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.
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.
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).
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.
Another inspiration from Mark’s Daily Apple, this is a staple comfort food in our house. It makes a big batch so there’s always leftovers for reheating, or serving with eggs, or making pizza with…
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.
I make this at least twice a year as a gift for my Gram since it’s her favorite. It’s the perfect accompaniment for so many things, and it goes quickly at any tea party.
Melt in your mouth buttery pecans with fresh sage make for a divine savory scone.
Ingredients 8 ounces bittersweet chocolate, finely chopped or shaved 1 cup heavy cream Directions In a small saucepan over medium-high […]
Ingredients 2 large turnip, peeled and diced 4 fresh thyme sprigs 1/2 lemon 2 cloves garlic, sliced 1/2 cup cream […]
This is a fast, easy staple in our house. Beware that if your oven isn’t clean you will likely create a lot of smoke and might want to try a slightly lower temp. You also might want to use a cast iron dutch oven instead of a deep skillet to decrease the chicken fat splatter.
Ingredients 3 to 4 pounds boneless pork shoulder/butt cut into five pieces 2 teaspoons salt 2 teaspoon cumin 2 teaspoon […]