Older Recipes
Lebanon (October 2025)
Lebanese Za'atar
Za'atar Lemon Chicken
Ingredients: 2 chicken breasts · 1 tsp Lebanese Za’atar · Juice of ½ lemon · 1 tsp olive oil · Salt & pepper
Instructions: Rub chicken with olive oil, Za’atar, lemon juice, and seasonings. Bake at 375°F (190°C) for 25–30 minutes.
Lebanese Style Roasted Veggies
Ingredients: 2 cups chopped zucchini and bell peppers · 2 tsp olive oil · 1 tsp Lebanese Za’atar · Pinch of salt · Juice of ½ lemon
Instructions: Toss vegetables with olive oil, Za’atar, salt, and lemon juice. Roast at 400°F (200°C) for 20 minutes. Serve warm.
Lebanese Za'atar Rice
Ingredients: 1 cup cooked rice · 1 tsp Lebanese Za’atar · 1 tsp butter · ¼ small onion, finely chopped · Pinch of salt
Instructions: Sauté onion in butter 2–3 minutes, stir in rice and Za’atar. Heat through and serve as a side.
Shawarma Blend
Shawarma Chicken Skillet
Ingredients: 2 chicken breasts · 1 tsp Shawarma Blend · 1 tsp olive oil · ¼ small onion, sliced · Salt
Instructions: Rub chicken with olive oil and Shawarma. Sear in skillet 5–6 minutes per side. Add onion slices during the last 3 minutes of cooking. Serve warm.
Shawarma Ground Beef & Tomato
Ingredients: ½ lb ground beef · 1 tsp Shawarma Blend · ½ tomato, chopped · Pinch of salt
Instructions: Cook beef in skillet over medium heat. Add tomato and Shawarma halfway through cooking. Serve warm with rice or pita.
Lebanese Shawarma Veggies
Ingredients: 2 cups mixed vegetables · 1 tsp Shawarma Blend · 1 tsp oil · ½ clove garlic, minced · Salt & pepper
Instructions: Stir-fry garlic in oil for 30 seconds, add vegetables and cook 5–7 minutes. Sprinkle Shawarma Blend and cook 1 more minute. Serve immediately.
Toum Blend
Mediterranean Garlic-Lemon Fish
Ingredients: 2 fillets of white fish (cod, tilapia, or similar) · 1 tsp Toum Blend · 1 tsp olive oil · Juice of ½ lemon · Salt & pepper
Instructions: Rub fish fillets with olive oil, Toum, lemon juice, and seasonings. Bake at 375°F (190°C) for 12–15 minutes, until cooked through. Serve warm.
Zesty Toum-Style Rice
Ingredients: 1 cup cooked rice · 1 tsp Toum Blend · 1 tsp olive oil · ¼ small onion, chopped · Pinch of salt
Instructions: Sauté onion in olive oil 2–3 minutes, stir in rice and Toum Blend. Heat through and serve as a side.
Lebanese Style Garlic & Herb Salad
Ingredients: 2 cups chopped cucumbers and tomatoes · 1 tsp Toum Blend · 1 tbsp olive oil · Juice of ½ lemon · Pinch of salt
Instructions: Toss vegetables with Toum, olive oil, lemon juice, and salt. Serve immediately as a fresh salad.
Peru (September 2025)
Aji Amarillo
Aji Amarillo Creamy Dip
Ingredients: ⅓ cup sour cream · 1 tsp Aji Amarillo Blend · 1 tsp lime juice · 1 garlic clove, minced · Pinch of salt
Instructions: Mix all ingredients until smooth. Chill briefly before serving as a dip for chips, veggies, or chicken.
Aji Amarillo Roasted Cauliflower
Ingredients: 4 cups cauliflower florets · 1 small onion, sliced · 1 tsp Aji Amarillo Blend · 2 tbsp oil · Salt to taste
Instructions: Preheat oven to 425°F. Toss cauliflower and onion with oil, Aji Amarillo Blend, and salt. Roast 25 minutes until browned.
Want bolder flavor? Use just 3 cups cauliflower.
Spicy Peruvian Rice
Ingredients: 1½ cups cooked rice · 1 cup frozen peas · 1 small carrot, diced · 1 small onion, diced · 1 tsp Aji Amarillo Blend · 1 tbsp oil · Salt to taste
Instructions: Heat oil in a skillet. Add onion and carrot, cook until softened. Stir in peas, rice, and Aji Amarillo Blend. Season with salt.
Criollo Blend
Criollo Garlic Shrimp
Ingredients: ½ lb shrimp, peeled · 2 garlic cloves, minced · Juice of ½ lime · 1 tsp Criollo Blend · 1 tbsp oil · Salt to taste
Instructions: Heat oil in a skillet. Cook garlic and shrimp until pink, 2–3 minutes per side. Toss with Criollo Blend and finish with lime juice.
