Recipes

Asado Blend

This unique recipe combines the earthy flavors of Argentinian roasted meat with savory American comfort flavors.

Ingredients:

  • 1½ lb sweet potatoes, scrubbed and cut into fries
  • 5 tsp olive oil, divided
  • 1 tbsp Asado Blend
  • 1½ cups low-sodium beef broth or vegetable broth, divided
  • 3 tbsp almond flour or all-purpose flour
  • 1 tbsp cornstarch
  • ¼ cup yellow onion, chopped
  • ½ oz dried porcini mushrooms, rehydrated and chopped
  • 2 tbsp dried chives
  • 1 cup mozzarella cheese, cut into small cubes

Instructions:

  1. Preheat oven to 450°F.
  2. In a large bowl, combine sweet potatoes, 2 tsp olive oil, and Asado Blend. Toss to coat.
  3. Spread potatoes evenly on a baking sheet.
  4. Bake 20–25 minutes, stirring once or twice, until cooked through and slightly crispy.
  5. In a small bowl, whisk together ½ cup of the broth, almond flour, and cornstarch.
  6. Heat the remaining 3 tsp olive oil in a medium skillet over medium heat.
  7. Add onions and cook until tender.
  8. Add mushrooms and stir to combine.
  9. Pour in the broth mixture and cook, stirring constantly, until the gravy thickens, about 3 minutes.
  10. Stir in dried chives and keep gravy warm.
  11. Transfer roasted sweet potatoes to a serving platter.
  12. Sprinkle mozzarella cubes over the fries and spoon warm mushroom gravy on top.

Savory sautéed mushrooms with garlic, shallots, and the bold herb flavor of Asado Blend. A quick, aromatic side dish that pairs well with grilled meats or roasted vegetables. Serves 4.

Ingredients:

  • 2 tbsp California Roasted Minced Garlic
  • 3 shallots, peeled and cut into thin wedges
  • 2 tbsp olive oil
  • 8 cups white button mushrooms, broken into clusters
  • 2 tsp Asado Blend
  • ¼ tsp salt
  • ¼ tsp cracked black pepper

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add garlic and shallots and cook for 2–3 minutes until fragrant.
  2. Add mushrooms and cook, stirring gently, for 6–9 minutes until tender.
  3. Stir in Asado Blend, salt, and black pepper.
  4. Cook for another minute, then serve warm.

Chimichurri Blend

A bright, herb-forward hummus with the zesty flavors of chimichurri. Serves 4.

Ingredients

  • 1 can (15 oz) chickpeas (garbanzo beans), drained, liquid reserved
  • Juice from ½ lemon
  • 1 tbsp plain yogurt
  • 2 cloves garlic, crushed
  • 2 tsp Chimichurri Blend
  • ¼ tsp black pepper
  • 2 tbsp olive oil
  • ¼ cup reserved chickpea liquid
  • Salt to taste

Instructions

  1. Drain chickpeas, reserving ¼ cup of the liquid.
  2. Combine chickpeas, lemon juice, yogurt, garlic, Chimichurri Blend, black pepper, reserved chickpea liquid, and olive oil in a food processor.
  3. Blend for about 2 minutes until smooth and creamy.
  4. Taste and add salt if needed. Blend briefly again to combine.

A hearty plant-forward brunch dish with crispy arepas, savory vegetables, and creamy chimichurri cheese sauce. While arepas originated in countries like Venezuela and Colombia, they’ve spread across South America (including Argentina) through regional migration and are now enjoyed there alongside local flavors like chimichurri. Serves 4.

