Creole Deviled Eggs

Deviled eggs are always a crowd pleaser, even more so when you make them with a twist. Enter our Creole Deviled Eggs. This version is anything but ordinary, packed with flavor from Creole Spice and a dusting of Smoked Sweet Paprika on top.

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Michael's Boeuf A La Bourguignonne

Turkey dominates the center of the Thanksgiving spread, but it doesn't have to be the only protein on the table. Boeuf a la Bourguignonne is a French peasant dish from Burgundy that uses beef simmered in wine to create a hearty and pleasing stew. A nice dish for a rainy winter day, this recipe is a favorite addition to Michael's Thanksgiving table.

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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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FODMAP Friendly Salmon Chowder

This salmon chowder recipe is missing some surprising ingredients! Onions and garlic are two of the most challenging foods to eliminate for the FODMAP diet, and two of the most critical! Enter Asafoetida, the perfect spice to add flavors of onion and garlic without using the vegetables themselves. This intensely pungent spice fills the gap nicely when you have to eliminate these essential ingredients. It infuses loads of flavor into this chowder alongside Herbes de Provence and Urfa Biber. You won't believe we've left out the onion and garlic.Baking the sweet potato and roasting the vegetables before adding them to the soup intensifies their flavor, and we've added a sprinkle of spice to each step to really spread the flavors around.

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Cajun Cobb Salad

I won't kid you, this Cajun Cobb salad has a lot of ingredients that require individual prep, but it is SO worth the effort! A Cobb salad is wonderful in its own right, but when you add layers of flavor with Cajun blackened shrimp, caramelized vegetables with Herbes de Provence and a generous splash of peach-infused white balsamic vinegar it becomes something spectacular.

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Chuck's Gumbo

Down on Western Avenue, around the corner from our brick & mortar storefront, folks still talk in hushed tones about a little place called Sesto’s Cafe, and the legendary gumbo of Chuck Smith. Chicken and sausage are served up alongside the classic trinity of celery, onion, and bell pepper, with a touch of Herbes de Provence, for mouthwatering and memorable flavor.Sesto’s is gone now, but its legacy lives on in Chuck’s famous recipe, which he generously shared with us. We’ve made a few changes, to keep his secrets safe, but this bayou classic is still worthy of every bit of its formidable reputation.

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