Recipes
One-pot farro, kale and cannellini soup built on French Fleur de Sel, Turkish Bay Leaves and Crushed Red Pepper Flakes, simmered 20 to 25 minutes.
Creamy milk-based soup whisked from Tomato Powder, seasoned with Italian Herbs (Salt-Free) and Garlic Salt, simmered 10 to 15 minutes, serving four to eight.
Shredded chicken, beans, corn and tomatoes simmered in lager with Taco Seasoning, slow-cooked five hours on low and serving seven to eight.
A one-pot chicken and white bean chili built on Fajita Seasoning and Minced Garlic, brightened with lime, simmered 15 to 20 minutes, serving twelve.
A sweet potato bisque simmered 15 to 20 minutes with Chai Spices (Salt-Free), then puréed silky with cream and Supreme Saigon Cinnamon. Makes three cups.
A blender gazpacho of avocado, cucumber and tomato seasoned with Aji Chili Lime Blend and Smoked Spanish Sweet Paprika, chilled at least two hours.
A crowd-sized stew of shredded chicken, corn and lima beans built on Bear Creek BBQ Seasoning and Smoked Spanish Sweet Paprika, simmered ninety minutes.
A bean-free pork and chorizo chili with Ground Cumin Seeds, Mexican Oregano and optional Tomato Powder, simmered for two to two and a half hours.
A crowd-size beef and bacon chili built on Mexican Mole and Ancho Chile Powder, simmered gently for two to two and a half hours.
Charred jalapeños and broth simmered fifteen minutes with Aji Chili Lime Blend and Havana Sofrito Spice, then finished with chicken, tortilla strips and avocado.
Kentucky stew of smoked meats, potato and lima beans, simmered 45 to 60 minutes with Pikes Peak Butcher's Rub or Black Forest Butcher's Rub.
Turkey chili with three beans and pumpkin, simmered 30 to 40 minutes with Classic Garlic & Onion Blend and Perfect Pair Salt & Pepper.