Recipes
Caesar-Spiced Fried Potato Balls
5 min
Potatoes may be one of my favorite foods in the world, and I'm always heartbroken after Thanksgiving dinner when I've realized that I've made too much and we have more leftovers than we can eat. This particular heartbreak led me to discover flavorful ways to use up those potatoes and this recipe won't disappoint. The star of this show is Nigella Caesar, an unexpected delight in any potato dish. It's bursting with umami notes and tangy flavor, which is simply perfection rolled into your old garlic mashed potatoes and finished with a nice parmesan crust. This dish is a perfect side, a perfect snack, and can easily be made vegan by skipping the cheese. It makes for a creamy, savory little bite, no dipping sauce required.
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Khmeli Suneli Roasted Carrot Soup
15 min
A vegan-friendly pureed soup may sound like a drag, but this dish is far from boring. The sweetness of the carrots caramelizes and truly highlights the spices in Khmeli Suneli—the aroma filling your kitchen is what autumn candle dreams are made of 🍂 Warm spices like Indonesian cinnamon and cloves playfully collide with savory flavors like turmeric, coriander, and paprika to create a spiced soup like you've never had before. This is a great recipe to experiment with Khmeli Suneli if you have never tried it before. For an extra layer of decadence, finish the soup with tangy sour cream and crunchy pistachios.
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Pickle Soup
10 min
If you're a pickle fanatic, this one's for you. This vegetarian delight is as hearty as it gets, and guess what? It's gluten-free with a simple switch to potato starch. We're taking Elliott Bay Seasoning flavors – paprika, bay leaf, cardamom, celery seed, and a hint of clove – a gorgeous complement to those zesty dill pickles. It's a tangy, savory, filling, and a downright satisfying bowl.
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Creamy Rocky Mountain Mushroom Gravy
10 min
Whether you're whipping up a vegetarian brunch or building the ultimate green bean casserole, this sauce is the bomb. Rocky Mountain Rub is the key here—black pepper, smoked salt, oregano, savory, and garlic—bringing all of the flavors that truly make mushrooms shine. Any mushrooms will do for this creamy gravy, which is easy to make and adds a rich and savory flavor to your dishes. Our favorite pairing, however, is with a biscuit at breakfast time
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Pumpkin Pie Spiced Overnight Oats
10 min
Break out the yoga pants, UGG boots, and scented candles, it's Pumpkin Pie Spice Season! Our killer spice blend packs two cinnamons, nutmeg, and more warm, yummy flavors. It's this spice blend that serves as the main ingredient in our Pumpkin Pie Spiced Overnight Oats recipe. Here you'll find creamy, dreamy oats drenched in the essence of fall. It's easy to batch— simply 3x or 5 the recipe for easy meal prep for breakfasts or snacks for an entire week. It's like having an actual pie at the ready in your fridge at all times. Morning magic, sorted! 🥣🎃🔥
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Fontina Cheesy Garlic Bread
5 min
Introducing Fontina Cheesy Garlic Bread – the soup's soulmate! It's the bomb with pasta and saucy dishes, and it loves anything with tomatoes. Garlic Salt is the key ingredient here. It may be an every day pantry staple, but our 9-ingredient version packs crazy flavor. It's nothing like the spice dust you get at the grocery store. Oh, and this bread? Besties with Tuscan Onion Soup. Get ready to rock your taste buds! 🧀🍞
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Bomb Leftover Mashed Potato Croquettes
5 min
This day-after-Thanksgiving recipe was inspired by my last trip to Amsterdam where you can find croquettes on just about every restaurant menu. When coupled with my desire to never let any mashed potato go to waste, the result is an easy and delicious way to make use of any holiday leftovers. The recipe can easily be doubled, tripled, or quadrupled based on how much mashed potatoes you have on hand. Add Chorizo Bomb to your cold, sad mashed potatoes and you've got the perfect blend of gentle smoky heat that even the kids (even the ones who insist they hate potatoes!) can't get enough of. The truth is that you simply might not want to wait until you have leftovers to make this crowd pleaser, and I don't blame you.
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Roasted Red Pepper Pasta Sauce
10 min
Trying to sneak veggies into your meals can be tough, but this Roasted Red Pepper Pasta Sauce definitely gets the job done. The mild heat and slightly smoky flavor from the A Taste of Portugal brings it all together. Easy to make in the food processor, the recipe is ideal for a weeknight pasta and pairs beautifully with shrimp or chicken if you want a meatier option. If you prefer a cream sauce to a chunky one, simply tweak the recipe by adding heavy cream or a nut milk of your choice. Serve it right away or freeze the sauce for later. It's a meal prepper's dream!
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Piment D'Espelette Gazpacho
15 min
This vegan and gluten-free soup is everything you didn't know you needed this summer. Refreshing and meant to be served cold, the gazpacho relies heavily on a seasonal favorite: tomatoes. Our gazpacho also features Piment D'Espelette to give the dish a mild, fruity heat that gives the soup a kick, but in a subtle way. We've prepared two versions of the gazpacho: The first features Chimichurri Spiced Olive Oil to add brightness to the dish. Chimichurri sauce is so good, you may find you want to drink it, and with this soup, you kinda can. The second is an aromatic delight using our Syrian Za'atar Spiced Olive Oil. The sesame seeds add crunch and all of the toasted spices make the bowl of gazpacho a truly unique dish. So which will you choose? If it were up to us, we'd make them both.
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