Ingredients

  • 2½ cups masarepa (arepa cornmeal / precooked white cornmeal)
  • 1 tsp salt
  • 2 cups water
  • 1 cup cooked black beans
  • 1½ tsp chili powder
  • ½ tsp ground cumin
  • 8 oz baby portobello mushrooms, sliced
  • 1 large red onion, thinly sliced
  • 4 cups baby spinach
  • ¼ cup pumpkin seeds
  • 2 tbsp olive oil, divided
  • Chopped cilantro (optional)

Cheese Sauce Ingredients

  • 2 cups potatoes, peeled and diced
  • 1 cup carrots, peeled and diced
  • ⅓ cup olive oil
  • ½–¾ cup vegetable broth or water
  • 1 tbsp lemon juice
  • ½ cup nutritional yeast
  • 1 tsp salt
  • ½ tsp garlic powder

  • ½ tsp onion powder
  • ¼ tsp cayenne pepper
  • 2 tsp Chimichurri Blend

Instructions

  1. Heat 1 tbsp olive oil in a skillet over medium-low heat. Add sliced onion and cook 15–20 minutes until caramelized.
  2. Make the cheese sauce. Steam potatoes and carrots until very tender. Rinse briefly under cold water to cool slightly.
  3. Add potatoes, carrots, olive oil, ½ cup broth, lemon juice, nutritional yeast, salt, garlic powder, onion powder, cayenne, and Chimichurri Blend to a blender. Blend until smooth, adding more broth if needed for a pourable sauce. Set aside.
  4. In a large bowl, mix water and salt until dissolved. Slowly stir in masarepa until a soft dough forms. Cover and rest 5 minutes.
  5. Divide dough into 10 equal balls. Flatten into discs about ½-inch thick and 3½ inches wide.
  6. Heat a griddle or skillet over medium-high heat. Add 1 tbsp olive oil and cook arepas 3–4 minutes per side until golden. Keep warm.
  7. Warm black beans in a small saucepan. Stir in chili powder and cumin and heat through.
  8. Reduce griddle heat to medium. Add mushrooms and cook about 2 minutes. Add spinach and cook 1 minute until wilted.
  9. Assemble the benedicts. Slice 6 arepas in half. Layer each with black beans, mushroom-spinach mixture, and caramelized onions.
  10. Spoon about 2 tbsp chimichurri cheese sauce over each. Sprinkle with pumpkin seeds and garnish with cilantro if desired.

Crispy roasted red potatoes seasoned with bright, herb-forward chimichurri flavor. Serves 4.

Ingredients

  • 2 tsp Chimichurri Blend
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 24 small red potatoes
  • 1 tbsp olive oil

Instructions

  1. Preheat oven to 400°F.
  2. In a large bowl, combine Chimichurri Blend, salt, and black pepper.
  3. Toss potatoes with olive oil until evenly coated.
  4. Add potatoes to the seasoning mixture and toss to coat.
  5. Spread potatoes on a parchment-lined baking sheet.
  6. Roast for 45–50 minutes, stirring occasionally, until tender and lightly browned.

Empanada Blend

Empanadillas are popular across the Caribbean and share roots with the broader empanada tradition found throughout Latin America. While Argentinian empanadas are typically baked with a thicker dough and regional fillings, empanadillas use a thinner, flakier crust and are usually fried, creating a crisp shell around the filling. Serves 4.

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 stick (½ cup) butter, very cold and cut into cubes
  • 1 egg
  • ¾ cup ice-cold water
  • 1 lb lean ground beef
  • 3 tsp Empanada Blend
  • ¼ tsp garlic powder
  • ¼ cup sofrito
  • 1½ tsp paprika
  • ½ tsp ground cumin
  • ¼ tsp turmeric
  • 1 cup tomato sauce
  • ½ onion, small dice
  • ½ green bell pepper, small dice
  • ½ red bell pepper, small dice
  • 1 small potato, small dice
  • 4 cups vegetable oil for frying

Instructions

  1. Mix flour, salt, butter, and egg in a food processor or mixer.
  2. Add water slowly until the dough achieves a stretchy consistency.
  3. Cover dough and refrigerate at least 30 minutes.
  4. Toss crumbled ground beef with Empanada Blend. Add garlic powder and brown meat in a skillet.
  5. Add sofrito, paprika, cumin, turmeric, tomato sauce, onions, peppers, and potatoes. Cook until potatoes are tender. Let cool until easy to handle.
  6. On a floured surface, roll out dough to ⅛ inch thick. Do not roll too thin, as the filling will poke through the dough.
  7. Cut dough with a cookie cutter or cup into circles.
  8. Place 1–2 tablespoons meat in the middle of each dough circle, fold over dough, and crimp edges with a fork to seal.
  9. Heat oil to 350°F and fry pockets in batches until golden brown.
  10. Serve warm.

