Weekly Dining Services Menu

John Knox Village Pompano Beach FLThis page features the weekly Dining Services menus for our residents. The menu is listed in the Thursday Flyer. John Knox Village provides residents 15 meals each month.

This plan allows our residents the ability to continue to make their own choices. We have discovered that some residents still enjoy cooking. Others like eating out at local restaurants. Residents are able to enjoy more than 15 meals each month, as well. Any additional meals are added to their monthly service bill.

Our nearly 100-employee Dining Services staff strives to provide the best service and quality, as well as healthy choices for breakfast, lunch and dinner.

Click on the most current menu or various links to view past menus offered to our residents.

Apr. 24 – Apr. 30 Dining Menu & Food For Thought

Apr. 17 – Apr. 23 Dining Menu & Food For Thought

Apr. 10 – Apr. 16 Dining Menu & Food For Thought

Apr. 3 – Apr. 9 Dining Menu & Food For Thought

Chef Mark Gullusci’s Recipe of the Month – February 2017

In Good Taste: Recipe of the Month

This Fish Recipe Will Leave You Deliciously Crabby

Executive Chef Mark Gullusci’s February Recipe of the Month is a fish offering that will leave you absolutely crabby.

Crab-encrusted Mahi Mahi is a beautiful way to serve the popular, delicious tasty mild fish found off our Atlantic shore and in most moderate to upscale seafood restaurants in town.

Mahi is ideal for a variety of preparations, however Chef Mark’s recipe calls for sautéing the crab meat with the fish and then baking until it reaches an internal temperature of 140-degrees Fahrenheit. Take care not to overcook the Mahi, rather remove from oven after it just begins to flake and no longer.

Mahi Mahi is rich in niacin, vitamin B12, phosphorus and selenium, making this fine fish feast not only guilt-free but also delectable.


Crab encrusted Mahi Filet Recipe

Yields 2 servings

2 pieces 5-6 oz Mahi Mahi filet

3 ounces Maryland blue crabmeat

1 egg

Kosher salt

Black pepper

½ tsp. lemon zest

1 tsp. chopped chives or scallion.

1 tbsp. vegetable oil.

Preparation Method

Preheat oven to 350 degrees. Season the Mahi with kosher salt and black pepper. In a bowl, place the crabmeat, chives, lemon zest, and egg and gently incorporate until all ingredients are combined.

Heat oil in non stick skillet, place half the crab mixture in pan, flatten out with a rubber spatula about the size of your fish and place the Mahi upside down onto the crab mix, cook 2 minutes on medium-high heat until browning on edges can be seen.

Carefully turn over and cook another 2 minutes, transfer to a baking dish and cook in 350-degree oven until you have reached an internal temperature of 140 degrees in the middle of the fish. Serve with your choice of sauce or none at all. Hollandaise is the recommended sauce.

Chef Mark Gullusci









Chef Mark’s Monthly Recipe – February 2016

You can chop, mix, season and prepare his signature mini crab cake.

By Rob Seitz, Public Relations Specialist

2818_1Few things inspire John Knox Village’s Executive Chef Mark Gullusci more than a delicious recipe that really works. Each month, our celebrated culinary artist will share a menu item from his personal collection for you to give a try.

Before joining John Knox Village, Chef Mark graduated from the prestigious Johnson and Wales University Culinary Arts Institution in Providence, RI. His post-graduate work on both Florida coasts included ever-expanding responsibilities at numerous four- and five-star restaurants.

This Recipe of the Month was highlighted last year during the “Taste of John Knox Village” cooking demonstration event, in which Chef Mark chopped, mixed, patted, seasoned and prepared his signature Mini Crab Cakes.

Bon Appétit!

Chef Mark’s Mini Crab Cakes

Crab cake mixture:  Yield 10 cakes
1 can pasteurized lump crab meat (1 lb.)
¼ cup Diced red bell pepper
Zest and juice of 1 small lemon
1 teaspoon chopped cilantro
2 small eggs
Dash of Tabasco
Dash of Worcestershire sauce
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
Pinch of kosher salt
1 cup panko bread crumbs

Method of preparation:

Place all ingredients in mixing bowl. Gently mix ingredients being careful not to break up the crab meat too much. Cover and refrigerate for 20 minutes. After 20 minutes form cakes to your desired size.

Heat a half teaspoon vegetable oil on medium heat in a sauté pan and place cakes into pan, after approximately 90 seconds or until golden browned,  turn cakes over and cook another 90 seconds. Place cakes in a preheated 400 degree oven for 5 minutes. Serve.

If you have questions, please contact our Dining Services experts at (954) 783-4063 or e-mail Chef Mark at (mgullusci@jkvfl.com).

Waist Removal 2016 Cooking Demo

Waist Removal 2016 Cooking Demo

In support of the active and healthy lifestyle that is encouraged at John Knox Village our Wellness and Dining Services…

Posted by John Knox Village on Friday, January 15, 2016

Oktoberfest 2015

Oktoberfest 2015

Ein Prosit! (A Toast!) – John Knox Village celebrated Oktoberfest today with delicious authentic German food, music…

Posted by John Knox Village on Thursday, October 15, 2015

Dining Services Launches Country Kitchens Concept

Dining Services Launches Country Kitchens Concept

IMG_0698-rIn cooking, often only a handful of items are needed to create a memorable meal. Joe Mallen wanted to utilize that less-is-more strategy when he was creating John Knox Village’s Country Kitchen model of dining for our Health Center residents.

