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Calabash Cove’s Cranberry Cookies

A simple recipe for a simply delicious dessert!

yields 48 cookies

  • 1 cup butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup coarsely chopped cranberries
  • 1 cup coarsely chopped walnuts

Prep 15 minutes | Bake 10 minutes | Cool 45 minutes

  1. 1. Preheat oven to 350 degrees F (175 degrees C).
  2. 2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture.
  3. 3. Mix in the cranberries and walnuts.
  4. 4. Drop dough by teaspoon onto ungreased cookie sheets.
  5. 5. Bake for 10 minutes in the preheated oven, or until golden brown.
  6. 6. Cool.

Bucket List Hikes – Getaways For Grownups

The following article was featured on the Getaways For Grownups website on May 8th, 2019.

Add these spectacular hikes around the world to your travel adventure list.

It?s hard to beat the exhilaration of reaching a mountain peak. After a challenging climb the breathtaking views are the sweet reward. Here are a few spectacular hikes worth adding to your bucket list.

Saint Lucia

Hike through rainforests to the top of Mount Gimie.

For fitness enthusiasts looking for a unique island experience, Calabash Cove Resort and Spa, a boutique 26-room resort and spa, arranges private climbs of Mount Gimie, Saint Lucia?s highest peak. Mount Gimie, at 3,117 feet, is the tallest mountain on the island of Saint Lucia. It is of volcanic origin and covered by lush tropical rainforest. With a few days advance notice guests just need to bring good hiking gear and a backpack and Calabash Cove will arrange a private guide, lunch and transfer to the foot of the mountain and back. The tour takes all day with approximately five to six hours of hiking in steep terrain. This is not a run-of-the-mill activity. Some participants take nine hours for the hike, trekking through two valleys, along a small creek, and up and down on a barely-visible trail. In some places the guide has to clear the path from overhanging vegetation. People do it only seldom and it is not unusual for hikers to turn around half way! After the day?s strenuous climb, return to Calabash Cove and rejuvenate tired limbs and muscles at Ti Spa, the resort?s on-site spa that uses indigenous ingredients.

Read the full article here.

Calabash Cove Resort & Spa has no control over posts from external sites, and while each post is vetted prior to sharing, content is subject to adjustment by the original author without notice, and the resort thus makes no assertions as to the accuracy of external content. If you find a broken link, or an article with inaccurate or misleading content, please contact us.


Calabash Cove Vegan stuffed Zucchini, Spinach & Honey Dressing, Crispy Salad


Yield:8 servings


  • 4 zucchini, medium
  • 1 cup red bell pepper, finely chopped
  • 1/2 cup tomatoes, finely chopped
  • 1/2 cup Kalamata olives, finely chopped
  • 3 large garlic cloves, minced
  • 1 tbsp. oregano, dried
  • 1/4 tsp ground black pepper
  • 1/4 cup tofu, crumbled
  • 1/4 cup corn
  • 1/4 cup parsley, finely chopped


  1. Preheat oven to 350 degrees F. Cut zucchini in half lengthwise and scoop out the middle with a spoon or melon baller. Discard or Set aside.
  2. In a medium bowl, mix to combine bell pepper, tomato, corn, olives, garlic, oregano and black pepper. Fill each zucchini with a mixture distributing evenly. Place in a large baking dish or rimmed baking sheet and bake for 15 minutes. Top with tofu and broil on high for 3 more minutes or until cheese has browned. Remove from the oven, sprinkle with parsley and serve hot or cold.

?Spinach and Honey Vinaigrette

?Yield:12 servings


  • 4 tbsp. white wine vinegar2 tbsp. peeled fresh garlic
  • 8 tbsp. freshly squeezed lemon juice
  • 4 tbsp. chopped lemon zest
  • 4 tbsp. chopped fresh spinach
  • 1/2 tsp. salt
  • ? cup honey
  • 11/2 cups extra-virgin olive oil
  • 2 tsp. Dijon mustard
  • Freshly ground black pepper


To make the dressing: in a small food processor combine all ingredients and blend for 45 seconds to 1 minute until emulsified.

Grilled tomato

Yield:8 Tomato Servings


  • 4 tomatoes
  • 1 tablespoon olive oil(you won’t necessarily use it all)
  • Sea salt for sprinkling


  1. Heat a charcoal or gas grill to medium-high heat (it should be hot enough so you can hold your hand about 1 inch above the cooking grate for 3 to 4 seconds before pulling it away from the heat).
  2. Cut the tomatoes in half crosswise (imagine the tomatoes are globes; cut them along the ?equator?). Lay the tomato halves cut-side-up on a large baking sheet or tray. ????????????????Brush the cut sides with olive oil and sprinkle them with salt.
  3. Lay the tomatoes oiled-side-down on the grill. Close the lid if using a gas grill. ????????????????Cook until grill marks appear on the tomatoes, about 5 minutes.
  4. Brush the other sides with oil and sprinkle them with salt. Turn the tomato halves over, close the lid on a gas grill and cook until grill marks appear on the other side, about 5 more minutes.
  5. Use tongs or a spatula to transfer the tomatoes back to the baking sheet or onto a serving?s platter.

Serve grilled tomatoes hot or at room temperature.

Crispy vegetables salad

Yield:8 Servings

  • 1 medium carrots
  • 1 medium cucumber
  • 1/2 cup snipped fresh dill, loosely packed
  • 1/2 tsp salt
  • 1/4 tsp. freshly ground black pepper
  • Juice of 1 lemon
  • 2 tbsp. extra-virgin olive oil
  1. Peel carrots, and cut them into 3-inch lengths. Using a mandolin or sturdy vegetable peeler, slice carrots, cucumber into thin, translucent strips. Place strips in ice-water bath, and let stand until curly, about 20 minutes. Transfer carrots to a paper towel; blot dry.
  2. Combine carrot, cucumber strips, dill, salt, and pepper in a large bowl. Drizzle lemon juice and olive oil over the salad, and toss to combine and service.

