BB's Corner kitchen

Recipes

Practical recipes built around the goods in our shop.

Spice cupboard

Allspice Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Allspice
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Allspice

Spice cupboard

Anise Seeds Spiced Apple Compote

Warm apples and a single fragrant spice make an easy topping for oats, yogurt, or toast.

Prep
10 min
Cook
18 min

Ingredients

  • 1 teaspoon Anise Seeds
  • 3 apples, diced
  • 1/4 cup water
  • 1 tablespoon maple syrup
  • Pinch of salt

Directions

  1. Place apples, water, maple syrup, spice, and salt in a small pot.
  2. Cover and simmer until the apples soften.
  3. Uncover and cook briefly until syrupy.
  4. Serve warm or chilled.
Shop Anise Seeds

Tea & warm drinks

Assam Black Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons Assam Black
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop Assam Black

Tea & warm drinks

Bancha Leaf Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons Bancha Leaf
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop Bancha Leaf

Spice cupboard

Basil Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Basil
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Basil

Spice cupboard

Bay Leaf Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Bay Leaf
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Bay Leaf

Seeds & toppings

Bee Pollen Yogurt Bowl

A simple topping idea for people who already know they can safely eat bee products.

Prep
5 min

Ingredients

  • 1 teaspoon Bee Pollen
  • 1 cup yogurt
  • 1/2 cup berries
  • 1 tablespoon honey
  • 2 tablespoons oats

Directions

  1. Spoon yogurt into a bowl.
  2. Top with berries, oats, and honey.
  3. Sprinkle bee pollen over the top just before serving.
Shop Bee Pollen

Tea & warm drinks

Black Chia Berry Pudding

An overnight chia pudding with fruit and a little vanilla.

Prep
5 min

Ingredients

  • 3 tablespoons Black Chia Seeds
  • 1 cup milk or plant milk
  • 1/2 teaspoon vanilla
  • 1 teaspoon maple syrup
  • 1/2 cup berries

Directions

  1. Whisk chia, milk, vanilla, and maple syrup.
  2. Rest 10 minutes, then whisk again.
  3. Cover and refrigerate overnight.
  4. Top with berries before serving.
Shop Black Chia Seeds

Cornmeal, grits & polenta

Bloody Butcher Red Cornmeal Skillet Corn Cakes

Tender skillet cakes that make an easy base for eggs, beans, or vegetables.

Prep
10 min
Cook
12 min

Ingredients

  • 1 cup Bloody Butcher Red Cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk or water
  • Oil for the skillet

Directions

  1. Whisk the dry ingredients in a bowl.
  2. Whisk in the egg and milk until a thick batter forms.
  3. Spoon batter onto a lightly oiled hot skillet.
  4. Cook until browned on both sides and serve warm.
Shop Bloody Butcher Red Cornmeal

Spice cupboard

Brown Mustard Seed Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Brown Mustard Seed
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Brown Mustard Seed

Whole grains

Butlers Gold Wheat Berries Warm Grain Salad

A versatile make-ahead grain bowl with roasted vegetables and a lemon dressing.

Prep
15 min
Cook
55 min

Ingredients

  • 1 cup Butlers Gold Wheat Berries
  • 3 cups water or broth
  • 2 cups chopped seasonal vegetables
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Directions

  1. Rinse the berries and simmer in water or broth until tender; drain.
  2. Roast the vegetables with half the oil until browned.
  3. Toss warm grains and vegetables with remaining oil, lemon juice, salt, and pepper.
  4. Serve warm or refrigerate for lunches.
Shop Butlers Gold Wheat Berries

Pantry cooking

Cacao Nib Oat Cookies

Toasty cacao nibs give these simple oat cookies a crisp, chocolatey bite.

Prep
12 min
Cook
12 min

Ingredients

  • 1/3 cup Cacao Nibs
  • 1 cup rolled oats
  • 1/2 cup flour
  • 1/3 cup brown sugar
  • 1 egg
  • 4 tablespoons melted butter

Directions

  1. Heat the oven to 350°F.
  2. Mix all ingredients until evenly combined.
  3. Scoop small mounds onto a lined tray and flatten slightly.
  4. Bake until set at the edges, then cool.
Shop Cacao Nibs

Spice cupboard

Caraway Seed Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Caraway Seed
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Caraway Seed

Peppers & chiles

Cayenne Pepper Ground Sheet-Pan Chickpeas

Crisp roasted chickpeas with a gentle, adjustable pepper kick.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Cayenne Pepper Ground
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Heat the oven to 425°F.
  3. Toss chickpeas with olive oil, pepper, and salt.
  4. Roast until crisp, shaking the pan once.
  5. Finish with lemon juice and serve as a snack or salad topping.
Shop Cayenne Pepper Ground

Spice cupboard

Celery Seed Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Celery Seed
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Celery Seed

Pantry cooking

Celtic Salt (Ground Grey Sea Salt) Roasted Vegetables

A basic roasted-vegetable method built around a clean, simple pantry seasoning.

Prep
10 min
Cook
25 min

Ingredients

  • 2 tablespoons olive oil
  • 1/2 teaspoon Celtic Salt (Ground Grey Sea Salt)
  • 4 cups chopped vegetables
  • Salt and pepper, to taste

Directions

  1. Heat the oven to 425°F.
  2. Toss vegetables with oil and the seasoning.
  3. Spread on a sheet pan without crowding.
  4. Roast until tender and browned, stirring once.
Shop Celtic Salt (Ground Grey Sea Salt)

Tea & warm drinks

Ceylon Black Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons Ceylon Black
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop Ceylon Black

Spice cupboard

Ceylon Cinnamon Sticks Spiced Apple Compote

Warm apples and a single fragrant spice make an easy topping for oats, yogurt, or toast.

Prep
10 min
Cook
18 min

Ingredients

  • 1 Ceylon Cinnamon Sticks
  • 3 apples, diced
  • 1/4 cup water
  • 1 tablespoon maple syrup
  • Pinch of salt

Directions

  1. Place apples, water, maple syrup, spice, and salt in a small pot.
  2. Cover and simmer until the apples soften.
  3. Uncover and cook briefly until syrupy.
  4. Remove the whole spice before serving.
Shop Ceylon Cinnamon Sticks

Tea & warm drinks

Chai Black Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons Chai Black
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop Chai Black

Coffee & chicory

Chicory Coffee au Lait

A mellow café-style drink made with roasted chicory and warm milk.

