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Chilled English Pea SoupA Recipe from The Bernards Inn This is an amazingly easy spring soup to prepare. One of the beauties of the soup is that by using frozen peas it helps cool the soup down quickly. Frozen peas are also harvested at their peak insuring a sweet pea, not a starchy one. The mint enhances the flavors we crave as the days become longer and warmer. The soup can also be garnished with chilled shrimp or lobster or sliced garden radish. Enjoy! 1 Medium Onion, Thinly Sliced 1 Leek, White Portion Only, Thinly Sliced 1 Garlic Clove, Thinly Sliced 1 Sprig of Thyme 1 Bay Leaf 1 TBSP...
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Roasted Butternut Squash Soup is a favorite every autumn at The Bernards Inn. Roasted squash has a delicate flavor; slightly earthy and mildly sweet. In order to capture that flavor, one must not cover, but accompany this delicate taste.  Here is a simple recipe to help those at home make a great soup.   Enjoy! Serves 6 Ingredients: 3 Medium butternut squash, cut in half, seeds removed (reserve for later) ¼ Teaspoon grated nutmeg 2 Tablespoons Butter, melted 1 Tablespoon honey 1 Cup of heavy cream (optional) 1 Large white onion, cut in small pieces 1 Rib celery, cu...
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This recipe embraces the best that New Jersey has to offer in the summer months. We use Lemon Thyme, the lightest green herb in this photo  from our garden. Enjoy the summer! ROASTED CORN CHOWDER CHANTERELLE MUSHROOMS, GRAPE TOMATOES, JALAPEÑO, AND LEMON THYME Ingredients: 6 Ears of Corn 2 White Onions, chopped into 1 inch pieces 4 Cloves of Garlic, crushed 4 Sprigs of Thyme 2 Quarts of Water 1/2 Cup Whole Milk 2 TBSP Canola Oil Salt 8 Ounces Chanterelle Mushrooms, cleaned very well 1 TBSP Fresh Lemon Thyme 12 Grape Tomatoes, cut in half 1 TBSP Sweet Unsalted Butter 2 TBSP Jalapeño Puré...
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Although Mother Nature seems reluctant to let go of winter, the dates on the calendar reassure me that it’s time to dig my hands into the earth and begin planting the Inn’s garden.  This will be our fourth year of planting and harvesting our own garden, and I never lose the excitement of watching the first tiny shoots poke up through the soil. Early spring is always a tricky time of year because I am eager to get the seeds and starter plants in the ground, but I know if I plant too early, the frost could ruin a lot of hard work and planning.  There are some vegetables that can be st...
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A grilled cheese sandwich is one of my all-time lunch favorites. I created this grilled cheese and asparagus sandwich for our new spring lunch menu. It utilizes the abundance of asparagus and baby arugula at this time of year. The tanginess of the brie and the depth of the grain mustard pull it all together to create a fantastic flavor combination. Enjoy! GRILLED CHEESE & ASPARAGUS SANDWICH 2 Slices Multi Grain Bread 3 oz Brie Cheese, cut into long strips 1 TBSP Whole grain Mustard 8 Baby Arugula Leaves 8 Spears Asparagus, blanched until tender 2 TBSP Sweet Unsalted Butter, softened Spr...
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