The Recipe Box

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.

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.

Baking Powder Biscuits

Nothing beats a buttery biscuit for breakfast. I made these to serve with Sausage Gravy, but they would make delicious shortcakes or egg sandwiches just as easily. Each time I make a batch, I bake half + freeze the other. This leaves me with about 6 biscuits ready to be baked on demand over the next few weeks.

Posy Sugar Cookies

I live for a 'make once, bake all season long' recipe. This sugar cookie dough will keep for 2 months in the freezer, so save yourself the time + make a big batch sooner than later! While I'm aiming for a holiday theme here, this dough is perfect for any shapes or sprinkles throughout the year.

Arancini with Tomatoes + Peas

I have always been a big fan of arancini, I love a tomato based risotto stuffed with Bolognese then fried to a crisp but tender, cheesy bite of love! You may see them on the menu as arancini, rice balls, risotto balls, or suppli-- the difference is still a debate for me but I've never met one I didn't like! I like to make the risotto + filling one day, then shape + bread them the next. This way, you can either freeze them after breading for another day, or fry immediately. You can certainly make these smaller as well, I was feeling generous.

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.

Spiked Mulled Cider

Our Mulling Party! recipe kit is delicious anytime of year, but incredibly popular in these colder months. We truly can't keep it on the shelves, and love playing with new ways to use it. Last year we mulled wine, and used the remainder to poach pears for a galette. This time, we're simply mulling cider + adding bourbon for the grownups. I'd highly recommend welcoming your guests with a warm mug of this over the holidays!

Carrot Cake with Maple-Cream Cheese Frosting

We make this cake every Thanksgiving and every year we wonder why we only make it once a year. It is absolutely delicious. Hands down the best carrot cake we have ever tried. The cake has a beautiful bright orange color, the cinnamon and ginger make it super flavorful, and it maintains a lovely moist texture.

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.

Rice with Yogurt, Roasted Cauliflower and Fried Garlic

I recently made the Rice with yogurt, roasted cauliflower, and fried garlic (Labaniet alzahar) from Falastin: A Cookbook. I have never had anything like this before and was pleasantly surprised! I added some steak because MEAT and saw this as an opportunity to try the Urfa Biber Chili Flakes. Such unique flavors! I loved this recipe.

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