Recipes
Frontier Chipotle
Smoky Frontier Chipotle seasons tender shredded chicken in a creamy, cheesy baked dip with just enough heat for tortilla chips, bread, or vegetables.
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Serves: 4 | Time: ~55 min | Method: Oven
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Ingredients
• 1 pound boneless, skinless chicken breasts
• 3 teaspoons Frontier Chipotle, divided
• 1/4 cup chicken broth
• 4 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 tablespoon tomato paste
• 1 teaspoon lemon juice or white wine vinegar
• 3/4 cup shredded cheddar cheese, divided
• 1/4 teaspoon salt
Optional
• Chopped chives or green onions
• Tortilla chips, baguette slices, carrots, or celery for serving
Instructions
1. Heat oven to 425°F. Place the chicken in a small baking dish, sprinkle with 1 teaspoon Frontier Chipotle and salt, and pour the chicken broth around it.
2. Cover tightly with foil and bake for 25–35 minutes, until the chicken reaches 165°F in the thickest part.
3. Reduce oven to 350°F. Transfer the chicken to a cutting board, reserve the pan juices, and shred the chicken with two forks.
4. In a medium bowl, stir together the cream cheese, sour cream, tomato paste, lemon juice, 1/2 cup cheddar, reserved pan juices, shredded chicken, and remaining 2 teaspoons Frontier Chipotle.
5. Spread the dip into a small baking dish and top with the remaining 1/4 cup cheddar.
6. Bake for 15–20 minutes, until hot, melted, and bubbling around the edges.
7. Top with chives or green onions if using, then serve warm with chips, bread, or vegetables.
Crispy roasted potatoes get smoky chipotle ranch flavor from Frontier Chipotle, with Parmesan for savory edges and a fluffy center.
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Serves: 4 | Time: ~50 min | Method: Oven
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Ingredients
• 1 1/2 pounds russet or Yukon Gold potatoes, cut into 1-inch chunks
• 2 tablespoons olive oil or melted butter
• 3 teaspoons Frontier Chipotle
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon salt, divided
• 1/2 teaspoon baking soda
Optional
• Chopped chives or green onions
• Ranch dressing for dipping
Instructions
1. Heat oven to 425°F and line a large baking sheet with parchment paper.
2. Add the potatoes to a pot and cover with water by about 1 inch. Stir in 3/4 teaspoon salt and the baking soda, then bring to a boil and cook for 8–10 minutes, until the potatoes are just tender.
3. Drain the potatoes well, then shake them in the colander for a few seconds to rough up the edges.
4. Toss the potatoes with olive oil, Frontier Chipotle, Parmesan, and the remaining 1/4 teaspoon salt.
5. Spread the potatoes on the baking sheet and roast for 30–35 minutes, flipping once halfway through, until browned, crisp at the edges, and tender inside.
6. Top with chives or green onions if using, then serve hot with ranch dressing for dipping.
Creamy sour cream, buttermilk, and Frontier Chipotle make a smoky ranch-style dressing with gentle heat and a cool, tangy finish.
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Serves: 4 | Time: ~15 min | Method: No Cook
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Ingredients
• 1/4 cup sour cream
• 1/4 cup buttermilk
• 2 tablespoons mayonnaise
• 1 teaspoon Frontier Chipotle
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
Optional
• Salad greens, raw vegetables, wings, fries, or sandwiches for serving
Instructions
1. Whisk together the sour cream, buttermilk, mayonnaise, Frontier Chipotle, lemon juice, and salt until smooth.
2. Refrigerate for 10 minutes to let the flavor develop.
3. Stir again, then drizzle over salad or serve as a dressing or dipping sauce.
Southern Dill
Creamy mashed chickpeas, crunchy celery, red onion, and tangy Southern Dill make a bright, pickle-style salad for pitas, crackers, lettuce cups, or stuffed tomatoes.
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Serves: 4 | Time: ~15 min | Method: No Cook
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Ingredients
• 2 cans chickpeas, drained and rinsed
• 2 celery ribs, finely chopped
• 1/4 cup finely chopped red onion
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 3 teaspoons Southern Dill, divided
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
Optional
• Pita, crackers, lettuce cups, or large tomatoes for serving
• Chopped fresh dill or parsley
Instructions
1. Add the chickpeas to a large bowl and mash with a fork or potato masher until mostly broken down but still chunky.
2. Stir in the celery, red onion, mayonnaise, Dijon mustard, lemon juice, 2 1/2 teaspoons Southern Dill, garlic powder, and black pepper until creamy and well combined.
3. Sprinkle with the remaining 1/2 teaspoon Southern Dill before serving.
4. Serve with pita, crackers, lettuce cups, or spooned into large tomatoes.
Sticky grilled chicken drumsticks get a sweet-tangy glaze of honey, brown sugar, vinegar, garlic, and Southern Dill for crispy edges and pickle-bright flavor.
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Serves: 4 | Time: ~55 min | Method: Grill
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Ingredients
• 8 chicken drumsticks
• 1/3 cup honey
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons low-sodium soy sauce
• 2 garlic cloves, finely minced
• 3 teaspoons Southern Dill
• 1/4 teaspoon black pepper
Optional
• Sliced green onions
• Sesame seeds
Instructions
1. Stir together the honey, brown sugar, apple cider vinegar, soy sauce, garlic, Southern Dill, and black pepper until smooth.
2. Place the chicken in a large bowl and toss with half the glaze. Rest 20–30 minutes (longer improves flavor but is not required)
3. Heat grill to medium and lightly oil the grates.
4. Grill the chicken for 25–30 minutes, turning every 5–7 minutes and brushing with the remaining glaze during the last 10 minutes, until browned, sticky, and cooked to 165°F.
5. Let rest for 5 minutes, then top with green onions or sesame seeds if using.
Crispy oven fries get tossed hot with tangy Southern Dill for a salty, vinegar-bright snack with lemony dill flavor in every bite.
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Serves: 4 | Time: ~25 min | Method: Oven
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Ingredients
• 1/2 bag frozen French fries
• 1 1/2 teaspoons Southern Dill
• 1/4 teaspoon black pepper
Optional
• Ketchup, ranch, or mayonnaise for dipping
• Chopped fresh dill or parsley
Instructions
1. Heat oven according to the French fry package directions and spread the fries in an even layer on a large baking sheet.
