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Recipes We Love

Cooking is a journey with many variables, and recipes are your guides. You don’t have to follow them to the letter—adjust them to fit your own life, tastes, and ingredients. Just trust your senses, trust the process, and have fun!

Featured Recipes

Enjoy our top picks for summer flavors.

Blanched Asparagus

Blanching is a process that quickly cooks and cools vegetables to retain their bright color and texture. The lower stems of mature asparagus will likely have a tougher outer bark....

Dairy Free
Gluten Free
Vegan
Vegetarian
Chef Trent Blodgett

Pea Puree

The perfect bright Spring flavor, the essence of the peas really shines through and provides a great backdrop for any type of protein.

Gluten Free
Vegetarian
Chef Trent Blodgett

California Love Roasted Pepper Sauce

Serving Size: 1 Ingredients 3 red bell peppers, trimmed and seeded, rough chopped 2 jalapeño peppers, trimmed and seeded, rough chopped 3 garlic cloves, peeled 1 large onion, cut in...

Dairy Free
Gluten Free
Vegan
Vegetarian
Chef Trent Blodgett

Cauliflower "Couscous"

Cauliflower “couscous” is a low carb alternative to wheat based couscous and pairs perfectly with Spice Tribe’s Moroccan Chicken Tagine.

Dairy Free
Gluten Free
Vegan
Vegetarian
Chef Trent Blodgett

Bacon Sofrito

With the added depth of bacon, your pork dishes may never be the same! Great in rice, beans, braises, soups, and stews.

Dairy Free
Gluten Free
Chef Trent Blodgett

Tagine Base

This base is perfect for folding into cooked rice or adding a Moroccan flair to any stew, soup or dip.

Dairy Free
Gluten Free
Vegan
Vegetarian
Chef Trent Blodgett

Long-Tail Sunset Curry Paste

This simple base is fairly quick but packs a punch of flavor for stir-frys, curries or even as a marinade.

Dairy Free
Gluten Free
Vegan
Vegetarian
Chef Trent Blodgett

Thai Yellow Curry Prawns

This dish isn’t only great with prawns, try swapping the prawns for chicken or pork or your favorite vegetable, and you’ll be equally happy!

Dairy Free
Gluten Free
Chef Trent Blodgett

Chermoula Yogurt Sauce

Chermoula is the North African counterpart to Italian Salsa Verde or Argentine Chimichurri. The addition of mint and the Marrakesh Sitar blend gives it that characteristic Moroccan flair to set...

Gluten Free
Chef Trent Blodgett

Glazed Carrots

This recipe is hands down the best for carrots. The carrot juice adds that extra punch that makes the honey glaze so delectable. You can juice and strain your own...

Gluten Free
Vegetarian
Chef Trent Blodgett

Fisherman’s Seafood Stew

A seafood stew that is quick and easy to make, but tastes like it’s been slow cooked all day long! The hearty stock is packed with lots of flavor as...

Dairy Free
Gluten Free
Chef Patricio Duffoo

Lemon Chicken Bake

This is one of my favorite recipes to make when I’m feeling a little lazy and want something delicious and comforting. You can’t go wrong with a roasted bird and...

Dairy Free
Gluten Free
Chef Reina Gascon-Lopez

Crudité Platter with Dips

The word crudité originated within the French language and means “raw thing.” This appetizer dish can be made with almost any vegetable, but we strongly suggest preparing it using only...

Dairy Free
Gluten Free
Vegan
Vegetarian
Chef Patricio Duffoo

Cold Soba Noodle Salad

The first time that I tried a cold noodle salad, I was working at a Japanese restaurant. The concept of having a cold noodle salad on a hot day blew...

Dairy Free
Gluten Free
Vegan
Vegetarian
Chef Patricio Duffoo

Togarashi Lobster Rolls with Smoky Maple Butter

As a flat lay photographer, lobster rolls are a dream sandwich. That vibrant red from the lobster meat, the glisten of melted butter, and those split-top buns exploding with filling—how...

Lily Morello