Stay tuned for many more recipes.


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!

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.

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.

Muhammara

Beet Hummus

It’s micro nutrient packed yumminess made even better with early-season tender beets!  Deep fuchsia roast beet hummus is as sweet for a holiday dip as it is for a summertime staple!   

Bread Dipper

Bread Dipper

I give you the base recipe… what you do with it is your business!

White Bean Dip

White Bean Dip

Step aside hummus; there’s a new protein dip in town.  

Qspice Alldip

Qspice Alldip

The dip of all dips; it also makes finger licking creamy coleslaw or devilled eggs a breeze!

Artichoke Spinach Dip

This dip usually gets demolished but don’t fret about it cooling off; it’s equally good at room temperature.  Crackers and crusty bread handle this hardy scoop best.   Stuff artichoke spinach dip into mushroom caps for an exquisite appetizer!

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