Peach and Tomato Caprese Salad

Peach and Tomato Caprese Salad

(Serves 4)

Ingredients:

• 2 Tbs Extra virgin olive oil

• 1 Tbs Balsamic vinegar

• I tsp Flaked salt

• Teeny Tiny Spice blend of choice (Suggested blends below)

• 2 Large Heirloom tomatoes

• 2 Ripe peaches, pitted and sliced into crescents

• 1 8 Oz Ball fresh mozzarella

• 6 Leaves fresh basil

(Suggested Teeny Tiny Spice blends: Hot Italian Spice, Montréal Seasoning, Perfection Spice Rub, Shepherd Herb Mix).

Instructions:

1. Whisk together olive oil, balsamic vinegar, a pinch of the flaked salt and a pinch of Teeny Tiny Spice blend of choice in a small bowl.

2. On a round platter, working from the outside of the rim to the inside, make a ring of tomato slices, then a ring of mozzarella slices, then a ring of peaches and top with fresh basil.

3. Drizzle dressing over top and sprinkle on the remaining flaked salt and another pinch of spices.

4. Serve.

Cucumber Feta Salad

Cucumber Feta Salad

Ingredients:

• 2 Cucumbers, peeled and diced

• 1 Large block feta cheese, diced

• 1 Tbs Olive oil

• 1 Tbs Balsamic vinegar

• 1 Sm Onion, finely diced

• ⅓ C Mayonnaise (I use avocado based mayo)

• 1 Tbs Fresh chopped dill

• Juice of ½ a lime

• 2 tsp Teeny Tiny Spice Company Shepherd herb Mix

Instructions:

1. Combine all ingredients in a bowl.

2. Serve with extra fresh dill for garnish.

Raw Sweet Potato Salad

Raw Sweet Potato Salad

Ingredients:

• 2 Small to medium sweet potatoes

• 2 Tb Raw honey

• 2 Tb Fish sauce

• Zest of 1 lime + 1½ Tb fresh lime juice

• ½ tsp Teeny Tiny Spice Co. Penang curry

• ½ tsp Salt

• 20 Small mint leaves, chopped

• ¼ C Chopped roasted hazelnuts

• A few Whole fresh mint leaves for garnish

Instructions:

1. Peel and scrub the sweet potatoes to smooth out any imperfections.

2. Fill a bowl with cold water.

3. Over the bowl of water, using a mandolin, slice the sweet potatoes into paper thin rounds and drop into the bowl of water.

4. Stir the sweet potatoes in the water to remove any excess starch and then let them soak for 30 minutes.

5. In a large bowl, whisk together the honey, fish sauce, lime zest, lime juice, salt and Penang Curry.

6. Whisk in the chopped mint leaves.

7. Drain the sweet potatoes and pat them dry.

8. Add the sweet potatoes to the dressing and coat well.

9. Let stand for 5 minutes.

10. To serve, arrange the sweet potatoes on serving plates, top with chopped nuts and garnish with fresh mint leaves.

11. Serve at room temperature or chilled.

Warm Chicken Salad

Warm Chicken Salad

Ingredients:

• 1 ½ Lb Boneless, skinless chicken breast

• 1 8 Oz. Package cream cheese

• ½ C Butter, softened

• ¼ tsp Salt

• ¼ tsp Freshly ground black pepper

• 1 Tbs Teeny Tiny Spice Company blend of choice (Suggestions below)

• Finely minced red bell pepper and red onion to garnish

(Suggested blends: Cajun Spice, French Four Spice, Montréal Seasoning, Shepherd Herb Mix)

Instructions:

1. Preheat the oven to 350°F.

2. Place the cream cheese, butter, salt, pepper and spices into a Cuisinart and blend until creamy. Set aside.

3. Cut the chicken breasts into ¾” chunks.

4. Set a pan on the stovetop over medium heat. Melt 1 Tb butter in the pan and add the chicken to quickly brown.

5. Remove the chicken from the heat and scoop it into an oven-proof baking dish. Spoon the cream cheese mixture into the baking dish and mix until the chicken is evenly coated.

6. Place a lid on the baking dish and bake for 1 hour.

7. To serve, add a bed of arugula or spinach to each plate, spoon some of the chicken on top and sprinkle on the chopped red onion and red pepper to finish.

