We hope you are having a fantastic week! For our readers here in the US, maybe you are enjoying a blissfully short work week. We are certainly taking some personal time this week to kick back and enjoy a little time off. It has continued to be unseasonably warm here in Pittsburgh, so we plan to get outside today and enjoy some time in the sun. But before we do, we wanted to check in and say hello!
We are super excited to announce our newest spice pack: the Broths and Sauces Pack, which contains four of our all-time favorite seasonings: Himalayan Pink Salt, Black Peppercorns, Oregano, and Bay Leaves.
This pack is perhaps the most versatile in our lineup. You can use Himalayan Pink Salt and Black Pepper on just about anything. Literally. We use Himalayan Pink Salt on almost everything. Oregano, too, is a wonderful spice with many health benefits. And finally Bay Leaves, which are a staple ingredient in broths, sauces, stocks, slow cooker dishes, and many other types of recipes. These four together are great for “winter” dishes. You can learn more about the pack here.
With the return of a fourth pack to our lineup, we have also re-launched our One Of Everything Pack, which is our very best deal. This pack gets you a whopping $20 off, which is almost the cost of a pack of Signature Blends. Plus this week for Thanksgiving, we’re giving you an extra 10% off your orders using code “Thanks” …. which makes the deal even better!
** Don’t forget to save 10% with code “Thanks **
In celebration of these new packs, we wanted to give you the “Namesake” recipes that go along with them. Having a good chicken stock recipe, and a good bolognese sauce are two staples in any kitchen. We constantly make both of these recipes, and the ingredients in our Broths & Sauces pack are at the center of these recipes.
- 1 Tbsp 1 Tbsp 1 Tbsp Extra Virgin Olive Oil
- 1 1 1 Onion, peeled and diced
- 2 cloves 2 cloves 2 cloves Garlic, minced
- 2 2 2 Carrots, diced
- Himalayan Pink Salt, to taste
- Ground Fresh Black Peppercorns, to taste
- 18 oz 18 oz 18 oz Crushed Tomatoes
- 2 tsp 2 tsp 2 tsp dried Oregano
- 1 lb 1 lb 1 lb Ground Beef
- 1 1 1 Zucchini, medium, diced
- 1 1 1 Bay Leaf
- free range, organic Chicken Stock, or water, optional
- Heat the olive oil over medium heat in a large pot.
- Add the diced onion and saute until translucent. Add the garlic and saute until fragrant.
- Add the carrots, season with salt and pepper to your preference, and saute for another 2-3 minutes.
- Add the crushed tomatoes and oregano to the pot, and reduce heat to low to simmer, and partially cover with a lid.
- In a large skillet, cook the ground beef over medium heat until browned. Pour off and discard the fat, and then add the ground beef to the sauce.
- Add the remaining ingredients to the sauce: the zucchini and the bay leaf. Simmer on low heat to intensify the flavors, stirring occasionally. If the sauce becomes too thick, you can add some chicken stock or water to rehydrate it.
- Remove the bay leaf, and serve over zucchini noodles or cooked spaghetti squash.
- 4 lb 4 lb 4 lb Chicken Backs, backs, bones, feet, and carcasses
- 1 Tbsp 1 Tbsp 1 Tbsp Apple Cider Vinegar
- 1 whole 1 whole 1 whole Vidalia Onion, peeled and quartered
- 1 bunch 1 bunch 1 bunch Celery, with leaves, roughly chopped
- 4 whole 4 whole 4 whole Carrots, medium, peeled and chopped
- 4 cloves 4 cloves 4 cloves Garlic
- 1 Tbsp 1 Tbsp 1 Tbsp Whole Black Peppercorns
- 2 tsp 2 tsp 2 tsp Himalayan Pink Salt
- 1 whole 1 whole 1 whole Bay Leaf
- 1 Tbsp 1 Tbsp 1 Tbsp dried Oregano
- Place the chicken backs and bones in a Dutch oven or stockpot. Pour the vinegar over the bones.
- Add the vegetables, garlic, peppercorns, Himalayan pink salt, bay leaf, and oregano to the pot. Pour enough filtered water over the bones and vegetables to cover them completely.
- Turn on the heat to medium and stir. Bring the stock to a boil, then reduce the heat to a simmer. Simmer the stock, uncovered, for 15 hours. After 5–7 hours, taste it every hour to make sure that none of the veggies are burning, which would give the stock a bitter taste.
- Strain the fully cooked stock through a fine-mesh strainer and pour the strained stock into two 1-quart mason jars. Keep in the fridge for up to 1 week if using immediately, or freeze until ready to use.
- Discard the layer of fat on top before using the stock in soups or stews.