Older Recipes

Habana Blend

Cubano Pork Tenderloin

Ingredients: 1 lb pork tenderloin · 1½ tsp Habana Blend · 2 tbsp orange juice · 1 tsp lime juice · 2 garlic cloves, minced · 1 tbsp olive oil · 1 tsp honey (optional) · Salt and pepper to taste

Instructions: In a bowl, combine orange juice, lime juice, garlic, and honey. Add pork and marinate at least 30 minutes (or up to 2 hours) in the fridge. Remove pork and pat dry with paper towels. Rub 1½ tsp Habana Blend evenly over the surface, along with salt and pepper. Heat oil in an ovenproof skillet over medium-high heat. Sear pork 2–3 minutes per side until browned. Pour any leftover marinade into the skillet and roast at 400°F for 15–20 minutes, until pork reaches 145°F internally. Rest 5 minutes before slicing.

Serves 2–4.

Citrus Habana Chicken Skillet with Bell Peppers

Ingredients: 1 lb boneless chicken thighs · 1½ tsp Habana Blend · 1 tbsp olive oil · 1 tsp lime juice · 1 cup sliced bell peppers · 2 cloves garlic, minced · Salt and pepper to taste

Instructions: Heat oil in a skillet over medium heat. Season chicken with Habana Blend, salt, and pepper. Cook 6–8 minutes per side, checking that the internal temperature reaches 165°F. Remove chicken and sauté garlic and peppers 2–3 minutes until slightly softened. Return chicken, drizzle lime juice, stir to coat, and serve.

Serves 2–4.

Habana Pork Sandwich

Ingredients: 1 lb thinly sliced pork shoulder · 1½ tsp Habana Blend · 1 tbsp olive oil · 1 small onion, sliced · 4 sandwich rolls · 1 tbsp mustard (optional) · Salt and pepper to taste

Instructions: Heat oil in skillet over medium heat. Cook onion 5–6 minutes until soft and caramelized. Season pork with Habana Blend, salt, and pepper; cook 6–8 minutes, stirring occasionally, until fully cooked (pork should reach 145°F internally). Assemble sandwiches with pork and onions, add mustard if desired.

Serves 2–4.

Mojo Blend

Mojo Citrus Shrimp

Ingredients: 1 lb shrimp, peeled and deveined · 1 tsp Mojo Blend · 1 tbsp olive oil · 1 tsp lime juice · 2 cloves garlic, minced · 1 tbsp butter · Salt and pepper to taste

Instructions: Optional: toss shrimp with Mojo Blend and lime juice for 10–15 minutes before cooking to enhance flavor. Heat oil in skillet over medium-high heat. Cook shrimp 2–3 minutes per side until opaque. Add garlic and butter for the final minute. Drizzle lime juice and serve.

Serves 2–4.

Mojo Chicken Tacos

Ingredients: 1 lb chicken breast, diced · 1 tsp Mojo Blend · 1 tbsp olive oil · 1 small onion, diced · 1 cup bell peppers, diced · 4 small tortillas · Salt and pepper to taste

Instructions: Heat oil in skillet over medium heat. Cook onion 2–3 minutes until soft, add bell peppers and chicken. Season with Mojo Blend, salt, and pepper; cook 6–8 minutes until no longer pink. Fill tortillas with chicken mixture.

Serves 2–4.

Mojo Rice & Beans

Ingredients: 2 cups cooked white rice · 1 cup canned black beans, drained · 1 tsp Mojo Blend · 1 tbsp olive oil · 1 small onion, diced · 1 clove garlic, minced · 1/2 cup low-sodium chicken or vegetable broth · Salt and pepper to taste

Instructions: Heat oil in skillet over medium heat. Sauté onion and garlic 2–3 minutes. Add beans and broth, simmer 5–7 minutes until slightly reduced and flavors meld. Stir in rice and Mojo Blend, season with salt and pepper, and cook 2–3 minutes until heated through.

Serves 2–4.

Picadillo Blend

Picadillo-Inspired Beef Skillet

Ingredients: 1 lb ground beef · 1 tsp Picadillo Blend · 1 tbsp olive oil · 1 small onion, diced · 1 cup diced bell pepper · 1 medium tomato, diced · 2 cups cooked white rice · Salt and pepper to taste

Instructions: Heat oil in skillet over medium-high heat. Sauté onion 2–3 minutes, add bell pepper 2 minutes, then add beef. Cook 6–8 minutes until browned. Stir in tomato and Picadillo Blend, cook 1–2 minutes. Serve over cooked rice.

Serves 2–4.

