Berry Hibiscus Smoothie Bowl
Smoothie Bowls are beautiful and leave so much space for fun ingredients, to blend in but also as crunchy toppings. This hibiscus petals, ceylon cinnamon, and kava infused breakfast is packed with fresh fruit, antioxidants, and a splash of stress relief (that's the kava!)
Advieh Spiced Chocolate Sauce
Healthy sweets sound like a trick, but this recipe from the team at S+P Plant Based Foods is our kind of bamboozle. This decadent chocolate sauce is the pantry staple we all deserve!
Vegan Malai Kofta
This recipe is from Shelby Faux and Payson Cunningham, the talented plant based cooks at S+P Plant Based Foods in Portland, Maine. The bright colors and bold flavors in this dish are sure to brighten any day!
Baltimore Crab Cakes
After experimenting with many crab cake recipes through the years, we finally landed on this as the best. The panko breadcrumbs mixed with chives, salt, and pepper make the most delectable crust!
Mexican Mole Chicken Enchiladas
Mexican food has always been in my comfort zone. I can whip up a batch of margaritas, guacamole, and pico de gallo in my sleep. We have tacos once a week, and nachos are 100% adequate for lunch. There's one dish I always order out at restaurants and never make at home... Mole Enchiladas.
Vietnamese Rub Spatchcock Chicken
Now's as good a time as any to let you all in on a little secret: Whole chickens are my weakness. I love them so much. Especially when they're roasted. Even more when they're split and grilled! This recipe can be finished either way, but there's something about low and slow grilling that really lets a chicken shine!
The blend's lemongrass and coriander are bright contrasts to the soy sauce and the red pepper flakes balance the marinade with just enough heat. Enjoy!
Korean Barbecue Roasted Cashews
The sweet, smooth cashews effortlessly take on the salty, spicy and sweet Korean Barbecue Rub. The nuts make a great addition to rice bowls (talk about texture!) and are a perfect midday snack. The roasted cashews store for up to a week in a sealed container.
Poached Pear Galette with Posy Salted Crust
Posy salt, we’ve been waiting for you! My initial thoughts for this blend were all cocktails and grilled savory snacks; but I wanted to explore the sweet possibilities to show how versatile this can be! Chocolate seemed like the simple route and with Sister Pie as our Cookbook of the Month-- a galette seemed like the right choice! This recipe has more steps than the ones I usually share but please trust the process as it all flows nicely.
French Toast with Posy Sugar
I’ve never been a fan of flowers, gifting or receiving, but floral sugar is certainly something I can get behind. All the smells, all the beautiful colors, no watering or responsibilities. This blend of hibiscus, rose, and lavender is so stunning- I just want to sprinkle it on everything. To start your morning on the right foot, I suggest a shimmer of Posy in your latte as you prepare this French Toast recipe. Simple, with a subtle touch of something special!
Pistachio Pesto
This recipe is from Stacy Adimano's Piatti: Plates and Platters for Sharing, Inspired by Italy. The books pages are packed with approachable recipes for small gatherings. It's cover features a tray of artichokes slathered with olive oil so enticing that we keep catching our selves day dreaming for al fresco lunches paired with a crisp white wine. For one member of our team, the book and this recipe in particular transported her back in time to her days living in Sicily where she first fell for pistachio pesto. Give it a try and let us know what you think!
Weeknight Paella
New year, New blends! Introducing your newest goal of 2021, trying out SKORDO's Paella Blend. This melody of paprikas, saffron, lemon zest, and more, allows even the most beginner cooks to enjoy a dish as intimidating as Paella, an iconic saffron rice dish loaded with meats, seafood, and vegetables. Plus, it's salt free, giving you all the control!
Root Vegetable Tian from Open Kitchen
Root vegetables are a winter staple in my house. When the weather starts to cool, we always manage to have beets, parsnips, turnips, onions and potatoes kicking around the kitchen. My go to is roasted root vegetables as a simple main or hearty side, but when I flipped through Open Kitchen and saw this stunning tian, I knew it was time to step up my root veggie game. The end result was savory, easy to look at and perfect for pairing with a protein for dinner (or a fried egg for breakfast). Give this one a try. Chances are it'll become a new favorite.