Mexican Street Corn Salad

My first taste of Elote corn was love at first bite, and now I look forward to it every summer. The smoky, tangy, salty combination of grilled corn with lime and cotija is....perfect. And it gets even better in the form of Mexican street corn salad because eliminating the cob made it easier to get more into ones mouth! This delicious and versatile dish has become a summer menu staple. With a hint of our Cuban Spice for depth of flavor, and plenty of cilantro to add a bright layer you can serve this alongside just about anything coming off the grill. This recipe is made without mayonnaise or crema - so it can sit out or travel to a picnic worry free. Enjoy!

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Summer Squash Soup

Summer squash soup? What a revelation! This soup is light and lemony, with a delightful range of flavors from our Emerald City Seasoning. Lemon thyme and chives are paired with pink and green peppercorn for a mild seasoning that allows the yellow squash to shine through. A quick and easy cook time yields this beautiful dish that is very refreshing on a hot summer day. You can serve it lightly chilled or gently warmed alongside other summer favorites.

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Compound Butter with Seasoning Salt

I love the flavor trinity of corn + butter + salt, so this recipe for compound butter immediately popped to mind. It is an easy way to take a good thing and make it even better with the addition of spice. Grilled corn is amazing, butter makes it better and the seasoning salt is like the icing on the cake. And by creating a compound butter with the seasoning salt you ensure that the flavors stay in place for every bite.We debuted these compound butters with grilled corn at our seasonal grilling kick off party at Sutter Home & Hearth, and everyone loved them! Speaking for myself and a few others we enjoyed all three. The Provencal Salt butter was bright and herby, the Svaneti Salt butter featured caraway and coriander and the Voodoo was simply magical. Also delicious using Tuscan Rosemary Salt and America's Seasoned Salt, too! The flavor fun doesn't stop with corn, though, use these compound butters on steak, seafood, baked potatoes, scrambled eggs and more. They keep in the refrigerator for a nice long time so make a big batch!

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Summer Fruit Papillotes and Lavender Ice Cream (Papillotes de fruits de l'ete et glace a la lavande)

Food is considered by the French to be one of life's greatest pleasures, and author Béatrice Peltre celebrates that with her beautiful blog and cookbooks. In her cookbook, My French Family Table, she definitely takes advantage of spring and summer produce to make gorgeous salads and desserts. Here's a unique take on the traditional en papillote, but turning it into a stunning dessert instead.From the Author: "Use the same technique as for a savory papillote but add sweet ingredients instead; the result is something irresistible. This papillote uses a medley of luscious summer fruit that, once the parchment paper is torn open, displays a palette of bright colors that is completely seductive. I love it served with a scoop of lavender-infused ice cream melting slowly right in the middle."  

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Osaka Miso Dressing

I've been spending lots of quality time with Osaka Seasoned Salt lately. Its just so darn cheerful I keep coming back to it! It started when I put this perky seasoning on steamed broccoli with lemon juice and sesame oil, creating a simply spiced combination that became a go-to for lunch. Then on to ramen and 6 minute eggs, fabulous! So I was having Osaka Salt for breakfast too. And now the Osaka Miso Dressing. This stellar flavor combination has been gracing many a crunchy salad and stir-fry this spring and that pushed it over the top. Osaka Salt is now on my desert island spice list.In this dressing, the flavors come together beautifully. It is light and intense, with a strong presence of ginger leading the way. There's just enough toasted sesame to be noticed without overpowering and the vegetal and sesame flavors of the Osaka Salt play right along. This dressing is NOT ginger shy, so cut back a little if you'd like a milder version. Enjoy it on vegetables, noodles or to dress chicken or tuna salad.

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Marble Tea Egg

If you want to take the mystery out of Chinese cooking, then Phoenix Claws and Jade Trees by Kian Lam Kho is the book for you. Full of step-by-step basic cooking methods and techniques, this book also provides an excellent overview to ingredients that you might not be familiar with. Kian Lam Kho's recipes range from simple to more complicated, but all are well worth trying. This Marble Tea Eggs recipe is an example of one that is easy to make, and results in a spectacular dish when served.From the Author: "Found in just about every corner convenience store all over China, this tea egg is a popular snack food that is also commonly served as an appetizer at formal banquets. Any Chinese red or green tea works well with this recipe, but do not use black tea, as it can make the eggs too bitter.

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Georgian Spiced Lamb Chops with Molasses Mustard Glaze

If you're tired of the same old meat & potatoes, then whip up this delightful dinner seasoned with spice blends from Georgia. We've grilled up some spiced lamb chops with Khmeli Suneli, an exotic blend of herbs and spices, and then finished them with a bold molasses-mustard glaze. Want more? We did! Add a side of mashed potatoes with Svaneti Salt. All these bold and distinctive flavors combine wonderfully, taking comfort food to a whole new level.

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Saffron Apricots

We are always looking for cookbooks that show how you can still prepare healthy, nourishing vegetarian food, even if you have time constraints. Enter "a modern way to cook" by Anna Jones. It's a wonderful cookbook with recipes that are creative and bursting with flavor, and this Saffron Apricots recipe is truly a standout.From the Author: “The quickest, most exotic-tasting dessert I know, made mainly of things that sit happily in your pantry. I use orange blossom water here to add a heady fragrant taste, which I love. If you can't find it, it will work without. I serve these with a spoonful of coconut yogurt, and they are equally good on top of vanilla ice cream.”

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Roasted Cauliflower Soup

This Fall roasted cauliflower soup will certainly grace our table more than once this season. It fills the need for belly-warming comfort without being too heavy, reminding us that Summer is just barely over and will thankfully come again. The soup was on the table in under an hour, with little active time. It would make a perfect soup-shot to begin a Thanksgiving or holiday feast, and is easily adaptable to other seasonal vegetables and seasonings.

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