• White Beet Hummus


    1 lb oven roasted white beets - after having been peeled, trimmed & diced

    1 16 oz can chickpeas rinsed and drained very well

    6-8 Tbsp extra virgin olive oil

    6-8 cloves of garlic - crushed & chopped

    1 - 2 tsp Savory Accents HARISSA PASTE

    11⁄2 tsp prepared horseradish

    1 tsp dry mustard powder (Coleman’s)

    11⁄2 tsp fresh lemon juice

    Black pepper to taste - freshly cracked

    salt to taste

    2 - 3 tsp fresh chopped tarragon

    Paprika - sweet or hot

    (Makes about 3 cups)



    1.Into a food processor add beets, chickpeas, olive oil, garlic, Savory Accents HARISSA PASTE, dry mustard, & lemon juice. Pulse to a smooth but a rather thick texture.

    2.Add olive oil if too thick. Add black pepper, tarragon and adjust as needed with more olive oil. Add salt to taste. Taste & adjust with other previously used seasonings if desired.

  • Grilled Halibut with Espelette


    1lb of fresh Halibut

    2 tsp. of olive oil

    2 tsp. of lemon juice

    1 tsp of Espelette

    ½ tsp. of Sea Salt


    1.Drizzle halibut with olive oil and lemon juice.

    2.Season with salt and Savory Accents Espelette Seasoning

    3. Place on grill skin side down and grill for approximately 5 minutes.


  • Grilled Potatoes & Sweet Peppers

    Grilled Potatoes & Sweet Peppers


    6 Med size potatoes cut in cubes

    1 small onion diced

    4 small sweet peppers diced

    1 Tbls of Olive Oil

    1 tsp Sea Salt

    1 tsp Savory Accents Spicy BBQ Rub


    1. Mix all ingredients together.

    2. Place on tin foil and wrap well.

    3. Place on hot grill, cook on one side for approximately 15 minutes then turn to cook the other side for approximately 15 minutes.


  • Sea Bass or Halibut with Chili Pepper Oil


    (Makes 4 servings)

    1¼ lb. fresh or frozen sea bass, or halibut
    2 medium carrots
    5 cups cabbage, shredded
    2 Tbsp. water
    1 Tbsp. lemon juice
    ½ tsp. salt
    ¼ tsp. pepper
    2-3 tsp. Chili Pepper Oil
    2 tsp. fresh ginger, grated
    2 cloves garlic, minced


    1.Thaw fish, if frozen.

    2.Using a vegetable peeler, peel carrots into long thin ribbons until you have about 1 cup.

    3.In a 12" skillet combine carrot ribbons, cabbage, water, lemon juice, ¼ tsp. salt, and pepper.

    4.Cut fish into 4 portions and season with remaining salt.

    5.In a small bowl stir together Chili Pepper Oil, ginger, and garlic. Spread over fish, coating all sides.

    6.Place fish on top of vegetable mixture in skillet.

    7.Bring skillet mixture to a boil and immediately reduce heat.

    8.Cover and simmer until fish flakes easily when tested with a fork, 9-12 minutes.

    9.Transfer fish and vegetable mixture to 4 serving plates.

    10.Serve immediately.