Recipes
Duck Confit Mole Tacos
Duck Confit Mole Tacos? Yes, really!! This dish brings together two epic indulgences - duck confit and mole, and the result is a decadent taco that is simply over the top. Both dishes are pretty labor intensive so we figured why not? Go big or get out of the kitchen...this recipe is project cooking at it's funnest.First we cured duck legs in cumin, coriander, and orange to compliment the richness of the mole, and the meat ultimately came out juicy, tender, and caramelized to perfection. Confit is similar to carnitas in that the meat is immersed and cooked in lard, a great companion for mole and great in a taco. The duck legs need to cure in the refrigerator for two days before making the confit so it's not a last minute or even 30 minute meal, but the result is worth the wait.Then onward to the mole. Mole by itself is a labor of love, but our Mole Olé spice gives you a leg up there with pre-blended chilies, chocolate, sesame and more. The sauce has grilled vegetables and more chocolate added in too, for layers of blended flavor to blanket the meat.For the finish, we rounded up all our favorite taco toppings and enjoyed the feast. Check out our video for an overview of this fun and fantastic decadent taco.
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Chorizo Bomb Stuffed Acorn Squash
Acorn squash is one of my favorites because they can be personal sized and filled with whatever you're craving. This recipe is simple and Chorizo Bomb does all of the work. As the name implies, it is an explosion of flavors with minimal ingredients. We start off by roasting the acorn squash until tender and caramelized to bring out its nutty sweetness. We kept this recipe grain-free by stuffing the squash with ground chicken and sweet peppers. To bring it all together, we added Chorizo Bomb which is made up of ground smoked chilies and oregano, thyme and cumin. In a matter of minutes, your house will smell of Fall chiles. Add a sprinkle of cheddar, then a quick trip to the oven for golden brown deliciousness.
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Chewy Lemon & Blueberry Mace Oatmeal Cookies
The fall colors and weather are here, and there's nothing better to come home to than a warm home flooded with the scent of freshly baked cookies.My grandmother used to make oatmeal cookies with mace powder and lemon that were absolutely delicious. Alas, I misplaced her recipe years ago. Over the years, I have been trying different recipes to find one just like she used to make. This is the closest I have found. They have the perfect chewy, yet with a slightly crumbly texture.Since blueberries go well with both mace and lemon, I added some dried ones to the recipe. The resulting cookie is one that's perfect for a late morning or afternoon pick-me-up with a cup of coffee or tea.When most people think of mace, they think of pepper spray. But the two have nothing in common! Mace comes from the outer coating of nutmeg. It has a bold, pungent yet sweeter flavor than nutmeg. We heavily recommend trying this spice, especially if you never have before.
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Grilled Svaneti Bread
Making flatbread can be intimidating, but don't let that hold you back! This recipe shows that it can be easy, quick, and absolutely delectable. This grilled bread is rustic and fun to tear apart. We used whole wheat flour to give it a fantastic chew and nutty flavor. Don't fret over getting things uniform because the fun shapes are encouraged when rolling it thin. Instant yeast does its magic quickly and makes this bread recipe forgiving. Now, get your grill HOT! The bread grills up in less than a minute with beautiful charred bubbles and gorgeous grill lines. After grilling, give it a liberal drizzle of olive oil and a sprinkling of our Svaneti Seasoned Salt. This salt has the pow of caraway, fenugreek, garlic, and coriander. Pair this bread with a yogurt dipping sauce or with grilled vegetables and it'll bring your meal together.Serve with a dip or spread of your choice. Tzatziki Sauce with Dill Pollen, Aleppo Pepper Muhammara or Everything Hummus are excellent choices to enjoy your Grilled Svaneti Bread with!
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Cinnabutter Trail Mix
Calling all peanut butter lovers! This hodge-podge of textures is great recipe for you. It's salty, sweet, crunchy, and nutty - just what you want in a snack. What makes our trail mix so special is the peanut butter fudge mixture that brings it all together. To make it warm and fragrant we added our Cinnamon Toast Spice. It has all of our cinnamons plus a dash of nutmeg making every crunchy bite memorable. This is perfect for that weekend hike or for movie night. It also makes a great gift for your fellow peanut butter lover.
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Smoked Brined Trout
Trout is such an underrated fish. It's hardly fishy and has such a mild, delicate flavor. This makes it perfect for our brine. Our Northwest Forest Brine is forward with spices like juniper, California bay leaf, and fennel; infusing the flaky trout from the inside and out. As if this flavor bomb wasn't enough, we heat-smoked the trout to make it really taste like the Cascade Mountains. This brine does more than keep our trout juicy, it also helps preserve it making it a delicacy, hot or cold. Feel free to use any fresh trout available in your area. We always suggest buying local, the fresher the better!For a tasty salad we dressed the trout in a sour cream-Lemon Herb Pepper dressing. Then we added it atop a mound of peppery arugula for a complete meal. Enjoy it on toast with some thinly sliced radishes!
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Cedar Plank Za'atar Salmon
Who doesn't love a recipe with only a few ingredients but a TON of flavor? This salmon is bold, smoky, flaky, and delicious. Enjoy it hot and fresh off of the plank or the next day in a tasty salad. We liberally sprinkled some Syrian Za'atar on a couple of sides of sockeye salmon. Then we hot smoked them for 30 minutes, finishing the fillets with fresh lemon. What makes this salmon extra special is the flavors in our Syrian Za'atar. Citrusy sumac harmonizes with the toasted sesame seeds, coriander, and cumin. The fattiness of salmon is perfect with these nutty and warm flavors. We've had dill on salmon plenty of times, now's the time to fall in love with some za'atar smoked salmon!Check out our Sumac Cauliflower Steak with El Greco Spelt Salad for an amazing pairing for your leftover Za'atar Smoked Salmon.
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Chicken Nigella Caesar Pasta Salad
Our Nigella Caesar makes chicken breast juicy and brown nicely. It's also a delicious sprinkle and makes such an easy homemade dressing, only needing water and oil. This dressing is awesome to have on hand, not just for a twist on a traditional Caesar salad, but also as a marinade and sauce. In this recipe, it gets used both ways — to marinate our chicken and to coat the pasta salad. We used some summer staples like fresh tomatoes, cucumber and arugula to bring it all together. We also dabbled with some lentil gluten-free pasta for some extra protein, but feel free to use your own favorite pasta. Enjoy this salad warm or as cold leftovers, if you have any!
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Green Za'atar Frittata
This recipes takes about 3 minutes and only dirties a couple dishes. Through out the year, this recipe evolves with whatever is in season and whatever veggies I have in my fridge. The foundation is always a light spritz of olive oil on my plate or bowl, eggs and a 2 minute cook. Once my eggs are 3/4ths of the way cooked, I load them up with veggies such as leftover tomato sauce and arugula. I finish the open faced omelet for another minute in the microwave and give my frittata a generous sprinkle of whatever spice I'm craving. Here I used our Green Za'atar, that has toasted sesame seeds, dill, oregano and sumac for a kick of tartness. Surprise your family with a perfectly cooked frittata that took as long as making your cup of joe.
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