Prep
5 min
Cook
5 min

Ingredients

  • 2 tablespoons Roasted Chicory
  • 1 cup hot water
  • 1/2 cup milk or oat milk
  • Sweetener, to taste

Directions

  1. Brew the roasted chicory in hot water for 5 minutes and strain.
  2. Warm the milk without boiling it.
  3. Pour the chicory brew into a mug, add warm milk, and sweeten to taste.
Shop Roasted Chicory

Peppers & chiles

Chili Powder Sheet-Pan Chickpeas

Crisp roasted chickpeas with a gentle, adjustable pepper kick.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Heat the oven to 425°F.
  3. Toss chickpeas with olive oil, pepper, and salt.
  4. Roast until crisp, shaking the pan once.
  5. Finish with lemon juice and serve as a snack or salad topping.
Shop Chili Powder

Tea & warm drinks

China Black Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons China Black
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop China Black

Tea & warm drinks

China Green Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons China Green
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop China Green

Spice cupboard

Cilantro Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Cilantro
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Cilantro

Coffee & chicory

Colombian Dark Roast Whole Bean Coffee Café au Lait

A simple, balanced way to enjoy a fresh dark roast.

Prep
5 min
Cook
5 min

Ingredients

  • 2 tablespoons freshly ground Colombian Dark Roast Whole Bean Coffee
  • 1 cup water
  • 1/2 cup milk or oat milk
  • Sweetener, to taste

Directions

  1. Brew the coffee by your preferred method.
  2. Warm the milk without boiling it.
  3. Pour equal parts coffee and milk into a mug and sweeten to taste.
Shop Colombian Dark Roast Whole Bean Coffee

Spice cupboard

Coriander Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Coriander
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Coriander

Coffee & chicory

Costa Rican Dark Roast Whole Bean Coffee Café au Lait

A simple, balanced way to enjoy a fresh dark roast.

Prep
5 min
Cook
5 min

Ingredients

  • 2 tablespoons freshly ground Costa Rican Dark Roast Whole Bean Coffee
  • 1 cup water
  • 1/2 cup milk or oat milk
  • Sweetener, to taste

Directions

  1. Brew the coffee by your preferred method.
  2. Warm the milk without boiling it.
  3. Pour equal parts coffee and milk into a mug and sweeten to taste.
Shop Costa Rican Dark Roast Whole Bean Coffee

Pantry cooking

Course Ground Sea Salt Roasted Vegetables

A basic roasted-vegetable method built around a clean, simple pantry seasoning.

Prep
10 min
Cook
25 min

Ingredients

  • 2 tablespoons olive oil
  • 1/2 teaspoon Course Ground Sea Salt
  • 4 cups chopped vegetables
  • Salt and pepper, to taste

Directions

  1. Heat the oven to 425°F.
  2. Toss vegetables with oil and the seasoning.
  3. Spread on a sheet pan without crowding.
  4. Roast until tender and browned, stirring once.
Shop Course Ground Sea Salt

Cornmeal, grits & polenta

Creamy Hopi Blue Grits

A straightforward savory pot of grits for breakfast or alongside dinner.

Prep
5 min
Cook
30 min

Ingredients

  • 1 cup Hopi Blue Grits
  • 4 cups water or broth
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • Black pepper, to taste

Directions

  1. Bring water or broth and salt to a gentle boil.
  2. Whisk in the grits slowly.
  3. Reduce heat and cook, stirring often, until tender and creamy.
  4. Stir in butter and season with pepper.
Shop Hopi Blue Grits

Cornmeal, grits & polenta

Creamy Red Grits

A straightforward savory pot of grits for breakfast or alongside dinner.

Prep
5 min
Cook
30 min

Ingredients

  • 1 cup Red Grits
  • 4 cups water or broth
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • Black pepper, to taste

Directions

  1. Bring water or broth and salt to a gentle boil.
  2. Whisk in the grits slowly.
  3. Reduce heat and cook, stirring often, until tender and creamy.
  4. Stir in butter and season with pepper.
Shop Red Grits

Cornmeal, grits & polenta

Creamy White Grits

A straightforward savory pot of grits for breakfast or alongside dinner.

Prep
5 min
Cook
30 min

Ingredients

  • 1 cup White Grits
  • 4 cups water or broth
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • Black pepper, to taste

Directions

  1. Bring water or broth and salt to a gentle boil.
  2. Whisk in the grits slowly.
  3. Reduce heat and cook, stirring often, until tender and creamy.
  4. Stir in butter and season with pepper.
Shop White Grits

Cornmeal, grits & polenta

Creamy Yellow Grits

A straightforward savory pot of grits for breakfast or alongside dinner.

Prep
5 min
Cook
30 min

Ingredients

  • 1 cup Yellow Grits
  • 4 cups water or broth
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • Black pepper, to taste

Directions

  1. Bring water or broth and salt to a gentle boil.
  2. Whisk in the grits slowly.
  3. Reduce heat and cook, stirring often, until tender and creamy.
  4. Stir in butter and season with pepper.
Shop Yellow Grits

Cornmeal, grits & polenta

Crisp Hopi Blue Polenta Cakes

Cooked polenta chilled, sliced, and pan-crisped for an easy side dish.

Prep
10 min
Cook
35 min

Ingredients

  • 1 cup Hopi Blue Polenta
  • 4 cups water or broth
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • Olive oil for the skillet

Directions

  1. Bring water or broth and salt to a boil.
  2. Whisk in the polenta and cook on low, stirring, until thick.
  3. Spread in a lightly oiled dish and chill until firm.
  4. Slice and pan-crisp in olive oil until golden on both sides.
Shop Hopi Blue Polenta

Cornmeal, grits & polenta

Crisp Red Polenta Cakes

Cooked polenta chilled, sliced, and pan-crisped for an easy side dish.

