The Recipe Box

Roasted Eggplant with Curried Yogurt

We spent three weeks cooking dinner nearly every evening from the cookbook Ottolenghi Simple... read our cookbook review here. This was such a delicious bite! Roasted slices of eggplant with layers of flavor and texture on top. We paired it with another recipe from the book, an herbed cauliflower salad. Fresh, flavorful, and filling.

Herb + Fenugreek Pork Tenderloin with Tomato and Onion Salad

We're craving citrus, farm fresh veggies, and mediterranean meats as we head into spring cooking. This recipe brings both of those things together and is prime for serving as a simple dinner for two or as a spread for a small gathering. Aegean: Recipes from the mountains to the sea was our inspiration for this dish and has us wanting to add feta, pita, lettuce and more every time we make it!

Turmeric Coconut Smoothie Bowl

Sometimes what we choose for breakfast can help wake us up and feel energized as we start our day. We created this fun and beautiful smoothie bowl to both energize and brighten your morning. This turmeric, ground ginger, and coconut infused breakfast is just what you need to wake up and hit the ground running!

Berry Hibiscus Smoothie Bowl

Smoothie Bowls are beautiful and leave so much space for fun ingredients, to blend in but also as crunchy toppings. This hibiscus petals, ceylon cinnamon, and kava infused breakfast is packed with fresh fruit, antioxidants, and a splash of stress relief (that's the kava!)

Vegan Malai Kofta

This recipe is from Shelby Faux and Payson Cunningham, the talented plant based cooks at S+P Plant Based Foods in Portland, Maine. The bright colors and bold flavors in this dish are sure to brighten any day!

Baltimore Crab Cakes

After experimenting with many crab cake recipes through the years, we finally landed on this as the best. The panko breadcrumbs mixed with chives, salt, and pepper make the most delectable crust!

Mexican Mole Chicken Enchiladas

Mexican food has always been in my comfort zone. I can whip up a batch of margaritas, guacamole, and pico de gallo in my sleep. We have tacos once a week, and nachos are 100% adequate for lunch. There's one dish I always order out at restaurants and never make at home... Mole Enchiladas.

Vietnamese Rub Spatchcock Chicken

Now's as good a time as any to let you all in on a little secret: Whole chickens are my weakness. I love them so much. Especially when they're roasted. Even more when they're split and grilled! This recipe can be finished either way, but there's something about low and slow grilling that really lets a chicken shine!

The blend's lemongrass and coriander are bright contrasts to the soy sauce and the red pepper flakes balance the marinade with just enough heat. Enjoy!

French Toast with Posy Sugar

I’ve never been a fan of flowers, gifting or receiving, but floral sugar is certainly something I can get behind. All the smells, all the beautiful colors, no watering or responsibilities. This blend of hibiscus, rose, and lavender is so stunning- I just want to sprinkle it on everything. To start your morning on the right foot, I suggest a shimmer of Posy in your latte as you prepare this French Toast recipe. Simple, with a subtle touch of something special!

Pistachio Pesto

This recipe is from Stacy Adimano's Piatti: Plates and Platters for Sharing, Inspired by Italy. The books pages are packed with approachable recipes for small gatherings. It's cover features a tray of artichokes slathered with olive oil so enticing that we keep catching our selves day dreaming for al fresco lunches paired with a crisp white wine. For one member of our team, the book and this recipe in particular transported her back in time to her days living in Sicily where she first fell for pistachio pesto. Give it a try and let us know what you think!

Weeknight Paella

New year, New blends! Introducing your newest goal of 2021, trying out SKORDO's Paella Blend. This melody of paprikas, saffron, lemon zest, and more, allows even the most beginner cooks to enjoy a dish as intimidating as Paella, an iconic saffron rice dish loaded with meats, seafood, and vegetables. Plus, it's salt free, giving you all the control!

Root Vegetable Tian from Open Kitchen

Root vegetables are a winter staple in my house. When the weather starts to cool, we always manage to have beets, parsnips, turnips, onions and potatoes kicking around the kitchen. My go to is roasted root vegetables as a simple main or hearty side, but when I flipped through Open Kitchen and saw this stunning tian, I knew it was time to step up my root veggie game. The end result was savory, easy to look at and perfect for pairing with a protein for dinner (or a fried egg for breakfast). Give this one a try. Chances are it'll become a new favorite.