Peel back the layers and have a clove affair with this spice blend; it might just be the zest you didn’t know you needed. 

Use it to make a classic garlic toast or add it to marinades, pasta, rice, or top popcorn or eggs – any way you use it will make you gar-lick your plate clean!

INGREDIENTS

Butter, Garlic, Sea Salt, Rosemary, Chives, Parsley

GLUTENLESS 

SUGGESTED USES

  • Mix into butter or olive oil for garlic toast

  • Sprinkle on veg before roasting

  • Mix into mashed potatoes (or on any kind of potato!)

  • Sprinkle on noodles or rice

  • Sprinkle on shrimp or fish before sautéing

  • Sprinkle on steak or chicken before grilling

  • Add to burgers

  • Sprinkle on popcorn

  • Add into a grilled cheese

  • Sprinkle on steamed broccoli or cauliflower

  • Add to glazed carrots

  • Add to sour cream for pirogies

    *Spice blends are best if used within 6 months of purchase.

    **We don’t use any fillers in our spice blends so they can get a bit solid over time, especially in warmer or higher humidity homes. To avoid or solve this, shake bottles regularly or stir with a chopstick or bamboo skewer.

RECIPES

  • Serves 2

    4 TB Garlic Butter Spice Blend

    2 TBS Olive Oil

    ¼ c Half and Half

    ½ c Finely grated parmesan with a handful set aside to garnish

    8 ounce Spaghetti or other long noodle

    Optional toppings:

    Chilli flakes

    Fresh parsley

    Crispy or garlic butter shrimp

    Chicken

    1. Boil pasta as per package instructions, reserving 1 cup of pasta water right before you drain the pasta. Set pasta aside while you make the sauce

    2. Heat the same pot you boiled the pasta in over medium heat, add olive oil and garlic butter spice blend and whisk to combine. Allow to heat through, then slowly whisk in half and half until all combined.

    3. Continue cooking, stirring continuously until thickened slightly. Turn off the heat.

    4. Add cooked pasta to sauce and using tongs toss to coat, then drizzle pasta water a little bit at a time while stirring to ensure sauce coats all pasta. Sprinkle parmesan cheese and toss again. You want the end result to be a glossy lightly sauced pasta situation. 

    5. Serve immediately with desired toppings.

GARLIC BUTTER PASTA

GARLIC BUTTER DROP BISCUITS

  • Makes 12 small biscuits

    2 cups all purpose flour

    1 TB baking powder

    2 tsp white sugar

    ½ tsp cream of tartar

    2 TB Garlic Butter Spice Blend
    1 cup cheddar cheese

    ½ cup chilled unsalted butter, cut into cubes

    1 cup cold whole milk

    2 TB salted butter, melted

    1. Preheat oven to 400 F and line a baking sheet with parchment paper.

    2. Sift flour, baking powder, white sugar, cream of tartar and Garlic Butter Spice Blend and cheddar cheese in a large bowl. Mash butter cubed into flour mixture with a pastry cutter or large fork until coarsely blended. 

    3. Pour milk over the flour mixture while stirring until you get a tough and sticky dough. Don’t overmix! 

    4. Drop dough by the tablespoon onto prepared baking sheet.

    5. Bake in preheated oven until lightly browned, about 15 minutes

    6. Brush with melted butter and sprinkle lightly with Garlic Butter Spice Blend.

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