“Food becomes an offering to the senses. When we learn to enjoy all the feeling-tones of tasting, distributing them throughout the body and beyond it, eating is truly a meeting of the senses with their object, a ceremonial act of appreciation.” – Tarthang Tulku

Food and nutrition plays an important role at Ratna Ling. We strive to cook for our guests and staff using the finest organic ingredients available. Many of our guests have asked for the recipes of the meals we serve them.

Slice 4 peeled potatoes into thin rounds.
Coat an ovenproof skillet with olive oil and layer the potatoes, overlapping in a decorative pattern.
Cover with the juice of 2 small lemons
1/4 cup olive oil with a teaspoon of cumin mixed in,
4 chopped up garlic cloves, plus salt and pepper.
Add a little vegetable stock or water to come halfway up the sides of the potatoes.
Cover, bring to a boil and cook 4 minutes.
Uncover and roast at 500 degrees F, 30 more minutes or until the potatoes develop a crispy light brown crust.