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

Zucchini

Yield:8 servings

Ingredients

  • 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

?Method

  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

Ingredients

  • 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

Method

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

Ingredients

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

Method

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

Yield 2 servings

Ingredients

Method

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

Ingredients

  • 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

Tofu

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

?Method

  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.
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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.

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Top 10 Best Hotel Balcony Views Around The World – Trips To Discover

The following article was featured on the Trips To Discover website on April 25th, 2019.

Having a hotel room with a balcony that provides jaw-dropping views makes for an especially unforgettable stay. You?ll be able to enjoy the surrounding scenery whether you?re in or out. More and more properties are designed these days to provide their guests with balcony views ? if you hope to enjoy some of the very best, you?ll find them here.

#6 Calabash Cove Resort and Spa, St Lucia

Calabash Cove is an upscale boutique resort with just 26 rooms, set atop a gently sloping hill overlooking Bonaire Bay. Guests can look forward to Caribbean Sea views from virtually every vantage point. The ocean view junior suites boast private balconies with stunning views of the sparkling blue waters, and you?ll find more jaw-dropping views from the stylish infinity pool and swim-up bar, the library and open-air restaurant, Windsong, which serves Asian-inspired cuisine with island flavors. There?s also a spa onsite with treatments incorporating local 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.

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These Are 10 Of The Best Wine Cellars In The Caribbean – USA Today

The following article was featured on the USA Today website on April 30th, 2019.

Although rum first comes to mind when envisioning the Caribbean adult beverage scene, many fine dining restaurants have developed stellar wine cellars and lists. This list toasts the best of the best.

#10 Calabash Cove Resort and Spa, St Lucia

The Calabash Cove Cellars are stocked with a carefully curated selection of global wines available to guests of the resort’s Windsong Restaurant and C Bar, two venues with exquisite views of the Caribbean Sea.

The menu lists only a couple dozen vintages, but what it lacks in quantity, it makes up for in quality and originality. It covers all varietals, but is specifically strong on sparkling wines, French whites and reds.

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.

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Celebrate Earth Day at These Eco-Friendly Resorts – Pursuitist

The following article was featured on the Pursuitist website on April 20th, 2019.

Earth Day is celebrated in more than 193 countries each year, and is a reminder to show appreciation to the planet and ongoing sustainability. Here are a few hotels that are committed not only to Earth Day on April 22nd, but year round.

Saint Lucia?s Calabash Cove Resort and Spa embraces being plastic free

26-room Saint Lucia boutique gem Calabash Cove Resort and Spa is completely plastic-free, along with providing solar power to heat water, energy saving LEDs in all light fixtures, and its own on-site water treatment plant. All produce is sourced from local farms when possible. This quaint island getaway is the perfect eco-friendly vacation spot.
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.

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Beetroot and Banana Ice Cream

Serves 4 – 6

Ingredients

Method:

  1. Blend everything until smooth. If using raw beet, blend it first until as smooth as possible and then add all other ingredients.
  2. Serve immediately for a soft-serve look, or freeze in a container for more ice cream-like look.

 

Strawberry sauce

  • 1 lbs. strawberries
  • 1/2 cup white granulated sugar
  • 1 tsp vanilla
  • 1 tsp fresh lemon juice

Method:

  1. Chop strawberries and add them to a medium sauce pot, heating over medium heat.
  2. Add sugar, vanilla and lemon juice. Stir well.
  3. Cover and cook for about 15 minutes, stirring often.
  4. Use your immersion blender to puree strawberry mixture. (If you don’t have an immersion blender, use a regular blender or a food processor.)
  5. **If you will be using sauce in frosting or some kind of cream filling, strain puree to get rid of leftover chunks.
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Penthouses With Patios – JustLuxe

The following article was featured on the JustLuxe website on April 17th, 2019.

