Syrian Za'atar Spiced Vegetables

Syrian Za'atar Spiced Vegetables

This recipe is inspired by the Za'atar Spiced Vegetables in The Farmhouse Culture Guide to Fermenting. The minute I read through the book's index I knew this was a must make. Fermented vegetables and za'atar are two of my favorite things. Putting them together was too good to pass up!
Quick Pickled Radishes

Quick Pickled Radishes

Time to admit a hard truth: My refrigerator has been filled with garden grown radishes and I don't really like the taste of them fresh. Friends bringing bundles over as gifts; Our neighbor gave us her CSA share this week (thanks, Beth!) and sure enough, 15 pink beauties in there. I even planted a few myself thinking this was the year I'd learn to like them. Turns out, I might be right! 
Seafood Inspired Compound Butter

Seafood Inspired Compound Butter

Here's a quick recipe for our go to summertime pantry staple. Compound butter is a must for lobster bakes, grilled oysters and let's be honest - everyday! So here's to July in Maine, the ultimate seafood wonderland. 
Grilled Street Corn Dip

Grilled Street Corn Dip

Grilled corn is one of our favorite summer staples. There's nothing better than the mix of smoky and sweet! A couple of weeks ago we kicked off grilling season with an all day friends and family grilling extravaganza. This dip was a highlight! It's great paired with veggies or chips and hearty enough to work as a side dish. 

Dolmathes Stuffed Cabbage Leaves

Dolmathes Stuffed Cabbage Leaves

This is my Mom’s recipe for Dolmathes or Greek stuffed cabbage leaves.  I fondly remember the aroma of these filling our house, ensuring no-one was ever late to dinner when they were on the menu!  These Dolmathes are much larger and heartier than classic stuffed grape leaves and are a perfect family comfort food meal.  Make sure you have a loaf of rustic bread for dipping, so no juices go to waste!
Panch Phoron Soda Bread

Panch Phoron Soda Bread

Cooler days are here and we're craving warm, simple eats. This bread is easy to make and quick to disappear. Full disclosure, we had it for dinner last night, breakfast this morning and paired a chunk with today's lunch. There's no such thing as too much Panch Phoron Soda Bread! 
Classic Kimchi

Classic Kimchi

We've been fans of kimchi for years and this recipe inspired us to make this bright and acidic treat at home. The recipe tips and jarring techniques are especially helpful for first time fermentors. Kimchi is a great addition to ramen bowls, pairs well with grilled white fish, and is delicious on its own as a quick snack. 

Roasted Beet Hummus with Urfa Infused Olive Oil and Syrian Za'atar Flatbread

Roasted Beet Hummus with Urfa Infused Olive Oil and Syrian Za'atar Flatbread

Who doesn't love hot pink hummus with a kick? Aromatic and citrusy Za'atar is typically used on flatbreads, so we paired it with a bright, beautiful (and healthy) dip, roasted beet hummus. To amp up the Middle Eastern flavor, we drizzled urfa infused olive oil over the hummus too. Urfa is a Turkish chile pepper with medium heat and a rich chocolate flavor. This is a fabulous crowd-pleasing appetizer that is simple to make and unique enough to stand out.
Quick Pickled Red Onions

Quick Pickled Red Onions

Pickled red onions are a delicious and vibrant topping to many common dishes. A few of our favorite hosts: Fish Tacos, Greek Salad, and Pulled Pork Sandwiches. Anything you want to add an acidic kick (and a beautiful color) to, simply add these on top. They're so easy to make!
Grilled Italian Summer Vegetables with Pinot Noir Vinaigrette

Grilled Italian Summer Vegetables with Pinot Noir Vinaigrette

This is our favorite summer side dish. The colorful grilled vegetables tossed in the luscious acidic Pinot Noir dressing with herbs and garlic make a wonderful combination. Make this into a summer bruschetta appetizer by cutting the vegetables into a large dice and serving on toasted sourdough with smeared ricotta cheese. 
Simple Summer Salad - California EVOO, Gomashio, Lemon

Simple Summer Salad - California EVOO, Gomashio, Lemon

This salad is inspired by Alexis Canary, my best friend from college. My first impression of her was in the cafeteria our freshman year. She loaded up a (gigantic) salad at the salad bar, sat down across from me, pulled out a lemon and her favorite bottle of olive oil, and proceeded to squeeze the lemon, drizzle the olive oil, add a dash of salt, mix it up, and dig in. If she went to this much trouble of bringing her own produce to a (already parent paid for) cafeteria, I had to try it.
Warm Roasted Madras Curry Chickpea Salad Lettuce Wraps

Warm Roasted Madras Curry Chickpea Salad Lettuce Wraps

After hosting a private event with our member organization, Institute for Family-Owned Business, we’re still salivating over the fabulous food and fun we had! Culinary Instructor Cherie Scott, creator of Mumbai to Maine, demonstrated her unique Warm Roasted Curry Chickpea Salad with Lettuce Wraps after Erin (SKORDO co-founder) showed us how she makes our Madras Curry Powder. This toasted small batch blend is the magical ingredient in this recipe!