Food Recipes

Use Sharab Shrubs to spice up your next meal! Try out some of these great recipes using our delicious shrubs.

Apple Rosemary Shrub Pickled Grapes with Roasted Pork Tenderloin, Yellow Squash, and Leeks

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Photo by Evan Johnson

Ingredient List
  • 1lb pork tenderloin

  • 2 large yellow squash

  • 1 Large leek or 2 smaller leeks

  • 4 Tbsp Sharab Shrubs Apple Rosemary shrub

  • ½ cup whole green grapes

  • 1 small whole fennel bulb

  • 1 small shallot

  • 2 sprigs fresh rosemary

  • 3 tbsp unsalted butter

  • neutral cooking oil (grapeseed, canola, veg)

  • salt & pepper

  • 1 -12in stainless skillet or cast iron

  • 1 small sheet tray with a rack. Lightly coat the rack in oil

Directions
  1. With a thin knife, remove any silver skin or excess fat on the tenderloin.

  2. Season entire tenderloin with salt. Leave in fridge for 4 hours if time allows.

  3. Wash all produce very well.

  4. Small dice the grapes, mince ½ the fennel bulb and the shallot. Mix together in a small bowl.

  5. Season this mixture with a pinch of salt and then stir in the Apple Rosemary Shrub. Make sure mixture is just barely covered by liquid.

  6. Trim the root end and thick leaves of your leeks. Then slice lengthwise and chop about ¼ in thick. Set aside in a bowl.

  7. Trim ends of yellow squash. Slice lengthwise and chop ¼ - 1/2 in thick. Set aside in a bowl.

  8. Preheat oven to 325F

  9. Heat skillet to medium and then add neutral oil.

  10. Once oil is almost smoking, gently lay in the tenderloin. Turn every two minutes to brown the exterior. Once caramelized on all sides, transfer to sheet pan and place in the oven. Keep skillet on stove on medium low heat.

  11. Cook tenderloin for 22 - 25min. Pull when internal temp reaches 145F with an instant read thermometer. Let rest 10 minutes

  12. While pork is cooking, add the leeks to the skillet. Sautee for about 2 minutes and then turn heat to very low. Season with salt. Stir occasionally.

  13. Turn skillet to high heat, add 1 tbsp of butter. When pan is hot add the yellow squash. Turn heat down to med high. Wait for the squash to caramelize before seasoning with salt.

  14. Add another 2 tbsp of butter and both rosemary sprigs. Toss squash in butter to coat.

  15. Slice the tenderloin against grain and plate the squash mixture and garnish with shrub pickled grapes, fennel, and shallot.

Recipe by Skylar Spence

18th and Central Chimichurri with Chicken Thighs, Potatoes,
Cherry Tomatoes and Zucchini

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Photo by Evan Johnson

Ingredient List

  • 4 chicken thighs, skin on bone-in.

  • 4 medium zucchini.

  • 1-2 tbsp unsalted butter

  • 1 tbsp vinegar (champagne, white wine, or apple cider)

  • 2 cups whole cherry tomatoes or 1 small container

  • 1 small bag of small baby potatoes. yukon, reds, or a mix

  • 1 bunch cilantro

  • ½ bunch parsley

  • 1 small shallot

  • 1 small clove garlic

  • 3 tbsp Sharab Shrubs 18th and Central Shrub

  • ¼ cup extra virgin olive oil

  • 2 tbsp neutral cooking oil (grapeseed, canola, veg)

  • salt & pepper to taste

  • 2 – 12in oven proof stainless steel pans or 1 -12in oven proof stainless steel pan and 1 – small sheet tray (cookie sheet)

 

Directions

  1. Season thighs with salt. Place in fridge for 1-4 hours before cooking to let salt penetrate.

  2. Clean shallots and garlic then mince. Combine with Shrub in a small bowl. Season with a pinch of salt. Set in fridge to stay cool.

  3. Mince cilantro and parsley and combine with extra virgin olive oil. Mix gently. Set in fridge.

  4. Trim ends of zucchini. Medium dice these to about ½ in. Set aside in a bowl.

  5. Preheat your oven to 375F. Place your ½ sheet tray in oven if using this option.

  6. Once oven is hot, heat you skillet(s) on medium heat. Add the neutral oil. Once oil shimmers gently lay chicken thighs in pan, skin side down.

  7. Cook until a beautiful deep golden brown. 5 - 7min. Turn them over to sear the meat side. 5 - 7min. Note: if skin side is sticking to pan, let it cook a bit longer. Once fully caramelize it should lift easily.

  8. Transfer thighs to a plate and rest.

  9. If using two skillets: Keep your chicken pan hot and add potatoes. Swirl them around to coat in oil. Once coated season generously with salt and pepper. Put this skillet directly in the oven. Set timer for 10 minutes.

