1 tbsp District Spice Ranch blend
1 cup plain Greek yogurt
Juice from just less than ½ a lemon
- Combine District Spice Ranch blend, Greek yogurt, and lemon juice, and whisk until well-blended.
This can be prepared right before serving, but tastes best if prepared the day before, and kept in the fridge until serving. Occasional stirring may be necessary to maintain consistency, due to not using emulsifiers or other preservatives.
3 tbsp District Spice Gyro blend
1 lb 85/15 ground beef
1 lb ground lamb
1 tsp kosher salt
Place ground meats in the freezer for 30 minutes before starting. This ensures the fats will remain suspended within the loaf while mixing which helps keep the meat from drying out during cooking.
Pre-heat oven to 300 on Bake. Combine all ingredients until well-blended. Place a sheet of tin foil on a rack in a baking pan.
Form the meat into a mound and place on tin foil, and place in oven. This will allow the fat that cooks off to drip and move away from the meat.
Bake for two and a half hours.
Slice/shave thin pieces off the mound and serve with pita, cucumber, tomatoes, onions, and tzatziki.
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.