The Recipe Box
Quick Pickled Radishes
Time to admit a hard truth: My refrigerator has been filled with garden grown radishes and I don't really like the taste of them fresh. Friends bringing bundles over as gifts; our neighbor gave us her CSA share this week (thanks, Beth!) and sure enough, 15 pink beauties in there. I even planted a few myself thinking this was the year I'd learn to like them. Turns out, I might be right!
Dolmathes Stuffed Cabbage Leaves
This is my Mom’s recipe for Dolmathes or Greek stuffed cabbage leaves. I fondly remember the aroma of these filling our house, ensuring no-one was ever late to dinner when they were on the menu! These Dolmathes are much larger and heartier than classic stuffed grape leaves and are a perfect family comfort food meal. Make sure you have a loaf of rustic bread for dipping, so no juices go to waste!
Classic Kimchi
We've been fans of kimchi for years and this recipe inspired us to make this bright and acidic treat at home. The recipe tips and jarring techniques are especially helpful for first time fermentors. Kimchi is a great addition to ramen bowls, pairs well with grilled white fish, and is delicious on its own as a quick snack.
Quick Pickled Red Onions
Pickled red onions are a delicious and vibrant topping to many common dishes. A few of our favorite hosts: Fish Tacos, Greek Salad, and Pulled Pork Sandwiches. Anything you want to add an acidic kick (and a beautiful color) to, simply add these on top. They're so easy to make!
Grilled Italian Summer Vegetables with Red Wine Vinaigrette
This is our favorite summer side dish. The colorful grilled vegetables tossed in the luscious acidic Pinot Noir dressing with herbs and garlic make a wonderful combination. Make this into a summer bruschetta appetizer by cutting the vegetables into a large dice and serving on toasted sourdough with smeared ricotta cheese.
Warm Roasted Madras Curry Chickpea Salad Lettuce Wraps
After hosting a private event with our member organization, Institute for Family-Owned Business, we’re still salivating over the fabulous food and fun we had! Culinary Instructor Cherie Scott, creator of Mumbai to Maine, demonstrated her unique Warm Roasted Curry Chickpea Salad with Lettuce Wraps after Erin (SKORDO co-founder) showed us how she makes our Madras Curry Powder. This toasted small batch blend is the magical ingredient in this recipe!
Bulgur with Mushrooms, Feta, + Urfa Chile
The iconic Chef and Author Yotam Ottolenghi has inspired us with his cookbook Ottolenghi Simple. His modern day pairings that have middle eastern roots are simply delicious. He uses some ufra biber chili flakes that have a decadent, rich, earthy flavor that we can't get enough of. This is a precious gem that we just couldn't wait to share with you!
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.