  10. If using one skillet and sheet tray: Keep your chicken pan hot and add potatoes. Swirl them around to coat in chicken fat. Once coated, pull the hot sheet tray from the oven and put the potatoes onto it. Season potatoes generously with salt & pepper to taste. Put sheet tray in the oven and put the skillet back on the stove off heat. Keep fat in skillet. Set timer for 10 minutes.

  11. Gently mix the herbs into the shallot and garlic. Let sit at room temp.

  12. After 10 min timer, add cherry tomatoes to the skillet/ sheet tray and rotate. Set 5-minute timer.

  13. Warm skillet over medium high heat and add 1 tbsp of oil. When oil lightly smokes add all zucchini and spread evenly in pan.

  14. Toss zucchini and season with a good pinch of salt and a little bit of pepper.

  15. When 5-minute timer goes off put the chicken thighs directly onto potatoes, skin side up. Close oven and set a 5 - 7 minute timer.

  16. While the thighs are getting crisp, turn skillet to medium low and add the vinegar. When vinegar is ¾ reduced, turn off the heat, add butter and swirl the pan to emulsify butter into vinegar.

  17. When timer goes off, if the potatoes are ready, it is time to plate.

  18. Lay down some potatoes and tomatoes, zucchini next to that and thighs on top. Mix the chimichurri before you garnish the thighs. Enjoy!

Recipe by Skylar Spence

Roasted Brussels Sprouts

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Ingredient List

  • 12oz brussels sprouts

  • 1/2 cup Plum with Wildflower Honey shrub 

  • 1/2 cup almonds, roasted/salted/chopped 

  • 2 tbsp orange zest, about 1/2 orange worth 

  • 1/4 cup mint, chiffonade 

  • 3 tbsp grapeseed oil 

  • 1 tbsp salt & black pepper 

  • 1 tbsp chili flake, optional 

 

Directions

  1. Pre heat a sheet tray in oven at 425f.

  2. Cut brussels sprouts in half the long way, discarding any icky outer leaves and trimming base if the stock is too long or brown.

  3. In a large mixing bowl, toss the cut brussels sprouts with the oil and salt and black pepper, and the chili flakes if you want some heat. 

  4. Place brussels cut side down in one uniform layer on pre heated sheet tray. It is VERY important that you place cut side down and do not pile them or layer. If the pan is crowed the brussels will just steam and you won’t get that crispiness that makes them yummy.

  5. Roast until ALMOST knife tender, I like a little crunch to my brussels. 

  6. Remove from oven, place back in mixing bowl along with the Plum Wildflower Honey shrub, almonds, orange zest, and mint. Then toss or mix until all the ingredients are equally distributed. 

  7. Serve and enjoy.

Recipe by Brandon Randolph

Pickled Red Onions

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Ingredient List

  • 1 red onion, julienne or sliced thin 

  • 1 tsp vanilla 

  • 1 star anise 

  • 1 sprig rosemary 

  • 1 clove, sliced garlic 

  • 4 slices ginger 

  • 1 bottle Blueberry Poblano shrub 

  • 1/2 cup sugar

  • 1/3 cup water

  • 1/3 cup red wine vinegar

 

Directions

  1. Toss sliced onion with 1tbsp salt and 1/2tbsp sugar. Let sit and macerate for 30 minutes. 

  2. Place into clean mason jar.

  3. Put the rest of the ingredients into a non reactive stainless steel pot. Bring to a boil, making sure to fully dissolve the sugar.

  4. Once sugar is fully dissolved and brine is simmering, remove from heat and immediately pour over the macerated red onions.

  5. Let cool without lid for an hour or so.

  6. Place in fridge and secure with a trigger fitting lid once fully cooled.

  7. Enjoy on salad, savory toast, eggs, Brussels sprouts, etc

​Recipe by Brandon Randolph

Shrimp Ceviche

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Ingredient List

Ceviche Marinade

  • 1 cup 18th & Central shrub

  • 1⁄4 cup white onion

  • 1 jalapeno shopped (seeds in are optional)

  • 1 lime

  • 2 tsp salt

  • 1 tsp black pepper

Shrimp

  • 1 bag of cooked or uncooked shrimp

  • 1 cucumber small diced

  • 1 tomato small diced

  • 1⁄2 red onion small diced

  • 1⁄4 cup cilantro chopped

  • 2 tsp salt

  • 1 tsp black pepper

Directions

  1. Blend shrub, onion, jalapeño, salt and pepper till smooth. Set aside.

  2. Peel shrimp and chop into bite size pieces.

  3. Peel and cut cucumber into small dice.

  4. Dice tomatoes.

  5. Dice red onions.

  6. Place shrimp and vegetables in a bowl with salt and pepper then add the marinade mix and leave in the fridge for 2 - 3 hours.

  7. Serve with tortilla chips or tostadas.

​Recipe by Fernando Grassi Cueto

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