You may remember learning to make butter in a jar as a child. This updated version in a stand-mixer requires far less exertion. Add a touch of fleur de sel finishing salt at the end, and this butter is the perfect accompaniment for fresh breads.
Tag: 15 minutes or less
Filled with plenty of fresh fruit, crushes are easy cocktails to make—and deliciously summery. In this cocktail, we mixed strawberries and blackberries with Tillman’s saft from the Sweden Box. Feel free to swap out other types of fruit as well.
Hovmastar sauce is a bright and acidic Scandinavian condiment that elevates the natural flavors of seafood, especially smoked fish.
This salad makes a refreshingly light side to any main course and is an essential component to the traditional sörgåsbord. Crisp cucumber and radish are an excellent vehicle for the acidic bite of vinegar and the herbaceous note of dill. This dish also features the award-winning Liss Ellas mustard from the Sweden Box!
This easy-to-make appetizer celebrates the best of the Sweden Box: bright mustard and crisp flatbread with fish, herbs, and sour cream. It’s a taste of Sweden all in one bite.
French toast is a widely adored breakfast staple, and in this recipe, Brandi Kolmer uses rich challah bread and the jam from the Portugal Box to turn the standard into the fantastic. We know what we’re having for breakfast tomorrow.
In this recipe, Chef George Mendes, curator of the Portugal Box, adds seafood to a light, spring greens salad. It’s the perfect showcase of the canned mackerel in your box—and an inventive way to use the fish.
Now that the warm weather is back, we’re heading to farmers’ markets to pick up colorful heirloom tomatoes. What’s our favorite way to eat them? This simple tomato salad by Chef George Mendes.
Grao-de-Bico is a traditional stew-like dish made with fresh chickpeas and, oftentimes, cow’s feet! This version, made with pork sausage and canned chickpeas instead, is a lot more accessible than the traditional version.
Similar to the French Moules Marinière, this Portuguese version of the dish uses steamed clams, a lot of cilantro, and a popular Portuguese wine called Vinho Verde.