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.
Displaying 1-30 of 49 recipes.
Vegan Portabello Benedict
This easy, 4 step recipe is Stanford Inn by the Sea's take on eggs benny that swaps out chicken eggs for umami rich portabello mushrooms. – From Stanford Inn by the Sea
White Chocolate and Cranberry Scones
These festive scones bake fresh or freeze beautifully. If you like to make large batches this recipe is great for doubling. To bake from frozen, let thaw and bake as... – From Twisp River Suites
Flat Iron Steak
This flat iron steak recipe uses Finnriver habanero cider to bring out the best flavor in this perfectly cooked, tender cut of beef. – From The Resort at Port Ludlow
Super Summer Fresh Mojito
Serve this mojito from Chef Dan Ratigan in a pint glass on ice and garnished with local raspberries for the perfect classic Summer cocktail. – From The Resort at Port Ludlow
Bright Bread
Michelle created this bread on a dreary Oregon Coast day — she wanted to brighten things up and serve something full of surprises. The ingredients and their colours... – From Heceta Lighthouse Bed & Breakfast
Famous Vegan Scones
As any guest who has had the pleasure of waking up at The Stanford Inn will tell you, these vegan scones are a special treat. Baked in-house by the team of the... – From Stanford Inn by the Sea
Baked French Toast
This cinnamon and vanilla baked french toast recipe from Churchill Manor is a guest favourite and breakfast classic. Slices of french bread are covered in whisked eggs... – From Churchill Manor
Kale Salad
This salad is one of the Stanford Inn's most popular! Fresh, super healthy and delicious (3 things we love...). Don't fret if you don't have cylinder rings, this salad... – 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
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
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
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
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
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
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
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
