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Seasoned Together: A Community Herb & Spice Club

Discover. Cook. Connect.

Join us for Seasoned Together, our hands-on herb and spice club! **In August, we will learn to make Pierogies **

At Seasoned Together, we believe that cooking is about more than just food; it’s about community, curiosity, and creativity. Each month, we explore a different herb or spice, learning its history, flavor profile, and unique uses. Then we roll up our sleeves and make a simple, delicious dish together.

Whether you’re an experienced cook or just starting out, this club is a welcoming space to try new flavors, share stories, and connect with others who love food and learning. Come for the ingredients, stay for the friendship, and leave with new skills, new tastes, and new connections!

July's recipe:

Homemade Puerto Rican Empanadillas

Golden, crispy, and packed with flavorful seasoned beef, these Puerto Rican empanadillas are perfect as an appetizer, snack, or delicious meal!

Ingredients

For the Sofrito

3 large yellow onions, peeled and roughly chopped (white onions work too)
3 heaping tablespoons minced garlic
2 pounds orange peppers, stems and seeds removed
6 bunches fresh cilantro (about ⅓ pound)
For the Filling

Ground beef
Badia Complete Seasoning
Sazón seasoning
Prepared sofrito
Oil for frying
 

2 packages empanada discs (available at Walmart and many grocery stores)
 

Directions

Make the Sofrito

In a food processor or blender, combine the onions and garlic. Pulse until coarsely chopped.
Scrape down the sides of the bowl, then add the peppers. Pulse 8–9 times.
Add the cilantro and continue pulsing until the mixture reaches the consistency of chunky applesauce.
Transfer the sofrito to mason jars or freeze it in ice cube trays for future use.
Storage Tips:

Refrigerate for up to 2 weeks.
Freeze for up to 6 months.
Prepare the Filling

Brown the ground beef in a skillet and drain any excess grease.
Season generously with Badia Complete Seasoning and Sazón.
Stir in a generous amount of sofrito until well combined.
Reduce the heat to low, cover, and simmer for about 15 minutes.
Assemble the Empanadillas

Place a spoonful of the beef filling in the center of each empanada disc.
Fold the disc in half to form a half-moon shape.
Seal the edges by pressing them together with a fork.
Fry

Heat oil in a deep skillet or pot over medium-high heat.
Carefully fry the empanadillas in batches, being careful not to overcrowd the pan.
Cook until both sides are golden brown and crispy.
Remove and drain on paper towels.
Serve warm and enjoy!

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