A zesty grilled chicken dish with lime, garlic, and jalapeño. The simple marinade adds bright citrus flavor and a mild kick of heat.

Ingredients

  • 2 cloves garlic, minced
  • Juice of 1 lime
  • 1 tbsp olive oil
  • 1 tbsp white or apple cider vinegar
  • 1 jalapeño, minced
  • 1 tbsp Empanada Blend

Instructions

  1. In a medium bowl, combine all ingredients and mix well to form the marinade.
  2. Trim excess fat from the chicken breasts and discard. Place chicken in a container or resealable plastic bag and pour the marinade over the top. Cover and refrigerate for at least 1 hour, or up to 8–12 hours, turning the chicken at least once during marinating.
  3. Preheat a grill to medium-high heat. Grill the chicken for about 4–5 minutes per side, or until the internal temperature reaches 165°F.
  4. Let the chicken rest for 5 minutes. Slice thinly against the grain and serve.

A simple oven-roasted side with smoky, savory flavor and a touch of heat. Serves 4.

Ingredients:

  • 2 medium sweet potatoes, cut into fries
  • 2 tsp Empanada Blend
  • ¼ tsp ground cumin
  • ½ tsp oregano
  • 2 tsp chili powder
  • 2 tsp olive oil

Instructions:

  1. Preheat oven to 450°F.
  2. In a large bowl, combine sweet potato fries, Empanada Blend, cumin, oregano, chili powder, and olive oil. Toss well to coat evenly.
  3. Arrange fries in a single layer on a baking sheet.
  4. Bake for about 35 minutes, or until tender and lightly browned.

Madras Curry

A simplified take on a rich, comforting classic. Serves 4.

Ingredients

  • 1 lb chicken breast, cut into 1-inch pieces
  • 1 tbsp lemon juice
  • 2 tsp Madras Curry Powder (divided)
  • ½ tsp ground cumin
  • ½ tsp sugar
  • 1 tsp salt (divided)
  • 2 tbsp butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • ½ tsp ground ginger
  • 1 cup tomato sauce
  • ½ cup milk

Optional

  • ½ cup plain yogurt
  • ⅛ tsp ground cinnamon
  • ½ tsp paprika

Instructions

  1. Mix lemon juice, 1 tsp curry powder, ½ tsp salt, and yogurt (if using). Toss with chicken. Rest 10–30 minutes (longer resting improves flavor but is not required).
  2. Melt butter in a skillet over medium heat. Cook onion 5–6 minutes until soft.
  3. Add garlic and ginger; cook 30 seconds.
  4. Stir in remaining curry powder, cumin, sugar, and optional cinnamon/paprika. Cook 30 seconds.
  5. Add chicken (with any marinade). Cook 4–5 minutes.
  6. Stir in tomato sauce. Simmer 12–15 minutes.
  7. Stir in milk, season with remaining salt, and cook 2–3 minutes.
  8. Serve with rice or naan.

Warm, savory, and nothing too complicated. Be sure to use fresh fish! Serves 4.

