A dip for your chips but also great as a base for chili, curry, or enchiladas. It's a flavor booster to all manner of stews and sauces.
A riff on the classic XO sauce, but instead of with seafood this vegan version is made with hijiki and dried shiitake mushrooms.
This olive paste is salty, sour, sweet, and addictive. Try this as a dip, on a cheese board, or as a spread in a wide variety of sandwiches.
A sweet and tangy pineapple chutney that can double up as a spread. Simply slather some on a slice of sourdough.
Lemony sorrel makes a bright and tart pesto. Double the recipe and freeze some for later, whenever you need a green addition to any dish.
Golden raisins, Hungarian wax peppers, and whole coriander seeds make for a balanced chutney. Use a hotter pepper for a fiercer version.
Try this old-fashioned preserve, dating back to the Ottoman Empire, with warm pita and feta cheese. Use purple carrots for a pretty twist.