2 tbsp District Spice Montreal blend
3 lbs russet potatoes
1/4 cup olive oil
Optional: 4 strips bacon (pork or vegan substitute), cooked & chopped into 1/4 to 1/2 inch pieces; 1 red onion, chopped and sauteed; splash dessert wine
Combine olive oil and District Spice Montreal blend in container, and let sit for one hour. For best results, let blend infuse overnight.
Dice potatoes into circa 1/2 inch pieces, and soak for one hour in cool water, to remove excess starch.
Strain potatoes and allow to dry. Use a towel to pat potatoes dry as needed.
Pre-heat oven to 450 degrees Fahrenheit.
Optional: Dice red onion. Use a small amount of oil, or fat from the bacon, to caramelize the onion. For additional flavor, add some dessert wine to onions and saute until liquid is gone. Add onion to bacon, mix, and set aside.
Toss dry potatoes in a bowl with Montreal-infused olive oil. Once coated, arrange potatoes in baking dish one layer deep. Pour any remain oil in the bowl over the potatoes.
Bake dish for 30 minutes. Toss potatoes in dish, and continue baking for an additional 30 minutes, or until potatoes are browned.
Optional: Sprinkle bacon/onion mixture over potatoes and continuing baking for 5 minutes.
Remove potatoes from oven, and allow to cool 5 minutes before serving.Montreal roasted potatoes, vegan style
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.
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.
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.
Ways to use your District Spice salt-free spice blends!
