Vegetarian Recipes

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Tomato Basil Soup

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Eggs Florentine

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Whipped Sweet Potatoes

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Grilled Romaine Salad

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From: Abingdon Manor An Extraordinary Inn & Restaurant , Latta South Carolina
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Dandelion Greens Salad

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From: 1922 Starkey House Bed & Breakfast Inn , Dundee New York
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Almond-Fried Goat Brie With Cranberry-Walnut Chutney

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Roasted Vegetable Polenta

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Dilly Corn Cheddar Muffins

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Filling: We often serve these muffins when our savory breakfast entree is a southwestern style frittata garnished with avocado, sour cream and salsa or... Read More
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Raspberry Apricot Almond Bars

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Filling: This bar cookie was a big hit at the Inn to Inn Cookie Tour in 2010.  It takes a while to prepare, but the delicious results are worth every... Read More
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Black Krim Tomato Marmalade

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Filling: The Black Krim Tomato is an heirloom variety that is noted for its excellent yet bold flavor with a slightly salty aftertaste.  The color... Read More
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Cold Mango & Vegetable Spring Roll

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Filling: We often get requests for vegetarian and vegan dishes and like to find alternatives that are both healthy and tasty. I recently modified a... Read More
From: Abingdon Manor An Extraordinary Inn & Restaurant , Latta South Carolina
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Apple, Pecan & Cinnamon Multigrain Pancakes

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Filling: A variation on regular pancakes, these multigrain pancakes incorporate pecans and apples for a delicious and nutritious start for the day. Read More
From: Abingdon Manor An Extraordinary Inn & Restaurant , Latta South Carolina
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Basil Pignoli Bites

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Filling: Savory herb-flavored snacks great for afternoon tea or with a glass of white wine, these little shortbreads were featured for the 2012 Inn... Read More
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Lemon Basil Coffee Cake

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Filling: Innkeeper Christine modified her GaGa’s recipe to create this delicious coffee cake featured at the Inn to Inn Herb Tour in 2012. You can... Read More
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Ionian Bruschetta with Oregano

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Filling: 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... Read More
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Paradise Falls Cookies

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Filling: Featured at the 2010 Inn to Inn Cookie Tour, these cookies are named for one of the most beautiful waterfalls in the White Mountains- one bite... Read More
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Riverstones Cookies

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Filling: Featured as part of the 2007 Inn to Inn Cookie Tour, the colorful white, brown and red nuggets in these cookies remind us of the rocky bed of the... Read More
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Savory Crepes Caprese

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Filling: Created for the 2012 Inn to Inn Herb Tour, serve these savory breakfast eggs when basil and fresh cherry tomatoes are bountiful in your garden! Read More
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Sage Pignoli Shortbreads

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Filling: 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. Read More
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Baked Eggs with Oregano

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Filling: 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... Read More
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Gingered JalapeƱo-Cranberry Sauce

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Filling: At Beechwood Inn we love to cook with wine, sometimes we even put it in the food. We cook with fresh ingredients and love unexpected flavor... Read More
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Fettuccini and Asparagus Ribbons with Lemon Creme

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Filling: As soon as the first asparagus spears start poking through the soil I'm thinking how to showcase it. This recipe is full of asparagus flavor as... Read More
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Willis Graves' Three Cheese Tart

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Filling: Also known as breakfast pie, as our southern innkeeper friend Marsha calls it, this dish is better known as a quiche or tart. Read More
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Heirloom Tomato Galette

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Filling: A galette is a fancy way of saying “a thin pie.” This one has a crunchy dough, rich with butter that is perfect for summer’s... Read More
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White Mountain Mudslides

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Filling: A favorite at the 2011 Inn to Inn Cookie Tour, you don’t have to wait for spring in the mountains – you can enjoy them all the year... Read More