We love using the Insant Pot to create a big pot of protein to use throughout the week in grain bowls, on salads or to stuff into sandwiches. This Moroccan Chicken is one of our new favorites. The cinnamon-allspice-clove combo of our Moroccan Blend makes for a fragrant and spicy flavor profile that is perfect...
This power bowl will get you to a quick dinner plus delicious leftovers for lunch! We created a zingy marinade with our Honey Ginger Balsamic and Citrus & Ginger Blend. We crisped the beef and served over fluffy rice. Topped off with Pickled Red Onions and Cucumbers, fresh jalapeno, cilantro and a Chili Oil drizzle…this...
Simple and craveable, these mushrooms combine our umami-rich Porcini Extra Virgin Olive Oil with a syrupy glaze from our Honey Ginger Balsamic. Spoon them over a bowl of creamy polenta, and you’ve got yourself a super satisfying plant-based meal.
Garlic Maple Blend is a top customer pick for salmon. We love what the Meyer Lemon Extra Virgin Olive Oil and Honey Ginger Balsamic works to bring all the flavors together. Serve it up with some quick sauteed spinach and sweet potatoes – like our Hasselback Sweet Potatoes. Such beautiful colors on the plate and...
We love these slow braised chicken tacos spiced with Guajillo Chiles and our delicious Baja Fish Taco Blend. Top with our favorite Quick-Pickled Red Onions, Cotija or Feta, thinly sliced radish, and cilantro. A favorite in our Teaching Kitchen from our Taco Tuesday Cooking Class.
We teach this quick, easy and flavor explosive recipe in the Teaching Kitchen in our Not My Mother’s Chicken cooking class. This is the class where we answer the question we hear almost every day: how do I make boneless, skinless chicken breasts taste better? Start with this recipe! Incredibly full-flavored and comes together in...
Perfectly packable and portable, this delicious salad comes together in a pinch! Rice noodles soak up the gingery dressing while the cabbage stays nice and crisp. Honey Ginger Balsamic Vinegar and Key Lime Avocado Oil form the flavor base for the vinaigrette while Schichimi Togarashi rounds out the spice and umami perfectly.
The smoky-warm spices in the Moroccan Blend are in great company with rich salmon. The cinnamon, clove, chiles and smoked paprika in the Moroccan Blend are the perfect backdrop for the sweet, syrupy Honey Ginger Balsamic glaze. A delicious combo for this salmon. A great weeknight – or any night – meal.
Once we found out Brussels Sprouts were little cabbages, we just couldn’t get enough. Honey Ginger Balsamic works wonders on these little cabbages especially when combined with apples, onions, almonds and finished with our Bayou Sunset Grinder Salt. Now, eat your vegetables!