Fiery Cajun Rice Pilaf with Fall Vegetables

Cajun-style rice pilaf with squash, bell peppers, and Dangold Hot & Spicy Cajun seasoning.
Fiery Cajun Rice Pilaf with Fall Vegetables

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Fiery Cajun Rice Pilaf with Fall Vegetables

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INGREDIENTS

1½ cups long-grain white rice, rinsed
3 cups chicken or vegetable broth
2 tbsp Dangold Hot & Spicy Cajun Style Seasoning
1 medium yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup diced butternut squash (or acorn squash)
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp tomato paste
½ tsp smoked paprika (optional, for extra smokiness)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

DIRECTIONS

  1. Prep the Veggies: Dice the onion, bell peppers, and squash. Set aside.
  2. Build the Base: Heat olive oil in a large skillet or saucepan over medium heat. Sauté onion and garlic until softened, about 3 minutes.
  3. Add the Spice: Stir in Dangold Hot & Spicy Cajun Style Seasoning, tomato paste, and smoked paprika (if using). Cook for 1 minute to let the flavors bloom.
  4. Cook the Veggies: Add bell peppers and squash. Sauté for 5 minutes until slightly tender.
  5. Add Rice & Broth: Stir in rinsed rice to coat with spices and vegetables. Add broth. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes until rice is tender and broth is absorbed.
  6. Fluff & Serve: Turn off the heat, fluff the rice with a fork, and season with salt and pepper to taste. Garnish with chopped parsley and serve hot.

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Easy grilled chicken with Dangold’s seasoning

Easy grilled chicken with Dangold’s seasoning

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Easy grilled chicken with Dangold’s seasoning

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INGREDIENTS

4 chicken legs
2 tbsp Dangold Sweet & Smoky Chipotle Seasoning
1 cup pineapple juice
½ cup ketchup
2 tbsp honey
1 tbsp apple cider vinegar
1 tbsp olive oil
1 tsp soy sauce (optional, for extra depth)
Fresh cilantro or parsley (optional, for garnish)

DIRECTIONS

  1. Season the Chicken: Pat chicken dry and rub evenly with Dangold Sweet & Smoky Chipotle Seasoning. Cover and let marinate for 30 minutes in the refrigerator.
  2. Make the Glaze: In a small saucepan, combine pineapple juice, ketchup, honey, apple cider vinegar, olive oil, and soy sauce. Simmer over medium heat for 5 - 7 minutes until slightly thickened.
  3. Preheat the Grill: Heat grill to medium high. Oil the grates lightly to prevent sticking.
  4. Grill the Chicken: Place chicken on the grill and cook for 6 - 8 minutes per side, or until the internal temperature reaches 165°F (74°C).
  5. Glaze & Finish: During the last 3 - 4 minutes of cooking, brush the chicken generously with the pineapple-chipotle glaze, turning once more for even coating.
  6. Serve: Transfer to a platter, drizzle with extra glaze, and garnish with fresh herbs if desired. Serve hot with summer sides like corn on the cob or grilled vegetables.

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American Gourmet Burgers with Roasted Garlic & Red Bell Pepper

American Gourmet Burgers with Roasted Garlic & Red Bell Pepper

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American Gourmet Burgers with Roasted Garlic & Red Bell Pepper

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INGREDIENTS

1½ lb (680 g) ground beef (80/20 blend recommended)
1 tbsp Dangold Roasted Garlic & Red Bell Pepper seasoning
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tbsp Worcestershire sauce
4 slices of sharp cheddar cheese
4 brioche buns, toasted
1 red onion, thinly sliced
1 large tomato, sliced
4 lettuce leaves
Optional toppings: pickles, ketchup, mustard, mayo

