Paprika Roasted Baby Potatoes with Black Garlic Aioli

It's a running joke at the shop is that we have never ate a potato we didn't like. Just because they're all delicious, however, doesn't mean we can't have favorites. This potato recipe makes for an easy side dish or appetizer, and we've found ourselves coming back to it over and over again. There are just a few ingredients here, but they're all full of flavor. The Hungarian Paprika is sweet, fruity and coats these baby potatoes beautifully. Alongside the potatoes, we made a Black Garlic aioli that you're going to want to put on everything. Black Garlic is fermented and fruity, somewhat reminiscent of molasses. It doesn't have the bite of regular garlic, and it has umami qualities similar to balsamic vinegar. Together, these mini potatoes and aioli make for a delicious and flavorful bite.

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Juniper Pelmeni

What are Pelmeni? These little morsels are Russian dumplings, typically filled with simple ingredients and formed into a tortellini-like shape. Combinations of meat are the most common fillings, with mushrooms, cabbage, tomato and horseradish sometimes making an appearance. Pelmeni are typically shaped by hand, but we thought the twelve dollar pelmeni mold we bought was well worth the price. We opted for a pork and bison filling for these pelmeni, which we seasoned with Juniper for an intriguing counterpoint to the rich, savory flavors of the meat. Juniper is piney, sweet and fragrant - everything you want this time of year. We garnished our pelmenis with caramelized sweet onions, sour cream and fresh dill to complete the dish.

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Garam Masala Meatballs with Mango Chutney

These meatballs are sweet, spicy, fruity and tangy. We seasoned our meatballs with an all purpose blend, Indian Garam Masala. For the chutney, we used some over-ripened mangoes and chopped dried tart cherries, although dried cranberries would be delicious, too. Making it the perfect sauce adding warmth and bite from nigella seeds and cayenne. Chutney has a lot of uses and is normally used to add sweet and sour tang to Indian dishes. Next we stewed the meatballs in the chutney. After 45 minutes of simmering these meatballs melt in your mouth! We used beef here, but lamb would be delicious, too! Add a toothpick to them for an easy appetizer or serve over basmati rice.

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Juniper Duck Breast Pastrami

Make your own pastrami! Easy? Yes. Impressive? Yes. Delicious? YES!!!! This pastrami will bring Pacific Northwest flavors to your charcuterie board and guests clamoring for more. Juniper berries impart sweet, piney flavors with citrus top notes that play perfectly with European Coriander Seed. The smoky layers on the crust hint at a campfire flavored with Alderwood Smoked Salt and Upper Left Madrona Smoked Honey. This pastrami has turned many into duck lovers and will be the first to go on your smorgasbord. Use for charcuterie plates, sandwiches and pasta dishes. Tasty cold.

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Za'atar Khachapuri

This popular Georgian pastry will soon become one of your favorite comfort foods! Khachapuri is a boat-shaped bread filled with cheese, egg, and other ingredients. After baking, the crust can then be ripped off and dipped into the filling. It's a perfect dish for brunch time cravings or a happy hour snack. This recipe combines a three cheese blend with Green Za'atar, a mix of toasted sesame seeds, thyme, sumac, dill and oregano. The grassy, nutty notes of the Za'atar neatly compliment the cheese and egg.Why stop there, though? One of the best qualities of Khackapuri is the endless flavor variations you can try. Try making this recipe with Syrian Za'atar or or Svaneti Seasoned Salt instead. This was our first Khachapuri attempt, but it certainly won't be our last.

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Honey Crisp Mountain Cocktail

This ice-cold cocktail still has warmth, thanks to a bounty of spicy autumn flavors. A mix of whiskey and apple brandy form the base of this drink, which we've paired with a honey-sweetened batch of Mediterranean Mountain Tea. With every sip you'll taste different herbs like marjoram, sage, rosemary, and mint, which cut through the bite of spirits. For a final touch of fall, we garnished it with a Cinnamon Toast Spice rim.

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Rocky Mountain Pork Loin & Savory Applesauce

Early Fall harvest provides a perfect menu to highlight our Rocky Mountain Rub. Toasted juniper with notes of citrus and pine combine with oregano and savory, black pepper and allspice to give a taste of the mountain high country. Rubbed on pork tenderloin and served on a bed of vinegar-massaged kale and savory applesauce, it makes a hearty meal that is light enough for early fall days. It still hints at summer. The applesauce is a show stopper in its own right, seasoned with brown butter and Poultry Rub. The batch we made for this recipe is pretty big thanks to an abundance of apples in our orchard, and it can be canned to last. If you don't have the volume, just pare it down to make enough for this delightful meal. A quick sauté of crispy leeks with butter and Rocky Mountain Rub is the perfect garnish.

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Kala Masala Shrimp Cakes

Kala Masala is an Indian spice blend, named for the dark color of its ingredients, which are often toasted before use. Sweet spices like Cloves and tangy Amchoor make this blend an excellent seasoning on seafood, and especially good on shellfish.We used Kala Masala as the signature flavor in these shrimp cakes, which have sweet potato and rice as the binder and a coconut crust. That also makes them gluten free, for those keeping score. The Rooster Spice aioli, which we whipped up as a dipping sauce, takes no time at all. It's spicy and just a little bit sweet: the perfect accompaniment to these tasty appetizers.

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Allspice Panna Cotta

Panna cotta is delicate and not overly sweet, making it a perfect vehicle for showcasing rich and distinctive flavors. For a late summer dessert that pairs well with the bounty of seasonal fruit, we whipped up a batch of this Italian treat and infused it with allspice. This little berry is a gem of a seasoning, layered with warm and complex flavors. Its taste evokes warm, familiar spices like cinnamon, clove and nutmeg, yet remains distinctly its own. Stone fruit like nectarines and cherries make excellent companions for allspice. They're rich and sweet, and make its bold flavors beam!

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