In these videos, we share key ingredients and techniques that we use to create Botanica’s vibrant, flavorful, vegetable-centric dishes. There are two categories: Botanica Pantry (in which we shed light on key spices in our flavor arsenal) and Botanica Mother Sauces (featuring sauces that form the foundation of some of our favorite dishes).
Spoiler alert: There are many, many herbs involved.
We’ll be rolling out the videos (six in all!) over the coming weeks. We hope these videos inspire you to pull out your vegetables and spices and get cooking! Questions? Feelings? Requests? Drop us a line at email@example.com. Thanks for watching and happy cooking!
BOTANICA PANTRY: ZA’ATAR
Heather’s ode to one of the primary flavors of her Lebanese culinary heritage: za’atar! Za’atar is a spice blend comprised of an herb called za’atar (aka Syrian oregano aka bible hyssop), sumac, sesame seeds and salt; its vibrant, verdant flavor is a distinctive element of Levantine cooking. In the video, Heather explains za’atar and how to use it – in olive oil as a dip, on fresh cheese, in a vinaigrette, on a fattoush-y salad, and on roasted vegetables.
BOTANICA PANTRY: SUMAC
Emily and Heather share their love of sumac, a berry from the eastern Mediterranean with a distinctive citrusy flavor. Being of Lebanese descent, Heather grew up with a deep appreciation of sumac. Today, it’s a staple in the Botanica kitchen — a superpower spice that we incorporate into sauces and use as a flavorful garnish.
BOTANICA MOTHER SAUCES: SALSA VERDE
Heather explains salsa verde and demonstrates three variations on the theme. Salsa verde is an olive oil & fresh herb sauce that is a key element of our culinary repertoire. Serve it spooned over on fish, roasted vegetables, beans, eggs, grilled meat or poultry… Once you begin making salsa verde, you’ll never look back!
BOTANICA MOTHER SAUCES: WHIPPED TAHINI
Zarah makes whipped tahini — a creamy, versatile (and vegan!) dip / sauce — and two of the other sauces/dressings we make from it: green tahini & tahini-buttermilk ranch dressing.
BOTANICA MOTHER SAUCES: VINAIGRETTES
Emily makes a series of vinaigrettes – Botanica’s go-to simple vinaigrette for green salads; a spiced vinaigrette that’s perfect on grilled vegetables, chicken or fish; and an emulsified herb vinaigrette that’s amazing on grains.
BOTANICA PANTRY: PIMENTÓN
Are you using pimentón in your kitchen? If you are, then you already know that it’s a smoky, sultry, savory flavor-booster that belongs literally everywhere (on vegetables! in vinaigrettes! in sauces! with seafood! with poultry!). It’s no exaggeration to say that we don’t leave home without it — literally, we bring it with us whenever we’re traveling somewhere with a kitchen.
Get the recipes:
*our favorite romesco
*pimentón-roasted carrots with citrus – coming soon!
*pimentón aioli with pimentón potatoes – coming soon!