Italian Herbs Sub

These sandwiches are the BEST if you're hosting for game day🏈. They can be made ahead of time or built to order for everyone's preference. This year we were inspired by East Coast flavors and our Italian Herbs seasoning is perfect for a sub. It's salt-free and has a melody of garden herbs like basil, oregano and marjoram that add brightness to every bite of this sandwich.

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Tea Picnic

This post is for those of us who like the crusts cut off. The extra effort and attention that goes into making these beautiful tea sandwiches shows in every detail — the sweet shapes, the colorful combinations and, as always, the thoughtful flavor pairings. Make a platter for friends or a plate for yourself and enjoy a lazy summer picnic while the weather is fine. Since we're taking this picnic over the top, we've suggested some tea pairings as well. You can check out easy methods for cold brewing here!A bold curried egg salad is seasoned with our French inspired Vadouvan Curry, served on whole wheat bread and a cherry tomato topper. The flavor is deep and rich in this toasted blend with cumin, cardamom, mustard seeds, black pepper and fenugreek seeds. With a squeeze of lemon juice and watercress, these sandwiches go great with a malty Indian black tea like our Keemun black tea. For a cooling crunch with spectacular flavor, we seasoned the cucumber sandwich with our Orange Tarragon. This blend has chives, shallots, garlic and black pepper, adding many layers of flavor to the cream cheese spread complimenting the cucumbers. These cucumber sandwiches are anything but boring! Pair them with a cup of Rwandan Green Tea which is a vegetal green tea that will cut through the rich cream cheese and compliment the cooling cucumber. Because no picnic is complete without dessert, we made a sweet finish, open-faced mascarpone sandwiches. The creamy mascarpone gets its speckles from Madagascar vanilla beans that not only smell amazing, but go great with berries and a sprinkle of lemon zest. To finish off our tea picnic we paired a bold cup of Earl Grey with this sandwich. This classic tea is scented with bergamot, a perfect combo with the vanilla bean and sweet blackberries.

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Stout Pickled Mustard Seeds

Add a crunchy pop of flavor to your next sandwich or cheese board with Stout Pickled Mustard Seeds. Yellow Mustard Seed and Brown Mustard Seed make an appealing calico combination and the flavor pairing with rich creamy stout and aromatic shallots is a winner. This quick and easy treat keeps in the refrigerator for up to two months, so make ahead and keep some on hand or scale up the batch and make some for gifting.

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Cauliflower Tortillas

Sorry corn, I love you, but I don't need you anymore. I have a new BFF - and it's name is cauliflower. Please don't be jealous - you'll always have a place in my kitchen, just not when it comes to making tortillas. Cauliflower, the new low-carb darling, does an amazing job at creating flavorful, flexible tortillas good enough for sandwich wraps, tacos, enchiladas - even lasagna, if seasoned properly. And that's the beauty of this recipe - you can flavor these tortillas any way you like, whether it's for Mexican food, Greek gyros, or, and here's the most amazing thing of all: as a stand-in for Caraway Rye Bread. Oh, how I've missed the unmistakable flavor of a fresh slice of rye bread! Well, I'm here to tell you that it's back on the menu, cauliflower style. All it takes is a spoonful of our Ranch seasoning and a some whole caraway seeds, and the transformation is complete. Welcome back, turkey, corned beef, and pastrami sandwiches!

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Crunchy Harissa Lemon Pickled Vegetables

These overnight pickled vegetables are easy to make and delicious! They are crunchy and full of flavor with the warm spice of Harissa, bright Meyer Lemon Paste and a hint of honey. Serve as a crunchy salad topper or condiment on a lamb sandwich or in fish tacos. Go ahead and double or quadruple the batch for your next gathering and keep some on hand in the refrigerator, they keep well up to a month. Save the brine for sauces marinades and salad dressings.

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Tarheel Sliders with Carolina Slaw

Carolina BBQ traditions inspired this delicious Tarheel sliders combination, and the flavors work together perfectly. A healthy dose of our Tarheel BBQ Rub flavors the meat, and the Carolina slaw is pert with vinegar and Voodoo, plus just a little sweet to round it out. Everything is easy to prep and the sliders pop on and off the grill in just a few minutes. Sit back and enjoy the flavors!

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Fresh Herb Falafel

Truly well executed falafel is a revelation to the palate, and this recipe from Rose Water & Orange Blossoms by Maureen Abood provides exactly that. You can also make the falafel mix a day ahead, as well. For more delicious Lebanese recipes, be sure to check out this cookbook - you will want to make every recipe! From the Author: "What a fantastic discovery homemade falafel is! Completely fresh and such a difference from falafel in restaurants, because of the copious fresh herbs and balance of spices. We’ve never cooked with cumin in my extended Lebanese family, but here you can add a pinch if you like."

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Sultry Spiced Short Ribs

Slow cooked short ribs are the perfect vehicle for spices, and these spiced short ribs have a secret ingredient. A milder cousin of the better known variety, Black Cardamom Pod has a deep smoky, earthy flavor profile. It pairs perfectly with the sweetness of Star Anise, and the piquant flavors of cinnamon and peppercorns to give these short ribs a sultry and mysterious flavor.

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Sri Lankan Banh Mi

Who doesn't love a great sandwich! We are all fans of banh mi sandwiches, and loved this recipe from Andrea Nguyen's The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches. We have tried many different types of banh mi, and loved this one made with a Sri Lankan Curry.From the author: "When Viet people eat curry with baguette, they typically dip the bread into the spiced coconut-scented sauce. San Francisco chef Alex Ong sent me his recipe for this bewitching curry (the name comes from the dark-colored spice blend), insisting that it would be perfect stuffed inside a baguette for banh mi. He was right, but to avoid a soggy sandwich, I hand shredded the cooked chicken and recooked it in the sauce, allowing it to fry in the residual oil and become encrusted with the seasonings. It became like an Indonesian rendang or, as my husband put it, a curried chicken carnitas. It’s fantastic."

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