Recipes
Cedar Plank Za'atar Salmon
Who doesn't love a recipe with only a few ingredients but a TON of flavor? This salmon is bold, smoky, flaky, and delicious. Enjoy it hot and fresh off of the plank or the next day in a tasty salad. We liberally sprinkled some Syrian Za'atar on a couple of sides of sockeye salmon. Then we hot smoked them for 30 minutes, finishing the fillets with fresh lemon. What makes this salmon extra special is the flavors in our Syrian Za'atar. Citrusy sumac harmonizes with the toasted sesame seeds, coriander, and cumin. The fattiness of salmon is perfect with these nutty and warm flavors. We've had dill on salmon plenty of times, now's the time to fall in love with some za'atar smoked salmon!Check out our Sumac Cauliflower Steak with El Greco Spelt Salad for an amazing pairing for your leftover Za'atar Smoked Salmon.
Learn more
Harissa Grilled Chicken Wings
Chicken wings are a perfect game day dish, and our winning strategy scores with bold flavor! A quick toss in a Harissa dry rub followed with a saucy glaze combining butter, lemon paste, vinegar and Upper Left Madrona Smoked Honey brings the platter to the table without much fuss and they are absolutely delicious. The toasty exotic flavor of Harissa has mild smoky heat that goes well with all your favorite dipping sauces. Grilling gives that great char flavor and their moist, meaty texture is always a crowd pleaser. Buffalo and blue cheese have met their match!
Learn more
Asparagus Mimosa
The complement of texture and flavors that come together in this simple dish are a celebration of spring. Tender asparagus is kissed with Provencal Seasoned Salt and a little char from the grill. Watercress is nested in and the salad is topped with finely grated hard boiled eggs. The fine, fluffy eggs are said to resemble mimosa flowers for which the salad is named.To keep it simple and bright, our vinaigrette combines Lemon Herb Pepper, white wine vinegar, and Dijon mustard. This dish is light, simple, and familiar. Easy to make ahead and serve cold. You can also add bacon, capers, radishes or other garnishes.
Learn more
Tostada Salads with Limón-Chile
Here's a great way to eat healthy and enjoy every bite, colorful tostada salad toppers turbocharged with Limón-Chile! Tostadas are a fried corn tortilla kept flat for easy loading of ingredients and we made two different salads to top this crunchy treat. Our first one was a shrimp salad, tossed in a creamy avocado and tomatillo dressing. To make the flavors sing, we garnished generously with Limón-Chile seasoning to add warm heat and tart 'pops' of flavor. For the second tostada, we kept it vegan with roasted Delicata squash. The cooked squash adds sweetness that contrasts with all of the textures in the raw vegetable medley. We lightly tossed the salad in olive oil and added our Limón-Chile, giving it a nice tang from the lime salt and sunny Marash chiles.Create your own tostada bar at your next neighborhood cookout! The sky's the limit with these crunchy canvases.
Learn more
Parilla Piñarita
Happy Cinco de Mayo! Citrus and pineapple combine to quench your thirst in this classic cocktail. Charred pineapple adds extra flavor by fire with a smoky garnish. As if all that wasn't enough, we rimmed the glass with our Limón-Chile seasoning. Inspired by the classic Tajin spice, this irresistible seasoning adds a powerful spark of lime and chili to each sip. Make the Parilla Piñarita your summer grilling go-to, it's easy to shake one up when you fire the grill.
Learn more
Slow Roasted Leg of Lamb with Orange-Rhubarb Glaze
Give boneless leg of lamb the royal treatment with Ras El Hanout and Moroccan Meyer Lemon Paste. Ras el Hanout is the spice merchants showcase of their finest flavors, and ours is a blend of 24 spices with sweet and savory, piquant and floral notes blended to perfection. Combined with Moroccan Meyer Lemon Paste, and marinated overnight, it is an easy prep for this slow roasted leg of lamb. For a stunning sauce to finish the dish, we made a jammy glaze with rhubarb and honey, orange and mint to elevate the flavors with fresh seasonal ingredients. (To add a little smokiness to the glaze, try our Upper Left Madrona Smoked Honey.) Serve this delicacy with rice or roasted potatoes alongside your favorite spring greens.
Learn more
Achiote Paste
Fun alert! Spices offer so many ways to play with flavor and texture, and making achiote paste is a great one. Made with a combination of annatto seeds, spices and a little bit of liquid to bind it together, the paste can be used in a variety of rubs, marinades and sauces. Annatto seeds are the star and they provide an earthy flavor and deep red color to your food. The seeds are very hard and most easily ground in a high speed blender or electric spice grinder. Alternatively, you can put some elbow grease behind your mortar & pestle or molcajete to get the job done. Use the paste made fresh, keep it in the fridge or freeze in ice cube shapes so you'll always have some of this fantastic flavor on hand. The paste is traditionally formed into a brick for easy use.
Learn more
Sumac Cauliflower Steak with El Greco Spelt Salad
Crusted with sumac and Alderwood smoked salt, this cauliflower steak is a healthy vegetarian entree full of texture and color. The dish is inspired by Mediterranean flavors that compliment summer vegetables, and it's accompanied by a hearty spelt grain salad tossed in El Greco Citronette. The salad has orange and lemon juice for acidity and garden herbs like oregano and basil. To finish the dish, we sprinkled on some chopped dried cranberries for tart and chewy sweetness, although dried tart cherries or dried blueberries would be delicious, too. This dish makes you feel like you're eating the rainbow!
Learn more
Jerk Turkey with Pineapple Salsa
Today, we're going big! Every year at Thanksgiving, I ponder why we don't cook turkey at other times of year and vow to do so. And then I don't. Until now. With more time to cook at home, we're finally getting around to all those great recipe inspirations. This one takes turkey in a whole new direction with our Jerk Seasoning, and leaves you with plenty of leftovers. Dry-brining the turkey overnight infuses flavors of ginger, allspice and thyme deep into the meat with just enough heat from the habanero to make it interesting... Spatchcock the turkey for fast, even cooking and enjoy!Serve the turkey with black beans, coconut rice and a big dollop of Jerk Pineapple Salsa! You can make this bright and flavorful salsa with items fresh from the refrigerator or quickly char the pineapple and peppers on a very hot grill first to sear the edges. Be sure not to overcook! Get the pieces on and off the grill in just a couple of minutes to cook the outside but preserve the fresh texture and flavor.
Learn more
