Cauliflower Tortillas

Sorry corn, I love you, but I don't need you anymore. I have a new BFF - and it's name is cauliflower. Please don't be jealous - you'll always have a place in my kitchen, just not when it comes to making tortillas. Cauliflower, the new low-carb darling, does an amazing job at creating flavorful, flexible tortillas good enough for sandwich wraps, tacos, enchiladas - even lasagna, if seasoned properly. And that's the beauty of this recipe - you can flavor these tortillas any way you like, whether it's for Mexican food, Greek gyros, or, and here's the most amazing thing of all: as a stand-in for Caraway Rye Bread. Oh, how I've missed the unmistakable flavor of a fresh slice of rye bread! Well, I'm here to tell you that it's back on the menu, cauliflower style. All it takes is a spoonful of our Ranch seasoning and a some whole caraway seeds, and the transformation is complete. Welcome back, turkey, corned beef, and pastrami sandwiches!

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Grain-Free Yucatan Tamales

What could be more enticing than a tender, fragrant home-made tamale? Pillowy soft steamed masa on the outside, secret pockets of glorious filling and sauce on the inside. Home-made food is all about the love, and this recipe has that and more, because it's also all about the carbs, or, more specifically, the lack of them. You see, these babies bypass the use of corn for the masa, opting instead to incorporate our old friend, the cauliflower. Yes, it can be done!This new take on a traditional food is actually easier to make, since we'll be using parchment paper instead of corn husks, and baking in the oven instead of steaming on the stove. This technique allows the excess moisture in the cauliflower masa to evaporate out, and the eggs provide the necessary lift to make the dough puff up. The Yucatan Rojo BBQ Rub adds a subtle, spicy note that helps tame the flavor of the cauliflower, and the nutritional yeast adds a touch of umami. We've used any number of fillings for these tamales, from a quick store bought pork chili verde to your favorite pulled pork recipe. So gather up a few extra hands, and get ready for a tamale party!

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Sheet Pan Chicken Pot Pie

Need something new to bring to your next potluck, or just an easy meal to feed a crowd? Try thinking beyond the typical foods that come in a bowl: soup, chili, salad, or fruit salad. How about bringing it in style with a fragrant, golden, pastry-topped chicken pot pie, big enough to serve 12? I'm talking about the quintessential comfort food served up in a sheet pan - the 12" x 17" rimmed workhorse of every serious baker's kitchen. Our version takes the classic pie one step further by using our Provencal Seasoned Salt as the secret ingredient. The delicate, summery notes of this French-inspired blend will bloom throughout the saucy filling, bringing hints of fennel, garlic, chervil, and tarragon that perfectly compliment the chicken and vegetables. You can choose to go the quick route, using rotisserie chicken, store-bought pie crust, and frozen vegetables, or channel your inner homemaker with oven baked (or in my case, microwaved) chicken thighs and homemade pie crust. If you're making your own pie dough, using part shortening/part butter makes for a more flexible crust, which is easier to work with in a large sheet like we're doing here. We like the classic combination of carrots, celery, onion and peas, but feel free to throw in whatever vegetables catch your eye. One important note: place a large baking sheet or piece of foil on the rack below the sheet pan to catch any drips. You'll be glad you did!

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Pumpkin Seed Dip with Yucatan Rojo Spiced Oil

This traditional Yucatan dip, known as Sikil Pak, is made from a base of ground pumpkin seeds, or pepitas. On its own, it has a fresh, creamy, nutty taste, lighter in flavor but similar in texture to a traditional hummus dip. But when drizzled with our Yucatan Rojo spiced oil, something magical happens. Each bite offers a contrast in flavors, with the earthy Rojo-spiced oil adding a vivid contrast to the mellowness of the pepitas, elevating this Mexican party dish to a whole new level. This dip whips up in a jiffy, especially if you use pre-salted and roasted pepitas, though you can opt to toast your own. Serve it with crackers or tortilla chips, along with fresh crudites such as sliced jicama, carrots, snap peas and green pepper strips for an inventive alternative at your next barbeque or potluck. The spiced oil also makes a great topping when drizzled on fish tacos, scrambled eggs, burgers, pizza, or just about anything else you can think of.

