The Recipe Box
Chicken Tortilla Soup
We love this play on the traditional Mexican soup infused with our very own SKORDO Taco Seasoning! Flavors of freshly ground cumin, chili powder+pepper flakes, and garlic+onion elevate this classic. With simple prep, quick cook time and customizable topping options, this dish is great for weeknight family meals and game days alike!
Adriana Urbina's Cozy Coconut Butternut Squash Fall Stew
Adriana Urbina is back with SKORDO this month to share with all our foodies her cozy Coconut Butternut Squash Fall Stew! This recipe is not only delicious and can make a great entree or side dish, but is also vegan and gluten-free.
Food Coma's Joe Ricchio Loves SKORDO and He Made Ajiaco Cubano
Food Coma's Joe Ricchio Loves SKORDO! Find out why and what he's making with our spices, herbs, blends, and rubs.
Minestrone Soup
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.
Slow Cooker Taiwanese Beef Noodle Soup - Woks of Life
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.
Mushroom Soup with Merlot Pairing Salt Blend
Comforting, complex, and perfectly balanced. Enjoy with a glass of merlot.
New England Clam Chowder
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!
Greek Lemon Turmeric Lentil Soup
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.
Chickpea, Quinoa, and White Bean Chili
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.
Tom Yum Noodle Soup
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!
Chickpea and Beef Stew
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 and Porcini Mushroom Soup with Turmeric and Sweet Smoked Paprika Rice Cakes
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.