Vegetarian/Pescatarian

Fresh Herb & Ginger Salad

Fresh Herb & Ginger Salad

  Ingredients 8 c shredded white and red cabbage or two bags of prepared slaw 1 lg carrot, grated 1 daikon radish, grated (optional) ½ red pepper thinly sliced ½ c thinly sliced red onion 1 1/2 c diced fresh papaya, mango, orange or grapefruit 1 c roughly chopped cilantro ½ c roughly chopped fresh mint leaves 1 small hot chili, finely chopped (optional) 2 T finely chopped fresh ginger 3/4 c chopped peanuts 2 c sliced tofu, shredded cooked chicken or medium sized cooked shrimp (optional) Dulcet Toasted Sesame & Ginger Asian Sauce Instructions 1. Prepare the vegetables, fruit and...

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Arugula, Mizuna & Beet Salad w/Mint and Feta

Arugula, Mizuna & Beet Salad w/Mint and Feta

  Ingredients 1 bunch fresh arugula and/or mizuna 2 beets, cooked & sliced 3-4 radish, thinly sliced 1 handful fresh mint leaves ½ c cooked farro 1/3 c crumbled sheep milk feta cheese 3 T Dulcet Essential Balsamic Dressing & Sauce Instructions 1. Place all the items in a large bowl and toss together. Serves 2-4 Printer-Friendly PDF | Arugula & Beet...

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Creole Macaroni Salad

Creole Macaroni Salad

  Ingredients 2 cups elbow macaroni 4 hard-boiled eggs, sliced or chopped ¼ c diced celery ½ c diced onion ½ c diced red or green pepper ½ c diced dill pickles 2 T chopped fresh parsley Salt & pepper ½ c mayo 5 T Dulcet Creole Mustard Instructions 1. Cook the macaroni in salted boiling water for approximately 8-10. It should be firm to the bite. 2. Pour into a colander and rinse with cold water, strain well. 3. Place the macaroni in a large bowl and toss together with remaining ingredients. Serves 6 Printer-Friendly PDF | Creole Macaroni...

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Roasted Moroccan Carrots w/Carrot Top Pesto

Roasted Moroccan Carrots w/Carrot Top Pesto

  Ingredients 1 bunch small carrots 1 T olive oil 1 t Dulcet Moroccan Cooking Spice & Rub 1 c loosely packed carrot tops, large stems removed 1 clove garlic 6 T olive oil 2 generous pinches fleur de sel, or sea salt Instructions 1. Wash the carrots with a vegetable brush and allow them to dry before roasting 2. Place the carrots on baking sheet and toss with 1 T olive oil and the Moroccan Spice. 3. Roast in a 475 degree oven for 12 minutes or until just cooked through. 4. While the carrots are roasting, make the pesto by adding the carrot tops and garlic to a food processor with the...

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Roasted Curry Carnival Squash

Roasted Curry Carnival Squash

  Ingredients 1 Medium Carnival Squash Olive oil Dulcet Madras Curry Cooking Spice & Rub Sea Salt or Fleur de Sel Pumpkin seeds (pepitas) Instructions 1. Wash the squash well using a vegetable brush and warm water. 2. Working with a sharp knife, carefully trim the ends and cut in half lengthwise. 3. Scrape the seeds and membrane from inside of both halves. 4. Slice squash into half rounds, 1/4-1/2” thick. 5. Place on a large baking sheet and toss with enough olive oil to coat both sides of the slices, and sprinkle lightly with the Curry Cooking Spice & Rub. 6. Spread the squash...

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Halibut & Shallot Salad

Halibut & Shallot Salad

  Ingredients 2 c bite size pieces of cooked halibut 1 T chopped shallots 1 T capers 1 T chopped Mama Lil’s peppers 1 small carrot, julienned 4 T Dulcet Lemon Mustard & Dill Sauce Salt & Pepper Instructions Combine ingredients. Serve over a bed of lettuce and cucumbers. Helpful Hint: Serve as an appetizer with crackers. Serves 2 Printer-Friendly...

