January was the perfect time to bake Beet Sourdough, and the nurturing of sourdough cultures remains a great takeaway from last year. This one, vibrantly colored with our Beet Powder, remains a showstopper in color and flavor.

While celebrating the Lunar New Year in February, we all fell in love with this homemade chili crunch. The blend of chili flakes can be varied to suit your taste, but the secret ingredient for the deep umami base came from our Cascade Mushroom Mix. 

Winner winner, chicken dinner! In March, we brought on the fresh flavors for spring! Herbes de Provence gave chicken a classic French flavor and worked remarkably well with lemon for light, bright flavor.

In April, we shared our wonderful family recipe for Pancakes in the Wild, one that remains a hit with everyone we feed it to. We added floral Ras El Hanout to ours, but a little experimentation can make this your own personalized family favorite.

May had us gearing up for warmer weather with this cool and creamy horchata. Cassia cinnamon sticks imbued a delightfully mild cinnamon tone, but the show-stopping distinctive lavender color came from ice cubes made with Butterfly Pea Flower tea.

June was a nostalgic to look at old recipes from our professional chef days. This recipe takes us waaay back, but remains a brunch favorite. Our vegan Nigella Caesar blend brings all the flavor of a classic Caesar dressing, without the extra egg. Nutty nigella seeds add crunch and bring the umami along with Worcestershire powder and garlic. These bold flavors pair perfectly with leeks and artichoke hearts for a delightful topping for toast or flat bread. For added brunch magic, we garnished the toast with a kale Caesar salad and a poached egg. Finish it off with a sprinkle of black lava salt for crunch and enjoy!

The height of salmon season in July had us enjoying our favorite fish freshly cured at home. The bright, simple seasonings of our Pacific Salmon Cure allow the flavors of the Pacific Northwest to shine in their own right. A touch of sweet with nutmeg, a touch of heat with chili flakes and a sprinkle of aromatic California bay leaves are all that is needed. To finish off our salmon, we sprinkled a little dill pollen to add citrusy and floral brightness, it's easy to customize the cure to suit your taste, adding fresh herbs or citrus as desired.

August was the perfect time of year to make this delicious smoked trout salad. The combination of Northwest Forest Brine and Lemon Herb Pepper gave layers of playful flavor alongside the arugula and radishes.

In September, spicy, exotic Harissa gives classic buffalo a run for its money. Together with Moroccan Meyer Lemon Paste aioli, these wings were the BOMB!

Hello October! These tacos prove that good things come in small packages. Making the duck confit takes some time, but the flavor comes out beyond compare. We used our Mole Olé spice to start the flavor party and just kept adding layers of flavor.

We celebrated Thanksgiving with this Cascade Turkey Roulade. The presentation was festive, and we managed to get everyone's favorite flavors on board. The meat was seasoned with classic Poultry Rub, the stuffing was studded with barberries and the forest flavors of the brine made a subtle complement to them all.

For December, pumpkin earned a flavor make-over in this decadent dessert. Saffron and vanilla remain a perfect pairing that let their own voices be heard but let the pumpkin shine through. Plus, you get to torch the top! That always gets a winning vote with our crew. ;-)