1-2 tbsp District Spice Chesapeake blend
30 medium sized shrimp
6 bamboo skewers
Add 5 shrimp onto each bamboo skewer.
Sprinkle District Spice Chesapeake blend over both sides of shrimp.
Grill approx. 3 minutes each side.
Remove from bamboo skewers, and serve.
2 tbsp District Spice Creole blend
1 lb medium-large shrimp
32 oz seafood broth
Bring seafood broth with Creole blend in it to boil. Add shrimp and cook until shrimp turns pink and white. Serve with bread.
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!
1 tbsp District Spice Tuscan or Tuscan Heat blend
1 beet, diced
2 carrots, diced
1 rutabaga, diced
1 turnip, diced
2 tbsp olive oil (for crispier) or coconut oil (for softer/sweeter)
Heat oil in a deep pan. Add vegetables, stirring occasionally, until beets start to caramelize (slight blackening).
Add District Spice Tuscan blend, and stir until spices are slightly toasted. Remove from heat, and serve.
1 tbsp District Spice Gyro blend
1 medium-sized eggplant
2 tbsp olive oil
1 tsp salt, preferably ground coarse
1 cup marinara sauce, or other preferred dip (optional)
Fire up the grill.
Slice eggplant into round pieces, approx. 1/2 inch thick. Sprinkle with salt, and let sit for 5-10 minutes (this helps draw out excess moisture).
Baste eggplant slices with olive oil, then sprinkle District Spice Gyro blend.
Grill eggplant slices for approx. 5 minutes each side. Serve alone, or with marinara for dipping.