Creamed Arugula

Creamed Arugula

(2 side servings)

Ingredients:

• 1 tsp Butter

• 2 Oz Onion, diced

• 4 Oz Arugula, coarsely chopped

• 2 Oz Cream cheese

• 2 Oz Heavy cream

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

• Salt to taste

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

Instructions:

1. Over medium heat, soften the onions in butter.

2. Add the arugula, cover and allow to steam for 2 minutes

3. Uncover, add the cream cheese, cream and spices and stir until the cream cheese and cream are incorporated into a smooth sauce.

4. Allow to cook down on low heat until the sauce has thickened enough where it is not watery.

5. Salt to taste and 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.

Candied Walnuts

Candied Walnuts

Ingredients:

• 2 Tbs Salted butter

• 3 C Walnut halves

• ½ C Light brown sugar

• ½ tsp Cinnamon

• 1 tsp Salt

• ¼ C Water

• 1 tsp Vanilla

• 1 tsp Teeny Tiny Spice Co. Chocolate Chili

Instructions:

1. Preheat oven to 350ªF.

2. Line a baking sheet with parchment and set aside.

3. In a large skillet, melt butter over medium heat. Add walnuts and stir continuously for 3 minutes to lightly toast.

4. Add in sugar and stir for another 2 minutes.

5. Stir in the cinnamon, salt, Chocolate Chili and water.

6. Cook, stirring continuously until the water is evaporated, 1-2 minutes.

7. Add the vanilla and stir to coat.

8. Remove from heat and spread in a single layer on the baking sheet.

9. Bake 5-7 minutes.

10. Remove from heat and allow to cool completely before removing from baking sheet. Store in a glass mason jar to maintain freshness.

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.

Roasted Okra

Roasted Okra

Ingredients:

• 1 Lb Okra

• ¼ C Olive oil

• 1 ½ tsp Teeny Tiny Spice blend of choice

• ¼ tsp Salt

(Suggested blends, Jamaican Jerk, Cajun Spice, Harissa, Seaside Spice

Instructions:

1. Preheat oven to 350ªF.

2. Cut tops off of the okra and slice each one in half.

3. Place the okra, olive oil, spices and salt into a medium bowl and toss well until the okra is well coated.

4. Place the okra in a single layer on a baking sheet.

5. Bake for 40 minutes or until okra is golden brown and soft.

6. Remove from oven, adjust seasoning and serve warm with aoli or mayo, pesto or by itself.

Herbed Sweet Potatoes with Garlic Aoli

Herbed Sweet Potatoes with Garlic Aoli

Ingredients:

• 2 Med Sweet Potatoes cut into fries, about ½ in. thick

• ¼ C Grated parmesan

• 2 tsp Teeny Tiny Spice Co. Ethiopian Berberé

• 2 Tb Olive oil

• ¼ tsp Salt

For the aoli:

• 2 Tb Mayo

• 1 Tb Olive oil

• 1 Large clove garlic, crushed

• A few sprigs of fresh herbs (parsley, basil, tarragon, rosemary, etc.)

Instructions:

1. Preheat oven to 350ªF.

2. Toss the sweet potatoes, olive oil, grated parmesan, spices and salt in a bowl until the sweet potatoes are well coated.

3. Lay the sweet potato fries in a single layer on a baking sheet.

4. Bake in oven for 45 minutes or until soft and slightly browned.

5. While the sweet potatoes are baking, combine the mayo, 1 Tb olive oil, crushed garlic and fresh chopped herbs into a small bowl and whisk for a couple of minutes. Set aside.

6. Remove fries from the oven and put them into a medium sized bowl. Add the aoli and toss gently until the fries are well coated.

7. Serve warm.

Baked Beans with Smoked Option

Baked Beans with Smoked Option

Ingredients:

• 2 C Dry beans

• 4 Tb Butter

• 1 Tb Teeny Tiny Spice Co. Perfection Spice Rub

• ¼ C Brown Sugar

• 24 Oz Vegetable or chicken broth

• Optional: 1 ½ C Chunked , cooked meat (sausage, chicken breast, smoked pork, etc.)

