Recipes

Cherry Mostarda

10 min

This marmalade-like sauce is fruity, sweet, tart, and sour, with a spicy kick from the yellow mustard seeds. This mostarda proves cherries aren't just for dessert. It's perfect for pork chops, roasted chicken, or adding a gourmet touch to a charcuterie board.

Creamy Butternut Squash Bucatini

10 min

Listen, not all pasta sauces are tomato or alfredo. In fact, this sauce is all about the veggies. The base is butternut squash, but you can also use pumpkin or kabocha as a substitute. This meatless-meal is perfect for vegetarians and it's versatile; We used bucatini pasta, but really, any kind of pasta will work. Tuscan Rosemary Salt leads the parade of flavor with herbs like rosemary and sage and with warmth from a touch of cinnamon and ginger. These flavors elevate the butternut squash to a whole new level. The sauce is creamy, slightly sweet with a delightful hint of herbs—what more could you ask of dinner?

Vegan Richa's Instant Pot Lentil Keema with Peas

20 min

Keema recipes are found throughout India. This tasty recipe uses lentils and walnuts in place of ground meat that is usually used in making keema. Including spices such as Sage, Cassia Indonesian Cinnamon, Cardamom Seed, Nutmeg, and Indian Cayenne, along with garam masala and Baharat, give this easy-to-make dish complex flavors. Keema is very versatile, and can be used in tacos, sandwiches, burritos, or just served with rice. Richa Hingle is a longtime World Spice Merchants customer, as well as a prolific and award winning recipe developer, blogger, and photographer based here in Seattle. The recipes she has on VeganRicha.com are easy to follow, with step-by-step photos so that even the novice vegan cook can make delicious food. She loves to show people how easy it is to cook vegan Indian or other cuisines, which are allergy friendly and have gluten-free and soy-free options. Her latest cookbook isVegan Richa's Instant Pot™ Cookbook which has many adaptations, swaps for allergies and special diets, full nutritional information, and will become your go-to guide for healthful, flavor-forward meals that are a breeze to get to the table.

Irish Rarebit

10 min

What is Rarebit anyway? Think beer and cheese fondue on toast. A perfect snack for a St. Patrick's Day buffet, this Irish twist on a classic is boldly spiced with mustard and Worcestershire powders and, of course, a spot of Guinness. Rye bread gives the toast a stand-up flavor of earthy caraway and molasses. Hot out of the oven, add a crack of Smoked Black Pepper and a sprinkle of green parsley for the finish. Serve while hot and keep the rounds coming for a parade of flavor. The base ingredients are simple and you may already have them in your pantry. 

Huckleberry Gravy

Thickening the gravy can be a hit or miss pinch point on a feast day and this reduction takes the stress out but keeps the flavor in. Once it is simmering, you can leave it largely unattended until the flavors cook down to your desired consistency. Huckleberry Gravy has been a Montana family favorite for years but you can achieve the same jammy results with blackberries or your favorite foraged fruit.

Gluten-Free Fennel Ricotta Tomato Tart

Every little bite of this delicious tart screams summertime. The beautiful, bright flavors and buttery crust can be enjoyed either hot or cold. The peppery, gluten-free crust requires no rolling. It comes together easily with parmesan cheese. We filled the tart with a spinach and ricotta mixture, seasoned with our Italian Sausage Mix. Don't let the name mislead you, there's no sausage to be found in this mix but rather kickin' red chile flakes, black pepper, fennel seed, basil, oregano, and other Italian classics.To bejewel the tart, sprinkle some halved heirloom cherry tomatoes and little dollops of goat cheese. Bake this tart until golden brown. Make it extra special by sprinkling some fennel pollen before serving your wedge. Fennel Pollen is delicate, sweet and fragrant and compliments the bursts of tomato perfectly.Fennel Pollen on before baking or if the tart is still very hot — its flavor is heat sensitive! One of our favorite things about fennel pollen is how the fennel flavor is so forward yet somehow light and delicate. It makes for an excellent garnish and an elegant flavor enhancement.

Nigella Caesar Dressing

This genius twist on Caesar dressing is a snap to make and boasts all the flavors in a classic Caesar. The twist? We've managed to make it vegan and low cholesterol with a little spice magic. Worcestershire powder is the umami bomb instead of the traditional anchovy, and black salt with its slightly sulfurous taste opts in for the egg. This recipe makes about a half quart. It keeps well in the refrigerator and can be used for Caesar salad or a flavorful marinade for chicken or fish. Of course it wouldn't be a Caesar without the croutons so we've included a suggestion for those too. Happy Salad Season! This recipe was so delicious we added it to our permanent inventory. Now you can buy Nigella Caesar premixed on our website! Just substitute 1/4 cup in place of the spices in the dressing recipe above.

Saffron Poached Leeks

This versatile side dish will become a spring time staple. Perfect alongside everything from roast meat to vegetarian pasta, the leeks are tender, buttery and melt in your mouth. After a little prep work they cook slowly in a bath of chardonnay, chicken stock and butter. You can season them simply with a crack of pepper or make them extra special with a couple of pinches of Saffron to add elegant flavor and a beautiful yellow hue. This dish is a welcome addition to any Springtime table.

Herbes de Provence Lemon Chicken

The most common question we get in the spice shop is "what's good on chicken" and this go-to Lemon Chicken with Herbes de Provence as always high on the list. Classic but never boring, the lemon-chicken combination is a perfect fit, and this dish is a one pan crowd pleaser. We opted for bone in skin on chicken breast for optimum juiciness and Herbes de Provence for a classic French application. We added lavender for a touch of woodsy flowers that bring out the sweetness in the lemon and a buttery chardonnay to give the broth body. Pull out this recipe for any quick weeknight supper, everyone loves it!