Pour over the chicken and serve with your favorite sides. 

pork-avocado.jpgGrilled Boneless Pork Chops with Avocado and Lime

  • 4 pork chops
  • 1 tsp. kosher salt
  • 1 tsp. cracked pepper
  • 1 tsp. garlic, minced
  • 1/4 tsp. lime zest
  • 1 oz. fresh lime juice
  • 2 oz. olive oil
  • 1 avocado

Combine the seasonings with olive oil and rub onto the pork chops. Set aside for one hour.
On a hot grill, cook both sides of the prok until the center of the pork is slightly pink. Let rest for five minutes before serving.
Slice the avocado and arrange on top of the pork.
Serve with your favorite side.

pork-herbs.jpgHerb Crusted Pork Loin

Makes 4 to 6 servings

  • 2 tsp. chopped Italian parsley
  • 1 tsp. chopped fresh thyme
  • 1 tsp. chopped rosemary
  • 1 tsp. chopped oregano
  • 3 oz. dijon mustard
  • 2 lbs. of lean, skinless pork loin

Mix the fresh herbs together and spread out onto a large plate.
Rub the pork loin with the mustard and lightly season with salt and pepper. Then roll the pork loin in the fresh herbs until well covered.
Place in the oven at 400 degrees for 25 minutes or until the center is 145 degrees. Remove and let rest for 10 minutes.
Slice thin and serve with your favorite sides.