Calabash Cove Jerked tofu, vegetable Nicoise, mustard olive oil dressing.

Yield 2 servings



How To: Blanch

  1. Blanching is an essential cooking technique for any chef. Boiling ingredients for a short amount of time, then stopping the cooking process by placing the cooked vegetables in cold water will preserve their delicate crunch and bright color. Check out the video to see how it’s done.
  2. Wash and dry the fresh produce.Heat 1 medium pot and 1 small pot of salted water to boiling on high. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with the vinegar.Snap off and discard the stem ends of the greens beans. Quarter the potatoes. Cut off and discard the root end of the romaine; roughly chop the leaves. Cut out and discard the stems, ribs and seeds of the peppers; cut into ?-inch-thick rings. Core the tomato: cut into 8 wedges. Cut off and discard the ends of the radishes; thinly slice into rounds. Pick the tarragon leaves off the stems; discard the stems.
  3. Fill a medium bowl with ice water and set aside. Add the green beansto the medium pot of boiling water and cook 4 to 6 minutes, or until bright green and slightly softened.Using a slotted spoon, transfer the cooked green beans to the bowl of ice water, leaving the pot of water boiling. Let stand until the green beans are completely cool. Drain thoroughly and pat dry with paper towels. Transfer to a large bowl.
  4. While the green beans cook, add the mustard to the shallot-vinegar mixture. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.
  5. Add the potatoes to the pot of boiling water used to cook the green beans. Cook 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the vinaigrette and gently toss to coat. Season with salt and pepper to taste.
  6. To the bowl of blanched green beans, add the romaine,olives, peppers,tomato, radishes, dressed potatoes, arugulaand tarragon;season with salt and pepper. Add enough of the vinaigretteto coat the salad (you may have extra vinaigrette).Toss to combine and season with salt and pepper to taste. Top with jerk tofuEnjoy!


Tofu and jerk sauce

Yield:6 Servings


  • 2 to 3 habanero peppers, seeded and ribs removed
  • 4 stalks of green onions, roughly chopped
  • 2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
  • 1-inch piece of ginger, peeled and sliced
  • 3 cloves garlic
  • 2 1/2 tablespoons olive oil
  • 3 tablespoons lime juice (about 1 to 2 limes)
  • 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons dark brown?sugar
  • 1/2 to 1 tablespoon tomato paste, depending on your taste
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper


  • 1 12-ounce package of extra-firm tofu
  • 4 to 5 tablespoons cornstarch
  • 1 tablespoon sesame oil


  1. Drain tofu and wrap it around paper towels. Press it down with something heavy. ????????????I used my skillet for this. Set aside.
  2. Blend jerk sauce ingredients in a blender. Heat a small saucepan over medium heat and pour in jerk sauce. When the sauce starts boiling, turn off the heat and set aside.
  3. Chop tofu into 1/2-inch cubes. Pour tofu into a gallon-sized freezer bag, and add about 4 tablespoons of cornstarch. Give everything a shake. If all tofu pieces are not coated with cornstarch, add another tablespoon and shake.
  4. Heat a skillet or pan over medium-high heat with 1 1/2 teaspoon sesame oil. When the pan is hot, add half of the tofu cubes. The tofu should sizzle upon contact with the pan. Lightly brown each side of the cube (about 2 minute?s total cooking time). This should take about 2 minutes.
  5. Dish up tofu, add remaining sesame oil to the pan, and brown remaining tofu. Dish up tofu and set everything aside.

7 Caribbean Resorts, 7 Versions of Luxury – Recommend Magazine

The following article was featured in the May 2019 edition of Recommend magazine.

What defines ?luxury? today in the Caribbean: traditional elegance or sleek modernity? Enough guest rooms to support scores of options, or a few rooms to foster exclusivity? It?s tricky; after all, different strokes for different folks. Here?s how seven resorts and resort companies offer different flavors of luxury.

#7 Calabash Cove Resort & Spa

?If your clients like a large, noisy, and ordinary resort, Calabash Cove Resort & Spa may not be best for them,? warns owner Konrad Wagner. This 26-suite adults-only hideaway on a lovely beach in northern Saint Lucia defines luxury as seclusion and Caribbean charm. Its C-Bar and suites offer jaw-dropping views of the sea, the Winding restaurant customizes cuisine for guests, the Ti Spa exudes serenity, there?s a variety of watersports, and half the suites feature swim-out patios or plunge pools.

Calabash Cove also defines luxury as giving guests a choice between CP and all-inclusive plans. As Wagner puts it, ?Choice is sexy.? Given the resort?s splendid isolation – akin to that of a private island resort – I?d recommend the AI. This unusual package includes more than 20 wines and levies no surcharges on guests who order lobster in season.

Read the full article here.

Calabash Cove Resort & Spa has no control over posts from external sites, and while each post is vetted prior to sharing, content is subject to adjustment by the original author without notice, and the resort thus makes no assertions as to the accuracy of external content. If you find a broken link, or an article with inaccurate or misleading content, please contact us.

Media Relations

Media enquiries for Calabash Cove Resort & Spa are handled by Katherine Han Public Relations. As a public relations consultant specialising in travel, hospitality and luxury lifestyles, Katherine has worked with some of the best travel public relations agencies in the industry representing an impressive client roster of the most recognised hotels, restaurants, spas, travel outfitters, destinations and industry hospitality leaders in the world. Please contact Katherine on +1 727 543 2944 or katherine@katherinehanpr.com.

Photo credit: Chad Chisholm