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Our culinary teams create healthy, delicious dining with the freshest ingredients and locally-sourced vegetables whenever possible.

We understand that delectable dining is one of the most important parts of your day, and here at Sagora Senior Living, we take your preferences seriously. At times, we will utilize your favorite recipes in our dining options to ensure you are getting the food you love most. Whether it’s your mother’s lasagna or your famous baby back ribs, our residents have a hand in selecting their meals and favorite foods for the weekly menus.

Scroll down to enjoy a few of our residents’ favorite recipes!

Crisp Watercress Salad

Spring has sprung! Enjoy this refreshing salad as a side or on its own for a healthy entrée! This recipe is shared from our Culinary Director, Michael Atwater, at Ansel Park Independent Living.


  • 4 heads of watercress
  • 1 fuji apple
  • 1 black radish
  • ½ fennel bulb (Reserve a single fennel frond to top the salad with.)
  • ¼ cup of vinaigrette of your choice – we used raspberry.
  • ¼ gorgonzola cheese crumbles
  • ¼ dried cherries
  • ¼ crispy crumbled bacon



  1. Pull leaves from watercress, wash and dry well.
  2. Thinly slice apple, black radish and fennel and place in a bowl together.
  3. Add your vinaigrette to the bowl with the apple, radish and fennel.
  4. Place watercress in center of plate, add the mixture from the bowl.
  5. Garnish with the dried cherries, gorgonzola cheese and bacon crumbles.
  6. Place fennel frond on top to complete.



Strawberry Goat Cheese Bruschetta

Looking for a light appetizer to serve at your next gathering? This bruschetta is sure to be a crowd pleaser! This recipe is shared from our Culinary Director at The Heritage Tomball, CJ Barker.


1 pint of ripe strawberries
6 oz. goat cheese
¼ – ½ cup heavy whipping cream
3 basil leaves
balsamic glaze
1 baguette sliced.


  1. Preheat oven to 400 degrees F, slice baguette and toast until crispy.
  2. Whip goat cheese with heavy cream until desired consistency is reached.
  3. Dice strawberries.
  4. Top baked baguette slices with goat cheese and strawberries.
  5. Garnish with fresh basil and drizzle with balsamic reduction.



Millionaire Pie – a Lakestone Terrace Resident Favorite!

As summer continues to sizzle, this Millionaire Pie is the perfect treat to serve guests when you’re looking for a quick, simple and refreshing dessert. This recipe is an all-time resident favorite at Lakestone Terrace Senior Living in Granbury, Texas, shared from the community’s Culinary Director, Debbie Morton.

 Millionaire Pie

2 prepared graham cracker crusts
1 14 oz. can sweetened condensed milk
10 oz. cool whip
10 oz can crushed pineapples, drained
3 Tbsp lemon juice
¾ cup of pecans


  1. In a large bowl, combine all ingredients and pour them into the pie crusts.
  2. Refrigerate for two hours.
  3. Slice each pie into eighths and serve.




Roast Rack of Lamb with Potato Gratin and Asparagus Bundles

Looking to really impress some dinner guests? Look no further than our Roast Rack of Lamb with Potato Gratin and Asparagus Bundles! This recipe is shared from our Culinary Director, Greg Daniel, at Landon Ridge Sugar Land in Sugar Land, Texas.

 Marinade for Lamb


3 each, Lamb New Zealand 18oz cut in half
1 Tbsp chopped garlic
1 Tbsp fresh rosemary chopped
4 oz oil


  • Mix garlic and rosemary into oil and liberally coat lamb racks (6) and allow to marinate overnight or four hours minimum.


Potato Gratin


16 oz heavy cream
3 eggs
10 potatoes, peeled
2 cups parmesan cheese
3 Tbsp fresh thyme chopped


  • Pre-heat oven to 300 degrees F.
  • Mix together, egg and cream.
  • Thinly slice potato and place directly in cream mix.
  • Toss as you go until all potato are sliced and in mix.
  • Liberally grease a 6×6 oven pan.
  • Shingle potatoes in pan and cover with parmesan and repeat until all potato in pan.
  • Top with small amount of whole butter chopped and spread over the top evenly (will help not to burn).
  • Place in oven for approximately one hour, until golden brown and fork tender.
  • Remove and allow to cool.
  • May be served hot and spooned directly onto a dish, or cool off, and cut into shapes to be reheated.


Asparagus Bundles


1 bunch asparagus
1 bunch green onions
1 red bell pepper, sliced


  • Boil salted water and blanch and shock (in ice water) the asparagus and green onion.
  • Remove the cooled vegetables and pat dry.
  • Group asparagus in 6-7 pieces each and place red pepper in middle, wrap and tie with green onions.
  • Set aside.


Rosemary Jus


3 cans beef broth (3×32 oz)
2 Tbsp rosemary, chopped
2 Tbsp cornstarch
Salt and pepper to taste


  • Place broth in pot and reduce to 32 oz.
  • Thicken sauce with mixture of cornstarch and water.
  • Check seasoning.


Day of:

  • Pre-heat oven to 400 degrees F.
  • Place heavy bottom pot on stove over high heat. Remove lamb from marinade.
  • Season with salt and pepper and sear nicely in hot pan.
  • Remove and place on sheet pan (cookie sheet) into oven for 10 minutes.
  • At the same time, place a small amount of butter on the potatoes and place in oven to reheat.
  • In a small pan with water and butter, gently warm asparagus. Also, heat sauce.
  • Remove lamb from oven and allow to rest for five minutes. Watch potatoes and pull them when hot.
  • Have plates ready, cut lamb in half, two bones each.
  • Place all items on plate nicely and finish with sauce.


Bon Appetit!


Do you have questions? We have answers.

At Sagora Senior Living our goal is to be accessible to our residents and their families, our future associates, and our customers. To that end, we look forward to hearing from you.
(817) 446-4792