*We recommend arugula or spinach because the warm chicken will wilt the greens and both of these choices wilt nicely.

Roasted Red Onion Salad

Roasted Red Onion Salad

Ingredients:

For the salad:

• 4 Medium Red Onions

• 1 ½ Tbs Olive oil

• 1 ½ C Baby arugula

• ½ C Flat leaf parsley leaves, whole

• 2 Oz Soft goat cheese, broken up into ½” chunks

• 2 tsp Teeny Tiny Spice Company Hot Italian Spice

• S&P

For the salsa:

• ½ C Walnuts, coarsely chopped

• 1 Red chili pepper, seeded and finely chopped

• 1 Clove Garlic, crushed

• 3 Tbs Red wine vinegar

• 1-2 Tbs Olive oil

Instructions:

1. Preheat oven to 425º F.

2. Peel the onions and cut off the tops and bottoms. Slice each one into 3 pieces, cutting across the onion so that the rings show.

3. Lay the onion chunks on a baking sheet and drizzle with olive oil. Sprinkle each with salt, pepper and Hot Italian Spice.

4. Bake for 40 minutes or until the onions are golden brown.

5. While the onions are roasting, combine all of the salsa components in a small bowl and set aside.

6. When the onions are done, remove them from the oven.

7. In a large bowl, combine the arugula, parsley leaves, goat cheese and half of the salsa and combine well. Divide the salad onto serving plates, top each plate with 2 to 3 onion chunks and drizzle over the remaining salsa to serve.

Curried Egg Salad

Curried Egg Salad

Ingredients:

• 8 Hard boiled eggs

• 2-3 Tbs Mayonnaise

• 1 Tbs Mixed chopped fresh dill and parsley

• 1 Small Chopped onion

• 1 or 2 Garlic cloves, crushed

• 1 Tbs Teeny Tiny Spice Company British Curry, Tandoori Masala or Afghani Spice

• Salt and pepper

Instructions:

1. Mash the hard boiled eggs with a fork until slightly chunky.

2. Add in the mayo, herbs, garlic, onion, and spice and mix well.

3. Add in salt and pepper to taste.

4. Serve over mixed greens or in a sandwich.

Curried Slaw

Curried Slaw

Ingredients:

• 2 Broccoli stems, peeled & julienned into 1 1/2” strips

• 3 Medium carrots, peeled & julienned into 1 1/2” strips

• 2 C Shredded cabbage

• 1 Inch piece fresh turmeric root, peeled & julienned

• 1 Inch piece of fresh ginger root, peeled & julienned

• 1 tsp Raw honey

• 2-3 Tbs Olive oil

• 1 Tbs Mayo (I use Primal Kitchen brand because it is avocado based)

• 1 Tbs Fresh lemon juice

• 1 tsp Teeny Tiny Spice Company blend of choice (suggestions below)

• 1/4 tsp Salt

• 1 Tbs Chopped green onion

• Ground black pepper

Suggested spice blends: British Curry, Tandoori Masala, Vindaloo

Instructions:

1. Combine the broccoli stems, julienned carrots, shredded cabbage, ginger and turmeric root in a large bowl.

2. Mix together the mayo, honey, olive oil, spices, salt, lemon juice and a good sprinkling of freshly ground black pepper in a separate bowl until well combined.

3. Add the dressing to the slaw and combine well.

4. Adjust seasoning.

5. Garnish with chopped green onion.

Beet and Leek Salad

Beet and Leek Salad

Serves 2-4

Ingredients:

 For the salad:

• 2 Small to medium beets

• 2  Small to medium leeks

• 2 Tbs Coarsely chopped cilantro

• Mixed Greens

• A Handful of fresh raspberries

For the dressing:

• ½ C Coarsely chopped walnuts

• 4 Garlic cloves, diced

• 1 ½ Tbs Apple cider vinegar

• 3 Tbs Sesame oil

• 1 tsp salt

• ¼ tsp Teeny Tiny Spice blend of choice

·      Suggested blends: WhoopAss, Harissa, Xinjiang

Instructions:

1. Preheat the oven to 425°F.

2. Put the beets in a covered dish or wrap individually in aluminum foil and roast in oven for about 1 ½ hours, or until a knife slides smoothly through the center of each beet.

3. While the beets are cooking, put the leeks into a pot of water, bring to a boil, reduce heat to a simmer and let them cook for 10 minutes. Remove them from the heat and immediately put them under cold water.

