Recipes
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!
Learn more
Jerk Scallop & Mango Ceviche
The fresh flavors are incredible in this Jerk Scallop & Mango Ceviche It is easy to make, and this party-sized batch will be a welcome addition to your next gathering as an appetizer or side dish. Citrus and mango are the perfect complement to the scallops, and our Jerk Seasoning brings Caribbean spicing to the mix. It has allspice, thyme, ginger and a friendly amount of habanero. The sweet mango and creamy avocado meld with the scallops, contrasted with a crunch of onion and bell pepper for the perfect bite. Cilantro and chive give additional pops of flavor in this sunny dish.
Learn more
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.
Learn more
Rose Harissa Paste
Ottolenghi fans rejoice! If you can't find the Rose Harissa Paste that is called for in some of his recipes we've got you covered so now you can make your own. We've adapted our best selling Harissa blend with addition of roses to give it a special sweetness and devised this quick and easy recipe to make Rose Harissa Paste. Use it in Ottolenghi's recipes as called for and also branch out on your own! This Rose Harissa Paste is good for roasting meats, seafood or veggies, adding to pasta dishes, or use as a condiment in burgers or quesadillas. The addition of rose water adds a floral dimension that is over-the-top good. You will want to make this recipe again and again.
Learn more
Mace Gnocchi with Butternut Squash
This hearty fall fare makes a great family meal and brings together some of the best flavors of the season. Potato gnocchi and butternut squash are a perfect pair but instead of hinting at Mace in the background, we've spiced the dish boldly and it didn't disappoint. This time the brown butter and sage are in the background and they nestle in nicely as an accent. Gnocchi takes quite a bit of hands-on time and the results are worth the effort, just make sure your potatoes are baked well to start and don't over-knead the dough. The result will be pillowy goodness with spectacular flavor and full bellies around the family table.
Learn more
Georgian Potato Pancakes
Potato pancakes come in many forms but all need embellishment of some kind, right? They have to be a vehicle for something, and in this case it's Khmeli Suneli, a traditional Georgian spice blend. With a tapestry of unique flavor unlike anything you'll find this side of the Black Sea, the flavors of fenugreek seed and leaf are mixed with herbs and spices from east and west. We've added leeks to the pancake as well and the flavor is outstanding. The crispy crunch on the outside of the pancake garnished with a little sour cream makes a lovely appetizer or side dish alongside roasted meats.
Learn more
Hopi Beef Stew with Cornmeal Dumplings
When the weather starts to cool off, there's nothing quite so comforting as a hot bowl of chunky, homemade stew. This Southwestern style Hopi Beef Stew with Cornmeal Dumplings brings together some of the crops which originated in the Americas - squash, pumpkin, chile peppers and, most importantly, corn.Corn is considered sacred amongst the Pueblo and Navajo people, and plays an important role in their legends, ceremonies and daily lives. Most of us are used to only seeing yellow corn, but it also comes in a variety of colors, including red, blue and multi-colored. Here, we've combined yellow cornmeal along with other traditional ingredients and our own New Mexico Chili Powder, a mild, earthy blend of New Mexico chile, guajillo chile, paprika, cumin, garlic and onion. We've also included our own Alderwood smoked salt and, in the dumplings, some ground sage to bring a dash of Southwestern flavor.Recipe adapted from Marcia Keegan, "Pueblo and Navajo Cookery," Earth Books, 1977
Learn more
Mexican Street Corn
Full of flavor and a crowd pleasing party food, Mexican Street Corn has become a seasonal favorite. The rich roasted corn topped with creamy sauce is the perfect base for our Yucatan Rojo BBQ Rub. The spices are subtle and complement the corn with hints of cumin, allspice and true cinnamon. Annatto seeds add a pop of color and earthy base while fresh cilantro and lime finish the dish.
Learn more
Cauliflower Tortillas
Sorry corn, I love you, but I don't need you anymore. I have a new BFF - and it's name is cauliflower. Please don't be jealous - you'll always have a place in my kitchen, just not when it comes to making tortillas. Cauliflower, the new low-carb darling, does an amazing job at creating flavorful, flexible tortillas good enough for sandwich wraps, tacos, enchiladas - even lasagna, if seasoned properly. And that's the beauty of this recipe - you can flavor these tortillas any way you like, whether it's for Mexican food, Greek gyros, or, and here's the most amazing thing of all: as a stand-in for Caraway Rye Bread. Oh, how I've missed the unmistakable flavor of a fresh slice of rye bread! Well, I'm here to tell you that it's back on the menu, cauliflower style. All it takes is a spoonful of our Ranch seasoning and a some whole caraway seeds, and the transformation is complete. Welcome back, turkey, corned beef, and pastrami sandwiches!
Learn more
