Peppery Sauteed Vegetables

1-2 tbsp District Spice Montreal blend (depending on how peppery you want your dish)
1 medium zucchini
1 medium yellow squash
3 carrots, peeled
2 tbsp olive oil
Dash salt (optional)

  1. Coin the zucchini, yellow squash, and carrots.
  2. Heat the olive oil in a skillet.
  3. Add the carrots to the skillet and toss/stir to coat in olive oil.  Cook until slightly soft, then add remaining vegetables.
  4. After about 3 minutes, add the District Spice Montreal blend.  Toss/stir to coat.
  5. Cook 2 minutes, or until done to preference.  Sprinkle on some salt, if desired, and toss.  Serve hot.

Mediterranean Chickpea Salad

Makes 4-6 servings

1 1/2 tbsp District Spice blend (Gyro, Tuscan, or Tuscan Heat)
31 oz (2 cans) Chickpeas
1/2 red onion, chopped
1/2 cup sun-dried tomatoes, chopped
2 tbsp olive oil
2 tbsp balsamic vinegar
Salt and pepper, to taste

  1. Strain chickpeas, add to mixing bowl.
  2. Add red onion, sun-dried tomatoes, District Spice blend, olive oil, and balsamic vinegar.  Toss thoroughly.  Add salt and pepper to taste and toss.  Keep refrigerated until ready to serve.

Mediterranean Chickpea Salad

 

District Spice Deviled Eggs

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)

  1. Slice all eggs in half lengthwise, place all yolks in a bowl.
  2. Add District Spice blend, Greek yogurt, mustard, and black pepper. Mix until well-blended.  Add more Greek yogurt, if desired, for creamier consistency.
  3. 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.

DS Deviled Eggs

Kitchen Sink Soup

Makes several servings.

Kitchen Sink Soup is a great way to use up that produce you just bought, as well as those vegetables that are beyond the point of eating raw, but still good.  The base of vegetable stock and greens give this soup a lovely green hue, while the Plov seasoning provides a mild flavor, which really rounds out the taste.  Play around with the recipe, and enjoy!

2 tbsp District Spice Plov blend
1 bunch Swiss chard (stems and greens), coarsely chopped
1 bunch kale (no stems), coarsely chopped
1 crown broccoli, coarsely chopped
1 onion, chopped
3 cloves garlic, sliced
4 cups water
3 cups vegetable stock (possibly more, depending on preferred thickness)
1 tsp salt (optional)
Possible add-ins (use any and all, or suggest your own!), chopped:
– turnips
– sweet potato/potato
– cauliflower
– carrots
– spinach
– romanesca
– butternut squash
– lentils/split peas (no need to chop these)
– celery

  1. Pour water into large stock pot, and add in Swiss chard, kale, broccoli, garlic, and any add-ins you select.
  2. Cover and simmer for 30 minutes, stirring occasionally.
  3. Add 3 cups vegetable stock, District Spice Plov blend, and salt (optional).  Stir, and bring soup back to boil.
  4. Simmer for 20 minutes, stirring occasionally.
  5. Turn heat off, and puree soup using either an immersion blender or pouring soup into blender in batches.  Add additional vegetable stock as needed, to attain desired thickness.
  6. Serve hot.

Optional garnishes:
– rice (recommend about 1/2 cup per bowl)
– chickpeas
– sausage, chicken, or ham
– olive oil drizzle
– croutons
– Greek yogurt or sour cream

Tuscan Focaccia

Focaccia
Tuscan Focaccia

Makes 1-2 loaves

2 tbsp District Spice Tuscan or Tuscan Heat blend
5 cups all-purpose flour
1 3/4 cups warm water
1 cup extra virgin olive oil
1 pack of active dry yeast (1/4 oz or 2 1/4 tsp)
1 tbsp sugar
1 tbsp coarse Kosher or sea salt

  1. Mix warm water, active dry yeast, and sugar. Let sit for 10 minutes to allow the yeast to activate.
  2. Add flour, salt, 1/2 cup olive oil, District Spice Tuscan or Tuscan Heat, and yeast mix to a mixing bowl. If you have a mixer, attach the dough hook and mix on low until the ingredients combine.  Otherwise, knead by hand to combine.
  3. Once the ingredients are combined, beat the dough on medium (or continue kneading by hand) for 3 – 6 minutes until smooth. Add additional flour if dough sticks to the bowl or dough hook.
  4. Flour a clean surface and knead the dough by hand. If you choose to separate the dough into two separate loafs, use a knife to cut two evenly sized loafs prior to kneading dough.
  5. Pour a small amount of olive oil into the bowl to coat the inside of the bowl. Return the dough to the bowl and place a sheet of plastic wrap over the top of the bowl. Allow the dough to rise in a relatively warm place for 1 hour.
  6. Place a sheet of parchment paper on a baking sheet. Lightly oil the top of the dough and invert the bowl to place dough onto parchment paper. Stretch out dough and oil the surface of the dough. Flip the dough and and oil the other side. Once dough has been stretched, press finger tips into the dough and press finger tip firmly against the baking sheet to form small divots. Allow the dough to rise for 1 hour.
  7. Preheat oven to 425 degrees F.
  8. Baste the top of the dough with the remaining olive oil (surface should be saturated with olive oil) and sprinkle coarse salt over the surface of the dough; for additional flavor, sprinkle additional District Spice Tuscan  or Tuscan Heat seasoning over the top of the dough.
  9. Bake in oven for 25 – 30 minutes until golden brown. Serve focaccia immediately, or allow focaccia to cool prior to storing in a plastic bag (storing warm focaccia in bag may result in moisture accumulation which may make focaccia doughy).

Brown Sugar Cookies

Makes approx. 36 cookies

1 tsp District Spice Hand in the Cookie Jar or Pumpkin Spice blend
1 1/4 cup brown sugar
3/4 cup unsalted butter (12 tbsp or 6 oz)
1 egg
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp sea or pink Himalayan salt

Preheat oven to 375 degrees.

Cream butter and sugar, until lightly whipped.

Add egg, and continue to cream mixture.

In a separate bowl, mix flour, baking powder, salt, and District Spice blend.

Slowly add the dry mixture to the wet mixture, and continue mixing until a firm, uniform dough forms.

Line a baking sheet with parchment paper.

Use a melon baller, or other utensil, to create dough balls, approx. 1 1/2 inches in diameter.  Place dough balls onto the baking sheet, approx. 2 inches apart, and lightly press down to deform each ball, and prevent them from rolling off baking sheet.

Bake cookies for 10-12 minutes

Remove cookies from baking sheet, and place onto cooling rack or plate.

Serve after cooling, and store leftovers in an airtight container.