The Recipe Box
Roasted Butternut Squash and Red Onion with Tahini and Israeli Za'atar
"If there is one smell to match the emblematic image of the Old City of Jerusalem, one odor that encapsulates the soul of this ancient city nestling in the Judean Mountains, it is the smell of Za'atar" - Yotom Ottolenghi, Jerusalem
Roasted Cauliflower with Dukkah
Dukkah is a wonderful spice blend to liven up the taste of vegetables. In this recipe, the spices and nutty flavor of the Dukkah perfectly complement the roasted cauliflower, making the side dish the star of the meal.
Artichoke Fricassee
"This is a delicious match for roasted lamb or grilled lamb chops, especially with some rice pilaf to soak up the juices. The gaminess of the lamb is a perfect partner for the bold, rich flavor of the artichokes. It's a soulful combination."
Smoked Maple Salmon Spread
We served this in the shop for one of our Holiday events and it was a hit! It is incredibly simple.
Roasted Vegetables, 5 Ways
We love roasting vegetables, in fact, we'd argue it is the best way to prepare them. You can cook virtually any vegetable by roasting, it is easy to do, roasted vegetables look beautiful with charred, crispy edges, and they are delicious.
Blistered Shishito Peppers with Togarashi
This simple preparation combines earthy Shishito peppers with one of our most popular blends, Togarashi. Togarashi is a delicious spicy Japanese blend with white sesame seeds, crushed chile flakes, and orange zest.
Cous Cous with Baharat
Chef Kelly Unger has put together this delicious recipe for Cous Cous with Baharat, a Middle Eastern/North African peppery blend that brings the heat. We love the mix of textures in this dish with soft fruits, crisp cucumbers, and juicy tomatoes.
Sausage and Apple Stuffing
This is easily our favorite stuffing recipe...and we've tried many over the years. We prefer the varying texture that large cubed french bread provides over cornbread.