St. Patrick's Day Cabbage and Noodles

L'Arche Cleveland Community Leader, Jen O'Malia, makes this special dish every year for St. Patrick's Day! Here you can see Jen in the kitchen preparing the meal over the years. Save this one for your own St. Patrick's Day celebrations this March!

If you are in the Cleveland area, consider attending one of L'Arche Cleveland's upcoming events!

Serves: 6–8
Prep Time: 15 minutes
Cook Time: 30–40 minutes 

Ingredients 

• 1 lb. bacon 

• 1 large head cabbage 

• 1 large Spanish onion or 2 small Spanish onions 

• 1 (16 oz.) bag egg noodles 

• Salt, to taste 

• Black pepper, to taste 

Directions 

1. Cook the bacon.
   Add bacon into a large, heavy pot or deep skillet. Fry slowly over medium-low heat, allowing the bacon to become crisp and the fat to render. 
2. Prepare the vegetables.
   While the bacon is cooking, slice the cabbage into strips and chop or thinly slice the onion. 
3. Remove the bacon.
   When the bacon is crisp, remove it from the pan and set aside. Leave all the bacon grease in the pot — that's where the flavor comes from! 
4. Cook the cabbage and onions.
   Add the cabbage and onions directly to the bacon grease. Season generously with salt and pepper to taste. Stir well to coat the vegetables in the bacon grease. 
5. Cover and cook.
   Cover the pot and cook for about 10 minutes, stirring occasionally, until the cabbage has wilted and the onions are soft and tender. 
6. Cook the noodles.
   While the cabbage and onions are cooking, prepare the egg noodles according to the package directions. Drain well. 
7. Bring it all together.
   Add the cooked noodles to the cabbage and onions. Chop or crumble the cooked bacon and add it back to the pot. 
8. Serve.
   Stir everything together until well combined. Taste and add additional salt and pepper if needed. 

Serve immediately while hot (stays hot in a roaster or crock pot if making multiple batches) and maybe with a green beer! 🍀🍺 

No-bake Lime Parfaits

L'Arche North Carolina began their Cook Together classes as a virtual offering to build community during the pandemic. Today, the classes continue and are held in person on a regular basis.

If you are in the Durham area, consider checking out one of the community's upcoming events!

Makes: 8-10 4 oz. servings

Ingredients:

• 1 2/3 Cups Graham Cracker Crumbs, plus more for topping 
• 16 oz Cream Cheese, softened 
• 1 Cup Sweetened Condensed Milk 
• 1/3 Cup Lime Juice (3-4 limes) 
• 1 Tbsp Lime Zest, plus more for topping 
• Whip cream for topping if desired 

Recipe:

1. Crush the graham crackers and set aside.
2. Using a mixer, beat the softened cream cheese, sweetened condensed milk, and lime juice until smooth and creamy.
3. Assemble the parfaits. Spoon a layer of crushed graham crackers into the bottom of each dish, reserving about half for the second layer.
4. Add a layer of the cream cheese mixture, followed by another layer of crushed graham crackers.
5. Add a final layer of the cream cheese mixture.
6. Top with whipped cream and a sprinkle of crushed graham crackers. Add lime zest, if desired.
7. Chill until ready to serve—and enjoy!

Vegan Quinoa Taco Casserole

L’Arche Portland was excited to offer this popular recipe from their community that is even incorporated into their emergency preparedness menu! Insider suggestion: “Add chips and cheese and avocados on top—yum!”

If you are in the Portland area, consider stopping by for one of the community’s upcoming events!

Makes: 4-6 servings
Serving size: 1 1/2 – 1 2/3 cups
Calories: ~1,850 kcal
Protein: ~71 g
Carbohydrates: ~252 g
Fat: ~66 g
Fiber: ~46 g

Ingredients:

• 1 teaspoon olive oil
• 2 cups cooked quinoa
• 3/4 cup taco sauce
• 12 teaspoon ground cumin
• 1 cup cooked or 1(14 ounce) can black beans
• 1 cup frozen corn
• 1 jalapeño, seeded and sliced (more or less, depending how hot you like it)
• 2 cups broken tortilla chips
• 1 1/2 cups chunky salsa
• 2 green onions, diced
• 1/2 to 1 cup vegan cheddar cheese (regular cheese is okay too)
• 1 large tomato, diced
• 1 cup shredded romaine lettuce

Recipe:

Preheat the oven to 350°F.

