No. 7: Tuna Avocado Salad




  • Mash all ingredients together in a bowl, and let sit for 20 minutes, for flavors to meld.
  • Spread over toast or eat with tortilla chips.

TIP: Make the night before and store in an airtight container overnight. This is one of those dishes that's even better the day after.

No. 8: Crispy Potato Sticks



  • 1 lb. Potatoes (any kind will work, but my favorite are thin-skinned red, purple, or Yukon Gold because I can leave the skin on)
  • 2 Tbsp. olive oil
  • 1 Tbsp. Spice*  (or to taste)
  • Salt, to taste

*This recipe works best with the following Rockerbox blends:


  • Preheat oven to 450°F.

  • Slice potatoes into steak-fry shapes, and toss in a mixing bowl with olive oil, spice, and a sprinkle of salt (if there is no salt in the blend you're using).

  • Spread on a baking sheet, allowing space between each piece. Bake on top rack for 30-50 minutes, or until potatoes are very crispy. Serve alongside your favorite BBQ sauce, ketchup, aioli, etc.

No. 5: Pico de Gallo



  • 1 red onion, finely chopped
  • 4 ripe plum tomatoes, seeded & finely chopped
  • 2 fresh jalapeño peppers, seeded & diced
  • 1/2 C fresh cilantro, chopped
  • 2 tsp. Rockerbox Garlic Flakes
  • 1 Tbsp. lime juice
  • Salt, to taste


  • Mix all the ingredients together, and allow them to sit for at least 1 hour prior to serving.


  • No need to pluck the leaves off the cilantro - the stems taste just as good, and have a great crunch.
  • Serve with tortilla chips, or use as a taco topping.


No. 9: Mulled Wine



  • 2 medium lemons
  • 2 medium oranges
  • 1 1/4 C water
  • 2 bottles dry red wine
  • 1 cup granulated sugar or honey (optional)
  • 1/2 cup brandy (optional)
  • 2 Tbsp Rockerbox Mulling Spice, or one small jar.


  • Using a vegetable peeler, remove the zest from the lemons and oranges in wide strips, avoiding the white pith. Place the zest in a large saucepan.
  • Juice the lemons and oranges, and add the juice to the pan. Add the mulling spices to the saucepan.
  • Add the sugar and water, and place the pan over high heat. Bring to a simmer, stirring to dissolve the sugar. Reduce the heat to low and continue to simmer, stirring occasionally, until the mixture is reduced by about one third (about 20 minutes).
  • Add the red wine and brandy, stir to combine, and bring just to a simmer (don't let it boil). Remove from heat, and strain into mugs. Serve hot.

No. 2: Authentic Chai Latte



  • 1.5 C milk (milk alternatives like almond milk work pretty well, too!)
  • 2 tsp. looseleaf black tea
  • 1 pinch of Rockerbox Chai Spice
  • Your favorite sweetener, to taste


  • Place milk and spice in a small pot over medium heat.
  • Once milk has begun to simmer, turn off head and add black tea.
  • Allow tea to steep in hot spiced milk for 2-3 minutes.
  • Strain into mug, sweeten to taste, and serve hot.

No. 1: Mexican "Street Corn"



  • 6 ears fresh sweet corn
  • 6 Tbsp. Mayonnaise
  • 2 tsp. Rockerbox Sweet Corn Rub
  • 1/3 C fresh cilantro, chopped
  • 1 Tbsp. lime juice
  • 1/4 C Cotija cheese (Substitute: Feta)


  • Husk the corn and and place it in cool water over high heat. Once the water comes to a boil, the corn will be perfectly cooked. Take the corn out as soon as the water comes to a boil. Note: If you prefer to grill your corn, go for it!
  • While your corn is cooking, mix together: Mayo, Sweet Corn Rub, chopped cilantro (reserving 1 Tbsp. aside), and lime juice. 
  • Slather the seasoned mayo mixture directly onto the ears of corn, and sprinkle with cheese and cilantro. Serve with plenty of napkins!

This recipe also works with: Rockerbox Garlic Pepper (add paprika)

Sweet Corn Rub salad.jpg

To make Sweet Corn Salad: Instead of spreading the mayo mixture directly onto the whole ears of corn, cut the kernels from the cob, and then mix the seasoned mayo into the corn, like a salad dressing. Top with cheese and cilantro, and serve.