Recipes
Beets and onion roasted fifty minutes, then jarred in hot brine with Toasted Onion Meat & Veg Rub and Mayan Sea Salt. Rests a day.
A no-bake cereal and chocolate snack mix tossed with Midnight Mocha Spice and Peppermint Vanilla Bean Sugar. Chills about an hour, makes twelve cups.
A silky pureed sweet potato soup leaning on Poultry Seasoning and Fine White Sarawak Pepper. Simmers twenty to twenty-five minutes, makes six to seven cups.
A smaller pot of beer-simmered chili built on Mild Chili Powder, California Paprika, and Mexican Oregano. Simmers thirty to forty minutes, serves four to five.
Ripe tomatoes cooked down with Vanilla Bean Sugar and Mulling Spices into a sweet-savory preserve. Simmers forty-five to sixty minutes, fills six half-pint jars.
Mixed nuts glazed with honey and tossed in Roast Turkey Rub and Vanilla Bean Sugar. Oven-roasted in two stages, about eighteen minutes, makes three cups.
Roasted red onions and apples simmered into a savory preserve with toasted Fenugreek Seeds, Yellow Mustard Seeds, and Charnushka Seeds. About two hours, eight jars.
Carrot spears in a hot cider brine with Pickling Spice and Dehydrated Minced Garlic. Brine simmers three minutes, ready after a day, makes six pints.
A family-sized turkey chili with beans and corn, seasoned with Old Market All-Purpose Seasoning and Mild Chili Powder. Simmers twenty minutes, serves six to nine.
Ground turkey patties mixed with a tangy sauce and Aji Chili Lime Blend, then grilled about eight minutes a side. Makes eight burgers.
Grilled chicken skewers marinated in Casablanca Moroccan Blend and Ground Cumin Seeds, served alongside a bright herb sauce. Ten to twelve minutes on the grill.
Three pounds of chicken wings marinated in Dehydrated Minced Lime Peel, Mole Verde, and Honey Powder, then grilled twenty to twenty-five minutes.