2. Bake until the fries are hot, browned, and crisp, flipping once halfway through.
3. Immediately transfer the hot fries to a large bowl and toss with Southern Dill and black pepper until evenly coated.
4. Serve right away with your favorite dipping sauce.
Speakeasy Rub
Juicy grilled shrimp get a bold Speakeasy Rub coating with tomato-rich savory flavor, horseradish heat, lemony brightness, and a lightly caramelized finish.
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Serves: 4 | Time: ~25 min | Method: Grill
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Ingredients
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 3 teaspoons Speakeasy Rub
• 1 teaspoon brown sugar
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon salt
Optional
• Lemon wedges
• Chopped parsley
Instructions
1. Pat the shrimp dry, then toss with olive oil, Speakeasy Rub, brown sugar, smoked paprika, and salt until evenly coated.
2. Rest 15–20 minutes (longer improves flavor but is not required)
3. Heat grill to medium-high and lightly oil the grates.
4. Thread the shrimp onto skewers and grill for 2–3 minutes per side, until lightly charred and cooked to 145°F.
5. Serve hot with lemon wedges and parsley if using.
Juicy stovetop pork sausage links get savory tomato, celery, horseradish, and lemony heat from Speakeasy Rub with a lightly smoky-sweet finish.
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Serves: 4 | Time: ~30 min | Method: Stovetop
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Ingredients
• 1 pound ground pork
• 3 teaspoons Speakeasy Rub
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon brown sugar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 teaspoon cooking oil
Optional
• Chopped parsley
• Mustard or pickles for serving
Instructions
1. In a medium bowl, mix the ground pork, Speakeasy Rub, smoked paprika, brown sugar, garlic powder, and salt until evenly combined.
2. Shape the pork mixture into 8 small sausage-style links.
3. Rest 15–20 minutes (longer improves flavor but is not required)
4. Heat the oil in a large skillet over medium heat.
5. Add the sausage links and cook for 10–12 minutes, turning often, until browned on all sides and cooked to 160°F.
6. Let rest for 5 minutes, then serve with parsley, mustard, or pickles if using.
Savory olive salad, roasted peppers, provolone, chicken, and Speakeasy Rub make a bold muffuletta-style sandwich with tomato-rich, briny, lightly spicy twist.
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Serves: 4 | Time: ~20 min | Method: No Cook
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Ingredients
• 1 large French bread loaf
• 8 ounces sliced cooked chicken breast
• 4 slices provolone cheese
• 1/4 cup chopped kalamata olives
• 1/4 cup chopped pimento-stuffed green olives
• 1/3 cup chopped roasted red peppers
• 1/3 cup chopped artichoke hearts
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 3 teaspoons Speakeasy Rub
• 1 garlic clove, finely minced
• 1/4 teaspoon black pepper
Optional
• Shredded lettuce
• Sliced tomato
Instructions
1. Stir together the kalamata olives, green olives, roasted red peppers, artichoke hearts, olive oil, balsamic vinegar, Speakeasy Rub, garlic, and black pepper.
2. Slice the bread loaf in half lengthwise and spread the olive salad evenly over both cut sides.
3. Layer the chicken and provolone on the bottom half of the bread, then add lettuce or tomato if using.
4. Close the sandwich, press down firmly, and cut into 4 pieces.
5. Serve right away, or wrap tightly and refrigerate up to 8 hours for a firmer, more flavorful sandwich.
Andalusian Lime
Juicy grilled chicken gets a bright lime kick, savory herbs, and garlic. The jalapeno adds a spicy Latin twist to this Spanish-inspired dish.
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Serves: 4 | Time: ~45 min | Method: Grill
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Ingredients
• 1 1/2 lb boneless, skinless chicken breasts
• 3 tsp Andalusian Lime
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced
• Juice of 1 lime
• 1 tbsp olive oil
• 1 tbsp white vinegar or apple cider vinegar
Optional
• Chopped cilantro
• Lime wedges
Instructions
1. In a bowl, whisk together Andalusian Lime, garlic, jalapeño, lime juice, olive oil, and vinegar.
2. Add chicken and turn to coat well. Rest 20–30 minutes (longer improves flavor but is not required)
3. Heat grill to medium-high. Grill chicken for 5–7 minutes per side, until lightly charred and cooked to 165°F.
4. Rest 5 minutes, then slice and serve with cilantro and lime wedges if using.
Charred broccoli gets crisp edges, tender stems, and a glossy pineapple-lime sauce with savory herbs and garlic.
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Serves: 4 | Time: ~40 min | Method: Grill
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Ingredients
• 1 large head broccoli, cut into large florets
• 3 tsp Andalusian Lime
• 2 cloves garlic, minced
• 1/4 cup pineapple juice
• Juice of 1 lime
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp cornstarch
• 2 tsp cold water
Optional
• Lime wedges
• Chopped cilantro
Instructions
1. In a bowl, whisk together Andalusian Lime, garlic, pineapple juice, lime juice, olive oil, salt, and black pepper.
2. Spoon about 1/4 cup of the marinade into a small saucepan and set aside. Add broccoli to the remaining marinade and toss until well coated. Let sit 20–30 minutes.
3. Heat grill to medium. Grill broccoli for 6–8 minutes per side, until the stems are tender and the crowns are lightly charred.
4. While the broccoli grills, bring the reserved marinade to a simmer. Stir cornstarch with cold water, then whisk it into the simmering sauce and cook 1–2 minutes, until glossy and slightly thickened.
5. Drizzle the sauce over the grilled broccoli and serve with lime wedges and cilantro if using.
This delicious salad dressing combines the Spanish-inspired Andalusian Lime with tangy tropical notes. Sweet pineapple, limey herbs, jalapeño, and red onion make a bright, punchy dressing for salads, bowls, grilled chicken, or crisp vegetables.
