A zesty and tropical take on tostadas, made with seared speckled trout, spicy-sweet mango pico de gallo, smoky charred corn guacamole, and spicy pickled onions.

This chilled Strawberry-Tomato Gazpacho is sweet, savory, and just a touch spicy. Made in minutes with fresh summer ingredients, it’s a refreshing starter or poolside snack—and a showstopper in a shooter glass.

These Quick and Spicy Pickled Red Onions add tangy crunch and gentle heat to tacos, burgers, and more. Made with apple cider vinegar, jalapeño, and garlic, they’re a bold, fridge-staple condiment from Glover Gardens.

A creamy, spicy, pantry-inspired pasta featuring smoked salmon, jalapeños, and a handful of colorful veggies—crafted in a cozy Colorado cabin with only what was on hand.

A tale of a weary traveler ordering the perfect dinner, courtesy of a server who was an excellent menu consultant and a chef who was willing to give a sweet dessert a little spicy love.

aioli is a critical success factor in this fabulous dish. Its creaminess and one-two punch of garlic and lemon balance perfectly with the zesty smokiness of the shrimp and the sweetness of the tomatoes.

A recipe for Jollof rice, which has an incredible depth of flavor that somehow conjures its long history. This big batch makes enough to do fun things with leftovers. But beware, it is spicy!

Spice mixes are a THING at Glover Gardens—and Zippy Coffee Rub is the latest installment.Get the recipe here.

It’s time to make Glover Gardens Chili! That’s what we do when we’ve got an abundance of hot peppers in the summer – we lean into the heat and make a big batch.