Unique Recipes

In the time-honored tradition of sharing recipes, the award-winning chefs of Unique Inns invite you to taste their favorite selections. Home-style comfort foods, exotic dishes and twists on classics, all inspired by seasonal ingredients.

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Displaying 1-30 of 75 recipes.

Kale Salad

This salad is one of the Stanford Inn's most popular! Fresh, super healthy and delicious (three things we love...). Don't fret if you don't have a discs/cylinder rings. – From Stanford Inn by the Sea

French Toast

Try your hand at a Churchill Manor specialty, French Toast. Make it just like they do by placing 3 pieces on serving plate stacked in the middle and radiating outward... – From Churchill Manor

Garden Scramble

Healthy and delicious, this Garden Scramble recipe from the Stanford Inn is definitely a favourite for Spring... or anytime really. – From Stanford Inn by the Sea

Citrus Salad with Ginger Crème Fraîche

Winter is a perfect time for this salad, with the abundance of ripe and succulent citrus fruits available. Choose a complementary variety. – From Heceta Lighthouse Bed & Breakfast

White Chocolate Frangelico Cream

A delicious dose of Frangelico, (hello awesome hazelnut flavor!) , pushes this luscious cream recipe over the top. – From Heceta Lighthouse Bed & Breakfast

Portobella Eggs Benedict

This lightened up eggs benedict recipe was inspired by the delicious portobella eggs benedict at the Jacksonville Inn – From Jacksonville Inn

Spicy Peanut Curry Sea Palm

A delicious spicy peanut curry sauce, best served over nutritious brown rice and sea palm, topped with braised vegetables and garnished with roasted peanuts and lime... – From Stanford Inn by the Sea

Caramelized Banana, Vanilla Gelato, Apple Bourbon Beads, Nutella Powder Dessert

This may not be a recipe for the faint of heart, occasional-make-a-casserole type chef, but as you asked for it Cameo Heights Mansion Innkeeper Alan persuaded their Chef... – From Cameo Heights Mansion

Coconut Bread

Carole has made her bread for many years and every time she makes it Michelle tells her, "I like it, but it needs something." So they change this and change that. – From Heceta Lighthouse Bed & Breakfast

Tofu Satay with Peanut Sauce

This recipe is a very popular entrée or appetizer in the Inns restaurant, the Ravens. The tofu is skewered and grilled, then served with a Thai-style peanut sauce. – From Stanford Inn by the Sea

Poached Eggs on Polenta with Tomato Salsa

Not a fan of english muffins or hollandaise sauce, try polenta instead of english muffins and salsa instead of hollandaise. – From Churchill Manor

Corn Waffles with Cilantro Butter

Like no other waffles you have had before. – From Carter House

Hot Cross Buns

Traditionally, these buns are served for breakfast on Good Friday. However, you could serve them through Easter week or (anytime really!), as they are a delicious and... – From China Beach Retreat

Green Beans with Lemon, Garlic and Olive Oil

Lemon garlic and olive oil perfectly accent the distinctive green bean flavor of this delicious side dish. Green beans are best when they are just ripe. To test for... – From Tallman Hotel

Biscuits & Gravy

Talk about the ultimate comfort food! ~ This hearty Southern classic is easy to make from scratch with this recipe from Chef Dan. – From The Resort at Port Ludlow

Chanterelle and Carmelized Onion Gallette

For nearly two decades, China Beach Retreat innkeepers David and Laurie hosted a Wild Mushroom Celebration on the Long Beach Peninsula and continue to forage and to... – From China Beach Retreat

Neah Bay Black Cod

Black cod (also known as sablefish) is actually a rich white fish that has one of the highest levels of healthy Omega 3 fatty acids, that gives it a wonderful texture... – From The Resort at Port Ludlow

Clam Chowder

Clam Chowder is easier to make than you might think and this recipe from the Resort at Port Ludlow's Chef Dan is amazing - full of flavor and best of all clams! – From The Resort at Port Ludlow

Moroccan Fruit Salad

Citrus salads are very popular in Morocco - and this one in particular is a hit with anyone who tries it! The zingy flavors in this Moroccan fruit salad from Heceta Head... – From Heceta Lighthouse Bed & Breakfast

Terry's Lounge Dark n Stormy

This dark n stormy cocktail recipe is easy to make - No fancy bar equipment necessary! Play around with the ingredient measurements to adjust it to your own personal... – From Cypress Inn

Bran Muffins

A guest favorite and staple from the Cypress Inn. – From Cypress Inn

Triple Berry Fruit Cobbler

Super sweet berries and crumbly topping combine and bake together to make this perfect fruit cobbler from Cameo Heights Mansion. – From Cameo Heights Mansion

Bread Pudding French Toast

This bread pudding french toast recipe from Portland’s White House is nothing short of fantastic. Bakes up beautifully and can be served with maple syrup, chopped... – From Portland's White House

Orange Bread

This quick bread recipe from Heceta Head Lighthouse B&B uses one whole orange for extra bright citrus flavors everyone will adore. – From Heceta Lighthouse Bed & Breakfast

Cream Cheese Frosting

You will want to put this cream cheese frosting on everything, but it goes especially well with Excelsior Inn's chocolate cake recipe. – From Excelsior Inn

Chocolate Cake

A delicious chocolate cake with cream cheese frosting from the Excelsior Inn. – From Excelsior Inn

Lemon Fingers

Delicious tasting, quick and easy to make, these lemon fingers from the Campbell House are sure to be an instant hit especially with the lemon lovers in your life. – From Campbell House

Lemon Zested French Toast

Are you always in search of the next great french toast recipe? Look no further than this lemon lovers dream from Cameo Heights Mansion. – From Cameo Heights Mansion

Herbed Baked Eggs

Making a delicious breakfast has never been easier! These baked eggs come out into perfect portion sizes and looking like mini soufflés. – From Hanford House Inn

Watermelon Gazpacho

Cold, refreshing, slightly spicy, and sweet—this is a great soup for awakening the palate on a late summer afternoon before a dinner of grilled vegetables and... – From Stanford Inn by the Sea