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Serves: 4 | Time: ~10 min | Method: No-Cook
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Ingredients
• 1/2 cup finely chopped pineapple with juice
• 3 tsp Andalusian Lime
• 1 small jalapeño, seeded and finely minced
• 2 tbsp finely minced red onion
• 2 tbsp chopped cilantro
• 1/4 cup olive oil
• 1 tbsp lime juice
• 1 tsp honey or sugar
Optional
• Extra cilantro
• White cheddar, for serving with lettuce bowls
Instructions
1. In a bowl, stir together pineapple, Andalusian Lime, jalapeño, red onion, cilantro, lime juice, and honey.
2. Slowly whisk in olive oil until the dressing looks glossy and well combined.
3. Let sit 10–15 minutes so the flavors come together.
4. Spoon over salads, grain bowls, grilled chicken, crisp vegetables, or lettuce bowls.
Paella Blend
This simplified take on Spain's iconic rice dish captures the core flavors of paella. Golden rice, tender chicken, smoky chorizo, tomato, artichokes, and lemon come together in a savory Spanish-style skillet dinner.
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Serves: 4 | Time: ~50 min | Method: Stovetop
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Ingredients
• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
• 6 oz Spanish-style chorizo or smoked sausage, sliced
• 2 tbsp olive oil
• 3 tsp Paella Blend
• 1 tsp smoked paprika
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 small yellow onion, diced
• 1 cup diced tomatoes
• 1 1/2 cups short-grain rice
• 3 cups low-sodium chicken broth
• 1 can white beans, drained and rinsed
• 1 cup frozen peas or green beans
• 1 can artichoke hearts in water, drained and quartered
• 1 lemon, cut into wedges
Optional
• Chopped parsley
• Extra lemon wedges
Instructions
1. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes, stirring occasionally, until lightly browned.
2. Add chorizo and cook 2–3 minutes, until it begins to brown. Stir in onion, tomatoes, Paella Blend, smoked paprika, salt, and black pepper, and cook 3–4 minutes, until the onion softens.
3. Stir in rice until evenly coated, then add chicken broth and bring to a boil.
4. Reduce heat to low. Scatter beans, peas, and artichokes over the rice, then cover and cook 18–22 minutes, until the rice is tender, the liquid is absorbed, and the chicken reaches 165°F.
5. Remove from heat and rest covered for 5 minutes.
6. Fluff lightly, then serve with lemon wedges and parsley if using.
A veggie-based take on classic Spanish paella. Golden Spanish-style rice cooks with roasted vegetables, tomato, artichokes, and peas for a hearty vegetable paella-inspired dinner.
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Serves: 4 | Time: ~55 min | Method: Oven + Stovetop
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Ingredients
• 1 lb butternut squash, peeled and cut into 1-inch pieces
• 1 red bell pepper, sliced
• 1 leek, sliced into half-moons and rinsed well
• 3 tbsp olive oil, divided
• 3 tsp Paella Blend
• 1 tsp smoked paprika
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups short-grain rice
• 2 1/2 cups vegetable broth
• 1/2 cup dry white wine or additional vegetable broth
• 1 cup diced tomatoes
• 1 cup frozen peas
• 1 can artichoke hearts in water, drained and quartered
• 2 cups chopped spinach
Optional
• Lemon wedges
• Chopped parsley
Instructions
1. Heat oven to 425°F. Toss squash, bell pepper, and leek with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet.
2. Roast 18–22 minutes, until the vegetables are tender and lightly browned.
3. Meanwhile, heat remaining 2 tbsp olive oil in a large skillet over medium heat. Add onion and cook 4–5 minutes, until softened.
4. Stir in garlic, Paella Blend, smoked paprika, and remaining 1/2 tsp salt, and cook 1 minute.
5. Stir in rice until evenly coated, then add vegetable broth, wine, and diced tomatoes. Bring to a boil.
6. Reduce heat to low, cover, and cook 16–20 minutes, until the rice is tender and most of the liquid is absorbed.
7. Stir in roasted vegetables, peas, artichokes, and spinach. Cover and cook 3–5 minutes, until the peas are hot and the spinach has wilted.
8. Remove from heat and rest covered for 5 minutes.
9. Fluff lightly, then serve with lemon wedges and parsley if using.
Creamy paella-inspired risotto brings together smoky saffron rice, tomato, bell pepper, and golden-seared scallops for a rich Spanish-meets-seafood dinner.
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Serves: 4 | Time: ~45 min | Method: Stovetop
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Ingredients
• 1 1/2 lb sea scallops, patted dry
• 1 1/2 cups Arborio rice
• 3 tsp Paella Blend
• 1 tsp smoked paprika
• 3/4 tsp salt, divided
• 1/4 tsp black pepper
• 2 tbsp olive oil, divided
• 1 small yellow onion, finely diced
• 1 red bell pepper, finely diced
• 2 cloves garlic, minced
• 1 cup diced tomato
• 1/4 cup dry white wine
• 4 cups low-sodium chicken broth or vegetable broth, warmed
Optional
• Lemon wedges
• Chopped parsley
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion, bell pepper, tomato, 1/2 tsp salt, and black pepper, and cook 6–8 minutes, until softened.
2. Stir in garlic, Paella Blend, and smoked paprika, and cook 1 minute.
3. Stir in rice and cook 1–2 minutes, until evenly coated. Add white wine and cook until mostly absorbed.
4. Add warm broth 1/2 cup at a time, stirring often and letting each addition mostly absorb before adding more, until the rice is creamy and tender, about 22–28 minutes.
5. While the risotto cooks, season scallops with remaining 1/4 tsp salt. Heat remaining 1 tbsp olive oil in a separate skillet over medium-high heat.
6. Add scallops and cook 1–2 minutes per side, until browned and cooked to 145°F.
7. Spoon risotto into bowls, top with scallops, and serve with lemon wedges and parsley if using.
Romesco Blend
Crisp oven-roasted wings get tossed in a smoky red pepper sauce inspired by romesco, with sweet roasted pepper, tomato, garlic, and gentle chile heat.
