I was a bit nervous about a week without meat, but I was completely satiated after each meal and actually didn’t miss it (don’t worry, not going veggie!).
RLP prides itself on creating dishes with produce from its organic garden, local ingredients and sustainable fish. I was beyond impressed with not only the sumptuous vegetarian spa food, but the presentation!
The chefs were so inventive with the flavor combinations and wide array of ingredients used in each dish. Felt like I was indulging as I devoured these healthy dishes! I was spoiled all week. Had to snap away and dedicate a post to RLP!
|Fresh catch of the day with rustic mashed potatoes, seasonal vegetables and creamy caper sauce|
Banana coconut frozen yogurt with apricot compote
|Fresh Baja yellowtail on sofrito provencal vegetables and spice garden potatoes|
|Azteca lasagna on chipotle creamy sauce|
|Mango pannacota and peach sorbet with blackberries|
|Daikon pepper and carrot salad with baby Asian leaves and tangerine vinaigrette|
|Fresh catch of the day with fresh barley, carmelized roots and mango chipotle sauce|
|Tempeh scaloppini with sauteed bok choy, Thai soba noodles and tamarind sauce|
|Lemon verbena granita with garden berries and plums|
|Pear and fennel salad with crumbles of blue cheese and mint dressing|
|Spinach and goat cheese cannelloni on marinar sauce with caper artichoke asparagus|
|Tuscan eggplant parmigiana with caper artichoke asparagus|
|Creamy cottage ice cream with amaranth cookie|
|Radicchio and apple salad with smoked mozzarella and walnut mustard vinaigrette|
|Tuscan ratatouille with hummus and beluga lentils|
|Duo chocolate with garden strawberries|
|Breakfast at the organic garden|
|Smoked salmon buckwheat bellini|
|Barley and wild rice risotto on sauteed spinach with asparagus in mushroom sauce|
|Jicama and pepper slaw salad with pasilla dressing|
Rancho La Puerta. Tecate, Mexico.