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Nigella Wheat - Free Thins

These delightful grain-free crackers are sure to become a favored new addition to your baking repertoire. Slightly sweet from the almond flour, yet savory enough to use with a dip, these wheat-free, grain-free crackers are easy to make and keep exceptionally well for whenever that 'crunchy' craving hits. The Nigella Seed add an extra dimension of toasty, oniony flavor and a toothy bite that creates an exceptionally satisfying mouth-feel. Nutritional yeast is an inactive yeast that lends a cheesy, nutty, savory flavor as well as a bounty of nutrients, including B vitamins, trace minerals and all 9 essential amino acids. The result? All of the taste, but none of the guilt in a snappy little snack cracker.

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Grilled Polenta and Vegetables Provencal

Summer = grill = good times. Especially when it comes to fresh vegetables. Throwing your vegetables onto a hot grill gives them that "je ne sais quoi" you can't get any other way. And when you add a touch of our Provencal Seasoned Salt, well, it's enough to make the most reluctant veggie eater sit up and take notice. The bright, lively flavors of this seasoning salt can turn the most mundane zucchini and eggplant into a French-inspired masterpiece. Now, those nice crispy veggies need somewhere to bed down, so why not throw a firm piece of creamy, luscious polenta, also spiked with Provencal Seasoned Salt, onto the grill with them? The Provencal Seasoned Salt, featuring a blend of fennel, garlic, chervil, tarragon and other spices carries beautifully throughout the dish. There you have it, a perfectly matched set. This easy method for cooking polenta comes to us from the folks at America's Test Kitchen. Adding a pinch of baking soda to the boiling water serves to soften the outside of the polenta grains, allowing them to quickly break down and release their starch, eliminating the need to stand over a hot stove, stirring constantly for 25 minutes. What's not to like about that?

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Nigella Watermelon Salad

Nothing says summer quite like watermelon, and this salad has all the right flavors to complement it. Juicy watermelon chunks are dressed with lime juice for an unbelievable sweet/tart pairing. Nutty arugula and savory onion hints from the nigella seeds add a hint of savory crunch. And because my crowd is always game for a little extra summer heat, a sprinkle of Marash chile flakes round out the finish. This salad is easy to whip up for a weeknight side dish and scales up nicely for a crowd pleasing BBQ or picnic.

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Pakistani Curry S’mores with Toasted Cumin Marshmallows

These S’mores add a global flavor twist to an old favorite. The hints of savory complement the sweet with mild Pakistani Curry. in the graham cracker and toasted cumin in the marshmallow. They smell amazing and are a great activity around a camp fire. Charring and roasting the marshmallows brings out the toasted cumin flavor. If the outdoors aren’t your thing you can achieve the same result at home using a blow torch to impress your friends.These marshmallows work with more than S’mores, use them to top your favorite cocoa or mocha, or even sweet potato casserole. This unique spin on marshmallows is fragrant, slightly savory and will add depth of flavor to your favorite recipes.The staff favorite used orange dark chocolate in the S’mores but the possibilities are endless. Once you master the toasted cumin marshmallow and Pakistani Curry graham crackers you will be able to substitute them in all your favorite treats.

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Crunchy Harissa Lemon Pickled Vegetables

These overnight pickled vegetables are easy to make and delicious! They are crunchy and full of flavor with the warm spice of Harissa, bright Moroccan Preserved Meyer Lemon Paste and a hint of honey. Serve as a crunchy salad topper or condiment on a lamb sandwich or in fish tacos. Go ahead and double or quadruple the batch for your next gathering and keep some on hand in the refrigerator, they keep well up to a month. Save the brine for sauces marinades and salad dressings.

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