Recommended blends: Chesapeake, Chili Dust, Creole, Currying Favor, Gyro, Montreal, Sriracha, Tuscan, Tuscan Heat
1 tbsp District Spice blend (start with 1 tsp for Sriracha)
1 lb medium-sized raw shrimp (tails removed)
2 tbsp olive oil
- Add olive oil to pan, heat until almost smoking
- Add shrimp to oil and stir, cooking until slightly pink
- Sprinkle on District Spice blend, and continue stirring until shrimp is cooked (opaque)
- Optional: Add a dash of salt
Recommended blends: Chesapeake, Chili Dust, Creole, Currying Favor, Gyro, Ranch, SouthWest, Sriracha, Taco/Taco Heat, Tuscan/Tuscan Heat, Za’atar
1 tbsp District Spice blend (see above for recommended blends, use 1/2 tbsp for Sriracha), plus 1 tsp for garnish (1/2 tsp for Sriracha)
2 cans (15 oz each) chickpeas
3 tbsp tahini
2 tbsp olive oil
Juice from 1/2 lemon
1 tsp salt
- Drain chickpea cans, saving the reserve for use later.
- Combine District Spice blend of choice, chickpeas, tahini, olive oil, lemon juice, and salt in a blender or food processor, and puree. While mixing, incrementally add chickpea reserve chickpea until you reach your desired creamy consistency. Throw away unused liquid.
- Transfer to bowl, and lightly sprinkle 1 tsp District Spice blend over top for garnish. Serve, or chill for later use.
Recommended blends: Chesapeake, Chili Dust, Creole, Currying Favor, Montreal, Pork Barrel, Ranch, SouthWest, Sriracha, Taco/Taco Heat
2 tsp recommended District Spice blend (1 tsp if using Sriracha, then increase to taste)
1 Dozen eggs, boiled and peeled
1/2 cup plain Greek yogurt (full fat recommended)
1 tsp mustard
1/2 tsp black pepper
Dash of salt (optional)
- Slice all eggs in half lengthwise, place all yolks in a bowl.
- Add District Spice blend, Greek yogurt, mustard, and black pepper. Mix until well-blended. Add more Greek yogurt, if desired, for creamier consistency.
- Fill egg whites with mixture. You will probably have some left over, which is delicious on its own.
Optional: Sprinkle a bit of salt over the top of the eggs.
Optional: Add a pinch of spice over the top of eggs, for a bit of extra color and flavor.
Serves approx. 4-8
2 tbsp District Spice Currying Favor blend
1 small pumpkin, medium butternut squash, or medium hubbard squash
1 can (15 oz) coconut milk (less for thicker sauce)
Preheat oven to 350 degrees.
Slice squash in half, scoop out seeds. Place on baking sheet, cut side down.
Cook approx. 45 minutes, or until squash is soft.
Scoop squash from one of the halves into blender. Add District Spice Currying Favor blend and coconut milk. Puree, and serve over rice, vegetables, and/or meat.
Recommended blends: BBQ, Chili Dust, Congressional Grilling, Currying Favor, Memphis BBQ, Nice & Naughty, Pork Barrel, Ranch, SouthWest, Sriracha
District Spice blend (see above for recommendations)
Russet potatoes, julienne (Mandolin slicer recommended)
Peanut oil for frying
Soak julienne potatoes in water for 30-60 minutes to remove excess starch, drain and let dry for 30-60 minutes.
Heat oil in fryer or deep skillet.
Add julienne potato to oil, in batches, and fry until brown and crisp. Remove fries using strainer (or pasta ladle, if strainer unavailable), and place into bowl, lined with paper towels.
While fries are still shiny from oil, sprinkle on District Spice blend, as well as some salt, to taste. Serve hot.
Serves approx. 4
Recommended Blends: Chesapeake*, Chili Dust*, Creole, Currying Favor, Plov, SouthWest, Taco/Taco Heat*, Za’atar*
*Recommend adding these blends into rice after cooking
1 tbsp District Spice blend (see above for recommended blends)
2 cups of vegetable (or chicken) broth
1 cup basmati rice (rinse optional)
1/8 tsp salt (optional)
Combine District Spice blend (unless adding after cooking rice), 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 let rest 5 minutes. Stir (mixing in spice if not added previously), fluff rice with fork, and serve.
Recommended Blends: Adana, BBQ, Chili Dust, Congressional Grilling, Currying Favor, Jamaican Jerk, Memphis BBQ, Montreal, Nice & Naughty, Plov, Pork Barrel, Poultry, Ranch, SouthWest, Tuscan/Tuscan Heat, Za’atar
District Spice blend (see above for recommended blends)
Bone-in skin on chicken thighs
Coarse ground salt (optional)
Pre-heat oven to 350 degrees on bake.
Place chicken thighs on baking rack, in baking pan.
Sprinkle District Spice blend over tops of thighs until coated. Give a very light sprinkle of coarsely ground salt over the tops of thighs (optional).
Bake for 45 minutes using top oven rack, or until cooked through. Cool for 10 minutes and serve.
(Chicken thighs with Jamaican Jerk, just before baking)
Recommended blends: Chesapeake, Creole, Currying Favor, Ranch, SouthWest
1-2 tbsp District Spice blend (see above for recommended blends)
2-3 russet potatoes
heavy whipping cream, as needed (usually approx. 1 cup)
pinch of salt
Boil or roast potatoes, until soft.
Mash with District Spice blend of choice and salt.
Slowly add heavy cream, while continuing to mash, until desired consistency is reached.
1 tbsp District Spice Currying Favor blend
1 cup full fat Greek Yogurt (Greek Gods brand recommended)
1 boneless chicken breast or 6 boneless chicken thighs
1 cup coconut milk
1/2 white onion, diced
2 stalks celery, diced
8-10 dates, pitted and diced
1/2 cup sliver almonds
Mix District Spice Currying Favor blend, onion, celery, dates, almonds and yogurt, and set aside.
Heat coconut milk in pan, add chicken, and simmer for approx. 20 minutes.
Dice chicken, and immediately add to yogurt mixture.
Serve on salad greens, naan (or tortilla wrap), rice, or is great by itself!