1. In a cast-iron skillet or frying pan, heat the olive oil over medium heat. In a large bowl, mix together the quinoa, taco sauce, cumin and
   black beans. Toss the quinoa mixture into the skillet and cook for 5 minutes then transfer back to the bowl and use a large spoon to fold in
   the corn and jalapeño (using as much as you like to reach the desired heat level).
2. Layer the tortilla chips over the bottom of a casserole dish. Spread an even layer of the quinoa mixture over the chips, then top with the
   salsa, then the green onions, and then the vegan cheese. Lay the slices of tomato over the top.
3. Bake for 20 to 30 minutes, or until the vegan cheese has melted. Serve with shredded lettuce over the top.

Edward’s Special Pickles

Edward at L’Arche St. Louis has a famous pickle recipe! He keeps several printed copies of the recipe on hand to share with L’Arche guests, volunteers, people he meets at career fairs, students, church members, and anyone else he meets. He has taught multiple pickle lessons now, including at the Midwest Regional Gathering and a L’Arche St. Louis Community Night where all participants got to cook along with him. This is just one of many ways that Edward uses his gifts to make people feel immediately welcome and to build community! (But don’t joke about putting your pickles in the freezer; you don’t want a pickle popsicle!)

If you are in the St. Louis area, consider attending one of the community’s upcoming events!

Grandma’s Famous Potato Salad + Tater Tot Casserole

L’Arche Tahoma Hope invited their community to send in recipes for this project, and in came two potato-centric dishes for you to enjoy! The first is a personal family recipe from Assistant, Josie Ruiz, and the second is a dish that has become popular at community events.

If you are in the Tacoma area, consider joining one of the community’s upcoming events!

Grandma’s Famous Potato Salad

Ingredients:

• 1lb of russet potatoes 
• 2 cups of mayo 
• 1 tablespoon of yellow mustard 
• 2 celery sticks 
• 1 pickle 
• 4 hard boiled eggs  
• 1 small can of black olives 
• 1/2 Tablespoon of salt 
• 1/4 Tablespoon of onion powder 
• 1/4 Tablespoon of garlic powder 

Recipe:

First you want to boil your potatoes and eggs for 20 minutes. Drain water. Once the potatoes and eggs are done you will peel the skin and shell off and dice them up in bite size chunks. Then you will dice celery, pickle and black olives into 1/8 inch size bits. Once everything is prepped you will add them all in a big bowl. Once they are in a bowl you will add your seasonings first to coat the ingredients. This allows the potato to soak up the flavor before adding the condiments. Once evenly seasoned, you will add the mayo and mustard and mix evenly. After you have completed your potato salad, feel free to taste test and add anything else you may enjoy to really match the flavor you’re looking for. 

Tater Tot Casserole

Ingredients: 

• 2lbs of ground beef
• 2 (10.5 ounce) can condensed cream of mushroom soup
• Salt to taste
• Ground black pepper to taste
• 1 (32 ounce) package frozen tater tots
• 2 cups shredded cheese
• 2 cups of carrots, corn, and peas

Recipe:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook ground beef until browned and crumbly
3. Stir in condensed soup and veggies of choice; season with salt and black pepper
4. Stir in frozen peas, carrots and corn. Cook until heated through
5. Transfer mixture to a 9×13-inch baking dish; layer tater tots evenly on top and sprinkle with cheddar cheese.
6. Bake in the preheated oven until tater tots are golden brown and hot

Note: Substitute with your favorite condensed soup if desired!

Welcome to the Ukrainian Table!

In Ukraine, food is far more than just sustenance – it is a gesture of love, community, and unconditional hospitality. To welcome someone to a Ukrainian home is to invite them to sit, share, and stay a while. Traditional Ukrainian cuisine is rooted in simple, wholesome ingredients from the earth, crafted with care, and perfected over generations. 

The dishes on this menu are very special to us. They are the absolute favorites of our core members in the workshops, and recipes we love sharing together during our daily lunches at L'Arche. Whether it is a bowl of vibrant borscht, steaming handmade varenyky, crispy golden deruny, or tasty syrnyk, these meals are meant to gather people around one table. 

We are so joyful to share these cherished flavors and traditions with our L'Arche family today. Smachnoho! (Bon appétit!)