Prep
10 min
Cook
35 min

Ingredients

  • 1 cup Red Polenta
  • 4 cups water or broth
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • Olive oil for the skillet

Directions

  1. Bring water or broth and salt to a boil.
  2. Whisk in the polenta and cook on low, stirring, until thick.
  3. Spread in a lightly oiled dish and chill until firm.
  4. Slice and pan-crisp in olive oil until golden on both sides.
Shop Red Polenta

Pantry cooking

Crisp Vegetable Stir-Fry Sauce

A glossy weeknight sauce that clings to vegetables and rice.

Prep
8 min
Cook
7 min

Ingredients

  • 1 tablespoon Cornstarch
  • 1/2 cup broth
  • 1 tablespoon soy sauce
  • 1 teaspoon honey
  • 2 cups cooked vegetables

Directions

  1. Whisk cornstarch, broth, soy sauce, and honey until smooth.
  2. Cook vegetables in a hot skillet.
  3. Pour in the sauce and stir until bubbling and glossy.
  4. Serve over rice or noodles.
Shop Cornstarch

Cornmeal, grits & polenta

Crisp White Polenta Cakes

Cooked polenta chilled, sliced, and pan-crisped for an easy side dish.

Prep
10 min
Cook
35 min

Ingredients

  • 1 cup White Polenta
  • 4 cups water or broth
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • Olive oil for the skillet

Directions

  1. Bring water or broth and salt to a boil.
  2. Whisk in the polenta and cook on low, stirring, until thick.
  3. Spread in a lightly oiled dish and chill until firm.
  4. Slice and pan-crisp in olive oil until golden on both sides.
Shop White Polenta

Cornmeal, grits & polenta

Crisp Yellow Polenta Cakes

Cooked polenta chilled, sliced, and pan-crisped for an easy side dish.

Prep
10 min
Cook
35 min

Ingredients

  • 1 cup Yellow Polenta
  • 4 cups water or broth
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • Olive oil for the skillet

Directions

  1. Bring water or broth and salt to a boil.
  2. Whisk in the polenta and cook on low, stirring, until thick.
  3. Spread in a lightly oiled dish and chill until firm.
  4. Slice and pan-crisp in olive oil until golden on both sides.
Shop Yellow Polenta

Peppers & chiles

Crushed Aleppo Pepper Sheet-Pan Chickpeas

Crisp roasted chickpeas with a gentle, adjustable pepper kick.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Crushed Aleppo Pepper
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Heat the oven to 425°F.
  3. Toss chickpeas with olive oil, pepper, and salt.
  4. Roast until crisp, shaking the pan once.
  5. Finish with lemon juice and serve as a snack or salad topping.
Shop Crushed Aleppo Pepper

Peppers & chiles

Crushed Jalapeno Pepper Sheet-Pan Chickpeas

Crisp roasted chickpeas with a gentle, adjustable pepper kick.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Crushed Jalapeno Pepper
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Heat the oven to 425°F.
  3. Toss chickpeas with olive oil, pepper, and salt.
  4. Roast until crisp, shaking the pan once.
  5. Finish with lemon juice and serve as a snack or salad topping.
Shop Crushed Jalapeno Pepper

Peppers & chiles

Crushed Red Pepper Sheet-Pan Chickpeas

Crisp roasted chickpeas with a gentle, adjustable pepper kick.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Crushed Red Pepper
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Heat the oven to 425°F.
  3. Toss chickpeas with olive oil, pepper, and salt.
  4. Roast until crisp, shaking the pan once.
  5. Finish with lemon juice and serve as a snack or salad topping.
Shop Crushed Red Pepper

Spice cupboard

Crushed Sage Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Crushed Sage
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Crushed Sage

Peppers & chiles

Crushed Urfa Pepper Sheet-Pan Chickpeas

Crisp roasted chickpeas with a gentle, adjustable pepper kick.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Crushed Urfa Pepper
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Heat the oven to 425°F.
  3. Toss chickpeas with olive oil, pepper, and salt.
  4. Roast until crisp, shaking the pan once.
  5. Finish with lemon juice and serve as a snack or salad topping.
Shop Crushed Urfa Pepper

Spice cupboard

Crystalized Ginger Spiced Apple Compote

Warm apples and a single fragrant spice make an easy topping for oats, yogurt, or toast.

Prep
10 min
Cook
18 min

Ingredients

  • 1 teaspoon Crystalized Ginger
  • 3 apples, diced
  • 1/4 cup water
  • 1 tablespoon maple syrup
  • Pinch of salt

Directions

  1. Place apples, water, maple syrup, spice, and salt in a small pot.
  2. Cover and simmer until the apples soften.
  3. Uncover and cook briefly until syrupy.
  4. Serve warm or chilled.
Shop Crystalized Ginger

Spice cupboard

Cumin Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Cumin

Spice cupboard

Curry Powder Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Curry Powder
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Curry Powder

Whole grains

Danko Rye Berries Warm Grain Salad

A versatile make-ahead grain bowl with roasted vegetables and a lemon dressing.

Prep
15 min
Cook
55 min

Ingredients

  • 1 cup Danko Rye Berries
  • 3 cups water or broth
  • 2 cups chopped seasonal vegetables
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Directions

  1. Rinse the berries and simmer in water or broth until tender; drain.
  2. Roast the vegetables with half the oil until browned.
  3. Toss warm grains and vegetables with remaining oil, lemon juice, salt, and pepper.
  4. Serve warm or refrigerate for lunches.
Shop Danko Rye Berries

Tea & warm drinks

Darjeeling Black Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons Darjeeling Black
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop Darjeeling Black

Tea & warm drinks

Dragon Well Green Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons Dragon Well Green
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop Dragon Well Green

Tea & warm drinks

Earl Grey Black Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons Earl Grey Black
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop Earl Grey Black

Tea & warm drinks

Earl Grey Green Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons Earl Grey Green
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop Earl Grey Green

Whole grains

Einkorn Berries Warm Grain Salad

A versatile make-ahead grain bowl with roasted vegetables and a lemon dressing.

