Quick Pickled Shrimp

Quick Pickled Shrimp

I made these recently for a meal that needed to satisfy carnivores and pescatarians alike. The shrimp were on top of a romaine lettuce, lightly sautéed corn and roasted red onion salad. Sometimes the best eats are simple eats! 
July 29, 2020 by Evelyn Smith
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. 

August 15, 2019 by Evelyn Smith
Pink Salmon Burgers with SKORDO Dill Dip

Pink Salmon Burgers with SKORDO Dill Dip

We love this recipe as an alternative to beef burgers. The fish-lover's burger: Barton Seaver's recipe for flavorful Salmon Burgers with bright, herbaceous Dill Spread on top.
June 10, 2019 by Cari Karonis
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.
May 29, 2019 by Andrew Miller
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. 
May 09, 2019 by Ala Oleksy
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!
March 07, 2019 by Ala Oleksy
Bulgur with Mushrooms, Feta, + Urfa Chile

Bulgur with Mushrooms, Feta, + Urfa Chile

The iconic Chef  and Author Yotam Ottolenghi has inspired us with his cookbook Ottolenghi Simple. His modern day pairings that have middle eastern roots are simply delicious. He uses some ufra biber chili flakes that have a decadent, rich, earthy flavor that we can't get enough of. This is a precious gem that we just couldn't wait to share with you!
January 17, 2019 by Ala Oleksy