Morton and Bassett Spices

The green goddess of salads, say hello to the Morton & Bassett Pesto Arugula Salad! Hardy, healthy and packed full of all your favorite flavors, this salad is going to be on repeat for the foreseeable future. Try it out and you'll know why!

Pesto Arugula Salad

Time: 20 minutes
Servings: 4

Ingredients:
2 cups basil leaves
1 teaspoon Morton and Bassett Rainbow Peppercorns with Allspice
½ teaspoon Morton and Bassett Garlic Powder
¼ cup parmesan cheese
¼ cup pine nuts
½ lemon, juiced
1 teaspoon salt
¼ cup olive oil
4 cups baby arugula
1 avocado, diced
½ cup marinated artichoke hearts
½ cup Castelvetrano olives, torn apart
¼ cup white beans

Instructions:
1. To make the pesto, add basil, M&B Rainbow Peppercorns with Allspice, parmesan, pine nuts, lemon juice, and M&B Garlic Powder in a food processor. Process until chunky, add in olive oil slowly, and continue processing until well incorporated. Set aside.
2. In a large salad bowl, add arugula. Top with white beans, avocado, Castelvetrano olives, and artichoke hearts. Generously dress with pesto and top with additional lemon juice, pine nuts, and parmesan, if desired. Enjoy!

Radishes are the star of the show in this rainbow salad! Supported by balanced flavors of white vinegar, honey, and lemon topped with a zesty twist from Morton and Bassett Sesame Orange Ginger. It's fresh, flavorful, and fun!

Radish Salad

Time: 15 minutes
Servings: 4

Ingredients:
3 tablespoons white wine vinegar
2 teaspoons honey
½ lemon, juiced
1 teaspoon salt
2 tablespoons Morton and Bassett Sesame Orange Ginger
1 shallot, diced
4 cups various radishes, thinly sliced
2 cups shelled edamame
½ cup walnuts
1 small bunch chives, chopped
5-6 mint leaves

Instructions:
1. Start by making the dressing. In a small bowl, add white wine vinegar, honey, lemon juice, salt, M&B Sesame Orange Ginger, and shallot. Mix to combine.
2. In a serving platter, add sliced radishes. Top with edamame, walnuts, dressing, chives, and mint. Enjoy!

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As we head into back-to-school season, get ready to elevate your dinner game with this mouthwatering Pork Tenderloin recipe! After only 30 minutes of active prep time and a few hours of marinating, you’ll have a deliciously tender and flavorful dish perfect for easy weeknight dinners. Serve with roasted vegetables, mashed potatoes, and a garden salad for a well-rounded family meal.

Pork Tenderloin

Active time: 30 minutes
Total Time: 5 hours
Servings: 6

Ingredients:
2 large pork tenderloins
2 tablespoons Dijon mustard
¼ cup molasses
Morton and Bassett Garlic Powder
Morton and Bassett Ground Ginger
Morton and Bassett Red Chili Flakes
Morton and Bassett Mixed Peppercorns with Allspice with Grinder
3 tablespoons apple cider vinegar
1 tablespoon olive oil
3-4 sprigs flat leaf parsley, chopped

Instructions:
1. In a large bowl, add pork tenderloins, Dijon mustard, molasses, M&B Red Chili Flakes, M&B Ground Ginger, M&B Garlic Powder, M&B Mixed Peppercorns with Allspice, and apple cider vinegar. Let marinate for 4 hours in fridge.
2. Preheat the oven to 400 degrees Fahrenheit. In a skillet, add olive oil and heat over medium high. Add each pork tenderloin to the skillet and sear each side, about 2 minutes each side.
3. Transfer tenderloins to a baking sheet and roast for 30-35 minutes, or until reaching an internal temperature of 140-145 degrees. Pull from the oven, transfer to a serving platter, and let rest for 5 minutes.
4. Slice the tenderloins and sprinkle with parsley. Enjoy!

The Morton & Bassett Sichuan Peppercorns pack a punch so flavorful and complex, they might be the only spice you need?! Unleash a unique, tingling heat with these aromatic peppercorns paired with fresh market veggies and creamy burrata. A summer treat so good you won't be able to put the fork down and comes together in just 15 minutes!