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Oven-baked Creole Fries (Blog Post)

Oven-baked Creole Fries (Blog Post)

“You say po-tay-to, I say po-tot-to” – let’s just work it out and eat some Creole fries! This is such an easy recipe and you simply will not believe the flavor. Ordinary ingredients made extraordinary – now that’s a great friendship! Ingredients 4 medium sized white potatoes 2 T olive oil 2 t Dulcet Creole Cooking Spice & Rub Instructions         You’re done! Now chow down with a friend and make nice. Serves 4 Printer-Friendly PDF | Creole...

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Shrimp Tacos

Shrimp Tacos

Bursting with flavor, this is a quickie recipe that is fun to share with friends and beer. Ingredients 6 small corn or flour tortillas 1 Tblsp. high heat oil e.g. canola, corn, coconut, etc. ½ lb small-med sized raw shrimp 1 ½ tsp. fresh lime juice ¼-1/2 tsp. cayenne 1 large garlic clove, minced 1 Tblsp. mayonnaise 2 Tblsp. Dulcet Sweet Orange Chile Ketchup Optional toppings: Shredded cabbage or packaged coleslaw Sliced radishes Avocado Fresh Cilantro Lime wedges Instructions 1.  Toss the shrimp with the lime juice, cayenne and garlic, set aside. 2.  In a small bowl combine the mayonnaise...

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Bay Shrimp Appetizer

Bay Shrimp Appetizer

  A beautiful, healthy appetizer to share with friends, or for a light meal all to yourself.   Ingredients 1/2 lb bay shrimp 1/2 c finely diced celery 1/2 c orange, yellow, or red pepper, finely diced 4 green onions, finely diced 1/4 c Dulcet Lemon, Mustard & Dill Sauce 2 pinches Cayenne pepper Fresh black pepper and flaked sea salt (to taste) Baguette slices, toasted or Belgian endive leaves Garnish: Zest from 1 lemon Instructions 1. Toss the ingredients together and season with cayenne and black pepper. 2. Arrange the shrimp mixture atop toasted baguette slices, or into...

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Fresh Snap Peas with Radish & Feta

Fresh Snap Peas with Radish & Feta

  Ingredients 2 Generous Handfuls Fresh Snap Peas, washed & trimmed 1-2 Radishes, thinly sliced 1/3 Cup Feta Cheese, crumbled 2 Tablespoons Dulcet Essential Balsamic Dressing & Sauce Instructions 1. Place salad fixings in large bowl and toss with Dulcet Essential Balsamic Dressing. Serves 2 Printer-Friendly...

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Spinach Salad with Blood Orange & Fennel

Spinach Salad with Blood Orange & Fennel

  Ingredients Fresh or Packaged Spinach, 1 large bunch 1 Blood Orange, peeled and cut into segments 1/2 Cup Fennel Bulb, shaved 1/2 Cup Goat Cheese, crumbled 1/2 Cup Salted Pistachios, shelled 2-3 Tablespoons Dulcet Essential Balsamic Dressing & Sauce Instructions 1. Place salad fixings in large bowl and toss with Dulcet Essential Balsamic Dressing. Serves 2-4 Printer-Friendly...

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Avocado & Walnut Salad

Avocado & Walnut Salad

  Ingredients 1 Head of your favorite lettuce, broken into bite-sized pieces 1 Avocado, diced 1 Large Tomato, diced 2 Radishes, thinly sliced 1/3 Cucumber, peeled and diced 1/3 Cup Walnut Halves 1/2 Cup Goat or Blue Cheese, crumbled 3-4 Tablespoons Dulcet Essential Balsamic Dressing & Sauce Instructions 1. Place all ingredients in a bowl and toss with Dulcet Essential Balsamic Dressing. 2. Top with fresh ground pepper. Serves 4-6 Printer-Friendly...

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Quickie Party Pizzas!

Quickie Party Pizzas!

