Tag Archives: Summer

A Cove Recipe: Watermelon Gazpacho

A stay at the Billy Graham Training Center at The Cove provides ample opportunity to feast on God’s Word, but as any Cove guest will tell you, there’s also plenty of delicious food!

Cool and refreshing Watermelon Gazpacho Soup with cucumber, bell pepper and avocado.

1 large tomato

1/2 red bell pepper

1/2 green bell pepper

3 cups cubed watermelon

1/4 red onion

1/2 cucumber, peeled and seeded

1 Tbsp. fresh dill

2 tsp. red wine vinegar

1/4 cup olive oil

Salt and pepper to taste

Feta cheese to your liking

Put all ingredients in a blender except feta cheese and 1/4 cup cubed watermelon; blend.

Chill soup in container for up to six hours.

When serving, garnish soup with feta crumbles and the remaining cubed watermelon.

*Can also garnish with mint leaves or avocado.


Click here for a schedule of seminar, concerts, and retreats at The Cove in beautiful Asheville, NC.

Are you a Christian church or non-profit ministry looking for a place to hold your conference, retreat or ministry event?  Click here for more information on holding your event at The Cove.

Visit the Chatlos Memorial Chapel, Visitors Center, and Ruth’s Prayer Garden. Click here for directions and operating hours. Tours are free.

 

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Recipe from The Cove Kitchen: Iron Steak with Blue Cheese Bread Pudding

Recipes from The Cove kitchen logo

Grilled Iron Steak with Blue Cheese Bread Pudding
Grilled Iron Steak with Blue Cheese Bread Pudding

This delicious dish is a guest favorite at The Cove.  It’s much simpler than it looks, so give it a try and let us know how it turns out!

Grilled Iron Steak with Blue Cheese Bread Pudding

Serves 4

GRILLED IRON STEAKS

Ingredients

4 (6 ounce) iron steak filets
Salt and pepper
2 tablespoons unsalted butter, melted

Directions

Season steak with salt and pepper. Grill for 3-5 minutes on each side over medium high heat. Remove from heat, brush with melted butter and let rest for 5 minutes.

BLUE CHEESE BREAD PUDDING

Ingredients

1 French baguette, diced into small cubes
½ stick of unsalted butter
1 shallot, finely chopped
4 garlic cloves, minced
2 cups beef stock
2 cups heavy cream
½ cup blue cheese crumbles
½ cup Parmesan cheese
¼ cup fresh parsley, chopped
Salt and pepper to taste

Directions

Preheat oven to 350 degrees.

Dice bread into small squares (crouton size) and place in a 9″ x 13” greased pan.

Bake bread for 10 minutes at 350 degrees.

Add blue cheese sauce (see directions below). Toss to coat bread well with sauce. Bake for 25 minutes at 350 degrees.

For blue cheese sauce:

Melt butter in a sauce pan over medium heat. Add chopped shallot and minced garlic. Saute one minute and add beef stock and heavy cream, and bring to a boil. Add blue cheese crumbles and Parmesan cheese. Reduce heat for 2-3 more minutes until cheese is melted.  Add chopped fresh parsley and season with salt and pepper to taste.

Serve and enjoy!

Click here for printable recipe.

Find more recipes from The Cove Kitchen.