Time: 15 minutes
Servings: 4

Ingredients:
3 zucchini, quartered lengthwise
2 summer squash, halved lengthwise
3 bell peppers, halved
2 tablespoons olive oil
1 teaspoon Morton & Bassett Sichuan Peppercorns
2 teaspoons salt
8 ounces burrata
1 small bunch oregano
1 small bunch chives, chopped
½ cup edible flowers, optional

Instructions:
1. Preheat the grill to 350 degrees Fahrenheit. Using a mortar and pestle, grind M&B Sichuan Peppercorns until coarse. Set aside.
2. Toss sliced vegetables in olive oil. Coat with ground M&B Sichuan Peppercorns and salt. Set on the grill for 10-15 minutes, or until tender. Remove from heat and set on a serving platter.
3. Top the veggies with shredded burrata. Top with oregano, edible garden flowers,, and salt. Enjoy!

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Celebrate the natural flavors of August with a classic Blackberry Pie! Bursting with juicy blackberries and a hint of Morton & Bassett almond and cinnamon, this pie is perfect for savoring the late summer season. With just 30 minutes of active prep time and a beautiful lattice crust, it's a delightful dessert for any gathering. Serves eight and guarantees smiles all around!

Blackberry Pie

Active Time: 30 minutes
Total Time: 2 hours
Servings: 8

Ingredients:
5 cups blackberries
½ cup white granulated sugar
¼ lemon, juiced
1 teaspoon lemon zest
¼ teaspoon Morton & Bassett Ground Cinnamon
1 teaspoon Morton & Bassett Pure Almond Extract
⅓ cup all purpose flour
2 sheets pie dough

Instructions:
1. Preheat the oven to 400 degrees Fahrenheit. In a large bowl, combine blackberries, white granulated sugar, lemon juice and zest, M&B Pure Almond Extract, M&B Ground Cinnamon, and flour. Gently fold until mixed.
2. Lay one sheet of pie dough into a pie dish. Pour pie filling in. Slice the second sheet of pie dough into strips, about ¾ inch wide. Lay pie dough strips across the pie, weaving a lattice pattern with the strips. Set in the oven and bake for 30 minutes.
3. After 30 minutes, lower the oven heat to 350 degrees Fahrenheit and top the pie with foil, then continue baking for another 30 minutes. Pull from the oven and let cool completely before serving. Enjoy!

Summers are for fresh stone fruit! Pick plums of the tree and pair them with the creaminess of mascarpone, extra sweet touch from a drizzle of honey, and the crunch form pistachios. These grilled plums are seasoned with Morton & Bassett Herbs from Provence with Lavender that truly makes them come to life!

Grilled Plums and Mascarpone

Time: 20 minutes
Servings: 8

Ingredients:
8 plums, sliced in half and pits removed
4 ounces mascarpone
2 teaspoons Morton & Bassett Herbs from Provence with Lavender
1 tablespoon honey
2 tablespoons pistachios, crushed
2-3 sprigs fresh thyme

Instructions:
1. Preheat the grill to medium heat. Place all the plums, cut side down, on the grill for about 10 minutes, until softened. Pull from heat and let rest for 5 minutes.
2. In a small bowl, mix mascarpone to soften. Lay plums cut side up on a serving platter and add a dollop of mascarpone to each plum. Top with M&B Herbs from Provence with Lavender, crushed pistachios, thyme, and a drizzle of honey. Enjoy!

Celebrate strawberry season with Black Pepper Strawberry Jam Floats! 🍓 Peppery and sweet strawberry jam meats creamy vanilla ice cream, topped with a splash of cream soda make this the perfect summertime dessert. Save for your next party - they'll be a hit!