4. Remove the leeks from the water and slice each one into 2 inch sections. Set aside.

5. Combine all of the dressing ingredients well and set aside.

6. Remove the beets from oven when cooked through and let them cool. Peel each beet, cut each in half and then into ½” to ¾” chunks.

7. To combine the salad: On each plate, lay some beets down first, top with greens and one or two leeks, more beets, more greens and drizzle the dressing over. Sprinkle the raspberries over the salad to finish.

Mixed Greens with Persian Lemon Yogurt Dressing

Mixed Greens with Persian Lemon Yogurt Dressing

Ingredients:

For the salad:

·      Mixed baby greens

·      Red onion, sliced

·      A handful of fresh cranberries, thinly sliced

·      Sliced or crumbled chèvre

·      Optional: Candied nuts

For the dressing:

• ¼ C Greek yogurt

• 1 Tbs freshly squeezed Meyer lemon

• 3 Tbs Olive oil (or more to thin)

• ½ tsp raw honey

• ½ tsp Teeny Tiny Spice Company Persian Adwiya

• ½ tsp salt

Instructions:

1. In a bowl, assemble your salad.

2. Combine all dressing ingredients. Adjust the oil amount to desired consistency.

3. Drizzle dressing over salad and enjoy.

Apple and Spiced Pecan Salad

Apple and Spiced Pecan Salad

Ingredients:

• 2-4 Strips Bacon

• 2-4 Cups Mixed greens

• 1 Small Apple

• 2 Tbs Chopped Pecans

• 1/2 - 1 tsp Teeny Tiny Spice blend of choice (Suggestions below)

• 1 tsp Honey

Suggested Teeny Tiny Spice blends: Harissa, WhoopAss, Jamaican Jerk

For the dressing:

• 1 Tbs Apple cider vinegar

• 1 Tbs Balsamic vinegar

• 1 Tbs Olive oil

• 1 tsp Dijon mustard

• 1 tsp Honey

 Instructions:

1. Fry bacon and set aside to cool.

2. In the bacon grease, fry thin sliced apples for about 30 seconds on each side and set aside.

3. Add chopped pecans to the grease and simmer, shaking in some spice and a teaspoon of honey to coat (add a pinch of salt here too!). Let cook on medium for about a minute then scoop out with a fork.

4. You can finish the bacon in the honey spice grease to add a little extra flavor.

5. Combine all ingredients for the dressing in a small container.

6. Mix all ingredients together and drizzle with dressing to serve. 

Autumn Salad (Thanksgiving Leftover Salad)

Autumn Salad (aka Thanksgiving Salad)

Serves 2

Ingredients:

• 3-4 Cups Arugula or greens of choice

• 6 oz Shredded chicken or turkey (leftovers?!)

• 1/2 C Diced sweet potato or butternut squash

• 1/2 C Mushrooms

• 1 Small onion

• 1/4 C Balsamic vinegar

• 2 Tbs Dried cranberries

• 2 Tbs Pumpkin seeds or nuts of choice

• 1 Tbs Honey

• Teeny Tiny Spice Shepherd Herb, Za'atar, or Montréal Seasoning

• 1 tsp Ghee or oil

 Instructions:

1. Preheat oven to 450℉.

2. Cover the sweet potato or squash with a little oil and salt then bake until browning and crisping up.

3. Meanwhile, on the stove top, add a little oil to a frying pan and sauté the mushrooms until softened.

4. Next add the onions until soft and golden, sprinkling with your spice blend of choice, cooking the mushrooms and onion until golden. 

5. In a large bowl, add arugula, shredded chicken or turkey, then top with the roasted squash/potato, onion, and mushrooms. 

6. Mix together and divide into two bowls.

7. In a small pot, add 2-5 Tbs balsamic vinegar and 1 Tbs honey and bring to a boil. Let this reduce until thick, then remove from heat. Drizzle over the two salads, then top with cranberries and nuts or seeds to finish. 

