Plov Pasta

Serves 4-6

1 tbsp District Spice Plov blend
1 cup Greek yogurt (Greek Gods brand recommended)
1 16 oz package spaghetti (or other desired pasta)
2 cups cooked/steamed broccoli florets
1 lb chicken, cooked and chopped (optional)

Mix District Spice Plov blend with Greek yogurt.

Boil pot of water and cook pasta, as directed.  Drain, and return to pot.

Add broccoli, chicken (optional), and yogurt mixture to pot, mix, and serve.

SouthWest Rice & Beans

Serves approx. 4

1 tbsp District Spice SouthWest blend
2 cups of vegetable (or chicken) broth
1 cup basmati rice (rinse optional)
1 15 oz can black beans (drained and rinsed)
1/8 tsp salt (optional)

Combine District Spice SouthWest blend, broth, and salt in pot and bring to boil.

Add basmati rice, stir, and bring back to boil. Cover and reduce heat to simmer for 15 minutes. Remove pot from heat, keep covered and sit 5 minutes.

Stir in black beans, and serve.

Tuscan Pasta

1 tbsp District Spice Tuscan or Tuscan Heat blend
1 16 oz package thin spaghetti noodles
4-5 cups vegetable broth
1 15 oz can diced tomatoes (drained)
1 bunch green onions, sliced
2 sprigs fresh basil, chopped
2 tbsp olive oil
1 tsp black pepper
1 tsp salt

Put all ingredients, except the basil, into a pot and simmer until the pasta is done. Remove from heat, stir in basil, and serve.

Tuscan Turkey Meatballs

1.5 tbsp District Spice Tuscan or Tuscan Heat blend
1.5 pounds ground turkey
1 egg
1/4 diced white onion
Optional: 2 tbsp bread crumbs

  1. Preheat oven to bake at 350.
  2. In a bowl or power mixer, mix all ingredients until well blended.
  3. Form balls 1-2″ in diameter by passing meat between the palms of your hands (meat will be sticky), and place each ball into the space of a cupcake or mini-cupcake tin.
  4. Bake for 45 minutes.

Makes approximately 10 meatballs when using a mini-cupcake tin.



Serves 4-6

1 tbsp District Spice Taco or Taco Heat blend
1 lb ground beef (or your choice of protein)
8 corn tortillas or lettuce/cabbage leaves
4 oz shredded cheese (optional)
Shredded lettuce, romaine recommended (optional)
Sour cream or plain Greek yogurt (optional)

Add Taco/Taco Heat blend and ground beef to pan and cook until brown and crumbled.

While cooking, heat corn tortillas either in separate pan or microwave.

Add beef to corn tortillas. Serve with cheese, lettuce, and sour cream/Greek yogurt (and any other toppings you want) to taste.

Ranch Dip

1 tbsp District Spice Ranch blend
1 cup plain Greek yogurt
Juice from just less than ½ a lemon

  1. Combine District Spice Ranch blend, Greek yogurt, and lemon juice, and whisk until well-blended.

This can be prepared right before serving, but tastes best if prepared the day before, and kept in the fridge until serving. Occasional stirring may be necessary to maintain consistency, due to not using emulsifiers or other preservatives.


Pumpkin Spice Dessert Dip

1 tbsp District Spice Pumpkin Spice blend
1 8oz packet of cream cheese
1 cup powdered sugar
Half a 15oz can of canned pumpkin (plain pumpkin, not pumpkin pie mix)

Combine all ingredients in a bowl using a Kitchenaid mixer or beaters until well-blended.

Serve in bowl with dippers, such as Nilla wafers or graham crackers.  Sprinkle a pinch of District Spice Pumpkin Spice blend over the top for added color.

For extra festivity, serve the dip in a small, hollowed-out pumpkin.


Traditional Plov

Serves 4-6

3.5 tbsp District Spice Plov blend
1 cup basmati rice
1 1/4 pounds boneless leg of lamb, fat left on, cubed into 1 1/2-2 inch pieces
2 heads of garlic
1/2 pound carrots
1 1/4 large white onions
1 1/2 cups boiling water
1/4 cup water
3 tbsp dried barberries (can substitute dried currants if unable to find barberries)

Peel most of the skin off the garlic heads, ensuring at least one layer remains. Wash and cut the top off each head so the cloves are exposed. Set aside.

Add lamb chunks to a large stock pot or dutch oven and heat on medium for about 7 minutes, occasionally stirring to brown the meat.

Add the carrots and onions, stirring occasionally for about 10 minutes until the vegetables soften.

Add District Spice Plov blend, barberries, and 1/2 cup of water and mix well. Cover pot, turn heat to low and let simmer for 25 minutes.

Stir everything and create a flat layer. Add the rice evenly over the meat and vegetables.

Push the garlic heads into the mixture, exposed clove side down, so only the bases of the garlic heads are visible.

Slowly add the three cups of boiling water, poke a few holes in the rice layer with a spoon handle, cover, and let simmer for 25 minutes.

Uncover to check the rice, and give it more time if there is still water.

When done, remove garlic heads, stir everything together and present in a big dish using the garlic heads as garnish, allowing people to serve themselves.

The cloves will be soft and taste great with the rest of the plov.

Plov Dish
(The above picture is the Plov recipe tripled)