Bone-in thighs seasoned generously, seared until the skin is crackling gold, finished in the oven. Pairs with rice, roasted potatoes, or any grain.
Season the steak an hour before cooking, get your cast iron smoking hot, and let the blend do the rest. A hard two-minute sear per side, basted in butter.
Toss whatever vegetables you have — broccoli, sweet potato, zucchini, bell peppers — with olive oil and ISH Blend, then roast at 425°F until caramelized at the edges.
Sauté onion and garlic, add diced chicken, coat in Curry Blend, pour in coconut milk and simmer 20 minutes. Serve over white rice with a squeeze of lime.
Drop chicken thighs into a pot of water with diced carrots, celery, and a generous shake of Soup Blend. Simmer 45 minutes. Pull the chicken, shred it, stir it back in.
Red lentils, canned tomatoes, diced onion, and Curry Blend in one pot. Simmer until thick, finish with a drizzle of olive oil and fresh cilantro if you have it.