top of page

Always something delicious. ​You can find all the herbs and spices on our website. Just look under 'Spices' and at our store.


   This recipe is courtesy of “The Edible Herb Garden” by Rosalind Creasy It is delicious with corn bread and a salad, or served with warm corn tortillas. It also freezes beautifully so have fun making it and ENJOY!

Barbecued Veggies




  • 3 tablespoons oil


  • 2 medium-size to large onions, chopped


  • 9 to 10 cups winter squash, peeled and cut into 2-inch cubes


  • 4 garlic cloves, finely chopped


  • 1 red bell pepper, roasted, peeled, and chopped


  • 4 to 6 fresh mild green chiles, roasted, peeled, and chopped, or 1 to 2 small cans of mild chiles, chopped


  • 2 to 3 ears of corn, scraped, or 1 can of niblet-style corn


  • 2 to 3 teaspoons ground cumin


  • Salt and freshly ground black pepper


   Hot pepper sauce garnish: 

  • 3 to 4 tablespoons finely chopped fresh cilantro

In a large stockpot, heat the oil and add the onions. Saute over medium heat until translucent. Add the squash, garlic, bell pepper, chiles, corn, cumin and 3 cups of water, cover. Simmer over low heat for 30 to 45 minutes, or until the squash is tender.


Add salt, pepper, and your favorite hot sauce to taste. Transfer the stew to a large serving bowl and top with sprigs of cilantro.  SERVES 8

bottom of page