Inn at Ellis River’s Basil Pignoli Bites
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.
Inn at Ellis River’s Savory Crepes Caprese
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.
Inn at Ellis River’s Lemon Basil Coffee Cake
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.
Inn at Ellis River’s Sage-Turkey Breakfast Sausage
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.
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 Baked Eggs with Oregano
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!
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.