Citrus Salad with Fennel Pollen
Hellllloooo new ingredient! Fennel Pollen is here + ready to play! Unfamiliar with fennel pollen? We've got it all covered in this blog post- what it is, what it's like, where it comes from + more. With such a beautiful, delicate ingredient it is important to give it the spot light. Here we made a bright, springy salad that essentially dresses itself between bites with the blood oranges. It makes a great mid-day snack or an impressive appetizer ((especially with this AE Ceramics Oyster plate!)
Harissa Hummus (+ Hummus Base Recipe)
The addition of Harissa to the hummus creates both a tasty and healthy dish. Use this on pita bread or as a side with other classic Middle Eastern dishes. The fresh flavor, coupled with the subtle heat of the Harrisa, will make it the star of the meal.
Cast Iron Pizza
When it comes to cooking for a crowd, pizza is always successful. I love being able to get the dough, sauce, and toppings prepared in advance so all of the focus can be on having fun assembling together. Not everyone has a pizza oven or a pizza stone, but it’s usually pretty easy to find a cast iron somewhere.
Buckwheat, Carrot, Parsnip and Leek Salad with Tahini Poppy Dressing
It’s always a running joke in my family that if I am at the dinner table the amount of veggies need to be doubled. Needless to say I was super excited when my sister and SKORDO co-founder Annie showed me that Sister Pie had a whole section on salads! This Buckwheat, carrot, parsnip and leek salad was no disappointment!
French Dip Sandwiches
On beautifully basic sandwiches like the french dip- Prime Rib Rub is all you need! Our Prime Rib Rub is s+p based, with a touch of onion, garlic, some thyme, and a smidge of white pepper--ideal for letting the beef be the spotlight. The "dip" in French Dip Sandwiches is equally as important as the beef. I'm sure you've heard "Au Jus" before, it translates to "with the juices". While I didn't technically fortify the stock, I did amplify the flavor a bit with extra onion, garlic, rosemary + butter of course. Enjoy!
Adobo Cheese Dip
I never know who's playing, but I always know I will be making fresh pretzels. They only take a few hours, can be prepped in advance, and are perfect for dunking in this warm cheesy goodness. Our Adobo Seasoning is Salt, Sweet Paprika, Onion, Black Pepper, Cumin, Garlic, Chile Powder, Mexican Oregano -- AKA the perfect seasoning to add a flavorful kick to this dip. Using arrowroot to thicken, you have the freedom to use any milk or milk alternative you'd like and you're keeping it gluten-free (sans the pretzels of course!)
Rosemary Deviled Eggs
I love deviled eggs. I order them whenever I see them on a restaurant menu. Invite me to a potluck and I'm probably bringing deviled eggs. I recently came across this recipe in Eating Well Magazine and when I saw it was written by Lior Lev Sercarz (Author of Mastering Spice and Spice Companion), I knew it'd be a good one. Not only were they good, these are easily the best deviled eggs I've ever had. Just try them - you won't regret it!
Arancini with Tomatoes + Peas
I have always been a big fan of arancini, I love a tomato based risotto stuffed with Bolognese then fried to a crisp but tender, cheesy bite of love! You may see them on the menu as arancini, rice balls, risotto balls, or suppli-- the difference is still a debate for me but I've never met one I didn't like! I like to make the risotto + filling one day, then shape + bread them the next. This way, you can either freeze them after breading for another day, or fry immediately. You can certainly make these smaller as well, I was feeling generous.
Candied Blueberry Bacon Bread Twists
I have been wanting to make bacon bread twists since I saw a version of them on Half Baked Harvest. We made candied bacon with SKORDO Blueberry Pork Rub for an event two years ago and I kid you not, people went nuts over them!
Spicy Sautéed Shiitakes
This recipe from Vegetable Simple by Eric Ripert is a great staple to have on hand for snacks or sides. From start to finish it truly only takes 5 minutes! I used dried mushrooms, and finished with SKORDO Sriracha Sea Salt + SKORDO Herbes de Provence, these are all pantry staples for me so this was perfect.
Smashed Cucumber with Tahini and Everything Chile Oil
"A surprising juxtaposition of texture and flavor -- fresh, palate-cleansing cucumbers paired with an earthy sesame dressing, enlivened by a daring spicy oil." - Hetty McKinnon, To Asia, With Love
This simple salad is great to serve as a snack or as a side to a bowl of noodles. Smashing the cucumbers tenderizes them, while a sprinkling of salt delivers a lovely pickle-like quality. It was delicious!
Seared Ahi Tuna
This delicious tuna dish complements the freshness of the tuna with just the right amount of spice.