Stay tuned for many more recipes.


Buffalo Sauce

Buffalo sauce is basically a  jazzed up perennial hot sauce that makes everything perfect… if that’s your culture?  Our buffalo sauce made with Qspice and olive oil is a game changer! Drizzle, dunk and dip to your heart’s delight.

Waldorf Mushroom Pâté

Looks aren’t everything, especially when it comes to food, right? Pâté is a super tasty thing we just don’t have that much control over. This one isn’t chopped liver; you’ll have the vegans and meatatarians going back for seconds. Move pâté past its usual appetizer residence to a condiment and toss it in hot pasta and rice or spread it on sandwiches and flatbreads.

Pico de Gallo

Pico de Gallo

Bottom line, pico de gallo has the same ingredients as salsa only it is always raw. In Mexico it might also be called salsa fresca (fresh salsa), salsa cruda (raw salsa), and salsa huevona (lazy salsa). The tomatoes make or break this recipe… only fragrant, ripe tomatoes will do!

Babaganoush

Baba Ganoush

Its name sounds intimidating but anyone can pull off this silky, smokey roasted eggplant dip! Beyond a healthful and tasty dip, savour baba ganoush spread on sandwiches, flatbreads and in wraps or dolloped on eggs, pasta, potatoes and rice.

edamame miso hummus

Edamame Miso Hummus

The green soy bean with a fancy name has a subtle buttery texture and nutty flavour. Our dip is as ridiculously easy to make as it is to impress!

tzatziki

Tzatziki

Tzatziki is a fragrant, creamy Greek sauce that is served alongside grilled meats, pita, vegetables, spanakopita & falafel.  This version keeps two weeks in the fridge… theoretically.

marinated mushrooms

Marinated Mushrooms

The best part about serving marinated mushrooms as a holiday appetizer is that they can be made a week in advance and tucked away in the back of your fridge until you’re ready for them.  They also make a great addition to an antipasti plate or charcuterie board.

peach ketchup

Peach Ketchup

Our peachy keen ketchup hits many of the same notes as its customary counterpart only with more complex sweet, fruity and savoury flavour.  It’s versatile enough as a chutney and stir fry sauce or a simple condiment for rice, samosas, pot stickers, egg rolls or grilled sandwiches.

Romesco Salmon Kebabs

Romesco Salmon Skewers

Fishermen in Spain made this hearty romesco sauce to be eaten with seafood & fish but nowadays we use it like a condiment.  A small amount of this complex piquant sauce is usually all that’s needed to fire up any grilled meats, fish, vegetables, breads, eggs, substantial salads or pastas. 

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