Recipes

Apricot & Ricotta Salad

5 min

Light enough to be a gorgeous breakfast and simple enough to be a quick dessert, the Apricot & Ricotta Salad is a showstopper. This vegetarian and gluten-free dish strikes a perfect balance between notes of sweetness and creaminess. Pacific Flake Sea Salt is the secret ingredient... This finishing touch enhances the dish with its texture, flavor, versatility, and visual appeal. The natural mineral content hints at salty, sea-breeze summer nights.

Togarashi Watermelon Salad

5 min

Togarashi is a versatile all-purpose seasoning commonly found in Japanese households. Its flavor is a harmonious combination of spicy, savory, and subtly citrusy notes. Our blend specifically includes sesame seeds and poppy seeds for a satisfying crunch, orange for a touch of sweetness, and seaweed for that unique umami flavor.  When added to dishes, it enhances the overall flavor by introducing complexity, depth, and a delightful kick. This fresh fruit salad is a quick and vegan delight that combines juicy seedless watermelon and crunchy cucumber, tossed with zesty lime juice, aromatic sesame oil, and fresh basil. Gluten-free and bursting with summer goodness, this salad is a versatile must-try.

Elderflower Spiced Peaches

10 min

Who knew tea could be so tasty? With just three ingredients, Elderflower syrup elevates cocktails, lemonades, tea, and fruit dressings.Today we're sharing a special way to use the syrup that makes for a delicious (and simple!) breakfast, snack, or dessert. Elderflower Spiced Peaches are nature's candy--a treat that keeps well in the fridge for two weeks. Watch Chef Jamie make it here.

Strawberry Fields Iced Tea

10 min

As June unfurls its warm embrace, strawberries reach their peak! To capture the sunshine in a glass, we have artfully paired these ripe berries with our spicy yet refreshing tea, Firefly Garden. This herbal infusion boasts a delightful kick from green peppercorns, perfectly balanced by the soothing notes of lemongrass and chrysanthemum flowers. Once chilled, this brew becomes the quintessential essence of summer, ready to be enjoyed at any time of day.  

Rosy Yogurt Bark

No wonder yogurt bark has gone viral! It tastes like you are indulging and no cooking is involved. All you need is a sheet pan and yogurt at the base. Here I tried to mimic the flavors of granola by using crunchy almonds and dates for sweetness. It makes the perfect snack with added fruitiness from raspberries and the mix of creamy and cold frozen yogurt. Since we always spice it up, we sprinkled in Roses, which make this snack beautiful and taste like a fancy dessert.

Rhubarb Rugelach

1 hr

This recipe is a true keeper, with a surprisingly easy-to-make dough that relies on the magic of whipped butter and cream cheese. While the soft dough chills, prepare a luscious jam with a classic pairing of strawberries and rhubarb. Cook it down to the perfect consistency, ready to be spread and rolled between the dough. For a tantalizing twist, we chose the concentrated flavor of ginger and added a secret ingredient — mace. This lighter and peppery spice complements the tangy fruit, enhances the lemon zest, and fills the jam with a sweet and aromatic spice allure. Get ready to savor each bite of these heavenly treats.

Winter Citrus Salad

Winter often gets overlooked for its fruit bounty so keep your eyes open and don't miss out. This salad hits all the flavor highlights and brings the promise of spring right to the table. It is sweet, salty, sour, and best of all bright! To top it off, we created a French inspired strawberry vinaigrette with our Orange Tarragon blend. Full of umami with shallots, chives, garlic and black pepper, this blend brings the garden to the plate to complement the fruit. Once emulsified, this vinaigrette is a pretty, dusty pink, with bright and fruity flavors. The recipe makes a generous measure of vinaigrette and it is delicious with so many things! Arugula, goat cheese and radicchio make a great pairing, or drizzle it on grilled salmon or chicken.

Blueberry Butterfly Pea Flower Muffins

Who doesn't love a mini muffin? Sometimes we need the perfect little bite with our morning cup of coffee or a tasty snack to keep us going. These darling muffins are just the thing. They get their sky blue color from Butterfly Pea Flowers. We opted to make these gluten-free for everyone's enjoyment. Little pops of sweet blueberries complement the muffins' excellent green tea-like flavor. They're really enjoyable and won't weigh you down like a traditional muffin would. Bake a batch and enjoy them throughout the week — they'll keep moist and delicious. We love using Butterfly Pea Flower as an all natural food dye! Check out our Galaxy Pops and Butterfly Horchata recipes for more blue beauties.

Cranberry Quince Paste

This magical combination brings quince into the spotlight and adds a new level of flavor to the cranberries on your holiday table. Quince is a fanciful fruit, with a bright aroma and a taste of ripe pear and key lime. Ripe quince can be found in Seattle backyards around the early fall. Finding them frozen at a Latin or Asian grocery store is another option too.The key to success is reducing the quince and cranberry paste far enough that the pectin found in the quince will gel up and keep its shape when cooled. This paste will taste nostalgic to those who like the solid sauce, but far from the canned variety you had as a kid. It'll be sharp enough to cut any rich side dishes but also be warm and sweet from the cinnamon and star anise found in the Mulling Spice.If you're unable to find quince, a firm pear with 2 tablespoons of lemon juice will be a good substitute. As the sauce reduces it should cook down thick enough that when you scrape the bottom of the pan with a spoon the jam won't immediately fill in the space again.