Traditional Ukrainian Red Borscht  

Yield: 6–8 servings 

Ingredients: 

For the Broth: 

• 1.5 lbs / 700 g pork or beef on the bone (pork ribs or beef chuck work best) 

• 10 cups / 2.5 L water 

• 1 medium onion, peeled (left whole) 

• 1 bay leaf 

• 1 tsp salt 

For the Borscht Base & Sauté (Zashcharka): 

• 2 medium beets (approx. 12 oz / 350 g), peeled and shredded 

• 1 large carrot (approx. 5 oz / 150 g), peeled and shredded 

• 1 medium onion (approx. 4 oz / 120 g), finely chopped 

• 3 tbsp / 45 ml sunflower oil or butter 

• 2 tbsp / 30 g tomato paste 

• 1 tbsp / 15 ml fresh lemon juice or apple cider vinegar (essential to keep the bright red color) 

• 1 tsp sugar 

Vegetables & Finishing: 

• 3 medium potatoes (approx. 12 oz / 350 g), peeled and cubed 

• 1/2 head medium green cabbage (approx. 10 oz / 300 g), finely shredded 

• 2 cloves garlic, minced 

• 1/4 cup fresh dill and parsley, finely chopped 

• Salt and freshly ground black pepper to taste 

Instructions: 

1. Make the broth: Put the meat and whole onion in a large pot, cover with water, and bring to a boil. Skim off any foam from the surface. Lower the heat, add the bay leaf and 1 tsp salt, cover, and simmer gently for about 1–1.5 hours until the meat is tender. Remove the meat, shred it into bite-sized pieces, and set aside. Discard the whole onion and bay leaf. 
2. Boil the potatoes: Add the cubed potatoes to the simmering broth and cook for 10 minutes. 
3. Prepare the sauté (Zashcharka): While the potatoes cook, heat sunflower oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft. Stir in the carrots and beets. Cook for another 7–10 minutes, stirring occasionally. 
4. Add tomato paste & acid: Add the tomato paste, lemon juice (or vinegar), and sugar to the vegetables. Stir well and cook for 2–3 minutes to combine the flavors. 
5. Combine everything: Add the sautéed vegetable mixture (zashcharka), shredded cabbage, and chopped meat into the pot. Simmer together for 10–12 minutes until the cabbage and potatoes are fully tender. 
6. The garlic finish: Turn off the heat. Stir in the minced garlic, chopped herbs, salt, and pepper. Cover with a lid and let the borscht rest for at least 15–20 minutes before serving (this lets the flavors meld together). 

Serving Suggestion 

Serve hot with a dollop of fresh sour cream (smetana), sprinkled with extra dill, and accompanied by dark rye bread or garlic rolls (pampushky). 

Pro Tip: Borscht always tastes even better the next day! 

Ukrainian Varenyky (Dumplings) Dough 

Yield: Makes about 35–45 dumplings (3–4 servings) 

Ingredients: 

• 3 cups (400 g) all-purpose flour (plus extra for dusting) 

• Pinch of salt 

• 2 tbsp sunflower oil (or vegetable oil) 

• 1 cup minus 1 tbsp (220 ml) boiling water 

Instructions: 

1. Combine the base: In a large bowl, mix the flour, a pinch of salt, and sunflower oil. Pour in the boiling water.
2. Knead the dough: Stir carefully with a spoon. Once the mixture cools down enough to touch, knead it by hand until smooth, elastic, and pliable. Dust your hands and work surface with a little flour to prevent sticking. 
3. Rest the dough: Form the dough into a ball, wrap it in plastic wrap to prevent it from drying out, and let it rest at room temperature for 20 minutes. After resting, roll out the dough, cut out circles, and shape your dumplings with your choice of filling. 

Traditional Ukrainian Fillings 

Here are three authentic filling options:

1. Potato & Caramelized Onion

• Ingredients: Yukon Gold or Russet potatoes (mashed), finely chopped onions sautéed in butter until golden brown, salt, and black pepper. 

• Tip: Mix half of the sautéed onions directly into the mashed potatoes, saving the rest to serve on top. 

2. Savory Cottage Cheese / Farmer Cheese 

• Ingredients: Farmer cheese (or dry curd cottage cheese), 1 egg yolk, a pinch of salt, and finely chopped fresh dill (optional). 

3. Sweet Sour Cherry 

• Ingredients: Fresh or thawed pitted sour cherries, mixed with a little sugar and a dash of cornstarch (to catch the juices). 

Traditional Mushroom Gravy  

Rich mushroom gravy is a classic accompaniment to savory varenyky, especially in Western Ukraine. 

