Stuffed Dates Appetizers…Infuse Layers of Flavor to Your Next Cocktail Party

Back in January 2020, Jan and I took a trip to Palm Springs.  We are a bit embarrassed to admit this was our very first stay in this unique part of California, other than the “drive-thrus” on other trips.  We stayed at a mid-century modern boutique motel just blocks off the main street. In addition to the fine and fun dining, meandering and discovering the area, we were in town for the dates and not just the mandatory date shake.  We tasted the first shake with a walking food tour. I was prepared to be underwhelmed since the hype seemed

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Mediterranean Ricotta Spread

Mediterranean Ricotta Spread The ricotta’s mild taste combined with the aromatic citrus flavoring from the freshly squeezed lemon juice and the mouthwatering herbaceous Greek Seasoning notes makes this gourmet spread a crowd-pleaser.

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Italian Stuffed Zucchini

A stunning summer side! Stuffed zucchini with our favorite flavors from Italy. Add a zesty buttery flavor to your plate. A perfect side dish to pair your barbeque with a romantic pasta dinner. [/vc_column_text][/vc_column][/vc_row]

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Hibiscus Tea Concentrate

An easy to prepare concentrate that allows for a variety of beverages.  Hibiscus tea is great just as is. Its clean, tart profile is a perfect thirst quencher on hot summer days.  Or add sweeteners (simple syrups, Stevia, honey, maple syrup), club soda, white wine, fruit to add complexity to the flavor. Ingredients: 2 oz dried hibiscus flowers 4 cups water Procedure: Bring water to boil.  Turn off heat. Add hibiscus, pushing flowers into water.  Let tea steep for 1 or more hour or refrigerate overnight.  The longer it steeps, the more hibiscus flavor is infused into the liquid. To

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Sue’s Deviled Eggs with French Mustard Herb Blend

The Spice Tin team member, Sue, is widely known for her deviled eggs.  One popular variation that she makes uses French Mustard Herb Blend.  Topping these picnic staples can be creative and delicious.  Try Capers in Wine Vinegar and/or Sea Fennel, a tidal marsh succulent popular the Mediterranean favorite.. 6 large hard boiled eggs, peeled 3 tablespoons mayonnaise 2 teaspoons French Mustard Herb Blend 1 teaspoon apple cider vinegar or juice from 1/2 lemon salt and pepper, to taste capers in wine vinegar or sea fennel for garnish. Slice in half lengthwise. Remove the yolk to a small bowl with a

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Avocado Caprese Salad with Sea Fennel

What can be better than adding avocado and crisp, briny sea fennel to a caprese salad?  Sea fennel, paccasassi, is an Italian seaside favorite. Prep Time:  20 mins    Serves: 6 1/2 pound red cherry tomatoes or grape tomatoes, halved 1/2 pound yellow cherry tomatoes or grape tomatoes, halved 2 avocados , diced 1 cucumber , sliced 1/3 cup red onion , diced 8 ounces small fresh mozzarella cheese balls 1/4 cup Sea Fennel in Oil  2 cups chopped Romain Lettuce or salad greens of choice. Salad Dressing: 1/4 cup basil leaves 1.8 cup olive oil 1 tablespoon lemon juice

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Pasta with Summer Squash and Aleppo Chile

This summer pasta dish has a hint of heat and fruit from Aleppo Chile.  Parmesan cheese deepens the flavors while capers in wine vinegar adds  a briny tang. Ingredients: ¼ cup olive oil 8 garlic cloves, thinly sliced 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced Kosher salt 1+ teaspoon Aleppo Chile Flakes 12 ounces paccheri, ziti, or other large tube pasta 2 ounces Parmesan, grated (about ½ cup), plus more for serving 1 tablespoon fresh lemon juice ½ cup basil leaves, divided 2 teaspoons Capers in Wine Vinegar   Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned

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pork carnitas shredded

Amy’s Easy Pork Carnitas

This recipe for Easy Pork Carnitas comes to us from our dear Amy in the shop. In her recipe, the slow cooker or Instant Pot does most of the work for you and the result is foolproof Mexican pulled pork that is juicy and flavorful—perfect for tacos, tostadas, gorditas, quesadillas, enchiladas, burritos, nachos, or rice bowls. This recipe is gluten free, paleo and low carb, and makes excellent use of your Spice Tin spice stash! Serves 10-12 Ingredients: 5 pounds pork shoulder (pork butt) skinless, bone-in or for a leaner dish, pork tri-tip or pork loin Juice from 2 oranges