Strawberry Pepper Jam Floats

Active Time: 30 minutes
Total Time: 1 hour
Servings: 2

Ingredients:
2 pounds fresh strawberries
1 tablespoon Morton and Bassett Fine Ground Black Pepper
3 cups white granulated sugar
¼ cup balsamic vinegar
1 lemon, juiced
1 pint vanilla ice cream
8 ounces cream soda

Instructions:
Roughly chop strawberries into small pieces and place in a food processor. Slowly process the strawberries, leaving some chunks.
Pour processed strawberries into a bowl. Add M&B Fine Ground Black Pepper, lemon juice, and balsamic vinegar. Stir to mix and transfer into a large pot or saucepan over medium heat.
Add sugar to the strawberries and mix until incorporated. Bring the strawberries to a rolling boil for 5-7 minutes, then reduce heat to a low simmer, stirring often. Simmer for another 10-15 minutes, then remove from heat and allow to cool. Transfer to a mason jar.
To assemble floats, add a dollop of jam to the bottom of two glasses and spread in a swirl up the sides. Pour a little cream soda in the glass and top with two scoops of vanilla ice cream. Top off with the remaining cream soda, and enjoy!

Tender, spiced beef and oozy melted cheese, wrapped in a crispy tortilla and served with a rich consommé - what more could you ask for? This recipe for Quesa Birria Tacos is a testament to slow cooking, that bring out complex flavors and succulent texture.

Quesa Birria Tacos

Active Time: 30 minutes
Toal Time: 4 hours 30 minutes
Servings: 12

Ingredients:
1 teaspoon salt
1 teaspoon Morton & Bassett Whole Black Peppercorns with Grinder
2 teaspoons Morton & Bassett Ground Cumin
1 teaspoon Morton & Bassett Oregano
½ teaspoon Morton & Bassett Ground Ginger
¼ teaspoon Morton & Bassett Ground Cinnamon
½ teaspoon Morton & Bassett Cayenne Pepper
1 teaspoon Morton & Bassett Ground Ancho Chile
1 teaspoon Morton & Bassett Paprika
2 Morton & Bassett Bay Leaves
2 pounds beef chuck roast
2 tablespoons olive oil
½ white onion, chopped
4 tomatoes, chopped
4 garlic cloves, chopped
1 ½ cups beef broth
¼ cup white vinegar
6-8 flour tortillas
1 cup shredded Mexican blend cheese
1 small bunch cilantro, chopped
½ lime, juiced

Instructions:
Prepare the rub by combining salt, freshly ground M&B Whole Black Peppercorns, M&B Ground Cumin, M&B Oregano, M&B Ground Ginger, and M&B Ground Cinnamon in a small bowl. Mix thoroughly and generously coat the beef. Cover and let rest for 4 hours or overnight.
Preheat the oven to 325 degrees Fahrenheit. In an oven safe pot, add olive oil and onion. Saute over medium heat until fragrant, about 4-5 minutes, then add tomatoes, cooking for another 5 minutes. Blend onion and tomatoes until smooth using an immersion blender or by transferring to blender and returning to the pot. Add beef into the pot, followed by garlic, M&B Cayenne Pepper, beef broth, and white vinegar. Bring to a boil, add lid, and set in the oven for 3½ - 4 hours, until beef is tender.
Remove the beef from the liquid and shred, setting aside.
Dip tortillas into the reserved cooking liquid. Place one tortilla at a time onto a large pan, sprinkling with a handful of shredded cheese. Add a small handful of shredded beef onto the tortilla and fold in half. Repeat until all meat has been used.
Serve tacos with the cooking liquid on the side. Garnish with cilantro and lime juice. Enjoy!

Your new go-to lentil recipe is here! Packed with vibrant, flavorful spices and whole ingredients, our Curried Cauliflower and Lentil Salad is a refreshing and satisfying meal any time of the year.

