Pinch peach and honey salt packaging with a whole peach and slices on a light background

Bestseller

Peach & Honey Buratta

Creamy burrata, juicy tomatoes, and fresh basil finished with a pinch of Peach & Honey Salt for the perfect sweet-savory bite.
  • A Pinch of our Peach & Honey Salt
  • 1 ball of Burrata
  • 2 cups ripe cherry tomatoes, halved
  • Handful fresh basil leaves
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp balsamic glaze
  • Crusty bread, toasted
  1. In a bowl, combine the cherry tomatoes with the olive oil and a generous pinch of Peach & Honey Salt. Toss gently and let sit for 10–15 minutes to allow the flavors to meld.
  2. Arrange the toasted bread on a serving plate and tear the burrata into generous pieces over each slice.
  3. Spoon the marinated tomatoes over the burrata, making sure to drizzle some of the flavorful juices onto the toast.
  4. Top with fresh basil leaves and finish with a drizzle of balsamic glaze.
  5. Add one final pinch of Peach & Honey Salt just before serving for the perfect sweet and savory finish.
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A dark olive green box of PINCH Lime Infused Salt is centered on a sage green background, surrounded by scattered lime salt salt crystals and three lime slices.

Bestseller

Lime Margaritas

A classic cocktail elevated with a fresh twist.
  • 4.5 ounces silver tequila, 1 shot
  • 2.25 ounce Cointreau, 1/2 shot
  • 4.5 ounces lime juice, 1 shot
  • 3 Tbs Agave (or sweetener of choice)
  1. Add all of the ingredients in a cocktail shaker with ice.
  2. Shake well
  3. Rim you glass with Lime Infused Salt, and enjoy!
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Light blue pinch seasoning tin sitting on top of an heirloom tomato surrounded by various vegtables

Bestseller

Traditional Greek Salad

A classic Greek salad made with fresh vegetables, feta, olive oil, and a generous pinch of our Greek Seasoning.
  • 4 ripe tomatoes, cut into wedges
  • 1 cucumber, sliced into thick half-moons
  • 1 small red onion, thinly sliced
  • 150–200 g (5–7 oz) block of Feta
  • 12–16 Kalamata olives
  • 3–4 tablespoons extra-virgin olive oil
  • 1 Tablespoon of Greek Seasoning
  • Place the tomatoes, cucumber, onion, and bell pepper in a large bowl or serving platter. Add the olives.
  • Lay the block of feta on top of the vegetables (traditional versions often use a large slab rather than crumbled cheese).
  • Drizzle generously with olive oil.
  • Add Pinch and enjoy!
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Red 'PINCH' container of chili crunch topping on a metal tray with a spoonful of topping.

Bestseller

Peanut & Garlic Noodles

Made with care and unconditionally loved by our customers, this signature bestseller exceeds all expectations.

For the Sauce

  • 2–3 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • Juice of ½ lime (or a generous squeeze)
  • 1 teaspoon Chili Crunch Topping
  • 1 teaspoon water (optional, to thin the sauce)
  • Drizzle of honey (optional, for added sweetness)

For the Noodles

  • 8 oz noodles of your choice, cooked according to package directions

For Garnish

  • Sliced green onions
  • Extra Chili Crunch Topping (optional)
  • Cook the noodles according to the package directions. Reserve a tablespoon or two of the cooking water, then drain.
  • In a bowl, whisk together the peanut butter, soy sauce, minced garlic, sesame oil, lime juice, Chili Crunch Topping, and honey (if using).
  • If the sauce is too thick, stir in 1 teaspoon of water (or a splash of the reserved noodle water) until it reaches your desired consistency.
  • Toss the warm noodles with the sauce until evenly coated.
  • Garnish with sliced green onions and an extra sprinkle of Chili Crunch Topping, if desired. Serve immediately.
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A PINCH seasoning can in a martini glass against a dark background

Bestseller

Roasted Veggies

Colorful roasted vegetables seasoned with our Everyday Seasoning for an easy, flavorful side dish.
  • 2 cups broccoli florets
  • 2 carrots, sliced
  • 1 bell pepper, chopped
  • 1 zucchini, chopped
  • 1 red onion, cut into wedges
  • 2–3 tablespoons olive oil
  • 1–2 tablespoons everyday seasoning (adjust to taste)
  • Salt
  • Squeeze of lemon juice, or grated Parmesan
  • Preheat your oven to 425°F (220°C).
  • Line a baking sheet with parchment paper.
  • Place all vegetables in a large bowl.
  • Drizzle with olive oil and sprinkle with the everyday seasoning. Toss until evenly coated.
  • Spread the vegetables in a single layer on the baking sheet.
  • Roast for 25–35 minutes, stirring halfway through, until tender and browned at the edges.
  • Taste and add a little more seasoning if desired.
  • Finish with lemon juice or Parmesan before serving
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PINCH shawarma seasoning can on a blue plate with hummus and seasoning

Bestseller

Shawarma Wrap

Juicy chicken marinated in our Shawarma Seasoning and wrapped with fresh vegetables in warm pita.

For the chicken

  • 1½ lb (700 g) boneless, skinless chicken thighs (or breasts)
  • 2–3 tablespoons shawarma seasoning
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • ½ teaspoon salt (adjust depending on how salty your seasoning is)

For the wraps

  • 4 large pita breads or flatbreads
  • 1 cup shredded lettuce
  • 1 tomato, diced
  • ½ cucumber, diced
  • ¼ red onion, thinly sliced
  • Marinate the chicken with shawarma seasoning, olive oil, lemon juice, garlic, and salt.
  • Coat the chicken and marinate for at least 30 minutes (up to overnight in the refrigerator).
  • Cook the chicken - Heat a skillet over medium heat.
  • Cook the chicken for 5–7 minutes per side until browned and cooked through (165°F/74°C internal temperature).
  • Rest for 5 minutes, then slice into thin strips.
  • Assemble the wraps (warm the pita!)
  • Add lettuce, tomato, cucumber, onion, and sliced chicken.
  • Roll tightly and serve.
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