  Need to feed a crowd or planning a Superbowl Party? These Quickie Party Pizzas are just the ticket! Using purchased Lavash or Flat Bread with our Dulcet Ketchups, you can create an exotic feast of flavor in mere minutes. Let your guests choose their own toppings or choose for them. Here are four recipes to get you started. (We used Lavash purchased from Trader Joes.) Chicken Curry Pizza with Red Onions, Ricotta Cheese & Cilantro Ingredients 1/3 Cup Dulcet Mild Indian Curry Ketchup 1 Boneless, Skinless Chicken Breast 2 Slices Red Onion 1/8 Cup Ricotta Cheese (or Paneer Cheese)...

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Fennel, Apple & Orange Salad with Moroccan Sauce

Fennel, Apple & Orange Salad with Moroccan Sauce

  Ingredients 1 Granny Smith Apple, cut into matchstick pieces 1 Tablespoon fresh lemon juice 1 small fennel bulb, thinly sliced 1 Tablespoon fennel fronds, reserved for garnish 1 orange, zested, peeled, and cut into small segments 3 Tablespoons pomegranate seeds ¼ c walnuts, coarsely chopped 2-3 Tablespoons Dulcet Tangy & Peppery Moroccan Sauce  Instructions 1. Place the matchstick pieces of apple in a medium sized bowl, and toss with lemon juice. 2. Add the thinly sliced fennel bulb, orange pieces and zest, pomegranate seeds, and walnuts to the bowl. Toss with the Moroccan Sauce....

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Cornmeal Crusted Fried Green Tomatoes (Blog Post)

Cornmeal Crusted Fried Green Tomatoes (Blog Post)

A lighter, fresher version of fried green tomatoes just in time for the first frosts of winter. Forget the pot full of frying oil – this recipe requires only a light smattering of oil in a hot skillet to yield the flavorful brown crust we crave. Our Creole Cooking Spice & Rub adds a bayou twist, perfect for this southern mainstay. So just dip those ‘maters in some buttermilk, coat with our creole cornmeal mixture, and fry’em up. Pair with our Creole Remoulade Sauce and you might as well throw a party! Ingredients 4 medium to large green tomatoes 1/2 c buttermilk 1/2 c...

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Grilled Artichokes with Lemony Moroccan Dip

Grilled Artichokes with Lemony Moroccan Dip

  The voluptuous artichoke – multi-layered and mysterious with a heart of gold – who can resist her charms? Not any of us here at Dulcet! While you may think of the lovely globe artichoke as a spring indulgence, the truth is almost all are from California and are grown year-round – although we did find some Oregon grown at our nearby Portland Farmers Market. But it is the fall artichoke, especially ones with a wee bit of “frost” on them (outer leaves with some brown on them), that are the most tender and sweet. Yes they can be intimidating creatures! But don’t let their tough exterior...

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Smoked Salmon Scrambled Eggs

Smoked Salmon Scrambled Eggs

Ingredients 2 t butter 1/2 medium sized onion, sliced 1 splash of sherry or white wine (optional) 1 heaping teaspoon of Dulcet Creole Mustard 4-5 eggs, lightly whisked 3 oz smoked salmon or lox, in bite size pieces Instructions 1. Place the butter in a medium fry pan on the stovetop over medium heat. 2. Once the butter is melted, add the onions and cook for 10 minutes, stirring occasionally. 3. Deglaze the pan with sherry or white wine if using. 4. Add the Creole Mustard to the onions and mix together. 5. Add the eggs and the smoked salmon, using a spatula, scramble the eggs until cooked to...

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Shrimp Cocktail

Shrimp Cocktail

Ingredients 1 dozen large shelled cooked shrimp, well chilled Dulcet Sweet Orange Chile Ketchup Instructions 1. Pour ¼ c of the ketchup into martini glasses. 2. Arrange 6 shrimp to hang on the rim of the glass. Serves 2 Printer-Friendly PDF | Shrimp...

