These blends represent Central & South American, Mediterranean and Lebanese flavor profiles. They pair wonderfully with olive oils such as the infused versions you can find at Green Olive Company, alongside your bread of choice.
Chimichurri is retail manager Mike’s favorite for dipping bread. Lemon and vinegar powders add nuance to the bright green herb blend.
Tuscan Dreams combines our Zesty Italian with Sun-Dried Tomato powder for added depth. Use it with ground beef for bolognese on the fly!
Zesty Za’Atar is deep crimson in color compared to traditional green Za’atar blends due to its foundation of sumac and paprika alongside rosemary, sesame and thyme.
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We’re very happy to share the memorable dish we made for the 2026 Apron Gala attendees. We cherish food as an opportunity to bring people together. It’s exciting and rewarding to make delicious treats, share them with people, and teach others how to make them themselves. For those of you looking to recreate this dish at home, please see the corresponding recipes for Pickled Red Onions, Cilantro...
Recipe by Mike Grosh Ingredients 1 cup Fresh Cilantro, chopped (large stems removed) 3 tablespoons Lime Juice (we recommend freshly squeezed) 1 Garlic clove 1/2 teaspoon Pacific Blue Sea Salt 1/2 cup Hemp Hearts (shelled hemp seeds) 1/2 cup Water Optional: Avocado Greek yogurt Olive oil Chimichurri Blend Salsa en Polvo Blend Procedure Combine the top six ingredients in a blender. Taste and...
Recipe by Mike Grosh Jamaican Jerk (Omni and Vegan Variants) Vegan Ingredients 2 20oz cans Young/Uunripe Green Jackfruit in Brine (drained weight appx 12 oz) 2 tablespoons Better Than Bouillon Vegetable base 1 2oz (56.6g) pack Jamaican Jerk blend Water Optional: Orange Juice as a replacement for or blended with the water. Procedure Jackfruit preparation: drain the Jackfruit brine from the cans....