Prep
15 min
Cook
55 min

Ingredients

  • 1 cup Einkorn Berries
  • 3 cups water or broth
  • 2 cups chopped seasonal vegetables
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Directions

  1. Rinse the berries and simmer in water or broth until tender; drain.
  2. Roast the vegetables with half the oil until browned.
  3. Toss warm grains and vegetables with remaining oil, lemon juice, salt, and pepper.
  4. Serve warm or refrigerate for lunches.
Shop Einkorn Berries

Tea & warm drinks

English Breakfast Black Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons English Breakfast Black
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop English Breakfast Black

Pantry cooking

Everyday Cocoa

A not-too-sweet stovetop cocoa for a cozy mug.

Prep
3 min
Cook
5 min

Ingredients

  • 2 tablespoons Cocoa Powder (non-alkalized)
  • 1 tablespoon sugar
  • 1 cup milk or oat milk
  • Pinch of salt
  • 1/4 teaspoon vanilla

Directions

  1. Whisk cocoa, sugar, and salt in a small pot.
  2. Whisk in a splash of milk to make a smooth paste.
  3. Add the remaining milk and warm gently.
  4. Stir in vanilla and serve.
Shop Cocoa Powder (non-alkalized)

Spice cupboard

Fennel Seed Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Fennel Seed
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Fennel Seed

Spice cupboard

Fenugreek Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Fenugreek
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Fenugreek

Seeds & toppings

Flaxseed Berry Oatmeal

Warm oats with ground flaxseed for a nutty breakfast.

Prep
5 min
Cook
5 min

Ingredients

  • 1 tablespoon ground Flax Seed
  • 1/2 cup rolled oats
  • 1 cup milk or water
  • 1/2 cup berries
  • Pinch of salt

Directions

  1. Simmer oats, milk, and salt until creamy.
  2. Stir in the ground flaxseed.
  3. Top with berries and serve warm.
Shop Flax Seed

Seeds & toppings

Goji Berry Breakfast Compote

A lightly simmered fruit topping for yogurt, oatmeal, or toast.

Prep
5 min
Cook
12 min

Ingredients

  • 1/3 cup Goji Berries
  • 1 cup water
  • 1 apple, diced
  • 1 teaspoon lemon juice
  • 1 teaspoon honey

Directions

  1. Simmer goji berries, apple, and water until softened.
  2. Stir in lemon juice and honey.
  3. Cool slightly and spoon over breakfast bowls.
Shop Goji Berries

Spice cupboard

Grains of Paradise Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Grains of Paradise
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Grains of Paradise

Spice cupboard

Granulated Garlic Powder Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Granulated Garlic Powder
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Granulated Garlic Powder

Peppers & chiles

Ground Black Peppercorn Sheet-Pan Chickpeas

Crisp roasted chickpeas with a gentle, adjustable pepper kick.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon freshly cracked Ground Black Peppercorn
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Lightly crack the peppercorns in a mortar, grinder, or under a heavy pan.
  2. Heat the oven to 425°F.
  3. Toss chickpeas with olive oil, pepper, and salt.
  4. Roast until crisp, shaking the pan once.
  5. Finish with lemon juice and serve as a snack or salad topping.
Shop Ground Black Peppercorn

Spice cupboard

Ground Ceylon Cinnamon Spiced Apple Compote

Warm apples and a single fragrant spice make an easy topping for oats, yogurt, or toast.

Prep
10 min
Cook
18 min

Ingredients

  • 1 teaspoon Ground Ceylon Cinnamon
  • 3 apples, diced
  • 1/4 cup water
  • 1 tablespoon maple syrup
  • Pinch of salt

Directions

  1. Place apples, water, maple syrup, spice, and salt in a small pot.
  2. Cover and simmer until the apples soften.
  3. Uncover and cook briefly until syrupy.
  4. Serve warm or chilled.
Shop Ground Ceylon Cinnamon

Spice cupboard

Ground Ginger Spiced Apple Compote

Warm apples and a single fragrant spice make an easy topping for oats, yogurt, or toast.

Prep
10 min
Cook
18 min

Ingredients

  • 1 teaspoon Ground Ginger
  • 3 apples, diced
  • 1/4 cup water
  • 1 tablespoon maple syrup
  • Pinch of salt

Directions

  1. Place apples, water, maple syrup, spice, and salt in a small pot.
  2. Cover and simmer until the apples soften.
  3. Uncover and cook briefly until syrupy.
  4. Serve warm or chilled.
Shop Ground Ginger

Spice cupboard

Ground Sumac Berries Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Ground Sumac Berries
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Ground Sumac Berries

Tea & warm drinks

gunpowder green Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons gunpowder green
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop gunpowder green

Pantry cooking

Himalayan Pink Salt Ground Roasted Vegetables

A basic roasted-vegetable method built around a clean, simple pantry seasoning.

Prep
10 min
Cook
25 min

Ingredients

  • 2 tablespoons olive oil
  • 1/2 teaspoon Himalayan Pink Salt Ground
  • 4 cups chopped vegetables
  • Salt and pepper, to taste

Directions

  1. Heat the oven to 425°F.
  2. Toss vegetables with oil and the seasoning.
  3. Spread on a sheet pan without crowding.
  4. Roast until tender and browned, stirring once.
Shop Himalayan Pink Salt Ground

Spice cupboard

Holy Basil Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Holy Basil
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Holy Basil

Cornmeal, grits & polenta

Hopi Blue Cornmeal Skillet Corn Cakes

Tender skillet cakes that make an easy base for eggs, beans, or vegetables.

Prep
10 min
Cook
12 min

Ingredients

  • 1 cup Hopi Blue Cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk or water
  • Oil for the skillet

Directions

  1. Whisk the dry ingredients in a bowl.
  2. Whisk in the egg and milk until a thick batter forms.
  3. Spoon batter onto a lightly oiled hot skillet.
  4. Cook until browned on both sides and serve warm.
Shop Hopi Blue Cornmeal

Spice cupboard

Horseradish Root Powder Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Horseradish Root Powder
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Horseradish Root Powder

Tea & warm drinks

Indian Green Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons Indian Green
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop Indian Green

Tea & warm drinks

Irish Breakfast Black Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons Irish Breakfast Black
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop Irish Breakfast Black

Tea & warm drinks

Jasmine Green Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons Jasmine Green
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop Jasmine Green

Spice cupboard

Korintje Cinnamon Sticks Spiced Apple Compote

Warm apples and a single fragrant spice make an easy topping for oats, yogurt, or toast.

