We love an Old Fashioned, but it often feels like a cold-weather drink. Enter - peaches. Or really any summer stone fruit. This is so simple and so delicious on a balmy summer day.
Potato Salad is certainly a dish up for debate. Some like it warm, many prefer it cold, I like it most at a barbecue where it could be considered sun-kissed (aka suspiciously "room temp", not necessarily recommended). This one is simple and best enjoyed after a few hours of marinating. The vinegar begins to almost pickle the onions, dialing down the sharp onion flavor and keeping them crisp.
I loved my mom's egg salad growing up, but once I became responsible for peeling my own eggs, I stopped loving the salad. Recently I saw this "hard-boiled egg hack" and I just had to try it myself! This shortcut, plus the spicy tang of Kitchen Garden Farm's Sriracha Chili Sauce, made egg salad feel like a treat again. Hope you enjoy!
This chowder was a perfect bowl of summer and comes together in about 30 minutes! Largely influenced by Eventide's cookbook, I slimmed down the recipe to make just 2 servings, introduced SKORDO Lemon Herb Fish Seasoning to it, I used Oceans Balance Dried Kombu in place of a full piece. Without any heavy roux, this is a lighter chowder that's completely gluten-free!
When I see Celery Salt, I think of two things- Lobster Rolls + Bloody Mary's! We've got our Southwest Bloody Mary Cocktail Recipe here in the Recipe Box, but how incredible would it be if each slurp of a fresh raw oyster had a Bloody Mary shot in it? Yum! While oysters are my go-to, you can find a collection of other ideas on how to use this mignonette at the end! Happy shucking!
We had so much fun partnering with Chef Mike Kubiesa (co-author with Kristin Cavallari of True Comfort and True Roots) on this recipe. Our favorite thing about it? It's restaurant-quality but so doable for home cooks. He used both SKORDO Steak Seasoning and SKORDO Lemon Herb Fish Seasoning in the dish. To quote Mike, "this looks fancier than it is! I know it's a struggle for a lot of people to get quick and healthy meals out for them or their families on a nightly basis - trust me, I get it! My goal is to help you with that." Love it.
Marinated chicken + Tzatziki are two things that are better with time, so prep this the day before and you have a quick, easy dinner. This one is flexible as it can be baked or grilled. You could even save the leftovers for your next chicken gyros recipe or greek Souvlaki salad.
If you haven't been over to The Makers Galley on Commercial Street in Portland, then you're missing out! We love seeing the wide variety of art, books, and pantry essentials from local makers all in one place. Be sure to keep an eye on their event calendar. Owner Rachel Sagiroglu and Chef Arianna Stefanilo are always whipping up something special- Pajama Brunch on Sunday's and Shop & Shuck Saturday's to cooking classes and tastings. You may see familiar SKORDO jars on their retail shelves and even a well loved test tube rack in the kitchen. We were invited to their opening night where we got to taste some of Ariannas staples- including these Maine Blueberry Chicken Skewers with Yogurt Dip.
We are thrilled to be expanding our baking ingredient collection! If you haven't experienced vanilla bean paste yet, you are in for a treat. This concentrated, molasses-like paste is made from pure Madagascar Vanilla beans and is the best way to get beautiful vanilla flakes in your frosting without having to use a whole bean.