Delicious Apple Pecan Stuffing!

By Katie Shernan
on November 11, 2021

Delicious Apple Pecan Stuffing!

There is no reason to skimp on flavor during the holiday season. This Apple Pecan Stuffing recipe has so much flavor that you'll probably want to double the recipe. You'll definitely want to put this on your leftover Turkey sandwiches!

Mushroom & Sage EVOO and Granny Smith Apple Fruit Vinegar are always available online or in store.
Apple Pecan Stuffing from Port Plums

Tasty Herb Mashed Potatoes with Crispy Bacon Topping

By Katie Shernan
on November 03, 2021

Tasty Herb Mashed Potatoes with Crispy Bacon Topping

"I'll bring a side dish!"

Have you ever told someone you'll bring the side dish to a gathering then realize you have no idea what you're going to make?

We got your back!

This classic mashed potato recipe is enhanced with Gremolata EVOO and Bacon EVOO

Herb Mashed Potatoes with Crispy Bacon Topping - Port Plums

Easy Tangy Harissa Roasted Nuts

By Katie Shernan
on November 03, 2021

Tangy Harissa Roasted Nuts - Port Plums

It's amazing how something so simple can make such a big impression. Tis the case with these Tangy Harissa Roasted Nuts!

When combined, these 10 ingredients will create that 'can I have that recipe' moment at any holiday party. We'll leave it up to you whether you share it or not!

Harissa EVOO and Citrus Mint Balsamic are available online or in-store!
Tangy Harissa Roasted Nuts Recipe - Port Plums

Tahini Swirl Brownies

By Katie Shernan
on September 29, 2021

Tahini Swirl Brownies

This recipe gives a refreshing update to a perennial classic. The duo of dark chocolate and cocoa powder gave these brownies depth, and the vanilla enhanced the flavor of both of them.

The combination of tahini and sugar replicates the sweet sesame flavor of halvah candy but was easier to work with—and to find. Swirling the reserved tahini batter into the chocolate created a visual and textural contrast and let the tahini flavor shine. The best way to marble the brownies was to run the tip of a paring knife through the dollops of batter.

This is our favorite Tahini to use in the brownies: Villa Jerada Tahini

We borrowed this recipe from Christopher Kimball's Milk Street.



  • 4 tablespoons salted butter (½ stick), plus more for pan
  • 4 ounces bittersweet chocolate,
  • finely chopped
  • 16 grams (3 tablespoons) cocoa powder
  • 3 large eggs
  • 223 grams (1 cup plus 2 tablespoons) white sugar
  • 1 tablespoon vanilla extract
  • ½ teaspoon table salt
  • 180 grams (¾ cup) tahini
  • 47 grams (⅓ cup) all-purpose flour



Heat the oven to 350ºF with a rack in the middle position. Line an 8-inch-square baking pan with 2 pieces of foil with excess hanging over the edges on all sides. Lightly coat with butter.

In a medium saucepan over medium heat, melt the butter. Remove from the heat and add the chocolate and cocoa, whisking until smooth.

In a large bowl, whisk the eggs, sugar, vanilla and salt until slightly thickened, about 1 minute. Whisk in the tahini.

Fold in the flour until just incorporated. Set aside ½ cup of the mixture. Add the chocolate mixture to the remaining tahini mixture and fold until fully combined.

Pour the batter into the prepared pan, spreading evenly. Dollop the reserved tahini mixture over the top, then swirl the batters together with the tip of a paring knife. Bake until the edges are set but the center remains moist, 28 to 32 minutes. Cool in the pan on a wire rack for 30 minutes. Use the foil to lift the brownies from the pan. Cool on the rack for at least another 30 minutes before removing from foil. The longer the brownies cool, the more easily they cut. Cut into 2-inch squares.

Take Your Turkey Chili to the Next Level With Two Simple Ingredients!

By Katie Shernan
on September 17, 2021

Port Plums: Slow Cooker Turkey & Veggie Chili Recipe

Is there anything better than a bowl of warm chili after a day full of fun fall activities?

It's absolutely amazing how putting together a bunch of common ingredients can come out tasting so delicious...tis the case with chili!