Prep
10 min
Cook
18 min

Ingredients

  • 1 Korintje Cinnamon Sticks
  • 3 apples, diced
  • 1/4 cup water
  • 1 tablespoon maple syrup
  • Pinch of salt

Directions

  1. Place apples, water, maple syrup, spice, and salt in a small pot.
  2. Cover and simmer until the apples soften.
  3. Uncover and cook briefly until syrupy.
  4. Remove the whole spice before serving.
Shop Korintje Cinnamon Sticks

Pantry cooking

Kosher Sea Salt Roasted Vegetables

A basic roasted-vegetable method built around a clean, simple pantry seasoning.

Prep
10 min
Cook
25 min

Ingredients

  • 2 tablespoons olive oil
  • 1/2 teaspoon Kosher Sea Salt
  • 4 cups chopped vegetables
  • Salt and pepper, to taste

Directions

  1. Heat the oven to 425°F.
  2. Toss vegetables with oil and the seasoning.
  3. Spread on a sheet pan without crowding.
  4. Roast until tender and browned, stirring once.
Shop Kosher Sea Salt

Tea & warm drinks

Kukicha Twig Roasted Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons Kukicha Twig Roasted
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop Kukicha Twig Roasted

Tea & warm drinks

Kumaon Black Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons Kumaon Black
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop Kumaon Black

Tea & warm drinks

Lapsang Souchong Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons Lapsang Souchong
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop Lapsang Souchong

Spice cupboard

Lemon Peel Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Lemon Peel
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Lemon Peel

Spice cupboard

Mace Spiced Apple Compote

Warm apples and a single fragrant spice make an easy topping for oats, yogurt, or toast.

Prep
10 min
Cook
18 min

Ingredients

  • 1 teaspoon Mace
  • 3 apples, diced
  • 1/4 cup water
  • 1 tablespoon maple syrup
  • Pinch of salt

Directions

  1. Place apples, water, maple syrup, spice, and salt in a small pot.
  2. Cover and simmer until the apples soften.
  3. Uncover and cook briefly until syrupy.
  4. Serve warm or chilled.
Shop Mace

Whole grains

Marquis Wheat Berries Warm Grain Salad

A versatile make-ahead grain bowl with roasted vegetables and a lemon dressing.

Prep
15 min
Cook
55 min

Ingredients

  • 1 cup Marquis Wheat Berries
  • 3 cups water or broth
  • 2 cups chopped seasonal vegetables
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Directions

  1. Rinse the berries and simmer in water or broth until tender; drain.
  2. Roast the vegetables with half the oil until browned.
  3. Toss warm grains and vegetables with remaining oil, lemon juice, salt, and pepper.
  4. Serve warm or refrigerate for lunches.
Shop Marquis Wheat Berries

Tea & warm drinks

Matcha Oat Latte

A smooth green tea latte for a calm morning ritual.

Prep
5 min
Cook
3 min

Ingredients

  • 1 teaspoon Japanese Matcha Powder
  • 2 tablespoons hot water
  • 1 cup oat milk or milk
  • Sweetener, to taste

Directions

  1. Sift matcha into a mug.
  2. Whisk with hot water until smooth and foamy.
  3. Warm the milk and pour it into the mug.
  4. Sweeten to taste.
Shop Japanese Matcha Powder

Whole grains

Mediterranean Wheat Berries Warm Grain Salad

A versatile make-ahead grain bowl with roasted vegetables and a lemon dressing.

Prep
15 min
Cook
55 min

Ingredients

  • 1 cup Mediterranean Wheat Berries
  • 3 cups water or broth
  • 2 cups chopped seasonal vegetables
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Directions

  1. Rinse the berries and simmer in water or broth until tender; drain.
  2. Roast the vegetables with half the oil until browned.
  3. Toss warm grains and vegetables with remaining oil, lemon juice, salt, and pepper.
  4. Serve warm or refrigerate for lunches.
Shop Mediterranean Wheat Berries

Spice cupboard

Mexican Oregano Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Mexican Oregano
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Mexican Oregano

Tea & warm drinks

Nepali Green Tea Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons Nepali Green Tea
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop Nepali Green Tea

Spice cupboard

Oregano Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Oregano

Peppers & chiles

Paprika Sheet-Pan Chickpeas

Crisp roasted chickpeas with a gentle, adjustable pepper kick.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Heat the oven to 425°F.
  3. Toss chickpeas with olive oil, pepper, and salt.
  4. Roast until crisp, shaking the pan once.
  5. Finish with lemon juice and serve as a snack or salad topping.
Shop Paprika

Spice cupboard

Parsley Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Parsley
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Parsley

Seeds & toppings

Poppy Seed Lemon Dressing

A bright dressing for leafy salads, cabbage slaw, or roasted vegetables.

Prep
5 min

Ingredients

  • 1 tablespoon Poppy Seeds
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon honey
  • Pinch of salt

Directions

  1. Whisk lemon juice, honey, and salt.
  2. Slowly whisk in olive oil.
  3. Stir in poppy seeds.
  4. Dress salads just before serving.
Shop Poppy Seeds

Pantry cooking

Potato Starch Crispy Tofu

Potato starch gives tofu a light, crisp coating.

Prep
10 min
Cook
12 min

Ingredients

  • 2 tablespoons Potato Starch
  • 14 ounces extra-firm tofu, cubed
  • 1 tablespoon soy sauce
  • 2 tablespoons oil
  • Salt and pepper

Directions

  1. Pat tofu dry and toss with soy sauce.
  2. Dust evenly with potato starch.
  3. Pan-fry in hot oil, turning until crisp.
  4. Season and serve with vegetables or rice.
Shop Potato Starch

Seeds & toppings

Psyllium Berry Smoothie

A thick smoothie; drink promptly and follow with water.