“Our Country Kitchens are the next natural transition step for the team leading up to when The Woodlands (at John Knox Village) opens next spring,” our Director of Dining Services said. “The Woodlands has adopted the Green House model of care. By changing the old institutional standards and introducing the Country Kitchens, it allows us to get rid of the outdated model of dining, from the rigid feeding times to tray-line food delivery.”

There are several key ingredients to the John Knox Village Country Kitchens recipe:

  • Residents get to pick what foods they want from a pre-printed menu that changes daily;
  • They get the food when they want it. Joe and his Country Kitchen Manager Susanne Russell are providing a two-hour window for service for every breakfast, lunch and dinner serving;
  • Socialization is greatly improved as residents are encouraged to leave their rooms and have their meals served to them in the Coral Cove or Gardenia dining rooms, for instance.

“Their hot food will be hot, and their cold food cold,” Joe said of the new service which rolled out August 24. “This dovetails nicely with the way meals will be prepared and served once these residents are transferred to The Woodlands.”

The Country Kitchens will also be able to offer more substantial snacks at all times of the day and night. This strategy complements the home-like atmosphere being created at The Woodlands at John Knox Village.

“Along with good quality fresh food, presentation is so very important,” said Susanne. “With our stainless steel plate covers this is like room service in a hotel for our residents. It’s very, very nice.”

Lentil and Endive Salad

brown lentil saladMany of us think of soup when we see the word “lentil,” but these tiny pulses make the most delicious salads. This recipe dates back to the early 70’s when I worked on its development with Julie Sahni, the award winning cooking teacher, cookbook author and former executive chef of two Italian restaurants in New York City.

Julie is now the proprietor of “Julie Sahni’s Cooking School,” one of the top culinary schools in the country.

Lentils are one of the earliest recorded food crops, cultivated in Greece as far back as 7000 B.C. They are also high in proteins, vitamins and minerals and are low in fat. With its enticing citrus and cumin dressing, this salad is perfect for Florida dining.

The brown lentils called for are smaller than the popular green, but their earthier taste makes them the perfect choice for salads.


  • 1/3 cup fresh orange juice
  • ¼ cup grapefruit juice
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • 1 teaspoon ground cumin
  • 1½ teaspoons salt
  • ¾ teaspoon ground ginger


  • 2 cups dry brown lentils
  • 1 large ripe tomato, cut into ¼-inch dice
  • 1 bunch (6) scallions, white and 1-inch green, thinly sliced
  • 3 tablespoons chopped fresh cilantro
  • ½ teaspoon orange zest
  • Fresh-ground black pepper
  • 3 endives, leaves separated (can substitute other attractive lettuce leaves)

Make the dressing a few hours ahead to give the ingredients a chance to marry. Combine all the ingredients in a large jar and set aside, covered.  Refrigerate until ready to use.

To prepare the salad, pick over the lentils and rinse well under cold running water. Transfer to a large saucepan and add enough tepid water to cover by about 2 inches. Bring to a boil over medium-high heat, then lower the heat to medium-low, cover and simmer for about 30 minutes or until the lentils are just tender.

You don’t want to cook them until they are mushy. Drain the lentils, rinse and drain once more. Place in a large mixing bowl and let cool to room temperature.

Shake the dressing to mix well and toss gently but well with the lentils. Set aside, covered, for about one hour. Add the tomatoes, scallions, cilantro and orange zest. Sprinkle generously with pepper and toss gently and well.

To serve, arrange the endive leaves (or lettuce leaves) on a round serving platter. Mound the lentil mixture in the center and serve. Makes 8 servings.

Suzanne Jones is the author of “Readable, Doable and Delicious: Requested Recipes and Stories from the Past to the Present”. For a number of years, Suzanne wrote a weekly column in the South Florida Sun-Sentinel titled “You Asked For It”. For more information about her book, visit (www.past-presentrecipes.com).

Parsnip, Apple and Onion Puree

Some of you may remember that early last year I devoted this page to a Parsnip Cake recipe, featuring parsnips as the subject of vegetables as desserts or how to really enjoy your vegetables (e.g. Sweet Potato Pie, Spinach Custard Tart, Onion Pie and Carrot Cake)!

126865797 puree for chris

The Parsnip, Apple and Onion Puree recipe features this versatile vegetable in a delicious side dish that goes well with just about any meat or seafood entrée.

I’ve served this to those who claim not to like parsnips, but I can guarantee everyone will enjoy this combination of ingredients which enhances the sweet, nutty flavor of the parsnips. Make sure the parsnips you buy are on the smallish side.

Beware of those large, dry-looking or genuinely tired ones you sometimes find. They will be woody and stringy and usually flavorless.

Did you know: Parsnips are a root vegetable closely related to the carrot and parsley. People used to believe (falsely) that eating parsnips could relieve a toothache or tired feet.