Ingredients

  • 1 lb white fish fillets (cod, tilapia, or haddock), cut into large chunks
  • 1 tbsp lemon juice
  • 2 tsp Madras Curry
  • ½ tsp ground cumin
  • ½ tsp sugar
  • 1 tsp salt (divided)
  • 1½ tbsp vegetable or canola oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • ½ tsp ground ginger
  • 1 can (13–14 oz) unsweetened coconut milk
  • 1 cup cherry or grape tomatoes

Optional

  • ¼ tsp paprika (color)
  • Pinch of cayenne (very mild heat, optional)

Instructions

  1. In a bowl, gently toss fish with lemon juice, 1 tsp Madras Curry Powder, and ½ tsp salt. Rest 10–15 minutes.
  2. Heat oil in a large skillet over medium heat. Add onion and cook 5–7 minutes until soft and lightly golden.
  3. Add garlic and ginger; cook 30 seconds until fragrant.
  4. Stir in remaining 1 tsp Madras Curry Powder, cumin, sugar, and optional paprika/cayenne. Cook 30 seconds.
  5. Pour in coconut milk and add tomatoes. Stir and bring to a gentle simmer.
  6. Add fish and spoon sauce over the pieces. Simmer gently 6–8 minutes, until fish is just cooked through.
  7. Season with remaining salt to taste.
  8. Serve over rice with extra sauce spooned on top.

A flavor-packed vegetarian dish. Feel free to swap or simplify the mix of veggies to suit your preferences.

Ingredients

  • 1½ tbsp olive oil
  • 1 medium red onion, cut into thin wedges
  • 2 tsp Madras Curry Powder (divided)
  • ½ tsp ground cumin
  • ½ tsp sugar
  • 1 tsp salt (divided)
  • 1 cup broccoli florets
  • 1 cup sweet potato, peeled and cut into 1-inch cubes
  • 1 cup acorn squash, peeled and cut into 1-inch cubes
  • 1 cup vegetable broth
  • 1 cup canned diced tomatoes with juice
  • 1 cup frozen peas
  • 1 cup frozen corn

Optional

  • Pinch of cayenne (very mild heat)
  • Extra broth or water (to loosen sauce)

Instructions

  1. Heat oil in a large saucepan over medium heat. Add onion and cook 5–6 minutes until soft.
  2. Stir in 1 tsp Madras Curry Powder, cumin, sugar, and ½ tsp salt. Cook 30 seconds.
  3. Add broccoli, sweet potato, squash, tomatoes, and broth. Stir to combine.
  4. Bring to a boil, then reduce to a gentle simmer. Cover and cook 12–15 minutes, until vegetables are tender.
  5. Stir in peas, corn, remaining 1 tsp Madras Curry Powder, and remaining salt. Simmer uncovered 3–4 minutes.
  6. Serve hot over rice.

Tandoori Masala

Here's another simplified take on a classic Indian dish. Serves 4.

Ingredients

  • 2 lb chicken thighs or drumsticks
  • ¾ cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 2 tsp Tandoori Masala (divided)
  • 1 tsp salt
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • ¾ tsp paprika
  • ¾ tsp ground cumin
  • ¾ tsp garlic powder
  • ½ tsp ground black pepper

Optional

  • ¼ tsp cayenne (very mild heat)
  • Extra lemon wedges, for serving

Instructions

  1. In a large bowl, mix yogurt, lemon juice, 1 tsp Tandoori Masala, salt, garlic, olive oil, paprika, cumin, garlic powder, and black pepper.
  2. Add chicken and turn to coat thoroughly. Cover and refrigerate at least 30 minutes, up to overnight.
  3. Heat oven to 450°F.
  4. Remove chicken from marinade, leaving a thin, even coating. Discard excess marinade.
  5. Arrange chicken on a foil-lined baking sheet or roasting pan.
  6. Sprinkle remaining 1 tsp Tandoori Masala evenly over the chicken.
  7. Roast uncovered 40–45 minutes, turning once, until cooked through and well browned.
  8. Optional: Broil 3–5 minutes at the end for extra char.
  9. Rest 5 minutes before serving.

This recipe combines Tandoori chicken with flavorful naan-style pizza. Serves 4.

