Recipes

A quick-cook method for chicken-under-a-brick for exceptionally crispy skin! Use any number of our spice blends to make this chicken suit whatever meal you're making.

The key is in the method: adding berries after you've poured the batter in the pan makes for denser blueberry flavor and more, better spaced berries :)

This cool, spicy, fresh and creamy dip is the perfect summer fare. No cooking needed, just a food processor!

Summery, fresh, and quick to prepare with minimal cooking - serve this as a summery side dish or eat it for lunch topped with sliced avocado.

A bright, earthy and tangy salad that plays up beets' sweet side by complimenting it with the fruity tang of apple cider vinegar. A fresh side to any kind of burger!

Tomato confit uses a slow cooking technique to turn even ho-hum tomatoes into wow-wow tomatoes. It's a fabulous way to utilize average/out of season tomatoes, or to use up a bumper crop of cherry tomatoes at the end of summer. Makes a delicious appetizer or side.

Spice up your pizza game. This combo is spicy, creamy, fresh and totally delicious. If you don't like cilantro, you can make this with basil pesto instead! It's another great way to use our Zhug pesto too!

Cauliflower is loaded with macro and micro nutrients, easy to prepare, inexpensive, and its natural pectin make the soup lusciously creamy without dairy, so it’s effortlessly vegan! Plus it doesn't even need stock!

Tangy, sweet and salty, these caramelized and soft little brassicas are delectable! A great seasonal staple recipe, serve this up as a side around the holidays and all winter long. Try our "Salt-n-Vinegar" Brussels version as well...

Make this with fresh or canned tomatoes depending on the season! Quality ingredients are the key to this simple, satisfying dish, and a good dose of vitamins K and C keeps you healthy!

The genius of the recipe is 3-fold: soaking the radicchio in cold water pulls out some of the bitterness, pairing it with balsamic vinegar balances the rest, and the microplaned Manchego cheese adheres the vinaigrette to the leaves. Gorgeous, easy, delicious!

An adaptable, whatever's-in-your-pantry recipe! You can use quinoa or any other grain here - brown rice, millet, and/or amaranth would all be delish. If you don't have kale, try spinach, broccoli, shiitake mushrooms - whatever you have on hand, or grow in your own backyard. Avocado, salsa verde, lemon, salt, cilantro, Lisbon Lemon Oil and Garlic Oil are all tasty toppings for the patties. Experiment!