Recipes
Mustard Deviled Eggs
The holiday appetizer scene wouldn't be complete without a plate of Deviled Eggs. With these we put mustard center stage and used our Everything Bagel Spice as the topper. The flavor is robust and the texture of the whole mustard seeds and Everything Bagel Spice add a welcome crunch. Since there is always a little filling left over, and that is the best part, we made it into a dip by simply adding more creamy goodness and mustard to the mix. You can choose mayonnaise or Greek yogurt as suits your taste or happens to be in the pantry. These come together quickly and give an unexpected flavor to an old favorite.
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Ranch Broccoli Salad
Ranch Seasoning is a summer favorite, and whether you like it as a dressing or a dipping sauce best, there is no substitute. In this salad, we chopped the classic crudité and dressed it with an easy DIY ranch dressing with buttermilk and mayonnaise. Bacon bits and crispy onions add an extra layer of flavor to take this salad over the top. A perfect salad to whip up for picnics and cookouts, it is a great summer go-to salad with plenty of hearty veggie crunch. Our Ranch Seasoning is salt and preservative free so you can adjust salt to taste and add as much of this bright and tangy seasoning as you like.
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Vanilla Bean Cashew Cream
With all sorts of fruits and berries in season, it's a time of year when we've often found ourselves looking for new recipes to take advantage of a bountiful summer harvest. Looking for a break from pies and other baked goodies, we decided to try out a rich vanilla cream to complement a variety of fresh fruit.After making it once, we wondered where it had been all our lives.The fresh Madagascar 3 Count Vanilla Bean is the star of the show in this elegant vegan topping. There's no added sugar, because we found it wasn't needed! The dates in the cream provide plenty of sweetness, and a rich, caramel-like aftertaste. Consider carefully before making this recipe, because this stuff is addictive! One taste, and you'll want it on every fruit in sight.
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Crispy Tofu Salad with Turmeric Honey Ginger Vinaigrette
If you're not a fan of tofu, this salad may convert you. Tofu is a sponge and it takes on any flavor you marinate it in, so the right seasoning can totally transform this healthy protein. We spiced it up this time, and infused the tofu overnight in soy sauce, ginger, Korean Chile and garlic. The tofu then gets pan seared for crispy caramelized edges before adding it to the salad. A turmeric honey ginger vinaigrette dresses the peppery arugula and shaved carrots. A stunning garnish puts the final touch on this delicious dish. With a quick dusting of toasted sesame seeds and Pacific sea salt, the salad is complete.
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Turmeric & Star Anise Pickles
These sweet pickles are fun-tastic! Gather a basket of your favorite crunchy vegetables and slice them into strips, discs and triangles. For this batch we used half carrots and cucumbers, and half assorted white vegetables to really let the color of the turmeric shine. They were ready to munch on after just one night and the flavors from the spices and fresh ginger just keep getting better with each passing day. Serve them alongside savory or spicy dishes for a nice contrast of flavor and don't waste the brine! Add it to sauces and vinaigrettes or splash in a dirty martini for incredible flavor.
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Orange Tarragon Compound Butter
We've all been there. You want to add a little pizzazz to your finished dish but just don’t have the time or inclination to go that final step and make a sauce. Enter the Compound Butter. Like a knight in shining (glistening?) armor, these handy little life savers can come straight from the fridge or freezer to the rescue, adding a distinctive depth and pop of flavor. A compound butter is simply a combination of softened butter and any mix of herbs and spices you can think of. Bolder flavors, like chilis, cumin or masalas can be paired with heavier proteins like beef, chicken, lamb or pork, while lighter fare, such as seafood or vegetables are better topped with a blend utilizing lighter herbs like dill, parsley or cilantro. Here, we combine the slightly sweet Orange Tarragon with fresh parsley, tarragon and orange zest for a delicate topping that will take your dish to a whole new level. It pairs well with roasted or grilled vegetables, fish and seafood or pasta.
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Sweet Potato and Squash Parathas
If you love Indian food, you're sure to love Summers Under The Tamarind Tree: Recipes and memories from Pakistan. It showcases a full-flavored cuisine with Arabic and Far East Asian influences on many dishes. Author Sumayya Usmani uses this contemporary Pakistani cookbook to celebrate the flavors and traditions of Pakistan that she learned from spending time in the kitchen with her mother and grandmother when she was growing up.From the Author: "These aren't your typical stuffed parathas: instead they're more like Scottish tattie scones in which mashed potato is mixed with flour to make flat griddle scones, although these are much thinner. This recipe is quicker and easier than making stuffed parathas, but has the same comforting result."
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Tea Rubbed Roast Chicken
This tea rubbed roast chicken the best roast chicken I've ever made, and that is not a claim made lightly...The meat is moist and delicious, the pan sauce otherworldly, and all of the components come together to create a beautiful new flavor. The star is our Asian Tea Rub, delightfully balanced with an exotic depth. The blend unites all of the flavors of the dish, while the subtle smokiness of the tea brings the pan sauce to storied heights. Finally, if you have extra room in your pan, go ahead and throw in a few vegetables. We had a sweet potato and a few baby reds on hand.
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Mayan Cocoa Pumpkin Bark
It's no secret that nuts and chocolate are a delicious pairing, and we never tire of finding new ways to combine them. In this pumpkin bark, toasted pumpkin seeds take center stage with dark chocolate, Mayan Cocoa and Cinnamon Toast Spice. The hints of allspice and chile are delightful alongside three varieties of cinnamon and the toasty crunch of the nuts. We chose to top the bark with sea salt, too. This treat comes together quickly and travels well, so make a round for afternoon snacks or your next gathering.
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