Looking to add a little variety to your chili? All it takes is two additional ingredients - Chipotle EVOO and Chocolate di Torino Balsamic Vinegar. A 60ml bottle of each is all you need to add extra flavor to your chili. The recipe for this delicious spin on Turkey Chili is below (if you right click on the recipe and save it you should be able to print it for future reference.)

Happy fall and enjoy!

Port Plums: Recipe for Slow Cooker Turkey & Veggie Chili

Your New Favorite Hot Sauce

By Liz Strauss
on February 05, 2021

Your New Favorite Hot Sauce

Interested in boosting your meals with some added flavor and spice?
Look no further! We have just what you’re looking for and it all starts with Philbur’s Hot Sauce.
Flash back to 2016 in Portsmouth, NH when the Stratos family was serving the city’s bar-crowd with some of their favorite recipes, including pulled pork and pulled chicken tacos. The food cart, known as Philbur’s, featured hot sauces, to add to their tacos. Over time, customers continuously inquired where exactly they can get these uniquely flavored hot sauces, and, with such a high demand, the family pivoted to bottling and selling the hot sauces themselves.
Philbur's Hot Sauce
After months of providing numbered samples to friends, family, and local Chef’s, they found their initial winners: sauces No. 6 and No. 10.  We spoke with Phil Stratos, the face of Philbur’s family business, about the naming process and what exactly these numbers mean. “The samples were numbered so we could keep track of them, and the samples people liked the most were No. 6 and No. 10. We were fully intending to have a name for them,” he said. “We were sitting out on our deck one afternoon, as we’re getting close to our first bottling talking about the potential names, when my son said, ‘Let’s just call it No. 6 and No. 10.’” The whole point was to remain different, yet classic, which is easily represented in their simply designed bottles and labels.
“We wanted the sauce to speak for itself, not the marketing,” Phil said.
Philbur’s is also well known for their products’ consistency.
“We’ve had people in the cooking world who’ve said that they’re very impressed with the consistency of the product. Every time they get the product it is the same each time,” he says.
Philbur's Hot Sauce
In terms of what gives the sauces their own character, each one was made to compliment the foods you use them on. They’re about enhancing your meals, adding a bit of sweetness, heat, and fresh herbs all at once.

Let’s get into each one, shall we?

No. 6 – With a sweet roasted pepper base, jalapeno, habanero, and fresh herbs, the No. 6 is a very mild option. As Phil says, “For people who don’t normally use hot sauces, they can now say they do.” 
No. 10 – Having the same flavor profile as the No. 6, the No. 10 has some added ghost pepper. Just as the No. 6, the heat briefly hits the back of the throat, while avoiding the lips and tongue for the most part.
No. 14 – Created more recently in March of 2020, the No. 14 is the No. 10 with some added scorpion pepper, the second hottest pepper in the world. Sound intimidating? Think again! Phil ensures that “…it’s got a pretty good punch, but it doesn’t continue to build and goes away fairly quickly.”

What kinds of foods can you use them on, you may ask?

Simply put – everything! However, if you’re looking for some ideas to get started, he suggests using it on eggs, stirred into mac and cheese, on any kind of chicken, added to soups, mixed in rice, included in sandwiches, and even on top of pizza. Feel free to also check out these recipes on Philbur’s website.
“It’s not proprietary, it doesn’t take over the food,” Phil reminds us.
Philbur's Hot Sauce

What's next for Philbur's?

Philbur’s is easily a kitchen necessity. In fact, they’re looking to create single serving packets of the hot sauces for more people to give them a try at places like to-go restaurants. He's also thrilled to announce some merchandise coming out in the near future, as well as some other sauces, such as a sweet and tangy barbeque, a habanero mango, a dry rub, and a bourbon barrel fermented hot sauce using the No. 10 and No. 14.
So, you might be wondering, which one is the family favorite? Phil defaults to No. 10 as his everyday sauce but loves to use No. 14 on various foods like chicken wings and tenders. Yet, what he loves more is hearing people enjoy the small, local product that him and his family make.
(This is your cue to try a bottle for yourself! *wink, wink*)
Come on by and let us know what you think. We’d also love to hear in the comments your go-to sauce, as well as what you like to use it on.
What are you waiting for? Get tastin’!

Photography by Maggie Griffin (unless otherwise noted)

Get Your Hamama Grow Kit!

