Our Residents' Recipes

Our menus frequently include a resident’s favorite recipe. Residents and their special guests eat “family style”, enjoying heartwarming, home-style cooking. Scroll down to view some of our mouth-watering recipes!

Legacy Ridge at Buckhead | July Recipe of the Month

Nelson's Ackee & Saltfish

DIRECTIONS

  1. Rinse salt cod under cold water until salt is washed away. Transfer to medium bowl and cover with fresh water, soak for an hour and then refrigerate overnight.
  2. Next day, transfer to small saucepan with fresh water. Bring to a boil over medium height for about 40 minutes. 
  3. Once cooked, drain and set to the side. 
  4. In a 12 inch skillet, heat oil over medium heat. Add onion, bell pepper, scotch bonnet and garlic, and cook until soft for about 5 minutes.
  5. Add fish and heat through for about 5 minutes. Add tomato, scallion and thyme, stir to combine and cook until vegetables are tender for about 5 minutes.
  6. Add ackee, stir gently to incorporate, taking care not to over mix, which can cause the ackee to become mushy. Add and cook until ackee is heated through, about 3 minutes.
  7. Season to taste. Serve and enjoy!
Legacy Ridge at Buckhead | June Recipe of the Month

Greg’s Pastisio

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Cook penne pasta according to package instructions. Add salt and olive oil to water. Once done boiling drain, then sprinkle parmesan cheese on top and sit to the side.
  3. Make meat sauce, add wine, crushed tomato, bay leaves, spices and a pinch of sugar.
  4. Prepare the bechamel.
  5. Assemble the Pastisio. Top the cooked pasta with meat sauce, top meat sauce with bechamel, smooth with spatula covering evenly.
  6. Bake the Pastisio at 350 degrees for 1 hour until golden brown.
  7. Remove from heat and set aside for 10 minutes. Cut into square pieces and serve. Enjoy!
Legacy Ridge at Buckhead | May Recipe of the Month

Penne Meatball Surprise

INGREDIENTS

  • 1 box of penne noodles, cook as directed on box
  • 1 pound of ground sirloin mixed with breadcrumbs, eggs, basil, salt, pepper, and minced garlic

DIRECTIONS

  1. Roll the meat into balls and brown them in Mazola oil.
  2. The sauce for the meatballs requires sautéed garlic, 2 cans of tomato paste, fill them with water then pour into pan, and fresh seasonings from her father’s garden.
  3. Once meat and sauce is done take the sauce and pour over the meat then cook for an hour in the oven.
  4. Take the meat and sauce pour over the penne noodles on a plate then get a fork and enjoy!
Legacy Ridge at Buckhead | Arlene, Associate of the Month

Arlene’s Chicken Noodle Soup

INGREDIENTS

  • 2 tablespoons unsalted butter
  • 1 onion, diced 
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 8 cups chicken stock
  • 2 bay leaves
  • Kosher salt
  • freshly ground black pepper, to taste
  • 2 1/2 pounds bone-in, skinless chicken breasts
  • 2 1/2 cups wide egg noodles
  • 2 tablespoons chopped fresh parsley leaves

Put all ingredients in a slow cooker and cook overnight. Serves 4-6 people

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