Curried Cauliflower and Lentil Salad

Time: 1 hour
Servings: 4

Ingredients:
2 cups lentils, dry
2½ cups water
2 teaspoons Morton & Bassett Garlic Powder
½ teaspoon Morton & Bassett Whole Black Peppercorns
2 tablespoons, plus 1 teaspoon, Morton & Bassett Curry
1 teaspoon Morton & Bassett Cayenne Pepper
1 teaspoon Morton & Bassett Whole Black Peppercorns with Grinder
1 ½ teaspoon salt
2 teaspoons brown sugar
½ red onion, thinly sliced
1 head cauliflower, chopped
4 tablespoons olive oil
½ cup, plus 1 tablespoon, apple cider vinegar
½ lemon, juiced
1 tablespoon Dijon mustard
3 rainbow carrots, ribboned
½ bell pepper, thinly sliced
2-3 sprigs cilantro, chopped

Instructions:
Preheat the oven to 425 degrees Fahrenheit.
In a large pot, combine lentils and 2 cups water. Add 1 teaspoon M&B Garlic Powder and salt, then bring to a boil. Reduce heat to low and simmer with a lid on for 25-30 minutes.
In a saucepan, add ½ cup of water, ½ cup apple cider vinegar, brown sugar, and M&B Whole Black Peppercorns. Simmer over medium low heat for 10 minutes before pouring over red onion. Set aside to pickle.
Fill a large bowl with cauliflower. Coat with 2 tablespoons olive oil, M&B Curry, 1 teaspoon M&B Garlic Powder, M&B Cayenne Pepper, and toss. Place on a parchment lined baking sheet and roast for 30-35 minutes.
In a small bowl, add 2 tablespoons olive oil, apple cider vinegar, lemon juice, Dijon mustard, 1 teaspoon M&B Curry Powder, and ½ teaspoon salt, Mix together and set aside.
In a large serving dish, add lentils. Top with roasted cauliflower, carrot ribbons, bell pepper, and pickled red onion. Drizzle dressing over the salad and garnish with cilantro and freshly ground M&B Whole Black Peppercorns. Toss together and enjoy!

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Your perfect summertime pairing: Delicious potato salad and a crisp white wine from Pine Ridge Vineyards - grab this Spicy Potato Salad recipe below and shop fresh spices and herbs at www.mortonbassett.com

Time: 30 minutes
Servings: 4

Ingredients:
2 pounds baby potatoes, quartered
2 tablespoons salt for water
2 tablespoons olive oil
1 teaspoon ground horseradish
1 cup mayonnaise
¼ cup Parmesan cheese, plus 2 tablespoons, grated
½ lemon, juiced
1 teaspoon Morton & Bassett Aleppo Pepper
2 teaspoons Morton & Bassett Spicy Everything Sprinkle
1 teaspoon Morton & Bassett Whole Black Peppercorns with Grinder
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
2 green onions, chopped
1 teaspoon flakey salt for finishing

Instructions:
In a large pot, add potatoes and enough water to cover them. Salt the water and bring to a boil. Turn down heat to medium-low and cover, let simmer until potatoes are tender, about 10-13 minutes. Strain.
While the potatoes boil, make the dressing. Add olive oil, horseradish, mayonnaise, ¼ cup Parmesan cheese, lemon juice, M&B Aleppo Pepper, M&B Spicy Everything Sprinkle, Dijon mustard, and Worcestershire sauce. Mix thoroughly to combine.
Add potatoes into a large bowl and let cool. Once cooled, drizzle with dressing and coat all the potatoes. Serve on a platter. Garnish with Parmesan cheese, green onion, freshly ground M&B Whole Black Peppercorns, and flakey salt. Enjoy!

Juicy raspberries, cooling mint, and zesty orange all wrapped in a flaky, golden crust - this sweet treat is a quintessential summer dessert! Brought together in just 30 minutes, these Mini Mint and Raspberry Galettes will be calling to you all summer long.

Mini Mint and Raspberry Galettes

Time: 30 minutes
Servings: 8

Ingredients:
8 mini pie dough rounds, about 4-5 inches wide
3 cups frozen raspberries
½ cup white granulated sugar
3 tablespoons orange juice
½ teaspoon Morton and Bassett Mint
½ teaspoon Morton and Bassett Orange Peel
½ teaspoon Morton and Bassett Pure Vanilla Extract
1 egg, beaten
½ orange, zested

Instructions:
Preheat the oven to 375 degrees Fahrenheit. In a large bowl, combine raspberries, white granulated sugar, orange juice, M&B Mint, and M&B Pure Vanilla Extract. Mix gently to combine.
Top each dough round with 1 heaping tablespoon of raspberries. Gently fold the dough edges towards the center, crimping the edges all around the galette. Brush with egg wash and bake for 18-20 minutes, or until the edges are golden brown.
Top each galette with fresh orange zest. Enjoy!

