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Wednesday, June 26, 2013

Bell Peppers on Bell Peppers Recipe

Yield: 4 servings
Time Estimate:  14 minutes overall, including 6 minutes of preparation and 8 minutes of cooking
Storage Notes: serve immediately, keeps for 2 days refrigerated
Difficulty: easy

Too many bell peppers is not too much of a good thing. It's just a good thing. Here's one of our favorite ways to make it so.

  1.  Slice all bell peppers vertically, and remove stem and seeds.
  2.  Taking half of the bell peppers, cut vertically again, and reserve. These will be your spoons.
  3.  Take the remaining half, and dice finely.
  4.  Peel onion and dice finely.
  5.  Put a large saucepan on the stove and heat on high. Add olive oil.
  6.  After 1 minute, add onion, cooking until it begins to become translucent.
  7.  Add bell peppers, Taste of Bordeaux, and Taste of Cyprus.
  8.  Cook for 5 minutes on high, stirring regularly. Remove from heat, and allow to cool.
  9.  Dice basil.
  10.  Arrange bell pepper spoons on serving plate, and spoon in bell peppers.
  11.  Sprinkle with basil, and serve.

Sunday, June 23, 2013

Green Tea Edamame Recipe

Yield: 4 servings
Time Estimate: 5 minutes overall, including 1 minutes of preparation and 4 minutes of cooking
Storage Notes: serve immediately, keeps for 1 day refrigerated
Difficulty: easy

Less of a 'recipe' and more of a heads up - adding our Green Tea Sea Salt to your edamame adds flavorful depth, a subtle vegetal taste complimentary of the beans, and some faint sweetness that will have you reaching for more. 3 ingredients, 5 minutes, 1/2 your daily fiber, and lots of finger-licking-tastiness: healthy, tasty snacks don't get better than this.


  • 2 bags frozen edamame (around 2 pounds)
  • 1 tablespoon soy sauce
  • 3 tablespoons Green Tea Sea Salt

  1. Fill a large pot with water, add a tablespoon of Green Tea Sea Salt, and bring to a boil.
  2. Add edamame, ensuring all pods/bean are submerged.
  3. Cook on high for 4 minutes, taste for doneness, and strain.
  4. Put strained edamame in a large serving bowl, pouring on soy sauce and remaining Green Tea Sea Salt. Using salad hands or similar, toss edadame until well coated with soy sauce & sea salt.
  5. Serve immediately, or coat with saran wrap and refrigerate. When serving after refrigeration, give the edamame a couple good tosses to ensure even coating and distribution of soy sauce and salt.

Tuesday, June 18, 2013

Mexi-Cajun Chicken Handles Recipe

Yield: 6 servings
Time Estimate: 28 minutes overall, including 15 minutes of preparation and 13 minutes of cooking
Storage Notes: serve immediately; excess chicken & endives will keep for 2 days when refrigerated
Difficulty: moderate

Beautiful, healthy, and flavorful, this recipe is one of our summer go-tos when entertaining. Our Southwest & Cajun spice blends are so rich that there's no need to marinate beforehand - making this perfect for last minute dinners or if, like us, you're just not the type to plan too far ahead.


  •  2 chicken breasts
  •  5 medium to large endives
  • 1 red onion
  • 1 clove garlic
  • 1 medium advocado
  • 1/2 cup basil
  • 4 teaspoons Taste of the Southwest
  • 4 teaspoons Taste of Cajun
  • 5 teaspoons soy sauce
  • 4 teaspoons extra virgin olive oil
  • *Extra Points* 2 limes


  1.  Peel garlic and chop into small slivers.
  2.  Dice onion into small chunks.
  3. Add olive oil to medium sized saucepan and turn heat to high. After 1 minute, add garlic.
  4. As garlic begins to brown, add onion, cooking until it becomes translucent.
  5. Rinse chicken, and chop in small pieces, around 1/2 inch. Add to saucepan, reduce heat to medium, add Cajun & Southwest spices, and cook for 10 minutes. Stir frequently.
  6. Rinse basil and dice finely. Open avocado and cut into small chunks, around 1/4th inch.
  7. Remove brown or broken leaves from endives, and peel 20 - 25 large leaves for use as scoopers. Arrange on serving plate.
  8. Remove chicken from heat, and allow to cool.
  9. Using a slotted spoon or similar, add chicken to endives. Top with avocado, and sprinkle with basil.
  10. Apply small amount of soy sauce to each scooper.
  11. *Extra Points* Use a zester on limes, and dust scoopers with lime zest.
  12. Serve.

Tuesday, June 11, 2013

A salt is a small but perfect thing

"A salt is any substance caused by the reaction of an acid and a base. For a long time, the existence of acids and bases had been known but little understood. Acids were sour tasting and had the ability to dissolve metal. Bases felt soapy. But acids and bases have a natural affinity for each other because nature seeks completion and, as with all good couples, acids and bases make each other more complete. Acids search for an electron that they lack, and bases try to shed one. Together they make a well-balanced compound, salt. In common salt the base, or electron donor, is sodium, and the acid, or electron recipient, is chloride.
It turns out that salt was a microcosm for one of the oldest concepts of nature and the order of the universe. From the fourth century B.C. Chinese belief in the forces of yin and yang, to most of the world’s religions, to modern science, to the basic principles of cooking, there has always been a belief that two opposing forces find completion – one receiving a missing part, and the other shedding an extra one.
- Salt, A World History, by Mark Kurlansky.