As we approach St. Patrick’s Day in New England, we can’t help but think of all those green-themed recipes being whipped up in the kitchens at the Distinctive Inns of New England (DINE). While our first choice for you on St. Patrick’s Day weekend would be to be enjoying a romantic getaway in DINE country, we know that for some this is not possible. Thus, we bring you a taste of green from DINE inns just in time for you to serve them up on St Patrick’s Day! While they may appear in the end in different shades of green and other colors, all of these recipes were inspired by green ingredients.
Beet & Spinach Salad from Deerfield Inn
1/3 cup candied pecans, chopped
2 bunches small colored beets (8 to 16 beets)
Handful washed chilled baby spinach leaves
3 tablespoons orange poppyseed vinaigrette
3 tablespoons olive oil
4 ounces feta cheese, cubed
orange supreme sections to taste (the central sweet spot w/o pith)
Directions For candied pecans:
Preheat oven to 250 degrees
Mix sugar, cinnamon, and salt together in a bowl.
Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. …
Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.
Directions for vinaigrette:
6 tablespoons cold water
1-1/3 cups orange juice
1/4 cup white vinegar
4 teaspoons honey Dijon mustard
4 teaspoons honey
1-1/2 teaspoons poppy seeds
1/2 teaspoon salt
In a small saucepan, combine cornstarch and cold water until smooth. Stir in the orange juice, vinegar, mustard and honey. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in poppy seeds and salt. Cover and refrigerate until chilled. Yield: 1-1/2 cups.
Directions for Salad:
Step 1: Preheat oven to 450 degrees.
Step 2: Trim greens and long roots from beets. Spritz with Evo and wrap in 2 to 3 aluminum-foil packets, dividing beets according to size.
Place in oven, and roast until tender, 35 to 45 minutes, depending on size of beets. Wipe the skins from the beets. Cut into slices and squares, and transfer to a serving bowl.
Step 3: Drizzle vinaigrette over beets; toss to coat.
When ready to serve, lay on chilled baby spinach leaves, add feta, pecans, orange supremes. Garnish with nasturtium flower, if still out in the herb garden.
This is enough for an entrée sized salad for two
Curry Carrot Broccoli Soup Recipe from Rabbit Hill Inn
Plan on sharing this delicious soup recipe with all your friends. This gluten free soup recipe yields one gallon.
3 stalks celery, medium dice
3 cloves garlic, minced
5 carrots, medium dice
1 head broccoli, rough chopped
6 Tbls butter
3 qts water
1 qt heavy cream
4 Tbls salt & pepper to taste
4 Tbls curry powder
¼ cup brown sugar
Boil broccoli until tender; then shock in ice water for greener color. Set aside.
In a stock pot, sweat onions, carrots, and celery until soft.
Add garlic and cook for 3 more minutes.
Add water, bring to a boil, and then reduce to simmer for 10-15 minutes.
Add broccoli, curry, brown sugar, and salt & pepper.
Cook for 10 more minutes.
Puree; then return to stock pot and add heavy cream.
Stir in puree and allow cream to warm.
Serve when desired temperature is reached.
Ham, Asparagus & Cheddar Strata from Captain Jefferds Inn
8 cups sourdough bread cubes (3/4” cubes)
1/4 cup unsalted butter, melted
1 bunch fresh (15 to 20 stalks) asparagus ends snapped off, cut into 1” pieces
1 small onion, peeled and chopped
1/2-pound ham, diced
2 cups shredded sharp cheddar cheese, divided
8 large eggs
1 1/2 cups half & half (fat-free is fine)
1/2 teaspoon salt
Preheat the oven to 350 F.
Line a baking sheet with parchment and grease a 2-quart casserole dish or 9” x13” pan.
Toss the bread in a bowl with the melted butter and spread evenly on the baking sheet. Heat the bread in the oven for 10 minutes; it won’t color but will dry out a bit.
Cook the asparagus very briefly (a couple minutes) in the microwave should be sufficient. You want them to be crisp, but not hard.
Toss the asparagus, onion, ham, and 11/2 cups of cheese with the toasted bread cubes.
Spread the mixture evenly into the prepared pan.
Mix together the eggs, 1 1/2 cup of the half & half and salt, and pour over the bread mixture, pressing the bread gently into the liquid.
Add more half & half if it doesn’t come to within 3/4” of the top of the bread cubes.
Cover the pan, and refrigerate overnight, or for at least 6 hours.
Sprinkle the top of the strata with the remaining cheese. Bake the strata uncovered, in a preheated 350 oven, for about 45 minutes, or until it’s puffed and golden. A knife blade inserted into the center will come out clean.
Remove the strata from the oven and allow it to rest for 15 Minutes before serving.
Pesto Pasta Salad with pesto, arugula, mozzarella and cherry tomatoes from Camden Maine Stay Inn
Dried corkscrew or spiral pasta (short pasta)
1 dry pint of ripe cherry tomatoes
Arugula (cut in small pieces)
4 tablespoons of oil
You can make your own pesto or use a prepared one (this is one of our favorite convenience foods) .
Cut the tomatoes into quarters and the arugula in small pieces.
Heat two tablespoons of olive oil in a pan and add the tomatoes. Cook for three minutes until they fall apart.
In the meantime, take a bowl and add the pesto, mozzarella balls, the arugula previously cut and the other two tablespoons of oil.
Boil the pasta and when it’s ready add the warm tomato sauce and the other ingredients.
Super awesome Spinach Pie recipe from Harbor Light Inn