Spice up your summer with a refreshing Spicy Watermelon Salad! This vibrant dish combines juicy watermelon with fresh flavors of summer, creating a perfect balance of sweet and savory that's sure to wow your taste buds. 🍉

Spicy Watermelon Salad

Time: 20 minutes
Servings: 6

Ingredients:
1 medium watermelon, sliced into chunks
1 heirloom tomato, sliced
1 English cucumber, sliced
1 jalapeño, thinly sliced
2 tablespoons olive oil
2 limes, juiced
2 teaspoons honey
1 teaspoon Morton and Bassett Red Chili Flakes
1 teaspoon Morton and Bassett Oregano
½ teaspoon Morton and Bassett Cayenne Pepper
1 small bunch cilantro, chopped
1 teaspoon flakey salt

Instructions:
Prepare the dressing: in a small bowl, combine olive oil, lime juice, honey, M&B Red Chili Flakes, M&B Oregano, and M&B Cayenne Pepper. Stir to combine.
On a serving platter, layer watermelon, tomato, cucumber, and jalapeño slices. Sprinkle with cilantro and generously drizzle with the dressing. Top with flakey salt. Enjoy!

Indulge in the nutty goodness of Black and White Sesame Cookies! Made with fragrant sesame oil and dipped in crunchy Morton & Bassett Sesame Seed, these delicious treats offer a unique twist on a classic favorite.

Black and White Sesame Cookies

Time: 1 hour
Servings: 6-8

Ingredients:
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
9 tablespoons unsalted butter, room temperature
1 cup brown sugar
½ cup granulated sugar
¾ teaspoon salt
1 egg
1 egg yolk
1 tablespoon sesame oil
2 teaspoons Morton and Bassett Pure Vanilla Extract
¼ cup Morton and Bassett Black Sesame Seed
¼ cup Morton and Bassett Sesame Seed
1 teaspoon flakey salt

Instructions:
Preheat the oven to 400 degrees Fahrenheit. In a medium bowl, combine flour, baking powder, and baking soda. Whisk together and set aside.
In a stand mixer, beat the butter on medium speed for 1-2 minutes, until it becomes creamy and fluffy. Add brown sugar, granulated sugar, and salt. Beat for about 3 minutes on medium speed, until light and fluffy. Add the egg, yolk, M&B Pure Vanilla Extract, and toasted sesame oil, beating until smooth. Add flour mixture, beating on low until the dough is fully combined.
Add M&B Black Sesame Seed and M&B Sesame Seed into separate dishes. Roll 1-2 tablespoons of dough into balls and roll to coat the balls in the sesame seeds before setting on a parchment lined baking sheet. Bake for 8-10 minutes, or until cookies are golden brown. Top with flakey salt, allow to cool, and enjoy!

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Fire up the grill this Fourth of July and celebrate with a twist on bratwurst! These Everything Sprinkle Brats with Curry Mustard are juicy, grilled to perfection, guaranteed to be the star of your feast. 🌭

Everything Sprinkle Brats with Curry Mustard

Time: 25 minutes
Servings: 5

Ingredients:
5 brats
5 hot dog buns
2 tablespoons Morton & Bassett Curry
2 teaspoons Morton & Bassett Organic Everything Sprinkle
⅓ cup deli mustard
¼ cup sauerkraut

Instructions:
Heat one section of the grill to medium heat. Once hot, add the brats and let cook for about 15 minutes, rotating every so often, or until brats reach an internal temperature of 160 degrees Fahrenheit. Let rest for 5 minutes when removed from heat.
While brats are cooking, prepare the curry mustard. In a small bowl, combine deli mustard and M&B Curry. Mix until fully incorporated and set aside.
To assemble, add brat into a bun. Top with curry mustard, sauerkraut, and M&B Organic Everything Sprinkle. Enjoy!

