A lightened up version of a classic summer succotash, with Vanns Smoked Spanish Paprika taking the place of bacon.
This isn't your grandmother's succotash, made with canned beans and corn. Instead, fresh corn and frozen lima beans up the freshness of the dish and take advantage of the flavors of summer. Cherry tomatoes add color and acid, while basil and arugula give this succotash a pop of green, herbal flavor. Instead of bacon, we use Vanns Smoked Spanish Paprika to give the dish that smoky, almost meaty quality, rounding everything out.
Serves 4-6 as a side dish.
Both of these recipes are kind of magical -- they take super simple ingredients like water, flour, butter, salt, and Vanns Smoked Spanish Paprika and turn them into beautiful, impressive golden brown focaccia and a deeply orange-red, perfectly flavored smoked paprika butter to be spread on top. It makes a great appetizer for any occasion, but be careful that your guests don’t fill themselves up on it! It’s a little bit addictive.
A lighter take on classic split pea soup, using bacon and Vanns Smoked Spanish Paprika to provide a nice smoky flavor.
A complete meal in a bowl, inspired by classic Southern flavors.
A simple Spanish stew uses technique and a bold combination of spices to elevate affordable, healthy ingredients.
It's almost Memorial Day, and you know what that means -- time to take the cover off your grill, stock up on the charcoal and propane, and fill your grocery cart with your favorite pieces of meat and grillable vegetables.
Take baba ganoush to the next level with the addition of heat and spice, courtesy of Vanns Hot Paprika and Cumin.
An autumnal hummus sweeted by butternut squash and spiced up by Vanns Harissa.
It’s going to be a cold one on the East Coast this weekend — time for a warming breakfast that gives you the power and energy to get through the day. Here’s one amazing option — Shakshuka! Not only is it fun to say, it’s a delicious, savory, healthy egg dish that makes for an exciting and comforting meal.
A Chesapeake Bay spin on the classic Cobb Salad, featuring smoked trout and a Vanns Chesapeake Bay Seafood Seasoning spiked ranch dressing.
Romesco, a classic Spanish sauce of pureed roasted peppers, spices, nuts, and vinegar, goes beautifully with every kind of vegetable, raw and cooked - here it's paired with garlicky green beans cooked low and slow in butter for a beautiful browned flavor.