We recently had a potluck and bonfire at our house, and the fallen leaves and crisp (okay, cold!) fall air inspired me to make an autumnal harvest dish. I roasted winter squash, apples, and onions with Z&B’s classic French blend Herbes de Provence and a splash of balsamic vinegar. Then I topped all that goodness with pumpkin seeds toasted with Z&B Umami Seasoning!
The mix of sweet and savory, herby and nutty, earthy and bright flavors turned out even better than I expected! Z&B Herbes de Provence, a verdant and floral blend of summer savory, thyme, rosemary, tarragon, marjoram, and lavender lends a great aroma—and taste—to the apples and squash. The Z&B Umami, with its allspice, mushroom, smoked black tea, miso, chicory, and more, adds an earthy and slightly smoky depth to the toasty, nutty pumpkin seeds. Yum!
Here’s how I made it:
I preheated the oven to 450°. I combined the butternut, onion, olive oil, balsamic, Herbes de Provence, salt, and pepper and put it on a baking tray. I roasted it in a 450° oven for 30 minutes, tossing occasionally. I cubed the apples, added them to the baking tray, and continued to cook until the apples and squash were soft and the onions started to caramelize (another 15 minutes or so). (If you cut the apples in advance, toss them in a little balsamic or lemon juice to keep them from browning). I sprinkled Umami-Roasted Pumpkin Seeds on top before serving.
This scale serves 4.
Umami-Toasted Pumpkin Seeds
We just had our first fire in the fireplace, so it must be time to feature Zelda & Bramble’s new cold-weather indulgence: Cocoa de Santa Fe! A mix of dark chocolate, real vanilla beans, cinnamon, and smoky chiles, this rich and sophisticated tribute to traditional Mesoamerican flavors is far beyond your average hot chocolate! Its flavors are complex and not overly sweet, and the chiles add just the right touch of spiciness. When we sampled the Cocoa on a recent cold morning at the farmers’ market, people said it warmed them twice!
You certainly can’t go wrong drinking Cocoa de Santa Fe as intended (instructions for a cup of this goodness are on the bag and on the website), but of course I had to see what else I could do with it! This velvety chocolate mousse remains in keeping with the Cocoa’s Southwestern spirit by using avocado for creaminess and agave nectar for sweetness. And like the Magic Bean Dip, the Chocamole is as easy as it is decadent—5 ingredients plus a food processor and you’re good to go!
Here’s all you have to do:
Combine the following ingredients in a food processor and process until smooth.
Serves 2… if you can bear to share it!
At the farmers’ market, people often ask me which of our spice blends is my favorite, and I tell them that that is like asking someone to pick their favorite child! Well, confession time… I have a new favorite child: Zelda & Bramble’s new Magic Bouillon Powder!
Kevin developed this amazingly savory blend as a soup base, and it is a great shortcut to flavorful vegetable stock for any recipe (if you didn’t get a chance to make your own stock). Most bouillon cubes and soup bases contain lots of salt and fillers, but who wants that? Zelda & Bramble’s version is made entirely of real ingredients you’d actually want in your soup, starting with dried herbs and vegetables, plus miso and mushrooms for savory depth. A mug of this delicious broth even makes a great treat on its own; simply whisk a tablespoon of Z&B Magic Bouillon Powder into a cup of hot water and curl up with a book!
The blend’s comforting and almost Thanksgiving-y flavors of sage, rosemary, onions, celery, mushrooms, and more lend themselves to lots of non-soup uses, too. Since I love to experiment, that’s how I love to use Z&B Magic Bouillon Powder the most. Toss diced potatoes in Magic before roasting! Use it in place of Garam Masala when you make Crunchy Chickpeas! Season your Savory Multigrain Porridge or grits with it! Or make this Magic Bean Dip for your next party!
When one of our dedicated customers told us she had mixed Magic into her hummus, I was inspired to make this white bean dip, and I’m so glad I did—the flavor is outrageous and complex, and the dip is about the easiest thing in the world to make! Seriously: put a handful of ingredients—mostly pantry staples—in your food processor, add Magic, and give it a whirl. Instant deliciousness you may very well devour before your guests arrive!
Magic Bean Dip
Makes about 3 cups.
Here’s all I did:
I put the following ingredients in a food processor and processed until smooth.