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Stuffed Poblano Peppers are a fiesta for your taste buds! Loaded with a spicy stuffing and crowned with melty shredded cheese, these peppers turn any meal into a party.

Stuffed Poblano Peppers

Time: 1 hour
Servings: 4

Ingredients:
4 poblano peppers, sliced in half and de-seeded
2 tablespoons olive oil
1 teaspoon salt
Morton and Bassett Whole Black Peppercorns with Grinder
Morton and Bassett Chili Powder
Morton and Bassett Garlic Powder
Morton and Bassett Ground Cumin
Morton and Bassett Jalapeño Flakes
1 pound chicken breast, cooked and shredded
1 ½ cup rice, cooked
1 can black beans
1 can diced tomatoes
1 fresno chile, chopped
½ red onion, diced
½ lime, juiced
1 ½ cups shredded cheese
1 bunch cilantro, chopped

Instructions:
Preheat the oven to 400 degrees Fahrenheit. Oil the peppers and top with salt and freshly ground M&B Whole Black Peppercorns. Lay face down on a parchment lined baking sheet. Roast for 5-10 minutes to soften the peppers.
While the peppers are roasting, combine chicken, rice, beans, diced tomatoes, fresno chile, and red onion in a bowl. Top with M&B Chili Powder, M&B Garlic Powder, M&B Ground Cumin, and M&B Jalapeño Flakes. Mix and add lime juice.
Remove peppers from the oven and flip over. Fill each pepper with chicken stuffing, then place back in the oven for 20 minutes. Pull from the oven, top with shredded cheese and place back in the oven for 5-10 minutes, until the cheese has melted. Transfer to a serving dish and top with cilantro. Enjoy!

Indulge in the warm, comforting flavors of Nectarine Crisp! Enhanced with a hint of ground nutmeg, this delightful dessert features juicy nectarines topped with a golden, spiced crumble. It's a perfect blend of sweetness and spice that will make any occasion special. You won't be able to resist seconds!

Nectarine Crisp

Time: 45 minutes
Servings: 6

Ingredients:
6 nectarines, sliced
½ cup, plus ⅓ cup white granulated sugar
1½ tablespoons cornstarch
½ lemon, juiced
1 teaspoon Morton and Bassett Pure Vanilla Extract
1 tablespoon Morton and Bassett Ground Cinnamon
1 teaspoon Morton and Bassett Ground Nutmeg
¾ cups rolled oats
¾ cups all purpose flour
½ cup brown sugar
8 tablespoons butter, cold

Instructions:
Preheat the oven to 350 degrees Fahrenheit. Add nectarine slices to a large mixing bowl. Top with ⅓ cup white granulated sugar, cornstarch, and lemon juice. Mix to coat all the nectarine slices, then add M&B Pure Vanilla Extract. Pour into a baking dish.
In a new bowl, combine rolled oats, all purpose flour, brown sugar, ½ cup white granulated sugar, M&B Ground Cinnamon, and M&B Ground Nutmeg. Mix thoroughly, then add butter. Using hands, incorporate the butter into the flour mixture until crumbly. Pour crisp topping over nectarines. Bake in the oven for 28-32 minutes.
Allow to cool slightly before serving. Serve with vanilla ice cream. Enjoy!

This colorful and nutritious dish is a feast for both the eyes and the palate! Ready in just 30 minutes, Roasted Red Pepper Pesto Quinoa Bowls are great for weeknight dinners all summer long.

Roasted Red Pepper Pesto Quinoa Bowls

Time: 30 minutes
Servings: 4

Ingredients:
2 zucchini, cut into half coins
2 yellow squash, cut into half coins
¼ cup olive oil
1 teaspoon Morton and Bassett Fine Ground Black Pepper
2 teaspoons Morton and Bassett Oregano
½ teaspoon Morton and Bassett Harrissa
½ teaspoon Morton and Bassett Garlic Powder
½ teaspoon Morton and Bassett Celery Seed
1 cup quinoa uncooked
1 cup roasted red peppers
1 tablespoon parmesan
¼ cup walnuts

Instructions:
Preheat the oven to 425 degrees Fahrenheit. Place zucchini and yellow squash on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with M&B Oregano and M&B Fine Ground Black Pepper and roast in the oven for 15-18 minutes.
Cook quinoa to package instructions.
While the quinoa cooks, prepare the roasted red pepper pesto. Combine roasted red peppers, parmesan cheese, walnuts, remaining olive oil, M&B Harissa, and M&B Garlic Powder into a food processor. Pulse to combine.
Serve quinoa into bowls, topped with zucchini, yellow squash, and roasted red pepper pesto. Garnish with M&B Celery Seed and a little more parmesan. Enjoy!