They are native to Eurasia, have been used as a vegetable since antiquity and as a sweetener before sugar cane became available in Europe. They arrived in the United States in the 19th Century.

Parsnips are high in vitamins and minerals, especially potassium. They contain antioxidants and both soluble and insoluble dietary fiber. Now you know why you can enjoy your parsnips as a vegetable or dessert!

  • 2 ½ pounds fresh parsnips
  • 3 tablespoons unsalted butter
  • ¾ cup fine-chopped onions
  • 2 Granny Smith apples, peeled, cored and coarsely chopped
  • Salt and fresh-ground white pepper
  • 3 tablespoons sour cream
  • 1/8 teaspoon fresh-ground nutmeg, optional but good
  • Chopped parsley for garnish, optional

Trim and peel the parsnips and cut into rough ½-inch pieces. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat. Cover, reduce heat and simmer for 15 minutes, or until the parsnips are very tender. Drain well.

While the parsnips are cooking, melt the butter in a heavy skillet over medium heat. Add the onions and apples and salt and pepper to taste. Cook, stirring, for 8- 10 minutes, or until the onions and apples are very tender.

Transfer the well-drained parsnips and the apple mixture to a food processor fitted with the metal blade. Process the mixture until smooth. Add the sour cream and nutmeg, if using and process briefly to mix. Taste for seasoning, adding more salt and pepper, if desired.

This can be made a few hours ahead, kept at room temperature and reheated slowly over low heat just before serving. Makes 6 servings.

Resident Suzanne Jones is the author of “Readable, Doable and Delicious: Requested Recipes and Stories from the Past to the Present”. For a number of years, Suzanne wrote a weekly column in the South Florida Sun-Sentinel titled “You Asked For It”. For more information about her book, visit (www.past-presentrecipes.com).

Creamy Onion (aka Walkabout) Soup

creamy onion soupHere is a delicious alternative to the famous and popular French Onion Soup. Some years ago, I had a request from a reader to please publish the Outback Steakhouse recipe for Walkabout Soup. He was told by the server that if they told him how it was made they would ‘have to kill him.’

I assured him not to worry. Also, although most recipes (including the Walkabout Soup) at the Outback Steakhouse restaurants are corporate owned and considered signature recipes and not to be given out, I had a fun cookbook called Top Secret Restaurant Recipes by Todd Wilbur (Pilgrim Group, 1997). Mr. Wilbur goes about creating clones from many favorite restaurant chains, including the Walkabout Soup.

After making some changes of my own, particularly in the seasoning and procedure, the Creamy Onion Soup recipe you will find here is the delicious result and a very close clone to the original with no fear of retribution.

  • 8 cups water
  • 3 tablespoons Superior Touch Better Than Bouillon Beef Base*
  • 3 medium white onions
  • ¾ cup all-purpose flour
  • 1 cup heavy cream
  • Salt and white pepper, to taste
  • 1¼ cups shredded Cheddar cheese
  • ¼ cup shredded Monterey Jack cheese

In a large saucepan, bring the water to a boil over medium-high heat. Stir in the Beef Base until dissolved.

Peel and cut the onions into thin slices, then cut the slices into quarters and add to the liquid. Bring the mixture back to the boil. Lower the heat to medium-low and let simmer, uncovered for about an hour. Stir a time or two.

In a large mixing bowl, whisk together the flour and heavy cream until very smooth. While stirring, slowly add the flour/cream mixture to the onion mixture. Continue stirring until thickened, then continue to simmer, stirring occasionally for an additional 15 minutes. Season to taste.

Add one cup of the Cheddar cheese and stir for another 3-4 minutes, or until the cheese is completely melted.

Serve the soup hot with a sprinkling of about a tablespoon each of the remaining Cheddar cheese and Monterey Jack on top. Makes four servings.

*Available in most supermarkets alongside the bouillon cubes and granules.

Did You Know?

Someone once asked why a dish she had in one restaurant was called Salmon Paillard, and a few nights later she ordered what seemed identical in another restaurant called Salmon Carpaccio.  And for everyone’s information, the difference is in name only.

Both were originally meant to describe a thin, pounded piece of beef. Now it can mean just about any meat, poultry or seafood pounded thin and served with a suitable sauce.

The Larousse Gastronomique says the Paillard was invented by a 19th Century Parisian restaurateur with the same name. The Carpaccio was created for its color (red, raw beef with a strip of white sauce – like mayonnaise) back in the mid-1950’s and named for a Venetian painter, Vittorio Carpaccio, who favored red and white on his canvasses. It was supposedly inspired by a Contessa Mocenigo whose doctor had forbidden her to eat cooked meat.

Today however, the names remain, and just about anything thinly sliced can be, in the words of a chef friend of mine, “paillarded” or “carpacciated”.

Resident Suzanne Jones is the author of “Readable, Doable and Delicious: Requested Recipes and Stories from the Past to the Present”. For a number of years, Suzanne wrote a weekly column in the South Florida Sun-Sentinel titled “You Asked For It”. For more information about her book, visit (www.past-presentrecipes.com).