Tropical Stuffed Peppers

Ingredients: 2 large bell peppers, halved and seeded · 1/2 lb ground beef · 1 tsp Picadillo Blend · 1/2 cup cooked rice · 1 small onion, diced · 1/4 cup shredded cheddar or Monterey Jack cheese (optional) · 1 tbsp olive oil · Salt and pepper to taste

Instructions: Preheat oven to 375°F. Heat oil in skillet, sauté onion 2–3 minutes. Add beef and cook 5–6 minutes until browned. Stir in rice, Picadillo Blend, salt, and pepper. Stuff peppers with mixture, sprinkle cheese on top (optional), cover with foil, bake 20 minutes until peppers are tender and cheese melts.

Serves 2–4.

Caribbean-Seasoned Pan Fish

Ingredients: 1 lb white fish fillets (tilapia, cod) · 1 tsp Picadillo Blend · 1 tbsp olive oil · 1 clove garlic, minced · 1 tsp lime juice · Salt and pepper to taste

Instructions: Optional: marinate fish in 1 tsp Picadillo Blend, lime juice, and a pinch of salt for 10–15 minutes before cooking. Heat oil in skillet over medium-high heat. Cook fish 3–4 minutes per side until flaky. Add garlic during the last minute of cooking, drizzle lime juice before serving.

Serves 2–4.

France (December 2025)

Chipotle Herbes de Provence

Smoky French Veggie Sheet-Pan Chicken

Ingredients: 1 lb chicken thighs, cut into chunks · 2 zucchinis, sliced · 1 red onion, sliced · 2 tbsp olive oil · 1 tsp Chipotle Herbes de Provence (optional: increase to 1½–2 tsp) · Salt and pepper to taste

Instructions: Preheat oven to 425°F. Toss chicken, zucchini, and onion with olive oil, Chipotle Herbes de Provence, salt, and pepper. Spread on a sheet pan and roast 20–25 minutes, stirring once, until chicken is cooked through (165°F) and vegetables are tender.

Serves 3–4.

Smoked Herby Creamy Tomato Pasta

Ingredients: 8 oz short pasta · 1 cup crushed tomatoes · 1/2 cup heavy cream · 2 tbsp butter · 1 tsp Chipotle Herbes de Provence (optional: increase to 1½–2 tsp) · Salt and pepper to taste

Instructions: Cook pasta. Heat butter over medium, add tomatoes, cream, and Chipotle Herbes de Provence; simmer 3–4 minutes. Stir in cooked pasta, season, and simmer 1 minute to coat.

Serves 2–3.

Herby French Omelette

Ingredients: 6 eggs · 1 tbsp butter · 2 tbsp chopped parsley (optional) · 1 tsp Chipotle Herbes de Provence (optional: increase to 1½–2 tsp) · Salt and pepper to taste

Instructions: Whisk eggs with Chipotle Herbes de Provence, salt, and pepper. Melt butter over medium heat. Add eggs and cook, stirring gently, until soft curds form. Fold and top with parsley.

Serves 2.

Dijon et Romarin

Dijon Rosemary Porkchops

Ingredients: 2 pork chops · 1 tbsp olive oil · 1 tbsp butter · 1/4 cup chicken broth · 1 tsp Dijon et Romarin (optional: increase to 1½–2 tsp) · Salt and pepper to taste

Instructions: Heat oil over medium-high. Season chops with salt, pepper, and Dijon et Romarin, then sear 3–4 minutes per side until cooked through (145°F). Remove chops. Add butter and broth, stir in another pinch of Dijon et Romarin, simmer 2 minutes, and spoon over chops.

Serves 2.

Dijon Roasted Carrots

Ingredients: 1 lb carrots, sliced · 1 tbsp olive oil · 1 tbsp melted butter · 1 tsp Dijon et Romarin (optional: increase to 1½–2 tsp) · Salt and pepper to taste

Instructions: Preheat oven to 400°F. Toss carrots with oil, butter, and Dijon et Romarin. Roast 20–25 minutes until tender.

Serves 3–4.

French Style Chicken Skillet

Ingredients: 1 lb chicken breast, cut into strips · 2 tbsp olive oil · 1/4 cup chicken broth · 1/4 cup sour cream · 1 tsp Dijon et Romarin (optional: increase to 1½–2 tsp) · Salt and pepper to taste

Instructions: Heat oil over medium-high. Add chicken, season with Dijon et Romarin, and cook 5–6 minutes until browned and cooked through (165°F). Reduce heat. Add broth, sour cream, and another pinch of Dijon et Romarin; simmer 2 minutes.

Serves 2–3.

Poulet Roti

Classic French Roasted Chicken Bites

Ingredients: 1 lb chicken breast, cubed · 2 tbsp olive oil · 1 tsp Poulet Roti (optional: increase to 1½–2 tsp) · Salt and pepper to taste

Instructions: Preheat oven to 425°F. Toss chicken with oil, Poulet Roti, salt, and pepper. Roast 15–18 minutes, stirring once, until cooked through (165°F).

Serves 2–3.

