Rosemary Deviled Eggs
I love deviled eggs. I order them whenever I see them on a restaurant menu. Invite me to a potluck and I'm probably bringing deviled eggs. I recently came across this recipe in Eating Well Magazine and when I saw it was written by Lior Lev Sercarz (Author of Mastering Spice and Spice Companion), I knew it'd be a good one. Not only were they good, these are easily the best deviled eggs I've ever had. Just try them - you won't regret it!
Savory Maple Granola
Created as part of our Edible Gift Guide- this granola is a fun way to challenge the suggestions on the jars, and enjoy your favorite blends any time of day. I've said it 600 times + I'll continue to find joy in saying it--there is NO salmon in the SKORDO Maple Salmon Rub.
Quick Tellicherry Buttermilk Biscuits
Two things about home cooking really intimidate me: cooking a new type of cuisine and baking. As a homecook, I have been in awe of Indian cuisine and the mastery of spices and flavors those meals bring - resulting in my local indian restaurant being a favorite in my phone contacts. While cooking has always been something I just meal plan with what I have in the pantry, the strict science of baking was always something that just didn’t vibe for me. So when our monthly cooking theme of World Cuisine came up I wanted to push myself and my skills by taking on some Indian inspired recipes.
Black Truffle Mac + Cheese
SKORDO Black Truffle Sea Salt is a perfect addition to any dish you want to elevate or make feel indulgent. It provides that umami flavor, where you aren't exactly sure what you're tasting but you're into it. This mac + cheese is the perfect intro to playing with truffle salt, it takes an already beloved dish and pushes it one step 'fungi-er' (funkier).
Tamarind-Maple-Glazed Acorn Squash with Chile Yogurt
"Fruity, tangy tamarind joins forces with maple syrup to heighten the earthy sweetness of roasted squash. Cool yogurt spiked with smoky chiles adds more layers of flavor and texture" With some adaptations to utilize SKORDO ingredients, this recipe from Everyone's Table by Gregory Gourdet was a delightful way to dive into the fall season.
Spicy Maple + Curried Squash Risotto
This recipe is adapted from top chef Sara Bradley, who developed it to share with the Taste Buds of Kalamata's Kitchen. Inspired by Kalamatas "Humpty Dumpty Had a Great Fall Squash Risotto" tshirt (that I am obsessed with!) this risotto hits the spot this time of year. It was such a joy to incorporate SKORDO flavors in an already incredible dish.
Orzo Salad with Grilled Vegetables + Greek Seasoning
Our Greek Seasoning is the perfect compliment to your favorite veggies from the garden. This salad has become our go-to for a simple and delicious side for a group as it works well with veggies that are grilled or roasted and can be served warm or room temperature. Make the components ahead of time and toss together prior to serving. Serves 10 and leftovers keep well in the fridge.
(The Best) Lemon + Oregano Greek Potatoes
These will be the best Greek potatoes you've ever tasted...crispy on the outside and fluffy on the inside. All with a wonderful lemon, garlic, and oregano flavor. They go well with any Greek dish, but especially roast lamb or lamb chops. But of course they're still also wonderful cold, for breakfast, right out of the fridge!
Spicy Sautéed Shiitakes
This recipe from Vegetable Simple by Eric Ripert is a great staple to have on hand for snacks or sides. From start to finish it truly only takes 5 minutes! I used dried mushrooms, and finished with SKORDO Sriracha Sea Salt + SKORDO Herbes de Provence, these are all pantry staples for me so this was perfect.
Room Temperature Hericots Verts with Black Truffle + Sesame
Who knew Aleppo Chile Flakes and Black Truffle Salt went together so well? Vanessa Seder did. This recipe from Vanessa's cookbook 'Eat Cool: Good Food for Hot Days' had us convinced it was the best version of haricot verts we've ever had. Haricot verts are the more refined version of green beans; they are thinner, longer and straighter and more refined in taste. This dish is great for summer or fall parties because it can be served room temperature or even cold, and the beans stay firm throughout the party. Enjoy!
Carrots Roasted with Maple Salmon Rub (Vegan)
Another delicious way to use our most popular spice blend, Maple Salmon Rub, is on roasted root vegetables. These are the most delicious carrots ever! Keep an eye on them, the granulated maple can darken quickly at the end of cooking time.
Smashed Cucumber with Tahini and Everything Chile Oil
"A surprising juxtaposition of texture and flavor -- fresh, palate-cleansing cucumbers paired with an earthy sesame dressing, enlivened by a daring spicy oil." - Hetty McKinnon, To Asia, With Love
This simple salad is great to serve as a snack or as a side to a bowl of noodles. Smashing the cucumbers tenderizes them, while a sprinkling of salt delivers a lovely pickle-like quality. It was delicious!