Fall Vegetable Salad

Fall Vegetable Salad

Ingredients:

• 1 lb Butternut squash, chopped, peeled

• 1 lb Brussels sprouts, chopped

• 1 Leek, sliced

• 2 Cups of spinach

• 1 Apple, diced

• 2 Tbsp Olive oil +more for roasting

• 2 Tbsp Balsamic vinegar

• 1 Tbsp Maple syrup

• 1 Tbsp Teeny Tiny Spice Perfection Spice or spice blend of choice

• 1/4 Cup Dried cranberries

• 2-4 Tbsp Chopped nuts

• 3-4 Slices of bacon (we love US Wellness Meats)

• Optional: fresh rosemary

 Instructions:

1. Preheat oven to 450℉.

2. Coat chopped brussels sprouts, squash, and leeks in oil and spice, and roast until crispy and softened.

3. Fry bacon in a skillet while veggies are cooking. Sprinkle a little Perfection Spice Rub on the bacon. 

3. Remove and add to a large bowl with spinach and chopped apples.

4. In a small food processor, combine balsamic vinegar, olive oil, maple syrup, and some fresh rosemary to make the dressing.

5. Toss dressing over salad, then top with bacon, cranberries, and nuts. 

Glazed Spiced Winter Squash Salad

Glazed Spiced Winter Squash Salad

Serves 2

Ingredients:

• 1/2 Kabocha squash (Acorn squash will work too)

• 1 C Arugula

• 3 Tbs Pomegranate arils

• 2 Tbs Olive oil

• 1 Tbs Teeny Tiny Spice Shepherd Herb Mix

• 1 Tbs Teeny Tiny Spice blend that has some heat (Ethiopian Berberé, Harissa, Perfection Spice Rub) OR Garam Masala for a hint of sweet flavor

• 1 Tbs Honey

• 2 Tbs Balsamic vinegar

 Instructions:

1. Slice the squash in half, scoop out the center, then slice into 4-6 equal slices, like a crescent.

2. Coat with olive oil, salt, and sprinkle with spices.

3. Bake at 350℉ for 15 minutes, turn up the heat, flip and cook for an additional 15 minutes. 

4. Once squash is cooked, heat a little oil or ghee on a large skillet and place a few pieces of squash into the frying pan. 

5. Drizzle the squash with honey, then flip to reduce the honey and glaze the squash. Here you can add a spicy blend like Ethiopian Berberé, Harissa, or Perfection Spice Rub for a little heat. I used Garam Masala for a savory sweet taste.

6. After each side is coated, plate squash and sprinkle with arugula.

7. In the pan where you fried the squash, add a couple tablespoons of balsamic vinegar (I used a great blackberry ginger flavored one) and let reduce over med-low heat until a little thick. 

8. Drizzle over the squash and arugula, and finally, top with pomegranate arils. 

9. Enjoy!

Cool as a Cucumber Salad

Cool as a Cucumber Salad

Ingredients:

• 1-2 Medium cucumbers

• 1 Medium vine tomato

• 1/4 C Slivered red onion

• 1 tsp Olive oil

• 2 Tbs Vinegar (white or apple cider)

• 2 tsp Teeny Tiny Spice Company Za'atar

 Instructions:

1. Chop all veggies, making sure to thinly slice the onion.

2. Add all chopped veggies to a large bowl, pour in olive oil, vinegar and mix well, coating all veggies.

3. Sprinkle in Za'atar and mix.

4. Keep in the fridge until ready to serve. The longer this salad sits, the more it will absorb the vinegar and flavor.

Curried Sweet Potato Salad

Curried Sweet Potato Salad

Ingredients:

• 2 Diced Sweet potatoes

• 1/2 of a Diced butternut squash

• 1 Roasted red pepper (from a jar is fine!)

• 1/2 Chopped onion

• 1-2 Tbs Mayo

• 1 Tbs Teeny Tiny Spice British Curry (or spice of choice!)

• Salt and pepper to taste

 Instructions:

1. Start by chopping squash and sweet potato into cubes and put in a large pot to boil until soft, then drain and let cool.

2. While squash and potato are boiling, sauté onion in some olive oil or ghee until translucent.

3. When all components are cooled and ready, add them all to a large bowl and top with a dollop of mayo.

4. Add 1 Tbs of spice, salt and pepper to taste and mix well.

5. Refrigerate until cool, then enjoy! 

Sweet and Savory Adwiya Carrot Salad

Sweet and Savory Adwiya Carrot Salad

Ingredients:

• 1/3 C Cooked rice.