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Serves: 4 | Time: ~55 min | Method: Oven
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Ingredients
• 2 1/2 lb split chicken wings
• 1 cup jarred roasted red peppers, drained and finely chopped
• 3 tsp Romesco Blend, divided
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp salt, divided
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup chicken broth
• 1 tbsp red wine vinegar
• 2 tbsp butter
Optional
• Chopped parsley
• Ranch or yogurt sauce, for dipping
Instructions
1. Heat oven to 450°F. Pat wings dry and place on a parchment-lined baking sheet.
2. Toss wings with olive oil, 1 tsp Romesco Blend, smoked paprika, garlic powder, 1/2 tsp salt, and black pepper.
3. Roast wings for 40–45 minutes, flipping halfway through, until browned, crisp at the edges, and cooked to 165°F.
4. While the wings roast, melt butter in a small saucepan over medium heat. Add roasted red peppers, chicken broth, red wine vinegar, remaining 2 tsp Romesco Blend, and remaining 1/4 tsp salt.
5. Simmer 8–10 minutes, stirring and lightly mashing the peppers with a spoon, until the sauce thickens slightly.
6. Toss the hot wings with the sauce until well coated.
7. Serve with parsley and ranch or yogurt sauce if using.
This dish puts a rich, smoky, Spanish-inspired twist on classic slow-cooked pork. Tender shredded pork cooks low and slow with smoky tomato, garlic, paprika, and a lightly sweet romesco-style sauce.
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Serves: 4 | Time: ~6 hr 20 min | Method: Slow Cooker
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Ingredients
• 1 1/2 to 2 lb boneless pork loin roast
• 3 tsp Romesco Blend
• 1 tsp smoked paprika
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup chicken broth
• 1/2 cup tomato sauce
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
Optional
• Sandwich rolls
• Pickles or slaw
Instructions
1. Pat pork dry, then rub all over with Romesco Blend, smoked paprika, salt, and black pepper.
2. Rest 20–30 minutes (longer improves flavor but is not required)
3. Heat olive oil in a large skillet over medium-high heat. Sear pork 2–3 minutes per side, until browned.
4. Stir chicken broth, tomato sauce, vinegar, and brown sugar in the slow cooker.
5. Add pork, cover, and cook on low for 5–6 hours, until the pork reaches at least 145°F and shreds easily.
6. Transfer pork to a cutting board and rest 5 minutes.
7. Shred with two forks, then stir back into the sauce in the slow cooker.
8. Serve hot on its own or with sandwich rolls, pickles, or slaw if using.
Buttery grilled shrimp gets smoky tomato depth, garlic, paprika, and a lightly sweet charred edge from this quick romesco-inspired seafood dinner.
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Serves: 4 | Time: ~25 min | Method: Grill
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Ingredients
• 1 lb large shrimp, peeled and deveined
• 3 tsp Romesco Blend, divided
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp unsalted butter, melted
• 1 tsp honey
• 1 tbsp olive oil
Optional
• Chopped parsley
• Lemon wedges
Instructions
1. In a bowl, toss shrimp with 2 tsp Romesco Blend, smoked paprika, garlic powder, salt, black pepper, and olive oil.
2. Rest 20–30 minutes (longer improves flavor but is not required)
3. Heat grill to medium-high. In a small bowl, stir melted butter with remaining 1 tsp Romesco Blend and honey.
4. Grill shrimp 2–3 minutes per side, brushing lightly with the butter mixture, until lightly charred and cooked to 145°F.
5. Drizzle with any remaining butter mixture, then serve with parsley and lemon wedges if using.
Satay Blend
Classic street-style chicken skewers with warm, tangy flavor and light smoky citrus notes from Satay Blend. A simple marinade keeps the chicken juicy while the grill adds charred edges and big flavor.
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Serves: 4 | Time: ~35 min | Method: Grill
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Ingredients
• 1 1/2 lb boneless skinless chicken breast or thighs
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 2 tbsp dry roasted peanuts, finely chopped
• 2 tbsp brown sugar
• 3 tsp Satay Blend
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 8 skewers
Optional
• Lime wedges
• Cucumber slices
• Peanut sauce for serving
Instructions
- If using wooden skewers, soak them in water. In a large bowl, mix oil, soy sauce, peanuts, brown sugar, Satay Blend, cumin, and garlic powder. Add chicken and toss well to coat. Rest 15–30 minutes (longer improves flavor but is not required).
- Thread chicken onto skewers. Preheat grill to medium-high heat and lightly oil the grates.
- Grill skewers for 10–14 minutes, turning every few minutes, until browned in spots and the chicken reaches 165°F internally.
- Let rest 3 minutes, then serve with lime wedges, cucumber, or peanut sauce if using.
Golden, crunchy shrimp rolls with bold savory flavor and warm citrusy heat from Satay Blend.
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Serves: 4 | Time: ~30 min | Method: Stovetop
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Ingredients
• 1 lb cooked jumbo shrimp, thawed and patted dry if frozen
• 12 egg roll wrappers
• 3 tsp Satay Blend
• 1 tsp garlic powder
• 3/4 tsp paprika
• 1/2 tsp salt
• 1 tbsp oil
• Vegetable oil for frying (about 1/2 inch in skillet)
Optional
• Sweet chili sauce
• Lime wedges
• Sliced mango
• Cucumber relish
Instructions
1. Pat shrimp dry. Toss with Satay Blend, garlic powder, paprika, salt, and 1 tbsp oil until evenly coated. Rest 10–15 minutes (longer improves flavor but is not required).
2. If shrimp are tightly curled, make a few shallow cuts along the inside curve so they lay flatter. Cut egg roll wrappers in half.
3. Place one shrimp on a wrapper half with the tail slightly exposed. Roll snugly, brush the edge with water, and press to seal. Repeat with remaining shrimp.
4. Add vegetable oil to a large skillet over medium heat until shimmering.
5. Fry shrimp rolls in small batches for 2–3 minutes total, turning once, until golden brown and crisp. Because the shrimp are already cooked, cook until hot throughout and the shrimp reaches 145°F internally.
6. Drain briefly on paper towels and serve warm with sweet chili sauce, lime wedges, mango, or cucumber relish if using.
Tender grilled steak over crisp vegetables with bright citrus dressing and bold savory flavor from Satay Blend.