Peruvian-Style Roased Potatoes
Ingredients: 3 cups diced potatoes · 2 garlic cloves, minced · 1 tsp Criollo Blend · 2 tbsp oil · Salt to taste
Instructions: Preheat oven to 425°F. Toss potatoes with oil, garlic, Criollo Blend, and salt. Roast 25–30 minutes until golden and crisp.
Want bolder flavor? Use just 2 cups potatoes.
Criollo Veggie Stir-Fry
Ingredients:2 cups mixed vegetables (zucchini, bell pepper, broccoli) · 1 small onion, sliced · 1 tsp Criollo Blend · 1 tbsp oil · Salt to taste
Instructions: Heat oil in a skillet. Add onion and veggies, cook until tender-crisp. Sprinkle with Criollo Blend and toss. Adjust salt to taste.
Hierbas Andinas
Peruvian Baked Herb Chicken
Ingredients: 1 lb chicken breasts or thighs · 2 medium potatoes, diced · 1 small onion, sliced · 1 tsp Hierbas Andinas Blend · 2 tbsp oil · Salt & pepper to taste
Instructions: Preheat oven to 400°F. Toss potatoes and onion with 1 tbsp oil, half the salt, and half the Hierbas Andinas Blend. Spread on a baking sheet. Rub chicken with remaining oil, salt, and Hierbas Andinas Blend. Place on top. Bake 25 minutes until chicken is cooked through and potatoes are tender.
Want bolder flavor? Use just 1 potato, or if you have it, add a second teaspoon of Hierbas Andinas blend.
Peruvian Inspired Potato Salad
Ingredients: 3 cups boiled diced potatoes · 1 small red onion, diced · 2 tbsp mayonnaise · 1 tsp Hierbas Andinas Blend · Salt & pepper to taste
Instructions: Mix potatoes, onion, mayonnaise, and Hierbas Andinas Blend. Season with salt and pepper. Chill before serving.
Andean Herb & Garlic Bread
Ingredients: 2 slices bread · 1 tbsp butter or olive oil · 1 garlic clove, minced · 1 tsp Hierbas Andinas Blend · Pinch of salt
Instructions: Mix butter or oil with garlic, Hierbas Andinas Blend, and salt. Spread on bread and toast in oven or skillet until golden.
Want bolder flavor? Use only ½ tbsp butter or oil per slice.
South Korea (August 2025)
Bibimbap Blend
Sesame Veggie Rice
Ingredients:
1½ cups cooked rice · 1 tsp Bibimbap Blend · ½ cup frozen or leftover veggies · 1 tbsp sesame oil · Salt to taste
Instructions:
Heat sesame oil in a skillet. Add rice and veggies. Stir-fry until warm and cooked through. Just before cooking finishes, stir in Bibimbap Blend. Season with salt if needed.
Want bolder flavor? Use just 1 cup rice.
Savory Bibimbap Tofu
Ingredients:
½ block (7 oz) firm tofu, pressed and cubed · 1 tsp Bibimbap Blend · 1 tbsp oil · 1 tsp soy sauce · Salt to taste
Instructions:
Heat oil in a skillet. Cook until golden and crisp on all sides, 6–8 min. Splash in soy sauce and toss with Bibimbap Blend to finish.
Want bolder flavor? Use only ⅓ block tofu.
Bibimbap Fried Egg Toast
Ingredients:
1 egg · 1 tsp Bibimbap Blend · 1 slice toast · Optional: drizzle of soy sauce or sesame oil
Instructions:
Fry egg to desired doneness. Sprinkle Bibimbap Blend on top. Serve on toast with a drizzle of soy sauce or sesame oil.
Want bolder flavor? Sprinkle a bit of the blend on the toast too.
Gochu Blend
Gochujang Beef Bowl
Ingredients:
½ lb ground beef · 1 tsp Gochu Blend · 1 tbsp soy sauce · 1 tsp sugar · Optional: green onion · Salt to taste
Instructions:
Brown beef in a skillet. Add Gochu Blend, soy sauce, and sugar. Cook until liquid reduces and beef is coated. Top with green onion if using. Serve with rice.
Want bolder flavor? Use only ⅓ lb beef.
Spicy Korean Mayo Dip
Ingredients:
⅓ cup mayonnaise · 1 tsp Gochu Blend · 1 tsp lemon juice or rice vinegar
Instructions:
Stir all ingredients together until smooth. Use as a dip, spread, or drizzle.
Want bolder flavor? Use just ¼ cup mayo.
Gochujang Veggie Stir-Fry
Ingredients:
3 cups mixed stir-fry vegetables · 1 tsp Gochu Blend · 1 tbsp soy sauce · 1 tbsp oil
Instructions:
Heat oil in a skillet or wok over medium-high heat. Add veggies and stir-fry 4–5 minutes. Add soy sauce and Gochu Blend, toss, and cook 1 more minute. Salt to taste if needed.
