Inn at Ellis River’s Sage Pignoli Shortbreads
Created for the 2011 Inn to Inn Herb Tour, these savory bites are great for brunch, afternoon tea, or with a glass of wine as an aperitif.
Inn at Ellis River’s Ionian Bruschetta with Oregano
Featured in the June, 2010 issue of NH to Do Magazine’s article on the Inn to Inn Herb Tour, this recipe is a wonderful summer appetizer that blends the flavors of Greece and Italy ~ that’s why we call it Ionian Bruschetta!
Inn at Ellis River’s Dill, Lentil, Tomato and Cucumber Salad
Featured at the first Inn to Inn Herb Tour in 2009, this summertime side dish also makes a great appetizer when served with toasted pita triangles.