In This Newsletter: Ori Offers Up Three Everyday No-Recipe Recipes for Spring
Every spring, I dig through my spice cabinet and rotate in a few that have been waiting patiently for their time to shine. For those of you looking for some inspiration, you're invited to take a step into my kitchen and check out what I've been cooking:
For morning eggs, I've been cooking shakshuka with Sun-Dried Tomato to deepen the tomato sauce's flavor, with a sprinkle of bright and tart Cured Sumac to finish. This works to kick up any style of eggs: fried, scrambled, or toad-in-the-hole. Or perhaps you'll try out the sardine-laden shakshuka variation that we lovingly call a Shark-shuka.
For roast chicken and veggies, nothing beats our Za'atar, but I'm also alternating with our Sweet Allspice as well as our golden Curry Origin Blendas the base for the rub. Spice rubs are an easy way to experiment with different spices — split your meat or veggies into three groups, give each one a different spice treatment, and repeat.
For snacks and desserts, I've been making yogurt topped with granola, berries and a generous serving of Euphrates Mint, Woodland Honeys and a hearty drizzle of Pomegranate Molasses (sign up to know when it's back in stock!), plus some slivered almonds or chopped pistachios. I call this my lazy pavlova.
Ori speaks on how the ever-changing tariff landscape affects our small business strategy with Adam and Kai-hsin on Maybe Food, Maybe Tech (about 39 minutes into the episode) 👈
Our sweet friends Elliott and Harshit at Madhu Chocolate are closing down shop this month after 7 amazing years. Here's your last chance to enjoy award-winning bars at 50% off! 💝
