• Salmon almost became our Waterloo, but on the nineteenth try we found the combination of spices and flavors that finally made us happy. Where we landed: a Creole-inspired blend of paprika, lemon and bay that strikes a perfect harmony with the flavors of coriander, cumin and smoked chili. Cue up the brass band for this one.

    Ingredients: Kosher salt, cumin, paprika, lemon, pepper, chipotle, coriander, garlic, turmeric, bay. This product is made in a facility that also processes nuts.

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    Winter 2012
    Curl up next to a big fire because winter is here. A great time for slow cooked meats, root vegetables, and a big glass of a bold red wine.

    Get the Recipes (PDF)    		 Roasted Butternut Squash Soup with No 19 Sauteed Shrimp

    Fall 2011
    Fall is the start of cold days and even colder nights when the sun starts to set a little lower in the sky and hearty meals are the name of the game.

    Get the Recipes (PDF)    		 No 19 Crusted Salmon
    Fennel and Satsuma Salad

    Summer 2011
    Besides camping, fireworks, and a sunny day at the beach, summer is the best time at the markets and a time to celebrate all the great fresh foods with family and friends. Here is a menu we’ve put together to complement our No 19 Salmon Blend.

    Get the Recipes (PDF)    		 No 19 Shrimp on Grilled Ciabatta
    Grilled Shrimp Cocktail

    Spring 2011
    Get the Recipes (PDF) Roasted No 19 Salmon
    Artichoke Potato Hash
    Meyer Lemon Marmalade