SKORDO Weeknight Cooking, Elevated – Recipes for Two
Here are six easy, bold, and delicious recipes built around SKORDO’s featured blends. Each one is scaled for 2 people — perfect for weeknight dinners without waste.
Togarashi Salmon Rice Bowls (Serves 2)
Ingredients
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2 salmon fillets
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Salt + neutral oil (for cooking)
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1 cup cooked jasmine or sushi rice
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½ avocado, sliced
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½ cucumber, thinly sliced
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1 scallion, chopped
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1 tbsp SKORDO Togarashi (used as a finishing sprinkle)
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Optional: sesame seeds, soy sauce, spicy mayo
Directions
- Pat salmon dry, season with salt, and sear in a skillet over medium-high heat, 3–4 mins per side, or bake at 400°F for 10–12 mins.
- Build bowls: rice base, topped with salmon, avocado, cucumber, and scallions.
- Sprinkle with SKORDO Togarashi just before serving. Finish with sesame seeds or spicy mayo if desired.
Shawarma Chicken Flatbreads (Serves 2)
Directions
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Toss chicken with oil and Shawarma blend. Let sit 5–10 mins.
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Grill or sauté until browned and cooked through, ~6–8 mins.
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Warm flatbreads, slice chicken, and layer with toppings.
Ingredients
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¾ lb boneless chicken thighs
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1 tbsp SKORDO Shawarma Blend
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1 tbsp olive oil
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2 flatbreads or naan
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Toppings: Greek yogurt, cucumber, red onion, parsley, lemon
Aegean Roasted Potato Salad (Serves 2)
Ingredients
- ¾ lb baby potatoes, halved
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1 tbsp olive oil
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Salt to taste
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Optional: feta, lemon juice, dill
Directions
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Toss potatoes with olive oil, Aegean blend, and salt. Roast at 425°F for 20 mins.
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Top with feta, dill, and a squeeze of lemon before serving.
Adobo Black Bean Tacos (Serves 2)
Ingredients
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½ can black beans, drained
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1 tbsp SKORDO Adobo Spice Blend
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1 tsp olive oil
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4 small tortillas
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Toppings: avocado, lettuce, salsa, cheese
Directions
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Sauté beans in oil and Adobo seasoning until warm and slightly mashed.
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Fill tortillas and top as desired.
Blueberry Pork + Sweet Potato Sheet Pan Dinner (Serves 2)
Ingredients
- 2 boneless pork chops
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1 tbsp SKORDO Maine Blueberry Rub
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1 large sweet potato, cut into wedges
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1 tbsp olive oil
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Salt to taste
Directions
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Preheat oven to 425°F. Rub pork with Blueberry Rub.
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Toss sweet potatoes in oil and salt. Spread everything on a sheet pan.
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Roast 20–25 mins, flipping once. Let pork rest 5 mins before slicing.
Italian Turkey Meatballs + Red Sauce (Serves 2)
Ingredients
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½ lb ground turkey
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1 tbsp SKORDO Italian Seasoning
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¼ cup breadcrumbs
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1 egg yolk
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1½ cups marinara sauce
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Optional: parmesan, basil
Directions
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Mix turkey, breadcrumbs, egg yolk, and seasoning. Form into 6 meatballs.
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Brown in skillet, then pour in marinara and simmer 8–10 mins.
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Serve over pasta or on toasted bread with parmesan.