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Serves: 4 | Time: ~35 min | Method: Grill
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Ingredients
• 1 1/2 lb flank steak or flat iron steak
• 3 tsp Satay Blend
• 3 tbsp low sodium soy sauce
• 2 tbsp sugar
• 3 cloves garlic, minced
• 1 tsp ground ginger
• 2 tbsp beef broth or water
• 1 tsp salt
• 1 head lettuce, chopped
• 1 cucumber, sliced
• 1 pint cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 3 tbsp lime juice
• 1 tbsp oil
Optional
• Fresh cilantro
• Fresh mint
• 1 small chile, thinly sliced
Instructions
1. In a dish or zip-top bag, mix soy sauce, sugar, garlic, ginger, broth, 2 tsp Satay Blend, salt, and oil. Add steak and coat well. Rest 20–30 minutes (longer improves flavor but is not required).
2. In a small bowl, mix lime juice, remaining 1 tsp Satay Blend, and 1 tbsp water to make a quick dressing. Stir in cilantro, mint, or chile if using.
3. Arrange lettuce, cucumber, tomatoes, and red onion on a large platter or divide among four plates.
4. Preheat grill to medium-high heat. Grill steak for 4–6 minutes per side, depending on thickness, until desired doneness (145°F for medium rare, 160°F for medium).
5. Rest steak 5 minutes, then slice thinly against the grain.
6. Place sliced steak over the salad, spoon dressing over top, and serve immediately.
Spicy Thai
Creamy coconut broth with tender chicken, mushrooms, and bright herbal heat from Spicy Thai Blend.
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Serves: 4 | Time: ~30 min | Method: Stovetop
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Ingredients
• 1 tbsp olive oil
• 8 oz cooked chicken, shredded
• 8 oz mushrooms, sliced
• 1 medium red bell pepper, chopped
• 2 tsp Spicy Thai Blend
• 1 tsp fresh ginger, minced
• 1 clove garlic, minced
• 1 can (13.5 oz) light coconut milk
• 2 cups chicken broth
• 1 cup water
• 1 tsp honey
• 1/2 tsp salt
• 3 scallions, sliced
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges
Optional
• Crushed red pepper flakes
• Cooked rice
• Rice noodles
Instructions
1. Heat olive oil in a large pot over medium heat. Add mushrooms and bell pepper and cook 5–7 minutes until softened.
2. Stir in ginger, garlic, and Spicy Thai Blend. Cook 1 minute until fragrant.
3. Add coconut milk, chicken broth, water, honey, and salt. Bring to a gentle simmer and cook 10 minutes.
4. Stir in shredded chicken and cook 3–5 minutes until hot throughout and the chicken reaches 165°F.
5. Ladle into bowls and top with scallions, cilantro, and a squeeze of lime.
6. Add red pepper flakes, rice, or noodles if using and serve hot.
Grilled chicken wraps with crisp vegetables and a creamy lime sauce flavored with bright heat from Spicy Thai Blend.
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Serves: 4 | Time: ~30 min | Method: Grill
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Ingredients
• 1 lb boneless skinless chicken breasts
• 4 large flour tortillas
• 3 tsp Spicy Thai Blend
• 2 tbsp mayonnaise
• 1 tbsp peanut butter
• 2 tbsp lime juice
• 1/2 tsp garlic powder
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 2 cups shredded cabbage
• 1 red bell pepper, thinly sliced
• 1/4 cup chopped basil or cilantro
Optional
• Pinch cayenne
• Sliced cucumber
• Extra lime wedges
Instructions
1. In a small bowl, mix mayonnaise, peanut butter, lime juice, garlic powder, ginger, and 2 tbsp water until smooth.
2. Coat chicken with 2 tsp Spicy Thai Blend and salt. Rest 15–30 minutes (longer improves flavor but is not required).
3. Preheat grill to medium-high heat. Grill chicken for 5–7 minutes per side until fully cooked and the chicken reaches 165°F internally.
4. Rest chicken 5 minutes, then slice thinly. Toss sliced chicken with remaining 1 tsp Spicy Thai Blend.
5. Warm tortillas briefly. Spread sauce over each tortilla.
6. Top with cabbage, bell pepper, basil, and sliced chicken. Roll tightly, slice in half, and serve with cucumber or extra lime if using.
Saucy noodles with sweet-savory flavor, crisp vegetables, and bright lingering heat from Spicy Thai Blend.
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Serves: 4 | Time: ~20 min | Method: Stovetop
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Ingredients
• 12 oz spaghetti, linguine, or rice noodles
• 1 tbsp vegetable oil
• 1 tbsp sesame oil
• 1 carrot, cut into matchsticks
• 3 scallions, sliced
• 2 cloves garlic, minced
• 3 tsp Spicy Thai Blend
• 3 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1/2 tsp salt
• 2 tbsp chopped cilantro
Optional
• Lime wedges
• Sesame seeds
• 1 small chile
Instructions
1. Cook noodles according to package directions. Drain well and set aside.
2. Heat vegetable oil and sesame oil in a large skillet over medium-high heat. Add carrot and cook 2 minutes.
3. Add scallions, garlic, and Spicy Thai Blend. Cook 1 minute, stirring constantly.
4. Stir in soy sauce, honey, rice vinegar, and salt. Simmer 1–2 minutes until glossy.
5. Add cooked noodles and toss well until evenly coated and hot throughout.
6. Divide into bowls and top with cilantro, lime wedges, sesame seeds, or sliced chile if using.
Thai Green Curry
Creamy coconut curry with tender chicken, sweet potatoes, and bright herbal flavor from Thai Green Curry Blend.
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Serves: 4 | Time: ~35 min | Method: Stovetop
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Ingredients
• 1 lb boneless skinless chicken breast or thighs, cut into bite-size pieces
• 2 medium sweet potatoes, peeled and cubed
• 1/2 yellow onion, diced
• 1 red bell pepper, chopped
• 3 tsp Thai Green Curry Blend
• 1 tbsp oil
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken broth
• 1 tsp sugar
• 1/2 tsp salt
• 5 oz spinach
• 3 cups cooked jasmine rice
Optional
• Fresh cilantro
• Sliced green onions
• Lime wedges
• Sliced chile
Instructions
1. Toss chicken with 2 tsp Thai Green Curry Blend. Rest 10–20 minutes (longer improves flavor but is not required).
2. Heat oil in a large skillet or saucepan over medium-high heat. Add onion and bell pepper and cook 4 minutes until softened.