Ingredients: 

• 8 oz (220 g) fresh mushrooms (cremini, button, or wild mushrooms), finely diced 

• 0.5 oz (15 g) dried wild porcini mushrooms (optional, but adds incredible depth of flavor) 

• 1 medium onion, finely chopped 

• 2 tbsp butter or sunflower oil 

• 1 tbsp all-purpose flour 

• 1 cup warm water or mushroom broth 

• 1/2 cup heavy cream or sour cream 

• Salt and freshly ground black pepper to taste 

Instructions: 

1. (If using dried mushrooms) Soak dried porcini in warm water for 20 minutes, then drain (reserving the liquid) and chop finely. 
2. Melt butter in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent. 
3. Add the mushrooms and cook until their liquid evaporates and they turn golden brown. 
4. Sprinkle the flour over the mushrooms and stir continuously for 1 minute to cook out the raw flour taste. 
5. Slowly pour in the warm broth (or reserved mushroom liquid), stirring constantly to prevent lumps. Simmer for 3–5 minutes until the sauce thickens. 
6. Stir in the cream (or sour cream), reduce heat to low, season with salt and pepper, and let it gently warm through for 2 minutes (do not boil after adding cream). 

Serving Suggestion 

In Ukraine, savory varenyky are traditionally served warm, topped with caramelized onions or melted butter. Accompany them with a generous dollop of sour cream or pour rich mushroom gravy over the top — both are traditional and delicious ways to enjoy them! 

Traditional Ukrainian Potato Pancakes (Deruny) 

Yield: Makes about 12–15 pancakes (3–4 servings) 

Ingredients: 

• 2 lbs (900 g) potatoes (Russet or Yukon Gold work best) 

• 1 medium onion (approx. 120 g) 

• 1 large egg 

• 2 tbsp (20 g) all-purpose flour 

• 1 tbsp (15 g) sour cream (secret ingredient: prevents potatoes from browning and keeps them tender) 

• 1 tsp salt 

• 1/4 tsp freshly ground black pepper 

• Vegetable oil for frying 

Instructions: 

1. Prep the vegetables: Peel the potatoes and onion. Fine-grate both using the star-shaped fine side of a box grater (or use a food processor with a fine grating disc). Alternating between potato and onion keeps the potatoes from turning dark. 

1. Remove excess liquid: Transfer the grated mixture to a fine-mesh strainer set over a bowl. Let it drain for 2–3 minutes, gently pressing with a spoon. Discard the liquid, but keep the white potato starch that settles at the bottom of the bowl and add it back to the mix. 

1. Mix the batter: In a large bowl, combine the grated potatoes and onions, egg, flour, sour cream, salt, pepper, and saved starch. Stir well to form a cohesive batter. 

1. Fry until crispy: Heat a generous layer of oil in a skillet over medium heat. Scoop tablespoons of batter into the hot oil, flattening them slightly with the back of a spoon to form pancakes. Fry for 3–4 minutes per side until deeply golden and crispy. 

1. Drain: Transfer the finished deruny to a paper towel-lined plate to remove excess oil. 

Serving Suggestion 

Deruny are best enjoyed hot right out of the pan! In Ukraine, they are traditionally served with a dollop of fresh sour cream, garnished with chopped dill, or served alongside rich mushroom gravy.  

Lvivsky Syrnyk (Lviv-Style Ukrainian Cheesecake) 

Dough: 

• 1.5 cups flour 

• 2 tsp baking powder 

• ½ cup powdered sugar 

• 2 tbsp cocoa powder 

• 2 egg yolks 

• 200 g (approx. 7 oz / 14 tbsp) butter 

• Instructions: Combine all ingredients and knead into a smooth dough. Divide the dough into two equal parts. 

Cheese Filling (Curd Mass): 

• 200 g (approx. 7 oz / 14 tbsp) butter 

• 300 g (approx. 1.5 cups) sugar 

• 6 egg yolks 

• 1 kg (approx. 2.2 lbs) farmer's cheese (or dry curd cottage cheese / quark / ricotta) 

• 2 packages vanilla or cream pudding mix (Note: You can substitute the pudding mix with cornstarch + vanilla sugar) 

• A few drops of lemon or orange extract (flavoring) 

• Raisins, to taste 

• 8 egg whites (whipped) 

Preparation & Assembly: 

1. Cheese Mixture: Cream the butter and sugar together until smooth. Beat in the 6 egg yolks. Add the farmer's cheese, pudding mix (or starch + vanilla sugar), flavor extract, and raisins; mix thoroughly. In a separate bowl, whip the 8 reserved egg whites until stiff peaks form, then gently fold them into the cheese mixture. 
2. Assembly: Line a baking pan with parchment paper. Take the first half of the dough, pinch it into small balls, and spread them evenly across the bottom of the pan. Pour the cheese filling over the dough layer. Scatter the remaining half of the dough (in small balls) evenly over the top. 
3. Baking: Bake at 180°C (approx. 350°F) until fully cooked and set, about 50 minutes.

