BB's Corner kitchen

Recipes

Practical recipes built around the goods in our shop.

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

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)

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

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

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)

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

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

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

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)

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