Meal Ideas

Chef-inspired, weeknight-easy ways to use our small-batch spices, blends, and dip mixes. Find quick rubs, sheet-pan suppers, grill favorites, and party-ready dips—with simple steps, ratios, and pantry swaps. Big flavor, minimal fuss.

Roasted Red Pepper & Garlic Stuffed Mushrooms

Serves
6 (18–24 bites)
Time
20 min prep · 18–22 min bake

Ingredients

  • 18–24 medium cremini or white button mushrooms (about 1 lb / 450 g)
  • 1–2 Tbsp olive oil, plus more for drizzling
  • 1 small shallot, finely minced (or ¼ cup onion)
  • ½ cup finely chopped red bell pepper (roasted if you have it)
  • Reserved mushroom stems, finely minced
  • 2–3 tsp Signature Spice Shop Roasted Red Pepper & Garlic Seasoning
  • 115 g (4 oz) cream cheese, softened
  • ½ cup grated Parmesan (or Asiago)
  • ½ cup breadcrumbs or panko (GF if needed)
  • 2 Tbsp Signature Spice Shop Parsley, plus extra to finish
  • Freshly ground black pepper; fine salt only if needed (seasoning contains salt)
  • Optional add-ins: 2–3 Tbsp crisp bacon crumbles or ½ cup finely chopped spinach (sautéed and squeezed dry)

Method

  1. Prep the mushrooms
    Heat oven to 400°F / 200°C. Line a sheet pan. Twist out the stems; finely mince them. Wipe caps clean and set, cavity up, on the pan.
  2. Sauté the aromatics
    Warm oil in a skillet over medium heat. Cook shallot, red pepper, and minced stems with a pinch of salt until tender and most moisture evaporates, 5–6 min. Stir in Signature Spice Shop Roasted Red Pepper & Garlic Seasoning; cook 30 sec. Cool 2 minutes.
  3. Make the filling
    In a bowl, combine cream cheese, Parmesan, breadcrumbs, parsley, and the warm veg mixture (plus any optional add-ins). Mix until cohesive. Taste; add pepper and a pinch of salt only if needed.
  4. Fill & bake
    Spoon or pipe the filling generously into caps. Drizzle lightly with oil. Bake 18–22 min, until tops are golden and the mushrooms release a little juice. For extra colour, broil 1–2 min.
  5. Finish
    Sprinkle with parsley (and a whisper of lemon zest if you like). Serve warm.

Make-Ahead

Filling: up to 2 days ahead, refrigerated. Assemble: up to 6 hours ahead; cover and refrigerate.

Bacon & Sausage Stuffing

Serves: 8–10 (9×13-inch pan)
Time: 20 min prep · 45–55 min bake

Ingredients

  • 1 packet Signature Spice Shop Stuffing Mix (dry seasoning blend)
  • 10 cups dried bread cubes (about 1 lb; country loaf or sourdough)
  • 8 oz bacon, diced
  • 1 lb mild sausage (casings removed)
  • 1 large onion, finely diced
  • 3 celery ribs, finely diced
  • 2–3 cloves garlic, minced (optional)
  • ½ cup unsalted butter, plus more for the dish
  • 2½–3 cups warm low-sodium chicken or turkey stock
  • 2 large eggs, beaten (optional, for a richer set)

Method

  1. Dry the bread
    Spread bread cubes on a sheet pan to dry overnight, or bake at 300°F / 150°C for 12–15 min until crisp but not browned. Cool.
  2. Cook the bacon & sausage
    In a large skillet, cook bacon until crisp. Transfer to a bowl, leaving the fat in the pan. Add sausage; cook until browned. Transfer to the bacon.
  3. Sauté the aromatics
    Add butter to the skillet. Sauté onion and celery over medium heat until tender, 6–8 min. Remove from heat. (Stir in garlic for the last minute, if using.)
  4. Season & moisten
    In a large bowl, toss bread with Signature Spice Shop Stuffing Mix. Fold in bacon, sausage, and sautéed vegetables. Add warm stock a little at a time, tossing gently, until evenly moist but not soggy—when squeezed, a handful should just hold together. Stir in eggs, if using.
  5. Bake
    Butter a 9×13-inch baking dish. Transfer stuffing; dot the top with a little butter. Cover with foil and bake at 350°F / 175°C for 30 min. Uncover and bake 15–25 min more, until the top is golden and the center is hot (165°F / 74°C).