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Braised Leeks with Balsamic & Parmesan

Braised Leeks with Balsamic & Parmesan

  Ingredients 4 Leeks 1 T unsalted butter 1 T Dulcet Essential Balsamic Sauce & Dressing 1/2 c veggie or chicken stock 2 T fresh bread crumbs1-2 T freshly grated Parmesan cheese Fresh ground black pepper Instructions 1. Cut away the green stem, leaving just the white and light green part of the leek, trim the root-end and then cut the leek in half lengthwise. 2. Place the leeks in a bowl of cold water cut side down for 10 minutes. 3. Run water over each leek individually to remove any grit, place on paper towel to dry. 4. Melt the butter in a heavy ovenproof sauté pan over medium...

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Moroccan Spiced Fig Spread

Moroccan Spiced Fig Spread

Ingredients 4 oz (1/3 Cup) Fig Paste or Spread 1 ¼ t Dulcet Moroccan Cooking Spice & Rub 1 ¼ t fresh lemon juice Instructions 1. Mix ingredients together. 2. Serve with crackers and your favorite cheese. Helpful Hint: Aged Manchego, D’Affinois and Chevré are great companions cheeses! Share | Tweet Printer-Friendly PDF...

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Baked Brie with Moroccan Mustard

Baked Brie with Moroccan Mustard

Ingredients 1 Wheel of Brie (approx 6.5 oz) 2 T Dulcet Moroccan Mustard ½ t chopped fresh rosemary 2 T slivered almonds Baguette slices or crackers Instructions 1. Carefully cut the wheel of brie in half to create two wheels . 2. Spread 1 T of the Moroccan Mustard and sprinkle the rosemary on the inside of one of the wheels. 3. Now top it with the other wheel to create a sandwich. 4. Spread the remaining mustard on the top of the sandwich and sprinkle with almonds. 5. Carefully place on a non stick baking sheet (or parchment lined for easy clean up) and bake in a 350 degree oven for 15...

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Moroccan Apple & Walnut Quinoa Salad

Moroccan Apple & Walnut Quinoa Salad

  Ingredients 1 c red quinoa ½ c walnuts, toasted & coarsely chopped ½ c dried cranberries 1 apple, diced & tossed with fresh lemon juice 3 green onions, sliced 1/3-1/2 c Dulcet Moroccan Sauce   Instructions 1. Cook quinoa according to package directions. 2. Fluff quinoa with a fork and allow to cool slightly. 3. Toss quinoa with Dulcet Moroccan Sauce. 4. Stir in remaining ingredients. Serve warm, or at room temperature. Serves 4-6 Recipe adapted from New Season’s Dulcet Moroccan Quinoa ShareTweet   Printer-Friendly...

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Chile Rellenos Uno, Dos, Tres (Photo Blog)

Chile Rellenos Uno, Dos, Tres (Photo Blog)

  Celebrate fall with a chile rellenos bar! Let your guests build their own rellenos from a selection of ingredients, or pre-stuff them with several fillings in advance so they can choose their favorites. Two chiles per person are enough for a satisfying meal, especially if combined with a green salad and/or rice and beans. A tomato based sauce is traditional and we found our Sweet Orange Chile Ketchup really adds to the chile’s Mexican soul, and is one less step in the kitchen. Made with the mild Poblano pepper and stuffed with just about anything your heart desires, these...

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Moroccan Couscous Salad

Moroccan Couscous Salad

  Ingredients 1 c pearl couscous ½ c chopped red bell pepper ½ c shredded carrots ¼ c chopped celery ¼ c chopped sweet onion ¼ c blanched or slivered almonds ¼ c chopped fresh cilantro ¼ c chopped fresh parsley 1 c of chopped fresh oranges or an 8 oz. can of Mandarin Oranges 1/2 c Dulcet Tangy & Peppery Moroccan Sauce salt and pepper to taste Instructions 1. Prepare Couscous to package directions, cool to room temperature. 2. Place couscous in a medium bowl and fluff with a fork to separate. 3. Add all other ingredients and mix well, season with salt & pepper. 4. Serve over a...