Ingredients

Chicken

  • 1 lb boneless, skinless chicken breast, bite-size pieces
  • ½ cup plain yogurt
  • 1 tbsp lemon juice
  • 1 tbsp vegetable oil
  • 2 tsp Tandoori Masala (divided)
  • 1 tsp salt
  • 1 tsp paprika
  • ¾ tsp garlic powder
  • ½ tsp ground cumin
  • ½ tsp ground black pepper

Pizza

  • 3 naan breads
  • 2 tbsp tomato paste
  • ½ red onion, thinly sliced
  • 1 cup shredded mozzarella
  • 1 cup sliced mango

Optional

  • Extra yogurt, for drizzling
  • Chopped cilantro

Instructions

  1. Mix yogurt, lemon juice, oil, 1 tsp Tandoori Masala, salt, paprika, garlic powder, cumin, and black pepper. Toss with chicken. Rest at least 30 minutes.
  2. Heat oven to 425°F. Spread chicken on a foil-lined baking sheet and roast 12–15 minutes, until cooked through.
  3. Stir tomato paste with remaining 1 tsp Tandoori Masala. Thin with 1–2 tbsp yogurt if needed.
  4. Place naan on baking sheets. Spread sauce evenly over each.
  5. Top naan with onion, chicken, mango, and mozzarella.
  6. Bake 10–12 minutes, until cheese is melted and naan is crisp.
  7. Drizzle lightly with yogurt and garnish with cilantro, if using. Serve hot.

A "jalfrezi" is basically an Indian stir-fry. Here, it makes for a great, balanced meal with warmth, richness, and even a touch of heat. You can also add meat, or keep this as-is for a filling vegetarian dish. Serves 4.

Ingredients

  • 1 lb sweet potatoes, peeled and cut into bite-size chunks
  • 1½ tbsp vegetable oil
  • 1 medium red onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground ginger
  • 2 tsp Madras Curry Powder (divided)
  • ½ tsp ground coriander
  • ¼ tsp ground cumin
  • ¾ tsp smoked paprika
  • 1 tsp salt (divided)
  • 2 small tomatoes, diced (or 1 cup canned diced tomatoes)
  • 1 can (15 oz) chickpeas, with liquid
  • 6–8 oz curly spinach, roughly chopped (note: baby spinach wilts)
  • ½ cup water
  • Juice of ½ lime

Optional

  • Pinch of cayenne (extra heat)

Instructions

  1. Place sweet potatoes in a saucepan and cover with water. Bring to a boil and cook until just tender, 8–10 minutes. Drain and set aside.
  2. Heat oil in a large skillet or saucepan over medium-high heat. Add onion and cook 5–6 minutes until softened and lightly browned.
  3. Add garlic and ginger; cook 30 seconds.
  4. Stir in 1 tsp Madras Curry Powder, coriander, cumin, smoked paprika, and ½ tsp salt. Cook 30 seconds.
  5. Add tomatoes, chickpeas (with liquid), cooked sweet potatoes, spinach, and water. Stir to combine.
  6. Cook 3–4 minutes, until spinach wilts and sauce thickens slightly.
  7. Stir in remaining 1 tsp Madras Curry Powder and lime juice. Reduce heat and simmer 4–5 minutes.
  8. Taste and season with remaining salt. Serve hot with rice or naan.

Tikka Masala

Tikka Masala is a British-Indian fusion dish that's so popular, it's often called the UK's national dish. This simplified version of the classic dish captures the flavor without the hassle. Serves 4.

