Recipes
Pork slow-cooked six to eight hours in Havana Sofrito Spice with tamarind concentrate, then pulled. Eight to ten servings, no watching required.
A no-cook cucumber salsa with coconut, lime and Crushed Aleppo Chiles, chilled an hour. Three servings, bright against anything grilled.
One tray of broiled jalapeños, three salsas: Aji Chili Lime Blend, Spanish Sazón Seasoning and dehydrated Minced Garlic. About 3¾ cups.
Pan-fried quinoa bites seasoned with Frying Pan Pork Sausage Spice and Italian Garden Herb Blend, then glazed. Makes 64.
Carrots simmered soft, then blended smooth with Harissa Spice Mix into a warm-spiced dip. Fifteen to twenty minutes on the stove, makes three cups.
Chickpeas and coconut milk blended about a minute with salt-free Medium Yellow Curry Powder and Minced Garlic. Makes three cups for a crowd.
Dates stuffed with Manchego and a Marcona almond, bacon-wrapped and baked ten to fifteen minutes with European Herb & Garlic Blend. Makes thirty-two.
Ripe avocados mashed with Aspen All-Purpose Seasoning and no cooking at all, ready in ten minutes. Makes about two and a quarter cups.
Thick potato wedges roasted at 425 for forty to forty-five minutes with Parisian Tarragon Blend and Sel Marin de Guerande Grey Sea Salt. Twelve servings.
Sweet potatoes cut into wedges, tossed with coconut oil and Parisian Tarragon Blend, roasted twenty minutes at 400. Serves three.
Pear and pineapple broiled until caramelized, then chilled an hour with Smoky Adobo Blend and Cubed Crystallized Ginger. Makes about three cups.
Diced mango tossed with Crushed Urfa Chiles and Maldon Sea Salt, no cooking, chilled one to twelve hours. Makes about a quart and a quarter.