Recipes
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.
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Bulgogi Avocado Toast
Our Bulgogi Spice is a perfect flavor fit with eggs and avocados. A traditional Korean blend used to season grilled steak, it is equally at home here. We never tire of trying spice blends in new ways and this is a great example of how easy it can be. Now a brunch and breakfast staple, Bulgogi Avocado Toast is healthy and easy to make. The spicy tang of this seasoning comes from Korean chile flakes. It is also rich with umami from chive and onion and a little bit sweet from a pinch of brown sugar. The sesame seeds add texture and a nutty finish. Bulgogi Spice is the ideal way to add loads of flavor. Add a bright start to your morning with this dish.
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Savory White Bean Soup
Creamy white beans, aromatic savory and perfectly cooked vegetables make this rustic soup a mid-winter delight. With a nod to the upcoming Mardi Gras season we've brightened the dish with Bay Leaf & Black Pepper Meyer Lemon Paste. The soup is a quick cook and makes the perfect weeknight dinner. It is best served right away to enjoy the bright colors and healthy texture of the vegetables alongside your favorite loaf of crusty bread.
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Everything Hummus
Jazz up your hummus with our Everything Bagel Spice! The spice blend has incredible texture and bold flavors that elevate classic hummus to a whole new level. Not your run of the mill version, we've included exotic nigella seed to make it even more interesting. Lightly salted with Pacific Sea Salt, the blend hits all the onion and garlic notes, along with playful poppy and nutty sesame. You'll want to keep sprinkling it on with every bite.
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Spring Spaghetti with Dukkah Creme Fraiche
Plan ahead to create this spectacular Spring Spaghetti, because it is worth the wait! The crème fraîche takes a day and a half to culture, so patience is required, but whether you make it for yourself, make it for Mother's Day or just make it for fun, once you do, it will become a decadent staple. Dukkah is an Egyptian spice blend with marjoram and thyme mixed with lightly toasted cumin and coriander. The spices are combined with chopped hazelnuts. The complex flavors and texture infuse the crème fraîche and perfectly complement the spaghetti and spring vegetables. Once you have the crème fraîche, this pasta is fast and easy to make and full of seasonal flavor!
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Lavender Dulce de Leche Stuffed Crepes
We love an excuse to eat dessert any time of day. These decadent crepes are bursting with spring flavors, and look amazing on a brunch buffet. Each crepe is stuffed full of Lavender Dulce de Leche. French Lavender is bright, floral and woodsy; it's best with assertive flavors. To complement it, we spiked the batter with Moroccan Meyer Lemon Paste, and ran it through a blender. You can do this the night before for a breezy morning. Tastes like spring is here!
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Fresh Asparagus Soup
Simple and rustic, this is my go-to asparagus soup. Every spring, I bring home 2 or 3 pounds of fresh spears to make a big batch. The preparation is quick and you'll have a hearty and healthy pot of soup on the table in under an hour. Close tending is needed to make sure the asparagus doesn't get overcooked, but the reward is a bright and true flavor that can be complimented by many different seasonings. Our Cascade Mushroom Mix is my secret ingredient for the base, and a combination of Herbes de Provence and Bay Leaf & Black Pepper Meyer Lemon Paste puts it over the top. If you don't have these seasonings on hand, there are lots of other options! Read below the recipe for suggestions.
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Smoky Roast Chicken with Voodoo White BBQ Sauce
White BBQ Sauce? Yes, really! A base of vinegar, mayonnaise and horseradish whip together for a traditional southern sauce on smoked chicken. Add our Voodoo to the mix and you've really got some spell-binding flavor! For this recipe we've used the sauce to finish a spatchcocked roast chicken, seasoned with Smoky BBQ Rub and Meyer Lemon Paste. This meal is easy enough to roll out for a weeknight dinner and impressive enough for guests. Served with collard greens and mashed potatoes for a delicious down-home dinner.
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Nigella Watermelon Salad
Nothing says summer quite like watermelon, and this salad has all the right flavors to complement it. Juicy watermelon chunks are dressed with lime juice for an unbelievable sweet/tart pairing. Nutty arugula and savory onion hints from the nigella seeds add a hint of savory crunch. And because my crowd is always game for a little extra summer heat, a sprinkle of Marash chile flakes round out the finish. This salad is easy to whip up for a weeknight side dish and scales up nicely for a crowd pleasing BBQ or picnic.
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