The Recipe Box

All africa americas Appetizers asia asian spices beverage Beverages Breads breakfast brunch Collaborations Community condiments & sauces dessert Desserts entree europe Gluten-Free Greek Holidays Home Cook Main Dishes meat middle east On The Menu pasta Pickled poultry Salads Sauces + Condiments seafood sides SKORDO Cooks SKORDO Kitchen small plate small plates Soups Team Member Journal Vegan Vegetables + Sides Vegetarian
Central Provisions Ras el Hanout Glazed Carrots

Central Provisions Ras el Hanout Glazed Carrots

 Chris and Paige, the duo behind the restaurant Central Provisions, have shared this recipe for Ras el Hanout Glazed Carrots. As part of our collaborative collection with Central Provisions, it uses the Ras el Hanout spice blend. This versatile spice blend adds a touch of heat and warmth to any dish and these carrots are no exception!
Crispy Cajun Smashed Potatoes

Crispy Cajun Smashed Potatoes

Why smash your potatoes? You get the best of both tender, soft insides and beautifully browned, crispy outsides in every bite. They can also be enjoyed either with a fork, or along with a dipping sauce and by hand! Our Cajun Blackening Seasoning provides just enough heat to these potatoes and make a great side dish for dinner or a zesty play on home fries for brunch!
Roasted Vegetables with Quinoa+Yogurt Tahini

Roasted Vegetables with Quinoa+Yogurt Tahini

The bold flavors of our 207 Seasoned Salt and Garlic Pepper bring new life to this whole grain and roasted vegetable dish! Choosing colorful vegetables like sweet potato, red onion, and broccoli, give a visual boost and variying texture to a quinoa base.
Tarragon Asparagus Goat Cheese Tart

Tarragon Asparagus Goat Cheese Tart

A family (and now team) favorite, this Asparagus Goat Cheese Tart is all things delicious with flaky puff pastry, perfectly cooked asparagus, creamy and lemony goat cheese and a herby flavor infusion from our SKORDO French Tarragon Herb Blend.
Togarashi Smashed Cucumber Salad

Togarashi Smashed Cucumber Salad

Our Togarashi Spice Blend brings a little heat and zest, as well as texture, to a quick and classic smashed cucumber salad! 
Asparagus, Mozzarella and Sun Dried Tomato Salad

Asparagus, Mozzarella and Sun Dried Tomato Salad

This Asparagus, Mozzarella and Sun Dried Tomato Salad is a great way to use our SKORDO Pip+Zip Bloody Mary Blend other than adding flavor to the classic brunch cocktail. The salad is great topped with grilled chicken, steak, a couple fried eggs, or simply served as a side. Our team member, Jimmy, crafted this recipe up and shared it with the other team members who fell in love with it just as quickly.
Central Provisions Ras el Hanout Cauliflower

Central Provisions Ras el Hanout Cauliflower

As part of our collaborative collection with Central Provisions, this dish uses Ras el Hanout, a blend that includes all of the best spices the restaurant can source, including local rose hips and dried anise hyssop flowers. Impress yourself and others with this restaurant favorite!
Chef Josh Berry's Urfa Pepper Aioli

Chef Josh Berry's Urfa Pepper Aioli

Another stunning recipe from Chef Josh Berry from his December 9th Secret Supper evening. Urfa, a Turkish chile pepper with a raison flavor and lovely heat, is one of the most popular chef picks from our chiles collection. He served it with delicata squash - you can pair this spread with anything from fried vegetables to sandwiches and tacos.
Parker House Rolls, Two Ways

Parker House Rolls, Two Ways

This is a classic lovable dinner roll recipe, made seasonal by forming fun shapes and flavored with seasoned butter. Make it your own by swapping out your favorite SKORDO blend into the butters and play around with different shapes! I used herby SKORDO Greek Seasoning on my “turkey” rolls and SKORDO Chipotle Maple on my “pumpkin” rolls for a little orange hue and warm, spiced flavor. These rolls are so delicious because they are brushed with butter multiple times throughout the process, so don’t hold back! You can choose to make these all in one day, or set them in the fridge overnight if you’re not rushed. Have fun with it!
Adriana Urbina's Cozy Coconut Butternut Squash Fall Stew

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.
The Honey Paw's Grilled Corn with Chili Aioli, Scallion, and Umai Ocean Blend

The Honey Paw's Grilled Corn with Chili Aioli, Scallion, and Umai Ocean Blend

From celebrated Chef Valerie Goldman of The Honey Paw, we are thrilled to share this recipe to use with our newest blend. The savory, umami flavors from The Honey Paw x SKORDO Umai Ocean Blend combined with sweet charred corn and a spicy smooth aioli are simply perfect together. Enjoy!
Sesame Crusted Feta with Citrus + Honey

Sesame Crusted Feta with Citrus + Honey

A great snack, appetizer, salad topping, or addition to a cheese board! We used white sesame seeds and finished with honey, warmed with fresh oranges and a drizzle of olive oil. This is a very flexible recipe and low cost recipe, you can cut your feta into any shapes and season with any additional herbs + spices. No added salt in this dish as feta is plenty salty on it's own.