Dive into the vibrant flavor of the Morton & Bassett Mexican Blend, the hero in our Mexican Spice Chicken with Corn Salad recipe. This dish features seasoned chicken paired with a fresh corn salad and zesty chimichurri. It's a perfect harmony of heat and freshness!

Mexican Spice Chicken with Corn Salad

Active time: 20 minutes
Total time: 1 hour
Servings: 4

Ingredients:
1 ½ pounds boneless skinless chicken thighs
½ cup olive oil
1 tablespoon honey
1 tablespoon Morton & Bassett Mexican Blend
2 cobs of corn, kernels cut off
½ lime, zested
2 limes, juiced
½ lime, cut into wedges for serving
1 cup cherry tomatoes, cut in half
½ avocado, chopped
1 tablespoon flakey salt
1 small bunch cilantro
1 shallot, rough chopped
2 cloves garlic, rough chopped
2 green onions, rough chopped
1 fresno chile, rough chopped

Instructions:
Pour ¼ cup olive oil over chicken thighs in a bowl. Top with honey and M&B Mexican Blend, mixing to thoroughly coat the chicken. Let rest for 20-30 minutes.
In the meantime, add corn, lime zest, juice of 1 lime, cherry tomatoes, avocado, and ½ teaspoon flakey salt in a bowl. Mix to combine.
In a food processor, add cilantro, shallot, garlic, green onion, fresno chile, 1 tablespoons olive oil, and remaining flakey salt. Roughly process to create a chimichurri and set aside.
Heat remaining olive oil in a skillet over medium heat. Add chicken and cook for 6-7 minutes before flipping. Chicken should reach an internal temperature of 165 degrees.
Serve chicken with corn salad on the side and topped with chimichurri. Garnish with lime wedges. Enjoy!

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Transform mealtime with this vibrant and flavor-packed Peanut Sauce Noodles! The perfect fusion of crisp vegetables, tender noodles, and a creamy peanut sauce that will have you asking for seconds!

Peanut Sauce Noodles

Time: 25 minutes
Servings: 6

Ingredients:
½ box spaghetti noodles, cooked
½ cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon rice vinegar
2 tablespoons apple cider vinegar
½ lime, juiced
2 tablespoons brown sugar
3 tablespoons water
1 teaspoon Morton and Bassett Garlic Powder
1 teaspoon Morton and Bassett Ground Ginger
1 teaspoon Morton and Bassett Sesame Seed
¼ head red cabbage, shredded
1 medium daikon, cut into sticks
1 carrot, shredded
½ cucumber, cut into sticks
½ jicama, cut into sticks
1 cup snow peas
2 green onions, chopped

Instructions:
Prepare noodles according to package instructions and then let cool.
Make the peanut sauce by combining peanut butter, soy sauce, sesame oil, rice vinegar, apple cider vinegar, lime juice, and brown sugar into a bowl. Season with M&B Garlic Powder and M&B Ground Ginger. Mix together, adding water 1 tablespoon at a time if needed to loosen. Set aside.
In a large bowl, add cabbage, daikon, jicama, cucumber, carrot, snow peas, and noodles, Generously coat with peanut sauce and thoroughly mix to combine. Garnish with green onion and M&B Sesame Seed. Enjoy!

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Experience a perfect blend of sweet and spicy with Grilled Hot Honey Chicken! This dish is sure to be a crowd-pleaser at your next barbecue.

