Recipes

Spice-Dyed Easter Eggs

25 min

Discover a natural and vibrant way to dye your Easter eggs using spices. This project offers a delightful twist on traditional egg coloring, infusing each egg with the unique hues of your spice pantry: turmeric, hibiscus tea, and beet powder. These spice-based colors impart a subtle pastel palette, sure to make the Easter Bunny proud. Plus, it's a fun and educational activity for the whole family to enjoy!

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Valentine's Pepper Pocky

Pocky is fun to eat, fun to make, and fun to spice! White chocolate bloomed pretty in pink with the addition of Beet Powder, kissed with a sprinkle of Pink Peppercorn. Set aside a little bit of white chocolate before you tint the whole batch so you can add a fancy swirl of white over the whole cookie.We chose dark chocolate with Tellicherry Black Peppercorn as the second flavor and the chocolate-pepper combination was fantastic. Pile them on a platter, dip them in cocoa and enjoy. The homemade Pocky are irresistible.

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Beet Sourdough

Spring 2020, the sourdough frenzy started. I had very little bread baking experience and flour was scarce. There was no sourdough starter in sight, but we were in lockdown. After a legit learning curve, and in desperate need of a hobby, sourdough ended up giving me all of the bread confidence I needed. So grateful! Sourdough truly has a mind of its own, but that makes it fun to work with. It is rewarding and well worth the patience. At my peak of sourdough creativity, I set out to make a beet sourdough loaf. Beet puree made a bright colored dough but it was messy and caused mayhem with the starter, resulting in an epic fail. Enter the secret ingredient, beet powder. Rusty red earthy layers emerged to compliment the tang of my starter. The dried powder is free from moisture, making for less interference with the starter and easier clean up. The awesome layers created while making the folds in your boule are gorgeous. It's not too late to dive deep into making bread and sourdough.

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Beet Pappardelle with Herbes de Provence

Use your extra hour of daylight savings time to make pasta from scratch! It is a labor of love, and what's not to love about hand made pappardelle. These wide, fat noodles are not fussy. Just fold the pasta sheets like an accordion and slice off the strips. For a little extra love, we've added beet powder to the pasta dough for delightful color and a hint of earthy sweetness. This vibrant powder is so user friendly compared to fresh beets! You can get the delightful color and flavor without the beet-bloodbath that comes from the fresh vegetable, and without the extra water in the pasta dough, it is less finicky. To further embrace spring flavors, we tossed the noodles in a light sauce with Herbes de Provence. The taste of garden herbs like tarragon and thyme, pair perfectly with caramelized fennel and garlic for an aromatic sauce. Garnish your mound of pasta with some crumbly sheep's milk cheese for some tang that compliments the earthy beet noodles and bright spring flavors.

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Flour Tortillas

It's no secret that flour tortillas are champions of versatility! You can top them with anything, fill them with anything, and they work great for snacks or for meals. What's less well known, however, is that they're also incredibly easy to make! Really! And nothing beats a fresh, warm tortilla.When making tortillas at home, use the opportunity to be creative! By using different spices or flours, you can inject a little flair into your recipe, and make your tortillas truly unique! In this recipe, we use Saffron and Butterfly Pea Flower to give our tortillas unique and distinctive colors. You can substitute a portion of the all-purpose flour for other flours, too, for more flavor and texture variety.Recipes such as this one traditionally use lard, but we've found that vegetable oil makes a perfectly suitable substitution. It's easy to double or triple this recipe, and they'll keep in your refrigerator in an airtight container for a couple of weeks. Homemade tortillas are best when fresh, though, and we don't think you'll have any problem finding ways to use them!

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Salmon Gravlax with Dill Pollen

I love making gravlax because it is such a versatile dish. The cured salmon slices can be used to make elegant hors d'oeuvres, they can be served with a few simple sides to make a nice cool lunch on a hot day, the scraps are great in an omelette for breakfast, and being "cured-but-not-cooked" makes gravlax perfect for coaxing a timid diner into trying more adventurous raw dishes. Most recipes call for fresh dill and while that works just fine, using Dill Pollen creates explosive "pops" of dill flavor that are hard to imitate with other methods. Using some Beet Powder in the sugar mixture adds a beautiful reddish hue to the outer crust of the filet, and the transition from bright salmon orange to deep beet red allows a creative cook to arrange the slices into stunning displays. So this summer when you come home from your fishing trips, try a salmon recipe that just can't be beet.

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Urfa Biber - Strawberry Ice Cream

Chiles aren't just for cooking savory food; many are wonderful in desserts, too. Urfa Biber, for example, is a great pairing with berries, honey or chocolate. At a recent cook-off, we added Urfa Biber to Strawberry Ice Cream with fantastic results.

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