Mint and lemon add refreshing notes to this soup, which can be enjoyed year round. The recipe was featured on the 2013 Inn to Inn Herb Tour.
Our Innkeeper Christine loves to bake cookies for our guests, and these are her creation for the 2013 Inn to Inn Herb Tour, when we featured mint. Who can resist mint, chocolate, coconut and rum flavoring combined in one delicious cookie?
These savory basil-flavored morsels created for the 2012 Inn to Inn Herb Tour are delicious in the afternoon or as an hors d’oeuvre ~ try them with a chilled glass of lemon tea or dry white wine.
Featured for the 2012 Inn to Inn Herb Tour, the sun-dried tomato crepes can be prepared several days before serving, then filled with freshly scrambled eggs with varigated cherry tomatoes, mozzarella, and fresh basil.
Served at the Inn to Inn Herb Tour in 2012, this coffee cake highlights the complementary flavors of lemon basil and lemons for a morning or afternoon sweet treat.
Sage and turkey have always been great partners, so we decided to feature this sausage at breakfast during the 2011 Inn to Inn Herb Tour.
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.
Created for the 2010 Inn to Inn Herb Tour, this savory breakfast dish is a summertime hit at the inn with fresh peppers and oregano from our garden. It’s great for a brunch crowd, too!
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!