Our friend Lili is a multi-talented food artisan. Her line of Delightful Palate Vinaigrettes are must-have pantry staples. She's also an excellent cooking instructor. You can find Lili in the store teaching hands-on cooking classes. Her energetic yet easy going style makes for a fun and informative cooking class.
We love it when a super simple recipe is also a looker. A whole head of cauliflower roasts up golden brown and delicious. This sweet vegetable is perfectly complimented by our savory Shallot Oil, Tikka Masala blend and our spicy Hot Curry Salt.
As summer comes to a close, we've turned our attention to fall and one of our favorite things about fall is... you guessed it, soup! This recipe is the perfect mix of summerand fall as it uses summer corn and is light enough to enjoy in the heat, but takes our favorite fall form. This recipe is vegan and gluten free. Enjoy!
We love this salad for so many reasons: it's loaded with flavor and unique texture and it boasts a sunny, bright color. When we tested this recipe in the store, it was alongside our Lemon Garlic Kale Salad. This turned into topping our Curried Chicken Salad sandwiches with Lemon Garlic Kale Salad...something we highly recommend.
When Peru at Indieplate asked if we’d like to work with some locally-ranched goat, we said YES! Beau adapted his Turnip Curry, and it worked perfectly with the goat. It cooks up much like round steak with a meatier, more robust flavor. Give it a try!
We were inspired by our friend, chef and cookbook author Theresa over at Island Vittles. In her post on the crispiest baked wings, she makes use of our Spice de Terre. The great thing about Theresa's recipe is that you can modify the spice blend to suit your taste.
This is a delicious version of curry that can be applied to just about any root vegetable or protein. We love the combo of mustard seeds, cumin and coriander along with the creamy coconut milk. The turmeric brings out the distinct golden brown color of the dish.
While declious, the cream-laden curries and pre-mixed curry powders often found in the United States aren't exactly authentic. But it's also hard to define "authentic" Indian food because cuisine in India is highly regionalized--the cuisine of West Bengal is quite different from that of Punjab. And frankly...