3. Add chicken and cook 4–5 minutes until lightly browned.
4. Stir in sweet potatoes, chicken broth, sugar, salt, and remaining 1 tsp Thai Green Curry Blend. Cover and simmer 8–10 minutes until sweet potatoes are nearly tender.
5. Stir in coconut milk and bring to a gentle simmer. Add spinach, cover, and cook 2–3 minutes until wilted and the chicken reaches 165°F internally.
6. Spoon rice into bowls, top with curry, and finish with cilantro, green onions, lime, or chile if using.
Savory fried rice with tender chicken, bright lime, and bold sweet herbal flavor from Thai Green Curry Blend.
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Serves: 4 | Time: ~30 min | Method: Stovetop
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Ingredients
• 5 cups cold cooked white rice
• 1 lb boneless skinless chicken thighs or breasts, cut into bite-size pieces
• 1 egg, beaten
• 3 tsp Thai Green Curry Blend
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 3 cloves garlic, minced
• 1 shallot or 1/4 onion, finely chopped
• 2 tbsp oil, divided
• 2 1/2 tbsp fish sauce
• 1 tbsp soy sauce
• 1/4 cup chicken broth
• Juice of 1 lime
• 3 green onions, sliced
Optional
• Crushed red pepper flakes
• Chopped cilantro
• Lime wedges
Instructions
1. Toss chicken with 2 tsp Thai Green Curry Blend, garlic powder, and black pepper. Rest 10–15 minutes (longer improves flavor but is not required).
2. Break up cold rice with your hands or a fork so there are no large clumps.
3. Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken, minced garlic, and shallot. Cook 5–7 minutes until the chicken reaches 165°F internally.
4. Push chicken to the side of the pan. Add remaining oil and pour in beaten egg. Scramble until just set.
5. Add rice, fish sauce, soy sauce, broth, and remaining 1 tsp Thai Green Curry Blend. Stir-fry 4–5 minutes until hot, evenly coated, and lightly toasted in spots.
6. Remove from heat and stir in lime juice and green onions. Top with red pepper flakes, cilantro, or extra lime if using.
Crispy baked fish tacos with crunchy slaw, creamy avocado, and bright lingering heat from Spicy Thai Blend.
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Serves: 4 | Time: ~35 min | Method: Oven
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Ingredients
• 1 lb cod, haddock, or other white fish, cut into strips or bite-size pieces
• 8 small flour or corn tortillas
• 1 cup plain breadcrumbs or panko
• 3 tsp Spicy Thai Blend
• 1 tsp garlic powder
• 1/2 tsp salt
• 2 tbsp oil
• 2 cups shredded cabbage slaw mix
• 2 tbsp mayonnaise or bottled Thai-style dressing
• 1 avocado, sliced
Optional
• Salsa
• Lime wedges
• Jalapeño slices
• Chopped cilantro
Instructions
1. Toss fish with 2 tsp Spicy Thai Blend, garlic powder, and salt. Rest 10–15 minutes (longer improves flavor but is not required).
2. Preheat oven to 425°F. Mix breadcrumbs with remaining 1 tsp Spicy Thai Blend. Drizzle fish with oil, then coat evenly in seasoned crumbs.
3. Arrange fish on a lightly oiled sheet pan in a single layer. Bake 12–15 minutes until golden and the fish flakes easily and reaches 145°F internally.
4. In a bowl, toss cabbage mix with mayonnaise or dressing until lightly coated.
5. Warm tortillas in a dry skillet or oven for 20–30 seconds each.
6. Fill tortillas with crispy fish, slaw, and avocado. Top with salsa, lime, jalapeño, or cilantro if using.
Caribbean Citrus
Light, bright, and full of island flavor, these grilled fish tacos balance citrusy sweetness with a gentle kick of heat. Caribbean Citrus brings a tangy, tropical note that pairs perfectly with fresh mango and lime.
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Serves: 4 | Time: ~35 min | Method: Grill
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Ingredients
- 1 lb mahi mahi fillets
- 1 tsp olive oil
- 2½ tsp Caribbean Citrus
- 8 corn tortillas
- 1 mango, sliced into thin strips
- ¼ cup red onion, thinly sliced
- ½ cup cilantro, chopped
- 2 tbsp lime juice
- ½ tsp salt
Optional
- Sliced jalapeño
- Extra lime wedges
Instructions
- In a bowl, combine mango, red onion, cilantro, lime juice, and a pinch of salt. Mix well and refrigerate. Rest 15–30 minutes (longer improves flavor but is not required).
- Brush mahi mahi with olive oil and season evenly with Caribbean Citrus. Rest 10–15 minutes (longer improves flavor but is not required).
- Preheat grill to medium-high heat.
- Grill fish 4–6 minutes per side, turning carefully, until cooked through and internal temperature reaches 145°F.
- Remove fish from grill and break into large pieces. Warm tortillas briefly on the grill.
- Fill tortillas with fish and top with mango slaw. Serve immediately.
Fast, simple, and full of tropical flavor, these shrimp bring a bright citrusy sweetness with just a touch of heat. Caribbean Citrus creates a light, flavorful crust that shines on the grill.
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Serves: 4 | Time: ~25 min | Method: Grill
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Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 2½ tsp Caribbean Citrus
- ¾ tsp salt
- ½ tsp black pepper
Optional
- Lime wedges
Instructions
- In a bowl, toss shrimp with olive oil, Caribbean Citrus, salt, and black pepper until evenly coated. Rest 10–15 minutes (longer improves flavor but is not required).
- Preheat grill to medium-high heat.
- Thread shrimp onto skewers.
- Grill shrimp 2–3 minutes per side, turning once, until opaque and cooked through to 145°F.
- Remove from grill and serve immediately with optional lime wedges.
Fresh, crisp, and lightly tropical, this zoodle salad swaps pasta for a brighter, lighter bowl. Caribbean Citrus adds a subtle sweet-tart lift that makes the vegetables pop.
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Serves: 4 | Time: ~20 min | Method: Stovetop
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Ingredients
- 2 large zucchini, spiralized
- Pinch of salt
- 1 clove garlic, minced
- ½ cup grape tomatoes, halved
- ½ English cucumber, diced
- ¼ cup red onion, thinly sliced
- ¼ cup olives, halved
- ½ cup feta cheese, crumbled
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp Caribbean Citrus
- ¼ tsp black pepper
Optional
- Extra lemon wedges
Instructions
- Place spiralized zucchini on paper towels, sprinkle lightly with salt, and let sit to release moisture. Rest 10–15 minutes (longer improves texture but is not required).
