El Silencio Lodge & Spa - Costa Rica - Alajuela, Costa Rica

Complimentary Recipes from Costa Rica

Happy Thanksgiving from Costa Rica - Roasted Veggie Salad

  • RVeggies
  • 2 Beets
  • 8 Baby Carrots
  • 2 tbsp Olive Oil
  • 3 tbsp Honey
  • 1 tsp Thyme
  • Sea Salt & Pepper (to taste)
  • 100 grams Cashewts
  • 3 tbsp Raw Sugar
  • 150 ml Balsamic Vinegar
  • 1 tsp Freshly Grated Ginger
  • 120 grams Chevre Cheese

Pre-heat oven (300 F). Peel beets and carrots and cut in big, coarse chunks. In a small bowl, whisk honey, olive oil, thyme, and salt & pepper to taste. Place vegetables in a baking tray, douse with the honey-olive oil mixture, cover with foil, and roast (35 mins).

In a separate tray, roast cashews for 5 minutes & set aside to cool down. While vegetables are roasting, mix raw sugar, vinegar & ginger in a small pot and bring to a boil.  Set to low heat & reduce to a syrup, stirring. Let it cool down.

Serve roasted vegetables warm over your favorite greens (arugula & spinach are recommended). Top with crumbled chevre, the roasted cashews, and cover with syrup.

Pineapple BBQ Sauce

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  • Fresh pineapple 200 grams
  • White wine vinegar 1tbsp
  • Spanish onion 200 grams
  • Fresh garlic 50 grams
  • Ketchup 4 cups
  • Canola oil 1/4 Cup
  • Salt and pepper to taste
  • Fresh cilantro 100 grams
  • Japeño peppers 30 grams

A perfect recipe to enjoy the best of Costa Rica's tropical flavors with your Summer BBQ.  Roast the pineapple, Spanish onions, garlic and jalapeños and let cool down to room temperature. Blend with the ketchup and fresh cilantro. Fold in the canola oil, white wine vinegar, and salt+pepper to taste.

Hot Salsa for Chilly Weather

  • SalsaCropSmall
  • 10 ripe plum tomatoes
  • 1/2 medium yellow onion
  • 1 garlic clove
  • 2 tbsp Chipotle sauce
  • 1 tbsp olive oil
  • 1 tbsp fresh lime juice
  • 1 tsp kosher salt
  • 1 tsp ground black pepper

In a food processor, flash puree the tomatoes until reaching a coarse consistency. Pour in a mesh colander and drain. Process the onion and garlic until finely chopped. Pour tomato, onion, garlic and the rest of the ingredients in a pot.

Cook on the stovetop for about ten minutes on low-medium heat, stirring thoroughly with a wooden spoon. Fold in additional salt and pepper to taste.

Serve warm (microwave a bit if necessary) with plantain chips, or thin slices of fresh carrot. For a spicier version, just add more Chipotle. Makes about 2 cups.

Green Plantain Ceviche

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  • 1 Green Plantain
  • 4 Peach Palm Fruit* (peeled & cooked)
  • Tomato 100 grams
  • Purple Onion 40 grams
  • Fresh Cilantro 50 grams
  • Fresh Orange Juice 2 oz
  • 2 Limes (juiced)
  • Red Bell Pepper 40 grams
  • Salt & Pepper
  • 1 Avocado

Boil the green plantain for about ten minutes. Let it cool down, peel, and cube.

Cube the Peach Palm Fruit and tomato. Finely chop the onion, bell pepper, and cilantro. Add all ingredients to a glass bowl and marinade with lime and orange juice. Add salt and pepper to taste and chill for half an hour.  Garnish with avocado slices and serve with your favorite chips!

* May be substituted with watermelon, green mango, granny smith apples, or pear squash.


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