Recipes

Roasted Red Pepper Pasta Sauce

10 min

Trying to sneak veggies into your meals can be tough, but this Roasted Red Pepper Pasta Sauce definitely gets the job done. The mild heat and slightly smoky flavor from the A Taste of Portugal brings it all together. Easy to make in the food processor, the recipe is ideal for a weeknight pasta and pairs beautifully with shrimp or chicken if you want a meatier option. If you prefer a cream sauce to a chunky one, simply tweak the recipe by adding heavy cream or a nut milk of your choice. Serve it right away or freeze the sauce for later. It's a meal prepper's dream!

One-Pan Taste of Portugal Chicken Stew

20 min

Indulge in a saucy delight with this one-pan comfort meal using our delicious Taste of Portugal spice blend. Marinated chicken takes center stage, infusing rich flavors throughout. From the warmth Indian coriander to the zing of Piri Piri chile, this dish has a strong flavor base. A hint of smoky intrigue from smoked paprika and a dash of red wine-vinegar powder add depth. Aromatic garlic and bay leaf join forces, while citric acid and white pepper harmonize for balance. Pair with crusty bread, rice, or pasta or keep it as is for a gluten-free stew. A satisfying dish that gets even better as leftovers—easy, hearty, and oh-so-delicious.

A Taste of Portugal Chicken Salad

20 min

Short on time? This gluten-free salad is quick to throw together for lunch or dinner, and it is easy to prep with a 5-ingredient marinade. The final result is juicy chicken caramelized to perfection in the pan. The Piri Piri in A Taste of Portugal blend gives the protein just the right amount of heat. Customize the salad to until your heart's content by substituting in sundried tomatoes or white beans. A healthy meal with a fiery twist awaits!

David Leite's Portuguese Roast Chicken and Potatoes

20 min

From David Leite -"There's nothing more comforting than a delicious roast chicken with potatoes! Using A Taste of Portugal, we made a paste that is used to season the chicken before it goes into the oven. What's great about this paste is that it's infinitely customizable. Sometimes I double the garlic, add more tomato paste, a big handful of chopped fresh parsley, cilantro, thyme, or rosemary - whatever I have on hand. And for those chiliheads out there, feel free to spice it up to suit your taste!"

Taste of Portugal Olive Oil Dip

5 min

Looking for a quick appetizer or light snack? There isn't anything easier than a two-ingredient dip using A Taste of Portugal and good olive oil. This dip has everything you want in a dip—layers of smoky, fruity, tangy, herbal, and salty flavors will have you eagerly going back for more. The tang from the red wine vinegar powder in this blend balances out the luscious olive oil, so it doesn't feel too heavy, and the dip makes a great base for garnishes, such as grape tomatoes, Marcona almonds, and an assortment of olives. Any left over mixture can be used to toss with pasta or for marinating chicken.

Portuguese Vinho Verde Mussels

Crisp and fresh Vinho Verde is a classic Portuguese wine, an ideal choice to pair with A Taste of Portugal. Inspired by the childhood flavor memories of our friend David Leite, this blend is an instant Portuguese flavor bomb. For this recipe, we bloomed the aromatics in oil, and the sauce came together in just minutes. No mussels? No problem! Enjoy it with a variety of seafood like clams, shrimp or squid.This bowl is full of fresh summer ingredients and the robust flavor from A Taste of Portugal brings it all together. Tomato and smoky paprika combine with parsley and bay to make a base accented with citrus and a kiss of heat from Portuguese piri piri chilis. The flavors infuse the sauce, so don't skimp on the crusty bread! This easy recipe is great for a quick weeknight meal for two people, or it can be batched for a crowd. The sauce with smoky paprika and a little spice and brings everything together by thickening it. In the unlikely event that you have leftover mussels, shell them and use the sauce on pasta or rice.

Vadouvan Vegetable Pie

This savory vegetable pie emerged from our experiments with Vadouvan paste, a wonderfully rich and elegant flavor base. We wanted a warm, comforting meal for the cold weather outside, and this was the prize winning pie. The recipe balances the subtle, hearty flavor of the toasted curry with the earthy goodness of cauliflower and butternut squash. If you don't have Vadouvan paste, then this versatile recipe can easily feature other flavor combinations. Missing one of the vegetables used in this pie? Use whatever you have on hand!