Agave Nectar - Even though agave nectar is highly touted as a vegan substitute for honey (some vegans don't eat honey), I had never tried it until recently. I've been loving its clean, sweet flavor for marinades and dressings. It works awesome as a glaze for chili toasted pepitas (toast pepitas, chili powder, sugar and kosher salt over low heat for 5 mins, drizzle agave syrup and toss, toast for another 5 mins). I'm not big on cocktails, but I can't wait to try it in some summery concoctions.
HBI Garlic - I found this puppy at Savory Spice Shop. HBI (High Bulk Index) garlic has more of a true garlic flavor than regular garlic powder, which I use often for its convenience even though I hate the artificial taste. According to Savory, "HBI garlic allows 100% of the flavor to be released in about 2 minutes. Standard dehydrated garlic will take up to 30 minutes to release about 90% of its flavor." It's fantastic for adding a bit of flavor to a dish that is almost finished. It also works great on oven garlic fries.
Scallions - Okay, so scallions aren't new to me. Recently, though, I just can't get enough of them. I used to find them a bit too intense when eaten raw, but now I find myself wanting them on everything. They are so versatile! Asian, Mexican, Indian, French...scallions seem to fit in so many of the cuisines we frequent. My favorite new dish with them is a Banh Mi-influenced sandwich: fresh baguette, grilled artisinal grain sausage sliced lengthwise, sriracha, cilantro, mayo, tomatoes, and scallions sliced lengthwise.
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