Ingredients

  • 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
  • ¾ cup plain Greek yogurt
  • 2 tsp Tikka Masala powder (divided)
  • 1 tbsp lemon juice
  • 1 tsp salt (divided)
  • 2 tbsp vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground ginger
  • 1 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • ½ cup heavy cream or half-and-half

Optional

  • ½ tsp paprika
  • ¼ tsp ground cumin
  • Pinch of cayenne
  • Chopped cilantro, for garnish

Instructions

  1. Mix yogurt, lemon juice, 1 tsp Tikka Masala, and ½ tsp salt. Toss with chicken and rest 20–30 minutes.
  2. Heat oven to broil. Spread chicken on a foil-lined baking sheet and broil 12–15 minutes, turning once, until lightly charred and cooked through (165°F internal temperature). Set aside.
  3. Heat oil in a large skillet or saucepan over medium heat. Add onion and cook 5–6 minutes until soft.
  4. Add garlic, ginger, tomato paste, remaining 1 tsp Tikka Masala, and optional paprika/cumin/cayenne. Cook 30–45 seconds.
  5. Stir in crushed tomatoes. Bring to a simmer and cook 12–15 minutes, stirring occasionally.
  6. Stir in cream and remaining salt. Remove from heat.
  7. Add cooked chicken to the sauce and stir to coat.
  8. Serve hot with rice or naan. Garnish with cilantro, if using.

This super-easy shrimp dish packs bold Indian-inspired flavor despite being nearly impossible to mess up. Just keep an eye on the shrimp, and don't let them overcook. Serves 4.

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 2 tsp Tikka Masala powder
  • 1 tsp brown sugar
  • ¾ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp ground cumin
  • ¾ tsp salt

Optional

  • Lemon wedges, for serving
  • Chopped cilantro

Instructions

  1. In a bowl, mix olive oil, Tikka Masala, brown sugar, smoked paprika, garlic powder, cumin, and salt. Add shrimp and toss to coat. Rest 15–20 minutes.
  2. Heat grill to medium-high.
  3. Thread shrimp onto skewers or place in a grill basket.
  4. Grill shrimp, turning every 2–3 minutes, until opaque, lightly charred, and cooked through (145°F internal temperature).
  5. Remove from grill and serve immediately with lemon wedges or cilantro, if using

Tikka Masala being a fusion blend (combining Indian and British influences), this recipe brings together Indian flavor with the beloved turkey burger. Serves 4.

Ingredients

  • 1 lb lean ground turkey
  • ¼ cup panko bread crumbs
  • 1 large egg
  • 2 tbsp milk
  • 2 tsp Tikka Masala powder
  • ¾ tsp salt
  • ¾ tsp garlic powder
  • ½ tsp smoked paprika
  • 4 hamburger buns

Optional

  • Lettuce, tomato, onion, pickles
  • Mayonnaise, mustard
  • Jalapeños or yogurt sauce

Instructions

  1. Heat grill to medium-high and lightly oil grates if needed.
  2. In a bowl, gently mix turkey, panko, egg, milk, Tikka Masala, salt, garlic powder, and smoked paprika until just combined.
  3. Divide mixture into 4 equal patties.
  4. Grill burgers 5–6 minutes per side, until cooked through (165°F internal temperature).
  5. Toast buns briefly on the grill.
  6. Assemble burgers with desired toppings and serve hot.

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.

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.

French-Inspired Butter Green Beans

Ingredients: 12 oz green beans · 1 tbsp olive oil · 1 tbsp butter · 1 tsp Poulet Roti (optional: increase to 1½–2 tsp) · Salt and pepper to taste

Instructions: Steam or boil beans 4–5 minutes. Drain. Heat oil and butter over medium, add beans and Poulet Roti, cook 2–3 minutes.

Serves 2–3.

Poulet Roti Style Creamy Potato Bake

Ingredients: 1.5 lbs thinly sliced potatoes · 1 cup milk · 1/2 cup cream · 2 tbsp butter · 1 tsp Poulet Roti (optional: increase to 1½–2 tsp) · Salt and pepper to taste

Instructions: Preheat oven to 375°F. Layer potatoes in a baking dish. Warm milk, cream, butter, and Poulet Roti; pour over potatoes. Cover with foil and bake 40 minutes. Uncover and bake 10–15 minutes until tender.

Serves 3–4.

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.

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