Japan (November 2025)

Teppanyaki Blend

Teppanyaki Chicken & Rice Bowl

Ingredients: 1 lb chicken breast · 2 cups cooked white rice · 1 bell pepper, sliced · 1 tbsp soy sauce · 1 tsp Teppanyaki Blend · 1 tbsp olive oil · 1 tsp rice vinegar (optional)

Instructions: Heat oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes, stirring occasionally, until browned and cooked through. Add bell pepper, Teppanyaki Blend, and soy sauce; cook 2–3 more minutes until peppers soften slightly. Stir in rice and rice vinegar, toss well, and cook 1 minute to heat through.

Teppanyaki Shrimp Noodles

Ingredients: ½ lb shrimp, peeled & deveined · 6 oz noodles · 1 cup broccoli florets · 1 tsp Teppanyaki Blend · 1 tbsp sesame oil · 1 tsp soy sauce · ½ tsp honey

Instructions: Cook noodles according to package directions; drain. Heat sesame oil in a skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side, until pink. Add broccoli and stir-fry 2 minutes. Stir in Teppanyaki Blend, soy sauce, and honey. Toss noodles in and cook 1 more minute until coated and heated through.

Teppanyaki Veggie Fried Rice

Ingredients: 2 cups cooked rice · 2 eggs, beaten · 1 cup frozen mixed vegetables · 1 tsp Teppanyaki Blend · 1 tbsp sesame oil · 1 tbsp soy sauce · Salt to taste

Instructions: Heat sesame oil in a large pan over medium-high heat. Add eggs and scramble until just set; push to one side. Add vegetables and cook 3–4 minutes until warm. Stir in Teppanyaki Blend and soy sauce, then add rice. Cook 3–4 minutes more, stirring constantly, until rice is hot and evenly coated.

Spicy Shichimi

Shrimp Shichimi Rice Bowl

Ingredients: ½ lb shrimp · 2 cups cooked rice · 1 tsp Spicy Shichimi · 1 tbsp sesame oil · 1 tbsp soy sauce · ½ tsp honey · Green onions or sesame seeds for garnish

Instructions: Heat sesame oil in a skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side, until pink and opaque. Stir in Shichimi, soy sauce, and honey; cook 30 seconds more to glaze. Toss with rice and top with green onions or sesame seeds.

Shichimi Style Chicken Wings

Ingredients: 1 lb chicken wings · 1 tsp Spicy Shichimi · 1 tbsp olive oil · 1 tsp soy sauce · ½ tsp honey · Salt to taste

Instructions: Preheat oven to 425°F (220°C). Pat wings dry with paper towels. Toss with olive oil, Shichimi, soy sauce, honey, and salt until evenly coated. Arrange on a baking sheet and bake 30–35 minutes, flipping halfway, until crispy and golden.

Shichimi Roasted Sweet Potatoes

Ingredients: 2 medium sweet potatoes, cubed · 1 tsp Spicy Shichimi · 1 tbsp olive oil · ½ tsp maple syrup or honey · Salt to taste

Instructions: Preheat oven to 425°F (220°C). Toss sweet potatoes with oil, Shichimi, maple syrup, and salt until coated. Spread on a baking sheet and roast 25–30 minutes, flipping once, until tender and caramelized at the edges.

Umami Blend

Umami Mushroom Chicken Skillet

Ingredients: 1 lb chicken thighs or breasts · 1 cup mushrooms, sliced · 1 small onion, thinly sliced · 1 tsp Umami Blend · 1 tbsp olive oil · 1 tbsp soy sauce · Salt & pepper

Instructions: Heat oil in a skillet over medium-high heat. Season chicken lightly with salt and pepper, then sear 5–6 minutes per side until golden and cooked through. Remove from pan. Add onion, mushrooms, and Umami Blend to the same skillet; cook 4–5 minutes until tender. Stir in soy sauce, return chicken to pan, and toss to coat.

Umami Beef & Rice Bowl

Ingredients: ½ lb ground beef · 2 cups cooked rice · 1 tsp Umami Blend · 1 tbsp soy sauce · 1 tsp sesame oil · ½ tsp sugar or honey · Green onions for garnish

Instructions: Heat a skillet over medium-high heat. Add ground beef and cook 5–6 minutes, breaking it apart until browned. Drain excess fat. Stir in Umami Blend, soy sauce, sesame oil, and sugar; cook 1–2 minutes more. Add rice and stir until evenly coated. Serve topped with sliced green onions.

Umami Soy-Glazed Burgers

Ingredients: ½ lb ground beef · 1 tsp Umami Blend · 1 tsp soy sauce · ½ tsp sesame oil · 1 tsp olive oil (for cooking) · 2 burger buns · Optional toppings: lettuce, tomato, mayo, or a drizzle of soy sauce

Instructions: Mix ground beef with Umami Blend, soy sauce, and sesame oil until just combined; form into two patties. Heat olive oil in a skillet over medium-high heat. Cook patties 3–4 minutes per side, until browned and cooked through. Serve on buns with your favorite toppings.

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.