By Liz Strauss
on January 08, 2021

Get Your Hamama Grow Kit!

We’re kickstarting this year with a fresh new stock of Hamama Grow Kits,
a convenient and simple way to incorporate microgreens
(aka more nutrients and flavor) into your daily routine.
Hamama Grow Kit
via Hamama
Hamama began with the idea that everyone should have the ability to grow vegetables at home, regardless of where home is for them. Co-founders, Camille and Daniel, saw a healthy future for everyone, and it all starts with their Grow Kits and Seed Quilts that can live right in your kitchen.
We’re all about healthy food and lifestyles here at Port Plums, making this by far one of our favorite products. What better way to tackle those healthy new year’s resolutions than by growing your ingredients at home and including them in every one of your meals? Your taste buds will thank you later!
Hamama Grow Kit
via Hamama
It all starts with their Starter Kit which includes a reusable grow tray, instructions, and 3 seed quilts. What happens when you go through your seed quilts? We got you covered. Come by and pick up your microgreen refills. Choose between Energizing Kale, Fragrant Fenugreek, Hearty Broccoli,
Super Salad Mix, and more.
Switching to a healthier lifestyle just got that much easier!


"I searched everywhere for a grow kit like this that would match my needs,
offer a variety of greens, and fit nicely in my kitchen. When I came across Hamama, no other kit could compare! It's been incredibly easy to incorporate these ingredients into my daily routine. Most of the options are even organic which I love. We're also working on getting the ceramic grow tray, so we're thrilled to see that in stock soon!"
-Karen, Co-owner of Port Plums

"This has been one of my favorite additions to my kitchen.
I can't remember life without it! I'm a huge advocate for growing some of my own food, so this has been an essential for me."
- Customer of Port Plums
Images via Hamama

Soup of the Season

By Liz Strauss
on November 20, 2020

Soup of the Season

Imagine the ultimate soup of the season, stocked with vegetables, rich flavor, and our favorite, EVOO. Stay warm and cozy with this Soupe au Pistou recipe, perfect for the cooler evenings with your family!

Soupe au Pistou

Recipe and photography by Christopher Kimball's Milk Street


8 oz dried pinto beans

kosher salt and ground black pepper

1 pint cherry tomatoes

1 medium leek, white and light green parts only, quartered lengthwise and thinly sliced

1 medium head of garlic, top 1/3 of head cut off and discarded, plus 5 medium garlic cloves smashed and peeled

2 bay leaves

1 teaspoon dried thyme

1 oz fresh basil

1 oz parmesan, roughly chopped

3 tablespoons extra virgin olive oil, divided (we'd recommend either our Arbosana or Hojiblanca extra virgin olive oil!)

2 tablespoons pine nuts

4 oz small pasta, such as elbows

1 medium carrot, peeled and chopped into 1/2 inch pieces

1 small zucchini, chopped into 1/2 inch pieces 


In a large bowl, combine the beans with 8 cups water and 1 tablespoon salt. Stir, then let soak at room temperature for at least 12 hours or up to 24 hours.

Drain the beans and add them to a large pot along with the tomatoes, leek, garlic head, bay, thyme and 9 cups water. Bring to a boil over medium-high, then reduce to medium and cook, uncovered, stirring occasionally and adjusting heat to maintain a simmer, until the beans are tender, 45-55 minutes.

Meanwhile, in a food processor, combine the basil, Parmesan, 2 tablespoons of oil, the garlic cloves, pine nuts and ½ teaspoon salt. Process until the mixture has a spreadable consistency, 30 to 60 seconds, scraping the bowl as needed. Transfer the pistou to a small bowl and set aside.

In a small saucepan over medium, head the remaining 1 tablespoon olive oil until shimmering, Add the pasta and cook, stirring often, until toasted, about 3 minutes. Remove from the heat and set aside.

To the beams, add the carrot, 4 teaspoons salt and ½ teaspoon pepper. Continue to cook, stirring occasionally, until the carrots are barely tender, 5 to 7 minutes. Stir in the toasted pasta and zucchini, then continue to cook until the pasta and zucchini are tender, 6 to 10 minutes.