DIRECTIONS

  1. Mix the Meat: In a large mixing bowl, combine the ground beef, Dangold’s Roasted Garlic & Red Bell Pepper seasoning, salt, pepper, and Worcestershire sauce. Gently mix with your hands until just combined. Do not overwork the meat.
  2. Form Patties: Divide the mixture into 4 equal portions and shape into patties about ¾-inch thick. Press a small indentation in the center of each patty with your thumb (this helps prevent puffing during cooking).
  3. Cook the Burgers: Grill or sear the patties for 4–5 minutes per side for medium doneness, flipping only once. Add the cheese slices in the last minute of cooking and cover with a lid or foil to melt.
  4. Toast the Buns: While the burgers finish, toast the brioche buns face-down on the grill or skillet for 1–2 minutes until golden brown.
  5. Assemble the Burgers: Layer the bottom bun with lettuce, then the burger patty. Add tomato, red onion, and any other desired toppings. Finish with the top bun.
  6. Serve & Savor: Serve immediately with a side of fries, coleslaw, or chips—and enjoy every bold, savory bite!

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Mediterranean Grilled Vegetables with Dangold’s Spice Blends

Grilled vegetables seasoned with flavorful spice blends, perfect as a light summer side dish
Mediterranean Grilled Vegetables with Dangold’s Spice Blends

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Mediterranean Grilled Vegetables with Dangold’s Spice Blends

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INGREDIENTS

1 medium zucchini, sliced into rounds
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small red onion, cut into wedges
1 small eggplant, sliced into rounds
2 tablespoons olive oil
1½ teaspoons Dangold’s Lemon Pepper
Optional: chopped fresh parsley, for garnish
Optional: crumbled feta or shaved parmesan, for serving

DIRECTIONS

  1. Preheat your grill (or grill pan) to medium-high heat.
  2. Prepare the vegetables by placing them in a large bowl. Drizzle with olive oil and sprinkle with Dangold’s Lemon Pepper. Toss well to ensure everything is evenly coated.
  3. Grill the vegetables in batches, turning occasionally, for about 3–5 minutes per side or until tender and nicely charred.
  4. Remove from the grill and arrange on a serving platter. Sprinkle with additional Lemon Pepper if desired.
  5. Garnish with fresh parsley and a touch of crumbled feta or shaved parmesan for added flavor.
  6. Serve warm or at room temperature alongside grilled meats, fish, or as a vibrant vegetarian main.

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Irish Herb-Crusted Lamb Chops with Roasted Garlic Rosemary & Sea Salt

Grilled Irish lamb chops with golden herb crust, served with lemon wedges and fresh herbs
Irish Herb-Crusted Lamb Chops with Roasted Garlic Rosemary & Sea Salt

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Irish Herb-Crusted Lamb Chops with Roasted Garlic Rosemary & Sea Salt

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Dangold Roasted Garlic Rosemary & Sea Salt

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INGREDIENTS

4 lamb rib chops (about 1 inch thick)
1 tbsp Dangold Roasted Garlic Rosemary & Sea Salt
1 tbsp olive oil
1 tsp Dijon mustard
1 tsp fresh parsley, finely chopped (optional garnish)
Freshly ground black pepper, to taste
Lemon wedges, for serving

DIRECTIONS

  1. Preheat the oven to 400°F (200°C). Line a small baking sheet with foil or parchment paper.
  2. Pat the lamb chops dry with a paper towel and lay them on a clean surface.
  3. Rub each chop lightly with Dijon mustard to help the seasoning stick.
  4. Sprinkle Dangold Roasted Garlic Rosemary & Sea Salt evenly over both sides of each chop, pressing gently to form a crust.
  5. Add freshly ground black pepper to taste.
  6. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the lamb chops for about 2–3 minutes per side until golden brown.
  7. Transfer skillet to the oven and roast for 6–8 minutes for medium-rare, or longer if you prefer them more well-done.
  8. Let the lamb chops rest for 5 minutes before serving.
  9. Garnish with parsley and serve with lemon wedges.

