Tadka Carrot and Cauliflower Salad

Sometimes we crave something hearty and filling, yet light enough to be healthy. This flavorful salad is able to achieve both! Tadka is a South Asian technique, also known as tempering, that uses hot oil or ghee to extract the essential oils out of spices. The result is a rich, flavorful, and aromatic oil — perfect to use as a dressing. For ours we use a base of Brown Mustard Seed, Yellow Mustard Seed, Cumin Seed, Turmeric, India Red Chile Flake and Asafoetida. These spices get lightly sautéed in oil, then a squeeze of lime juice and salt is added. The sauce melds together to coat the salad beautifully. The crunch from the mustard seeds and the umami from the asafoetida really makes this recipe stand out. Making this salad is quick, easy, and the ingredients are completely versatile. Beets, Brussels sprouts, broccoli, kale — any shreddable veggie would be delicious in this salad!Asafoetida is a great spice to use, especially if following a low-FODMAP diet. The flavor is nearly identical to that of onion and garlic, but it actually comes from the dried giant fennel resin. There is truly no spice like it!

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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.

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Limón-Chile Spiced Fruit

Our Limón-Chile seasoning deserves to be celebrated in its simplest form. With fruit! This seasoning goes great with summer flavors so taking advantage of fruit at its peak is a no brainer. This platter is full of color, flavors and texture. If you look closely at our Limón-Chile you’ll see the gradients of different shades of red peppers. It’s tart and salty, making it a perfect compliment for sweet and juicy produce. We’re a long way from the streets of Mexico where you see venders pushing around fruit carts and showering the fruit with chiles and lime, but this platter is sure to add some spice to your fiesta.

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Spiced Tofu with Coconut Cream

This vegan dish is luscious and bold, but dish takes only minutes to make. Rich in flavor and textures, the crispy tofu gets bathed in a silky coconut cream sauce seasoned with our Indonesian Ayam. Our Indonesian Ayam seasoning is a mild curry that is sweet and earthy, so when you pair it with fresh aromatics like ginger, shallot and Thai basil, you get a dish that hits all the flavor notes. Pair this quick and easy entrée with with salad, rice or noodles.

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Warm Bulgogi Soba Noodle Salad

The first time I made this dish I slurped up most the noodles before I even sat down. I love a dish that's bold and can evolve with the seasons, adding in your whichever vegetables show up at the market. Here we kept the vegetables raw for crunch and seasoned them with our Bulgogi Spice. The bright flavor of the Bulgogi Spice cuts through the nutty flavor of the buckwheat noodles for the perfect bite. The Korean chile flakes brings enough heat to the dish without overpowering it. This salad is perfect for lunch, as a side or add some protein and make it an entree.

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Creole and Sorghum Roasted Brussels Sprouts

If you've never used sorghum before, now is your chance, and it is worth a trip to the market. Sorghum is a syrup made from a cereal grain and it tastes as if honey and molasses got together one night and did a little hanky panky. (Can't find sorghum syrup? Our Upper Left Madrona Smoked Honey makes a wonderful, lightly smoky substitute.) The sweet depth of flavor pairs beautifully with the heat of our Creole Spice on blistered corn and brussels sprouts. Add this to your menu for a quick and easy side dish that comes together quickly with minimal ingredients and maximum flavor.

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Orange Tarragon Green Beans

Here's a fresh twist on a classic French recipe! Green beans almondine is a delicious light veggie dish, equally suited as a standalone snack or alongside a heartier meal. Our version uses Orange Tarragon and Provencal Seasoned Salt together for a complimentary combination of seasoning.Both of these blends are herb-forward with subtle floral notes, lending them an aroma reminiscent of a classic French bistro. We finished the dish by adding in dried cranberries alongside the toasted almonds, giving the dish a tart kick that complements the citrus in the spice blends.

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Turmeric Silk Pie

Spicy, fruity, and chocolatey, this stunning pie is a surefire conversation starter. Its striking color comes from the addition of Turmeric to the white chocolate filling, which creates a beautiful contrast with the dark chocolate crust.This pie takes a few hours to set, so you'll want to prepare it ahead of time, and your crowd will thank you for doing so! This pie is full of textures and rich flavor, sure to please everyone. You won't find any eggs, nuts or dairy, either, so it's perfect for a family with allergies or to bring to a pot luck.

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Coconut Cashew Kala Masala

Stewed root vegetables in a velvety gravy made from cashews and coconut milk makes a wonderful Fall comfort food dish that is warming, indulgent and healthy all at the same time. The cashews make the sauce and add a delicious crunch to this dish. Our Kala Masala spice blend adds another layer of rich sweetness and toasty flavor. Coconut, star anise, cinnamon and clove. Perfect for fall and winter vegetables. Serve this up with basmati rice or naan and you wont miss the meat in this vegan meal.

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