Instructions:

1. Soak dried beans overnight in water, making sure the beans are covered with the water by at least an inch.

2. Rinse and drain the beans.

3. Put beans, butter, brown sugar and broth into a crock pot and cook on low until beans are tender, 20-24 hours. Stir every few hours.

4. If you are not going to smoke the beans, they are done at this point and you can add in cooked meat or leave as is to serve.

5. For a smoking option, remove the beans from the crock pot and place them in an ovenproof baking dish (with or without the cooked meat addition). Add enough broth to cover the beans.

6. Place the beans in a smoker with the temperature set at 225ªF and smoke for 3 to 4 hours. During the smoking time, add more broth as needed to keep the beans covered with the liquid.

7. Remove from the smoker and serve.

Green Pea Fritters with Za'atar

Green Pea Fritters with Za’atar

(Makes 12 fritters)

Ingredients:

• 1 Lb Frozen green peas, thawed

• 4 Oz Ricotta cheese

• 3 Eggs, beaten

• Zest of 1 lemon

• 3 Tbs Teeny Tiny Spice Company Za’atar

• 2/3 C All purpose flour (Cassava flour for gluten free)

• 1½ tsp baking powder

• 1 C Fresh mint leaves, finely chopped

• 8 Oz Feta cheese, crumbled into ¾” pieces

• 2 Tbs Oil mixed with 2 Tbs melted butter for frying, adding more as needed

Instructions:

1. In a food processor, coarsely pulse the peas and transfer to a large bowl.

2. Add the ricotta cheese, lemon zest, eggs, ¼ tsp salt and freshly ground black pepper and mix well.

3. Add the Za’atar, flour and baking powder to the mixture and mix until well combined.

4. Fold in the feta and mint leaves, being careful not to break up the chunks of feta.

5. In a saucepan over medium heat, pour in the melted butter and oil mixture.  Using two spoons, scoop balls of the mixture and drop into the oil. Cook for about 1½ minutes on each side or until each side is browned.

6. Transfer cooked fritters to a plate lined with paper towel.

7. Add more oil/butter as needed to cook all of the fritters.

8. Serve with wedges of lemon.

Roasted Tomatoes

Roasted Tomatoes

Ingredients:

• Fresh garden tomatoes, as many as you want to roast

• Olive oil, to drizzle

• Teeny Tiny Spice blend of choice (Suggestions below)

• S&P 

Instructions:

1. Preheat your oven to 275°F.

2. Grease a large baking pan with olive oil.

3. Slice tomatoes into ¼ inch disks. You can use any size tomatoes, from itty-bitty cherry to huge.

4. Lay the tomato slices on the pan in a single layer. Sprinkle Teeny Tiny Spice, salt and pepper evenly over the tomatoes.  

5. Bake for about 1 hour and forty minutes or until the tomatoes are wrinkled.

6. Remove from oven and enjoy as a condiment or make into a sauce or salsa.

Suggested Teeny Tiny Spice blends: Shepherd Herb Mix, Hot Italian Spice, Yucatecan Recado Rojo or Perfection Spice Rub.

Chimichurri Sauce

Chimichurri Sauce

Ingredients:

• 1 C Bell pepper, small dice

• ½ C Onion, minced

• ½ C Parsley or cilantro, finely chopped

• 2 tsp Teeny Tiny Spice Company Yucatecan Recado Rojo

• Juice of 1 lime

• 1 tsp Balsamic vinegar

• 2 tsp Olive Oil

• Salt to taste

• Optional: 2 Cloves finely chopped fresh garlic

Instructions:

1. Mix all ingredients together in a bowl until well combined.

2. Use as a condiment with cooked beef, chicken, pork or fish.

Sweet and Spicy Pumpkin

Sweet and Spicy Pumpkin

Ingredients:

• 1 Sugar pumpkin

• 2 Tbs Butter

• 2 Tbs Maple syrup or honey

• 1 tsp Teeny Tiny Spice Garam Masala or French Four Spice

• Salt to taste

• Olive oil to drizzle

Instructions:

1. Preheat oven to 350°F.

2. Cut off the top and bottom of pumpkin, cut it in half and scoop out the seeds.

3. Place the pumpkin halves on a baking sheet with the flesh facing up, drizzle with olive oil, sprinkle with salt, and bake until tender, about 30 minutes.

