Nothing says summer like sweet corn, so I wanted to make a quick and delicious salad that reflects that using Spice Tribe’s Sacred Valley Pink Peruvian Salt and Late Harvest Black Peppercorns. I love using their salt and pepper with pretty much every dish I cook and this dish was no exception. Keeping things simple is always key when it comes to making a good salad. It’s best to let the ingredients shine, especially when they’re in season. This salad comes together pretty quickly and you can definitely grill the corn if you prefer. I live in an apartment, so I had to make do with what I’ve go ..read more

Living and working in Charleston, South Carolina has definitely shaped how I enjoy various ingredients when it comes to recipe development work. And when it comes to which season is my favorite, it’s definitely summer. The fresh and local produce is always so delicious and I love enjoying green tomatoes during these months. Typically, green tomatoes get their shine with being fried but I wanted to take a little bit of a different route with making a nice little relish to put on different dishes for the week. My first thought was using Spice Tribe’s sea salt and cracked pepper for some simplic ..read more

Summer is in full swing and I’ve been in the mood to get the grill going. But let’s face it, sometimes, it’s just too much work to light the grill or smoker, especially when you live in an apartment. I figured this recipe is going to be a great compromise. I wanted to make an easy, low-maintenance dinner with baked chicken legs and a quick bbq sauce. Keeping things simple with Spice Tribe’s California Coast Sea Salt, Late Harvest Black Peppercorns, and their smoky Pimentón de la Vera, I wasn’t going to lose out on any flavor with this recipe. While we don’t have the char from the grill, we do ..read more

For this month’s Spice Tribe recipe, I wanted to get back into the swing of eating more vegetables on a regular basis. If you haven’t noticed, the last handful of recipes shared with Spice Tribe have been veggie-forward and for good reason! It’s a great way to add some variety to your dinner rotation and explore new ways to enjoy some of your favorite tried and true vegetables. I love keeping eggplant handy for meatless Monday dinners or to use in curries with rice and stews, like ratatouille, but I wanted to try something a little different with it this round. Using Spice Tribe’s Kissed By B ..read more

Growing up, corned beef was always a staple in our pantry.  My mom kept a can or two for easy dinners during busy weeks, and that mindset has stayed with me into adulthood which is why I’m so excited to partner with Hereford Proteins.   My mom used to make a delicious Puerto Rican version of corned beef hash, which featured corned beef prepared with a sofrito-based sauce, diced potatoes, and served with white rice – it’s one of my favorite dishes. Hereford Corned Beef provides nutritious, shelf-stable protein and is currently giving away a year’s supply of their canned corned be ..read more

For this month’s Spice Tribe recipe, I finally decided on sharing this recipe after two previous failed attempts at other dishes. Third time is a charm with this one and it ended up being exactly what I was craving this week when I was testing recipes. After my recent trip to Salt Lake City and enjoying barbecue most of the week, I really just wanted some vegetables. And something quick that I didn’t have to fuss over. Because of that, I kept things super simple this month, using Spice Tribe’s California Coast Sea Salt and Late Harvest Peppercorns to season the vegetables and in the dressing ..read more

I have to admit, I’m not a huge fan of super spicy foods. I didn’t grow up eating chiles on a regular basis since it’s not common in Puerto Rican cuisine but I was super excited to develop some recipes with the new dry peppers that Spice Tribe sent my way with my ongoing partnership. I’m a huge fan of ceviche and when I saw the bag of aji amarillo pods, I knew I had to make some. Aji amarillo peppers are native to the Andes and are spicy, fruity, and sweet. They’re very common in Peruvian cuisine (along with ceviche) and across Latin America. Because I’m not accustomed to eating very spicy th ..read more

Salmon is one of my favorite fish to enjoy at home because it’s so simple to prepare and is great in a variety of dishes where it’s served solo, mixed into salads, formed into croquettes, or sandwiched between some crusty bread and some fresh veggies. I love preparing whole salmon fillets since they’re so low-maintenance and don’t require much work in the kitchen. I wanted to recreate the flavors of a spicy and smoky fish sandwich I had during my restaurant serving days so I decided to use Spice Tribe’s The Cooking Gene line, specifically the Mr. Wesley Jones Antebellum BBQ Spice. A solid amo ..read more

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