Recipes

Spicy Mame: 

The straight spoon — Eat it cold, straight from the jar. No shame.

Veggie dip on the go — Pack snap peas, celery sticks, or sliced bell pepper in a bag, spoon of dip in a small container. Done.

Sandwich spread — Slather on sourdough with turkey, shredded carrots, and pickled ginger.

Noodle toss — Thin it slightly with a splash of rice vinegar and toss with soba or rice noodles.

Lettuce wraps — Use as the base sauce in butter lettuce wraps with ground chicken or tofu and scallions.

Deviled egg filling — Mix with yolks instead of mayo for a savory, umami-forward deviled egg.

Morning toast — On thick toast with a sliced avocado and sesame seeds. Surprisingly incredible at breakfast.

Italian Cannellini: 

Pasta sauce base — Thin with pasta water and toss with rigatoni, wilted spinach, and parmesan.

Sandwich schmear — On a crusty roll with roasted red peppers, arugula, and fresh mozzarella.

Veggie dip — The classic. Especially good with radishes, endive leaves, and thick-cut cucumbers.

Egg scramble mix-in — Fold a spoonful into scrambled eggs while they're still soft. Creamy, garlicky, perfect.

Stuffed mushroom filling — Mix with herbs and breadcrumbs, stuff into portobellos, roast at 400° for 20 min.

Power snack — On rice cakes with sliced tomato and flaky salt. Filling enough to kill hunger for hours.

Crostini bar — Toasted baguette slices, dip, and toppings: roasted cherry tomatoes, olives, fresh basil. Instant appetizer.