Thanks to Crust Bakeshop for inspiring a rosemary apple tart out of my kitchen this holiday season. The bacon and caramelized onions are a delicious savory addition.
When your boss loves peanut butter cookies, this is the ideal treat to bring to work for his birthday.
Fishcakes are always tasty, but the smoky poblanos add a new flavor dimension to these.
Nothing tastes better after picking fresh strawberries at Red Fire Farm and sharing with friends.
These Asian style lettuce wraps are great for dinner or an app. They made for a tasty, tortilla-less alternative at a taco themed potluck.
I love this as an entree, but I’ve also served this in individual tumblers as an appetizer at a New Orleans themed party and it was a hit. Pure comfort food!
I just love the combo of white fish and spicy sausage. Served with a helping of hearty lentils, this dish is incredibly satisfying.
The dough isn’t quite as easy to work with as scones with regular flour, but this gluten free brunch treat is tasty.
The pear adds just a hint of fruity sweetness to these herbal, savory pastries. Perfect for bringing to a tea party with some lemon curd.
Layers of rich poundcake, custard, and whipped cream offset by fresh berries, mango puree, and orange zest.
Fresh mango puree can be used in so many ways… mango raspberry trifle or spicy mango margarita just to name a couple.
A standard custard recipe that can be served alone or used an ingredient in another rich dessert.
One the rare occasion that you actually have leftover cider donuts from Atkins Farm…
This spicy, fruity sauce could have so many applications. Pictured above it’s atop swordfish steak, but it pairs well with so many meats, as a dessert topping (think ice cream or chocolate cake), or even as a compote on a cheese slate.
One of my all time favorite, rich, chocolaty desserts. Serving with salted caramel sauce is just a no brainer in my book.
So many great flavors come together in this spicy, hearty soup. The yogurt crema tops it off perfectly.
Thanks to Hettie Belle Farm for the recipe and the beautiful piece of meat. I love their meat CSA!
Thin pancakes for those of us who don’t love the thick, fluffy pancakes that stick to your ribs. When I want plain pancakes I just make these without the lemon zest and blueberries.
A hearty soup for when all those parsnips and onions come rolling in from the winter veggie CSA.
With so many sweet potatoes and apples in our winter veggie CSA I had to figure out *something* to make with them. The fennel and mascarpone just top it off with a luxurious touch.
This just gets better with time – it’s the kind of dish that soaks up dressings and ages with grace.
Next time I may try adding a tablespoon of goat cheese to the mascarpone mixture to give it a tangy hint.
One of the many gratifying outcomes from allowing a pork shoulder to smoke for hours and then simmering its bone for hours into delectable, smoky stock.
What I did to create this recipe was look at existing carrot cake cookie recipes, then cross some of my favorite elements with our family recipe for carrot cake, which includes the likes of shredded coconut and fresh pineapple.
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)…