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Sumac and Saffron Spritzer

YIELD: 1 CUP 15 to 20 saffron strands ½ cup (100 g) sugar 4 green cardamom pods, smashed 1 oz (1/4 c /30 g) ground sumac Chilled club soda or water PREPARATION Grind the saffron with 2 Tbsp. of sugar to a fine powder using a mortar and pestle. In a medium saucepan over medium-high heat, combine 1 cup (240 ml) water, sugar, cardamom, and powdered saffron mixture and bring to simmer, stirring until the sugar dissolves. Remove from the heat and stir in the sumac. Cover the saucepan with a lid and let it steep for 30 minutes, no

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Burnin’ Love Spicy Brownies

Spicy Brownies? Yes, especially for Valentine’s Day. February 14 and chocolate are a match made in heaven, just like you and your sweetie. At the Spice Tin, we occasionally like to heat things up a bit, especially when it comes to love. Mole Spice kicks this traditional brownie up a notch and Indonesian Cinnamon lends warm, fragrant spice. Topping the brownies with an ample sprinkling of our pink Raspberry Chipotle Finishing Salt adds bright, fruity heat and a pop of seasonal color. For those who like a hotter variation, add a pinch of cayenne to the recipe. This recipe is

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harissa chicken thighs topped with cilantro

Sue’s Harissa Chicken Thighs

This recipe for Harissa Chicken Thighs comes to us from Sue, a valuable member of the Spice Tin Team for the last six years. She adapted this recipe from one in Sunset magazine and made it for a book club meeting. It was a hit! Sue’s interests include cooking/entertaining, hiking, camping and reading—whether it’s a recipe or a novel. She also enjoys making cakes for her friends’ birthdays or special occasions. “The thing I like the best about working at the Spice Tin is interacting with the customers, asking how they are using a particular spice and sharing what I

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Mulling Spice Cake, Warm Winter Flavors

While reading the original recipe for this Mulling Spice Cake, I thought that grinding our mulling spice blend would be a fun revision.  This recipe makes a delicious cake resounding with warm winter flavors.  For the first baking, I needed something to gift to our local bank staff who takes such good care of me and corrects my math errors!  The batter was baked it in a special cookie pan that creates a depression for filling or icing.  Since the cake/cookie has deep, rich flavors, I think chopping dried figs to add to the batter would take it to another

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red pesto tarte soleil pesto Rosso with ricotta dip

Red Pesto Tarte Soleil

We have great news for fans of our Pesto—a new Pesto Rosso is now also available in the shop! This kicky, crimson cousin to the popular basil pesto is also made locally by the Queirolo Girls, including our longtime employee Dona. Made with sundried tomatoes, almonds, olives and spices, the Red Pesto goes well as a meat accompaniment, especially salmon, pork or chicken. It’s also a wonderful addition to a cheese plate, or smeared with cream cheese on a cracker or baguette. Of course it can also be served with pasta, but it really shines when paired with something that

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cranberry sauce ingredients laid out on a table

Cranberry Sauce for Every Thanksgiving Table

Thanksgiving might look a little different this year for many families. The pandemic has made it difficult to gather together as we traditionally might, but it’s likely that we will still connect with each other through food no matter where we are in the world. Grandmother’s cornbread stuffing will find its way to the table, like it does every year, as will mother-in-law’s green bean casserole and your great uncle’s extra fluffy mashed potatoes. These dishes help us feel close to family members, wherever they are. However, there’s one dish that receives far less fanfare—cranberry sauce. This Thanksgiving condiment rarely

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Andalusian Pinchitos

INGREDIENTS 1 # skinless chicken breast, lamb or pork 1⁄2 teaspoon coriander seed, roughly ground 1⁄2 teaspoon cumin seed, roughly ground 1⁄2 teaspoon fennel seed, roughly ground 1 -2 teaspoon smoked Spanish paprika 2 garlic cloves, peeled and crushed with 1⁄2 teaspoon salt 1 pinch saffron, infused with 2 tablespoons boiling water 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano 1 bay leaf, crumbled 2 teaspoons wine vinegar 2 teaspoons olive oil GARNISH chopped flat leaf parsley or cilantro   DIRECTIONS Lightly toast whole spices.  Put into mortar and pestle, pound into a coarse powder.  Or use ground

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