Soba Noodle Salad with Ume Shiso Furikake

Soba Noodle Salad with Ume Shiso Furikake

by Erica Perez

This soba noodle salad recipe is one of those simple weeknight dishes that can be made with whatever veggies strike your fancy -- or can be found in your fridge. 

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Mushroom Potato Tacos with Hot and Smoky Adobo

Mushroom Potato Tacos with Hot and Smoky Adobo

by Erica Perez

Mushrooms make a delicious filling for plant-based Mexican food, from tacos to quesadillas or enchiladas. In Mexico, you'll find mushrooms tucked into smoky, spicy mole sauces, piled on top of tiny corn tortillas for a quick roadside snack or layered onto a torta for a sandwich.

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Spring Pea and Ricotta Bruschetta with Fines Herbes

Spring Pea and Ricotta Bruschetta with Fines Herbes

by Christina Cordova

Traditionally comprised of parsley, chives, tarragon, and chervil, Fines Herbes (pronounced feen airb) is the blend your spring produce has been waiting for.

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Broiled Halibut with Chermoula

Broiled Halibut with Chermoula

by Erica Perez

If you haven't already, you'll want to add chermoula to your condiment repertoire. This bright green Moroccan herb sauce is so simple to prepare: just toss cilantro, parsley, lemon juice, garlic, olive oil, salt and our Harissa Powder in the blender or food processor. The result is herbaceous, garlicky and a little spicy.

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Montreal Hanger Steak with Herb Butter

Montreal Hanger Steak with Herb Butter

by Erica Perez

We devised our Montreal Steak and Chop blend based on the classic "Montreal" style, including salt, pepper, onion, garlic, coriander, caraway, dill seed and herbs. 

This savory blend is perfect as a simple rub for meat, whether it's a steak, pork chop or burger. 

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Homemade Tonic Water

Homemade Tonic Water

by Erica Perez

You can create delicious and natural tonic water with at home with our Homemade Tonic Water Kit, which has all the spices and botanicals you need, plus a recipe for making a syrup that you can simply add to soda water and your liquor of choice. It's easy to make and better-tasting than any bottled tonic water. 

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Roasted Root Vegetable Salad with Erbe Italiane Dressing

Roasted Root Vegetable Salad with Erbe Italiane Dressing

by Erica Perez

Our Erbe Italiane blend is great for making quick salad dressings or dips at home. The blend of basil, mediterranean oregano, garlic, rosemary, marjoram, parsley, green onion, thyme, sage, lemon zest and white pepper adds savory complexity, especially to vinaigrettes.

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Cherry Tomato Flatbread Pizza with Zahtar

Cherry Tomato Flatbread Pizza with Zahtar

by Erica Perez

It’s a snap to make quick homemade thin crust “pizza” using lavash or flatbread. This version uses our Zahtar blend, a tangy and herbaceous blend mixed from toasted sesame seeds, thyme, sea salt, oregano, savory, marjoram, ajwain seed and sumac - a tart dried berry that lends this seasoning its delightful sour punch.

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Chicken Adobo Tostadas with Citrus-Cabbage Slaw

Chicken Adobo Tostadas with Citrus-Cabbage Slaw

by Erica Perez

Tostadas add a little variety to the taco night routine at our house, and they allow me to slather a layer of beans on them, which is a definite plus!

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Mexican Chicken Adobo

Mexican Chicken Adobo

by Erica Perez

The word Adobo comes from the Spanish adobar, to marinate. Our Mexican-Style Adobo and Hot and Smoky Adobo blends are inspired by this tradition, and they contain some of the basic elements of the Mexican adobo sauce used to marinate meat or chicken.

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Pasta with Pan-Roasted Cauliflower and Italian Herbs

Pasta with Pan-Roasted Cauliflower and Italian Herbs

by Erica Perez

Our Italian Herbs blend is a classic medley of oregano, basil, marjoram, rosemary, thyme and sage that complements pasta, breadcrumbs, dressings and tomato-based sauces. I reach for Italian Herbs when I’m making a pasta sauce, breading a cutlet or making a crusty loaf of garlic bread.

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Instant Pot Pinto Beans with Mexican-Style Adobo

Instant Pot Pinto Beans with Mexican-Style Adobo

by Erica Perez

Customers often ask our recommendations on spices to add to beans. My mom, for her part, strictly uses fresh garlic, water and salt. But I often suggest Mexican-Style Adobo because it has the basic inclusions in the classic pot of Mexican beans (onion, garlic, cumin, Mexican oregano and salt) plus a few nice extras (lemon and orange zests and black pepper). Continue Reading