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.
Blueberry Pork + Sweet Potato Sheet Pan Dinner (Serves 2)
Ingredients
- 2 boneless pork chops
1 tbsp SKORDO Blueberry Pork Rub
1 large sweet potato, cut into wedges
1 tbsp olive oil
Salt to taste
Directions
Preheat oven to 425°F. Rub pork with Blueberry Rub.
Toss sweet potatoes in oil and salt. Spread everything on a sheet pan.
Roast 20–25 mins, flipping once. Let pork rest 5 mins before slicing.
Togarashi Salmon Rice Bowls (Serves 2)
Ingredients
2 salmon fillets
Salt + neutral oil (for cooking)
1 cup cooked jasmine or sushi rice
½ avocado, sliced
½ cucumber, thinly sliced
1 scallion, chopped
1 tbsp SKORDO Togarashi (used as a finishing sprinkle)
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)
Ingredients
¾ lb boneless chicken thighs
1 tbsp SKORDO Shawarma Blend
1 tbsp olive oil
2 flatbreads or naan
Toppings: Greek yogurt, cucumber, red onion, parsley, lemon
Directions
Toss chicken with oil and Shawarma blend. Let sit 5–10 mins.
Grill or sauté until browned and cooked through, ~6–8 mins.
Warm flatbreads, slice chicken, and layer with toppings.
Aegean Roasted Potato Salad (Serves 2)
Ingredients
- ¾ lb baby potatoes, halved
1 tbsp olive oil
1 tbsp SKORDO Aegean Blend
Salt to taste
Optional: feta, lemon juice, dill
Directions
Toss potatoes with olive oil, Aegean blend, and salt. Roast at 425°F for 20 mins.
Top with feta, dill, and a squeeze of lemon before serving.
Adobo Black Bean Tacos (Serves 2)
Ingredients
½ can black beans, drained
1 tbsp SKORDO Adobo Seasoning
1 tsp olive oil
4 small tortillas
Toppings: avocado, lettuce, salsa, cheese
Directions
Sauté beans in oil and Adobo seasoning until warm and slightly mashed.
Fill tortillas and top as desired.
Italian Turkey Meatballs + Red Sauce (Serves 2)
Ingredients
½ lb ground turkey
1 tbsp SKORDO Italian Seasoning
¼ cup breadcrumbs
1 egg yolk
1½ cups marinara sauce
Optional: parmesan, basil
Directions
Mix turkey, breadcrumbs, egg yolk, and seasoning. Form into 6 meatballs.
Brown in skillet, then pour in marinara and simmer 8–10 mins.
Serve over pasta or on toasted bread with parmesan.
