Ingredients: 1 cucumber, peeled and seeded 10 radishes, trimmed 1½ cups plain Greek yogurt ¼ cup thinly sliced scallions 2… Learn More
On the weekend of September 23-25, Pendle Hill’s annual Lives of Service work retreat took place on the grounds, with… Learn More
This recipe is a favorite with the Pendle Hill lunch crowd. Makes a pan, enough to serve between 10 and… Learn More
Cook Laura Kronz made chocolate cake with marshmallow fondant frosting for Len Crane, Director of Finance and Human Resources’, birthday…. Learn More
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