Kimchi Blend
Kimchi Roasted Cauliflower
Ingredients:
4 cups cauliflower florets · 1 tsp Kimchi Blend · 2 tbsp oil · Salt to taste
Instructions:
Preheat oven to 425°F. Toss cauliflower with oil, Kimchi Blend, and a pinch of salt. Spread on a baking sheet and roast 25–30 minutes until browned and tender.
Want bolder flavor? Use just 3 cups cauliflower.
Classic Kimchi Butter Toast
Ingredients:
2 slices bread · 2 tbsp butter · 1 tsp Kimchi Blend
Instructions:
Soften butter and mix with Kimchi Blend. Spread on bread and toast in a skillet or toaster oven until golden and crisp.
Kimchi Ramen Bowl
Ingredients:
1 pack instant ramen · 1 tsp Kimchi Blend · ½ cup sliced mushrooms or greens · Optional: soft-boiled egg · Salt to taste
Instructions:
Cook ramen according to package. In the last minute, add mushrooms and Kimchi Blend. Stir to combine. Top with egg if using.
Italy (July 2025)
Aglio e Vino
Lemon-Garlic Roasted Broccoli
Ingredients: 4 cups broccoli florets · 1 tsp Aglio e Vino Blend · 2 tbsp olive oil · Juice from ½ lemon · Salt to taste
Instructions: Preheat oven to 425°F. Toss broccoli with olive oil and Aglio e Vino. Spread on a baking sheet and roast for 20–25 minutes. Squeeze lemon juice over just before serving.
Sauteed Shrimp & White Beans
Ingredients: ¾ lb peeled shrimp · 1 tsp Aglio e Vino Blend · 1 can white beans (drained) · 1 tbsp olive oil · Optional: chopped parsley or lemon zest · Salt to taste
Instructions: Heat oil in skillet. Add shrimp and Aglio e Vino Blend, cook 1–2 min per side. Add beans and toss to warm through. Top with parsley or zest if desired.
Garlic & Wine Vinaigrette
Ingredients: 3 tbsp olive oil · 1 tbsp red or white wine vinegar · 1 tsp Aglio e Vino Blend · 1 tsp Dijon mustard · Pinch of salt
Instructions: Whisk all ingredients in a bowl or shake in a jar until combined. Use immediately over salads, roasted vegetables, or grain bowls.
Salsiccia Toscana
Farro Bowl
Ingredients: 1 cup cooked farro · 1 tsp Salsiccia Blend · 1 tbsp olive oil · ½ cup cooked chopped kale or spinach · Optional: soft-boiled egg on top · Salt to taste
Instructions: Heat oil in a skillet. Add greens and cooked farro, sprinkle in Salsiccia Blend, and toss to warm through. Top with egg if using.
Tuscan Meat Patties
Ingredients: 1 lb ground pork or beef · 1 tsp Salsiccia Blend · ¼ cup breadcrumbs · 1 egg · 1 tsp red wine vinegar · Salt to taste
Instructions: Mix all ingredients in a bowl until well combined. Form into 4 patties. Cook in a skillet over medium heat, 4–5 minutes per side until browned and cooked through.
Savory Italian-Style Potatoes
Ingredients: 4 cups diced potatoes (about 1-inch pieces) · 1 tsp Salsiccia Blend · 2 tbsp olive oil · Salt to taste · Optional: chopped fresh rosemary or thyme
Instructions: Preheat oven to 425°F. Toss potatoes with olive oil, Salsiccia Blend, and salt. Spread evenly on a baking sheet. Roast 25–30 minutes, turning halfway, until golden and crispy. Sprinkle herbs before serving if using.
Trattoria Blend
Creamy Tomato Pasta
Ingredients: 8 oz pasta · 1 tsp Trattoria Blend · 1 tbsp olive oil · 2 cloves garlic (minced) · 1 ½ cups crushed tomatoes · ¼ cup heavy cream · Salt to taste
Instructions: Cook pasta and set aside. In a skillet, heat olive oil and sauté garlic for 1 minute. Add crushed tomatoes, Trattoria Blend, and a pinch of salt. Simmer 5–7 min. Stir in cream, then toss in pasta and heat through.
Baked Meatballs
Ingredients: 1 lb ground beef or turkey · 1 tsp Trattoria Blend · ½ cup breadcrumbs · ¼ cup grated parmesan · 1 egg · 2 tbsp milk · Salt to taste
Instructions: Preheat oven to 400°F. Mix all ingredients in a bowl. Form into 1-inch balls and place on a parchment-lined baking sheet. Bake for 18–20 minutes until browned and cooked through.
Garlic Bread Croutons
Ingredients: 3 cups cubed bread · 1 tsp Trattoria Blend · 2 tbsp melted butter · 1 tbsp olive oil · Optional: pinch of salt
Instructions: Preheat oven to 375°F. Toss bread with butter, oil, and Trattoria Blend. Spread on a baking sheet and bake for 12–15 minutes, turning once, until golden and crisp.