Oikogeneia Vinaigrette​

So here’s the recipe we put on the back of our Oikogeneia Greek Blend. It’s super delicious and great for salads ~ green leafy salads AND pasta salads 😀
2 tsp vinegar (rice, white, red wine)
1 Tbsp lemon juice
6 oz olive oil
1 to 2 Tbsp Oikogeneia Greek
Place all ingredients in a jar. Secure lid and shake vigorously. Prepare at least 2 hours prior to use, or up to 24 hours in advance for even more flavor.
Makes about 1 cup.
Charleston Spice Co.

Pretty pasta salad



These little bites of delight are so good you can’t have just one! Garnette made them recently to celebrate the 28th of July ~ she grew up in Peru, you know, so she likes to honor Peruvian traditions and holidays!

Here’s the recipe:

1/2 cup butter, softened

1/2 cup Vanilla Bean Sugar

1 egg

1 egg yolk

2 cups flour

1 cup cornstarch

1 teaspoon baking powder

Manjar blanco for filling (like this one)

Powdered sugar for dusting

Preheat oven to 350ºF. With your mixer on high beat butter and sugar until fluffy. Beat in the egg and yolk. Sift together flour, cornstarch, and baking powder. With the mixer on low slowly add in the flour mixture. Mix until smooth.

Turn dough onto a lightly floured board and knead for 3 minutes until smooth and elastic. Form into two dough balls. Take one and roll it out on a floured board to about 1/8 inch thickness or thinner (you can also roll it out between two pieces of wax paper).  Cut into circles with a cookies cutter (we used a biscuit cutter with a 2″ diameter). Place cookies on a parchment paper covered baking sheet. Bake 10 minutes ~ until cookies are firm but still white. Once cookies are cool, spread with manjar blanco and dust with powdered sugar.

Cookies should stay fresh in an airtight container for up to a week if not more… but they are really tasty so chances are they will only last a few days!

Stay sweet,


Charleston Spice Co.