Recipes

Montreal Steak and Chop

Cheddar Biscuits with Montreal Steak & Chop Seasoning

by Erica Perez

There’s nothing more comforting than a soft and buttery biscuit; but these aren’t your typical biscuit! Loaded with cheese, and peppery Montreal Steak & Chop Seasoning, these biscuits pair perfectly with anything from fried chicken to poached eggs.

Vanilla Sugar Yuzu Zest

Yuzu Basque Cheesecake with Vanilla Sugar

by Erica Perez

While there are few greater joys than a classic cheesecake, this updated version features fragrant yuzu zest, and a sprinkling of vanilla sugar, for a springtime twist.

Bombay Orange

Bombay Orange Celery and Asparagus Salad

by Erica Perez

This salad uses two unexpected vegetables: celery and raw asparagus. It's loaded with fresh herbs, sharp sheep’s cheese, and Oaktown's flavorful Bombay Orange blend, packed with orange zest, Aleppo chile, green onion, coriander and fennel.

Wildflower Dream Tea

Almond Wildflower Dream Tea Cake

by Erica Perez

Flavored with Oaktown's Wildflower Dream Tea, this cake has notes of floral chamomile and herbal lemon verbena. It’s the perfect end to your springtime meal, or an accompaniment for a festive tea party!

Harissa

Harissa Roasted Tomato Soup

by Erica Perez

We love using Harissa with tomatoes, bringing out the natural sweetness and umami flavor. This soup also uses carrots and date syrup for natural sweetness.

Sesame Miso Shake

Cheesy Corn Dip

by Glenny Schmidt

This creamy, cheesy corn dip is sure to be a crowd pleaser at your next event. Inspired by East Asian flavors, the Sesame Miso Shake is laced with umami and adds slight heat to the dish. Serve with chips or bread for the perfect appetizer.

Grand Lake Shake

Springtime Asparagus Salad with Grand Lake Shake

by Erica Perez

We love highlighting fresh and vibrant produce in time for spring holidays like Easter and Passover, made even tastier with Grand Lake Shake, a delicious blend of onion, mustard, white pepper, celery seed, dill, and more.

Mexican-Style Adobo

Chicken Tinga

by Erica Perez

Chicken tinga is a simple Mexican dish consisting of braised, shredded chicken in a chipotle, tomato, and onion sauce. The addition of orange juice and our Mexican-style Adobo blend lends sweetness and tang that helps balance the smoky heat of the chipotle.

Sesame Miso Shake Toasted Sesame Seeds

Baked Sushi Cups

by Glenny Schmidt

These fun-sized baked sushi cups are perfect as a light bite or snack. Each cup is filled with tender salmon, sushi rice, and roasted seaweed. What makes the salmon extra special is the addition of Sesame Miso Shake, which provides extra umami and color.

Za'atar

White Bean & Garlic Confit with Za'atar

by Erica Perez

Za’atar is one of our most-used spice blends. We love sprinkling it onto eggs, salads, avocado toast, or hummus, but our new favorite way is adding it to garlic confit for a zesty, rich dish that is anything but ordinary.

Bird's Eye Chiles Smoked Spanish Paprika

Pili Pili Oil

by Erica Perez

Pili Pili (or Piri Piri) is the Swahili name for chiles. In many places throughout sub-Saharan Africa, bird's eye chiles are either blended with salt, fat, acid and herbs, or oil is infused with bird's eye chiles and herbs and used for drizzling over vegetables, grains, and any other food to add some kick.

Beet Powder Vietnamese Cinnamon

Valentine's Day Beet Cinnamon Rolls

by Erica Perez

With a little bit of sugar and spice, cinnamon buns are our favorite way to treat ourselves in the morning. We’re making them extra special for our sweethearts, with Oaktown Spice Shop Beet Powder Continue Reading