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 firstname.lastname@example.org. Thanks for watching and happy cooking!
*Filmed by Alex Budman, edited by Chris Parker*
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 PANTRY: ZA’ATAR
BOTANICA PANTRY: PIMENTÓN
BOTANICA MOTHER SAUCES: VINAIGRETTES