Recipes
By chef sara bradley
These are made to bring part of chef sara and freight house into your home, so you can have delicious food but not put a lot of work into it!
House Spiced Pecans
Yield: About 1 pint
Active Time: ~5 minutes
Inactive Time: ~30 minutes (baking + cooling)
Ingredients
2 cups raw pecan halves (about 8 oz)
1 large egg white
1 tbsp water
2–3 tbsp The House spice blend
3 tbsp brown sugar
Instructions
- Heat oven to 300°F. Line a baking sheet with a silicone baking mat or use a non-stick pan.
- Whisk egg white and water until foamy.
- Add pecans, stir to coat.
- Sprinkle in The House spice blend and sugar, mix well.
- Spread on baking sheet in one layer.
- Bake 25–30 minutes, stirring every 10 minutes. .
- Cool completely and store in an airtight container upto 4 weeks.
Creamy Garden Dressing
Yield: About 1 ¼ cups (enough for 6–8 salads)
Active Time: 5 minutes
Inactive Time: 15 minutes chill
Ingredients
½ cup mayonnaise
¾ cup buttermilk
2 tbsp The Table Blend (plus more for garnish)
1 tbsp lemon juice or red wine vinegar
½ tsp salt
¼ tsp black pepper
Instructions
- Whisk mayo, buttermilk, and lemon juice until smooth and pourable.
- Stir in The Table herb blend, salt and pepper. Adjust seasoning to your liking.
- Chill at least 15 minutes before serving so it sets and flavors meld.
- Sprinkle more herb blend on top for garnish.
To create a veggie dip, swap the ratios for ¾ cup mayo and ½ cup buttermilk.
Ember Spice Pork Chop
Yield: 2 servings
Active Time: 15 minutes
Inactive Time: 20 minutes
Ingredients
2 (10 oz) pork chops
2 tbsp cooking oil
2–3 tbsp The Ember blend
Directions
- Dry the chops and rub them with oil.
- Season all over with the Ember spice blend and let sit a bit.
- Sear on a hot grill, with the lid open, until nicely browned, about 2-3 minutes per side.
- Turn heat down and cook until they hit 140°F inside.
- Let them rest a few minutes before serving.