Paleo Brownies + Homemade Granola

At L’Arche USA, we don’t often get the chance to cook for one another being a remote team. But that doesn’t mean cooking, baking, and the foods we enjoy isn’t a regular topic of conversation!

Development Coordinator, Anna McNeely-Fox, has been cooking up many healthy alternative meals over the recent year and below is a recent paleo brownie recipe she shares with high praise. Communications and Creative Manager, Parker Davis, offers his personal granola recipe that has become a staple he frequently passes out to friends and family (even dubbing it “Christmas-nola” during the holidays last year). Enjoy!

Fudgy Paleo Brownies

(by Laura Sandford)

Ingredients:

• ½ cup creamy almond butter (or cashew butter)
• 1 Tablespoon coconut oil (melted, or butter)
• 2 Tablespoons maple syrup (or honey)
• 2 Tablespoons unsweetened applesauce
• 2 Tablespoons coconut sugar
• 1 Tablespoon almond milk
• ½ teaspoon pure vanilla extract
• 3 Tablespoons almond flour
• 2 Tablespoons cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon sea salt
• ¼ cup mini chocolate chips optional

Recipe:

1. Preheat your oven to 350 degrees F.
2. Grease an 8×4″ loaf pan or 5″ square baking dish with coconut oil, set aside.
3. In a small bowl, mix together almond flour, cocoa powder, baking soda, baking powder and salt, set aside.
4. In the microwave or on the stovetop gently warm almond butter and coconut oil until melted. Stir until combined.
5. Add honey (or maple syrup), applesauce, coconut sugar, almond milk and vanilla. Stir well.
6. Add dry ingredients to wet ingredients and stir until well combined.
7. Gently fold in mini chocolate chips.
8. Spread batter in your prepared 8×4” loaf pan.
9. Bake at 350 degrees F for 10-15 minutes or until just barely set. Let cool for at least 20 minutes before cutting.

Notes:

• Almond butter. any nut or seed butter works well, especially cashew butter.
• Coconut oil. Grass-fed butter or ghee are good substitutes.
• Maple syrup. honey works well.
• Almond milk. Any non-dairy or regular dairy milk can be used in this recipe.
• Almond flour. I do not recommend tampering with the flour in this recipe. However, I have heard some people have success with regular flour, all-purpose gluten-free flour and tapioca flour. Do not use coconut flour, it is not an acceptable substitution for almond flour.
• Chocolate chips. You can use your favorite healthy/paleo chocolate variety, chips, chopped up bars, etc. See below for my favorite paleo chocolate options!

Homemade Granola

Ingredients: 

• 4 cups old-fashioned rolled oats
• 1 ½ cup raw nuts and/or seeds (I like a mix of almonds, cashews, pecans, and pepita seeds!)
• 1 heaping teaspoon of kosher salt
• ½ teaspoon ground cinnamon (Sometimes I like to use pumpkin pie spice!)
• ½ teaspoon of ground turmeric
• 1 tablespoon of lemon or orange zest (I like a mixture of both!)
• ½ cup melted coconut oil or olive oil (I like a mixture of both!)
• ½ cup maple syrup or honey (I like a mixture of both!)
• 1 teaspoon vanilla extract
• ⅔ cup dried fruit (I like to use dried blueberries and tart cherries!)
• Other possible mix-ins: ½ cup dark chocolate chips or coconut flakes

Recipe:

1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt, cinnamon, and turmeric. Stir to blend. (Feel free to be creative with the amounts of each! This recipe is very forgiving and you can make it different each time!
3. In a smaller bowl, mix the fruit zest, oil, maple syrup/honey, and vanilla. Pour into the dry ingredients and mix well, until every oat and nut is lightly coated. If you adjusted your dry ingredients, just make sure everything gets a decent coat of the wet ingredients. You may need to add a little more oil here. (Feel free to give it a taste test at this point! You may want to add more sweet or salt depending on your taste!)
4. Pour the granola onto your prepared pan and use a large spoon to spread it into an even layer.
5. Bake until lightly golden, about 20 to 25 minutes, stirring halfway (do not forget to stir halfway or it will burn!). Remove from the oven before the granola completely browns (it will further crisp up as it cools).
6. Let the granola cool completely, undisturbed (at least 45 minutes). After cooled, break up and mix in the the dried fruit (and optional chocolate chips or coconut flakes).
7. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.

Anna (left) and Parker (right) meet in person for the first time at the 2026 West Regional Gathering this past year!