Prep
5 min

Ingredients

  • 1 teaspoon Psyillium Seed
  • 1 cup milk or plant milk
  • 1 cup berries
  • 1/2 banana
  • 1 tablespoon nut butter

Directions

  1. Blend milk, berries, banana, and nut butter until smooth.
  2. Add psyllium and blend briefly.
  3. Drink immediately and follow with a full glass of water.
Shop Psyillium Seed

Pantry cooking

Quick Pantry Biscuits

A tender drop biscuit for soups, stews, or a simple breakfast.

Prep
12 min
Cook
14 min

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon Baking Powder (no aluminum)
  • 1/2 teaspoon salt
  • 4 tablespoons cold butter
  • 3/4 cup milk

Directions

  1. Heat the oven to 425°F.
  2. Mix flour, baking powder, and salt; cut in the butter.
  3. Stir in milk just until a soft dough forms.
  4. Drop spoonfuls onto a lined tray and bake until golden.
Shop Baking Powder (no aluminum)

Baking

Rice Flour Scallion Pancakes

Crisp-edged savory pancakes with a naturally gluten-free rice flour base.

Prep
10 min
Cook
12 min

Ingredients

  • 1 cup Rice Flour
  • 2 scallions, thinly sliced
  • 1 egg
  • 3/4 cup water
  • 1/2 teaspoon salt
  • Oil for the skillet

Directions

  1. Whisk rice flour, egg, water, salt, and scallions into a smooth batter.
  2. Heat a thin layer of oil in a skillet.
  3. Pour in small rounds of batter.
  4. Cook until crisp and golden on both sides.
Shop Rice Flour

Tea & warm drinks

Rooibos Tea Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons Rooibos Tea
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop Rooibos Tea

Spice cupboard

Rosemary Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Rosemary
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Rosemary

Whole grains

Rouge de Bordeaux Wheat Berries Warm Grain Salad

A versatile make-ahead grain bowl with roasted vegetables and a lemon dressing.

Prep
15 min
Cook
55 min

Ingredients

  • 1 cup Rouge de Bordeaux Wheat Berries
  • 3 cups water or broth
  • 2 cups chopped seasonal vegetables
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Directions

  1. Rinse the berries and simmer in water or broth until tender; drain.
  2. Roast the vegetables with half the oil until browned.
  3. Toss warm grains and vegetables with remaining oil, lemon juice, salt, and pepper.
  4. Serve warm or refrigerate for lunches.
Shop Rouge de Bordeaux Wheat Berries

Spice cupboard

Rubbed Sage Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Rubbed Sage
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Rubbed Sage

Whole grains

Ryman Rye Berries Warm Grain Salad

A versatile make-ahead grain bowl with roasted vegetables and a lemon dressing.

Prep
15 min
Cook
55 min

Ingredients

  • 1 cup Ryman Rye Berries
  • 3 cups water or broth
  • 2 cups chopped seasonal vegetables
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Directions

  1. Rinse the berries and simmer in water or broth until tender; drain.
  2. Roast the vegetables with half the oil until browned.
  3. Toss warm grains and vegetables with remaining oil, lemon juice, salt, and pepper.
  4. Serve warm or refrigerate for lunches.
Shop Ryman Rye Berries

Spice cupboard

Savory Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Savory
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Savory

Tea & warm drinks

Se Chung Oolong Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons Se Chung Oolong
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop Se Chung Oolong

Tea & warm drinks

Sencha Leaf Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons Sencha Leaf
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop Sencha Leaf

Whole grains

Sonora Wheat Berries Warm Grain Salad

A versatile make-ahead grain bowl with roasted vegetables and a lemon dressing.

Prep
15 min
Cook
55 min

Ingredients

  • 1 cup Sonora Wheat Berries
  • 3 cups water or broth
  • 2 cups chopped seasonal vegetables
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Directions

  1. Rinse the berries and simmer in water or broth until tender; drain.
  2. Roast the vegetables with half the oil until browned.
  3. Toss warm grains and vegetables with remaining oil, lemon juice, salt, and pepper.
  4. Serve warm or refrigerate for lunches.
Shop Sonora Wheat Berries

Tea & warm drinks

Special Pin Head Gunpowder Green Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons Special Pin Head Gunpowder Green
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop Special Pin Head Gunpowder Green

Whole grains

Spelt Berries Warm Grain Salad

A versatile make-ahead grain bowl with roasted vegetables and a lemon dressing.

Prep
15 min
Cook
55 min

Ingredients

  • 1 cup Spelt Berries
  • 3 cups water or broth
  • 2 cups chopped seasonal vegetables
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Directions

  1. Rinse the berries and simmer in water or broth until tender; drain.
  2. Roast the vegetables with half the oil until browned.
  3. Toss warm grains and vegetables with remaining oil, lemon juice, salt, and pepper.
  4. Serve warm or refrigerate for lunches.
Shop Spelt Berries

Pantry cooking

Spinach Flake Egg Scramble

A quick green scramble for toast, wraps, or grain bowls.

Prep
8 min
Cook
5 min

Ingredients

  • 1 tablespoon Spinach Flakes
  • 4 eggs
  • 1 tablespoon water
  • 1 tablespoon butter or oil
  • Salt and pepper

Directions

  1. Soak spinach flakes in warm water for 5 minutes and drain.
  2. Whisk eggs with water, salt, and pepper.
  3. Cook the spinach briefly in butter, then add eggs.
  4. Stir gently until just set.
Shop Spinach Flakes

Whole grains

Stardust Wheat Berries Warm Grain Salad

A versatile make-ahead grain bowl with roasted vegetables and a lemon dressing.

