Condiment, Salad

Supeq Spice Casear Dressing

This can make a fantastic dressing for a cole slaw salad, but also worthy of the traditional caesar. This dressing explodes with umami flavor.

1 large garlic clove, crushed or minced finely
2 1/2 teaspoons SUPEQ
juice from 1/2 a lemon (about 2 Tablespoons)
1/4 cup mayonnaise
2 Tablespoons grated parmesan
1/4 cup extra-virgin olive oil

Place the minced garlic in a medium bowl with the Supeq Spice, lemon juice, mayo and parmesan and whisk to combine. Add the olive oil in a thin, slow stream, whisking vigorously. Keeps in the fridge for 3-4 days. 


Beet Salad with Sichuan Five Spice

Earthy beets pair beautifully with the sweet-hot notes of Sichuan Five Spice. Serve over yogurt with fresh greens or with chevre and rustic crackers.


2 medium sized boiled, peeled beets (about 1 3/4 cups)
1/4 cup minced parsley
1 thinly sliced scallion, white and green parts
1 clove roasted garlic or black garlic
1 tablespoon olive oil
1-2 tablespoons runny honey
2 tablespoons rice vinegar
2 teaspoons Curio's Sichuan Five Spice
Juice & zest of 1 lemon
Sea salt, to taste

Mix everything together and check seasoning (add more honey or lemon juice or salt as needed)

Salad, Side

Greek Farro Salad with Kozani Spiced Feta

Serves 4 as a main, 6 as a starter.

Here’s our “cold weather” version of the popular Greek salad. By adding farro (an ancient grain) plus oregano-roasted tomatoes you get a hearty & healthy alternative to this iconic salad. The Kozani feta makes it dinner-party worthy!

2½ cups cooked farro (kept warm)
1 cucumber, peeled, seeded & chopped
4 scallions sliced
2 radishes, sliced
½ cup minced parsley leaves
¼ cup minced mint leaves
Zest from 1 lemon
Salt & black pepper, to taste
1 batch Curio’s vinaigrette
1 batch roasted grape tomatoes (see below)
3 cups chopped romaine lettuce
1 batch Kozani Spice marinated feta (see below)
Toasted walnuts or pine nuts, to garnish

Put the farro into a large mixing bowl. Add the fresh vegetables, herbs, lemon zest & a half cup of the vinaigrette. Mix well, add salt & pepper to taste. Add the roasted tomatoes & gently stir to distribute them through the salad without breaking them up. Let the salad rest for at least 15 minutes so that the flavors can meld.

Just before you’re ready to serve, dress the chopped romaine very lightly with a little of the lemon vinaigrette & arrange it on a platter. Mound the farro salad on top of the lettuce. Strew the marinated feta chunks over the salad & garnish generously with nuts. (Stash leftover vinaigrette in the fridge, tightly covered, for future salads.)

Roasted Grape Tomatoes

Winter tomatoes aren’t summer tomatoes here in New England. But roasting them deepens their flavor & a touch of honey brings out their sweetness. If you make the salad during tomato season, use fresh grape or cherry tomatoes, instead.

1 pint grape tomatoes, washed & dried

2 teaspoons olive oil

Pinch dried Greek oregano

Pinch salt

1 teaspoon honey

Preheat the oven to 400˚ F. Cut the tomatoes in half lengthwise & pile them in the center of a rimmed baking sheet. Drizzle them with the oil & use your hands to toss them gently, coating them (and the pan with oil). Arrange the tomatoes, cut side up, in a single layer. Crush the oregano & sprinkle it over the tomatoes. Sprinkle them with salt, then drizzle the honey over them. Roast for 40–45 minutes, until the tomatoes are almost collapsed & have caramelized edges. Let them cool to room temperature before using. They can be made up to a day ahead.

Kozani Spice Marinated Feta Cheese

7 ounces Greek sheep’s or goat’s milk feta cheese, drained

1 tablespoon fresh lemon juice

1 tablespoon Kozani Spice

2 tablespoons olive oil

Put the block of feta into a wide bowl or glass pie plate. Drizzle half the lemon juice over it, then flip the block over & drizzle the other side with the remaining juice. Sprinkle half the Kozani Spice on top of the block, then flip it over & repeat on the other side. Drizzle the oil over the block. Let stand for 20 minutes, then crumble the cheese into bite-sized chunks and let stand for another 20 minutes (or up to overnight, covered & refrigerated).


Our Kozani Spice blend takes its name from the Northern Greek region where saffron is grown.

The blend is wonderful in savory dishes, but its sunny flavor is also at home in simple desserts.

See accompanying card for the vinaigrette recipe.

Side, Salad

Curried Egg Salad

Makes a generous 2 cups, enough for 3–4 sandwiches.

We think that egg salad is somehow both luxurious and comforting. Our Comfort Curry blend makes this version scrumptious, too.

4 hard-boiled eggs, peeled & well chopped
3 tablespoons sour cream
2 teaspoons white wine vinegar
2 teaspoons Comfort Curry
1/2 teaspoon nigella seeds
1 1/2 teaspoon minced parsley
1/4 teaspoon grated garlic (from about half of a medium-sized clove)
1/4 teaspoon each salt and black pepper, or to taste

Use a whisk to combine all the ingredients, except the eggs, in a medium mixing bowl. Add the chopped eggs and gently fold them into the dressing. Serve it forth!

For a satisfying lunch, toast some seedy, rustic bread. Top the toast with egg salad and sliced avocado. (Adding few roughly chopped cilantro leaves and a sprinkle of Maras pepper flakes makes a nice garnish.)


Inspired by South Indian curries, Comfort Curry is a mild but deeply aromatic blend that combines ginger, cardamom, cinnamon, mace, and fennel. These sweet spices are balanced by earthier ones, such as cumin, nigella, white pepper, and our gorgeous Sri Lankan turmeric.


Som Tum Thai (Green Papaya Salad with Dried Shrimp)

Serves 2.

This salad is very popular in Northeast Thailand as a crunchy, fresh contrast to the region’s rich curries. A typical variation of this salad is called “Som Tum Pbooh,” which is made with salted crab.

5 cherry tomatoes, halved
2 small Thai chilies
1 tablespoon dried shrimp, dry toasted
11⁄2 tablespoons fish sauce
1 clove garlic, crushed and finely minced
6 green beans, trimmed and cut in half
2 cups shredded green papaya*
Juice from 3⁄4 lime
11⁄2 tablespoons palm sugar
2 tablespoons toasted peanuts
2 sprigs of Thai basil, for garnish

Put the garlic, chilies, tomatoes, and green beans in a large bowl. Use a pestle or potato masher to lightly crush/bruise the vegetables. Add dried shrimp, fish sauce, lime juice, and palm sugar to the bowl stir to dissolve the sugar and coat vegetables. Add green papaya and mix well. Plate the salad and garnish with basil sprigs or leaves. Som Tum is also often served with sticky rice and a sliver of cabbage. *Asian markets carry pre-shredded green papaya. To start with whole green papaya, peel and then shred it on the large holes of a box grater, stopping short of the seeds in the center of the fruit. Som Tum Thai (Green Papaya Salad with Dried Shrimp).

If you would prefer a very spicy salad, crush or mince the chilies. For a vegetarian version, omit the dried shrimp and use soy sauce instead of the fish sauce.