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Wicked Good Spices Roasted Veggies


You can use any of the following vegetables:

Butternut squash, peeled and sliced in ½” thick slices

Sweet potatoes, peeled and sliced in ½” slices

Carrots, peeled and cut in half length- wise

Parsnips, peeled and cut in half-length-wise

Brussel sprouts

Red onion or Vidalia onion, peeled and cut in ½” thick slices

Potatoes, peeled and cubed.

Asparagus, trim off the ends

Toss all veggies with Wicked Good Sorrento Lemon Organic Olive Oil or Wicked Good Basil Organic Olive Oil  to coat and sprinkle  on  4 tablespoons of Wicked Good Spice Mixes "Garlic Explosion"

Place on a cookie sheet. Spread them out ; if you over crowd them, the veggies will steam not roast.

Set the oven at 375 degrees and roast veggies about 35 minutes or until they are fork tender!

Garlic Explosion Spinach with Lemon Balsamic Vinegar


2 tbsp of olive oil

1 tbsp of Wicked Good "Garlic Explosion"

10 oz of Baby Spinach (this also works well with kale or arugula)

2-3 tbsp of Wicked Good Lemon Balsamic Vinegar


Place olive oil in a medium skillet over medium heat.  Add garlic explosion saute for 1 minute, keep an eye on it as you do not want it to burn.

Add the spinach and using tongs, toss the spinach in the garlic/olive oil mixture.

Once spinach is wilted, drizzle with Wicked Good Lemon Vinegar and serve.

Wild Canyon Vegetarian Chili


1 medium butternut squash; sweet potato, peeled and diced

2 large onions, diced

1 each of Diced orange, yellow and red bell pepper

2 whole heads of garlic, diced

4 tablespoons of Wicked Good Wild Canyon Pepper Blend

1 can of black beans

1 can of corn, drained

1 24oz can of crushed tomatoes

1 8 0z can of tomato paste

1/3 cup of Olive oil

Olive oil and salt and pepper ( For squash and sweet potatoe)


Place squash and sweet potatoe on a cookie sheet and toss with salt and pepper and olive oil to coat.

Place in the oven at 350 degrees for 30 minutes or until fork tender

Place olive oil in a large skillet on medium heat.

Add onions and garlic and sauté until soft. Add bell peppers and squash and sweet potatoe

Add Wicked Good Spices Wild Canyon Pepper Blend, mix thoroughly.

Add corn, black beans, crushed tomatoes and tomato paste.

Stir to blend.

Let cook over a low heat for about 30 minutes

Serve with tortilla chips, sour cream, shredded lettuce and shredded cheddar cheese and cilantro

Wicked Good Spices Harvest Salad   


6 slices of applewood smoked bacon, cooked

2 hearts of romaine lettuce, chopped

1 Honey crisp apple, diced

1/2 cup of toasted pecans or walnuts

1/4 cup of blue cheese crumbles

Dressing:Whisk 1/3 cup of Wicked Good Spice Mixes Apple Balsamic Vinegar with one tsp of dijon mustard, 1/4 tsp of black pepper,1/4 tsp of pink salt and 1 tbsp of honey.

Whisk in 2/3 cup of extra virgin olive oil and blend thoroughly. If mixture seems too thick, you can whisk in some water.

Place salad ingredients into a large bow and toss with dressing and serve.

( You can switch up the salad ingredients and use any of our delicious balsamic vinegars to make the dressing!)

Wicked Good Spice Mixes Pear Salad
This light and crisp salad is a sure crowd pleaser!


10 oz of mixed greens

2 Pears (bosque or anjou), thinly sliced

1 cup of toasted pecans

1/2 cup of dried cranberries

1/2 cup of blue cheese


1/3 cup of Wicked Good Spice Mixes Pear vinegar

2 tbsp of dijon mustard

2/3 cup of extra virgin olive oil

1/4 tsp of pink salt and 1/4 tsp of black pepper


In a large bowl add greens, pears,dried cranberries and pecans

In another bowl, whisk together all of the salad dressing ingredients

Toss the greens, pears, dried cranberries and pecans.. Top with blue cheese and enjoy with soup and crusty bread