How To Use Our Ingredients

You’ve got your Obvious Ingredients… now what?

There’s plenty to explore to make your food more fun. Search this page for the product you have to get ideas, or browse through them all. Just because we recommend a use for one seasoning blend or salad topper doesn’t mean it can’t apply to another!

• Crisp Onions
• Confetti Bell Peppers

As the name implies, these are great tossed on top of a soup or salad. Think of them like croutons–they’re there to add extra flavor and texture. Like croutons, they won’t stay crispy long in soup, but they’ll still add a lot to your dish.

But that’s not all you can do! Try them in the following ways:

• Crumble them up a bit and sprinkle on roasted veggies
• Top a steak with a pat of butter and some of these
• Just snack on ’em!

• Top your nachos or tacos (especially great for street taco style)
• Dress up leftover pizza
• Crumble them up a bit and sneak them into the center of grilled cheese sandwiches

• Top your ramen or rice noodles
• Sprinkle on pot pies or other casseroles
• Don’t forget, salads come in all styles–try these on pasta or potato salad too

Our Seasoning Blends and Soup Starters include the following products:

• Mirepoix Powder
• Mixed Veggie Powder
• Winter Seasoning Blend
• Spring Seasoning Blend
• Summer Seasoning Blend

The possibilities are endless with these when you follow your own tastes, but here are a few ideas to get you started:

• Mirepoix Powder
  • Sprinkle on cooked rice
  • Mix with rosemary and dill and toss with chicken drumsticks to roast
  • Blend with breadcrumbs for anything you bread to bake or fry
  • Makes tuna fish tastier
• Mixed Veggie Seasoning
  • Perfect for chicken wings
  • Wonderful on white fish–pan fry for a “blackened” style without the heat
  • Great in grilled cheese
  • Sprinkle on pizza to make it both pretty and extra tasty
  • Level up omelettes or scrambled eggs
  • Make meatloaf more fun
• Winter Seasoning
  • Great for poultry of any kind
  • Make your gravies shine
  • Snazz up sauteed mushrooms
  • Use in pot pies and winter-weather casseroles
  • Try it on tubers - make your sweet potatoes taste like Thanksgiving stuffing
  • Meatballs of all kinds can benefit from this blend
• Spring Seasoning
  • Try it in pulled pork!
  • Make your own home-roasted nuts
  • Use it as a popcorn topper
  • Excellent on corn or in polenta
• Summer Seasoning
  • Great for grilled veggies
  • Our #1 pick for salmon (or any other fish)
  • Perk up potato salad
  • Blend up a dip with yogurt and feta cheese
  • Marinade tofu, tempeh, or seitan

Our blends can be used as soup starters in addition to being seasonings. Just start with 1/2 to 1 teaspoon per cup of liquid and simmer for about 20 minutes. This is more like cooking with fresh veggies than like an instant soup or bouillon, so give the flavors time to infuse. Add salt taste, along with any other ingredients to build out your soup! 

Here’s some ideas to get you started. As always, we recommend adding salt to suit your tastes!

• Mirepoix Powder
  • Great for chicken soup - add your chicken, rosemary, and thyme. For even more flavor, start with the leftovers from a home-roasted or store-bought rotisserie chicken, and the powder and water, and slow-cook overnight
  • Minestrone’s great for clearing out your fridge–start with the mirepoix and a 2-to-1 mix of water and canned chopped or crushed tomatoes, then add any other veg or meats you need to use up. Throw in some beans for protein and some garlic and oregano, and simmer away. Top with pesto for an extra treat.
  • Also great for starting a clam chowder! Just add clam juice, canned clams, dill, and a splash of cream.
• Mixed Veggie Seasoning
  • Also works great with the minestrone method above
  • Try a veggie-chickpea soup by using this as your starter with a can of drained, rinsed chickpeas and any other veggies you love. Turn the flavor more exotic with some turmeric, a spoonful of harissa and a dash of cinnamon, or make it mediterranean with some garlic, fennel, and thyme. Sweet potatoes are a great addition, either way.
• Winter Seasoning
  • This one’s our favorite for multiple meals of turkey & turkey soup. Start by sprinkling the seasoning on a bone-in turkey breast and slow cooking on high for ~4 hours or until cooked through. Once you’ve carved the meat off the bone, throw the bone back in the pot with a 1/2 teaspoon of the seasoning per cup of water. Slow cook overnight, then remove the bones.
  • Make your own cream of mushroom soup! Simmer the seasoning in water as you saute mushrooms and onions in butter. Blend the two with half-and-half, or heavy cream if you’re feeling fancy!
• Spring Seasoning
  • This one’s best for tortilla soup - either use this with water to replace the usual broth, or add it to broth for even more flavor.
  • Also great as a chili starter. You’ll need chili powder too, but this will enhance and round out the flavors.
• Summer Seasoning
  • We don’t really recommend this one for soups, unless you’re making gazpacho, but…
  • Makes a really good marinade! Just blend with oil and vinegar, plus salt and pepper if desired, and let veggies, seafood, or anything else you like steep in it before grilling, pan frying, or baking.

Happy eating!