4. Let cool, then peel the skin off and dice the pumpkin into bite size pieces. 

5. In a pan over medium heat, brown the butter and then add in pumpkin, sprinkle on the spices, pour on the maple syrup or honey, and toss until all is combined.

6. Cook, stirring frequently, until the pumpkin is glazed and slightly browned.

7. Serve hot or cold.

Spiced & Roasted Green Beans

Spiced & Roasted Green Beans

Ingredients:

• 1 lb Green beans

• 2 Tbs Olive oil

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

• Salt & pepper

Suggested Teeny Tiny Spice blends: Ethiopian Berberé, Ras el Hanout, Shepherd Herb Mix

Instructions:

1. Preheat oven to 375°F

2. Cut off the ends of the green beans and put them in a large bowl with the olive oil and spices. Sprinkle in some salt and pepper and toss until the green beans are well coated with the oil.

3. Lay green beans in a single layer on a parchment lined baking sheet.

4. Roast in oven for 40-50 minutes, until the green beans are wrinkly but still maintain some of their green color.

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.

Dairy Free Creamy Broccoli Soup

Dairy Free Creamy Broccoli Soup

Ingredients:

• 1 Crown of broccoli

• 1 Head cauliflower

• 3 C Chicken broth

• 1 Tbsp Teeny Tiny Spice Company Shepherd Herb Mix or blend of choice

• 1 Tbs Olive oil plus more for roasting

• Salt and pepper to taste

• Granulated or powdered garlic (to taste, optional)

Instructions:

1. Begin by roasting the cauliflower and broccoli, chopped, with a little bit of oil for 30-40 minutes at 425℉.

2. Add about three cups of the roasted cauliflower, a handful of the broccoli, 1 Tbs oil and the garlic and spice to a blender. Set the remaining broccoli and cauliflower aside. Pour in 2 cups of the chicken broth and blend until creamy.

3. Pour the soup into a pot and add in the broccoli and cauliflower that you had set aside.

4. Blend the remaining cup of broth in the blender to get any remaining soup that is left on the sides. Pour this broth into the pot to thin the thick mixture.

5. Add salt and pepper to taste.

6. Serve warm with croutons, bacon bits, or your favorite soup topping for some crunch. 

Curried Pumpkin Soup

 

Curried Pumpkin Soup

Ingredients:

• 1 Pumpkin (Sugar pumpkin or small baking pumpkin. You could also use a butternut squash)

• 1/2 or 1 Whole sweet apple (Use a green apple for a less sweet and tart soup)

• Half an onion (Yellow or white)

• 2 C broth

• 1/4 Cup full fat coconut milk

• 2 Cloves garlic, minced

• 1 Tbs cooking fat/oil

• 1 tsp salt

• 1 Tbsp Teeny Tiny Spice Company Massaman Curry

 Instructions:

1. Slice off the ends of the pumpkin, slice in half, scoop out the seeds, and bake with skin on until softened at 450℉. 

2. Carefully remove the skin.

3. Add flesh to your blender.

4. Heat oil in a large skillet then toss in garlic. Once aromatic, toss in apples, salt, and Massaman Curry. 

5. Cook until onions are softened then transfer everything to the blender. 

6. Deglaze the pan with a bit of the broth and pour contents into the blender.

7. Add broth and coconut milk to the blender.

8. Blend ingredients until creamy and thoroughly combined. Adjust spice and salt as needed. 

9. Heat to serve.