The Recipe Box
Savory Maple Granola
Created as part of our Edible Gift Guide- this granola is a fun way to challenge the suggestions on the jars, and enjoy your favorite blends any time of day. I've said it 600 times + I'll continue to find joy in saying it--there is NO salmon in the SKORDO Maple Salmon Rub.
Black Truffle Mac + Cheese
SKORDO Black Truffle Sea Salt is a perfect addition to any dish you want to elevate or make feel indulgent. It provides that umami flavor, where you aren't exactly sure what you're tasting but you're into it. This mac + cheese is the perfect intro to playing with truffle salt, it takes an already beloved dish and pushes it one step 'fungi-er' (funkier).
Spicy Maple + Curried Squash Risotto
This recipe is adapted from top chef Sara Bradley, who developed it to share with the Taste Buds of Kalamata's Kitchen. Inspired by Kalamatas "Humpty Dumpty Had a Great Fall Squash Risotto" tshirt (that I am obsessed with!) this risotto hits the spot this time of year. It was such a joy to incorporate SKORDO flavors in an already incredible dish.
Tamarind-Maple-Glazed Acorn Squash with Chile Yogurt
"Fruity, tangy tamarind joins forces with maple syrup to heighten the earthy sweetness of roasted squash. Cool yogurt spiked with smoky chiles adds more layers of flavor and texture" With some adaptations to utilize SKORDO ingredients, this recipe from Everyone's Table by Gregory Gourdet was a delightful way to dive into the fall season.
Orzo Salad with Grilled Vegetables + Greek Seasoning
Our Greek Seasoning is the perfect compliment to your favorite veggies from the garden. This salad has become our go-to for a simple and delicious side for a group as it works well with veggies that are grilled or roasted and can be served warm or room temperature. Make the components ahead of time and toss together prior to serving. Serves 10 and leftovers keep well in the fridge.
(The Best) Lemon + Oregano Greek Potatoes
These will be the best Greek potatoes you've ever tasted...crispy on the outside and fluffy on the inside. All with a wonderful lemon, garlic, and oregano flavor. They go well with any Greek dish, but especially roast lamb or lamb chops. But of course they're still also wonderful cold, for breakfast, right out of the fridge!
Spicy Sautéed Shiitakes
This recipe from Vegetable Simple by Eric Ripert is a great staple to have on hand for snacks or sides. From start to finish it truly only takes 5 minutes! I used dried mushrooms, and finished with SKORDO Sriracha Sea Salt + SKORDO Herbes de Provence, these are all pantry staples for me so this was perfect.
Room Temperature Hericots Verts with Black Truffle + Sesame
Who knew Aleppo Chile Flakes and Black Truffle Salt went together so well? Vanessa Seder did. This recipe from Vanessa's cookbook 'Eat Cool: Good Food for Hot Days' had us convinced it was the best version of haricot verts we've ever had. Haricot verts are the more refined version of green beans; they are thinner, longer and straighter and more refined in taste. This dish is great for summer or fall parties because it can be served room temperature or even cold, and the beans stay firm throughout the party. Enjoy!
Carrots Roasted with Maple Salmon Rub (Vegan)
Another delicious way to use our most popular spice blend, Maple Salmon Rub, is on roasted root vegetables. These are the most delicious carrots ever! Keep an eye on them, the granulated maple can darken quickly at the end of cooking time.
Smashed Cucumber with Tahini and Everything Chile Oil
"A surprising juxtaposition of texture and flavor -- fresh, palate-cleansing cucumbers paired with an earthy sesame dressing, enlivened by a daring spicy oil." - Hetty McKinnon, To Asia, With Love
This simple salad is great to serve as a snack or as a side to a bowl of noodles. Smashing the cucumbers tenderizes them, while a sprinkling of salt delivers a lovely pickle-like quality. It was delicious!
Broiled Greek Tomatoes
Talk about simple... Broiled tomatoes are a classic side dish in Greece (and much of Europe for that matter). This recipe is great for any time of the year. We topped our tomatoes with SKORDO Greek Seasoning, a natural pairing. Use it as a base recipe with your favorite seasoning, see variation ideas in note below.
Grilled Mexican Street Corn (Elote) with Adobo Seasoning
Elotes are the best way to eat corn. Big statement, but I stand by it. The sweet corn topped with aromatic Adobo Spice Blend (Mexican oregano, freshly ground cumin, and more), mayonnaise, lime juice, and cotija cheese is a combination we can't get enough of. We make this close to once a week in the summer - it's so easy!