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Zingy Creole Mustard Potato Salad

Zingy Creole Mustard Potato Salad

Ingredients 2 lb red potatoes, cut into small bite sized pieces 2 T red wine vinegar 4 hard boiled eggs, coarsely chopped ¾ c finely diced red onion 2 stalks celery, diced ½ c chopped dill pickles ¼-1/2 t sea salt, plus salt for cooking water Fresh ground black pepper Dressing: ¼ c mayo 5 T Greek style plain yogurt or sour cream 5 T Creole Mustard Instructions 1. Place the potatoes in a pot of salted water on the stovetop and bring to a boil. 2. Reduce the heat to a simmer and cook potatoes until fork tender. 3. Remove the potatoes from the stove, strain, and place in a large bowl. 4. Toss...

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Curry Fried Rice Omelet – Photo Blog

Curry Fried Rice Omelet – Photo Blog

A Japanese favorite, particularly among kids, the fried rice omelet (or Omurice as it is known) relies on fried rice and generous amounts of ketchup. We’ve put a spin on this traditional favorite using our Mild Indian Curry Ketchup and simple veggies giving it an Indian flair. Still just as good for breakfast, lunch or dinner and easy to whip up with leftovers, this is definitely a recipe to keep on the fridge for those nights you want something quick, easy and delicious.   Ingredients 4 t vegetable oil or butter ½ onion, diced 1 jalapeno, finely chopped 1 small zucchini, diced 1-...

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Fava Beans with Moroccan Spiced Lavash (photo blog)

Fava Beans with Moroccan Spiced Lavash (photo blog)

  This is a big, strappin’ bean perfect for shelling on a spring day before the bugs arrive. Italian for “broad bean” – fava beans are usually eaten while still young and tender. For the freshest favas, try a farmers’ market and choose crisp-looking, un-withered pods.  After picking, fava beans quickly lose their flavor although they freeze very well if blanched first. Otherwise, keep them cool and eat them quick. You can steam them, make them into cakes, fry, dry, smoke and stir-fry them. Even the young leaves of the plant can be eaten – either raw or cooked like spinach. For our...

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Braised Leeks with Balsamic (photo blog)

Braised Leeks with Balsamic (photo blog)

There is a lot to love about leeks! They’re a beautiful plant in the garden, are super easy to grow, and will even over-winter should you be inspired to make a fire-side soup on a cold night. Like their onion and garlic relatives, they also have impressive cardiovascular health benefits. The long green leaves of leeks, typically discarded for a primary meal because they are too fibrous, are fabulous thrown in the stock pot with other cast-offs. And finally, their mild, sweet onion flavor are a perfect complement to other milder flavors as they do not overwhelm. Yet sadly, leeks...

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Deviled Eggs

Deviled Eggs

  Ingredients 6 hard boiled eggs 1 T mayonnaise Dulcet Lemon, Mustard & Dill Sauce Salt & Pepper Fresh dill or chives (optional) Instructions 1. Cut eggs in half carefully, remove yolks and place in bowl. 2. Place the egg white on a serving platter. 3. Break up the yolks with a fork, season with the salt and pepper and add the mayonnaise. 4. Add just enough Dulcet Lemon, Mustard & Dill Sauce to create a smooth mixture, not runny. 5. Spoon or pipe the yolk mixture into the egg whites. 6. Garnish each deviled egg with a sprig of fresh dill or chives (shown). From our test...

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Fresh Carrot & Currant Moroccan Salad (photo blog)

Fresh Carrot & Currant Moroccan Salad (photo blog)

Sometimes it is the simple things that bring the most satisfaction. This straightforward carrot salad is one of them. Crunchy, fresh, sweet and tangy, this salad serves two hungry adults or four if using as a side salad. And oh so nutritious! High in beta carotene and Vitamin A, carrots are also rich in dietary fiber, antioxidants and minerals. Practitioners of traditional medicine use them for treating digestive problems, intestinal parasites, and tonsillitis among other things. Pretty amazing little morsels!   Ingredients ½ lb carrots (approx 2-3 medium to large carrots) 2 T Zante...

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