Grilled Hot Honey Chicken

Time: 25 minutes
Servings: 6

Ingredients:
2 pounds boneless chicken thighs
½ cup honey
3 tablespoons olive oil
2 teaspoons Morton and Bassett Adobo
1 teaspoon Morton and Bassett Ground Ancho Chile
1 teaspoon Morton and Bassett Smoked Paprika
2 teaspoons salt

Instructions:
Heat a grill over medium high heat. In a cast iron skillet, add honey, olive oil, M&B Adobo, M&B Ground Ancho Chile, M&B Smoked Paprika, and salt. Whisk to combine and set on the grill for about 5 minutes. Carefully remove and keep close to the grill.
Pat the chicken dry. Set on the grill, cooking for 5-6 minutes before brushing the hot honey over the chicken. Continue brushing the hot honey over the chicken every few minutes for 6-8 minutes, then flip. Repeat until the chicken has a sticky glaze and has reached an internal temperature of 165 degrees Fahrenheit. Remove the grill and serve. Enjoy!

Ignite your taste buds with Grilled Pork Togarashi Meatballs, a flavorful fusion of smoky, savory pork and the bold heat of togarashi spices. These meatballs are a perfect balance of flavor and fire, ideal for any grill night!

Time: 30 minutes
Servings: 4

Ingredients:
1½ pounds ground pork
5-6 green onions, chopped
2 tablespoons Morton and Bassett Ground Ginger
1 tablespoon, plus 2 teaspoons Morton and Bassett Togarashi
1 egg
1 ½ tablespoons, plus 3 tablespoons soy sauce
1 tablespoon cornstarch
3 tablespoons mirin
1 tablespoon brown sugar
5-6 skewers

Instructions:
Start by soaking skewers in water, allowing them to soak while the meatballs are prepared. Place ground pork in a small mixing bowl. Add green onion, M&B Ground Ginger, and 1 tablespoon M&B Togarashi. Fully mix together, then add an egg, 1 ½ tablespoons soy sauce, and cornstarch. Mix together.
Preheat the grill to medium high heat. Form small meatballs - recipe should yield 16-20 meatballs, depending on size. Add 3-4 meatballs per skewer.
Set each meatball skewer on the grill. Cook for 7-8 minutes, flip, and continue cooking for another 7-8 minutes.
While meatball skewers are cooking, prepare the togarashi sauce. Mix together 3 tablespoons soy sauce, mirin, brown sugar, and 2 teaspoons M&B Togarashi. Remove meatball skewers from the grill and brush generously with the togarashi sauce. Garnish with green onion. Enjoy!

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Savor the smoky goodness of Grilled Shrimp Tacos, where succulent shrimp meets a kick of spice and bright lime. These tacos are a vibrant and delicious twist on your classic summer grill favorites.

Grilled Shrimp Tacos

Time: 15 minutes
Servings: 3

Ingredients:
18-20 raw medium shrimp, peeled
2 teaspoons Morton and Bassett Taco Seasoning
1 teaspoon Morton and Bassett Garlic Powder
1 teaspoon Morton and Bassett Smoked Paprika
1 teaspoon Morton and Bassett Whole Black Peppercorns with Grinder
2 jalapeños
½ cup sour cream
2 limes, juiced
4-6 corn tortillas
1 teaspoon flakey salt
1 small bunch cilantro, chopped
3-4 skewers

Instructions:
Soak skewers in water and preheat the grill to medium high heat.
Place shrimp in a bowl and top with 1 teaspoon M&B Taco Seasoning, freshly ground M&B Whole Black Peppercorns, M&B Smoked Paprika, M&B Garlic Powder, and juice from one lime. Toss to coat. Add 5-6 shrimp per skewer. Set the shrimp skewers and jalapeños on the grill. Cook for 3-4 minutes, then flip and continue cooking. Remove and set aside.
To make the sauce, combine sour cream, juice from one lime, and 1 teaspoon M&B Taco Seasoning. Mix together and set aside.
Lightly toast tortillas on the grill for 15-20 seconds. Remove the shrimp from the skewers, adding 3-4 shrimp per tortilla. Add sour cream, fresh cilantro, fresh lime juice, and flakey salt. Serve with grilled jalapeños on the side. Enjoy!