seasonal flavors & tips
COSTCO FALL 2026
Inspired by McCormick’s Flavor of the Year
This elevated design is a fresh expression of the taste you trust. Grounded in 125+ years of spice expertise, each blend delivers exceptional quality and culinary inspiration to your kitchen.
Shrimp and Spinach Linguine
Ingredients
- 8 oz. linguine
- 2 cups spinach, chopped
- 1 tbsp. oil
- 1 lb. large shrimp, peeled and deveined
- 2 tbsp. McCormick® Black Label White Wine & Olive Oil Seasoning
- 1/2 cup heavy cream
Instructions
- Cook pasta as directed on package for al dente. Drain well, reserving 1/4 cup pasta water.
- Heat oil in large skillet on medium-high heat. Add shrimp, cook 1 minute per side. Stir in cream; cook until slightly reduced, about 3 minutes.
- Add spinach, pasta, reserved pasta water and Seasoning. Cook and stir just until spinach is wilted and pasta is evenly coated with sauce. Serve immediately.
Prep Time: 5m
Cook Time: 15m
Serves 4
White Wine & Olive Oil Seasoning Usage Tips
Mix 1 tbsp. Seasoning with 8 tbsp. (1 stick) unsalted butter. Use to finish grilled or roasted meats, seafood, and veggies.
Sprinkle 1 tbsp. Seasoning on 1 lb. chicken or shrimp.
Stir 2 to 3 tsp. Seasoning into 8 oz. hot cooked pasta.
Creamy Sundried Tomato Pasta
Ingredients
- 8 oz. penne
- 1/4 cup sundried tomatoes packed in oil plus 1 tablespoon oil, divided
- 1/2 cup diced onion
- 3/4 cup heavy cream
- 1 tbsp. McCormick® Black Label Basil Finishing Salt
Instructions
- Cook pasta as directed on package for al dente. Drain well, reserving 1/4 cup pasta water.
- Meanwhile, heat sundried tomato oil in large skillet on medium high heat. Add onion and sundried tomatoes; cook and stir until onion is softened.
- Stir in heavy cream. Cook 5 minutes or until slightly thickened. Stir in pasta, reserved pasta water and Finishing Salt. Cook and stir 2 to 3 minutes longer to allow sauce to thicken. Sprinkle with additional Basil Salt to serve, if desired.
Prep Time: 10m
Cook Time: 20m
Serves 4
Basil Salt Usage Tips
Sprinkle Basil Finishing Salt over fresh tomato slices topped with mozzarella and drizzled with olive oil.
Stir 1 to 2 tsp. Finishing Salt into 8 oz. hot cooked pasta.
Moisten rims of cocktail glasses with lime juice, then use Finishing Salt to coat.
Pan Roasted Peruvian Chicken and Potatoes
Ingredients
Pan Roasted Chicken & Potatoes
- 1 tbsp. fresh lime juice
- 3 tbsp. McCormick® Black Label Peruvian Roasted Chicken Seasoning, divided
- 3 tbsp. vegetable oil, divided
- 1 whole chicken (4 to 5 pounds), spatchcocked
- 1 1/2 lbs. baby Yukon gold potatoes, halved
Creamy Cilantro Sauce
- 1 cup fresh cilantro leaves
- 2 medium jalapeño peppers
- 1 tbsp. fresh lime juice
- 1 tsp. McCormick® Black Label Peruvian Roasted Chicken Seasoning
- 1/2 cup mayonnaise
Instructions
- For the Chicken and Potatoes, preheat oven to 400°F. Place lime juice and 2 tbsp. of the Peruvian Seasoning in food processor. Process until blended. Gradually add 2 tablespoons of the oil with the machine running, processing until well blended and smooth. Set marinade aside.
- Drizzle remaining 1 tbsp. oil in large, deep, oven-proof skillet. Arrange potatoes, cut-side down, in skillet. Pat chicken dry; rub remaining 1 tbsp. Seasoning under skin. Place chicken over top of potatoes in skillet. Brush with marinade mixture.
- Roast chicken and potatoes 50 to 55 minutes, or until chicken is cooked through (internal temp. reaches 165°F) basting occasionally with pan drippings. Let rest 15 minutes before slicing.
- Meanwhile, for the Creamy Cilantro Sauce, place all ingredients in food processor. Process until smooth. Serve with the chicken and potatoes.
Prep Time: 10m
Cook Time: 55m
Serves 6
Peruvian Roasted Chicken Seasoning Usage Tips
Sprinkle 1 tbsp. Seasoning on 1 lb. chicken, veggies, or potatoes.
Blend 2 tsp. seasoning, 1 cup fresh cilantro, 1/2 cup mayo, 2 jalapeno peppers, and 1 tbsp. fresh lime juice to make a quick Peruvian green sauce.
Stir 2 to 3 tsp. Seasoning into 8 oz. prepared guacamole or salsa.
Roasted Vegetables with Creamy Whipped Feta
Ingredients
Creamy Whipped Feta
- 4 oz. feta cheese
- 1/4 cup plain yogurt
- 2 tbsp. sour cream
- 1 tbsp. mayonnaise
- 2 tsp. fresh lemon juice
- 1 small clove garlic, minced (about 1/2 tsp.)
Roasted Vegetables
- 1 small eggplant, cut into 1-inch chunks
- 1 medium red bell pepper, cut into 1-inch chunks
- 1 medium red onion, cut into 1-inch chunks
- 2 Portobello mushroom caps, sliced
- 2 plum tomatoes, seeded and quartered
- 1/4 cup olive oil
- 2 tbsp. McCormick® Black Label Greek Herb & Olive Oil Seasoning
Instructions
- For the Creamy Whipped Feta, place all ingredients in a food processor or blender and pulse until smooth. Cover and refrigerate until ready to use.
- For the Roasted Vegetables, preheat oven to 450°F. Toss vegetables and oil in large bowl. Sprinkle with Seasoning; toss to coat well. Arrange vegetables in single layer on foil-lined shallow baking pan.
- Roast 35 to 40 minutes, stirring halfway through cooking. Garnish with chopped parsley and serve with Creamy Whipped Feta.
Prep Time: 15m
Cook Time: 40m
Serves 6
Greek Herb & Olive Oil Seasoning Usage Tips
Sprinkle 2 to 3 tsp. of the Seasoning into 1/2 cup olive oil for an easy bread dipping oil.
Mix 1 tbsp. Seasoning with equal parts oil and vinegar for an easy vinaigrette.
Sprinkle 1 tbsp. Seasoning on 1 lb. vegetables before grilling or roasting.
Smoky Garlic and Rosemary Steak
Ingredients
- 1 1/2 to 2 lb. boneless strip, ribeye or sirloin steak
- McCormick® Black Label Smoky Garlic and Rosemary Finishing Salt
Instructions
- Grill steak over medium-high heat 5 to 6 minutes per side or until desired doneness is reached (140 to 145°F for medium).
- Sprinkle generously with Finishing Salt just before serving.
Prep Time: 5m
Cook Time: 12m
Serves 4
Smokey Rosemary Garlic Salt Usage Tips
Mix 1 to 2 tsp. Finishing Salt with 1/2 cup mayo for a quick aioli for sandwiches or dipping fries.
Mix 2 to 3 tsp. of Finishing Salt into equal parts oil and vinegar for a flavorful vinaigrette.
Sprinkle 1 tbsp. Finishing Salt on 8 oz. prepared French fries.
