Recipe Box
Sesame Crusted Feta with Citrus + Honey
A great snack, appetizer, salad topping, or addition to a cheese board! We used white sesame seeds and finished with honey, warmed with fresh oranges and a drizzle of olive oil. This is a very flexible recipe and low cost recipe, you can cut your feta into any shapes and season with any additional herbs + spices. No added salt in this dish as feta is plenty salty on it's own.
Aloo Samosas
Samosas are an Indian delicacy, and street food! The crispy triangle shells perfectly encase a fluffy potato and pea filling loaded with spices. These pack a little heat, but are often served with a cooling chutney or a curried ketchup. We made two edits to turn this traditional pastry into a quick and easy snack. 1)We used ground spices + warmed them in ghee, instead of using whole spices, toasting, and grinding. 2) We used empanada wrappers instead of making fresh dough, egg roll wrappers would work too! A samosa specific dough is pretty simple, and often uses Ajowan seeds or Caraway seeds- great to try if you have the time!
Slow Cooker Taiwanese Beef Noodle Soup - Woks of Life
We have been selling out of the Woks of Life cookbook almost every week since we got it in! Such a great recommendation from stores team member Robin, who further introduced us to their Woks of Life Blog online!
As we cook through January, we are highlighting all of the whole spices collecting in our cabinets. This Taiwanese Beef Noodle soup uses a satchel of nine favorites and was a perfect dinner during Portland’s first snowy week, just days before the start of Lunar New Year.
Potatoes au Gratin - French Onion Soup Style
This year we've combined two favorites- French Onion Soup meets Potatoes au Gratin. French Onion soup is such a labor of love that is so great at warming you up from the inside out. The creamy caramelized onions with the gooey funky cheese is an unmatched combination! But when it comes to hosting a crowd, it can be tricky to collect enough oven safe crocks to get everyones french onion under the broiler and ready to serve.
Wine Pairing Goat Cheese Sampler with Gluten-Free Crackers
What better way to welcome your guests than a casual wine pairing? We served these fool-proof crackers alongside goat cheese balls that we crusted with our new Wine Pairing Sea Salts as an easy appetizer to get the party started.This cracker recipe is made with oats instead of flour, even our gluten-free friends can join in on the fun!
Spanakopita Triangles | Feta, Spinach, and Tzatziki Spice Blend
A delicious bite of flaky phyllo filled with creamy, garlicky spinach and feta deliciousness. Including SKORDO Tzatziki Spice Blend elevates the flavor with premium garlic, dill, onion, and lemon zest. We love serving these for holiday parties - there are never any left!
Mushroom Soup with Merlot Pairing Salt Blend
Comforting, complex, and perfectly balanced. Enjoy with a glass of merlot.
Vegan Mushroom Dumplings
Dumplings, Potstickers, Wontons- the choice of wrapper, cooking technique, filling, and folding style determine what's what but they are truly all delicious! Our new dried Stir Fry Mushroom Blend of shiitake, wood ear, paddy straw, and oyster mushrooms were perfect for this recipe. Our Asian Sesame Tuna Rub is the perfect complimentary seasoning for a dipping sauce and if you're feeling ambitious- Bowls & Broths offers a series of dumplings wrapper recipes and techniques.
Mushroom Risotto
Our new mushroom blends allow for gourmet mushroom meals any time of year. For this risotto we used the Woodland blend of morels, boletes, oyster mushrooms, chanterelles and lobster mushrooms. Paired with our salt-free Poultry Seasoning, we were able to balance the sodium content from the cheese and enjoy cozy fall flavors.
Quick Sweet or Savory Galettes
Enjoy delicious sweet and savory galettes with your favorite local produce. Here we used our reliable food processor crust recipe, withheld most of the sugar, and had two beautiful tarts/galettes in just over an hour. Enjoy!
Sichuan Chili Oil Fried Egg over Garden Fried Rice
Fried rice is a great go-to recipe. Once you get the technique and seasoning down, you can alter it for any veg or meat you’ve got on hand--perfect for summer when you're harvesting from the garden or in the winter when you’re relying on what’s in the freezer! The star of the show here is the Sichuan Chili Oil by Blank Slate in Vermont. I finished up my rice, then fried an egg in a hot pan, using the chili oil as the cooking oil. This resulted in a crispy, crunchy, spicy fried egg with a gooey yolk ready to dribble through the rice beneath.
Fennel Saffron Lobster Roll
Wouldn't be a summer in Maine without a lobster roll (every week?!). Almost anywhere you look you can find one, either chilled with mayo or warmed with butter. When we relaunched our Fennel Saffron Sea Salt, it quickly become a favorite for seafood. We switched to grinding the saffron into a fine powder to create a pink salt with cracked fennel seeds + some whole saffron threads tossed through it. Though red/pink itself, saffron turns everything around it a deep golden hue, which was really amplified when melted into butter and tossed through the chunks of lobster.