Tuscan Toast

District Spice Tuscan or Tuscan Heat blend
Sliced bread
Butter or olive oil

Toast bread, spread on butter or olive oil, and sprinkle on District Spice Tuscan blend. Serve.

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.