Remove and discard the bay. Using tongs, remove the garlic head from the pot and squeeze the base of the head to release the cloves into the pot. Using the tongs, gently squeeze any tomatoes that are still whole so they burst. Taste the soup and season with salt and pepper. Ladle the soup into bowls. Swirl 1 tablespoon of pistou into each, serve with remaining pistou on the side.

Recipe and photography courtesy of Christopher Kimball's Milk Street

Apple Spiced Hot Toddy Recipe

By Liz Strauss
on September 18, 2020

Apple Spiced Hot Toddy Recipe

With our favorite holiday season right around the corner, we're preparing with this warm and cozy Apple Spiced Hot Toddy recipe! The combination of honey, cinnamon, brandy and our Mulled Cider Whole Fruit Vinegar creates the perfect fall evening.

Apple Spiced Hot Toddy Recipe

Recipe courtesy of The Olive Oil & Vinegar Lover's Cookbook by Emily Lycopolus


2 tsp honey
1 shot brandy
1 cinnamon stick
Apple Spiced Hot Toddy Recipe


Pour the honey, vinegar, and brandy in a large mug. Stir and combine ingredients. Top with almost boiling water and stir again to ensure the honey is melted. Add the cinnamon stick.

Giving this recipe a try? Enjoy a kickstart to cozy weather with 20% off all sizes of our Mulled Cider!

"Cooking Is A Way Into Mindfulness"

By Liz Strauss
on August 10, 2020

"Cooking Is A Way Into Mindfulness"

One thing we here at Port Plums are passionate about is cooking and the top-notch, authentic ingredients that build the true experience behind a meal. That’s why we partner with artisanal vendors that provide us with high quality and nurturing foods, such as Fork on a Road.

Fork on a Road

Fork on a Road was founded on the basis of eating local, fresh, and in season. “What happens when you do that is you’re buying something hyperlocal that is growing right around you and is seasonal…which means the food’s ability to nourish you is at its peak,” explains Suman Shah, founder of Fork on a Road. 

Suman Shah Fork on a Road

Suman Shah, Founder

Suman curates a unique selection of spice blends and meal kits that work together to bring the ultimate flavors to your taste buds. Some of her meal kits include the Five Lentil Dal and the Stone Fruit & Heirloom Tomato Tabouli. Examples of some of her spices are the turmeric blend called Grandma’s Gold, and the Chai Masala.

After hosting live cooking demos at farmers' markets and teaching cooking classes for a few years, her business quickly began to develop, as a high demand for her spice blends grew. Now, she hosts various cooking classes, offers an assortment of recipes that utilize her spices, and an online store to get an inside look at what’s included in her spice packs. Her spices are also featured in recipes such as one for Rhubarb Vinegar Chicken and Seared Scallops with Garam Masala Creamed Corn, both by Chef Jody Adams.

Five Lentil Dal

Five Lentil Dal with Greens

Cannellini Beans with Fennel & Basil

Cannellini Beans with Fennel & Basil

Whether she’s hosting a cooking class or selling her spices at a farmers market, the most exciting part of the job for Suman is showcasing what the local farmers are harvesting, and for good reason. “The food is so beautiful and so delicious, nutritious, fresh and vibrant,” she explains. When discussing her passion for cooking, she advocates for the mindfulness that comes along with it: “When you’re present and really doing it with love, that shines through when you present the final product.” 

Suman is now offering online cooking classes and is excited to announce there may be some new blends that will be coming in right before the holidays.
We don’t know about you, but we’ll sure be keeping an eye out!

Need some inspiration on where to start off? At Port Plums we offer one of Suman’s go-to spice blends, the Garam Masala, as well as a few of her meal kits that make your meals just that much tastier and easier to cook. The collection we offer will change and grow with the seasons. Be sure to try them out for yourself and hear your taste-buds ask for more!

Photos via Fork on a Road

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From the Blog

Delicious Apple Pecan Stuffing!

Delicious Apple Pecan Stuff...

November 11, 2021

There is no reason to skimp on flavor during the holiday season. This Apple Pecan Stuffing recipe has so much...

Read more →

Tasty Herb Mashed Potatoes with Crispy Bacon Topping

Tasty Herb Mashed Potatoes ...

November 03, 2021

"I'll bring a side dish!" Have you ever told someone you'll bring the side dish to a gathering then realize you...

Read more →