- In a large bowl, combine garlic, tomatoes, cucumber, red onion, and olives.
- In a small bowl, whisk together olive oil, lemon juice, Caribbean Citrus, and black pepper.
- Pat zucchini dry and add to the bowl with the vegetables.
- Pour dressing over and toss until evenly coated. Add feta and gently toss again.
- Serve immediately.
Jamaican Jerk
Bold, smoky, and full of island flavor, this grilled chicken leans into the sweet heat of jerk seasoning. The marinade keeps it juicy while building that classic spicy, aromatic crust.
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Serves: 4 | Time: ~35 min (plus marinating) | Method: Grill
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Ingredients
- 1 lb boneless, skinless chicken breasts
- ½ cup yellow onion, chopped
- ¼ cup green onion, chopped
- ¼ cup olive oil
- ½ cup orange juice
- ¼ cup lime juice
- 2 tbsp white vinegar
- 3 tsp Jamaican Jerk Seasoning
- ¾ tsp salt
- ½ tsp black pepper
Optional
- Extra lime wedges
Instructions
- In a large bowl, combine yellow onion, green onion, olive oil, orange juice, lime juice, vinegar, and Jamaican Jerk Seasoning. Stir well to form a marinade.
- Add chicken and coat thoroughly. Cover and rest 30–60 minutes (longer improves flavor but is not required).
- Remove chicken from marinade and pat dry. Discard remaining marinade.
- Preheat grill to medium-high heat.
- Grill chicken 5–7 minutes per side, turning occasionally, until fully cooked and internal temperature reaches 165°F.
- Remove from grill and rest 5 minutes before serving.
Juicy, grilled burgers with a Caribbean twist, these bring sweet heat and warm spice to a classic cookout favorite. Jamaican Jerk seasoning blends right into the beef for bold flavor in every bite.
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Serves: 4 | Time: ~25 min | Method: Grill
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Ingredients
- 1 lb ground beef (80/20)
- 3 tsp Jamaican Jerk Seasoning
- 2 tbsp orange juice
- 1 tbsp lime juice
- 1 tbsp apple cider vinegar
- ½ tsp salt
- ½ tsp black pepper
- 4 burger buns
Optional
- Cheese slices
- Cooked bacon
- Sliced jalapeño
Instructions
- In a large bowl, combine ground beef, Jamaican Jerk Seasoning, orange juice, lime juice, apple cider vinegar, salt, and black pepper. Mix just until combined.
- Form into 4 patties, handling the meat lightly to keep them tender.
- Preheat grill to medium-high heat.
- Grill burgers 4–5 minutes per side, until cooked to desired doneness and internal temperature reaches 160°F.
- Toast buns briefly on the grill if desired.
- Serve burgers on buns with optional toppings.
A quick, colorful stir fry with a tropical edge, this dish balances sweet pineapple with the warm heat of jerk seasoning. It’s a fast, flavorful way to bring Caribbean-inspired cooking into a weeknight meal.
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Serves: 4 | Time: ~30 min | Method: Stovetop
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Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp oil
- 1 red bell pepper, diced
- ½ cup pineapple chunks (canned or fresh)
- 2 tbsp pineapple juice
- 3 tsp Jamaican Jerk Seasoning
- ¾ tsp salt
- ½ tsp black pepper
Optional
- Pinch of cayenne
Instructions
- Bring a small pot of water to a boil. Add sweet potatoes and cook 8–10 minutes until just tender, then drain.
- In a bowl, toss chicken with 2 tsp Jamaican Jerk Seasoning and a pinch of salt. Rest 10–15 minutes (longer improves flavor but is not required).
- Heat oil in a large pan over medium-high heat. Add chicken and cook 5–7 minutes, stirring occasionally, until browned and cooked through to 165°F.
- Add bell pepper and cook 2–3 minutes until slightly softened.
- Stir in sweet potatoes, pineapple, pineapple juice, and remaining 1 tsp Jamaican Jerk Seasoning. Cook 2–3 minutes until everything is heated through and well coated.
- Remove from heat and serve immediately.
Rich Pimento
An easy, all-in-one dinner where thick pork chops roast with hearty vegetables on a single pan. Rich Pimento forms a lightly caramelized crust on the pork while bringing out the natural sweetness in the carrots and potatoes.
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Serves: 4 | Time: ~55 min | Method: Oven
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Ingredients
- 4 boneless pork chops (about 1 inch thick)
- 3 large carrots, sliced
- ¾ lb fingerling potatoes, halved
- 8 oz green beans, trimmed
- 2 tbsp olive oil
- 3 tsp Rich Pimento (Sweet & Savory Pork Blend)
- 1 tsp salt
- ½ tsp black pepper
Optional
- Pinch of cayenne
Instructions
- Preheat oven to 425°F.
- Toss carrots with a little olive oil, ½ tsp Rich Pimento, and a pinch of salt. Place on a sheet pan. In the same bowl, toss potatoes with oil, ½ tsp Rich Pimento, and a pinch of salt, then add to the pan. Roast 20 minutes.
- While vegetables roast, toss green beans with a little oil and a pinch of salt. Rub pork chops with remaining oil, 2 tsp Rich Pimento, remaining salt, and black pepper. Rest 10–15 minutes (longer improves flavor but is not required).
- Remove pan from oven and flip the carrots and potatoes. Nestle pork chops onto the pan and add the green beans.
- Return to oven and roast 20–25 minutes, flipping pork halfway through, until pork reaches 145°F and vegetables are tender.
- Remove from oven and rest pork 5 minutes before serving with the vegetables.
A hearty, flavor-packed bowl built on slow-simmered beans and soft vegetables over rice. Rich Pimento adds a subtle sweet-tart depth that makes this simple, meatless meal feel complete.
