Recommended blends: Gyro, Montreal, Tuscan/Tuscan Heat
Makes approximately 6-8 servings
1 tbsp District Spice blend
1.5 pounds Brussels sprouts, halved
3 tbsp olive oil
1 tsp salt (optional)
- Pre-heat oven to 425 degrees Fahrenheit
- Toss Brussels sprouts with olive oil and District Spice blend until coated.
- Spread Brussels sprouts on a baking sheet. Sprinkle on salt, as desired.
- Bake for 20-25 minutes, until roasted. Serve hot.
Brussels sprouts before oven (Montreal blend):
Finished Brussels sprouts (Montreal blend):
Makes approx. 8-10 servings
1 tsp District Spice Hand in the Cookie Jar blend
2-3 sweet potatoes
1 cup brown sugar
1 cup butter
1 cup oats
- Bake sweet potatoes at 400 degrees F for two hours. Remove the skins and place potatoes into food processor. Blend until smooth.
- Blend butter, brown sugar, oats, and District Spice Hand in the Cookie Jar blend until well mixed.
- Pour sweet potatoes into 9×9 baking dish. Evenly spread the oat mixture over the top.
- Bake at 350 F for 30 minutes, or until the top caramelizes. Serve hot.
Makes 4 burgers
1 tbsp District Spice Montreal blend
1 lb ground beef
4 burger buns (or bread/wrap/lettuce of your choice)
your favorite toppings (cheese, onion, lettuce, tomato, ketchup, mustard, pickles, etc.)
- Mix District Spice Montreal blend and ground meat until well blended. Divide into four equal parts.
- Create a patty, about one inch thick, from each portion of ground meat. Cook using your preferred method for cooking burgers, to your desired temperature. Place burger on the bun, adding any and all of your desired toppings.
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.
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)
- Coin the zucchini, yellow squash, and carrots.
- Heat the olive oil in a skillet.
- Add the carrots to the skillet and toss/stir to coat in olive oil. Cook until slightly soft, then add remaining vegetables.
- After about 3 minutes, add the District Spice Montreal blend. Toss/stir to coat.
- Cook 2 minutes, or until done to preference. Sprinkle on some salt, if desired, and toss. Serve hot.
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
- Strain chickpeas, add to mixing bowl.
- 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.
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.