Make-Ahead

Assemble up to 1 day in advance; cover and refrigerate. Before baking, drizzle with ¼–½ cup extra warm stock. Bake 10–15 min longer.

Roasted Vegetable & Goat Cheese Pizza

Serves: 2–4 Prep: 20 min Roast: 15–20 min Bake: 8–12 min

Ingredients

Roasted vegetables

  • 2½–3 cups mixed veg, bite-size (bell peppers, red onion, zucchini, mushrooms, cherry tomatoes)
  • 2 Tbsp olive oil
  • 2–3 tsp Signature Spice Shop Roasting Spice
  • Fresh pepper (and a pinch of salt only if needed—blend may contain salt)

Pizza

  • 1 lb (450 g) pizza dough, room temp
  • ½ cup (120 ml) pizza sauce or crushed tomatoes (thin layer)
  • 1½ cups (150–170 g) low-moisture mozzarella, shredded
  • ¼ cup (25 g) Parmesan, grated
  • 3–4 oz (85–115 g) soft goat cheese (chèvre), in small dollops
  • 1–2 tsp olive oil, for drizzling

Finish (optional)

  • Fresh basil, torn
  • Chili flakes or cracked pepper
  • Balsamic glaze—or a light drizzle of honey

Method

Preheat

Stone/steel: preheat to 500°F / 260°C for 30 minutes. No stone: use a preheated, lightly oiled sheet pan at 475°F / 245°C.

Roast vegetables

Toss veg with oil, Roasting Spice, and pepper. Roast on a lined sheet 15–20 min, stirring once, until edges caramelize. Blot excess moisture.

Shape dough

Stretch to 12–14 in on parchment (or an oiled pan).

Assemble

Spread a thin layer of sauce. Add mozzarella, roasted vegetables, and Parmesan. Goat cheese: dot half the chèvre in small spoonfuls now for lightly caramelized pockets; reserve the rest for after baking.

Bake

Bake 8–12 min until crust is golden and cheese bubbles. (For extra colour, broil 30–60 sec.)

Finish

Dot with the remaining goat cheese so it melts into creamy pockets. Add basil, a pinch more Roasting Spice, and chili flakes. Finish with balsamic—or a whisper of honey with the goat cheese. Slice and serve hot.

Tips

Keep sauce light and roast watery veg well to avoid a soggy center.

Prefer all-creamy chèvre? Add all goat cheese after baking instead of half-and-half.

Roasted Vegetable & Goat Cheese Pizza

Pumpkin Pie

Serves: 8 (one 9-inch pie)
Prep: 15 min
Cook: 50–65 min
Total: 2 hr cool

Ingredients

Crust

1 single 9-inch pie crust, chilled (store-bought or homemade)

Filling

1 can (15 oz / 425 g) pumpkin purée (not pie filling)
2 large eggs + 1 yolk (for a silkier set)
¾ cup (150 g) packed brown sugar
¼ cup (50 g) granulated sugar
2½ tsp Signature Spice Shop Pumpkin Pie Spice
½ tsp fine sea salt
1 tsp vanilla extract
1¼ cups (300 ml) evaporated milk or 1 cup (240 ml) heavy cream + ¼ cup (60 ml) milk

Optional

1 egg beaten with 1 tsp milk (egg wash)
Coarse sugar, for sprinkling

Method

Preheat & prepare crust
Heat oven to 425°F / 220°C. Place a rimmed baking sheet on the middle rack to preheat. If you prefer a crisper base, line the chilled crust with parchment and weights; bake 10–12 min, remove weights, bake 3 min more. Brush rim with egg wash and sprinkle sugar (optional).
Make the filling
In a bowl, whisk eggs and yolk. Whisk in sugars, Pumpkin Pie Spice, salt, and vanilla. Whisk in pumpkin, then gradually add evaporated milk (or cream + milk) until smooth.
Fill & bake
Set the pie shell on the hot baking sheet. Pour in the filling. Bake 15 min at 425°F, then reduce to 350°F / 175°C and bake 35–45 min more, until the edges are set and the center has a slight wobble (or registers ~175°F / 80°C). Tent the rim if it browns too quickly.
Cool
Cool on a rack at least 2 hours, then refrigerate 2–24 hours to fully set.
Make-Ahead & Serving
Serve with lightly sweetened whipped cream. Dust with a pinch of Pumpkin Pie Spice, or add a drizzle of warm maple syrup.

Bake up to 1 day ahead; chill, loosely covered. Keeps 3 days refrigerated.
Pumpkin Pie