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ONEderous Weekends- One Night Escape

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What's the best way to honor one of the most significant relationships? Of course, a Mother-Daughter Spa Getaway to The Lodge at Woodloch.

Love is in the air...take a break and retreat with that special someone.

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Take time to reconnect as a couple, or with a few of your pregnant girlfriends, and celebrate the new endeavor ahead.

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Stay 5 or more nights, receive a complimentary night during your stay*

Rejuvenate your body and soothe your soul with a treatment inspired by a special Dogfish Head beer.

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The Lodge at Woodloch offers a special spa services package, The Rosemary Renewal Club.

Relax in one of our luxury vehicles, while extending the enjoyment of your time away.

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Ratatouille with Herbs de Province

Ratatouille with Herbs de Provence

Ingredients
2 pounds eggplant, cut into 1- inch cubes
2 ½ pounds tomatoes, seeded, and cut into
1/4- inch cubes
1 ½ pounds yellow onions, thinly sliced
1 ½ pounds bell pepper, assorted colors, cut
into 1- inch pieces
8 cloves garlic, thinly sliced
1 cup (approximately) extra virgin olive oil
1 ½ tablespoons herbs de Provence, dried, if
using fresh herbs triple the amount
1 pound zucchini, cut into ¾ - inch half moons
(remove seeds from larger zucchinis)
1 pound yellow squash, seeded, cut into ¾ -
inch pieces
1 teaspoon black pepper
2 teaspoons kosher salt

Directions
Toss eggplant in 1/2 teaspoon salt and place in a colander. Let stand in the sink for 30 minutes. Pour eggplant onto several paper towels and blot to remove excess moisture. In a heavy-bottomed, 5-quart pot over medium heat, add onions and approximately 4 tablespoons of oil. Season with about 1/2 teaspoon salt. Cook for about 4 minutes until onions are soft, stirring occasionally. Add peppers and cook for another 4-8 minutes, adding enough oil to keep mixture quite moist. Add garlic, cook for another 5 minutes. Add tomatoes, herbs de Provence* and about a 1/3 cup oil. Cover partially to allow steam to escape. Cook for 30 minutes until tomato starts to break down, stirring occasionally. Put eggplant into simmering mixture along with enough remaining oil so vegetables are quite moist, but not swimming. Cook for 30 minutes, stirring occasionally. Place zucchini and yellow squash in mixture and cook until they are just soft, approximately 6 to 8 minutes. Add pepper. Check seasoning. May be served hot, warm, or at room temperature. Improves when refrigerated overnight and reheated.