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Herb-Crusted Salmon with Lemon Butter Sauce Featuring Dangold’s Signature Blends

Herb-Crusted Salmon with Lemon Butter Sauce Featuring Dangold’s Signature Blends

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Herb-Crusted Salmon with Lemon Butter Sauce Featuring Dangold’s Signature Blends

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Herbes de Provence

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INGREDIENTS

4 salmon fillets (6 oz each, skin-on or skinless)
1 tbsp Dangold Ginger Lemon Sriracha
1 tbsp Dangold Herbes de Provence
1 tsp Dangold Paprika Lemon & Lime
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

For the Lemon Butter Sauce:
3 tbsp unsalted butter
2 tbsp fresh lemon juice
1 tsp lemon zest
1 small garlic clove, finely minced
Salt and pepper to taste

DIRECTIONS

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Season the salmon fillets evenly with salt, pepper, and Dangold Herbes de Provence.
  3. In a small bowl, mix the Ginger Lemon Sriracha and Paprika Lemon & Lime with the olive oil to form a paste.
  4. Rub the spice paste onto the top of each salmon fillet to create a flavorful crust.
  5. Place the salmon fillets on the prepared baking sheet and bake for 12–15 minutes, or until the salmon flakes easily with a fork.
  6. While the salmon is baking, prepare the lemon butter sauce: In a small saucepan over medium heat, melt the butter. Add the garlic and sauté for 1 minute. Stir in the lemon juice and zest, season with salt and pepper, then remove from heat.
  7. Plate the salmon and drizzle with the warm lemon butter sauce.
  8. Garnish optionally with fresh herbs or a lemon slice. Serve with roasted vegetables, wild rice, or a light salad.

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Roasted Veggie Bowl with Dangold’s Spice Blend

Roasted Veggie Bowl with Dangold’s Spice Blend

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Roasted Veggie Bowl with Dangold’s Spice Blend

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Herbes de Provence

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INGREDIENTS

1 medium sweet potato, peeled and diced
1 red bell pepper, chopped
1 zucchini, sliced
1 small red onion, sliced
1 cup broccoli florets
1 tbsp olive oil
1½ tsp Dangold’s Smoked Paprika Garlic Chili & Chives
1 cup cooked quinoa or brown rice
½ avocado, sliced (optional)
1 tbsp lemon juice
Fresh parsley for garnish (optional)

DIRECTIONS

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Prepare the vegetables: In a large bowl, toss the diced sweet potato, bell pepper, zucchini, red onion, and broccoli with olive oil and Dangold’s Smoked Paprika Garlic Chili & Chives spice blend. Mix well to evenly coat.
  3. Roast the vegetables: Spread the seasoned veggies evenly on the baking sheet. Roast in the oven for 25-30 minutes, tossing halfway through, until golden and tender.
  4. Assemble the bowls: Divide the cooked quinoa or brown rice between serving bowls. Top with the roasted vegetables.
  5. Add fresh toppings: Garnish with sliced avocado, a drizzle of lemon juice, and a sprinkle of fresh parsley, if desired.
  6. Serve warm and enjoy a healthy, satisfying meal that’s bursting with flavor. No salt needed!

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PepperCorn Ranch Pasta

Recipe of the Month: Peppercorn Ranch Pasta

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Recipe of the Month: Peppercorn Ranch Pasta

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INGREDIENTS

2 cups colored rotini pasta
1 cup baby carrots, sliced
1 cup fresh broccoli florets
¼ cup chopped red onion
1 cup cauliflower, chopped
¼ cup chopped green bell pepper
Dangold Mixed Peppercorns
Ranch salad dressing

DIRECTIONS

  1. Boil a large pot of lightly salted water. Add rotini pasta and let it cook for 8-10 mins. Drain pasta.
  2. In a sizable bowl, combine the cooked pasta with the finely chopped baby carrots, broccoli, red onion, cauliflower, green pepper, and Dangold black peppercorn spice mixed with ranch dressing. Toss to blend. Refrigerate for a few hours
  3. Enjoy delicious pasta!

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