ITALIAN Spice Blend Jar & Refill Gift Set
Perfect for gifting to your favorite spice lover, this spice jar and refill gift set will keep your loved one adding flavor to their dishes for longer! Once the spice in the jar runs out, simply use the refill to fill it right back up for more flavor love.
Jar: 2.7 ounces, 76 grams | Dual Shaker/Spoon cap
Refill: 2.7 ounces, 76 grams | Bag
The ultimate easy button for adding a pop of Italian flavor - and for making sausage out of any ground meat.
Scroll down for recipes that use this blend!
granulated garlic*, granulated onion*, sea salt, fennel seed*, ground sage*, parsley*, white pepper*. *Certified Organic
A robust blend of garlic and onion with a touch of fennel, parsley, and white pepper. To make sausage: add 1 to 2 tablespoons per pound to ground meat. For a spicy variation, add crushed red chili flakes or add SUPER GARLIC PIZZA blend.
Eggs, chicken, steak, pork, lamb, sausage, fish, veggies, potatoes, and pizza.
Recipes Featuring Product
TATER TOT BREAKFAST FRITTATA
Our spin on a tater tot casserole - a cheesy, veggie & meat-filled frittata base, topped with tater tots tossed in DINER blend, & then baked until crisp! (This recipe is also great using ITALIAN and TRIFECTA blends).
This is the perfect dish to make on a Sunday and eat all week long, or to serve at a brunch for a crowd!
GLUTEN-FREE SAUSAGE GRAVY AND BISCUITS
Pre-Covid, my husband Scott and I would host an annual holiday champagne brunch for our friends here in San Francisco. We'd always try to make something special for our guests to enjoy each year, and a few years ago we decided on making some gluten-free sausage gravy & biscuits. We love using the ITALIAN and SAVORY spice blends in this dish.
ITALIAN WEDDING SOUP
Did you know that Italian Wedding Soup has nothing to do with weddings? Funny, right?
It has to do with how the ingredients “marry” together – mini meatballs with the most flavorful broth packed with veggies, and hit with a citrus punch at the end. It's the perfect soup for a chilly day!
I like to serve mine with crusty bread and lots of parmesan grated on top – yum!