One of the many delicious things you can make after brewing a delicious beer…
Another idea that stemmed from making so much smoked pork stock and carnitas. And as pictured, it’s a tasty breakfast or brunch option with an egg on top.
If you like the butternut, sage, and cheese combo, this egg dish is the perfect brunch option for you. Our family devoured it on Christmas morning.
This may just be my all time favorite scone recipe. I love the combination of tangy lemon with herbal rosemary. And served with fresh homemade lemon curd it’s an absolute treat.
AKA Pepper Joe’s Island Hot Sauce.
This bubbly, refreshing cocktail was a hit at a Christmas party this year.
Upscale apple sauce? Whatever you want to call it, this spiced up side was on everyone’s plate at Christmas dinner.
A classic choice for when we get a whole duck in our meat CSA from Hettie Belle Farm.
Serve topped with chicken satay, peanuts, cilantro, fried shallots, and lime.
Rich. Thick. Creamy. Sweet. Savory. Hearty. Delicious.
This sweet and savory pie was a big winner as a Thanksgiving side dish (and appetizer, and dessert).
Slightly crunchy, a little salty, it has the chew factor, it has texture, a little bit of sweet offered up by the dried fruits, and a teeny bit of heat.
Last night as side dishes with dinner we had tatsoi sauteed with garlic and onions and roasted root veggies. So this morning when we wanted breakfast, I just grabbed some sausage and eggs and turned leftovers into a rich, hearty breakfast that kept us going all day.
One of my all time favorite comfort food recipes.
I felt like having a hearty, warm salad that encompassed all of these harvest veggie flavors, so this is what I came up with and it was exactly what my mouth was craving.
My go-to choice when I’m in the mood for “butternut” bisque. The melded flavors of sweet potatoes, carrots, and squash are balanced out by the salty bacon and leeks.
Inspired by and adapted from a post on the Hampshire College Food, Farm, and Sustainability blog.
A rich, autumn dish that goes over well with any crowd.
Pork loin stuffed with a blend of goat cheese, shallot, garlic, lemon zest, thyme, sage, fennel, and apple.
The ideal accompaniment for schnitzel. And beer.
Spicy. Refreshing. Perfect for #porchdrinks.
We’ve got a peach tree in our yard here at the Two Tone Tavern. Despite it being super small, we’ve been inundated with a huge harvest of fresh, beautiful peaches.
I love when I start getting pounds upon pounds of sweet, fresh, delicious tomatoes from the farm each August.
Affogato, aka gelato drowned in espresso, is an Italian thing and it just happens to be one of my absolute favorite desserts.
Another beautiful and delicious use of our Two Tone Tavern peaches, combined with collard greens from Red Fire Farm, some fresh herbs, shallots, prosciutto, pecans and goat cheese. The family oohed and aahed when this was brought to the party.
Bay State Fish CSA share, meet my spice cabinet!
The perfect way to take advantage of our garden bounty of peaches, jalapenos, and cilantro…
Love whipped cream but don’t do dairy or just want a different option?
Some recipes call for honey, agave, or coconut nectar, but I think these cakes are perfectly sweet enough without it.
Inspired by a recipe on Epicurious for pork meatball banh mi, which is fantastic, but these meatballs also stand alone as a great appetizer.
Because vegetables smooshed into fried cakes are always tasty…
Recipe adapted from epicurious and suggested by the Cape Cod Fish Share newsletter.
Hearty side dish or hors d’oeuvre with pork belly and cooked in pork fat to add the perfect flavor.
A sweet, cold treat for those hot summer days. Inspired by Mark’s Daily Apple.
A standard fishcake recipe with panko, spices, and herbs.
While flipping through my most recent edition of National Geographic Traveler I came across this article on Socca (chickpea flour crepes)…
This is pretty much my favorite salad; it has so many of my favorite food items… arugula, grapefruit, avocado, bacon, shallots, pecans, gorgonzola cheese, etc.
Melt in your mouth buttery pecans with fresh sage make for a divine savory scone.
Ingredients 2 large turnip, peeled and diced 4 fresh thyme sprigs 1/2 lemon 2 cloves garlic, sliced 1/2 cup cream […]
I made this for my birthday and it was delightful! Thanks to Smitten Kitchen for the recipe in her awesome cookbook.
Ingredients 3 to 4 pounds boneless pork shoulder/butt cut into five pieces 1 1/2 teaspoons salt 1 teaspoon cumin teaspoon […]