Prep
15 min
Cook
55 min

Ingredients

  • 1 cup Stardust Wheat Berries
  • 3 cups water or broth
  • 2 cups chopped seasonal vegetables
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Directions

  1. Rinse the berries and simmer in water or broth until tender; drain.
  2. Roast the vegetables with half the oil until browned.
  3. Toss warm grains and vegetables with remaining oil, lemon juice, salt, and pepper.
  4. Serve warm or refrigerate for lunches.
Shop Stardust Wheat Berries

Spice cupboard

Tarragon Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Tarragon
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Tarragon

Spice cupboard

Thyme Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Thyme
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Thyme

Spice cupboard

Turmeric Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Turmeric
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Turmeric

Spice cupboard

Vanilla Bean Spiced Apple Compote

Warm apples and a single fragrant spice make an easy topping for oats, yogurt, or toast.

Prep
10 min
Cook
18 min

Ingredients

  • 1/2 Vanilla Bean, split and scraped
  • 3 apples, diced
  • 1/4 cup water
  • 1 tablespoon maple syrup
  • Pinch of salt

Directions

  1. Place apples, water, maple syrup, spice, and salt in a small pot.
  2. Cover and simmer until the apples soften.
  3. Uncover and cook briefly until syrupy.
  4. Serve warm or chilled.
Shop Vanilla Bean

Spice cupboard

Vietnamese Cinnamon Sticks Spiced Apple Compote

Warm apples and a single fragrant spice make an easy topping for oats, yogurt, or toast.

Prep
10 min
Cook
18 min

Ingredients

  • 1 Vietnamese Cinnamon Sticks
  • 3 apples, diced
  • 1/4 cup water
  • 1 tablespoon maple syrup
  • Pinch of salt

Directions

  1. Place apples, water, maple syrup, spice, and salt in a small pot.
  2. Cover and simmer until the apples soften.
  3. Uncover and cook briefly until syrupy.
  4. Remove the whole spice before serving.
Shop Vietnamese Cinnamon Sticks

Cornmeal, grits & polenta

White Cornmeal Skillet Corn Cakes

Tender skillet cakes that make an easy base for eggs, beans, or vegetables.

Prep
10 min
Cook
12 min

Ingredients

  • 1 cup White Cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk or water
  • Oil for the skillet

Directions

  1. Whisk the dry ingredients in a bowl.
  2. Whisk in the egg and milk until a thick batter forms.
  3. Spoon batter onto a lightly oiled hot skillet.
  4. Cook until browned on both sides and serve warm.
Shop White Cornmeal

Tea & warm drinks

White Peony Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons White Peony
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop White Peony

Seeds & toppings

White Sesame Seed Toasted Seed Topping

A simple toasted topping for salads, rice bowls, and roasted vegetables.

Prep
3 min
Cook
5 min

Ingredients

  • 2 tablespoons White Sesame Seed
  • 1 teaspoon olive oil
  • Pinch of salt
  • 1 teaspoon lemon zest

Directions

  1. Warm a small skillet over medium-low heat.
  2. Toast the seeds, stirring, until fragrant.
  3. Toss with olive oil, salt, and lemon zest.
  4. Sprinkle over a finished savory dish.
Shop White Sesame Seed

Peppers & chiles

Whole Ancho Chili Pepper Sheet-Pan Chickpeas

Crisp roasted chickpeas with a gentle, adjustable pepper kick.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1 Whole Ancho Chili Pepper, stemmed, seeded, and finely ground
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Stem and seed the chile, then grind it finely before measuring.
  2. Heat the oven to 425°F.
  3. Toss chickpeas with olive oil, pepper, and salt.
  4. Roast until crisp, shaking the pan once.
  5. Finish with lemon juice and serve as a snack or salad topping.
Shop Whole Ancho Chili Pepper

Peppers & chiles

Whole Birdseye Chili Pepper Sheet-Pan Chickpeas

Crisp roasted chickpeas with a gentle, adjustable pepper kick.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/4 Whole Birdseye Chili Pepper, stemmed, seeded, and finely ground
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Stem and seed the chile, then grind it finely before measuring.
  2. Heat the oven to 425°F.
  3. Toss chickpeas with olive oil, pepper, and salt.
  4. Roast until crisp, shaking the pan once.
  5. Finish with lemon juice and serve as a snack or salad topping.
Shop Whole Birdseye Chili Pepper

Spice cupboard

Whole Cardamom Pods Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/4 teaspoon finely ground seeds from Whole Cardamom Pods
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Remove the seeds from the cardamom pods and grind them finely.
  2. Heat the oven to 425°F.
  3. Toss chickpeas with olive oil, spice, and salt.
  4. Roast until crisp, shaking once midway.
  5. Finish with lemon juice and serve.
Shop Whole Cardamom Pods

Peppers & chiles

Whole Chipotle Chili Pepper Sheet-Pan Chickpeas

Crisp roasted chickpeas with a gentle, adjustable pepper kick.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1 Whole Chipotle Chili Pepper, stemmed, seeded, and finely ground
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Stem and seed the chile, then grind it finely before measuring.
  2. Heat the oven to 425°F.
  3. Toss chickpeas with olive oil, pepper, and salt.
  4. Roast until crisp, shaking the pan once.
  5. Finish with lemon juice and serve as a snack or salad topping.
Shop Whole Chipotle Chili Pepper

Spice cupboard

Whole Cloves Spiced Apple Compote

Warm apples and a single fragrant spice make an easy topping for oats, yogurt, or toast.

Prep
10 min
Cook
18 min

Ingredients

  • 2 Whole Cloves
  • 3 apples, diced
  • 1/4 cup water
  • 1 tablespoon maple syrup
  • Pinch of salt

Directions

  1. Place apples, water, maple syrup, spice, and salt in a small pot.
  2. Cover and simmer until the apples soften.
  3. Uncover and cook briefly until syrupy.
  4. Remove the whole spice before serving.
Shop Whole Cloves

Peppers & chiles

Whole Green Peppercorn Sheet-Pan Chickpeas

Crisp roasted chickpeas with a gentle, adjustable pepper kick.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon freshly cracked Whole Green Peppercorn
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Lightly crack the peppercorns in a mortar, grinder, or under a heavy pan.
  2. Heat the oven to 425°F.
  3. Toss chickpeas with olive oil, pepper, and salt.
  4. Roast until crisp, shaking the pan once.
  5. Finish with lemon juice and serve as a snack or salad topping.
Shop Whole Green Peppercorn

Spice cupboard

Whole Nutmeg Spiced Apple Compote

Warm apples and a single fragrant spice make an easy topping for oats, yogurt, or toast.

