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Tired of opening the door to an empty pantry?

Frustrated Spice World
Recipe Seasoning Card

Crunchy Squash and Pineapple Salad

By Chef Adriana Urbina

Pumpkin seeds and cacao nibs add a punchy crunch to this succulent salad of grilled pineapple and squash. Perfect for late summer cookouts and early fall dinner parties.

Pumpkin seeds and cacao nibs add a punchy crunch to this succulent salad of grilled pineapple and squash. Perfect for late summer cookouts and early fall dinner parties.

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A spectacular season-spanning salad

"Mixing pineapple and squash, which have such different seasonal associations, creates a really surprising flavor mixture. It’s sweet, sour, full of spice, a little bitter, and has an almost meaty aroma from the grilled fruit. So simple, so delicious, and totally unique.”

-Adriana Urbina

Spices in this Recipe Card

Allspice Powder

Native to: Central America
Plant family: Myrtaceae
Raw form: Berry

As its name suggests, Allspice brings forth a deliciously warm, subtle sweet flavor that’s evocative of cinnamon, nutmeg, and cloves, all mixed together.

The name is as unoriginal as it sounds. When English settlers first encountered these pungent berries in Central America, they gave up trying to describe its complex flavor and settled on Allspice.

Native to: Central America
Plant family: Myrtaceae
Raw form: Berry
Chef and entrepreneur
Based in NYC

Meet

Adriana Urbina

Adriana Urbina is a Venezuelan chef, entrepreneur and women’s advocate who believes cooking is a form of self-expression that elevates the human spirit and brings people together. She is the founder of Tepuy, a global series of pop-up dinners and virtual events. A three-time winner of Chopped, Adriana was previously Executive Chef at the James Beard-award winning NYC eatery De Maria.

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Q
Breakfast, lunch, dinner – which one is best?
A

I’ve always looked forward to waking up because I absolutely love breakfast!!! When I was a kid we used to have a big delicious breakfast all together and it was the best time of the day.

Q
What’s your favorite off-the-beaten-path spice you wish more people knew about?
A

Juniper. I think it gives a very special ​piney ​flavor​ with hints of citrus. If you've had gin before, you'll recognize the distinct ​taste​ of ​juniper.

Q
You’re in charge of snacks for the road trip. What are you packing?
A

Quality prosciutto, bread, a good selection of funky cheeses, lots of different fruits and vegetables, chips and guacamole, and roasted nuts.


All the spice, twice as nice

(Because bulk isn't always bettter)
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the joy of just enoughfresher spice, twice as nicemicro portions, macro flavor
8 recipe cards

Grand Latin American

Tour the tastes of Latin America with these modernized regional favorites. There’s a dish for any occasion, with fantastic flavors from both sides of the Atlantic.

By Chef Adriana Urbina
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