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One of my favorite and most simple ways to prepare vegetables is simply grilling them. The combination of charred flavors, smoke and spice results ...
Stone fruit season is one of my favorites. Aside from savoring the fruit as is, it offers great possibilities for cooked or raw dishes. This one is...
Fresh and herby tahini sauce with the depth and warm green chili spice of Shabazi spice blend
Inspired by a simple Israeli salad known as Lali salad, in this spicy take I use our Shabazi blend and serrano peppers to add bright heat, and labn...
This vegan preparation combines a few ingredients not often mixed together to make a savory and tart salad with gentle heat that's incredibly refre...
Deep fried foods are something that I rarely make at home due to the mess and prep-time, so I came up with this idea for making a quick falafel-ish...
Here's a two part recipe, first I make my version of saag (stewed and pureed greens), then cook eggs in the puree shakshuka style, before topping w...
Jicama is actually at the tail end of its season in the spring, which is a perfect excuse to pick one up and combine it with crops that are just co...
Return to green life. A rough translation. This dish is inspired by one with a similar name that is tomato-based and from Veracruz, Mexico. My vers...
Thighs are my favorite part of the chicken, and are a very easy way to make a quick meal happen. This recipes uses Redhead Hot Sauce (made with our...
Fried rice is a common way to use up leftover rice in Japan, but who is to say that fried rice always has to have an Asian flavor. In this dish I u...
I cook potatoes pretty frequently (maybe it's a side-effect of being half-German), and I love the skins. Whenever I peel more than a potato or two ...
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