Prep
10 min
Cook
18 min

Ingredients

  • 1/4 teaspoon freshly grated Whole Nutmeg
  • 3 apples, diced
  • 1/4 cup water
  • 1 tablespoon maple syrup
  • Pinch of salt

Directions

  1. Place apples, water, maple syrup, spice, and salt in a small pot.
  2. Cover and simmer until the apples soften.
  3. Uncover and cook briefly until syrupy.
  4. Serve warm or chilled.
Shop Whole Nutmeg

Peppers & chiles

Whole Red Peppercorn Sheet-Pan Chickpeas

Crisp roasted chickpeas with a gentle, adjustable pepper kick.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon freshly cracked Whole Red Peppercorn
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Lightly crack the peppercorns in a mortar, grinder, or under a heavy pan.
  2. Heat the oven to 425°F.
  3. Toss chickpeas with olive oil, pepper, and salt.
  4. Roast until crisp, shaking the pan once.
  5. Finish with lemon juice and serve as a snack or salad topping.
Shop Whole Red Peppercorn

Peppers & chiles

Whole Sichuan Peppercorn Sheet-Pan Chickpeas

Crisp roasted chickpeas with a gentle, adjustable pepper kick.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon freshly cracked Whole Sichuan Peppercorn
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Lightly crack the peppercorns in a mortar, grinder, or under a heavy pan.
  2. Heat the oven to 425°F.
  3. Toss chickpeas with olive oil, pepper, and salt.
  4. Roast until crisp, shaking the pan once.
  5. Finish with lemon juice and serve as a snack or salad topping.
Shop Whole Sichuan Peppercorn

Spice cupboard

Whole Star Anise Spiced Apple Compote

Warm apples and a single fragrant spice make an easy topping for oats, yogurt, or toast.

Prep
10 min
Cook
18 min

Ingredients

  • 1 Whole Star Anise
  • 3 apples, diced
  • 1/4 cup water
  • 1 tablespoon maple syrup
  • Pinch of salt

Directions

  1. Place apples, water, maple syrup, spice, and salt in a small pot.
  2. Cover and simmer until the apples soften.
  3. Uncover and cook briefly until syrupy.
  4. Remove the whole spice before serving.
Shop Whole Star Anise

Peppers & chiles

Whole Tellicherry Peppercorn Sheet-Pan Chickpeas

Crisp roasted chickpeas with a gentle, adjustable pepper kick.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon freshly cracked Whole Tellicherry Peppercorn
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Lightly crack the peppercorns in a mortar, grinder, or under a heavy pan.
  2. Heat the oven to 425°F.
  3. Toss chickpeas with olive oil, pepper, and salt.
  4. Roast until crisp, shaking the pan once.
  5. Finish with lemon juice and serve as a snack or salad topping.
Shop Whole Tellicherry Peppercorn

Peppers & chiles

Whole White Peppercorn Sheet-Pan Chickpeas

Crisp roasted chickpeas with a gentle, adjustable pepper kick.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon freshly cracked Whole White Peppercorn
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Lightly crack the peppercorns in a mortar, grinder, or under a heavy pan.
  2. Heat the oven to 425°F.
  3. Toss chickpeas with olive oil, pepper, and salt.
  4. Roast until crisp, shaking the pan once.
  5. Finish with lemon juice and serve as a snack or salad topping.
Shop Whole White Peppercorn

Whole grains

Yecora Rojo Wheat Berries Warm Grain Salad

A versatile make-ahead grain bowl with roasted vegetables and a lemon dressing.

Prep
15 min
Cook
55 min

Ingredients

  • 1 cup Yecora Rojo Wheat Berries
  • 3 cups water or broth
  • 2 cups chopped seasonal vegetables
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Directions

  1. Rinse the berries and simmer in water or broth until tender; drain.
  2. Roast the vegetables with half the oil until browned.
  3. Toss warm grains and vegetables with remaining oil, lemon juice, salt, and pepper.
  4. Serve warm or refrigerate for lunches.
Shop Yecora Rojo Wheat Berries

Cornmeal, grits & polenta

Yellow Cornmeal Skillet Corn Cakes

Tender skillet cakes that make an easy base for eggs, beans, or vegetables.

Prep
10 min
Cook
12 min

Ingredients

  • 1 cup Yellow Cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup milk or water
  • Oil for the skillet

Directions

  1. Whisk the dry ingredients in a bowl.
  2. Whisk in the egg and milk until a thick batter forms.
  3. Spoon batter onto a lightly oiled hot skillet.
  4. Cook until browned on both sides and serve warm.
Shop Yellow Cornmeal

Spice cupboard

Yellow Mustard Seed Roasted Chickpeas

A dependable small-batch recipe that lets one spice lead the flavor.

Prep
8 min
Cook
25 min

Ingredients

  • 1 can chickpeas, rinsed and dried
  • 1 tablespoon olive oil
  • 1/2 teaspoon Yellow Mustard Seed
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice

Directions

  1. Heat the oven to 425°F.
  2. Toss chickpeas with olive oil, spice, and salt.
  3. Roast until crisp, shaking once midway.
  4. Finish with lemon juice and serve.
Shop Yellow Mustard Seed

Tea & warm drinks

Yerba Mate Leaf Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons Yerba Mate Leaf
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop Yerba Mate Leaf

Tea & warm drinks

Young Hyson Green Citrus Tea

A simple citrus tea that gives this loose-leaf tea the leading role.

Prep
5 min
Cook
5 min

Ingredients

  • 2 teaspoons Young Hyson Green
  • 1 1/2 cups hot water
  • 1 strip lemon peel
  • 1 teaspoon honey, optional

Directions

  1. Place tea and lemon peel in a teapot or infuser.
  2. Pour in hot water appropriate for the tea type.
  3. Steep to the strength you enjoy, then strain.
  4. Sweeten with honey if desired.
Shop Young Hyson Green