The Recipe Box
Roasted Vegetables with Quinoa+Yogurt Tahini
The bold flavors of our 207 Seasoned Salt and Garlic Pepper bring new life to this whole grain and roasted vegetable dish! Choosing colorful vegetables like sweet potato, red onion, and broccoli, give a visual boost and variying texture to a quinoa base.
Tarragon Asparagus Goat Cheese Tart
A family (and now team) favorite, this Asparagus Goat Cheese Tart is all things delicious with flaky puff pastry, perfectly cooked asparagus, creamy and lemony goat cheese and a herby flavor infusion from our SKORDO French Tarragon Herb Blend.
Togarashi Smashed Cucumber Salad
Our Togarashi Spice Blend brings a little heat and zest, as well as texture, to a quick and classic smashed cucumber salad!
SKORDO x Low Stakes Lodge Chipotle Maple Bar Nuts
We are excited for our friends and neighbors at Low Stakes Lodge and the opening of their new restaurant! Low Stakes opened in early July and is a partner restaurant to Highroller Lobster Co.. You will find SKORDO's own Chipotle Maple Rub used to spice the restaurant's Bar Nuts on the menu! Co-owner and chef, Andy Gerry, showed our team what goes into making the snack and shared their recipe.
Asparagus, Mozzarella and Sun Dried Tomato Salad
This Asparagus, Mozzarella and Sun Dried Tomato Salad is a great way to use our SKORDO Pip+Zip Bloody Mary Blend other than adding flavor to the classic brunch cocktail. The salad is great topped with grilled chicken, steak, a couple fried eggs, or simply served as a side. Our team member, Jimmy, crafted this recipe up and shared it with the other team members who fell in love with it just as quickly.
Mediterranean Poached Haddock
This recipe for Mediterranean Poached Haddock is our team member, Nancy's, favorite way to use
SKORDO Mediterranean Fish Seasoning. This dish makes a quick weeknight meal or the perfect dish to serve at your next dinner gathering! Fun tip: add fresh scallop chunks or another shellfish to transform the meal.
French Tarragon Chicken Salad
This recipe for Tarragon Cranberry Chicken Salad uses our French Tarragon Herb Blend, a combination of French herbs and spices, that perfectly season this classic. The sweetness of the dried cranberries perfectly compliment and amplify the subtle sweetness the tarragon brings to the blend. The mustard seeds add just the right bite to balance all flavors!
Bonus! This dish can also easily be made vegetarian/vegan friendly by swapping out chickpeas for chicken and vegan mayo for regular.
Hibiscus Ginger Agua Fresca
Our team member Em put together this beautiful, herbal hibiscus tea blend, perfect served cold for summer! They used all SKORDO ingredients and were able to stick true to original hibiscus tea recipes. Enjoy making this tea in your own home or find it on the menu (by the same name) at The Ugly Duckling in Portland, ME, all summer long!
Central Provisions Ras el Hanout Cauliflower
As part of our collaborative collection with Central Provisions, this dish uses Ras el Hanout, a blend that includes all of the best spices the restaurant can source, including local rose hips and dried anise hyssop flowers. Impress yourself and others with this restaurant favorite!
Central Provisions Baja Fish Sandwich
As part of our collaborative collection with Central Provisions, this recipe uses the Baja Spice Blend to bring spice, smokey, and herbaceous flavors to the summer classic that is the fish sandwich!
Central Provisions Vadouvan Rice Pilaf
As part of our collaborative collection with Central Provisions, this recipe uses the Vadouvan Spice Blend, a French curry which combines the sweetness of caramelized onions, garlic and Demerara sugar with spice forward notes of a madras curry, to elevate your next rice pilaf.
Central Provisions French Fry Spice Potato Chips
As part of our collaborative collection with Central Provisions, this recipe uses CP French Fry Spice, Korean in origin and combines spicy, sweet and umami flavors that make it perfect for this play on a classic snack!