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Quick Tips from the Farmers Market:

  • Mix 2 tsp olive oil and 1 tsp Ras El Hanout.  Toss bite-size pieces of cauliflower (or any in season vegetable) and roast.
  • Add 1-2 tsp Saigon Cinnamon to 1 cup Straus Family Organic yogurt.
  • Use Berbere as a dry rub on salmon.
  • Sprinkle Ceylon Cinnamon and ground Cardamom on cooked oatmeal.
  • Shake dry French Vinaigrette Blend on white fish before grilling or pan-frying.
  • Try Stinson Steak Rub on chicken, salmon, quail, and baked potatoes.
  • Add Guajillo Chili Powder to tomato soup and french fries.
  • Substitute Galangal for Ginger in cookie recipes to get a more subtle flavor.
  • Mix Bistro Blend with olive oil for bread dippers.
  • Dust Dusk over grilled peaches and serve with Three Twins Madagascar Vanilla ice cream.
  • Add Herbes de Provence or Fines Herbes to vegetable soup for more depth of flavor.
  • Try Dawn in coffee, on top of the foam in lattes, sprinkled over buttered toast, or even over popcorn as a kettlecorn stand-in.


Full Recipes


Side Dishes and Appetizers:




Let us know how they turn out!