Recipes
Apple Bulgogi Arugula Salad
15 min
Inspired by Jihyun Kim's Saqwa Kimchi, this 10-minute apple salad is a must-try! With a delightfully unexpected blend of Bulgogi Spice, fish sauce, garlic, and citrusy notes, this salad complements Korean BBQ and fried rice perfectly. Enjoy the refreshing crunch of apples and arugula, and watch it transform into a kimchi-like texture as it sits. Both easy and delicious, this is the perfect recipe for using up any extra apples you have after the picking season.
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Asian Tea Rub Glazed Veggies
10 min
Creamy sunflower butter combines with rice wine vinegar, Pacific sea salt, and the unique Asian Tea Rub, resulting in a luscious and velvety sauce that works beautifully on most vegetables. Garnish with toasted sunflower seeds for added crunch. A versatile, crowd-pleasing delight that will elevate your veggie game. Soy-free, gluten-free, vegan, and nut-free options provided. Get ready to be pleasantly surprised by this extraordinary flavor combination!
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Voodoo Mac & Cheese
10 min
Mac & cheese is a family-friendly favorite and truly simple to make. Cook a box of pasta, make a quick cheese sauce, and you're good to go. Easily customizable, you can make your version with whatever collection of cheeses you choose. In lieu of salty bacon and crunchy breadcrumbs, we've topped this luscious bowl of pasta with Voodoo. The spice provides both salt and texture to the dish along with an herby flavor and a slight touch of heat. Short on time? Make a box of mac & cheese from the store. A sprinkle of Voodoo will quickly elevate your meal.
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Limón-Chile Tomato Salad
10 min
Introducing our vibrant Limón-Chile Tomato Salad—a delightful summer dish that bursts with flavor. Sliced steak tomatoes form the base, adorned with thin radish, jalapeno, and cilantro layers. A drizzle of lime juice and olive oil adds tanginess. Sprinkle on crumbled queso fresco, Limón-Chile, and Pacific sea salt for a crunchy, juicy, and refreshing experience. Vegetarian by default, easily vegan without the cheese. No tossing required—simply assemble and enjoy! For perfectly sliced veggies, a mandoline or Benriner works wonders. Experience the essence of summer on your plate with the unique blend of three chile flakes and fruity tartness from sumac in Limón-Chile—it'll elevate your summer veggies to new heights!
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Black-Eyed Pea, Kale and Calico Salad
10 min
This Southern classic got a Pacific Northwest with with Calico Fish Rub in the dressing. The Calico Fish Rub's ingredients just make sense.... It’s spicy from the Korean chile flakes and citrusy and fresh from the dill weed and sumac. Once combined with the good mustard and brown sugar, the dressing is balanced and full of flavor that will infuse into the kale and black-eyed peas.
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Kansas City BBQ Baked Beans
Baked beans are a BBQ's BFF, so treat them right and start with dried beans and a Dutch oven for the best results. The cooking takes a while, but the result is a hearty side dish with very little hands-on time. Thanks to our KC Tailgaters Rub and a bit of bacon, the flavor is fantastic. Serve these beauties as a side dish or add chopped meat and make it a main. Enjoy them at your next BBQ or cook some up on a lazy winter Sunday afternoon. Just don't forget the pickles.
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Garden-Veggie Focaccia
30 min
Garden-Veggie Focaccia is fun to make and a tabletop stunner. Both rewarding and forgiving, this recipe bakes up spongy on the inside with a crispy cheese crust. The secret to getting the top layer golden brown is our Nigella Caesar blend. It has all of the savory flavors of Caesar salad that go perfectly with the generous amount of olive oil and parmesan cheese in the focaccia. You can bake this in a deeper pan for sandwiches or a more shallow pan to cut out the perfect bread sticks. Have fun and use your imagination to decorate! Just cut off a square and enjoy it along with your favorite soup, salad, or marinara sauce. If you want a little more garlic flavor, melt some butter and stir in some Garlic Salt and brush the top of the freshly baked focaccia.
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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.
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Crispy Cajun Okra
Fried okra is a Southern favorite, known to convert okra haters into okra lovers. Likely it's because okra fresh from the fryer lacks the abundant "slime" associated with some okra dishes. And who doesn't love all things breaded and fried, right? Our recipe for Crispy Cajun Okra will bring in even more converts because we've done it all without the fryer so it's guilt-free. Loved the crispy okra? Have fun and use this breading method with other veggies like zucchini sticks, cauliflower, or Brussels sprouts.
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