Recipe Box

This minestrone soup comes together with one pot, in 30 minutes, uses a couple of canned ingredients, and can be adapted for any dietary needs! It’s a recipe to have on hand for snow days + sick days alike.

We have been selling out of the Woks of Life cookbook almost every week since we got it in! Such a great recommendation from stores team member Robin, who further introduced us to their Woks of Life Blog online!

As we cook through January, we are highlighting all of the whole spices collecting in our cabinets. This Taiwanese Beef Noodle soup uses a satchel of nine favorites and was a perfect dinner during Portland’s first snowy week, just days before the start of Lunar New Year.

Comforting, complex, and perfectly balanced. Enjoy with a glass of merlot. 

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!

Having the time to chop the veggies and toast the spices and taste the soup change + develop as you go is a luxury that makes cooking dinner feel like a date with yourself, and there's nothing more wholesome than that. This soup, like any good soup, feels like a warm hug. 

It's hard to find a chili I don't like, so I had high expectations for even the healthiest of versions. This was delicious, I didn't miss a thing! A great recipe from Antoni's new cookbook, Antoni, Let's Do Dinner. We amped up the flavor with Chili Seasoning instead of chile powder. Our spice blend has three types of Chile powders: Chipotle, New Mexico, and Ancho. Top this simple recipe with your favorites additions and you've got a delicious healthy meal.

When trying out new recipes or cuisines at home, I usually stay away from my favorite takeout items as the comparison to the delicious restaurant options we have in Portland are just too easy to make! But then came along the beautiful Southeast Asian cookbook, Lemongrass and Lime. The recipe is simple and intimidating all at the same time, but MY GOODNESS the end result is spectacular!

This recipe is inspired by the Cannellini Bean and Lamb Soup in Jerusalem: A Cookbook. I’m the kind of home-cook who looks at a recipe, opens the pantry doors and thinks ‘Yeah, I can make this work.’ Sometimes to great success, other times it’s clear the recipe is less of a guide and more of a hard and fast set of rules. In this case, I probably should have followed the recipe to a T, but I didn’t and had to make some significant changes on the fly. The end result was pretty great, but I have a feeling the original recipe as written is excellent. Below is my recipe with flavors inspired by Yotam Ottolenghi and Sami Tamimi.

Chicken is a staple in our kitchen and a whole roasted chicken is a typical Sunday night meal. We’re in waste not – want not mode, so this week’s roasted chicken leftovers were repurposed into a Chicken and Porcini Mushroom Soup. We happened to have day old rice in the fridge and decided to make griddled rice cakes to go along with the soup, but you could always add noodles or a wild rice blend for added texture and flavor.

I had this for the first time at a friend’s house. She’s known for hosting spontaneous dinner parties of 8 to 10 people that are always perfect – fun, simple, welcoming and just the right amount of chaos. It’s the kind of house where you walk in and immediately feel welcome and at home.  

Our group is filled with dietary restrictions (gluten free and dairy no go’s), vegetarians who are occasionally pescatarians, dedicated meat eaters and kids ranging in age from 3 months to 8 years old. This soup satisfies all kinds of diners. Right up until you plop yogurt on top, it’s dairy free. Kid’s will happily eat it and the veggies hidden within. It’s gluten free (check your bouillon and Chorizo) and filling. And, most importantly, it’s quick to make! 

Living on the coast we're always looking for more ways to cook with seafood at home. Fish is so healthy and oftentimes very affordable, yet so often people only order it out at restaurants or reserve it for simple preparations in the summertime. This is a great way to use whatever your favorite local seafood is in a soul-warming soup. Get ready for flavor!

We love Thai Coconut Curry Soup and have been on the hunt for the perfect recipe. Enter Derek Bissonette's recipe from his cookbook Soup: The Ultimate Book of Soups and Stews. We hadn't even finished our bowls before we started talking about making it again. Easy enough for weeknights, but flavorful and impressive enough for a dinner party. Our favorite new way to use our Thai Seasoning!