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Serves: 4 | Time: ~50 min | Method: Stovetop
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Ingredients
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 bell peppers, diced
- 1 cup grape tomatoes, diced
- ½ cup chopped cilantro
- 2 cloves garlic, minced
- 2 cans black beans, drained
- 3 tsp Rich Pimento (Sweet & Savory Pork Blend)
- ¾ tsp salt
- ½ tsp black pepper
- 2–3 cups cooked rice
- Water, as needed
Optional
- Diced fresh tomatoes
- Sliced jalapeño
- Avocado or guacamole
- Chopped cilantro
Instructions
- Heat olive oil in a large pan over medium-high heat. Add onion and bell peppers and cook 5 minutes until softened. Add tomatoes and cilantro and cook another 5 minutes.
- Stir in garlic and 1½ tsp Rich Pimento. Reduce heat to medium and simmer 20–30 minutes, stirring occasionally and adding a splash of water if the pan looks dry, until vegetables are very soft.
- Add black beans, remaining 1½ tsp Rich Pimento, salt, and black pepper. Stir and cook 5–10 minutes until beans are heated through and flavors come together.
- Spoon rice into bowls and top with the black bean mixture.
- Add any optional toppings and serve.
A bright, laid-back pasta salad with a subtle Caribbean feel, where sweet corn and fresh vegetables meet a creamy dressing. Rich Pimento adds a warm, lightly spiced note that nods to Jamaican-style flavors without overpowering the dish.
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Serves: 4 | Time: ~35 min | Method: Stovetop
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Ingredients
- 8 oz small pasta (rotini or bowties)
- 3 ears corn, cooked and kernels removed (or 2 cups frozen, thawed)
- 2 tsp olive oil
- 2 tsp Rich Pimento (Sweet & Savory Pork Blend)
- ½ cup green onion, chopped
- ½ small red onion, chopped
- 1 bell pepper, chopped
- ½ cup parsley, chopped
- 1 cup cheddar cheese, shredded
- ½ cup mayonnaise
- 2 tsp lemon juice
- ¾ tsp salt
- ½ tsp black pepper
Optional
- Pinch of cayenne
Instructions
- Cook pasta according to package directions. Drain and let cool completely.
- Heat a large skillet over medium-high heat and add olive oil. Add corn and cook 5–6 minutes, stirring occasionally, until lightly charred.
- Stir 2 tsp Rich Pimento into the hot corn and mix well. Remove from heat and let cool completely.
- In a large bowl, combine green onion, red onion, bell pepper, parsley, cheddar cheese, mayonnaise, lemon juice, salt, and black pepper. Mix until evenly combined.
- Add cooled pasta and corn to the bowl and stir until everything is well coated.
- Refrigerate until ready to serve.
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:
- Preheat oven to 450°F.
- In a large bowl, combine sweet potatoes, 2 tsp olive oil, and Asado Blend. Toss to coat.
- Spread potatoes evenly on a baking sheet.
- Bake 20–25 minutes, stirring once or twice, until cooked through and slightly crispy.
- In a small bowl, whisk together ½ cup of the broth, almond flour, and cornstarch.
- Heat the remaining 3 tsp olive oil in a medium skillet over medium heat.
- Add onions and cook until tender.
- Add mushrooms and stir to combine.
- Pour in the broth mixture and cook, stirring constantly, until the gravy thickens, about 3 minutes.
- Stir in dried chives and keep gravy warm.
- Transfer roasted sweet potatoes to a serving platter.
- 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:
- Heat olive oil in a large skillet over medium-high heat. Add garlic and shallots and cook for 2–3 minutes until fragrant.
- Add mushrooms and cook, stirring gently, for 6–9 minutes until tender.
- Stir in Asado Blend, salt, and black pepper.
- 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
- Drain chickpeas, reserving ¼ cup of the liquid.
- Combine chickpeas, lemon juice, yogurt, garlic, Chimichurri Blend, black pepper, reserved chickpea liquid, and olive oil in a food processor.
- Blend for about 2 minutes until smooth and creamy.
- 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
- Heat 1 tbsp olive oil in a skillet over medium-low heat. Add sliced onion and cook 15–20 minutes until caramelized.
- Make the cheese sauce. Steam potatoes and carrots until very tender. Rinse briefly under cold water to cool slightly.
- 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.
- In a large bowl, mix water and salt until dissolved. Slowly stir in masarepa until a soft dough forms. Cover and rest 5 minutes.
- Divide dough into 10 equal balls. Flatten into discs about ½-inch thick and 3½ inches wide.
- 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.
- Warm black beans in a small saucepan. Stir in chili powder and cumin and heat through.
- Reduce griddle heat to medium. Add mushrooms and cook about 2 minutes. Add spinach and cook 1 minute until wilted.
- Assemble the benedicts. Slice 6 arepas in half. Layer each with black beans, mushroom-spinach mixture, and caramelized onions.
- 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
- Preheat oven to 400°F.
- In a large bowl, combine Chimichurri Blend, salt, and black pepper.
- Toss potatoes with olive oil until evenly coated.
- Add potatoes to the seasoning mixture and toss to coat.
- Spread potatoes on a parchment-lined baking sheet.
- 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
- Mix flour, salt, butter, and egg in a food processor or mixer.
- Add water slowly until the dough achieves a stretchy consistency.
- Cover dough and refrigerate at least 30 minutes.
- Toss crumbled ground beef with Empanada Blend. Add garlic powder and brown meat in a skillet.
- Add sofrito, paprika, cumin, turmeric, tomato sauce, onions, peppers, and potatoes. Cook until potatoes are tender. Let cool until easy to handle.
- On a floured surface, roll out dough to ⅛ inch thick. Do not roll too thin, as the filling will poke through the dough.
- Cut dough with a cookie cutter or cup into circles.
- Place 1–2 tablespoons meat in the middle of each dough circle, fold over dough, and crimp edges with a fork to seal.
- Heat oil to 350°F and fry pockets in batches until golden brown.
- 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
- In a medium bowl, combine all ingredients and mix well to form the marinade.
- 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.
- 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.
- 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:
- Preheat oven to 450°F.
- In a large bowl, combine sweet potato fries, Empanada Blend, cumin, oregano, chili powder, and olive oil. Toss well to coat evenly.
- Arrange fries in a single layer on a baking sheet.
- Bake for about 35 minutes, or until tender and lightly browned.
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