Bright & Zesty

Get ready for a taste explosion with our Zesty Biscayne Chicken Skewers! The vibrant flavors of the Caribbean, bursting with zesty citrus, allspice, and a hint of chile pepper heat, will transport your taste buds to a tropical paradise. Our secret weapon? The Biscayne Citrus Rub marinade, infused with the essence of sunshine and good vibes. Picture this: light beer and Upper Left Madrona Smoked Honey joining forces to create a magical elixir that lets…

Limón-Chile creates a tangy, flavorful marinade that's surprisingly mild and appeals to everyone in the family. For this quick dish, we dressed up the chicken and added it atop a bowl of fresh ingredients. The baked chicken is so juicy that you likely won't need any additional sauce, but don't be afraid to customize your chicken bowl. Use our Rooster Spice to add a little heat or a light dressing of your choice.

This Cuban spiced pork is an easy recipe for the slow cooker as summer slides into fall, when the comfort of a warm roast starts to sound appealing, but you're not quite ready to let go of the bright flavors of citrus and fresh herbs. Our Cuban Spice seasons the meat with cumin, oregano and orange for deep layers of flavor, with lime, orange and mint adding sunny flavors to the sauce. Serve alongside black…

Crusted with sumac and Alderwood smoked salt, this cauliflower steak is a healthy vegetarian entree full of texture and color. The dish is inspired by Mediterranean flavors that compliment summer vegetables, and it's accompanied by a hearty spelt grain salad tossed in El Greco Citronette. The salad has orange and lemon juice for acidity and garden herbs like oregano and basil. To finish the dish, we sprinkled on some chopped dried cranberries for tart and…

Syrian Za'atar is a glorious mix of sumac, toasted sesame seeds and spices, creating a nutty, tangy flavor explosion. When sprinkled on this salad, it adds a rich, earthy depth that pairs beautifully with the sweet roasted beets and juicy grape tomatoes. The creamy avocado, fanned out on top, adds a luscious texture that won't make you miss the cheese.

Winter often gets overlooked for its fruit bounty so keep your eyes open and don't miss out. This salad hits all the flavor highlights and brings the promise of spring right to the table. It is sweet, salty, sour, and best of all bright! To top it off, we created a French inspired strawberry vinaigrette with our Orange Tarragon blend. Full of umami with shallots, chives, garlic and black pepper, this blend brings the garden…

Rhubarb is the star of this stunning slaw. Often overlooked as a seasonal vegetable, the raw flavor is tart and fruity, with a satisfying crunch. Combined with a complimentary mixture of purple cabbage, carrots and shallot, it brings a rainbow of color and texture to your spring salad plate. To fancy it up, we created a crispy curl to the thinly sliced rhubarb by giving it an ice water bath. A vinegar based dressing seasoned…

Fermented food just continues to become more popular every year. We were glad to find this local cookbook, Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by Julie O’Brien and Richard Climenhage. Here's a sneak peek at one of their recipes... From the Author: "We didn’t start making Caraway Kraut until our third year in business—we just weren’t sure if our customers would like the distinctive…

If you're a pickle fanatic, this one's for you. This vegetarian delight is as hearty as it gets, and guess what? It's gluten-free with a simple switch to potato starch. We're taking Elliott Bay Seasoning flavors – paprika, bay leaf, cardamom, celery seed, and a hint of clove – a gorgeous complement to those zesty dill pickles. It's a tangy, savory, filling, and a downright satisfying bowl.

This genius twist on Caesar dressing is a snap to make and boasts all the flavors in a classic Caesar. The twist? We've managed to make it vegan and low cholesterol with a little spice magic. Worcestershire powder is the umami bomb instead of the traditional anchovy, and black salt with its slightly sulfurous taste opts in for the egg. This recipe makes about a half quart. It keeps well in the refrigerator and can…

This marmalade-like sauce is fruity, sweet, tart, and sour, with a spicy kick from the yellow mustard seeds. This mostarda proves cherries aren't just for dessert. It's perfect for pork chops, roasted chicken, or adding a gourmet touch to a charcuterie board.

In college, a friend from Azerbaijan first introduced me to Sumac. The deep reddish-purple spice is sour and bright, and makes for a beautiful garnish. Ever since then, I've always thought of it as a curious and versatile alternative to lemon. That substitution takes center stage in this luscious summer desert. Sumac and strawberries make an excellent flavor pairing, with the tartness of the spice balancing the berries. As a subtle twist, we added the…

You can never have too many lemon bar recipes, but this one is the only one that you need. This was my Grandma's recipe, and the stains on the recipe card are a testament to how often it's been made. Most lemon bars are made too sweet to cut the tartness of the lemon, but the addition of the glaze in this recipe balances out the sweet and tart lemon flavor perfectly. Sometimes I add…

Celebrate Cinco de Mayo like never before with this delicious cocktail. The hibiscus infuses a deep rich red color to this libation... Add a slice of lime and Sel de Mer to the rim of your glass and you have the colors of the Mexican flag! Almost cranberry in flavor, it's got a "zing" that is enhanced by using silver tequila and the homemade spiced simple syrup. Tune in to the mariachi station on Pandora…