Treat yourself to a midweek escape ... true relaxation is closer than you think.
Midweek Magic

In Just One night, you can truly escape.
Just One - One Night Midweek Escape

ONEderous One Night Weekend & Holiday Escapes
ONEderous One Night Escape

The Wellness Reboot will give you the tools and boost that you need to find wellness within you daily routine.
Wellness Reboot

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.
Mother-Daughter Getaway

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

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

On your Gourmand Getaway, prepare to be pampered in fine dining!
Gourmand Getaway

Reconnect for a girlfriend getaway at The Lodge at Woodloch
Girlfriend Getaways

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

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

Sometimes a "thank you" is not enough to show our gratitude. Active and retired military, police and firemen and their spouses will receive a 10% discount
Token Of Gratitude

Celebrate with a little something extra!
Package Add-Ons

Relax and renew with our seasonal treatments - available for a limited time.
Seasonal Treatments

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

Oyster Mushroon & Homemade Ricotta Flatbread

Oyster Mushroon & Homemade Ricotta Flatbread
Ingredients
 1/3 cup fresh lime juice
 1/2 cup olive oil
 1 clove garlic, minced
 1 teaspoon salt
 1/8 teaspoon ground cayenne pepper
 2 (15 ounce) cans black beans, rinsed and drained
 1 1/2 cups frozen corn kernels
 1 avocado - peeled, pitted and diced (optional)
 1 red bell pepper, chopped
 2 tomatoes, chopped
 6 green onions, thinly sliced
 1/2 cup chopped fresh cilantro (optional)

1 pound oyster mushrooms, trimmed and sautéed
2 tablespoons garlic flavored olive oil or extra virgin olive oil, divided
1 package prepared flatbread or naan bread
¾ cup arugula pesto (see recipe below)
¾ cup shredded mozzarella
¾ to 1 cup ricotta cheese
½ cup sliced sundried tomatoes

Arugula Pesto
2 cups arugula
¾ cup walnuts
½ cup extra virgin olive oil
2 cloves roasted garlic, chopped
¼ teaspoon kosher salt
3 tablespoons grated Parmesan
Freshly ground black pepper, to season

Directions
Blanch arugula for 30 seconds in boiling water. Remove and shock the arugula in ice bath. Remove and squeeze excess water. In a blender or food processor, blend arugula, walnuts, olive oil, garlic, salt and a few grinds of pepper until well combined and smooth. Feel free to add extra olive oil if the pesto feels too thick or chunky. Preheat grill to medium-high heat (350° F to 400° F).

Flatbreads: Grill crusts, in batches if necessary, for 2 minutes or until bottoms are marked and tops begin to puff. Remove crusts from grill, and place on baking sheets, grilled sides up. Spread with pesto and mozarella. Dollop with ricotta, and top with sautéed oyster mushrooms. Return flatbreads to grill with a large spatula, and cook, covered with grill lid, 2 minutes or until cheese melts. Serve immediately.

Chef Tidbit: With seasonal mushrooms and freshly made cheese, this is an impressive, yet quick dish to serve when entertaining. The combination of flavors and unique pesto sauce add a little pep.