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Many items have suggestions right on the main page.

We have more detailed info, including some complete favorite recipes, easily accessible by clicking on the product images. We have linked them below for your convenience:

• Tasty doesn’t take a lot of time!
• Have you checked your oil lately?

Salads and Vegetables:

• Cool Honey Apple Slaw
• O Roasted Garlic, Blue Cheese & Pear Salad
• Fennel Salad with Tarragon and Creamy Tapenade using our Fennel Pollen
• Avocado and Grapefruit Salad with Aji Panca Vinaigrette using our Aji Panca
• Brussels Sprouts Salad With Pecorino Romano, Dates & Hazelnuts (Inspired by Stagioni's, Pittsburgh) using our Sherry Vinegar
• Piquillo Pepper Confit
• Stuffed Piquillo Peppers with Cheese Sauce
• Harissa with Palmitos using our Piquillo Peppers
• Asparagus with White Truffle Oil Vinaigrette
• Mixed Baby Greens, Plums, and Goat Cheese with O Ginger Rice Dressing
• Cool Ginger & Lime Salad
• Spicy Sesame Noodle, Green Bean And Carrot Salad With O Tahitian Lime Olive Oil Dressing
• Strawberry-Pear Salad with Creamy Mustard and Fennel Pollen Dressing using our Fennel Pollen
• Organic Aji Amarillo Chile Rellenos
• Roasted Cauliflower with La Chinata Paprika and Yogurt.
• Roasted Cauliflower with Little Devil Spice Blend and Yogurt.
• Roasted Cauliflower with Zen-Sational Spice Blend and Yogurt.
• Roasted Cauliflower with Herbes de Provence and Yogurt
• Roasted Baby Eggplant with Fennel Pollen using our Fennel Pollen
• Grilled Beets with Fresh Goat Cheese Dressing using our Fennel Pollen
• Peccati di Ciacco Grilled Fennel and Smoked Fish Salad
• Lemon & Eggplant Risotto using our Acquerello Carnaroli Rice
• Fennel and Leek Risotto with Prosciutto using our Acquerello Carnaroli Rice and Fennel Pollen.
• Chard and Saffron Omelette using our saffron and dill pollen.

Soups:

• Cream of Fennel and Zucchini Soup with Fennel Pollen using our Organic Fennel Pollen
• Chilled Fennel Leek Soup With Lemon using our Organic Fennel Pollen
• Sherry-Garlic Soup with La Chinata Smoked Paprika
• Use our Grade A-I Spanish Saffron in this fantastic Cioppino
• Mediterranean Stew with Harissa
• Peruvian Inspired Chicken Stew

Seafood:

• Ceviche Con Tostones
• Black Rice with Squid and Shrimp
• Alder Roasted King Salmon with Wild Fennel Pollen using our Organic Fennel Pollen
• Yotam Ottolenghi's Straccetti with red mullet, harissa and black olives using our Harissa Pastes
• Shrimp and Grits using our Aji Limo Organic Paste and our Tenuta Castello Organic Polenta
• Use our Grade A-I Spanish Saffron in this fantastic Cioppino
• Peccati di Ciacco Grilled Fennel and Smoked Fish Salad
• Paella

Meats:

• O Honey Apple Grilled Chicken
• Peruvian Inspired Chicken Stew
• Peccati di Ciacco Grilled Fennel Ham and Cheese Baguette
• Classic Escargots à la Bourguignonne
• Escargots & Fettuccini Pasta
• Pan Fried Duck Breast with Carmelized Shallots and Apples, with Sage and White Balsamic
• Brined Pork Chops with Soft Parmigiano Polenta using our Fennel Pollen and our Organic Polenta
• Lamb Meatballs with Chickpeas and Red Pepper Sauce
• Stracetti di Carne Thin Sliced Beef with Trampetti Extra Virgin Olive Oil
• Spicy & Aromatic Meatball Tagine
• Prime Rib Roast with Hawaiian Red Alaea Sea Salt & Organic Peppercorns
• Lamb Marinated in Meyer Lemon & Fennel Pollen using our Fennel Salt and our Fennel Pollen
• Paella

Pasta & Risotto: We recommend the Acquerello Carnaroli Rice for perfect risotto:

• Risotto with Peas
• Yotam Ottolenghi's Straccetti with red mullet, harissa and black olives using our Harissa Pastes
• Escargots & Fettuccini Pasta
• Truffled Fettuccine with Creamy Mushroom Sauce using our Truffle Salt and White Truffle Oil.
• Baked Tortelloni with Quad Tomato Truffle Sauce using our Truffle Salt.
• Spring Risotto with Asparagus, Young Red Onions and Castelmagno Cheese
• Fennel and Leek Risotto with Prosciutto
• Mushroom Medley Risotto
• Lemon & Eggplant Risotto
• Traditional Polenta
• Creamy Polenta
• Creamy Polenta using a Rice Cooker
• Polenta with Parmesan & Parsley, Mozzarella & Tomato
• Blood Orange Polenta Cake using our Organic Polenta
• Paella

Baking:

• Gougeres (Cheese Puffs) with Piment d'Espelette
• Apple Cake using the Divine Desserts Spice Blend
• Blood Orange Polenta Cake using our Organic Polenta
• We love using the Maldon, Fleur de Sel or Cyprus Flake Salts, with our Vera Cruz Vanilla, to make Salted Caramel Almond Thumbprint Cookies
• Strawberry Pavlova with Saffron Custard with our Grade-I Saffron
• Dark Chocolate-Panca Spiced Baked Empanadas

Miscellaneous:

• Vodka Infused Cherry Tomatoes with Dipping Salts using our fantastic variety of gourmet salts.
• Organic Aji Amarillo Chile Rellenos
• Chard and Saffron Omelette using our saffron and dill pollen.
• Traditional Polenta
• Polenta with Parmesan & Parsley, Mozzarella & Tomato
• Blood Orange Polenta Cake

Cocktails:

• Michelada: Aji Limo Spiced Beer Cocktail
• The "O" Cocktail
• Gas Streak Cocktail
• Add the juice in the jar of Griottines to any cocktail or glass of champagne.

Desserts:

• Michel Cluizel Chocolate
• Frozen Lakemont Grapes With Whipped Fennel-Pollen Cream Cheese
• Griottines
• Strawberry Pavlova with Saffron Custard using our Grade A-I Spanish Saffron.
• Salish Alderwood Smoked Salt is perfect for these Alderwood Smoked Salt Caramels
• The M. Gilles Hervy Fleur de Sel is wonderful in these Caramel-Dark Chocolate Truffles with Fleur de Sel and in these Salted Pumpkin Caramels
• We love using the Maldon, Fleur de Sel or Cyprus Flake Salts, with our Vera Cruz Vanilla, to make Salted Caramel Almond Thumbprint Cookies
• Dark Chocolate-Panca Spiced Baked Empanadas

By clicking on any image on our website, you can get access to recipes and additional information on our products. We love sharing ideas with you and hope you'll click on some images to find a new use for a product you know and love, or use it to discover new and creative ideas.

For instance, our Escargots page lists a recipe for Escargots & Fettuccini Pasta , taking a regular pasta dish and adding some excitement. So easy, while adding a new dimension and surprise for our dinner guests. We do love the Classic Escargots à la Bourguignonne of course, and the snail butter recipe is printed right on the can, and we recently added Escargots to our Paella as a new twist on that favorite Spanish dish.

Under our La Chinata Paprika we have a favorite recipe: Lamb Meatballs with Chickpeas and Red Pepper Sauce.

We also have the help of some of our favorite restaurants, like Casa Vieja's Sommelier Kate Gerwin, who has incorporated our O White Balsamic Vinegar into her The "O" Cocktail.

Do you love making your own salad dressings?? Add an extra dimension by incorporating our Almond, Walnut, or Hazelnut Oils instead of your standard extra virgin olive oil to bring out those wonderful new flavors. Use our Truffle Mustard instead of just any mustard, or try a new flavored salt! Play with your vinegar choice as well, using Banyuls Vinegar, Sherry Vinegar, White Balsamic, or Champagne Vinegar for four totally different taste experiences! The possibilites are endless and you will have your dinner guests asking "how do you make that wonderful dressing?".

Whether you are using Griottines during the holidays for baking, eating them straight out of the jar, or dropping them into your favorite cocktail, we hope you find all our additional recipes and possible flavor combinations as exciting as we do. Play in the kitchen, try a new dish, or experiment with an old and trusted recipe by adding or substituting a new ingredient. We are certain you'll enjoy adding variety and fun to your dinner tables, and the best part is, these ideas are easy and effortless!

Please share your discoveries with us on our Facebook Page and on Twitter. You can also find us on Pinterest

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Gourmet Delights: Exceptional foods at realistic prices