This main dish garden salad is as delicious as it is lovely. And healthy, to boot! The dressing uses our Green Apple Balsamic for an interesting twist to a creamy dressing. The customizable possibilities for the crowd pleasing salad are endless!
We love Balinese Long Pepper for its unique peppery flavor with hints of cinnamon, nutmeg and allspice. It's a fun addition to a peppercorn blend, but we love it on its own, too--like this simple appetizer. Balinese Long Pepper and Cyprus Flake Salt work together to add a nice salty crunch and complex peppery finish.
A Fricassee is generally described as a braising method that involves a white sauce. This fricassee of chanterelles makes for a deliciously rich sauce for this simple grilled pork chop. We used Mojave Garlic Pepper on the chop and the rich sauce works well with the spicy flavors in the blend.
Sometimes humble dishes deserve a super star grand finale. And that's exactly what Lori's done here. The modest spud gets a glamour makeover with a dusting of Fennel Pollen just before slicing and serving. The tiny dash of this prized spice adds extraordinary flavor to this dish. Your guests will be talking about this one for a while!
Soprano's Greek Blend is a savory mixture of Mediterranean herbs that's full of flavor. Blended locally in Morganza, Louisiana, this Greek blend is rich with aromatic rosemary, oregano...
When we awarded David Affolter with his gift for becoming our 1000th "like" on Facebook, he gave us a gift in return...this recipe! He uses our Pomegranate Balsamic along with fresh, ripe peaches for an amazing flavor combination. He told us we'd be scraping the bottom of the pan with a spoon. And he was absolutely correct about that! This is ah-mazing!
Grape tomatoes, mini mozzarella balls, fresh basil come together with a drizzle of Arbequina Extra Virgin Olive Oil and 18 Year Aged Balsamic to make this simple combination a real standout. If you can't find the mini mozzarella balls, cubed fresh mozzarella works just as well.
Need dinner in under an hour? Here's your answer. Roasted pork tenderloin is ready in about 45 minutes, and the prep on this dish is 5-10 minutes. This is a great weeknight dinner to serve with a salad or simple side. Serve leftovers on rolls with spicy mustard. That is, if there are leftovers.
This super food has gained in popularity over recent years because of its protein content and--more specifically--because it's a complete protein. This recipe uses the pilaf method to infuse flavor into the quinoa grains before the cooking process begins...
We love Island Coconut Blend for its Thai-inspired sweet, savory, slightly spicy notes. This super simple recipe is a great way to indulge in crispy shrimp without the added fat and calories of deep frying...
This recipe is a great example of the versatility of many of our rubs. Apple Chipotle is excellent on just about any type of meat, and here it gives veggie skewers that same smoky-sweet kick. What a multi-tasker...
These sliders are little burgers that are big on flavor. Grocery stores sell slider buns, but we love serving these on sweet Hawaiian dinner rolls. Rather than brushing the BBQ sauce on the sliders, we serve it combined with melted butter as a dipping sauce.
We love Coffee BBQ Rub for beef--especially big, flavorful cuts like flank, hanging tenderloin and ribeyes. If you're lucky enough to find bone-in Cowboy Ribeyes, grab them--you won't be sorry. Locally, we buy this cut from Tramonte's Meat and Seafood Market. You'll need to order, but it's worth the wait....