Sometimes one of the best aspects of a hotel and resort is the location; so why not enjoy a Penthouse with outdoor space? A private pool, a retreat from any other hotel guests, or a vantage point unlike any other are luxuries afforded by these amazing spaces. We?ve searched the globe over for these pristine open-air opportunities, from waterfront resorts to mountaintop getaways and everything in between, enjoy the fresh air and views to boot in these luxury elevated accommodations.

#18 Calabash Cove Resort and Spa, St Lucia

St Lucia is host to many stunning spots, and the Water?s Edge cottages are no exception to that statement. The private plunge pools, Jacuzzis, outdoor rain showers and hammocks are an ideal spot to enjoy a moment of tropical bliss.

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.

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Calabash Cove Stir-fried rice noodles with walnuts and local vegetables in ginger infused soy sauce

Serves 2

Ingredients

  • 220g thick rice noodles
  • 1 medium sweet potato, peeled and cut into cubes
  • ? cabbage, chopped
  • 2 cups broccoli, halved
  • 1 cup cherry tomatoes, cut in half
  • 1 cup walnuts
  • 1 zucchini yellow, remove center and julienne (cut into fine strips).
  • 1 to 2 oz. ginger soy sauce (Gluten-free alternative to soy sauce)
  • Oil spray
  • A small bunch parsley

?Method

  1. Bring a large saucepan half-full of water to the boil.
  2. Once the water has boiled, add the sweet potato cubes to the saucepan. Simmer for approximately 15-20 minutes or until the sweet potato is soft.
  3. Meanwhile, Heat a non-stick medium fry pan over medium-high heat and spray lightly with oil spray. Add the broccoli, cherry tomatoes, zucchini, cabbage and parsley to the pan. Fry until they turn golden brown.
  4. Place the rice noodles into the saucepan with the sweet potato and simmer for 3-5 minutes, or until the noodles are soft. Drain.
  5. Add the noodles and the sweet potato to the vegetables in the frying pan and stir to combine. Fry for a further 2 minutes and then remove from heat.
  6. Sprinkle walnuts and parsley over the top, along with some ginger soy sauce to taste. Add a pinch of Himalayan salt if desired.
  7. Serve hot and enjoy!

Our Favorite Bloggers

In this world of Facebook, Instagram and the multitude of communication apps, we have become used to some amazing reviews and articles written by Travel and Restaurant bloggers from many different countries. Here are three favourites from recent visits….

St Lucia is one of the top honeymoon destinations in the world and after a beautiful week of utter paradise on this gorgeous island, I can certainly see why!

We stayed at the luxurious Calabash Cove Resort and Spa in the North of St Lucia island and opted for the all-inclusive package due to the high praise their restaurant, Windsong, has received. We were blown away by the beauty of the resort and the quality of the accommodation, food and friendly service!

We picked Calabash due to the high praise it has received as one of the best St Lucian all inclusive honeymoon destinations, due to the level of luxury, service and the fact that it is adults only too! ?READ MORE

 

I think I’ve literally found a piece of paradise!?Tucked away on the north-west coast of the island lies the?Calabash Cove Resort and Spa. On the way to the resort, you have stunning views of the island. Let me tell you the people of St. Lucia are some of the most genuine and beautiful people -?not much to not be happy about on the island. Hehe, but in all seriousness, I have never met such kind people 🙂

Right when you arrive, they welcome you with their special cocktail!??What a way to kick off your vacation! READ MORE….

 

I have spent a lot of time chasing my dream of this place called ?paradise?, and in St Lucia, I feel as though I?ve come very close to finding it. A perfect combination of tropical jungle, white soft sand and crystal blue waters, where life takes on a slower, more relaxed pace. Still relatively undeveloped, St Lucia combines rustic charm with five-star luxury making it easy to see why so many people choose to honeymoon in St Lucia. I stayed at Calabash Cove Resort & Spa, an adults-only boutique resort, tucked away, along with its?soft sand beach, on St Lucia?s west coast. READ MORE….

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