• 1 1/2 C Shredded carrot

• 1 Tbs Honey

• 1/2 Orange

• 1/8 - 1/4 C Raisins

• 1/8 - 1/4 C Pistachios (depending on preference)

• 3 teaspoons Teeny Tiny Spice Company Persian Adwiya

Instructions:

1. Cook rice and add to a large bowl with softened carrots.

2. Sprinkle with 2 teaspoons Persian Adwiya.

3. Squeeze the orange over the mix until no more juice can be squeezed.

4. Drizzle on a tablespoon of honey. Then mix well.

5. Sprinkle in raisins and mix again. Sprinkle final teaspoon of Adwiya.

6. Refrigerate until cool. Sprinkle with pistachios before serving.

Israeli Couscous Salad

Israeli Couscous Salad

This dish can be served warm or cold. The mint, lavender and lemon peel in the Shepherd Herb Mix add a wonderfully bright freshness to the couscous. Israeli couscous, also called “Pearled Couscous,” is larger and cooks more like pasta than traditional couscous.

  Ingredients:

• 2 Celery stalks, small dice

• 2 Carrots, small dice

• 1/2 Red pepper, small dice

• 1 Scallion, fine rings

• 1/4 C Cucumber, small dice

• 1/2 Lemon

• 2 Tbsp Olive oil

• 2 Tbsp Teeny Tiny Spice Comoany Shepherd Herb Mix

• 1 C Israeli couscous

• 1 1/4 C Water

• Salt to taste

Instructions:

1. Heat 1 Tbs olive oil in small pan.

2. Add couscous and toast, stirring occasionally, for several minutes until couscous starts to brown.

3. Add Shepherd Herb Mix and water. Stir, cover and bring to a boil. Turn heat down to low and simmer until couscous is tender and liquid is absorbed, about 10 minutes.

4. If you are serving it hot, mix in the veggies, oil, lemon juice and salt to taste and serve immediately.

5. If serving as a cold dish, allow the couscous to cool prior to adding the remaining ingredients so that the veggies remain crisp and fresh.

Serve and enjoy!

Spicy Potato Salad

Spicy Potato Salad

Ingredients:

• 6 Red potatoes, medium

• ½ Red pepper, small dice

• ½ C Green peas

• 1 Scallion, small rings

• 3-5 Tbs Mayonnaise

• 1-2 Tbs Teeny Tiny Spice blend of choice (Suggestions below)

• Salt To taste

Suggested Teeny Tiny Spice blends: British Curry, Tandoori Masala, Vindaloo

Instructions:

1. Boil the potatoes until they are easily pierced with a knife, about 20 minutes.

2. Remove the potatoes from the pot and cool under running cold water. Place them in the fridge to cool completely.

3. When cool, peel the skins from the potatoes (they should come off pretty easily), and then cut into ½” chunks.

4. Gently toss the potato, red pepper, peas, scallion, mayonnaise, and spice until well combined.

5. Serve.

Herb and Spice Corn Salad

Herb and Spice Corn Salad

Ingredients:

• 10 oz Frozen corn

• Juice of 1 lime

• 1 Tbs Fresh squeezed orange juice

• 1 Small red onion, diced

• 2 Tbs Olive oil

• 3 Tbs Teeny Tiny Spice blend of choice (Suggestions below)

• 1 tsp Orange zest

• 2 Tbs chopped fresh cilantro

• Salt To taste

Suggested Teeny Tiny Spice blends: Shepherd Herb Mix, Za’atar, Yucatecan Recado Rojo

Instructions

Toss all ingredients together in a bowl and let sit for a few hours before serving in order to let the flavors meld. It’s that simple.

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Berberé Three Sisters Salad

Berberé Three Sisters Salad

Ingredients

• 1 Lg Sweet potato, peeled and diced

• 1 Tbsp Olive oil

• 1 Tbsp Teeny Tiny Spice Co. Ethiopian Berbere

• 15 oz Can black beans, rinsed and drained

• 5 oz Sweet corn, frozen

• 1 Sm Red onion, fine dice

• 1 Tbsp Lemon juice

• 1 Tbsp Olive oil (optional)

• Salt to taste

 Instructions

1. Toss the sweet potato with olive oil and Berberé.

2. Spread in a baking dish and bake at 425º until tender, about 35 minutes, stirring occasionally.

3. Remove from the oven and allow to cool.

4. In a bowl, combine the spiced sweet potato and remaining ingredients.

5. Serve immediately or chilled.